DE1074378B - PROCESS FOR CURING SAUSAGE AND MEAT PRODUCTS - Google Patents

Description

GERMAN

The subject of the main patent 1056 466 is Use of amino sugars in addition to the usual curing salts for curing meat and sausage products. As a result, in addition to achieving a good and permanent reddening of the treated meat and Sausage meat also enhances the taste and improves the nutritional value achieved.

It has now been found that not only the amino sugars, e.g. B. glucosamine, find use can, but that the oxidation products of amino sugars, namely amino sugar acids, z. B. Glucosamic acid, bring excellent results. The glucosamic acid can, like glucosamine, used together with citric acid.

example 1
Roast composition and processing

1.5 kg beef, 1.5 kg pork, 1.4 kg fat trimmings, 1.5 kg ice cream, 0.090 kg nitrite curing salt, 0.03O ¹ kg spice, 0.013 kg meat fibrisol and an addition of 700 mg / kg meat of a mixture Glucosamic acid and citric acid in a ratio of 2: 5. The sausage meat is cut as usual, smoked in hot-damp smoke at 80 ° C for 2 hours immediately after filling into the intestines and then scalded at 80 ° C for 50 minutes.

The result is a scalded sausage that is characterized by an appealing, uniform reddening and a strong meat taste and shows great superiority over scalded sausages that have the same composition of the sausage meat and is obtained under the same conditions but without the addition of the glucosamic acid mixture.

Example 2

50 parts lean beef, 25 parts fat trimmings, 25 parts pork as grown, 0.024 kg nitrite curing salt, 0.0025 g pepper per kg, 0.2 g nutmeg per kg, 0.2 g ground caraway seeds per kg, 0.2 g coriander per kg, 3 g sausage fibrisol per kg, 200 mg glucosamic acid, 1 liqueur glass garlic mixed in rum. Mixed spices from well-known brands can also be used.

processing

Method for curing sausage
and meat products

Addendum to patent 1,056,466

Applicant:

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

Chemical factory,
Ludwigshafen / Rhein, Frankenthaler Str. 3

Grind the beef with nitrite curing salt and half of the required sausage fibrisol. On the day of Processing beef through the fine slice of the wolf and using the second Chop half of the sausage fibrisol well. Add 10% blood plasma, fat also through the fine disk turn and chop down to the delicacy. Pork as grown by the 5 mtn disc (easier Set) and then add the sausage meat in the cutter when there are still 2 revolutions left to run. the Mass must be robust. Fill the sausage meat into tight pig intestines and fill sausages weighing 100 g turn off. After drying for a short time, hang the sausages in hot smoke that has been preheated to 60 ° C and hang them like that leave for a long time until a nice color is achieved. To prevent fading, wet the sausages with them Smoke up the Schmock. Use softwood shavings covered with hardwood sawdust. After this Smoke the sausages, scald them at 75 ° C and cool them in lukewarm water.

Sausages produced in this way show the very beautiful natural color as well as a good taste and excellent consistency and structure, thus the necessary and desired consumer expectations like good bite and full aroma.

Claims (2)

Patent claims: 1. A method for curing meat and sausage products according to main patent 1 056 466, characterized in that that in addition to the usual curing salts, oxidation products of the amino sugar, ζ. Β. Glucosamic acid and / or their salts, which are harmless to health, are used. 2. The method according to claim 1, characterized in that glucosamic acid and / or their health harmless salts in combination with citric acid are used.