DK175652B1 - Process for ripening and drying raw sausages, salami and similar products - Google Patents
Process for ripening and drying raw sausages, salami and similar products Download PDFInfo
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- DK175652B1 DK175652B1 DK199400898A DK89894A DK175652B1 DK 175652 B1 DK175652 B1 DK 175652B1 DK 199400898 A DK199400898 A DK 199400898A DK 89894 A DK89894 A DK 89894A DK 175652 B1 DK175652 B1 DK 175652B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Health & Medical Sciences (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Description
DK 175652 B1 iDK 175652 B1 i
Opfindelsen angår en fremgangsmåde til modning af rå pølser, spegepølser eller lignende produkter, hvorved disse produkter modnes uden luftblærer i en lukket form eller tarm.The invention relates to a method for ripening raw sausages, salami or similar products, whereby these products mature without air bubbles in a closed form or intestine.
Det er kendt, at ti 1 en fejlfri modning og tørring af en holdbar vare (rå pølse og lignende varer) 5 skal modningsbetingelseme være tilpasset til det til enhver tid værende stadium i modnings- og tørringsprocessen. I patentskriftet DE 34 41 683 gengives den nuværende kendte procesteknik på følgende måde:It is known that for a flawless ripening and drying of a durable product (raw sausage and similar products) 5, the ripening conditions must be adapted to the current stage of the ripening and drying process. In the patent DE 34 41 683 the presently known process technique is reproduced as follows:
Til modningen og tørringen af levnedsmidler, især af rå pølse, skinke og lignende varer i den 10 kødforarbejdende industri anvender man klimatiserede anlæg, som har det formål at sænke luftfugtigheden og lufttemperaturen i behandlingsrummet i løbet af tiden, for at den vare, som skal behandles, underkastes en efterhånden fremadskridende tørring og i løbet af tiden langsomt afgiver sin fugtighed.For the maturation and drying of foodstuffs, especially raw sausage, ham and similar products in the 10 meat processing industry, air-conditioned plants are used which aim to reduce the humidity and air temperature in the treatment room over time in order for the product to be processed , undergoes a progressive drying and slowly releases its moisture over time.
15 Til dette formål ledes der luft, eventuelt konditioneret luft, eller røg gennem behandlingsrummet, hvorved det respektive gasformede medium vil optage den af den behandlede vare afgivne fugtighed og transportere den væk. Behandlingsparametrene vil i denne forbindelse på den ene side afhænge af det respektive produkt og på den anden side af den tilsvarende fremstillingsfase.For this purpose, air, possibly conditioned air, or smoke is passed through the treatment room, whereby the respective gaseous medium will absorb the moisture released by the treated product and transport it away. In this connection, the processing parameters will depend, on the one hand, on the respective product and on the other hand on the corresponding manufacturing phase.
I praksis gås der således frem, at den rå pølse, som er fyldt frisk i tarmene, fx. først opvarmes i 20 klimakamre til temperaturer i størrelsesordenen 15°C - 25°C, hvorved man lader modnings- og tørringsprocessen, i det mindste i de nordeuropæiske lande, begynde ved en temperatur i størrelsesordenen 22°C - 25°C. Derefter sænkes temperaturen i behandlingsrummet under hensyntagen til en på forhånd fastlagt tidsplan.In practice, it is thus stated that the raw sausage, which is filled freshly in the intestines, e.g. first heated in 20 climate chambers to temperatures of the order of 15 ° C - 25 ° C, thereby allowing the ripening and drying process, at least in the northern European countries, to begin at a temperature of the order of 22 ° C - 25 ° C. Thereafter, the temperature in the treatment room is lowered, taking into account a predetermined schedule.
