AT371669B - METHOD FOR PRODUCING FRESH SAUSAGE PRODUCTS - Google Patents

METHOD FOR PRODUCING FRESH SAUSAGE PRODUCTS

Info

Publication number
AT371669B
AT371669B AT0232281A AT232281A AT371669B AT 371669 B AT371669 B AT 371669B AT 0232281 A AT0232281 A AT 0232281A AT 232281 A AT232281 A AT 232281A AT 371669 B AT371669 B AT 371669B
Authority
AT
Austria
Prior art keywords
sausage products
producing fresh
fresh sausage
producing
products
Prior art date
Application number
AT0232281A
Other languages
German (de)
Other versions
ATA232281A (en
Original Assignee
Wagner Franz
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wagner Franz filed Critical Wagner Franz
Priority to AT0232281A priority Critical patent/AT371669B/en
Priority to CH310782A priority patent/CH655640B/de
Priority to DE3219005A priority patent/DE3219005A1/en
Priority to IT21412/82A priority patent/IT1151198B/en
Priority to FR8209309A priority patent/FR2506125B1/en
Priority to GB08215125A priority patent/GB2101465B/en
Publication of ATA232281A publication Critical patent/ATA232281A/en
Application granted granted Critical
Publication of AT371669B publication Critical patent/AT371669B/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)
AT0232281A 1981-05-22 1981-05-22 METHOD FOR PRODUCING FRESH SAUSAGE PRODUCTS AT371669B (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
AT0232281A AT371669B (en) 1981-05-22 1981-05-22 METHOD FOR PRODUCING FRESH SAUSAGE PRODUCTS
CH310782A CH655640B (en) 1981-05-22 1982-05-18
DE3219005A DE3219005A1 (en) 1981-05-22 1982-05-19 METHOD FOR PRODUCING FRESH SAUSAGE PRODUCTS
IT21412/82A IT1151198B (en) 1981-05-22 1982-05-21 PROCEDURE FOR PREPARING FRESH SAUSAGES
FR8209309A FR2506125B1 (en) 1981-05-22 1982-05-24 PROCESS FOR THE MANUFACTURE OF FRESH MEAT PRODUCTS SUCH AS SAUSAGES, SAUSAGES, OR PASTA
GB08215125A GB2101465B (en) 1981-05-22 1982-05-24 Manufacture of sausages and like meat products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AT0232281A AT371669B (en) 1981-05-22 1981-05-22 METHOD FOR PRODUCING FRESH SAUSAGE PRODUCTS

Publications (2)

Publication Number Publication Date
ATA232281A ATA232281A (en) 1982-12-15
AT371669B true AT371669B (en) 1983-07-25

Family

ID=3532212

Family Applications (1)

Application Number Title Priority Date Filing Date
AT0232281A AT371669B (en) 1981-05-22 1981-05-22 METHOD FOR PRODUCING FRESH SAUSAGE PRODUCTS

Country Status (6)

Country Link
AT (1) AT371669B (en)
CH (1) CH655640B (en)
DE (1) DE3219005A1 (en)
FR (1) FR2506125B1 (en)
GB (1) GB2101465B (en)
IT (1) IT1151198B (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5011703A (en) * 1985-06-28 1991-04-30 Chapman Dallas V Low fat, low cholesterol raw meat product
EP0404214B1 (en) * 1989-06-14 1992-09-09 Unilever N.V. Food product
US5116633A (en) * 1989-07-18 1992-05-26 Trustees Of Boston University Meat products having a markedly reduced saturated fat and cholesterol content and a markedly increased unsaturated fat content
ES2229922B1 (en) * 2003-09-17 2006-07-16 Carnicas Serrano S.L. MANUFACTURING PROCEDURE FOR MORCILLA FREE OF ANIMAL FAT AND PRODUCT SO OBTAINED.
ES2238927B1 (en) * 2004-02-19 2006-11-01 Carnicas Serrano S.L. PROCEDURE FOR MANUFACTURING A FRESH SAUSAGE FREE OF ANIMAL FAT, WITH OLIVE OIL, ENRICHED IN SOY AND PRODUCT SO OBTAINED.
GR20050100401A (en) * 2005-07-29 2007-02-15 Ιωαννης Αμβροσιαδης Method for producing fermentation-curing products from finely-cut meat (dry sausages) by direct incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat
GR20050100400A (en) * 2005-07-29 2007-02-15 Ιωαννης Αμβροσιαδης Method for producing fermentation-curing products from finely-cut meat (dry sausages) by indirect incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat
DE102009038057A1 (en) * 2009-11-04 2011-05-05 Schön, Rolf Sausage and cooked sausage comprise liver loaf sausage, meat loaf sausage, and veal loaf sausage
BE1020436A5 (en) * 2012-03-09 2013-10-01 Terbeke Pluma Nv METHOD FOR PRODUCING A HEATED MEAT PRODUCT ON THE BASIS OF VEGETABLE OIL.
FR3053875B1 (en) * 2016-07-13 2021-07-30 Usine Amsellem BOVINE MEAT-BASED SAUSAGE
IT201600081878A1 (en) * 2016-08-03 2018-02-03 Rovagnati S P A PROCEDURE FOR THE PREPARATION OF A BAG IN LOW FAT CONTENT AND ITS Bagged
DE102016012306A1 (en) * 2016-10-11 2018-04-12 Karl-Heinz Hornbergs Composition of firm, crisp, aromatic sausages and method of making same

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3309204A (en) * 1964-02-14 1967-03-14 Morrell & Co John Method of preparing a stable sausage emulsion
DE2042737A1 (en) * 1970-08-28 1972-03-02 Schliesser, David, 7959 Unterbalzheim Low-fat sausage prodn - with addition of vitamins
DE2639177A1 (en) * 1976-08-31 1978-03-02 Hohenester Hermann Meat paste with low animal fat content - contains emulsion of skimmed milk, vegetable oil and sepd. milk protein

Also Published As

Publication number Publication date
FR2506125A1 (en) 1982-11-26
IT8221412A0 (en) 1982-05-21
ATA232281A (en) 1982-12-15
FR2506125B1 (en) 1986-10-03
DE3219005A1 (en) 1982-12-09
IT1151198B (en) 1986-12-17
CH655640B (en) 1986-05-15
GB2101465B (en) 1984-06-06
GB2101465A (en) 1983-01-19

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Legal Events

Date Code Title Description
ENE Inventor named
ELA Expired due to lapse of time