DE3302808C2 - - Google Patents
Info
- Publication number
- DE3302808C2 DE3302808C2 DE3302808A DE3302808A DE3302808C2 DE 3302808 C2 DE3302808 C2 DE 3302808C2 DE 3302808 A DE3302808 A DE 3302808A DE 3302808 A DE3302808 A DE 3302808A DE 3302808 C2 DE3302808 C2 DE 3302808C2
- Authority
- DE
- Germany
- Prior art keywords
- meat
- pieces
- mett
- wrapped
- coat
- 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.)
- Expired
Links
- 235000013372 meat Nutrition 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000011888 foil Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000237983 Trochidae Species 0.000 description 1
- 230000001464 adherent effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019988 mead Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19833302808 DE3302808A1 (de) | 1983-01-28 | 1983-01-28 | Verfahren zur herstellung von gebrauchsfertigen braten aus fleischstuecken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19833302808 DE3302808A1 (de) | 1983-01-28 | 1983-01-28 | Verfahren zur herstellung von gebrauchsfertigen braten aus fleischstuecken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE3302808A1 DE3302808A1 (de) | 1984-08-02 |
| DE3302808C2 true DE3302808C2 (enrdf_load_html_response) | 1987-07-30 |
Family
ID=6189413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19833302808 Granted DE3302808A1 (de) | 1983-01-28 | 1983-01-28 | Verfahren zur herstellung von gebrauchsfertigen braten aus fleischstuecken |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE3302808A1 (enrdf_load_html_response) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102007016578B4 (de) * | 2007-04-07 | 2008-11-13 | Gebr. Nölke GmbH & Co. KG | Verfahren zum Herstellen eines Putenfleischerzeugnisses |
| CN109619443B (zh) * | 2018-12-13 | 2022-02-08 | 河南农业大学 | 利用调理预制牛肉二次加工成酱卤牛肉制品的工艺 |
| CN109673959B (zh) * | 2018-12-13 | 2022-02-08 | 河南农业大学 | 一种利用调理预制牛肉二次加工成牛肉干制品的工艺 |
| CN109673958B (zh) * | 2018-12-13 | 2022-10-04 | 河南农业大学 | 一种调理牛肉制品预煮工艺的优化方法 |
-
1983
- 1983-01-28 DE DE19833302808 patent/DE3302808A1/de active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| DE3302808A1 (de) | 1984-08-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69308557T2 (de) | In fett gebackene esswaren mit einem reduzierten fettgehalt | |
| DE3021769C2 (de) | Verfahren zum Herstellen eines aus Fett und Magerfleisch zusammengesetzten Fleischproduktes | |
| DE69724977T2 (de) | Verfahren zur herstellung von teilweise gebackenen und gefrorenen kartoffelchips | |
| DE69622401T2 (de) | Verfahren zür herstellüng von essfertigen menüportionen | |
| DE1692600C3 (de) | Nusskerne mit einem Überzug und Verfahren zu ihrer Herstellung | |
| DE3302808C2 (enrdf_load_html_response) | ||
| DE2359672B2 (de) | Verfahren zur Herstellung von^,,^,^, Pommes frites | |
| EP0362384A1 (de) | Verfahren zur herstellung von konserven aus räucherfischen | |
| EP0677250B1 (de) | Verfahren zur Herstellung von abgereiften Rohfleisch-Scheiben | |
| DE60035909T2 (de) | Verfahren zum Herstellen eines Milch- oder Käseproduktes durch Formen | |
| DE3545247A1 (de) | Verfahren zum herstellen eines fleischproduktes | |
| DE69911318T2 (de) | Mit Öl und Panierung überzogene tiefgekühlte Lebensmittel und Verfahren ihrer Herstellung | |
| DE2850401C2 (enrdf_load_html_response) | ||
| USRE30651E (en) | Process for producing a roasted peanut product | |
| CH633420A5 (en) | Process for the preparation of dried foodstuffs which are packaged to allow a long shelf life | |
| DD296829A5 (de) | Verfahren zur herstellung von backwaren | |
| DE3876853T2 (de) | Verfahren zur herstellung eines fleischproduktes, bei dem ein essfertiges produkt mit abschliessender huelle ueberzogen wird. | |
| DE4423997C2 (de) | Verfahren zum Veredeln kapillarporöser Lebensmittel, insbesondere rösch gebackener Backwaren | |
| RU2083138C1 (ru) | Способ получения пищевого продукта из семян подсолнечника | |
| DE1266118B (de) | Verfahren zum Einmachen von geraeucherten Rippchen | |
| DE2054478A1 (en) | Flavour and texture improvement of nuts | |
| CA1235019A (en) | Flavor absorbed nuts and process therefor | |
| DE3238317A1 (de) | Tiefgefrorene, backfertig vorbereitete krokette, verfahren zu ihrer herstellung sowie vorrichtung zur durchfuehrung dieses verfahrens | |
| DE10124361B4 (de) | Fleischwarenhaltiges, ungekühlt lagerfähiges Imbissprodukt | |
| Goode et al. | Chicken skin as a snack |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8110 | Request for examination paragraph 44 | ||
| D2 | Grant after examination | ||
| 8364 | No opposition during term of opposition | ||
| 8339 | Ceased/non-payment of the annual fee |