ES8703246A3 - Precooked pork sausage having low shrink - Google Patents

Precooked pork sausage having low shrink

Info

Publication number
ES8703246A3
ES8703246A3 ES547806A ES547806A ES8703246A3 ES 8703246 A3 ES8703246 A3 ES 8703246A3 ES 547806 A ES547806 A ES 547806A ES 547806 A ES547806 A ES 547806A ES 8703246 A3 ES8703246 A3 ES 8703246A3
Authority
ES
Spain
Prior art keywords
sausages
minutes
until
internal temperature
precooked
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
Application number
ES547806A
Other languages
Spanish (es)
Other versions
ES547806A0 (en
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.)
IND NAVARRA DE ENVOLTURAS CELU
Original Assignee
IND NAVARRA DE ENVOLTURAS CELU
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 IND NAVARRA DE ENVOLTURAS CELU filed Critical IND NAVARRA DE ENVOLTURAS CELU
Priority to ES547806A priority Critical patent/ES8703246A3/en
Publication of ES8703246A3 publication Critical patent/ES8703246A3/en
Publication of ES547806A0 publication Critical patent/ES547806A0/en
Expired legal-status Critical Current

Links

Abstract

PROCEDURE FOR THE MANUFACTURE OF SAUSAGES. IT CONSISTS OF CRUSHING A SAUSAGE EMULSION PROVIDED WITH A BINDER, SUCH AS WHEAT, SOYBEAN PROTEIN AND OTHERS; EMBEDDING THE EMULSION IN AN EXTRUDED COLLAGEN GUT, AND PROVIDING THE SAUSED GUT; PRE-COOK THE PORTIONS SO FORMED IN A SMOKING PLANT, SUBMITTING THEM TO THE STEAM FOR 3-5 MINUTES, AT A WET BULB TEMPERATURE OF 170JF, UNTIL EACH PORTION REACHES AN INTERNAL TEMPERATURE COMPRISED BETWEEN 120 AND 125º F; SUBMIT THE SAUSAGE TO A DRY HEAT OF 140JF FOR 10 MINUTES AND THEN UP TO 160JF FOR 10 MINUTES, UNTIL THE INTERNAL TEMPERATURE OF THE SAUSAGES IS 148JF; AND COOL THE SAUSAGES UNTIL THE INTERNAL TEMPERATURE OF THE SAME IS INCLUDED BETWEEN 70 AND 90JF. IT HAS APPLICATIONS IN THE FOOD INDUSTRY.
ES547806A 1985-10-11 1985-10-11 Precooked pork sausage having low shrink Expired ES8703246A3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES547806A ES8703246A3 (en) 1985-10-11 1985-10-11 Precooked pork sausage having low shrink

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES547806A ES8703246A3 (en) 1985-10-11 1985-10-11 Precooked pork sausage having low shrink

Publications (2)

Publication Number Publication Date
ES8703246A3 true ES8703246A3 (en) 1987-02-16
ES547806A0 ES547806A0 (en) 1987-02-16

Family

ID=8489941

Family Applications (1)

Application Number Title Priority Date Filing Date
ES547806A Expired ES8703246A3 (en) 1985-10-11 1985-10-11 Precooked pork sausage having low shrink

Country Status (1)

Country Link
ES (1) ES8703246A3 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007069878A1 (en) * 2005-12-16 2007-06-21 Sigma Alimentos, S.A. De C.V. Method for producing a casing-less sausage- or similar-type food product and product thus obtained
WO2008054189A1 (en) * 2006-11-01 2008-05-08 Sigma Alimentos, S.A. De C.V. Meat substitute food product and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007069878A1 (en) * 2005-12-16 2007-06-21 Sigma Alimentos, S.A. De C.V. Method for producing a casing-less sausage- or similar-type food product and product thus obtained
WO2008054189A1 (en) * 2006-11-01 2008-05-08 Sigma Alimentos, S.A. De C.V. Meat substitute food product and preparation method thereof

Also Published As

Publication number Publication date
ES547806A0 (en) 1987-02-16
ES547806D0 (en)

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