ES2137290T3 - Fabricacion de salchichas con bajo contenido en grasa. - Google Patents

Fabricacion de salchichas con bajo contenido en grasa.

Info

Publication number
ES2137290T3
ES2137290T3 ES94108303T ES94108303T ES2137290T3 ES 2137290 T3 ES2137290 T3 ES 2137290T3 ES 94108303 T ES94108303 T ES 94108303T ES 94108303 T ES94108303 T ES 94108303T ES 2137290 T3 ES2137290 T3 ES 2137290T3
Authority
ES
Spain
Prior art keywords
degrees
fat
fat content
added
meat
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
ES94108303T
Other languages
English (en)
Inventor
Sung Hee Cheong
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8214994&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2137290(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2137290T3 publication Critical patent/ES2137290T3/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)
  • Processing Of Meat And Fish (AREA)

Abstract

SE PRESENTA UN PROCESO PARA MANUFACTURAR SALSAS DE BAJO CONTENIDO EN GRASA, EN EL CUAL SE PREPARA UN PICADILLO DE CARNE QUE CONSTA DE CARNE, GRASA AÑADIDA, HIELO Y SAL DE NITRITO EN TALES PROPORCIONES QUE TENGA UN CONTENIDO DE GRASA ENTRE UN 1 Y UN 20%, EL PROCESO COMPRENDE EL PICADO DE LA CARNE, MIENTRAS SE AÑADE EL HIELO, LA SAL Y FOSFATO, A UNA TEMPERATURA MANTENIDA ENTRE -2 (GRADOS) Y 10 (GRADOS) C MEDIANTE LA ADICION DE NITROGENO LIQUIDO DURANTE ENTRE 2 Y 10 MINUTOS, UN PICADO ADICIONAL, MIENTRAS SE AÑADE LA GRASA, UNA TEMPERATURA MANTENIDA ENTRE 1 (GRADOS) Y 10 (GRADOS) C MEDIANTE LA ADICION DE NITROGENO LIQUIDO DURANTE HASTA 10 MINUTOS, EL PICADO A UNA TEMPERATURA ENTRE 12 (GRADOS) Y 15 (GRADOS) C, EL RELLENADO, Y SU CALENTAMIENTO.
ES94108303T 1993-07-05 1994-05-30 Fabricacion de salchichas con bajo contenido en grasa. Expired - Lifetime ES2137290T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP93810472 1993-07-05

Publications (1)

Publication Number Publication Date
ES2137290T3 true ES2137290T3 (es) 1999-12-16

Family

ID=8214994

Family Applications (1)

Application Number Title Priority Date Filing Date
ES94108303T Expired - Lifetime ES2137290T3 (es) 1993-07-05 1994-05-30 Fabricacion de salchichas con bajo contenido en grasa.

Country Status (21)

Country Link
US (1) US5556662A (es)
EP (1) EP0632963B1 (es)
JP (1) JP2907724B2 (es)
AT (1) ATE183889T1 (es)
AU (1) AU669800B2 (es)
CA (1) CA2127304C (es)
CZ (1) CZ287933B6 (es)
DE (1) DE69420338T2 (es)
DK (1) DK0632963T3 (es)
ES (1) ES2137290T3 (es)
FI (1) FI943113A (es)
GR (1) GR3031707T3 (es)
HU (1) HU219194B (es)
IL (1) IL109884A (es)
MX (1) MX9405083A (es)
NO (1) NO309922B1 (es)
PH (1) PH31257A (es)
PL (1) PL173814B1 (es)
RU (1) RU2129379C1 (es)
UA (1) UA27867C2 (es)
YU (1) YU48705B (es)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2161822T3 (es) * 1995-06-16 2001-12-16 Nestle Sa Pate de carne de bajo contenido en grasa.
DE10106553B4 (de) * 2001-02-13 2005-09-22 Josef Pointner Verfahren zur Herstellung einer fettreduzierten Brühwurst und nach diesem Verfahren hergestellte Brühwurst
GR1004870B (el) 2003-10-17 2005-04-26 Μεθοδος παρασκευης προιοντων κρεατος ωριμανσης η μερικης ωριμανσης με μερικη υποκατασταση του ζωικου λιπους και αμεση ενσωματωση ελαιολαδου
US20050084590A1 (en) * 2003-10-20 2005-04-21 Shukla Triveni P. Processed meats comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
SI1855551T1 (sl) * 2005-03-07 2009-06-30 Ten Forschung Ev Fraunhofer Postopek izdelave klobas
DE602006009416D1 (de) * 2005-11-14 2009-11-05 Unilever Nv Verpackte, oxidationsstabile öl-in-wasser-emulsion
BRPI0819732B1 (pt) 2007-11-29 2019-05-07 Monsanto Technology Llc Produto de carne compreendendo óleo endógeno, ácido araquidônio (aa), ácido alfa-linolênico (ala), e ácido estearidônico (sda)
US20090196950A1 (en) * 2008-01-29 2009-08-06 Monsanto Company Methods of feeding pigs and products comprising beneficial fatty acids
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
US20090291188A1 (en) * 2008-05-22 2009-11-26 Milne Jeffrey J Vegetable protein meat analogues and methods of making the same
DE102009019415A1 (de) 2009-04-29 2010-11-04 Pöhnl, Helmut, Dr. Lebensmittel mit geringem Fettgehalt
KR101250515B1 (ko) 2011-03-22 2013-04-03 건국대학교 산학협력단 온도체 가공을 활용한 계육 가공식품 및 그 제조방법
KR101870987B1 (ko) 2011-09-22 2018-06-26 롯데정밀화학 주식회사 인산염 무첨가 육가공 제품 및 그 제조방법
CN103843868A (zh) * 2014-01-24 2014-06-11 滑县道口八代中和义兴张烧鸡有限公司 保持道口烧鸡传统风味的加工贮藏方法
CN104738683A (zh) * 2015-03-30 2015-07-01 河南科技学院 一种基于膳食纤维的西式香肠及其制备方法
CN104872718A (zh) * 2015-05-22 2015-09-02 河南科技学院 一种基于膳食纤维的广式腊肠及其制备方法
CN104872712A (zh) * 2015-05-22 2015-09-02 河南科技学院 一种基于膳食纤维和鸡胸肉的西式香肠及其制备方法
US10065196B1 (en) 2017-09-19 2018-09-04 Reflect Scientific Inc. Low fat food processor
US10047978B1 (en) 2017-09-19 2018-08-14 Reflect Scientific Inc. ULT freezer with heater
RU2726887C2 (ru) * 2018-12-17 2020-07-16 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" Способ производства вареной группы колбасных изделий
KR102591861B1 (ko) * 2020-09-29 2023-10-20 전남대학교산학협력단 온도체 돈육 및 다시마 추출물을 포함하는 저염 소시지 및 이의 제조방법

