BE892644A - Salami sausage made from lamb and back bacon - with flavourings, fat emulsifier and colour stabiliser - Google Patents
Salami sausage made from lamb and back bacon - with flavourings, fat emulsifier and colour stabiliser Download PDFInfo
- Publication number
- BE892644A BE892644A BE2/59646A BE2059646A BE892644A BE 892644 A BE892644 A BE 892644A BE 2/59646 A BE2/59646 A BE 2/59646A BE 2059646 A BE2059646 A BE 2059646A BE 892644 A BE892644 A BE 892644A
- Authority
- BE
- Belgium
- Prior art keywords
- lamb
- hrs
- flavouring
- flavourings
- frozen
- Prior art date
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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Salami is produced from the following mixt; frozen, defatted lamb 11 kg; frozen back bacon 3 kg. Flavourings are used in the following amts. (per kg. meat mixt.); rum 2 kg; pure 'salax' 40 g; 'Furmal' 2 g (smoke flavouring); pure 'Rosi' 20 g (preserves red colour); 'Prallo extn.' 5 g (fat emulsifying agent); flavouring 1 g; 'Rotasal' 4 g (flavouring and colouring); 'Rapid colour salt' 28 g (colouring and flavouring); Primal Rapid' 10 g (ripening and cutting solidity). The lamb is minced three or four times into 2 mm pieces together with all the 'Primal', after standing 1 hr at room temp. The frozen bacon is then added, together with all the other flavourings; and the mixt. minced once more. It is fed into natural skins and hung for 24 hrs. at 15-18 deg.C. The prod. is ripened 72 hrs. under 98% humidity at 80-20 deg.C. then washed with lukewarm soda soln. and rinsed well. It is then dried 24 hrs. under 80% humidity, then opt. smoked 5 hrs. It is then hung at 13 deg.C to ripen for 60 days. (FR).
Description
Uitvindingsoctrooi: aanvraag verricht door:
Eddy Dingemans, Dokter Roosensplein 17, 2130 Brasschaat.
Titel die het voorwerp van de uitvinding aanduidt:
SALAMI(een gedroogd en gerookt vleeswarenprodukt).
<EMI ID=1.1>
SAMENSTELLING:
11kg lamsvlees,bevroren en ontvet;
3kg rugspek, bevroren;
TOEKRUIDEN:(per kg grondstof)
look, naar smaak;
rum 2g(smaakelement);
Salaxpuur: 40g;
Gurmal: 2g(geeft rooksmaak);
Rosipuur: 20g(voor behoud rode kleur);
Prallo extra: Sg(vetemulsiemiddel voor bewaring);
Smak: 19(smaakverbetering);
Rotasal: 4g(voor smaak en kleur) Rapid-kleurzout(voor kleur en smaak); zout: 28g;
Primal Rapid: 10g(rijping en snij vastheid) .
BEREIDING:
Het bevroren lamsvlees één uur op voorhand uit de diepvries halen. Het lamsvlees in de cutter brengen en twee tot drie toeren laten lopen, ondertussen alle hoeveelheid Primal toevoegen. Wanneer de gewenste korrel(+ 2mm) is bekomen, het rugspek in
<EMI ID=2.1>
terende kruiden. Verder cutteren tot gewenste korrel(enkele toeren). De deeg uit de cutter nemen en luchtledige ballen kloppen. Daarna in de vulbus brengen, goed aandrukken om lucht te vermijden.
Afvullen in natuurdarm. De worsten ophangen
<EMI ID=3.1>
Beschrijving van produkt voor uitvindingsoctrooiaanvraag van Eddy Dingemans, Dokter Roosensplein 17,
2130 Brasschaat.
VERVOLG blad 2
en dit gedurende 24uur. Nadien de produkten in de rijpkast hangen gedurende 72uur met een vochtigheid
<EMI ID=4.1>
Nadien de produkten goed afwassen met lauw-sodawater en daarna goed afspoelen. Laten op drogen op een vochtige plaats (vochtigheid + 80%) gedurende
24uur, dit om de poriën opnieuw te openen. Nadien zo koud mogelijk roken gedurende + Suur. Rook is kiemdodend en geeft kleur. De salami op een koele plaats (+ 13 [deg.]C) hangen en dit tot het rijpingsproces gedaan is, ongeveer 60 dagen. Bescherm de salami tijdens het rijpingsproces tegen licht en tocht. De salami mag geen enkele temperatuurschommeling ondergaan! Na deze bereiding is de salami verkoopklaar.
