CA1253387A - Use of an edible flat collagen sheet in the production of smoked foodstuffs, especially fish products and ham - Google Patents
Use of an edible flat collagen sheet in the production of smoked foodstuffs, especially fish products and hamInfo
- Publication number
- CA1253387A CA1253387A CA000487912A CA487912A CA1253387A CA 1253387 A CA1253387 A CA 1253387A CA 000487912 A CA000487912 A CA 000487912A CA 487912 A CA487912 A CA 487912A CA 1253387 A CA1253387 A CA 1253387A
- Authority
- CA
- Canada
- Prior art keywords
- legume
- accordance
- collagen
- range
- particles
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
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
- A23B4/044—Smoking; Smoking devices
- A23B4/052—Smoke generators ; Smoking apparatus
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0013—Chemical composition of synthetic sausage casings
- A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
-
- 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
- A23B4/044—Smoking; Smoking devices
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
Abstract
ABSTRACT
The invention relates to the use of edible flat collagen sheets for the production of smoked fish products. By covering the cut muscle surfaces of the products to be smoked, such as salmon halves, these sensitive surfaces are protected against contamination by dust and bacteria and are furthermore rendered smooth. Where it is desired to subsequently dress the fish in compact form in an elastic net, surprisingly the collagen sheet does not adhere to the net during the dressing or smoking operation and can be removed easily after cooling.
The invention relates to the use of edible flat collagen sheets for the production of smoked fish products. By covering the cut muscle surfaces of the products to be smoked, such as salmon halves, these sensitive surfaces are protected against contamination by dust and bacteria and are furthermore rendered smooth. Where it is desired to subsequently dress the fish in compact form in an elastic net, surprisingly the collagen sheet does not adhere to the net during the dressing or smoking operation and can be removed easily after cooling.
Description
The invention relates to the use of an edible flat collagen sheet in the production of smoked foodstuffs, especially smoked fish products.
In the preparation of smoked foodstuffs, especially fish products, which consist of relatively large portions or pieces of a whole fish, such as, for example, salmon sides, there arises the problem that the cut surfaces along which the pieces have been separated or sub-divided from the whole, must be protected from contamination by dirt, dust and bacteria. These cut surfaces are as a rule the cut surfaces of muscle, that is to say, the flesh and muscle fibres are exposed without the protection of the natural skin. In addition, when cutting through muscle tissue, the result is frequently a rather rough cut surface from which the cut muscle fibres project, and after drying and smoking this looks unattractive. This rough cut surface disadvantage occurs especially in the production of smoked salmon sides. In the production of smoked salmon sides, the salmons are halved in the longitudinal direction, boned, mildly salted and smoked. Subsequently, the halves are cut into slices or are vacuum-packed Whole. Hitherto, in order to avoid the unattractive appearance of the rough cut surfaces from which the cut muscle fibres project When producing smoked salmon sides, the cut surfaces waro coverod, before being smoked, with so-called gold-beater's skin in order Eo obEain a sealed surface again. Gold-beater's skins are obtained fCOm bovine cenum, the so-called "Blind" from the outside of which a thin membrane (Serosa) can be removed. For use in salmon smoking these gold-beater's skins, which are supplied prQServed in salt, are washed thoroughly with slightly chlorinated or ozonised water to remove the salt and unpleasant smell and taste. They are then placed on the salmon halves, the surface is smoothed with a knife and all the air bubbles underneath are removed. The overhanging portion of the gold-beater's skin is wrapped around the skin side of the ealm;on half and applied smoothly there. After smoking, the salmon sides ace cut into slices and packed. They can thon be stored at from 0°C to 4°C for approximately 4 weeks. Covering tho salmon silos with gold-beater's skins has various shortcomings, however. The skins are of different sizes so that'tho degree of utilization thereof depends very much on the skill of the worker.
In spite of careful preliminary treatment they often have an unpleasant smell. Also, after storage in salt they still contain germinable spores of .~.~:a ~.:~~ i micro-organisms detrimental to the Foodstuffs and thus they impair the storage quality of goods produced with them.
