FI946179A0 - Niukkasuolainen ja/tai -fosfaattinen makkaravalmisNiukkasuolainen ja/tai -fosfaattinen makkaravalmiste te - Google Patents

Niukkasuolainen ja/tai -fosfaattinen makkaravalmisNiukkasuolainen ja/tai -fosfaattinen makkaravalmiste te

Info

Publication number
FI946179A0
FI946179A0 FI946179A FI946179A FI946179A0 FI 946179 A0 FI946179 A0 FI 946179A0 FI 946179 A FI946179 A FI 946179A FI 946179 A FI946179 A FI 946179A FI 946179 A0 FI946179 A0 FI 946179A0
Authority
FI
Finland
Prior art keywords
low salt
phosphate content
sausage product
low
salt
Prior art date
Application number
FI946179A
Other languages
English (en)
Swedish (sv)
Other versions
FI946179A (fi
Inventor
Isabel Fernandez
Marcel Alexandre Juillerat
Rao Mandava
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of FI946179A0 publication Critical patent/FI946179A0/fi
Publication of FI946179A publication Critical patent/FI946179A/fi

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

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
FI946179A 1994-02-17 1994-12-30 Niukkasuolainen ja/tai -fosfaattinen makkaravalmiste FI946179A (fi)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94102349A EP0668026B1 (en) 1994-02-17 1994-02-17 Low salt and/or low phosphate sausages manufacture

Publications (2)

Publication Number Publication Date
FI946179A0 true FI946179A0 (fi) 1994-12-30
FI946179A FI946179A (fi) 1995-08-18

Family

ID=8215689

Family Applications (1)

Application Number Title Priority Date Filing Date
FI946179A FI946179A (fi) 1994-02-17 1994-12-30 Niukkasuolainen ja/tai -fosfaattinen makkaravalmiste

Country Status (16)

Country Link
US (1) US5639504A (fi)
EP (1) EP0668026B1 (fi)
JP (1) JP3056966B2 (fi)
AT (1) ATE217495T1 (fi)
AU (1) AU682418B2 (fi)
CA (1) CA2140073A1 (fi)
CZ (1) CZ33295A3 (fi)
DE (1) DE69430619D1 (fi)
FI (1) FI946179A (fi)
HU (1) HU219050B (fi)
IL (1) IL112122A (fi)
NO (1) NO311162B1 (fi)
PH (1) PH30847A (fi)
PL (1) PL176439B1 (fi)
RU (1) RU2147404C1 (fi)
YU (1) YU895A (fi)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK0632963T3 (da) * 1993-07-05 2000-03-13 Nestle Sa Fremstilling af pølser med lavt fedtindhold
EP0752211B1 (fr) * 1995-07-07 2001-10-17 Societe Des Produits Nestle S.A. Gel de protéines de lactoserum et polysaccharide obtenu par traitement haute pressions
DE19616210C1 (de) * 1996-04-23 1997-11-27 Cpc International Inc Verwendung hochdruckbehandelter Stärke in Lebensmitteln
DE19653677C1 (de) * 1996-12-16 1997-09-18 Fritz Kortschack Verfahren zur Herstellung stabiler, in Anwesenheit von Mikroorganismen hergestellter Fleisch- und Wurstwaren, die einer Reifung und Trocknung unterworfen werden
US6426103B2 (en) 1998-01-20 2002-07-30 Innovatit Seafood Systems Llc Process of elimination of bacteria in shellfish and of shucking shellfish
US20030161917A1 (en) * 1998-01-20 2003-08-28 Ernest A. Voisin Process of elimination of bacteria in shellfish of shucking shellfish and an apparatus therefor
US6537601B1 (en) 1998-01-20 2003-03-25 Innovatit Seafood Systems, Llc Process of elimination of bacteria in shellfish and of shucking shellfish
US6630194B2 (en) 2000-03-16 2003-10-07 Hormel Foods, Llc Method of making pepperoni flakes or pepperoni
US20050170066A1 (en) * 2004-01-30 2005-08-04 Greathouse James M. Process of making a bacon-like meat product of reduced fat content
US20060024414A1 (en) * 2004-07-30 2006-02-02 Kraft Foods Holdings, Inc. Methods for preserving food products
US7744937B2 (en) 2005-08-09 2010-06-29 Kraft Foods Global Brands Llc Chemoprotectants from crucifer seeds and sprouts
US20070092632A1 (en) * 2005-10-21 2007-04-26 Stan Kubow Ultra high pressure modified proteins and uses thereof
DE102008004242A1 (de) * 2007-12-13 2009-06-18 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur automatisierbaren Herstellung von Rohwurst
US20090232959A1 (en) * 2008-03-13 2009-09-17 Cargill, Incorporated High pressure meat product processing
DE102008048543B4 (de) * 2008-09-03 2012-03-29 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln
US9629374B2 (en) 2008-11-07 2017-04-25 Kraft Foods Group Brands Llc Home-style meat product and method of producing same
KR101248817B1 (ko) * 2010-03-02 2013-03-29 충남대학교산학협력단 초고압 기술을 이용한 고품질 비분쇄육제품 제조방법 및 이로 제조된 비분쇄육제품
DE102010010118A1 (de) 2010-03-04 2011-09-08 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln
EP2678029B1 (en) 2011-02-22 2016-11-09 Caudill Seed Company, Inc. Spray dried myrosinase and use to produce isothiocyanates
DE102012106092A1 (de) * 2011-10-10 2013-04-11 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Herstellung von fettreduzierten Fleisch- und Wurstwaren
RU2515394C2 (ru) * 2012-07-25 2014-05-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Донской государственный аграрный университет" Колбаса полукопченая
CN103749636B (zh) * 2013-12-25 2018-02-23 中国农业科学院农产品加工研究所 一种超高压改善乳化香肠质构特性的方法
RU2634967C1 (ru) * 2016-10-18 2017-11-08 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский технологический институт пищевой промышленности (университет)" Способ производства полукопченой колбасы из мяса птицы с пониженным содержанием поваренной соли
BE1024505B1 (nl) * 2016-12-27 2018-03-14 Beltaste Hamont Nv Een werkwijze voor het bereiden van een vleespasta
NL2021412B1 (en) * 2018-07-31 2020-02-11 Top B V Safe and stable nitrite free meat products
FR3119516B1 (fr) * 2021-02-09 2023-01-13 Sonjal Procédé de préparation d’un gel d’enrobage de mêlée de saucisse comprenant un traitement à haute pression

