BE792615A - PROCESS FOR PREPARING SAUCISSONS, SAUSAGES AND THE LIKE - Google Patents

PROCESS FOR PREPARING SAUCISSONS, SAUSAGES AND THE LIKE

Info

Publication number
BE792615A
BE792615A BE792615DA BE792615A BE 792615 A BE792615 A BE 792615A BE 792615D A BE792615D A BE 792615DA BE 792615 A BE792615 A BE 792615A
Authority
BE
Belgium
Prior art keywords
saucissons
sausages
preparing
preparing saucissons
Prior art date
Application number
Other languages
French (fr)
Inventor
C W Everson
W E Danner
P A Hammes
Original Assignee
Merck & Co Inc
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.)
Publication date
Publication of BE792615A publication Critical patent/BE792615A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • A23L13/45—Addition of, or treatment with, microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
BE792615D 1971-12-13 PROCESS FOR PREPARING SAUCISSONS, SAUSAGES AND THE LIKE BE792615A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US20757471A 1971-12-13 1971-12-13
US25787072A 1972-05-30 1972-05-30

Publications (1)

Publication Number Publication Date
BE792615A true BE792615A (en) 1973-06-12

Family

ID=26902372

Family Applications (1)

Application Number Title Priority Date Filing Date
BE792615D BE792615A (en) 1971-12-13 PROCESS FOR PREPARING SAUCISSONS, SAUSAGES AND THE LIKE

Country Status (10)

Country Link
BE (1) BE792615A (en)
CA (1) CA997204A (en)
CH (1) CH566719A5 (en)
DE (1) DE2260776A1 (en)
ES (1) ES409506A1 (en)
FR (1) FR2163504B1 (en)
GB (1) GB1388507A (en)
IT (1) IT989519B (en)
NL (1) NL7216280A (en)
SE (1) SE386056B (en)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1579926A (en) * 1976-06-17 1980-11-26 Mars Ltd Preserved food product and process
FR2440697A1 (en) * 1978-11-10 1980-06-06 Jaeger Produits Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit
US4303679A (en) * 1980-01-24 1981-12-01 Microlife Technics, Inc. Method and bacterial compositions for fermenting meats
DE3114913A1 (en) * 1981-04-13 1982-10-28 Karl Müller & Co, 7000 Stuttgart METHOD FOR PRODUCING RAW POEKELWARE
US6287610B1 (en) 1991-11-20 2001-09-11 Monfort, Inc. Method for increasing the tenderness of a meat product
DK9400266U4 (en) * 1994-06-17 1995-09-17 Chr Hansen As Starter culture preparation and foods containing the preparation
DE19917715A1 (en) * 1999-04-09 2000-10-19 Danisco A S Kopenhagen Koebenh New protective cultures and their use in the preservation of food
EP2167640A1 (en) * 2007-07-12 2010-03-31 DSM IP Assets B.V. Nitrate reduction by a probiotic in the presence of a heme
BG1510U1 (en) * 2010-11-22 2011-12-30 Иван МУРГОВ Starter culture for meat products
EP3133928B1 (en) * 2014-03-19 2019-11-27 DuPont Nutrition Biosciences ApS Improvement in cooked meat manufacturing
CN111109547A (en) * 2020-02-02 2020-05-08 浙江工业大学 Method for making crisp preserved fish sausage

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2225783A (en) * 1939-04-07 1940-12-24 Lloyd B Jensen Sausage treatment

Also Published As

Publication number Publication date
SE386056B (en) 1976-08-02
ES409506A1 (en) 1976-08-01
DE2260776A1 (en) 1973-06-14
FR2163504A1 (en) 1973-07-27
CH566719A5 (en) 1975-09-30
GB1388507A (en) 1975-03-26
CA997204A (en) 1976-09-21
FR2163504B1 (en) 1977-08-05
NL7216280A (en) 1973-06-15
IT989519B (en) 1975-06-10

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