DE2201367B2 - Verfahren zum Herstellen einer lagerfähigen klelnkalibrigen Rohwurst mit rundem Querschnitt - Google Patents
Verfahren zum Herstellen einer lagerfähigen klelnkalibrigen Rohwurst mit rundem QuerschnittInfo
- Publication number
- DE2201367B2 DE2201367B2 DE2201367A DE2201367A DE2201367B2 DE 2201367 B2 DE2201367 B2 DE 2201367B2 DE 2201367 A DE2201367 A DE 2201367A DE 2201367 A DE2201367 A DE 2201367A DE 2201367 B2 DE2201367 B2 DE 2201367B2
- Authority
- DE
- Germany
- Prior art keywords
- sausage
- sausages
- raw
- temperature
- raw sausage
- 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.)
- Withdrawn
Links
- 235000013580 sausages Nutrition 0.000 title claims description 76
- 238000000034 method Methods 0.000 title claims description 9
- 238000004519 manufacturing process Methods 0.000 title description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 6
- 230000000391 smoking effect Effects 0.000 claims description 5
- 239000012298 atmosphere Substances 0.000 claims description 4
- 230000001681 protective effect Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 description 8
- 238000004806 packaging method and process Methods 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 6
- 235000015277 pork Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 239000001913 cellulose Substances 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 241000606540 Chione venosa Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 241001237745 Salamis Species 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 235000010333 potassium nitrate Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000015175 salami Nutrition 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 235000018185 Betula X alpestris Nutrition 0.000 description 1
- 235000018212 Betula X uliginosa Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000192041 Micrococcus Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229920001328 Polyvinylidene chloride Polymers 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000002648 laminated material Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000012299 nitrogen atmosphere Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 239000004323 potassium nitrate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000004627 regenerated cellulose Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
- A22C11/001—Machines for making skinless sausages, e.g. Frankfurters, Wieners
-
- 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
- A23L13/65—Sausages
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10606571A | 1971-01-13 | 1971-01-13 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE2201367A1 DE2201367A1 (de) | 1972-08-03 |
| DE2201367B2 true DE2201367B2 (de) | 1979-10-11 |
Family
ID=22309289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2201367A Withdrawn DE2201367B2 (de) | 1971-01-13 | 1972-01-12 | Verfahren zum Herstellen einer lagerfähigen klelnkalibrigen Rohwurst mit rundem Querschnitt |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US3770459A (show.php) |
| BE (1) | BE777913A (show.php) |
| DE (1) | DE2201367B2 (show.php) |
| FR (1) | FR2121792B1 (show.php) |
| NL (1) | NL7200298A (show.php) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2515067C3 (de) * | 1975-04-07 | 1980-05-29 | Rudolf 8491 Weiding Kott | Verfahren zum Herstellen einer hautlosen Dauerwurst in Form von Knabberstäbchen |
| DE3009119A1 (de) * | 1980-03-10 | 1981-09-24 | Institut techničeskoj teplofiziki Akademii Nauk Unkrainskoj SSR, Kiev | Verfahren und vorrichtung zum trocknen von rohwurst |
| FR2584577A1 (fr) * | 1985-07-11 | 1987-01-16 | Humilly Frederic D | Micro-saucisson |
| FR2677522B1 (fr) * | 1991-06-12 | 1995-10-20 | Aoste Jambon | Procede de fabrication d'une preparation alimentaire du type saucisson. |
| US5993878A (en) * | 1992-03-17 | 1999-11-30 | Tippmann; Eugene R. | Method for steam heating a food product |
| EP0793419B1 (en) * | 1994-09-26 | 2002-11-20 | Eugene R. Tippmann | Apparatus and method for producing a meat product |
| US6152024A (en) * | 1994-09-26 | 2000-11-28 | Tippmann; Eugene R. | Apparatus and method for producing a food product |