25 I afhængighed af de til enhver tid værende ydre betingelser og temperaturer finder der samtidigt med modnings- og tørringsforløbet en fermenteringsproces sted, som bevirker en sænkning af pH-værdien i den vare, som skal behandles. Derved ændres igen protein-vand-bindingen i den respektive behandlingsvare. Styringen af tørringsprocessen sker på den måde, at man henholdsvis nedsætter luftfugtigheden i behandlingsrummet eller leder luft gennem behandlingsrummet, 30 der har en mindre relativ luftfugtighed. Den gennem behandlingsrummet cirkulerende luft kan25 Depending on the external conditions and temperatures that exist at any given time, a fermentation process takes place simultaneously with the maturation and drying process which causes a decrease in the pH of the product to be treated. Thereby, the protein-water bond in the respective treatment product is again changed. The drying process is controlled by reducing the humidity in the treatment room, respectively, or passing air through the treatment room, which has a less relative humidity. The air circulating through the treatment room can
I DK 175652 B1 II DK 175652 B1 I
I 2 II 2 I
I på denne måde optage den fugtighed, som er afgivet af den rå pølse eller generelt af behand- IIn this way, you absorb the moisture delivered by the raw sausage or generally by the treat
I lingsvaren.In the mare.
I Det er i overensstemmelse med almindelig praksis, at temperaturen i behandlingsrummet kun IIt is in accordance with common practice that the temperature of the treatment room is only I
I 5 sænkes efterhånden, eftersom syrningen af behandlingsvaren forsinkes på denne måde, idet det II 5 is gradually lowered as the acidification of the treatment product is delayed in this way, since
I tilstræbes at opnå en egnet protein-vand-binding i behandlingsvaren. Med en sådan behandling IYou seek to obtain a suitable protein-water bond in the treatment product. With such treatment
I skal det opnås, at der - som følge af nedsættelsen af fugten i behandlingsvaren eller dens indtør- IIt must be achieved that - as a result of the reduction of moisture in the treatment product or its dryness -
I ring - udtrækkes den fugt, som er nødvendig for de i behandlingsvaren virksomme bakterier, så- IIn the ring - the moisture needed for the bacteria active in the treatment product is extracted so that -
I ledes at behandlingsvaren bliver mikrobiologisk tiltagende mere stabil. Behandlingsvarens pH- IYou are led to make the treatment product more microbiologically more stable. The pH of the treatment product
10 værdi vil i begyndelsen ligge på værdier på ca. pH = 5,7 - 6,0 og i løbet af tiden falde til pH- I10 value will initially be at values of approx. pH = 5.7 - 6.0 and over time drop to pH-I
I værdier på 4,8 - 5,0. Erfaringen har vist, at en særdeles gunstig pH-værdi ligger på ca. 5,3, for IIn values of 4.8 - 5.0. Experience has shown that a particularly favorable pH value is approx. 5.3, for I
I ved denne værdi foreligger den svageste protein-vand-binding. IAt this value, the weakest protein-water bond is present. IN
I På grund af de allerede omtalte højere pH-værdier ved processens begyndelse er protein-vand- IDue to the already mentioned higher pH values at the beginning of the process, protein-water is I
I 15 bindingen også temmelig høj ved behandlingens begyndelse, således at der også kun må foregå IIn the bonding also quite high at the beginning of the treatment, so that only one can also take place
I en skånsom tørring i denne begyndelsesfase. Hvis dette nemlig ikke overholdes, kan dette føre IIn a gentle drying in this initial phase. If this is not observed, this can lead to you
til uønskede indeslutninger i behandlingsvarens yderste område, hvilke igen hindrer en yderlige- Ito unwanted inclusions in the outermost region of the treatment product, which in turn prevents an additional I
I re tørring og fugtighedsbortledning fra behandlingsvarens indre. Derved hæmmes hele mod- IIn re drying and moisture removal from the interior of the treatment product. This inhibits the entire counter-I
I ningsprocessen naturligvis. IOf course in the process of breeding. IN
I 20 II 20 I
I Hvis der i løbet af tørrings- og modningsprocessen er opnået pH-værdier på ca. 5,3, er det mu- II If during the drying and maturation process pH values of approx. 5.3, it is mu- I