To solve the problems described shove - to cover cut muscle surfaces for effective protection against contamination, to smooth surfaces that have been roughened by cutting or boning operations, to reduce the adhesion to the contents of the package of casings used only temporarily during preparation -it is proposed in accordance with the invention that edible artificial flat collagen sheets be used. These are made by transformation of natural collagen raw material.
Such edible artificial flat collagen sheets are already known. They are described, inter al , in DB-PS 642 922. Such collagen sheets may be manufactured on a sheet-casting machine (D8-PS 842 825 and US-PS 2 747 226).
These collagen sheets are used for a wide variety of purposes. They are frequently used, for example, as intermediates for the manufacture of surgical sewing threads (US-PS 2 747 228 and US-PS 3 014 024). They ~Y also be use8 as a casing for foodstuffs (DE-PS 19 45 527) and also for wrapping meat products (U5-PS 3 Q14 024). The collagen Can be pretreated in various ways for adaptation to the desired use. For example, DS-PS 17 67 613 and 19 60 935 provide an enzyme treatment for the starting material in order to make the collagen sheet soluble in hot water. such a sheet is used for packing foot~stufF portions that are prepared in hot water. The unopened pack is placed in hot water Where the sheet dissolves and the content of the pack is thereby released. In US-PS 3 664 849, a moisture-resistant sheet of enzyme-treated collagen is described for the manufacture of a meat snack product.
The use of an edible flat collagen sheet to solve the above-described prot~lems in the preparation of smoked fish products is, however, not to be found in the prior art.
The subject of the invention is the use of edible flat artificial col7.agen sheets to solve the above-described problems in the case of smoked f ist~ products .
These collagen sheets are obtained from the corium of bovine hides.
The outer, so-called grain layer for the manufacture of leather is removed from the bovine hide in a uniform thickness of from 2 to 4 mm depending on the int~:nded use. The remaining inner part, the so-called, fleshing, is cleaned
In the preparation of smoked foodstuffs, especially fish products, which consist of relatively large portions or pieces of a whole fish, such as, for example, salmon sides, there arises the problem that the cut surfaces along which the pieces have been separated or sub-divided from the whole, must be protected from contamination by dirt, dust and bacteria. These cut surfaces are as a rule the cut surfaces of muscle, that is to say, the flesh and muscle fibres are exposed without the protection of the natural skin. In addition, when cutting through muscle tissue, the result is frequently a rather rough cut surface from which the cut muscle fibres project, and after drying and smoking this looks unattractive. This rough cut surface disadvantage occurs especially in the production of smoked salmon sides. In the production of smoked salmon sides, the salmons are halved in the longitudinal direction, boned, mildly salted and smoked. Subsequently, the halves are cut into slices or are vacuum-packed Whole. Hitherto, in order to avoid the unattractive appearance of the rough cut surfaces from which the cut muscle fibres project When producing smoked salmon sides, the cut surfaces waro coverod, before being smoked, with so-called gold-beater's skin in order Eo obEain a sealed surface again. Gold-beater's skins are obtained fCOm bovine cenum, the so-called "Blind" from the outside of which a thin membrane (Serosa) can be removed. For use in salmon smoking these gold-beater's skins, which are supplied prQServed in salt, are washed thoroughly with slightly chlorinated or ozonised water to remove the salt and unpleasant smell and taste. They are then placed on the salmon halves, the surface is smoothed with a knife and all the air bubbles underneath are removed. The overhanging portion of the gold-beater's skin is wrapped around the skin side of the ealm;on half and applied smoothly there. After smoking, the salmon sides ace cut into slices and packed. They can thon be stored at from 0°C to 4°C for approximately 4 weeks. Covering tho salmon silos with gold-beater's skins has various shortcomings, however. The skins are of different sizes so that'tho degree of utilization thereof depends very much on the skill of the worker.
In spite of careful preliminary treatment they often have an unpleasant smell. Also, after storage in salt they still contain germinable spores of .~.~:a ~.:~~ i micro-organisms detrimental to the Foodstuffs and thus they impair the storage quality of goods produced with them.
To solve the problems described shove - to cover cut muscle surfaces for effective protection against contamination, to smooth surfaces that have been roughened by cutting or boning operations, to reduce the adhesion to the contents of the package of casings used only temporarily during preparation -it is proposed in accordance with the invention that edible artificial flat collagen sheets be used. These are made by transformation of natural collagen raw material.
