DE106054C - - Google Patents
Info
- Publication number
- DE106054C DE106054C DENDAT106054D DE106054DA DE106054C DE 106054 C DE106054 C DE 106054C DE NDAT106054 D DENDAT106054 D DE NDAT106054D DE 106054D A DE106054D A DE 106054DA DE 106054 C DE106054 C DE 106054C
- Authority
- DE
- Germany
- Prior art keywords
- air
- meat
- dry
- sausage
- pores
- 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.)
- Active
Links
- 235000013372 meat Nutrition 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 235000013580 sausages Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 238000005755 formation reaction Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims 1
- 230000004941 influx Effects 0.000 claims 1
- 244000052616 bacterial pathogens Species 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000000988 Bone and Bones Anatomy 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000002045 lasting Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
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
- A23B4/03—Drying; Subsequent reconstitution
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE106054C true DE106054C (no) |
Family
ID=376266
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT106054D Active DE106054C (no) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE106054C (no) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3634102A (en) * | 1968-10-08 | 1972-01-11 | Mayer & Co Inc O | Preparation of packaged sliced dry sausage |
-
0
- DE DENDAT106054D patent/DE106054C/de active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3634102A (en) * | 1968-10-08 | 1972-01-11 | Mayer & Co Inc O | Preparation of packaged sliced dry sausage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE1692812B2 (de) | Verwendung von einbasischen Aminosäuren als Zusatz beim Pökeln von Fleisch und Fleischwaren | |
| DE1492634A1 (de) | Huelle und Verfahren zu ihrer Herstellung | |
| DE2210758C3 (de) | Verfahren zum Entwickeln und Fixieren der Farbe von gepökelten gekochten Fleisch- und Fischwaren | |
| DE2353126A1 (de) | Verfahren zur herstellung eines poroesen expandierten nahrungsmittels mit einem fleischaroma | |
| DE2415354C2 (de) | Verfahren zur Herstellung von getrocknetem Rindfleisch | |
| DE3883407T2 (de) | Verfahren zur Herstellung von Fruit-Chips. | |
| DE106054C (no) | ||
| EP3313198B1 (de) | Obstsaftkonzentrat fuer eine marinade | |
| AT515254A1 (de) | Marinade zum Tumbeln eines Fleischprodukts | |
| DE1303052C2 (de) | Verfahren zur herstellung von pulverfoermigen haltbaren nahrungsmitteln | |
| DE69205150T2 (de) | Verfahren zur Behandlung von frischem Fleisch zur Erhöhung seiner Haltbarkeit. | |
| DE2638761B2 (de) | Verfahren zum Rekonstituieren gefriergetrockneter, fermentierter Sojabohnen | |
| DE1692174A1 (de) | Mittel zur Verbesserung der Qualitaet in Rohwuersten (Dauerwuersten) | |
| DE564172C (de) | Verfahren zur Herstellung eines Wurstbindemittels | |
| CH664262A5 (de) | Verfahren zum poekeln von fleisch, insbesondere von schinken. | |
| DE2510840B2 (de) | Konservierende Überzugsmasse fur Lebensmittel | |
| DE944528C (de) | Verfahren zum Haltbarmachen von tierischen eiweisshaltigen Stoffen, insbesondere vonSeefischen | |
| DE588467C (de) | Verfahren zur Konservierung von Nahrungsmitteln | |
| US1883657A (en) | Sausage casing and process of making same | |
| US56217A (en) | Improved composition for preserving meat | |
| DE647079C (de) | Verfahren zur Einpoekelung von Frischfleisch, insbesondere fuer Raeucherzwecke | |
| DE213694C (no) | ||
| DE384293C (de) | Verfahren zur Frischhaltung von Fleisch, Gefluegel, Fischen und anderen Nahrungsmitteln | |
| DE962398C (de) | Verfahren zur Herstellung von haltbarem Trockenfleisch | |
| AT83887B (de) | Verfahren zum Konservieren von Gemüsen und Früchten aller Art. |