ligt at udføre tørringen i stærkere grad, for protein-vand-bindingen er - som allerede omtalt — Iis more likely to carry out the drying to a greater extent, for the protein-water bond is - as already mentioned - I
I meget lille ved disse værdier. I denne forbindelse er det ganske vist også absolut nødvendigt IYou know very little about these values. In this connection, it is also absolutely necessary
I med forsigtighed samt en yderligere iagttagelse af pH-værdieme. Ved yderligere faldende pH- IWith caution as well as a further observation of the pH values. At further decreasing pH-I
I 25 værdier og tiltagende syrning af behandlingsvaren skal tørringen nemlig igen udføres meget IIn 25 values and increasing acidification of the treatment product, the drying must again be very much carried out
I skånsomt, da protein-vand-bindingen igen stiger ved lave pH-værdier. IIn gentle, as the protein-water bond increases again at low pH values. IN
I Tørringen af sådanne rå pølser eller lignende behandlingsvarer vil naturligvis kræve forskelligt IThe drying of such raw sausages or similar treatment products will, of course, require different I
I lange tidsrum, hvilket vil afhænge af både kaliberen og af den tilstræbte indtørring. Med hensyn IFor a long period of time, which will depend on both the caliber and the desired drying. With regard to
I 30 til størrelsesordenen ligger dette tidsrum mellem ca. syv dage og flere uger. Den ovenstående 3 DK 175652 B1 nævnte sænkning af pH-værdien samt den samtidigt dermed foregående reduktion af protein-vand-bindingen finder sædvanligvis sted i de første dage af behandlingen. Først efter ca. to eller tre dage opnås den mindste protein-vand-binding ved den nævnte pH-værdi på 5,3.At 30 to the order of magnitude, this time interval is between ca. seven days and several weeks. The above-mentioned lowering of the pH value as well as the reduction of the protein-water bond mentioned above, usually takes place during the first days of the treatment. Only after approx. for two or three days, the minimum protein-water bond is obtained at said pH of 5.3.
5 Det er i overensstemmelse med almindelig praksis at drive anlægget til behandling af sådanne levnedsmidler med konstant luftgennemstrømning, hvorved luftgennemstrømningsmængden beregnes i henhold til behandlingsvarens maksimale vandafgivelse. Den maksimale vandafgivelse er erfaringsmæssigt ved almindelige produktioner på stadiet for den svageste protein-vand-binding omtrent 3 vægt-% inden for et tidsrum på 24 timer. Denne værdi for den maksimale 10 vandafgivelse er naturligvis afhængig af behandlingsvarens kaliber, typen af den anvendte tarm, fedtandelen i behandlingsvaren samt yderligere påvirkninger. Man skal desuden lægge mærke til, at tørringens og modningens tidsmæssige forløb er forskelligt fra portion til portion, for ved det anvendte råmateriale, den begyndelsesmæssige pH-værdi, den bakterielle kontamination og andre påvirkninger optræder der i praksis ganske betydelige forskelle. Man har desuagtet righol-15 dig erfaring i, hvordan et typisk tørringsforløb omtrent vil forløbe med hensyn til vandafgivelsen.5 It is in accordance with common practice to operate the plant for the processing of such foodstuffs with constant air flow, whereby the amount of air flow is calculated according to the maximum water output of the treatment product. Experience shows that the maximum water release is about 3% by weight in ordinary productions at the stage of the weakest protein-water bond within a 24 hour period. This value for the maximum 10 water release is, of course, dependent on the caliber of the treatment product, the type of bowel used, the fat content of the treatment product as well as additional influences. In addition, it should be noted that the temporal course of the drying and maturation is different from batch to batch, because in practice the raw material, the initial pH, the bacterial contamination and other influences, in practice, there are quite significant differences. Rich experience has been provided in how a typical drying process will proceed approximately with regard to water delivery.
Et typisk tørringsforløb i de første syv dage kan omtrent foregå ifølge den nedenstående tabel.A typical drying process for the first seven days can be approximately according to the table below.