Such edible artificial flat collagen sheets are already known. They are described, inter al , in DB-PS 642 922. Such collagen sheets may be manufactured on a sheet-casting machine (D8-PS 842 825 and US-PS 2 747 226).
These collagen sheets are used for a wide variety of purposes. They are frequently used, for example, as intermediates for the manufacture of surgical sewing threads (US-PS 2 747 228 and US-PS 3 014 024). They ~Y also be use8 as a casing for foodstuffs (DE-PS 19 45 527) and also for wrapping meat products (U5-PS 3 Q14 024). The collagen Can be pretreated in various ways for adaptation to the desired use. For example, DS-PS 17 67 613 and 19 60 935 provide an enzyme treatment for the starting material in order to make the collagen sheet soluble in hot water. such a sheet is used for packing foot~stufF portions that are prepared in hot water. The unopened pack is placed in hot water Where the sheet dissolves and the content of the pack is thereby released. In US-PS 3 664 849, a moisture-resistant sheet of enzyme-treated collagen is described for the manufacture of a meat snack product.
The use of an edible flat collagen sheet to solve the above-described prot~lems in the preparation of smoked fish products is, however, not to be found in the prior art.
The subject of the invention is the use of edible flat artificial col7.agen sheets to solve the above-described problems in the case of smoked f ist~ products .
These collagen sheets are obtained from the corium of bovine hides.
The outer, so-called grain layer for the manufacture of leather is removed from the bovine hide in a uniform thickness of from 2 to 4 mm depending on the int~:nded use. The remaining inner part, the so-called, fleshing, is cleaned
- 2 -by acraping off meat, fat and loose connective tissue and consists ultimately of ithe actual subcutaneous connective tissue, the corium. This is a close network of collagen fibres that may be more than 1 cm thick. By chemical and mechanical degradation the collagen fibres of the corium are converted into the form of a pourable aqueous mass and plasticisers and cross-linking agents are added. The collagen fibre mass is then cast in uniform thickness onto a suitable conveyor belt that is guided through a drying tunnel, and is thus dried. For use, the collagen sheets are produced in rolls 30 m long and approximately 18 - 36 cm wide, even up to 57 cm (the thickness of the collagen sheet ranges from 10 - 50 cm, preferably from 15 - 25 cm. The rolls are soaked in water and cut to correspond to the size of the salmon and applied to the cut section of the salmon halves.
In the preparation of foodstuffs that are further processed in compact (dressed and/or smoked) form, the piece of fish is, after curing, wrapped up in the edible flat collagen sheet and then introduced into a tubular elastic net vWhich is closed at both ends with a clip or string.
Subsequently, in any desired sequence, the fish is mildly smoked and dressed, usually hanging or lying on wire grids, in the smoking and cooking chamber.
Surprisingly, the collagen sheet does not stick to the net. The latter can easily be removed after cooling by cutting it parallel to a longitudinal thread. Owing to the inherent elastic tension the net then springs away from the fish. Between the sheet and fish, on the other hand, there is an intimate bond.
By comparison with the hitherto used gold-beater's skins, the use according to the invention of edible collagen sheets has numerous advantages.
Firstly the demand for edible collagen sheets in the quantities conceivable for the purposes already known and for the purposes according to the invention can be met without any difficulty. By contrast, the supply of gold-beater's skins is limited by the number of bovine slaughters in abattoirs with integrated gut commercialization. After the chemical degradation, the collagen mass is practically germ-free. Therefore, the collagen sheet has on its surface no more microbes than other factory-fresh articles and therefore requires no preliminary cleaning treatment. By contrast, owing to the manufacturing conditions, gold-beater's skins are contaminated with bacteria and resistant spores, as a result of which the storage quality of products
In the preparation of foodstuffs that are further processed in compact (dressed and/or smoked) form, the piece of fish is, after curing, wrapped up in the edible flat collagen sheet and then introduced into a tubular elastic net vWhich is closed at both ends with a clip or string.
Subsequently, in any desired sequence, the fish is mildly smoked and dressed, usually hanging or lying on wire grids, in the smoking and cooking chamber.
