FR1006393A - Procédé de fabrication de charcuterie et de saucisses - Google Patents

Procédé de fabrication de charcuterie et de saucisses

Info

Publication number
FR1006393A
FR1006393A FR1006393DA FR1006393A FR 1006393 A FR1006393 A FR 1006393A FR 1006393D A FR1006393D A FR 1006393DA FR 1006393 A FR1006393 A FR 1006393A
Authority
FR
France
Prior art keywords
sausages
making cold
cold cuts
cuts
making
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
Other languages
English (en)
Inventor
Renee Volz
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 filed Critical
Application granted granted Critical
Publication of FR1006393A publication Critical patent/FR1006393A/fr
Expired 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements

Landscapes

  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
FR1006393D 1948-01-07 1948-01-07 Procédé de fabrication de charcuterie et de saucisses Expired FR1006393A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1006393T 1948-01-07

Publications (1)

Publication Number Publication Date
FR1006393A true FR1006393A (fr) 1952-04-22

Family

ID=9565719

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1006393D Expired FR1006393A (fr) 1948-01-07 1948-01-07 Procédé de fabrication de charcuterie et de saucisses

Country Status (1)

Country Link
FR (1) FR1006393A (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE971880C (de) * 1951-09-08 1959-04-09 Benckiser Gmbh Joh A Verfahren zur Einarbeitung von Fett in Koch- und Bruehwuerste
DE971948C (de) * 1948-11-06 1959-04-16 Hees G M B H Van Verfahren zur Beeinflussung des Kolloidzustandes von Fleischwaren
DE972089C (de) * 1949-09-30 1959-05-21 Hees G M B H Van Verfahren zur Erhoehung des Fettgehaltes in Wurstwaren

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE971948C (de) * 1948-11-06 1959-04-16 Hees G M B H Van Verfahren zur Beeinflussung des Kolloidzustandes von Fleischwaren
DE972089C (de) * 1949-09-30 1959-05-21 Hees G M B H Van Verfahren zur Erhoehung des Fettgehaltes in Wurstwaren
DE971880C (de) * 1951-09-08 1959-04-09 Benckiser Gmbh Joh A Verfahren zur Einarbeitung von Fett in Koch- und Bruehwuerste

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