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 skin

Info

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
Application number
ES200201193A
Other languages
Spanish (es)
Other versions
ES2198211B1 (en
Inventor
Puerta Angel Gonzalez
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.)
DECOMER H Q F ESPANA S L
Original Assignee
DECOMER H Q F ESPANA S L
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 DECOMER H Q F ESPANA S L filed Critical DECOMER H Q F ESPANA S L
Priority to ES200201193A priority Critical patent/ES2198211B1/en
Priority to FR0306109A priority patent/FR2840510A1/en
Publication of ES2198211A1 publication Critical patent/ES2198211A1/en
Application granted granted Critical
Publication of ES2198211B1 publication Critical patent/ES2198211B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • 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.
ES200201193A 2002-05-24 2002-05-24 FOOD PRODUCT EMBUTIDO AND PROCEDURE FOR OBTAINING. Expired - Fee Related ES2198211B1 (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
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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