Surprisingly, the collagen sheet does not stick to the net. The latter can easily be removed after cooling by cutting it parallel to a longitudinal thread. Owing to the inherent elastic tension the net then springs away from the fish. Between the sheet and fish, on the other hand, there is an intimate bond.
By comparison with the hitherto used gold-beater's skins, the use according to the invention of edible collagen sheets has numerous advantages.
Firstly the demand for edible collagen sheets in the quantities conceivable for the purposes already known and for the purposes according to the invention can be met without any difficulty. By contrast, the supply of gold-beater's skins is limited by the number of bovine slaughters in abattoirs with integrated gut commercialization. After the chemical degradation, the collagen mass is practically germ-free. Therefore, the collagen sheet has on its surface no more microbes than other factory-fresh articles and therefore requires no preliminary cleaning treatment. By contrast, owing to the manufacturing conditions, gold-beater's skins are contaminated with bacteria and resistant spores, as a result of which the storage quality of products
- 3 -15338?
made therefrom is reduced. The collagen sheet is neutral as regards smell and taste. Used in accordance with the invention it is frequently not even noticed by the consumer.
In addition, collagen sheets always have the same thickness and strength, whereas gold beater's skins often have thin areas and must therefore be processed very carefully. The collagen sheets are simpler to handle because they are cut from a roll and consequently they are always of optimal size in relation to the piece of fish to be processed. In the case of gold-bea.ter's skins, there are always limitations imposed by the naturally determined sizes of the individual pieces. Consequently, there is substantially less waste in the case of collagen sheets. Also, the edible artificial collagen sheets are cheaper than gold-beater's skins.
The edible flat artificial collagen sheets used in accordance with the: invention may advantageously be coloured with dyes that are suitable for foodstuffs, thus extending their field of application. For this purpose pigments, such as titanium dioxide, iron oxides from yellow through red to brown and black, are equally as suitable as natural substances, such as, for example, annatto, curcuma or lactoflavin, and artificial dyestuffs such as carazael, erythrosin or amaranth.
A further advantage as regards industrial processing is achieved in accordance with a preferred embodiment of the invention when the edible collagen sheets, instead of being used wet, that is to say soaked in water, as wa:: customary also in the case of gold-beater's skins, are applied dry. For th3.s mode of application the collagen sheet is coated with edible oil. The additional advantage of this special mode of application resides in the fact that the tear-resistance of the collagen sheet then dry is considerably higher than its tear-resistance when wet, as the following table shows:
collagen sheet kg wet dry tear-resistance longitud- p:26 0.8 finally 2 cm strips .~ transversely 0.26 i.5 _ p _ PA'.C 10145-1 The oils used for coating must not become rancid. There therefore come into consideration only highly saturated fatty acids with the lowest iodine numbers as components of triglycerides, but also mixtures of mono-, di-and/or tri-glycerides. The oils advantageously incorporate anti-oxidants, for example, ascorbates, tocopherols, gallates, butylated hydroxyanisole (BHA) and/or butylated hydroxy toluene (BHT). In addition to the better tear-resistance when dry, a further advantage of the oil-coated collagen sheet is that when being handled, for example on packing tables, they slide better than wet sheets. The oil coating is obviously not limited to colourless sheets. In the case of especially deeply dyed sheets, for example sheets that have been dyed black, here is also the further advantage that the goods packed therein are given the desired sheen by the oil.
~si.'':;
i
made therefrom is reduced. The collagen sheet is neutral as regards smell and taste. Used in accordance with the invention it is frequently not even noticed by the consumer.
In addition, collagen sheets always have the same thickness and strength, whereas gold beater's skins often have thin areas and must therefore be processed very carefully. The collagen sheets are simpler to handle because they are cut from a roll and consequently they are always of optimal size in relation to the piece of fish to be processed. In the case of gold-bea.ter's skins, there are always limitations imposed by the naturally determined sizes of the individual pieces. Consequently, there is substantially less waste in the case of collagen sheets. Also, the edible artificial collagen sheets are cheaper than gold-beater's skins.