20 1. dag 0,0 vægt-% 2. dag 0,5 vægt-% 3. dag 2,9 vægt-% 4. dag 2,5 vægt-% 5. dag 2,1 vægt-% 25 6. dag 1,7 vægt-% 7. dag 1,2 vægt-%20 1st day 0.0 wt% 2nd day 0.5 wt% 3rd day 2.9 wt% 4th day 2.5 wt% 5th day 2.1 wt% 25 6th day 1.7 wt% 7 day 1.2 wt%
Til et sådant tørringsforløb skulle den maksimale luftgennemstrømning være dimensioneret således, at den er tilstrækkelig til ca. 3 vægt-% tab, for behandlingsvaren vil i løbet af den tredje 30 dag afgive omtrent denne vandmængde. Det kan også udledes af den ovenstående tabel, at derFor such a drying process, the maximum air flow should be dimensioned to be sufficient for approx. 3 wt% loss, for the treatment product will deliver approximately this amount of water during the third 30 days. It can also be deduced from the above table that there
DK 175652 B1 IDK 175652 B1 I
praktisk taget ikke finder nogen vandafgivelse sted den første dag, det synes derfor at være klart, Hpractically no water release occurs on the first day, so it seems clear, H
at på dette tidspunkt er det nok med en luftgennemstrømning, som er tilstrækkelig til transporten Hthat at this point an air flow sufficient for transport H is sufficient
af små varmemængder for i det væsentlige kun at udligne varmetabene gennem kammer- og Hof small amounts of heat to substantially offset the heat losses only through chamber and H
maskin vægge. I de behandlingsfaser, hvor der kun sker en lille indtørring af behandlingsvaren, Imachine walls. In the treatment phases where only a slight drying of the treatment product occurs,
5 er den til den maksimale indtørring af varen nødvendige luftgennemstrømning ikke blot absolut H5, the air flow required for maximum drying of the product is not simply absolute H
unødvendig, men endog skadelig for en skånsom tørring. En for høj luftgennemstrømning på Hunnecessary, but even detrimental to gentle drying. Too high air flow on H
dette behandlingsstadium fremmer nemlig dannelsen af tørrefejl på uønsket måde. For at undgå Hnamely, this treatment stage promotes the formation of drying defects in an undesirable way. To avoid H
disse tørrefejl skal man imidlertid holde luftfugtigheden på meget høje værdier og derudover re- Hhowever, these drying errors must keep the humidity at very high values and in addition re- H
gulere disse nøjagtigt. Hyellower these exactly. H
- I- I
Erfaringen har imidlertid vist, at en høj luftfugtighed begunstiger væksten af uønskede kulturer HHowever, experience has shown that high humidity favors the growth of undesirable cultures H
af mikroorganismer. Som følge herafopstår der på behandlingsvarens overflade skimmel-, slim- Hof microorganisms. As a result, mold, mucus H appears on the surface of the treatment product
og gærdannelser, som på den ene side producerer toxiske stoffer og på den anden side også er Hand yeast formation which on the one hand produces toxic substances and on the other is also H
skadelige for aromaen. Hharmful to the aroma. H
Fra DE-A-35 32 283 er det kendt at omslutte det spiselige produkt med vandabsorberende stof-From DE-A-35 32 283, it is known to enclose the edible product with water-absorbing substance.
fer, hvorved det spiselige produkt mister vægt. Fælles for disse stoffer er, at de ikke er spiselige, Hferments, whereby the edible product loses weight. Common to these substances is that they are not edible, H
og at de ikke udgør en del af pølsefyldet. Til forøgelse af holdbarheden er det nødvendigt med Hand that they do not form part of the sausage filling. To increase durability, H is required
vand^emelse af det i de ikke spiselige stoffer bundne vand ved hjælp af bevæget, tør luft. Hwater of the water bound in the inedible substances by means of stirred, dry air. H
Fra DE-A-31 07 376 er det kendt at tilsætte frysetørret kød til pølsefyld. Frysetørret kød, somFrom DE-A-31 07 376 it is known to add freeze-dried meat to sausage filling. Freeze-dried meat, which
udvindes fra varmt kød, egner sig imidlertid ikke til fremstilling af råvarer i et vandugennem- Hextracted from hot meat, however, is not suitable for the production of raw materials in a water-through- H
trængeligt svøb, da rehydratiseringen forløber for hurtigt, og fugtigheden i det ubehandlede kødcongestive wrapping as rehydration proceeds too quickly and the moisture in the raw meat
opsuges for hurtigt. Méd dette vil de nødvendige aktiviteter - som f.eks. sænkning af pH- Habsorbed too quickly. With this, the necessary activities - such as. lowering pH-H
25 værdien for de tilsatte fermenter - indskrænkes og i ekstremtilfælde forhindres.25 the value of the added ferments - is reduced and in extreme cases prevented.
