DK1855551T3 - Fremgangsmåde til fremstilling af pölseprodukter - Google Patents

Fremgangsmåde til fremstilling af pölseprodukter

Info

Publication number
DK1855551T3
DK1855551T3 DK06705990T DK06705990T DK1855551T3 DK 1855551 T3 DK1855551 T3 DK 1855551T3 DK 06705990 T DK06705990 T DK 06705990T DK 06705990 T DK06705990 T DK 06705990T DK 1855551 T3 DK1855551 T3 DK 1855551T3
Authority
DK
Denmark
Prior art keywords
sausages
muscle meat
sausage
preparation
boiled
Prior art date
Application number
DK06705990T
Other languages
English (en)
Inventor
Peter Eisner
Klaus Mueller
Christian Zacherl
Josef Pointner
Original Assignee
Fraunhofer Ges Forschung
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
Priority claimed from DE102005010836A external-priority patent/DE102005010836A1/de
Priority claimed from DE102005026752A external-priority patent/DE102005026752A1/de
Application filed by Fraunhofer Ges Forschung filed Critical Fraunhofer Ges Forschung
Application granted granted Critical
Publication of DK1855551T3 publication Critical patent/DK1855551T3/da

Links

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
    • 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
    • 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
DK06705990T 2005-03-07 2006-02-18 Fremgangsmåde til fremstilling af pölseprodukter DK1855551T3 (da)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102005010836A DE102005010836A1 (de) 2005-03-07 2005-03-07 Verfahren zur Herstellung einer gekochten Streichleberwurst und nach diesem Verfahren hergestellte gekochte Streichleberwurst
DE102005026752A DE102005026752A1 (de) 2005-06-09 2005-06-09 Verfahren zur Herstellung einer Rohwurst und nach diesem Verfahren hergestellte Rohwurst
PCT/DE2006/000307 WO2006094475A1 (de) 2005-03-07 2006-02-18 Verfahren zur herstellung von wurstwaren

Publications (1)

Publication Number Publication Date
DK1855551T3 true DK1855551T3 (da) 2009-04-20

Family

ID=36517970

Family Applications (1)

Application Number Title Priority Date Filing Date
DK06705990T DK1855551T3 (da) 2005-03-07 2006-02-18 Fremgangsmåde til fremstilling af pölseprodukter

Country Status (15)

Country Link
US (1) US20080286437A1 (da)
EP (2) EP1855551B1 (da)
JP (1) JP4819867B2 (da)
KR (1) KR20070121655A (da)
AT (1) ATE418879T1 (da)
CA (1) CA2599819C (da)
DE (1) DE502006002495D1 (da)
DK (1) DK1855551T3 (da)
EA (1) EA013021B1 (da)
ES (1) ES2318722T3 (da)
IL (1) IL185367A0 (da)
PL (1) PL1855551T3 (da)
PT (1) PT1855551E (da)
SI (1) SI1855551T1 (da)
WO (1) WO2006094475A1 (da)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102007015784A1 (de) * 2007-03-30 2008-10-02 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Verfahren zur Herstellung von Wurstwaren aus Geflügelfleisch sowie nach dem Verfahren hergestellte Wurstwaren
DE102007025847B4 (de) * 2007-06-01 2011-11-24 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Verfahren zur Herstellung von Wurstwaren basierend auf Fischfleisch und Wurstwaren beinhaltend Fischfleisch
DE102008019779A1 (de) 2008-04-18 2009-10-22 Andreas Nuske Wurstwaren
DE102008020493A1 (de) 2008-04-23 2009-11-12 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Verfahren zur Herstellung von Wurstwaren mit zusätzlich gekühlten Eispartikeln
DE202008006938U1 (de) 2008-05-09 2009-09-17 Westfälische Fleischwarenfabrik Stockmeyer GmbH Fettarme oder fettreduzierte Rohwurst, insbesondere Salami
DE202008008195U1 (de) 2008-06-18 2009-03-05 Steigerwald, Volker Brüh- und Kochwurst mit max. 5 % Fett, vorzugsweise unter 3 % und frei von allen gesetzlich auszuzeichnenden allergenen Stoffen
DE102009019415A1 (de) 2009-04-29 2010-11-04 Pöhnl, Helmut, Dr. Lebensmittel mit geringem Fettgehalt
DE102009037055A1 (de) * 2009-08-13 2011-02-24 Hartmut Kielkopf Verfahren zur Herstellung von Wurstwaren ohne die Verwendung von Nitritpökelsalz, unter Zusatz von naturbelassenen pflanzlichen Zubereitungen zur Verbesserung der Auswirkung von Wurst auf die Körpercholesterine und das Immunsystem
ES2617927T3 (es) 2009-10-21 2017-06-20 Andreas Nuske Embutidos
US20120015074A1 (en) * 2010-07-16 2012-01-19 Andrew Draganski Dried meat snack and process of preparation thereof
DE102012106092A1 (de) * 2011-10-10 2013-04-11 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Herstellung von fettreduzierten Fleisch- und Wurstwaren
EP3023011B1 (en) * 2013-06-24 2017-05-31 Mottainai Biomass Research Corporation Natural binder derived from lipophilic pith fibers (ground stem or stalk internal fibers) separated from sunflower stems or stalks for processed foods and processed foods containing the same.
RU2560951C1 (ru) * 2014-06-19 2015-08-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Волгоградский государственный технический университет" (ВолгГТУ) Способ производства колбасы ливерной
RU2663069C1 (ru) * 2017-12-04 2018-08-01 Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" Способ производства купат
DE202017006626U1 (de) 2017-12-24 2018-05-07 Bernhard Viehweg Proteinreiche und cholesterinarme Wurst, insbesondere Rinderwurst
GR20190100086A (el) * 2019-02-12 2020-09-16 Α. & Χ. Υφαντης Α.Β.Ε.Ε. Παριζα καρβελακι και μεθοδος παρασκευης αυτης