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2847312A (en) * 1955-08-29 1958-08-12 Swift & Co Curing meat emulsion
US3565637A (en) * 1968-03-07 1971-02-23 Armour & Co Process for forming a heat stable sausage emulsion
US3561978A (en) * 1969-04-15 1971-02-09 Technical Oil Products Inc Method of preparing a frankfurter product and composition for use therein
SU621335A1 (ru) * 1977-03-10 1978-08-30 Всесоюзный Научно-Исследовательский Институт Мясной Промышленности Способ приготовлени колбасного фарша
US4123557A (en) * 1977-05-24 1978-10-31 Felix Epstein Means for effecting improvement in the manufacture of comminuted meat products
DE3344521A1 (de) * 1983-12-09 1985-06-20 IGU-Industrie-Gase-Union-GmbH, 7550 Rastatt Verfahren und vorrichtung zur herstellung von wurstbraet
AU596583B2 (en) * 1985-09-24 1990-05-10 Karl Schnell No salt, low fat diet meat product
JPS6274248A (ja) * 1985-09-24 1987-04-06 カール　シュネル 無塩、低脂肪の食餌療法用肉製品
DE3608859A1 (de) * 1986-03-17 1987-09-24 Kraemer & Grebe Kg Verfahren zur herstellung von braet
EP0668026B1 (en) * 1994-02-17 2002-05-15 Societe Des Produits Nestle S.A. Low salt and/or low phosphate sausages manufacture

Also Published As

Publication number Publication date
PH31257A (en) 1998-06-18
ATE183889T1 (de) 1999-09-15
DE69420338D1 (de) 1999-10-07
HUT68011A (en) 1995-05-29
NO309922B1 (no) 2001-04-23
AU669800B2 (en) 1996-06-20
PL173814B1 (pl) 1998-05-29
EP0632963A1 (en) 1995-01-11
RU94023249A (ru) 1996-09-27
CZ287933B6 (cs) 2001-03-14
US5556662A (en) 1996-09-17
JP2907724B2 (ja) 1999-06-21
EP0632963B1 (en) 1999-09-01
JPH0759543A (ja) 1995-03-07
IL109884A (en) 1997-11-20
DK0632963T3 (da) 2000-03-13
CA2127304A1 (en) 1995-01-06
MX9405083A (es) 1995-01-31
IL109884A0 (en) 1994-10-07
RU2129379C1 (ru) 1999-04-27
DE69420338T2 (de) 1999-12-16
NO942366L (no) 1995-01-06
FI943113A0 (fi) 1994-06-29
PL303751A1 (en) 1995-01-09
FI943113A (fi) 1995-01-06
AU6456994A (en) 1995-01-12
YU48705B (sh) 1999-07-28
UA27867C2 (uk) 2000-10-16
NO942366D0 (es) 1994-06-21
CZ161894A3 (en) 1995-01-18
GR3031707T3 (en) 2000-02-29
YU41894A (sh) 1996-10-18
CA2127304C (en) 2001-10-02
HU219194B (en) 2001-03-28
HU9402024D0 (en) 1994-09-28

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