Som følge af tilsætningen af vandoptagende levnedsmidler er råpølsefyldets vandaktivitetsværdi HAs a result of the addition of water-absorbing food, the water activity value of the raw sausage is H
allerede som helhed så lav, at de biokemiske aktiviteter for de tilsatte bakterier under normale Halready as a whole so low that the biochemical activities of the added bacteria below normal H
omstændigheder ikke vil være mulig med henblik på at opnå den tilsigtede pH-værdi. Kun ved, Hcircumstances will not be possible in order to achieve the intended pH value. Only by, H
30 at det i kødet bundne vand langsomt optages af de stoffer, som er tilsat pølsefyldet, har tilsæt- H30, that the water bound in the meat is slowly absorbed by the substances added to the sausage filling, having added H
DK 175652 B1 5 ningen af bakterier virkning på starterkultureme. Det er derfor ubetinget nødvendigt, at det frysetørrede kød udvindes af’’koldt materiale”, da rehydratiseringen med et således udvundet materiale sker langsomt.The effect of bacteria on the starter cultures. Therefore, it is imperative that the freeze-dried meat is extracted from 'cold material' as the rehydration with a material thus extracted is slow.
5 Der er opfindelsens opgave at angive en fremgangsmåde, hvormed modningens og tørringens fremstillingstrin kan udføres uden kvalitetstab på enkel og sikker måde, fremstillingstrinene derudover minimeres, og økonomien øges ved omkostningsbesparelse.It is the object of the invention to provide a method by which the manufacturing steps of the ripening and drying can be carried out without loss of quality in a simple and safe manner, the manufacturing steps are additionally minimized and the economy is increased by cost savings.
Det er klart, at det med de hidtil almindelige modnings- og tørringsfremgangsmåder ved en så-10 dan sensibel proces ikke kunne forhindres, at der igen og igen indtrådte produktionsfejl, som bl.a. forårsagede betydelige økonomiske tab.It is clear that, with the hitherto common maturation and drying processes, such a sensitive process could not prevent the occurrence of production errors, which, inter alia, caused significant financial losses.
Fremgangsmåden ifølge opfindelsen foreslår følgende fremstillingsproces: 15 Råmaterialet fremstilles som sædvanligt, hvorved der tilsættes fugtighedsoptagende stoffer, som for eksempel frysetørret kød, mælkeprotein eller mel. Samtidigt tilsættes der hurtigt symende starterkulturer og/eller glucono-delta-lacton. Råmaterialet (pølsemasse, grove kødstykker) fyldes i forme eller tarme af vandtæt materiale. Formen eller tarmen samt indhold udsættes umiddelbart efter fyldningen for et undertryk til udluftning af råmaterialet og lukkes derefter fast. Råma-20 terialet skal derved presses sammen.The process of the invention proposes the following manufacturing process: The raw material is prepared as usual, adding moisture-absorbing substances such as freeze-dried meat, milk protein or flour. At the same time, rapidly sieving starter cultures and / or glucono-delta-lactone are added. The raw material (sausage pulp, coarse cuts of meat) is filled in molds or casings of waterproof material. Immediately after filling, the mold or intestine and contents are subjected to a vacuum to vent the raw material and then closed. The raw material must thereby be compressed.
