ES8201002A1 - Procedimiento para preparar un producto de carne picada de sabor singular - Google Patents
Procedimiento para preparar un producto de carne picada de sabor singularInfo
- Publication number
- ES8201002A1 ES8201002A1 ES496244A ES496244A ES8201002A1 ES 8201002 A1 ES8201002 A1 ES 8201002A1 ES 496244 A ES496244 A ES 496244A ES 496244 A ES496244 A ES 496244A ES 8201002 A1 ES8201002 A1 ES 8201002A1
- Authority
- ES
- Spain
- Prior art keywords
- fermented type
- production
- type sausage
- sausage
- fermented
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
PROCEDIMIENTO DE PREPARACION DE UN PRODUCTO LACTEO CULTIVADO QUE SE AÑADE EN LA PREPARACION DE EMBUTIDOS. SE REALIZA UN PROCESO DE CULTIVO UTILIZANDO UN PRODUCTO DERIVADO DE LA LECHE, CONTENIENDO PROTEINA Y LACTOSA COMO SUERO Y BACTERIAS COMO L. BULGARICUS Y S. THERMOPHILUS, ADEMAS DE L. ACIDOPHILUS, P. CEREVISIAE Y L. PLANTARUM Y MEZCLAS. SE REALIZA LA FERMENTACION A UNA TEMPERATURA DE 35-43 C, HASTA ALCANZAR UN PH DE 4,2-4,3. SE PUEDE AÑADIR A CONTINUACION OTROS INGREDIENTES, COMO PROTEINA DE SUERO, CASEINATO DE SODIO O DE CALCIO, PROTEINA VEGETAL O SOLIDOS CEREALES HIDROLIZADOS Y AGENTES PARA PROMOVER EL CRECIMIENTO BACTERIAL, COMO CARBOHIDRATOS. ESTE PRODUCTO SE AÑADE A UNA PROPORCION DE 2 A 8 POR 100 DEL PESO DE LA CARNE.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US8824479A | 1979-10-25 | 1979-10-25 |
Publications (2)
Publication Number | Publication Date |
---|---|
ES496244A0 ES496244A0 (es) | 1981-12-01 |
ES8201002A1 true ES8201002A1 (es) | 1981-12-01 |
Family
ID=22210230
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES496244A Expired ES8201002A1 (es) | 1979-10-25 | 1980-10-24 | Procedimiento para preparar un producto de carne picada de sabor singular |
Country Status (11)
Country | Link |
---|---|
EP (1) | EP0029503B1 (es) |
JP (1) | JPS5668339A (es) |
AR (1) | AR226865A1 (es) |
AT (1) | ATE6826T1 (es) |
AU (1) | AU535070B2 (es) |
CA (1) | CA1170897A (es) |
DD (1) | DD153567A5 (es) |
DE (1) | DE3067280D1 (es) |
ES (1) | ES8201002A1 (es) |
NZ (1) | NZ195369A (es) |
PT (1) | PT71936B (es) |
Families Citing this family (29)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0088530B1 (en) * | 1982-03-04 | 1986-12-10 | Imperial Chemical Industries Plc | Comminuted meat and/or fish product |
US4521434A (en) * | 1982-09-27 | 1985-06-04 | Microlife Technics, Inc. | Fermentation method and compositions including a lactobacillus species strain |
US4492712A (en) * | 1983-10-17 | 1985-01-08 | Corning Glass Works | Use of hydrolyzed whey products in fermented sausages |
US4492715A (en) * | 1983-10-17 | 1985-01-08 | Corning Glass Works | Use of hydrolyzed whey products in comminuted meat products |
AT381008B (de) * | 1984-05-24 | 1986-08-11 | Wallisch Johann | Verfahren zum herstellen von leberkaes |
BE1005362A3 (nl) * | 1990-09-21 | 1993-07-06 | Vleeswarenfabrieken Imp N V | Werkwijze ter bereiding van een voedingsprodukt op basis van vlees en aldus bereid voedingsprodukt. |
EP0548410A1 (en) * | 1991-12-23 | 1993-06-30 | Unilever N.V. | Process for producing edible matter having an enhanced flavour, a flavouring substance obtainable according to said process and the use of such a flavouring substance for imparting flavour to foodstuffs |
DE9313396U1 (de) * | 1993-09-06 | 1994-03-17 | Hessabi, Iradj, Dipl.-Ing., 33813 Oerlinghausen | Fleisch- oder Gemüsestangenherstellungsvorrichtung |