The edible flat artificial collagen sheets used in accordance with the: invention may advantageously be coloured with dyes that are suitable for foodstuffs, thus extending their field of application. For this purpose pigments, such as titanium dioxide, iron oxides from yellow through red to brown and black, are equally as suitable as natural substances, such as, for example, annatto, curcuma or lactoflavin, and artificial dyestuffs such as carazael, erythrosin or amaranth.
A further advantage as regards industrial processing is achieved in accordance with a preferred embodiment of the invention when the edible collagen sheets, instead of being used wet, that is to say soaked in water, as wa:: customary also in the case of gold-beater's skins, are applied dry. For th3.s mode of application the collagen sheet is coated with edible oil. The additional advantage of this special mode of application resides in the fact that the tear-resistance of the collagen sheet then dry is considerably higher than its tear-resistance when wet, as the following table shows:
collagen sheet kg wet dry tear-resistance longitud- p:26 0.8 finally 2 cm strips .~ transversely 0.26 i.5 _ p _ PA'.C 10145-1 The oils used for coating must not become rancid. There therefore come into consideration only highly saturated fatty acids with the lowest iodine numbers as components of triglycerides, but also mixtures of mono-, di-and/or tri-glycerides. The oils advantageously incorporate anti-oxidants, for example, ascorbates, tocopherols, gallates, butylated hydroxyanisole (BHA) and/or butylated hydroxy toluene (BHT). In addition to the better tear-resistance when dry, a further advantage of the oil-coated collagen sheet is that when being handled, for example on packing tables, they slide better than wet sheets. The oil coating is obviously not limited to colourless sheets. In the case of especially deeply dyed sheets, for example sheets that have been dyed black, here is also the further advantage that the goods packed therein are given the desired sheen by the oil.
~si.'':;
i
Claims (7)
1. A process for producing a dehydrated legume product capable of reconstitution into a legume paste having detectable chunkiness comprising;
a) mashing cooked leguminous material having a moisture content within the range of about 45-75% to form a mash including a mixture of cooked leguminous particles and paste-like material, b) forming said mash into shapes having a piece size within the range 1/8 to 1/2 inch; and c) dehydrating said shapes to produce a dehydrated product exhibiting a moisture content of less than 12% by weight, a bulk density within the range of 0.28 gm/cc - 0.56 gm/cc and an initial rehydration ratio within the range 1.75:1.0 to 3.75:1.0, said dehydrated product containing an amount greater than about 5% by dry weight of legume particles having a size greater than 12 mesh.
a) mashing cooked leguminous material having a moisture content within the range of about 45-75% to form a mash including a mixture of cooked leguminous particles and paste-like material, b) forming said mash into shapes having a piece size within the range 1/8 to 1/2 inch; and c) dehydrating said shapes to produce a dehydrated product exhibiting a moisture content of less than 12% by weight, a bulk density within the range of 0.28 gm/cc - 0.56 gm/cc and an initial rehydration ratio within the range 1.75:1.0 to 3.75:1.0, said dehydrated product containing an amount greater than about 5% by dry weight of legume particles having a size greater than 12 mesh.
2. A process in accordance with claim 1, wherein said bulk density falls within the range of about 0.35 to 0.45 gm/cc.
3. A process in accordance with claim 1, wherein said amount of legume particles having a size greater than 12 mesh is within the range of about 9.0 to 30% by dry weight.
