DD153567A5 - Verfahren zur herstellung eines zerkleinerten fleischproduktes - Google Patents

Verfahren zur herstellung eines zerkleinerten fleischproduktes Download PDF

Info

Publication number
DD153567A5
DD153567A5 DD80224738A DD22473880A DD153567A5 DD 153567 A5 DD153567 A5 DD 153567A5 DD 80224738 A DD80224738 A DD 80224738A DD 22473880 A DD22473880 A DD 22473880A DD 153567 A5 DD153567 A5 DD 153567A5
Authority
DD
German Democratic Republic
Prior art keywords
meat
sausage
product
item
whey
Prior art date
Application number
DD80224738A
Other languages
German (de)
English (en)
Inventor
William E Swartz
Original Assignee
Stauffer Chemical Co
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 Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of DD153567A5 publication Critical patent/DD153567A5/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
DD80224738A 1979-10-25 1980-10-24 Verfahren zur herstellung eines zerkleinerten fleischproduktes DD153567A5 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US8824479A 1979-10-25 1979-10-25

Publications (1)

Publication Number Publication Date
DD153567A5 true DD153567A5 (de) 1982-01-20

Family

ID=22210230

Family Applications (1)

Application Number Title Priority Date Filing Date
DD80224738A DD153567A5 (de) 1979-10-25 1980-10-24 Verfahren zur herstellung eines zerkleinerten fleischproduktes

Country Status (11)

Country Link
EP (1) EP0029503B1 (fr)
JP (1) JPS5668339A (fr)
AR (1) AR226865A1 (fr)
AT (1) ATE6826T1 (fr)
AU (1) AU535070B2 (fr)
CA (1) CA1170897A (fr)
DD (1) DD153567A5 (fr)
DE (1) DE3067280D1 (fr)
ES (1) ES8201002A1 (fr)
NZ (1) NZ195369A (fr)
PT (1) PT71936B (fr)

Families Citing this family (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8304068D0 (en) * 1982-03-04 1983-03-16 Ici Plc Comminuted meat &/ fish product
US4521434A (en) * 1982-09-27 1985-06-04 Microlife Technics, Inc. Fermentation method and compositions including a lactobacillus species strain
US4492712A (en) * 1983-10-17 1985-01-08 Corning Glass Works Use of hydrolyzed whey products in fermented sausages
US4492715A (en) * 1983-10-17 1985-01-08 Corning Glass Works Use of hydrolyzed whey products in comminuted meat products
AT381008B (de) * 1984-05-24 1986-08-11 Wallisch Johann Verfahren zum herstellen von leberkaes
BE1005362A3 (nl) * 1990-09-21 1993-07-06 Vleeswarenfabrieken Imp N V Werkwijze ter bereiding van een voedingsprodukt op basis van vlees en aldus bereid voedingsprodukt.
EP0548410A1 (fr) * 1991-12-23 1993-06-30 Unilever N.V. Procédé pour préparer une matière comestible ayant une saveur accrue, une substance savoureuse obtenue selon le dit procédé et l'utilisation d'une telle substance savoureuse pour donner une saveur aux aliments
DE9313396U1 (de) * 1993-09-06 1994-03-17 Hessabi, Iradj, Dipl.-Ing., 33813 Oerlinghausen Fleisch- oder Gemüsestangenherstellungsvorrichtung
DK0770336T3 (da) * 1995-10-24 1997-10-27 Nestle Sa Kødtilsætning.
EP0776611B1 (fr) * 1995-12-01 2002-01-30 Unilever Plc Produits de viande fermentés et préfermentés à base de protéines
US6800307B1 (en) 1997-10-24 2004-10-05 Bernard Matthews Plc Cooked sausage and method for making the same
DE19938434A1 (de) * 1999-08-13 2001-03-01 Mathews Plc Bernard Fleischware und Verfahren zu deren Verbesserung
DE19752249A1 (de) * 1997-10-24 1999-04-29 Bernhard Bartsch Gmbh Verfahren zur Herstellung einer Wurst und vorzugsweise nach diesem Verfahren hergestellte Wurst
US6582751B1 (en) 1998-06-18 2003-06-24 Bernard Matthews Plc Meat product including a fermented milk product
HUP0103830A3 (en) † 1998-06-18 2003-07-28 Bernard Matthews Plc Norwich Novel meat product comprising yogurt and process for producing the same
GB9910139D0 (en) * 1999-04-30 1999-06-30 Matthews Bernard Plc Improvements in and relating to fermented meat products
US7579879B2 (en) * 2005-10-27 2009-08-25 Honeywell International Inc. Voting scheme for analog signals
DE102009013361A1 (de) * 2009-03-16 2010-09-23 Dennis Kraus Herstellungsverfahren einer fast fettfreien Brühwurst
JP2014171398A (ja) * 2013-03-06 2014-09-22 Chube Univ 乳酸菌発酵再構成肉食品
JP6411021B2 (ja) * 2013-11-13 2018-10-24 株式会社なとり 乾燥食肉の製造方法及びその製品
CN109393341A (zh) * 2018-10-26 2019-03-01 福建省亚明食品有限公司 一种基于嗜热链球菌发酵提高排骨嫩度的方法
CN109170634A (zh) * 2018-10-26 2019-01-11 福建省亚明食品有限公司 一种基于嗜热链球菌发酵提高猪颈肉嫩度的方法
CN111374278A (zh) * 2018-12-29 2020-07-07 中国农业大学 一种低盐发酵香肠及其制作方法
JP7118909B2 (ja) * 2019-02-25 2022-08-16 伊藤ハム米久ホールディングス株式会社 熟成風味を有する豚肉加工食品の製造方法
CN110169545A (zh) * 2019-06-06 2019-08-27 浙江工业大学 一种利用乳酸菌制备发酵鸭肉的方法
CN110973510A (zh) * 2019-12-31 2020-04-10 宛思彤 一种干酪发酵香肠及其制备方法
CN111109548A (zh) * 2020-02-02 2020-05-08 浙江工业大学 一种q弹腊鱼肠的制作方法
CN112385790A (zh) * 2020-11-18 2021-02-23 中国农业科学院北京畜牧兽医研究所 一种山楂风味发酵牛肉或牦牛肉保健香肠及其制作方法
CN113273636B (zh) * 2021-05-24 2022-05-13 北京工商大学 一种食用菌人造肉香肠及其制备方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE431144A (fr) *
FR86359E (fr) * 1964-07-06 1966-01-28 Maison Amieux Freres Préparation de ferments lactiques de conservation illimitée, et produits ainsi obtenus
DE2007785A1 (en) * 1970-02-20 1971-08-26 Schuler, Dr Rolf, 8131 Berg Accelerated microbiological fermentation for s
DE2210500A1 (de) * 1972-03-04 1973-09-20 Berthold Pletsch Brat- und grillwurst
DE2307471A1 (de) * 1973-02-15 1974-08-22 Roiner Franz Xaver Julius Dipl Verfahren zum herstellen eines kulturenkonzentrats fuer saure lebensmittel
SE7414633L (sv) * 1974-11-21 1976-05-24 Sven Erik Lindgren Sett vid kylhantering av ravaror av animalt ursprung
DE2631655A1 (de) * 1976-07-14 1978-01-19 Franz Xaver Julius Prof Roiner Verfahren zum herstellen eines kulturenkonzentrats fuer saure lebensmittel
DE2813714C2 (de) * 1978-03-30 1984-01-19 Vsesojuznyj naučno-issledovatel'skij institut mjasnoj promyšlennosti, Moskva Verfahren zur Herstellung eines trockenen Bakterienpräparates von Milchsäurebakterien