EP0770336B1 (en) * | 1995-10-24 | 1997-07-23 | Societe Des Produits Nestle S.A. | Meat incorporation |
DE69618909T2 (de) * | 1995-12-05 | 2002-08-29 | Unilever Plc | Fermentierte und vorfermentierte Fleischprodukte auf Proteinbasis |
US6800307B1 (en) | 1997-10-24 | 2004-10-05 | Bernard Matthews Plc | Cooked sausage and method for making the same |
DE19938434A1 (de) * | 1999-08-13 | 2001-03-01 | Mathews Plc Bernard | Fleischware und Verfahren zu deren Verbesserung |
DE19752249A1 (de) * | 1997-10-24 | 1999-04-29 | Bernhard Bartsch Gmbh | Verfahren zur Herstellung einer Wurst und vorzugsweise nach diesem Verfahren hergestellte Wurst |
JP2002517991A (ja) † | 1998-06-18 | 2002-06-25 | バーナード マシューズ パブリック リミテッド カンパニー | ヨーグルトを含む新規な肉製品及びその製造方法 |
US6582751B1 (en) | 1998-06-18 | 2003-06-24 | Bernard Matthews Plc | Meat product including a fermented milk product |
GB9910139D0 (en) * | 1999-04-30 | 1999-06-30 | Matthews Bernard Plc | Improvements in and relating to fermented meat products |
US7579879B2 (en) * | 2005-10-27 | 2009-08-25 | Honeywell International Inc. | Voting scheme for analog signals |
DE102009013361A1 (de) * | 2009-03-16 | 2010-09-23 | Dennis Kraus | Herstellungsverfahren einer fast fettfreien Brühwurst |
JP2014171398A (ja) * | 2013-03-06 | 2014-09-22 | Chube Univ | 乳酸菌発酵再構成肉食品 |
JP6411021B2 (ja) * | 2013-11-13 | 2018-10-24 | 株式会社なとり | 乾燥食肉の製造方法及びその製品 |
CN109393341A (zh) * | 2018-10-26 | 2019-03-01 | 福建省亚明食品有限公司 | 一种基于嗜热链球菌发酵提高排骨嫩度的方法 |
CN109170634A (zh) * | 2018-10-26 | 2019-01-11 | 福建省亚明食品有限公司 | 一种基于嗜热链球菌发酵提高猪颈肉嫩度的方法 |
CN111374278A (zh) * | 2018-12-29 | 2020-07-07 | 中国农业大学 | 一种低盐发酵香肠及其制作方法 |
JP7118909B2 (ja) * | 2019-02-25 | 2022-08-16 | 伊藤ハム米久ホールディングス株式会社 | 熟成風味を有する豚肉加工食品の製造方法 |
CN110169545A (zh) * | 2019-06-06 | 2019-08-27 | 浙江工业大学 | 一种利用乳酸菌制备发酵鸭肉的方法 |
CN110973510A (zh) * | 2019-12-31 | 2020-04-10 | 宛思彤 | 一种干酪发酵香肠及其制备方法 |
CN111109548A (zh) * | 2020-02-02 | 2020-05-08 | 浙江工业大学 | 一种q弹腊鱼肠的制作方法 |
CN112385790A (zh) * | 2020-11-18 | 2021-02-23 | 中国农业科学院北京畜牧兽医研究所 | 一种山楂风味发酵牛肉或牦牛肉保健香肠及其制作方法 |
CN113273636B (zh) * | 2021-05-24 | 2022-05-13 | 北京工商大学 | 一种食用菌人造肉香肠及其制备方法 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
BE431144A (es) * | ||||
FR86359E (fr) * | 1964-07-06 | 1966-01-28 | Maison Amieux Freres | Préparation de ferments lactiques de conservation illimitée, et produits ainsi obtenus |
DE2007785A1 (en) * | 1970-02-20 | 1971-08-26 | Schuler, Dr Rolf, 8131 Berg | Accelerated microbiological fermentation for s |
DE2210500A1 (de) * | 1972-03-04 | 1973-09-20 | Berthold Pletsch | Brat- und grillwurst |
DE2307471A1 (de) * | 1973-02-15 | 1974-08-22 | Roiner Franz Xaver Julius Dipl | Verfahren zum herstellen eines kulturenkonzentrats fuer saure lebensmittel |
SE7414633L (sv) * | 1974-11-21 | 1976-05-24 | Sven Erik Lindgren | Sett vid kylhantering av ravaror av animalt ursprung |
DE2631655A1 (de) * | 1976-07-14 | 1978-01-19 | Franz Xaver Julius Prof Roiner | Verfahren zum herstellen eines kulturenkonzentrats fuer saure lebensmittel |
DE2813714C2 (de) * | 1978-03-30 | 1984-01-19 | Vsesojuznyj naučno-issledovatel'skij institut mjasnoj promyšlennosti, Moskva | Verfahren zur Herstellung eines trockenen Bakterienpräparates von Milchsäurebakterien |
-
1980
- 1980-10-17 DE DE8080106341T patent/DE3067280D1/de not_active Expired
- 1980-10-17 EP EP80106341A patent/EP0029503B1/en not_active Expired
- 1980-10-17 AT AT80106341T patent/ATE6826T1/de not_active IP Right Cessation