SLOT VAN DE BESCHRIJVING:
De bovengenoemde samenstelling geeft aan het produkt de volgende kenmerken:
een uitzonderlijk eigen smaak, een zeer lang bewaarvermogen, een uiterst goede snijvastheid, een stevig kleurbehoud(bruin-rood), het produkt is
niet vettig en eenvoudig te bereiden.
Invention patent: application made by:
Eddy Dingemans, Doctor Roosensplein 17, 2130 Brasschaat.
Title designating the object of the invention:
SALAMI (a dried and smoked cured meats product).
<EMI ID = 1.1>
COMPOSITION:
11kg lamb, frozen and defatted;
3kg bacon, frozen;
SPICES: (per kg of raw material)
garlic, to taste;
rum 2g (flavor element);
Pure Salax: 40g;
Gurmal: 2g (gives a smoky flavor);
Rosipuur: 20g (to keep the red color);
Prallo extra: Sg (fat emulsifier for storage);
Taste: 19 (taste improvement);
Rotasal: 4g (for taste and color) Rapid color salt (for color and taste); salt: 28g;
Primal Rapid: 10g (maturation and cutting strength).
PREPARATION:
Remove the frozen lamb from the freezer one hour beforehand. Place the lamb in the cutter and run for two to three turns while adding all the amount of Primal. When the desired grain (+ 2mm) is obtained, fill in the bacon
<EMI ID = 2.1>
tarring herbs. Cut further to desired grain (a few turns). Take the dough out of the cutter and beat airless balls. Then put in the filler, press well to avoid air.
Filling in natural casing. Hang the sausages
<EMI ID = 3.1>
Description of product for the invention patent application of Eddy Dingemans, Dokter Roosensplein 17,
2130 Brasschaat.
CONTINUED page 2
and this for 24 hours. Afterwards, the products hang in the ripening cabinet with humidity for 72 hours
<EMI ID = 4.1>
Afterwards, rinse the products well with lukewarm soda water and then rinse well. Allow to dry in a damp place (humidity + 80%) for
24 hours, this to open the pores again. Afterwards smoke as cold as possible for + Suur. Smoke is germicidal and gives color. Hang the salami in a cool place (+ 13 [deg.] C) and this until the maturing process is done, about 60 days. Protect the salami from light and drafts during the ripening process. The salami must not undergo any temperature fluctuation! After this preparation, the salami is ready for sale.
FINAL OF THE DESCRIPTION:
The above composition gives the product the following characteristics:
an exceptional own taste, a very long storage capacity, an extremely good cut resistance, a strong color retention (brown-red), the product is
not greasy and easy to prepare.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE2/59646A BE892644A (en) | 1982-03-26 | 1982-03-26 | Salami sausage made from lamb and back bacon - with flavourings, fat emulsifier and colour stabiliser |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE2/59646A BE892644A (en) | 1982-03-26 | 1982-03-26 | Salami sausage made from lamb and back bacon - with flavourings, fat emulsifier and colour stabiliser |
BE892644 | 1982-03-26 |
Publications (1)
Publication Number | Publication Date |
---|---|
BE892644A true BE892644A (en) | 1982-09-27 |
Family
ID=25659920
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BE2/59646A BE892644A (en) | 1982-03-26 | 1982-03-26 | Salami sausage made from lamb and back bacon - with flavourings, fat emulsifier and colour stabiliser |
Country Status (1)
Country | Link |
---|---|
BE (1) | BE892644A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2840510A1 (en) * | 2002-05-24 | 2003-12-12 | Decomer Hqf Espana Sl | Process to make lamb/kid sausages uses the ground meat together with spices and herbs, to be matured in brine before being minced finely and solidified into sausage meat for filling in a sausage skin |
-
1982
- 1982-03-26 BE BE2/59646A patent/BE892644A/en not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2840510A1 (en) * | 2002-05-24 | 2003-12-12 | Decomer Hqf Espana Sl | Process to make lamb/kid sausages uses the ground meat together with spices and herbs, to be matured in brine before being minced finely and solidified into sausage meat for filling in a sausage skin |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
RE | Patent lapsed |
Owner name: DINGEMANS EDDY Effective date: 19870331 |