CH205510A - Process for the production of a bacon rind flour, usable as a binding agent for sausage production. - Google Patents

Process for the production of a bacon rind flour, usable as a binding agent for sausage production.

Info

Publication number
CH205510A
CH205510A CH205510DA CH205510A CH 205510 A CH205510 A CH 205510A CH 205510D A CH205510D A CH 205510DA CH 205510 A CH205510 A CH 205510A
Authority
CH
Switzerland
Prior art keywords
production
binding agent
flour
usable
sausage
Prior art date
Application number
Other languages
German (de)
Inventor
Graf Gottfried
Original Assignee
Graf Gottfried
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 Graf Gottfried filed Critical Graf Gottfried
Publication of CH205510A publication Critical patent/CH205510A/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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts

Landscapes

  • 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)

Description

  

  Verfahren zur Herstellung eines     Speckschwartenmehles,    verwendbar als Bindemittel  für die     Wurstfabrikation.       Gegenstand des Patentes ist ein Verfahren  zur Herstellung eines     Speckschwartenmehles,     verwendbar als Bindemittel für die Wurstfa  brikation.  



  <I>Beispiel:</I>  100 Liter Wasser, 3 kg Kochsalz, 200 g  doppeltkohlensaures Natron, 400g     Natrium-          benzoat    werden mit 50 kg roher Speck  schwarte kalt auf das Feuer gesetzt, zum  Sieden gebracht und 5 Minuten gekocht. Her  nach 5     Minuten    im Sud stehen gelassen, her  ausgenommen und abtropfen lassen. Dann  werden die Schwarten mit Heissluft getrocknet  und darauf zu Mehl vermahlen.



  Process for the production of a bacon rind flour, usable as a binding agent for sausage production. The subject of the patent is a process for the production of a bacon rind flour, usable as a binder for sausage production.



  <I> Example: </I> 100 liters of water, 3 kg of table salt, 200 g of bicarbonate of soda, 400 g of sodium benzoate are placed on the fire with 50 kg of raw bacon rind, brought to the boil and boiled for 5 minutes. Let it stand in the brew after 5 minutes, remove it and let it drain. Then the rinds are dried with hot air and then ground into flour.

Claims (1)

PATENTANSPRUCH: Verfahren zur Herstellung eines Binde mittels für die Wurstfabrikation, dadurch gekennzeichnet, dass rohe Speckschwarten in einer Kochsalz, Natriumbenzoat und doppelt kohlensaures Natron enthaltenen Lösung ge kocht, hierauf trocknen gelassen und verrnahlen werden. UNTERANSPRUCH: Verfahren nach Patentanspruch, dadurch gekennzeichnet, dass die Speckschwarten wäh rend 5 Minuten gekocht und nachher noch 5 Minuten lang im Bad stehen gelassen werden. PATENT CLAIM: Process for the production of a binding agent for sausage production, characterized in that raw bacon rinds are boiled in a solution containing table salt, sodium benzoate and double carbonate of soda, then left to dry and ground. SUBSTANTIAL CLAIM: Method according to claim, characterized in that the bacon rinds are boiled for 5 minutes and then left in the bath for 5 minutes.
CH205510D 1939-03-08 1939-03-08 Process for the production of a bacon rind flour, usable as a binding agent for sausage production. CH205510A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH205510T 1939-03-08

Publications (1)

Publication Number Publication Date
CH205510A true CH205510A (en) 1939-06-30

Family

ID=4444652

Family Applications (1)

Application Number Title Priority Date Filing Date
CH205510D CH205510A (en) 1939-03-08 1939-03-08 Process for the production of a bacon rind flour, usable as a binding agent for sausage production.

Country Status (1)

Country Link
CH (1) CH205510A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2501970A1 (en) * 1981-03-18 1982-09-24 Poujol Gilles Snack food prodn. from pork rind - by boiling, blanching and shock heating

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2501970A1 (en) * 1981-03-18 1982-09-24 Poujol Gilles Snack food prodn. from pork rind - by boiling, blanching and shock heating

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