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DE2127202A1 (en) * 1971-06-02 1972-12-14 Hohenester, Hermann; 8260 Mühldorf Low-fat sausage-like meat prods - contg milk proteins and lean curd
JPS5719936B2 (da) * 1971-10-22 1982-04-26
DE2152655A1 (de) * 1971-10-22 1973-04-26 Hermann Hohenester Verfahren zur herstellung von fleischspeisen und insbesondere von wurstprodukten ohne zusatz von speck oder fett und emulgatoren
US3748148A (en) * 1972-03-10 1973-07-24 H Jehle Method of producing sausage suitable for dietary purposes
ATE81262T1 (de) * 1988-11-03 1992-10-15 Hohenester Hermann Verfahren zur herstellung von fett- und kalorienarmen fleischspeisen und wurstprodukten unter verwendung von filtrierter milch.
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JPH10117729A (ja) * 1996-10-25 1998-05-12 Ajinomoto Co Inc 低塩、低脂肪食品
US5965187A (en) * 1998-04-07 1999-10-12 C & F Packing Company, Inc. Method of preparing a meat product having denatured protein surface
DE19840744A1 (de) * 1998-09-07 2000-03-09 Zimbo Fleisch Und Wurstwaren G Verfahren zur Herstellung eines Fleischprodukts
DE19840739A1 (de) * 1998-09-08 2000-03-09 Zimbo Fleisch Und Wurstwaren G Fleischprodukt mit einem Gehalt von weniger als 0,5-Gew..-% Fett
DE10106553B4 (de) 2001-02-13 2005-09-22 Josef Pointner Verfahren zur Herstellung einer fettreduzierten Brühwurst und nach diesem Verfahren hergestellte Brühwurst
DE10128288A1 (de) * 2001-06-12 2003-03-06 Hans Koetzner Wurstähnliches Lebensmittel aus Fleisch, Gemüse und Lupineneiweiß
JP2003204772A (ja) * 2002-01-11 2003-07-22 Nippon Meat Packers Inc 低脂肪ソーセージ
JP3738305B2 (ja) * 2002-10-08 2006-01-25 山口県 低脂肪ソーセージとその製造方法

Also Published As

Publication number Publication date
EA200701831A1 (ru) 2008-06-30
EP1855551B1 (de) 2008-12-31
JP2008531062A (ja) 2008-08-14
US20080286437A1 (en) 2008-11-20
ES2318722T3 (es) 2009-05-01
SI1855551T1 (sl) 2009-06-30
PL1855551T3 (pl) 2009-04-30
JP4819867B2 (ja) 2011-11-24
EA013021B1 (ru) 2010-02-26
CA2599819C (en) 2010-10-05
WO2006094475A1 (de) 2006-09-14
EP1952704A2 (de) 2008-08-06
CA2599819A1 (en) 2006-09-14
ATE418879T1 (de) 2009-01-15
DE502006002495D1 (de) 2009-02-12
PT1855551E (pt) 2009-03-20
IL185367A0 (en) 2008-02-09
EP1952704A3 (de) 2008-10-29
EP1855551A1 (de) 2007-11-21
KR20070121655A (ko) 2007-12-27

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