Also Published As

Publication number Publication date
AU6364380A (en) 1981-04-30
ES496244A0 (es) 1981-12-01
PT71936B (en) 1981-08-31
CA1170897A (fr) 1984-07-17
AR226865A1 (es) 1982-08-31
DE3067280D1 (en) 1984-05-03
EP0029503A1 (fr) 1981-06-03
PT71936A (en) 1980-11-01
JPS5668339A (en) 1981-06-09
ES8201002A1 (es) 1981-12-01
ATE6826T1 (de) 1984-04-15
AU535070B2 (en) 1984-03-01
NZ195369A (en) 1982-08-17
EP0029503B1 (fr) 1984-03-28

Similar Documents

Publication Publication Date Title
DD153567A5 (de) Verfahren zur herstellung eines zerkleinerten fleischproduktes
US4362750A (en) Production of fermented type sausage
DE69420397T2 (de) Fermentiertes Futtermittel
WO2000057728A1 (fr) Melange destine a rougir des produits carnes
WO2019224327A1 (fr) Aliment à substance gustative à partir de matières premières d'origine animale ou à partir d'extraits de ces dernières
DE69611617T2 (de) Fetteinbringung
EP2542102B1 (fr) Procédé permettant de moduler les propriétés de produits lors de la production de produits alimentaires
DE69804339T2 (de) Gekochte wurst und verfahren zu ihrer herstellung
EP3247228B1 (fr) Cellobiose dans des produits fermentés à base de viande et de charcuterie
DE69500469T2 (de) Rekonstituiertes Fleisch
US6723356B2 (en) High quality fermented bouillon, and method for production thereof
Palumbo et al. Lebanon bologna
DE2260776A1 (de) Trocknungsverfahren fuer wurstwaren
DE69905879T2 (de) Fleischprodukt mit jogurt und verfahren zur seiner herstellung
EP2320755B1 (fr) Procédé permettant de moduler les propriétés des produits lors de la production de denrées à base de viande
EP1164875B1 (fr) Procede d'assaisonnement de produits alimentaires
DE20013974U1 (de) Neue Brühwurst
JPH11341965A (ja) 食肉の肉質改善方法
DE19949661A1 (de) Verfahren zum Würzen von Nahrungsmitteln
EP3308654A1 (fr) Composition de saucisses croquantes, aromatiques et leur procédé de fabrication
SU1311696A1 (ru) Композици дл получени белкового обогатител пищевых продуктов
DE958075C (de) Verfahren zur Herstellung von lange Zeit haltbaren, streichfaehigen bis schnittfesten, nicht oder kalt geraeucherten Kochwuersten, d.h. Blut-, Suelz-, Landleber- und feinen bis groben Leberwuersten
DE2416402A1 (de) Verfahren zur konservierung der roten farbe in fleisch und nach dem verfahren behandeltes fleisch
DD225329A1 (de) Verfahren zur herstellung von gegarten, schnittfesten fischprodukten
DE202016006401U1 (de) Zusammensetzung von bissfesten, knackigen, aromatischen Würsten