Den ønskede aw-værdi (vandaktivitetsværdi) indstilles ved mængden af de tilsatte fugtigheds-* bindende stoffer. Ved tilsætning af hurtigt symende starterkulturer og/eller glucono-delta-lacton opnås den nødvendige, hurtige og konstante pH-værdi-sænkning og dermed en gel-dannelse.The desired aw value (water activity value) is set by the amount of added moisture * binding substances. By the addition of rapidly sieving starter cultures and / or glucono-delta-lactone, the necessary, rapid and constant pH-value reduction and thus a gel formation is obtained.
25 Fyldmassen indgår en varig forbindelse.25 The filler enters a lasting compound.
Den rå pølsemasse skal - afpasset efter råmaterialesammensætningen - tempereres efter fyld- ningen af formene eller tarmene, for at modningsprocessen kan starte og forløbe på den ønskede måde. Følgende modningsfremgangsmåde er tænkelig: -V.The raw sausage mass - adapted to the raw material composition - must be tempered after filling the molds or casings in order for the ripening process to start and proceed in the desired manner. The following maturation process is conceivable: -V.
3030
DK 175652 B1 IDK 175652 B1 I
* temperering i 24 timer ved ca. 24° - 26°C, I* tempering for 24 hours at approx. 24 ° - 26 ° C
* temperering i 12 timer ved ca. 22° - 24°C og derefter I* tempering for 12 hours at approx. 22 ° - 24 ° C and then I
* temperering i 48 timer ved ca. 18°C. I* tempering for 48 hours at approx. 18 ° C. IN
5 Derefter er råmaterialet modnet så meget, at det kan sælges som færdigprodukt. . I5 Then the raw material has matured so much that it can be sold as a finished product. . IN
Som forme kan der bl.a. anvendes dybtrukne folier, således at der på lignende måde som be- HLike molds, deep-drawn foil is used so that in a similar manner as be- H
skrevet i DE 39 11 463 C 2 for kogepølseartikler kan fremstilles SB-pakninger efter afslutnin- Iwritten in DE 39 11 463 C 2 for cooking sausage articles can be prepared SB gaskets after completion I
gen af modningen. I modsætning til den ovennævnte fremgangsmåde koagulerer råmaterialets Igene of maturation. In contrast to the above method, the raw material I coagulates
10 æggehvide ikke betinget af varmebehandlingen, men gel-dannelsen finder sted og dermed ind- I10 egg whites are not conditioned by the heat treatment, but the gel formation takes place and hence
kapslingén af råmaterialet ved en pH-værdi-sænkning til ca. pH 5,0. Ithe enclosure of the feedstock at a pH value lowering to approx. pH 5.0. IN
Færdigproduktet er sammenligneligt med et produkt, som er fremstillet efter traditionel metode HThe finished product is comparable to a product made by traditional method H
(klimakammer). H(Growth chamber). H
Den foreliggende fremgangsmåde adskiller sig fra alle kendte modningsmetoder ved, at det til HThe present method differs from all known maturation methods in that it yields to H
modningen ikke er nødvendigt med vandafgivelse under modningsfasen, da den nødvendigethe ripening is not necessary with water release during the ripening phase as it is needed
vandudtrækning er blevet placeret før den egentlige fremstillingsproces ved tilsætning af fugtig- Iwater extraction has been placed prior to the actual manufacturing process by the addition of moisture
hedsoptagende stoffer, og der derfor kan gives afkald på fremstillingsmellemtrin som: Ican be waived for intermediate stages such as: I
20 I20 I
* fyldning i en tarm * modning og tørring i et klimaanlæg* filling in a gut * maturing and drying in an air conditioner
* eftermodning på et "tørregulv" · H* demand on a "drying floor" · H
* adskillelse af færdigprodukteme H* separation of the finished products H
25 * emballering af færdigprodukteme for at forhindre utilsigtede aftørringer. H25 * packaging of the finished products to prevent accidental wiping. H
