ES2198211A1 - Process to make lamb/kid sausages uses the ground meat together with spices and herbs, to be matured in brine before being minced finely and solidified into sausage meat for filling in a sausage skin - Google Patents
Process to make lamb/kid sausages uses the ground meat together with spices and herbs, to be matured in brine before being minced finely and solidified into sausage meat for filling in a sausage skinInfo
- Publication number
- ES2198211A1 ES2198211A1 ES200201193A ES200201193A ES2198211A1 ES 2198211 A1 ES2198211 A1 ES 2198211A1 ES 200201193 A ES200201193 A ES 200201193A ES 200201193 A ES200201193 A ES 200201193A ES 2198211 A1 ES2198211 A1 ES 2198211A1
- Authority
- ES
- Spain
- Prior art keywords
- sausage
- meat
- matured
- spices
- solidified
- 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
Links
- 235000013580 sausages Nutrition 0.000 title abstract 5
- 235000013372 meat Nutrition 0.000 title abstract 3
- 235000019687 Lamb Nutrition 0.000 title abstract 2
- 239000012267 brine Substances 0.000 title abstract 2
- 235000008216 herbs Nutrition 0.000 title abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title abstract 2
- 235000013599 spices Nutrition 0.000 title abstract 2
- 235000020993 ground meat Nutrition 0.000 title 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 239000002075 main ingredient Substances 0.000 abstract 1
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
-
- 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
-
- A23L1/3175—
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The sausage product has ground lamb meat as the main ingredient. It is seasoned with spices and aromatic herbs, and matured in brine at a controlled temperature. When ready the meat is minced finely, solidified in a vacuum and fills a sausage skin.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200201193A ES2198211B1 (en) | 2002-05-24 | 2002-05-24 | FOOD PRODUCT EMBUTIDO AND PROCEDURE FOR OBTAINING. |
FR0306109A FR2840510A1 (en) | 2002-05-24 | 2003-05-21 | Process to make lamb/kid sausages uses the ground meat together with spices and herbs, to be matured in brine before being minced finely and solidified into sausage meat for filling in a sausage skin |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES200201193A ES2198211B1 (en) | 2002-05-24 | 2002-05-24 | FOOD PRODUCT EMBUTIDO AND PROCEDURE FOR OBTAINING. |
Publications (2)
Publication Number | Publication Date |
---|---|
ES2198211A1 true ES2198211A1 (en) | 2004-01-16 |
ES2198211B1 ES2198211B1 (en) | 2005-04-01 |
Family
ID=29558509
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES200201193A Expired - Fee Related ES2198211B1 (en) | 2002-05-24 | 2002-05-24 | FOOD PRODUCT EMBUTIDO AND PROCEDURE FOR OBTAINING. |
Country Status (2)
Country | Link |
---|---|
ES (1) | ES2198211B1 (en) |
FR (1) | FR2840510A1 (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2483750A1 (en) * | 1980-06-06 | 1981-12-11 | Montagner Guy | Prodn. of potted meat from mutton - by cooking with stock and cayenne pepper |
FR2622401A1 (en) * | 1987-10-28 | 1989-05-05 | Brun Jean | Method for preparing a meat food based on sheep meats and product obtained |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3573062A (en) * | 1967-05-24 | 1971-03-30 | Mayer & Co Inc O | Meat products |
US3738842A (en) * | 1972-02-17 | 1973-06-12 | Merck & Co Inc | Process for preparing cured sausages |
DE2311630A1 (en) * | 1973-03-09 | 1974-10-17 | Willy Geyer | Diet-sausage for diabetics - contg. lean lamb, lard, pistachio, salts, spice and glutamate |
US4279935A (en) * | 1979-03-23 | 1981-07-21 | Servbest Foods, Inc. | Dry sausage processing with added acid |
BE892644A (en) * | 1982-03-26 | 1982-09-27 | Dingemans Eddy | Salami sausage made from lamb and back bacon - with flavourings, fat emulsifier and colour stabiliser |
AU5039193A (en) * | 1992-11-02 | 1994-05-12 | Kutasi, Lexie Anne | A method for processing meant |
JPH06303943A (en) * | 1993-04-05 | 1994-11-01 | Rhone Poulenc Special Chem Co | Meat composition reduced in finely divided fat |
JPH10262613A (en) * | 1997-03-24 | 1998-10-06 | Snow Brand Food Co Ltd | Sausage similar to fresh sausage in palate feeling and flavor, and its production |
DE19752249A1 (en) * | 1997-10-24 | 1999-04-29 | Bernhard Bartsch Gmbh | Making a yoghurt-containing sausage, especially a boiled sausage |
-
2002
- 2002-05-24 ES ES200201193A patent/ES2198211B1/en not_active Expired - Fee Related
-
2003
- 2003-05-21 FR FR0306109A patent/FR2840510A1/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2483750A1 (en) * | 1980-06-06 | 1981-12-11 | Montagner Guy | Prodn. of potted meat from mutton - by cooking with stock and cayenne pepper |
FR2622401A1 (en) * | 1987-10-28 | 1989-05-05 | Brun Jean | Method for preparing a meat food based on sheep meats and product obtained |
Also Published As
Publication number | Publication date |
---|---|
FR2840510A1 (en) | 2003-12-12 |
ES2198211B1 (en) | 2005-04-01 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EC2A | Search report published |
Date of ref document: 20040116 Kind code of ref document: A1 |
|
FG2A | Definitive protection |
Ref document number: 2198211B1 Country of ref document: ES |
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FD1A | Patent lapsed |
Effective date: 20101018 |