| FR2732195B1 (fr) * | 1995-03-28 | 1997-06-06 | Luissier Sa | Produit alimentaire et son procede de fabrication |
| NL1013596C2 (nl) * | 1999-11-17 | 2001-05-18 | Stork Mps Bv | Werkwijze voor het vervaardigen van worsten, en houder voor het bevatten van worsten. |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2346232A (en) * | 1942-02-14 | 1944-04-11 | Univ Minnesota | Meat process |
| US2627466A (en) * | 1950-05-23 | 1953-02-03 | Sidney Feinberg | Method of producing skinless frankfurters |
| US2882163A (en) * | 1957-02-18 | 1959-04-14 | Swift & Co | Method of manufacturing dry sausage and casing therefor |
| US3170797A (en) * | 1962-04-05 | 1965-02-23 | Mayer & Co Inc O | Continuous manufacture of small smoked sausages |
| US3117869A (en) * | 1962-09-12 | 1964-01-14 | Armour & Co | Method of producing dry sausage |
| US3235388A (en) * | 1963-02-06 | 1966-02-15 | Swift & Co | Method for producing food product |
| US3329510A (en) * | 1964-07-27 | 1967-07-04 | Mayer & Co Inc O | Preparation of packaged sliced dry sausage |
-
1971
- 1971-01-13 US US00106065A patent/US3770459A/en not_active Expired - Lifetime
-
1972
- 1972-01-10 NL NL7200298A patent/NL7200298A/xx not_active Application Discontinuation
- 1972-01-11 BE BE777913A patent/BE777913A/xx not_active IP Right Cessation
- 1972-01-12 DE DE2201367A patent/DE2201367B2/de not_active Withdrawn
- 1972-01-12 FR FR7200968A patent/FR2121792B1/fr not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| DE2201367A1 (de) | 1972-08-03 |
| FR2121792A1 (show.php) | 1972-08-25 |
| FR2121792B1 (show.php) | 1977-12-23 |
| US3770459A (en) | 1973-11-06 |
| NL7200298A (show.php) | 1972-07-17 |
| BE777913A (fr) | 1972-07-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69034156T2 (de) | Folie zur Verpackung von Nahrungsmitteln und Verfahren zur Oberflächenbehandlung von Nahrungsmitteln | |
| DE69604562T2 (de) | Texturisierte nahrungsmittel aus geliertem essbarem fungus und hydrokolloid zusammensetzung | |
| EP0139888B1 (de) | Räucherverfahren für in einer thermoplastischen Kunststoffhülle erhitzte oder in heissem, schmelzflüssigem Zustand umhüllte Lebensmittel | |
| DE2338614C3 (de) | Leicht rehydratisierbares Schweineschwartenprodukt und Verfahren zu seiner Herstellung | |
| DE2201367B2 (de) | Verfahren zum Herstellen einer lagerfähigen klelnkalibrigen Rohwurst mit rundem Querschnitt | |
| STATHAM et al. | Storage of Morwong (Nemadactylus macropterus Bloch and Schneider) in Combinations of Polyphosphate, Potassium Sorbate and Carbon Dioxide at 4o C | |
| RU2095990C1 (ru) | Способ производства сырокопченых колбас | |
| EP0064077B1 (en) | A process for incorporating into meat substances which are present in a dissolved, suspended and/or pulverized solid state | |
| DE60213558T2 (de) | Verfahren und vorrichtung zur blockierung von krankheitserregern bei der herstellung von in scheiben geschnittenen lebensmitteln | |
| DE463284T1 (de) | Verfahren und zusammensetzung zur verlaengerung der fleischhaltbarkeit. | |
| Tanikawa | Fish sausage and ham industry in Japan | |
| US3281248A (en) | Process for treating stuffed alimentary pastes | |
| US2907661A (en) | Production of fermented sausage | |
| US3387979A (en) | Method for flavoring uncooked poultry | |
| DE4035836C2 (show.php) | ||
| DE69618909T2 (de) | Fermentierte und vorfermentierte Fleischprodukte auf Proteinbasis | |
| CN111011741A (zh) | 一种腌腊肉及其加工方法 | |
| Kemp et al. | Effect of potassium sorbate and vacuum packaging on the quality and microflora of dry‐cured intact and boneless hams | |
| CN111938090B (zh) | 一种带皮发酵火腿及其加工方法 | |
| EP0063303B1 (de) | Verfahren zum Herstellen von Rohpökelware | |
| JPH0530945A (ja) | 生ハム様食品の製造方法 | |
| EP1972204B1 (de) | Verfahren zur Aromatisierung von Fleisch | |
| DE2447631C2 (de) | Verfahren zum Verpacken von Fleisch | |
| DE3532283A1 (de) | Verfahren zur haltbarmachung von wasserhaltigen nahrungsmitteln, insbesondere von fleisch- und wurstwaren | |
| DE1492626C (de) | Verfahren zur Herstellung von Fleischprodukten |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8230 | Patent withdrawn |