Fremgangsmåden ifølge opfindelsen kræver kun et billigt, teknisk udstyr og udmærker sig vedThe method according to the invention requires only a cheap technical equipment and is distinguished by it
en meget høj produktionssikkerhed og -hastighed. Energibehovet er yderst lille. Der er kun brug Ia very high production safety and speed. The energy demand is extremely small. There is use only
for lidt plads, og der opstår tydeligt lavere produktionsomkostninger end ved de traditionelle Itoo little space, and production costs are clearly lower than traditional I
30 fremgangsmåder. H30 methods. H
Claims (1)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4326688A DE4326688C1 (en) | 1993-08-04 | 1993-08-04 | Process for ripening and drying raw sausages, long-keeping sausages and similar products in a water-impermeable mould or casing to be vacuumised |
| DE4326688 | 1993-08-04 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DK89894A DK89894A (en) | 1995-02-05 |
| DK175652B1 true DK175652B1 (en) | 2005-01-03 |
Family
ID=6494767
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK199400898A DK175652B1 (en) | 1993-08-04 | 1994-08-02 | Process for ripening and drying raw sausages, salami and similar products |
Country Status (3)
| Country | Link |
|---|---|
| DE (1) | DE4326688C1 (en) |
| DK (1) | DK175652B1 (en) |
| NL (1) | NL193716C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19526818C2 (en) * | 1995-07-12 | 1997-04-24 | Fritz Kortschack | Process and device for the production, shaping and packaging of cooked sausage, cooked sausage, raw sausage, meat dumplings and similar products |
| DE19807794C2 (en) * | 1998-02-19 | 2000-02-10 | Fritz Kortschack | Processes for the production and shaping of foods, such as meat and sausage products |
| DE102004052251A1 (en) * | 2004-08-20 | 2006-03-02 | Fritz Kortschack | Process for optimized ripening and drying of spreadable raw sausages or long-term matured sausage products |
| ITMI20041991A1 (en) * | 2004-10-20 | 2005-01-20 | Holding Immobiliare Bresciana Srl | PROCESS OF PROCESSING A Bagged |
| DE102007048125B4 (en) * | 2007-10-05 | 2016-09-29 | Böklunder Plumrose GmbH & Co. KG | Process for producing raw sausage in shaped sausage slices |
| DE102008004242A1 (en) * | 2007-12-13 | 2009-06-18 | DIL Deutsches Institut für Lebensmitteltechnik e.V. | Process for the automatable production of raw sausage |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE445705B (en) * | 1978-10-03 | 1986-07-14 | Victor Marcus Lewis | PROCEDURE FOR PREPARING A DEHYDRATIZED MEAT PRODUCT WITH A MOISTURE CONTENT BETWEEN 15 AND 45% |
| DE3107576A1 (en) * | 1981-02-27 | 1982-09-23 | Dederer GmbH, 8000 München | Freeze-dried meat |
| US4492712A (en) * | 1983-10-17 | 1985-01-08 | Corning Glass Works | Use of hydrolyzed whey products in fermented sausages |
| DE3500914A1 (en) * | 1985-01-12 | 1986-07-17 | Karl Müller & Co, 7000 Stuttgart | Process for producing meat products and sausage products |
| DE3532283A1 (en) * | 1985-09-11 | 1987-03-19 | Wolfgang Greiner | Process for preserving water-containing foods, in particular meat products and sausage products |
| JPH01132343A (en) * | 1987-11-16 | 1989-05-24 | Daiichi Kasei:Kk | Food additive consisting of starch hydrolyzed saccharide |
| AT395931B (en) * | 1990-11-23 | 1993-04-26 | Schindecker Karl | METHOD FOR PRODUCING A MEAT PRODUCT |
| FR2691614B1 (en) * | 1992-05-26 | 1994-08-19 | Roquette Freres | Improved process for making dry sausages. |
-
1993
- 1993-08-04 DE DE4326688A patent/DE4326688C1/en not_active Expired - Fee Related
-
1994
- 1994-08-02 DK DK199400898A patent/DK175652B1/en not_active IP Right Cessation
- 1994-08-04 NL NL9401274A patent/NL193716C/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DE4326688C1 (en) | 1994-09-08 |
| NL9401274A (en) | 1995-03-01 |
| DK89894A (en) | 1995-02-05 |
| NL193716B (en) | 2000-04-03 |
| NL193716C (en) | 2000-08-04 |
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