- 1980-10-20 JP JP14676080A patent/JPS5668339A/ja active Pending
- 1980-10-20 CA CA000362743A patent/CA1170897A/en not_active Expired
- 1980-10-20 AR AR282939A patent/AR226865A1/es active
- 1980-10-20 PT PT71936A patent/PT71936B/pt unknown
- 1980-10-23 AU AU63643/80A patent/AU535070B2/en not_active Ceased
- 1980-10-24 DD DD80224738A patent/DD153567A5/de unknown
- 1980-10-24 NZ NZ195369A patent/NZ195369A/xx unknown
- 1980-10-24 ES ES496244A patent/ES8201002A1/es not_active Expired
Also Published As
Publication number | Publication date |
---|---|
DE3067280D1 (en) | 1984-05-03 |
ES496244A0 (es) | 1981-12-01 |
PT71936B (en) | 1981-08-31 |
JPS5668339A (en) | 1981-06-09 |
PT71936A (en) | 1980-11-01 |
AR226865A1 (es) | 1982-08-31 |
CA1170897A (en) | 1984-07-17 |
AU6364380A (en) | 1981-04-30 |
AU535070B2 (en) | 1984-03-01 |
EP0029503A1 (en) | 1981-06-03 |
EP0029503B1 (en) | 1984-03-28 |
DD153567A5 (de) | 1982-01-20 |
ATE6826T1 (de) | 1984-04-15 |
NZ195369A (en) | 1982-08-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES8201002A1 (es) | Procedimiento para preparar un producto de carne picada de sabor singular | |
JPS568689A (en) | Low cholesterine blood desease fermentation product and production thereof | |
GB2056451B (en) | Producing l-glutamic acid by fermentation and novel mutants | |
IE42524L (en) | Egg white substitute. | |
CA971496A (en) | Method and composition for emulsifying petroleum products with a view to preparing a culture medium for micro-organisms | |
JPS53104765A (en) | Production of fermented milk drink | |
YU143874A (en) | Process for obtaining a food-stuff suitable as additive in the preservation and/or improvement of flavour and/or enrichment of nutrient products | |
DE2964176D1 (en) | Heteropolysaccharides produced by bacteria and derived products, their preparation, and the lyophilized culture of the bacteria | |
GB1443948A (en) | Production of immunological material | |
NZ193920A (en) | Production of ethanol by continuous fermentation | |
ES8505808A1 (es) | Un procedimiento para preparar un producto alimenticio lactico | |
ZA803347B (en) | Fermented drink production | |
AU525978B2 (en) | Increasing protein content of food with pleurotus culture | |
JPS5534034A (en) | Production of milk wine by microorganism | |
NZ182645A (en) | Continuously killing microorganisms in continuous culture of bacteria or yeast to produce single cell protein | |
JPS539392A (en) | Production of enzyme utilized in bioreactor | |
CA981196A (en) | Method of producing a composition for use as an inoculant material in the preparation of starters and fermented milk products | |
HK53279A (en) | Fermented milk product containing viable bifidobacteria and method for producing the same | |
JPS53104764A (en) | Production of lactic acid fermented drink | |
CA814943A (en) | Method for the production of durable vegetable juices with simultaneous production of pickled fodder and inoculation material for the preparation of fermented fodder and products obtained by the aforesaid method | |
JPS533562A (en) | Method of producing fermented milk product with bacterium of bifidus strain | |
JPS54117077A (en) | Production of food and drink | |
JPS54154552A (en) | Production of fermented soybeans food | |
JPS5495770A (en) | Production of fermented milk food | |
JPS51139651A (en) | Fermented soybean container and method of producing fermented soybean having straw fragrance content |