4. A process in accordance with claim 1 comprising adding additional legume particles to said product.
5. A process in accordance with claim 4, wherein said particles are added to said mash.
6. A process in accordance with claim 5, wherein said additional legume particles are dehydrated legume product.
7. A process in accordance with claim 1, wherein said moisture content of said mesh is within
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP3431578.0 | 1984-08-28 | ||
| DE19843431578 DE3431578A1 (en) | 1984-08-28 | 1984-08-28 | Use of an edible collagen flat film for the production of smoked foods, in particular fish products and ham |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1253387A true CA1253387A (en) | 1989-05-02 |
Family
ID=6244077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000487912A Expired CA1253387A (en) | 1984-08-28 | 1985-07-31 | Use of an edible flat collagen sheet in the production of smoked foodstuffs, especially fish products and ham |
Country Status (2)
| Country | Link |
|---|---|
| CA (1) | CA1253387A (en) |
| DE (1) | DE3431578A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6482240B1 (en) | 1999-12-07 | 2002-11-19 | Ed. Geistlich Soehne Ag Fur Chemische Industrie | Method of making a collagen membrane from porcine skin |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2099034B1 (en) * | 1995-09-28 | 1997-12-16 | Viscofan Ind | COLLAGEN FILM WITH IMPROVED EXTENSIBILITY CHARACTERISTICS, ELABORATION PROCEDURE OF THE SAME, AND MEAT PRODUCT OBTAINED WITH SUCH FILM. |
| DE19729659A1 (en) | 1997-07-11 | 1997-12-11 | World Pac International Ag | Packaging film for foodstuffs esp. sausage skins |
| ATE226396T1 (en) * | 1998-06-05 | 2002-11-15 | Becker & Co Naturinwerk | BLACK EDIBLE COLLAGEN FLAT FILM AND FOODS CONTAINING THIS FILM |
| US6777012B2 (en) * | 2000-10-20 | 2004-08-17 | Blane E. Olson | Seafood preservation process |
| CN109258775A (en) * | 2017-07-17 | 2019-01-25 | 金华金年火腿有限公司 | A kind of Jinhua ham film maturation production method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2911587A1 (en) * | 1979-03-23 | 1980-10-02 | Peroxid Chemie Gmbh | Textile esp. polyester fibre bleaching with sodium chlorite - from acid soln. contg. para:formaldehyde activator and pre. optical brightener |
-
1984
- 1984-08-28 DE DE19843431578 patent/DE3431578A1/en not_active Withdrawn
-
1985
- 1985-07-31 CA CA000487912A patent/CA1253387A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6482240B1 (en) | 1999-12-07 | 2002-11-19 | Ed. Geistlich Soehne Ag Fur Chemische Industrie | Method of making a collagen membrane from porcine skin |
| US7022358B2 (en) | 1999-12-07 | 2006-04-04 | Ed. Geistlich Sohne Ag Fur Chemische Industrie | Collagen membrane made from porcine skin |
Also Published As
| Publication number | Publication date |
|---|---|
| DE3431578A1 (en) | 1986-04-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2346232A (en) | Meat process | |
| AU682418B2 (en) | Low salt and/or low phosphate sausages manufacture | |
| US2640779A (en) | Turkey product and method of preparing same | |
| DE69417200T2 (en) | METHOD FOR THE PRODUCTION OF QUICKLY REHYDRIABLE FOOD AS AN ADDITION TO INSTANT SOUP | |
| CA1253387A (en) | Use of an edible flat collagen sheet in the production of smoked foodstuffs, especially fish products and ham | |
| US1864285A (en) | Steak and method of producing same | |
| US3100710A (en) | Meat product and method for producing said product | |
| US1964011A (en) | Method of making and marketing sausage products | |
| KR101941965B1 (en) | Manufacturing method for smoked chitterlings | |
| US2072955A (en) | Method of treating food for human consumption | |
| GB1597373A (en) | Reassembled meat products | |
| KR20220114133A (en) | Manufacturing method of pork processed food | |
| US2323466A (en) | Seasoning composition and carrier | |
| SU1588351A1 (en) | Method of producing fish products from horse-mackerel | |
| PL203225B1 (en) | Packaging sheath for articles of food | |
| JPS5815105B2 (en) | How to obtain peelable food | |
| US3311478A (en) | Process for preparing a dried meat product | |
| SU1563662A1 (en) | Method of producing minced roll | |
| ES2035935T3 (en) | PROCEDURE FOR THE PREPARATION OF MEAT FOOD PRODUCTS IN WHICH THE PRODUCT READY FOR CONSUMPTION IS WRAPPED IN A FINISHING COATING. | |
| JPH0322945A (en) | Production of smoked product flavored with tuna raw ham | |
| RU2102892C1 (en) | Method for preparing fish dry light-smoked straws | |
| RU2218034C2 (en) | Uncooked cured sausages production method | |
| JP2942435B2 (en) | How to make fish meat products | |
| JPS6219809B2 (en) | ||
| KR20000053891A (en) | Process of making dried flounders |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |