DE3630131A1 - Haltbare, sensorisch akzeptable fleischzubereitung fuer den menschlichen verzehr ohne chemische konservierungsmittel und verfahren zu deren herstellung - Google Patents

Haltbare, sensorisch akzeptable fleischzubereitung fuer den menschlichen verzehr ohne chemische konservierungsmittel und verfahren zu deren herstellung

Info

Publication number
DE3630131A1
DE3630131A1 DE19863630131 DE3630131A DE3630131A1 DE 3630131 A1 DE3630131 A1 DE 3630131A1 DE 19863630131 DE19863630131 DE 19863630131 DE 3630131 A DE3630131 A DE 3630131A DE 3630131 A1 DE3630131 A1 DE 3630131A1
Authority
DE
Germany
Prior art keywords
meat
treatment
treatment solution
preparation
baked goods
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.)
Granted
Application number
DE19863630131
Other languages
German (de)
English (en)
Other versions
DE3630131C2 (enExample
Inventor
Guenter Dipl Chem Dr Rohns
Hans-Dieter Lechte
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.)
BAHLSEN KG, 30655 HANNOVER, DE
Original Assignee
H BAHLSENS KEKSFABRIK KG
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 H BAHLSENS KEKSFABRIK KG filed Critical H BAHLSENS KEKSFABRIK KG
Priority to DE19863630131 priority Critical patent/DE3630131A1/de
Publication of DE3630131A1 publication Critical patent/DE3630131A1/de
Application granted granted Critical
Publication of DE3630131C2 publication Critical patent/DE3630131C2/de
Granted legal-status Critical Current

Links

Classifications

    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • 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
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Meat, Egg Or Seafood Products (AREA)
DE19863630131 1986-09-04 1986-09-04 Haltbare, sensorisch akzeptable fleischzubereitung fuer den menschlichen verzehr ohne chemische konservierungsmittel und verfahren zu deren herstellung Granted DE3630131A1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19863630131 DE3630131A1 (de) 1986-09-04 1986-09-04 Haltbare, sensorisch akzeptable fleischzubereitung fuer den menschlichen verzehr ohne chemische konservierungsmittel und verfahren zu deren herstellung

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19863630131 DE3630131A1 (de) 1986-09-04 1986-09-04 Haltbare, sensorisch akzeptable fleischzubereitung fuer den menschlichen verzehr ohne chemische konservierungsmittel und verfahren zu deren herstellung

Publications (2)

Publication Number Publication Date
DE3630131A1 true DE3630131A1 (de) 1988-03-10
DE3630131C2 DE3630131C2 (enExample) 1990-08-30

Family

ID=6308918

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19863630131 Granted DE3630131A1 (de) 1986-09-04 1986-09-04 Haltbare, sensorisch akzeptable fleischzubereitung fuer den menschlichen verzehr ohne chemische konservierungsmittel und verfahren zu deren herstellung

Country Status (1)

Country Link
DE (1) DE3630131A1 (enExample)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0510422A1 (en) * 1991-04-17 1992-10-28 Maruha Corporation Process for producing a food product wherein pieces of meat are treated with an emulsion comprising dehydrated vegetable matter
EP0654223A1 (en) * 1993-11-23 1995-05-24 Unilever Plc A snack product and method for preparing same
WO2009146477A1 (en) * 2008-06-02 2009-12-10 Buga R Beef jerky sticks or bar or salami with a long shelftime without refrigeration

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3634104A (en) * 1968-09-10 1972-01-11 Gen Foods Corp Microbial stabilization of combined foods and liquids
US3745027A (en) * 1970-11-27 1973-07-10 Gen Foods Corp Immersion cooking in a stabilizing solution comprising polyhydric alcohol

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3634104A (en) * 1968-09-10 1972-01-11 Gen Foods Corp Microbial stabilization of combined foods and liquids
US3745027A (en) * 1970-11-27 1973-07-10 Gen Foods Corp Immersion cooking in a stabilizing solution comprising polyhydric alcohol

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0510422A1 (en) * 1991-04-17 1992-10-28 Maruha Corporation Process for producing a food product wherein pieces of meat are treated with an emulsion comprising dehydrated vegetable matter
US5225231A (en) * 1991-04-17 1993-07-06 Taiyo Fishery Co., Ltd. Process for producing flake style food
EP0654223A1 (en) * 1993-11-23 1995-05-24 Unilever Plc A snack product and method for preparing same
WO2009146477A1 (en) * 2008-06-02 2009-12-10 Buga R Beef jerky sticks or bar or salami with a long shelftime without refrigeration

Also Published As

Publication number Publication date
DE3630131C2 (enExample) 1990-08-30

Similar Documents

Publication Publication Date Title
DE2337291C2 (de) Halbfeuchtes Futtermittel und Verfahren zu dessen Herstellung
DE69902104T2 (de) Konfekt basierend auf hydrokolloid
DE3883447T2 (de) Eine faserförmige Struktur besitzendes Gluten, seine Herstellung und dabei erhaltene fleischähnliche Produkte.
DE3882344T2 (de) Nahrungsmittel.
DE2437721A1 (de) Futtermittel und verfahren zu dessen herstellung
DE1442037A1 (de) Verfahren zum Herstellen von Backwaren
EP0009219B1 (de) Trockene chipsartige Nahrungs- oder Genussmittelscheiben und Verfahren zu ihrer Herstellung
DE3922282C2 (de) Ethanolzubereitungen für die Nahrungskonservierung
DE2305494C3 (de) Verfahren zur enzymatischen Herstellung von Stärkehydrolysenprodukten
DE2217950C3 (de) Nahrungsmittel auf der Basis von Milch und Verfahren zu ihrer Herstellung SA. Laiteries E. Bridel, Retiers (Frankreich)
DE202006021164U1 (de) Basismaterial für die Herstellung insbesondere von Lebens- und Futtermitteln
DE19536338A1 (de) Verfahren zur Konfektionierung von Lebensmitteln
CH631326A5 (en) Low-calorie almond and hazelnut composition
DE3630131C2 (enExample)
EP3216354A1 (de) Eiklar-ersatzprodukt
DE69918239T2 (de) Verfahren zur Brotherstellung unter Zugabe von einer gliadinreichen Fraktion, ohne Zugabe von Hefenahrung und Emulgatoren
DE60113373T2 (de) Verfahren zur Herstellung eines salzigen Snack-Produktes
EP3348150A1 (de) Kalorienarme lebensmitteilzusammensetzung enthaltend alginat sowie verfahren zu seiner herstellung
DE69617933T2 (de) Pflanzenöl, geeignet zur herstellung von backwaren
DE60020332T2 (de) Verfahren zur Herstellung eines gefülltes Snack-Produktes
DE69426805T2 (de) Knabberartikel sowie Verfahren zu seiner Herstellung
DE2839466C2 (de) Verfahren zur Herstellung schaumfähiger, als Eiklarersatz geeigneter Produkte
DE69916559T2 (de) Verfahren zur kontinuierlichen Herstellung eines Kekses mit Designmuster
DE2152472A1 (de) Verfahren zur Herstellung eines hohlraumzellenfoermigen Lebensmittelerzeugnisses aus Protein
DE2051704C3 (de) Rekonstituierbare, Emulgator enthaltende Trockeneiprodukte und Verfahren zu ihrer Herstellung

Legal Events

Date Code Title Description
OP8 Request for examination as to paragraph 44 patent law
D2 Grant after examination
8364 No opposition during term of opposition
8327 Change in the person/name/address of the patent owner

Owner name: BAHLSEN KG, 30655 HANNOVER, DE

8339 Ceased/non-payment of the annual fee