DE1952955A1 - Speckersatz und Verfahren zu seiner Herstellung - Google Patents

Speckersatz und Verfahren zu seiner Herstellung

Info

Publication number
DE1952955A1
DE1952955A1 DE19691952955 DE1952955A DE1952955A1 DE 1952955 A1 DE1952955 A1 DE 1952955A1 DE 19691952955 DE19691952955 DE 19691952955 DE 1952955 A DE1952955 A DE 1952955A DE 1952955 A1 DE1952955 A1 DE 1952955A1
Authority
DE
Germany
Prior art keywords
bacon
mass
rind
protein
substitute
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.)
Pending
Application number
DE19691952955
Other languages
German (de)
English (en)
Inventor
Van Otegem Hendrik Nicolaas
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Vaessen Schoemaker Holding BV
Original Assignee
Vaessen Schoemaker Holding BV
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 Vaessen Schoemaker Holding BV filed Critical Vaessen Schoemaker Holding BV
Publication of DE1952955A1 publication Critical patent/DE1952955A1/de
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
DE19691952955 1968-10-22 1969-10-21 Speckersatz und Verfahren zu seiner Herstellung Pending DE1952955A1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL6815057A NL6815057A (enExample) 1968-10-22 1968-10-22

Publications (1)

Publication Number Publication Date
DE1952955A1 true DE1952955A1 (de) 1970-07-09

Family

ID=19804979

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19691952955 Pending DE1952955A1 (de) 1968-10-22 1969-10-21 Speckersatz und Verfahren zu seiner Herstellung

Country Status (4)

Country Link
AT (1) AT293843B (enExample)
BE (1) BE740625A (enExample)
DE (1) DE1952955A1 (enExample)
NL (1) NL6815057A (enExample)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1003527A3 (fr) * 1989-09-27 1992-04-14 Fuji Oil Co Ltd Produits alimentaires a base de viande, traites.
EP0486076A1 (en) * 1990-10-18 1992-05-20 Vink, née Pinckaers, Maria Agnes Antonia Material for covering or coating food products and method for the production thereof
EP1621079A3 (de) * 2004-07-27 2006-10-04 Johann Gierlinger Verfahren zum Herstellen von zum Braten und/oder bzw. Grillen geeigneten Würstchen mit Speckmantel
ITBO20130220A1 (it) * 2013-05-14 2014-11-15 Salumificio Mec Palmieri S R L Procedimento per il trattamento di cotenna di maiale impiegata come sacca per l¿impasto di salume affettabile a freddo
ITUB20154851A1 (it) * 2015-10-26 2017-04-26 Mariaeva Benoffi Composizione e metodo di preparazione di un materiale elastico ed atossico, materiale preparato con tale metodo e prodotto realizzato con detto materiale.
US11553727B1 (en) * 2015-04-23 2023-01-17 Sean McCracken Pork rind derived low carbohydrate compositions and methods

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3953611A (en) * 1974-09-16 1976-04-27 The Procter & Gamble Company Shaped textured protein food product

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1003527A3 (fr) * 1989-09-27 1992-04-14 Fuji Oil Co Ltd Produits alimentaires a base de viande, traites.
EP0486076A1 (en) * 1990-10-18 1992-05-20 Vink, née Pinckaers, Maria Agnes Antonia Material for covering or coating food products and method for the production thereof
EP1621079A3 (de) * 2004-07-27 2006-10-04 Johann Gierlinger Verfahren zum Herstellen von zum Braten und/oder bzw. Grillen geeigneten Würstchen mit Speckmantel
EP1832175A1 (de) * 2004-07-27 2007-09-12 Johann Gierlinger Verfahren zur Herstellung von Speck
ITBO20130220A1 (it) * 2013-05-14 2014-11-15 Salumificio Mec Palmieri S R L Procedimento per il trattamento di cotenna di maiale impiegata come sacca per l¿impasto di salume affettabile a freddo
US11553727B1 (en) * 2015-04-23 2023-01-17 Sean McCracken Pork rind derived low carbohydrate compositions and methods
ITUB20154851A1 (it) * 2015-10-26 2017-04-26 Mariaeva Benoffi Composizione e metodo di preparazione di un materiale elastico ed atossico, materiale preparato con tale metodo e prodotto realizzato con detto materiale.

Also Published As

Publication number Publication date
NL6815057A (enExample) 1970-04-24
BE740625A (enExample) 1970-04-22
AT293843B (de) 1971-10-25

Similar Documents

Publication Publication Date Title
DE60034895T3 (de) Verfahren zum Erzeugen eines Fleischemulsionsproducts
DE4316235A1 (de) Verfahren zur Herstellung eines Nahrungsmittelprodukts auf Fleischbasis
US4196222A (en) Process for the preparation of meat and bacon analogues
DE19680145B4 (de) Verbesserte simulierte Eierfladen
DE1952955A1 (de) Speckersatz und Verfahren zu seiner Herstellung
DE602005004608T2 (de) Verfahren zur herstellung von fleischprodukten aus ganzen muskeln mit direkter zufügung von olivenöl
SU1706528A1 (ru) Способ получени формованного рыбного продукта
DE10106553B4 (de) Verfahren zur Herstellung einer fettreduzierten Brühwurst und nach diesem Verfahren hergestellte Brühwurst
EP0986964B1 (de) Fleischprodukt mit einem Gehalt von weniger als 0,5 Gew.-% Fett
DE2756885A1 (de) Verfahren zum herstellen eines nahrungsmittels auf fleisch- und kaesebasis
DE2152655A1 (de) Verfahren zur herstellung von fleischspeisen und insbesondere von wurstprodukten ohne zusatz von speck oder fett und emulgatoren
DE4130448C2 (de) Verfahren zum Herstellen einer schnittfesten Fleisch/Käse-Mischung
DE1692066A1 (de) Verfahren zur Behandlung von Fleisch
DE1492578C2 (de) Fleisch- und Wurstwarenverarbeitungsmittel
DE3107576A1 (de) Gefriergetrocknetes fleisch
EP0498513B1 (en) Method of preparing simulated adipose tissue for use in meat products
DE3537713A1 (de) Verfahren zum herstellen eines lebensmittelproduktes aus fleisch oder fisch
US2478520A (en) Bacon substitutes
DE2203582A1 (de) Verfahren zur herstellung von fleischspeisen und insbesondere von wurstprodukten ohne zusatz von speck oder fett und emulgatoren
DE2432148A1 (de) Suesser schnittfester brotbelag und verfahren zu seiner herstellung
DE2141485A1 (de) Fleischahnhche Produkte aus Pflanzeneiweiß und Verfahren zu ihrer Her stellung
DE202016104535U1 (de) Vegetarische Nahrungsmittel enthaltend texturierte Milchproteine
DE102010038297A1 (de) Lebensmittelzubereitung mit Schmelzkäse
AT236762B (de) Verfahren zur Herstellung eines Fleischproduktes
DE10128288A1 (de) Wurstähnliches Lebensmittel aus Fleisch, Gemüse und Lupineneiweiß