ES2057920T3 - Procedimiento para fabricar salchichon de pequeño calibre, y salchichones fabricados segun el procedimiento. - Google Patents

Procedimiento para fabricar salchichon de pequeño calibre, y salchichones fabricados segun el procedimiento.

Info

Publication number
ES2057920T3
ES2057920T3 ES91918984T ES91918984T ES2057920T3 ES 2057920 T3 ES2057920 T3 ES 2057920T3 ES 91918984 T ES91918984 T ES 91918984T ES 91918984 T ES91918984 T ES 91918984T ES 2057920 T3 ES2057920 T3 ES 2057920T3
Authority
ES
Spain
Prior art keywords
procedure
sausage
sausages
made according
pieces
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 - Lifetime
Application number
ES91918984T
Other languages
English (en)
Inventor
Fritz Niedermann
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.)
Churwalden Fleischtrocknerei
Original Assignee
Churwalden Fleischtrocknerei
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 Churwalden Fleischtrocknerei filed Critical Churwalden Fleischtrocknerei
Application granted granted Critical
Publication of ES2057920T3 publication Critical patent/ES2057920T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • 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

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)

Abstract

PARA LA PRODUCCION DE LA MASA COCIDA SE TRITURA CARNE MAGRA BAJO LA ADICCION DE SAL Y SALMUERA Y UN RELLENO Y DESPUES DE MEZCLA CON PARTES GRANULADAS DE CARNE Y TOCINO. AL CONTRARIO DE LA FABRICACION HABITUAL DE SALCHICHONES CRUDOS AHUMADOS, TIENE LUGAR UNA TRITURACION MUY FINA DE LA CARNE MAGRA. LA MASA COCIDA SE RELLENA ENTONCES EN LA TRIPA FORMANDOSE SALCHICHONES DE APROXIMADAMENTE UN METRO DE LONGITUD. DESPUES DEL AHUMADO TIENE LUGAR UN CALENTAMIENTO PARA COAGULAR LA MASA DEL SALCHICHON. LOS SALCHICHONES SE PELAN ENTONCES Y SE ENGANCHAN EN RASTRILLOS Y SE SECAN HASTA UNA PERDIDA DE PESO DE APROXIMADAMENTE EL 50%. EL SALCHICHON AHUMADO ASI PRODUCIDO SE CORTA ENTONCES Y LOS TROZOS SE EMBALAN PREFERENTEMENTE DE FORMA INDIVIDUAL EN UNA BOLSA TRANSPARENTE. LAS BOLSAS TRANSPARENTES ESTAN UNIDAS ENTRE SI MEDIANTE UNA PERFORACION.
ES91918984T 1990-11-14 1991-11-13 Procedimiento para fabricar salchichon de pequeño calibre, y salchichones fabricados segun el procedimiento. Expired - Lifetime ES2057920T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH3603/90A CH679728A5 (es) 1990-11-14 1990-11-14

Publications (1)

Publication Number Publication Date
ES2057920T3 true ES2057920T3 (es) 1994-10-16

Family

ID=4259550

Family Applications (1)

Application Number Title Priority Date Filing Date
ES91918984T Expired - Lifetime ES2057920T3 (es) 1990-11-14 1991-11-13 Procedimiento para fabricar salchichon de pequeño calibre, y salchichones fabricados segun el procedimiento.

Country Status (8)

Country Link
EP (1) EP0510145B1 (es)
AT (1) ATE107479T1 (es)
AU (1) AU8768091A (es)
CH (1) CH679728A5 (es)
DE (1) DE59102021D1 (es)
DK (1) DK0510145T3 (es)
ES (1) ES2057920T3 (es)
WO (1) WO1992008374A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004066741A1 (en) * 2003-01-28 2004-08-12 J.M. Schneider Inc. Shelf stable, dehydrated, heat-treated meat protein product and method of preparing same

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1802612A1 (de) * 1968-10-11 1970-05-27 Konrad Brill Kg Dauerwurst
DE8505466U1 (de) * 1985-02-26 1985-07-11 Erhard Kühn GmbH, 6800 Mannheim Wurst- und/oder Sülzeprodukt
FR2584577A1 (fr) * 1985-07-11 1987-01-16 Humilly Frederic D Micro-saucisson

Also Published As

Publication number Publication date
ATE107479T1 (de) 1994-07-15
AU8768091A (en) 1992-06-11
DE59102021D1 (de) 1994-07-28
EP0510145A1 (de) 1992-10-28
CH679728A5 (es) 1992-04-15
WO1992008374A1 (de) 1992-05-29
EP0510145B1 (de) 1994-06-22
DK0510145T3 (da) 1994-10-10

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