DE1056466B - Method for poekling sausage and meat products - Google Patents

Description

A 23 B

FEDERAL REPUBLIC OF GERMANY

GERMAN

PATENT OFFICE

κι. SSJ:

INTERNAT. KL. A 23 b

EXPLAINING EDITORIAL 1056 466

It is known to use various compounds as additives for reddening sausage and meat products ncl> en nitrite or nitrate to use. So · can z. B. organic food acids such as acetic acid, tartaric acid, lactic acid, citric acid and their salts, ascorbic acid, phosphates and salts of trace elements can also be used.

It has now been found that amino sugar in addition to the usual additives such as nitrate or the official Approved nitrite curing salt, used, excellent means of achieving a uniform, represent good and permanent reddening for meat and sausage meat. In addition to their physiologically desirable Properties, they also have a high nutritional value, underline the character of the Meat and enhance the taste of the goods treated with them. By adding various Reddening caused by amino sugar is that which is caused by the substances mentioned above, think.

Another advantage is that z. B. cooked sausages made with amino sugars immediately can smoke when they are filled into the intestines. In addition, their mode of application and handling is very great simple. Approximately 100 to 500 mg per kg of sausage meat (meat and fat) can be used as additives.

example 1
Roast composition and processing

1.5 kg beef, 1.5 kg pork, 1.2 kg fat trimmings, 1.5 kg ice cream, 90 g nitrite curing salt, 30 g Spice, 13 g sausage meat fibrisol. The sausage meat is cut as usual, immediately after filling in the intestines for 2 hours smoked in hot-damp smoke at 80 ° C and then brewed for 50 minutes at 80 ° C.

If 200 g per kg of glucosamine chlorohydrate (based on meat and fat) are added to this sausage meat, the result is a scalded sausage that is characterized by more appealing, more even reddening and a stronger meat taste and that is superior to scalded sausage with the same composition and under the same conditions , but is obtained without the addition of the glucosamine compound. p _H -Wcrt of the sausage meat 5.85.

Example 2

It is advantageous to use N-acetylglucosamine instead of glucosamine chlorohydrate. The additional height is the same as in Example 1. _pH value of the sausage meat 5.9.

Example 3

For the production of cooked ham, pork ham is dispensed with and with 14 ° Be Spritzlake, be B48920IVa / 53c

REGISTRATION DATE: MAY 16, 1958

NOTICE THE REGISTRATION AND ISSUE OF THE

LEGEND: APRIL 30th 19S9

Process for curing sausage and meat products

Applicant:

Joh. A. Benckiser G.m.b.H.,

Chemical factory, Ludwigshafen / Rhein, Frankenthaler Str. 3

ao consisting of 101 water, 1700 g nitrite curing salt and 400 g of Curaphos, injected so that the spray 10% of weight. 150 mg per kg of glucosamine chlorohydrate are added to the spray cure. the Hams are cooked in 14 ° Be brine for 48 hours,

a $ consisting of 201 water, 1700 g table salt and 1700 g nitrite curing salt, stored, canned and cooked in the usual way (1 hour boiled, 5 hours let it steep at 80 ° C). Ham made in this way shows a good pink color when cut, the meat

is juicy and tender and tastes aromatic.

Example 4

The roasting composition and processing is

the same as in Example 1, but as an addition

a mixture of 150 mg glucosamine chlorohydrate

and 50 mg citric acid per kg meat and fat

used. p _H value of the sausage meat 5.8.

Example 5

3 kg of lean beef, 2 kg of bacon, 150 g of table salt, 10 g of pepper, 2.5 g of saltpetre, 12.5 g of sugar, 1 ml Garlic in rum, 175 mg per kg of meat. Glucosamine chlorohydrate is usually made into Mettwurst processed and matured in an air cooking system

permit. p _H value of the sausage meat 5.4,

Example 6

1.5 kg of lean beef, 1 kg of pork belly,

625 g water, 75 g nitrite curing salt, 20 g beer sausage

spice, 300 mg per kg of meat glucosamine chlorohydrate.

Processing in the known way on beer sausage, p _n value of the sausage meat 6.

Instead of glucosamine chlorohydrate or N-acetylglucosamine, fructosamine, iso-

glucosamine, sorbosylamine, galactosamine, tagatosamine, Lactosamine compounds, etc. used throw.

Claims (4)

Patent claims: 1. Process for curing meat and Sausage products, characterized in that, in addition to the usual salted cured meats, amino sugar is used. 2. The method according to claim 1, characterized in that the amino sugar is glucosamine compounds can be used. 3. The method according to claim 2, characterized in that glucosamine chlorohydrate; or N-acetylglucosamine is used. 4. The method according to claim 1 to 3, characterized in that the amino sugars in combination can be used with citric acid.