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2847312A (en) * 1955-08-29 1958-08-12 Swift & Co Curing meat emulsion
US3011895A (en) * 1958-12-09 1961-12-05 Union Carbide Corp Method for preparing shaped meat products
LU71446A1 (fi) * 1974-12-09 1976-11-11
US4123557A (en) * 1977-05-24 1978-10-31 Felix Epstein Means for effecting improvement in the manufacture of comminuted meat products
US4504500A (en) * 1982-08-17 1985-03-12 Red Arrow Products Company Inc. Method of coating a shirred casing strand with smoke flavor
JPS61170365A (ja) * 1985-01-25 1986-08-01 Kibun Kk 魚肉原料のゲル化方法
JPS6274248A (ja) * 1985-09-24 1987-04-06 カール　シュネル 無塩、低脂肪の食餌療法用肉製品
JPH0335763A (ja) * 1989-06-30 1991-02-15 Kiichi Taga 超高圧食品調理器
JPH0387165A (ja) * 1989-08-31 1991-04-11 Toshiyuki Ota 物品の保存法

Also Published As

Publication number Publication date
AU682418B2 (en) 1997-10-02
PL307253A1 (en) 1995-08-21
YU895A (sh) 1997-09-30
RU95102671A (ru) 1997-03-20
NO311162B1 (no) 2001-10-22
HU219050B (hu) 2001-02-28
FI946179A (fi) 1995-08-18
DE69430619D1 (de) 2002-06-20
NO950135D0 (no) 1995-01-13
IL112122A (en) 1998-06-15
EP0668026B1 (en) 2002-05-15
AU8158994A (en) 1995-08-24
ATE217495T1 (de) 2002-06-15
CZ33295A3 (en) 1995-10-18
HUT70575A (en) 1995-10-30
PL176439B1 (pl) 1999-05-31
RU2147404C1 (ru) 2000-04-20
US5639504A (en) 1997-06-17
PH30847A (en) 1997-11-05
CA2140073A1 (en) 1995-08-18
HU9403639D0 (en) 1995-02-28
JP3056966B2 (ja) 2000-06-26
NO950135L (no) 1995-08-18
JPH07250650A (ja) 1995-10-03
IL112122A0 (en) 1995-03-15
EP0668026A1 (en) 1995-08-23

Similar Documents

Publication Publication Date Title
FI946179A0 (fi) Niukkasuolainen ja/tai -fosfaattinen makkaravalmisNiukkasuolainen ja/tai -fosfaattinen makkaravalmiste te
IL109884A (en) Low fat sausage manufacture
DE69207510D1 (de) Linie zur Herstellung hüllenloser Würste
DK0910254T3 (da) Fremgangsmåde til forbedring af den vandholdende evne, farven og de organoleptiske egenskaber af ferskt kød
WO2001030163A3 (en) Method of preparing a uniformly tender meat product
ATE81262T1 (de) Verfahren zur herstellung von fett- und kalorienarmen fleischspeisen und wurstprodukten unter verwendung von filtrierter milch.
SE8101504L (sv) Kontrollerbart fuktade, mogelresistenta, cellulosabaserade livsmedelsholjen
ATE190203T1 (de) Salamiverfahren
DK623189D0 (da) Fremgangsmaade til kalibrering henholdsvis standardisering af naturtarme
DK0934003T3 (da) Fremgangsmåde til tørkonservering og forarbejdning af svinebryst til færdiglavet bacon
HU217526B (hu) Eljárás hőkezeléssel tartósított fűszeres vagdalt előállítására
ES2124182A1 (es) Procedimiento para el embutido independiente de varias masas carnicas en una unica pieza y producto obtenido mediante dicho procedimiento.
HUP9900516A2 (hu) Tartós, töltelékes, száraz hentesárú és eljárás az előállítására
CA2262547A1 (en) Method of preparing fully cooked bacon derived from pork bellies
IT1191644B (it) Procedimento per preparare un prodotto a base di carne
UA28107C2 (uk) Спосіб виробництва копчено-запечених ковбасних виробів
AU8768091A (en) Process for making small preserved sausages and preserved sausages so made
HUT49998A (en) Method for producing semi-finished shashlik
HUH2966A (en) Method for producing sausage sorts of turkey meat base
RU97110899A (ru) Способ производства вареных колбасных изделий
IT9046828A0 (it) Attrezzatura per mettere in forma masse di carne cruda,in particolare salumi stagionati come i prosciutti crudi disossati e scotennati
JPH02145172A (ja) 廃鶏肉の加工方法
IT1260260B (it) Metodo di preparazione di un salume/arrosto pronto all'uso rispettivo salume/arrosto pronto all'uso cosi ottenuto
UA29269A (uk) Спосіб виробництва сирокопчених ковбас
HUT52348A (en) Method for producing quick-frozen, breaded poultry meat sorts produced by germ impoverishing method