ES2190876A1 - Sausage preparation method, comprises maturing and drying sausages and then cooking sausage portions and packaging them under modified atmosphere - Google Patents

Sausage preparation method, comprises maturing and drying sausages and then cooking sausage portions and packaging them under modified atmosphere

Info

Publication number
ES2190876A1
ES2190876A1 ES200101417A ES200101417A ES2190876A1 ES 2190876 A1 ES2190876 A1 ES 2190876A1 ES 200101417 A ES200101417 A ES 200101417A ES 200101417 A ES200101417 A ES 200101417A ES 2190876 A1 ES2190876 A1 ES 2190876A1
Authority
ES
Spain
Prior art keywords
sausage
packaging
portions
modified atmosphere
cooking
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
ES200101417A
Other languages
Spanish (es)
Other versions
ES2190876B1 (en
Inventor
Samanes Julio Floristan
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.)
CARNICAS FLORISTAN S A
Original Assignee
CARNICAS FLORISTAN S A
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 CARNICAS FLORISTAN S A filed Critical CARNICAS FLORISTAN S A
Priority to ES200101417A priority Critical patent/ES2190876B1/en
Publication of ES2190876A1 publication Critical patent/ES2190876A1/en
Application granted granted Critical
Publication of ES2190876B1 publication Critical patent/ES2190876B1/en
Anticipated expiration legal-status Critical
Withdrawn - After Issue legal-status Critical Current

Links

Abstract

The sausages are allowed to mature in a drying shed and dried before cooking portions of the sausage and packaging these portions under a modified atmosphere. A method for preparing a sausage obtained by adding garlic, salt, pepper and other additives to minced or mixed pork, bacon and/or pork fat, comprises allowing the sausage to mature for 5-10 days in a drying shed, drying the sausage, cooking the sausage portions for 10-20 minutes at 140-170 deg.C and packaging the portions under a modified atmosphere.
ES200101417A 2001-06-18 2001-06-18 PROCEDURE FOR PREPARATION OF A SAUSAGE TO EXTEND THEIR EXPIRATION Withdrawn - After Issue ES2190876B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200101417A ES2190876B1 (en) 2001-06-18 2001-06-18 PROCEDURE FOR PREPARATION OF A SAUSAGE TO EXTEND THEIR EXPIRATION

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200101417A ES2190876B1 (en) 2001-06-18 2001-06-18 PROCEDURE FOR PREPARATION OF A SAUSAGE TO EXTEND THEIR EXPIRATION

Publications (2)

Publication Number Publication Date
ES2190876A1 true ES2190876A1 (en) 2003-08-16
ES2190876B1 ES2190876B1 (en) 2005-02-01

Family

ID=27838311

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200101417A Withdrawn - After Issue ES2190876B1 (en) 2001-06-18 2001-06-18 PROCEDURE FOR PREPARATION OF A SAUSAGE TO EXTEND THEIR EXPIRATION

Country Status (1)

Country Link
ES (1) ES2190876B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2245889A1 (en) * 2004-07-08 2006-01-16 Joaquim Alberti, S.A. Production of pasteurized Catalonian precooked sausage comprises refrigeration after burning of fat from cooking and grilling with cooling and vacuum packing

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3117869A (en) * 1962-09-12 1964-01-14 Armour & Co Method of producing dry sausage
US3770939A (en) * 1972-09-19 1973-11-06 Emerson Electric Co Electric heating assemblies
US3846571A (en) * 1972-03-02 1974-11-05 O Kremnev Process of treatment of smoked-and-dried meat
US4312892A (en) * 1979-03-22 1982-01-26 Rubio Manuel J Making corn products

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3117869A (en) * 1962-09-12 1964-01-14 Armour & Co Method of producing dry sausage
US3846571A (en) * 1972-03-02 1974-11-05 O Kremnev Process of treatment of smoked-and-dried meat
US3770939A (en) * 1972-09-19 1973-11-06 Emerson Electric Co Electric heating assemblies
US4312892A (en) * 1979-03-22 1982-01-26 Rubio Manuel J Making corn products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2245889A1 (en) * 2004-07-08 2006-01-16 Joaquim Alberti, S.A. Production of pasteurized Catalonian precooked sausage comprises refrigeration after burning of fat from cooking and grilling with cooling and vacuum packing

Also Published As

Publication number Publication date
ES2190876B1 (en) 2005-02-01

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