FR2506125A1 - Procede pour la fabrication de produits de charcuterie fraiche tels que saucissons, saucisses, ou pates - Google Patents

Procede pour la fabrication de produits de charcuterie fraiche tels que saucissons, saucisses, ou pates

Info

Publication number
FR2506125A1
FR2506125A1 FR8209309A FR8209309A FR2506125A1 FR 2506125 A1 FR2506125 A1 FR 2506125A1 FR 8209309 A FR8209309 A FR 8209309A FR 8209309 A FR8209309 A FR 8209309A FR 2506125 A1 FR2506125 A1 FR 2506125A1
Authority
FR
France
Prior art keywords
sausages
mass
mixed
pasta
manufacture
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
FR8209309A
Other languages
English (en)
Other versions
FR2506125B1 (fr
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of FR2506125A1 publication Critical patent/FR2506125A1/fr
Application granted granted Critical
Publication of FR2506125B1 publication Critical patent/FR2506125B1/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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids

Abstract

PROCEDE PAR LEQUEL ON MELANGE TOUT D'ABORD LA VIANDE COMPOSANTE AVEC L'EAU OU LA GLACE, ON MALAXE UN TIERS DE CETTE MASSE AVEC LA COMPOSANTE DE MATIERE GRASSE, ON REINTRODUIT LES DEUX TIERS RESTANTS ET MALAXE SANS ADDITION D'EMULSIFIANT ET ON INTRODUIT LA MASSE AINSI PREPAREE DANS DES BOYAUX OU DES MOULES DE CUISSON. PROCEDE CARACTERISE EN CE QUE, COMME COMPOSANT DE MATIERE GRASSE, ON INTRODUIT DANS LA MASSE A CUIRE DE L'HUILE VEGETALE, NOTAMMENT DE L'HUILE DE TOURNESOL QU'ON MALAXE LENTEMENT AVEC LA MASSE, DE PREFERENCE A UNE TEMPERATURE COMPRISE ENTRE 8 ET 12C. PROCEDE APPLICABLE A LA CONFECTION DE SAUCISSES, SAUCISSONS, OU PATES DE CHARCUTERIE AVEC DIVERSES VIANDES.
FR8209309A 1981-05-22 1982-05-24 Procede pour la fabrication de produits de charcuterie fraiche tels que saucissons, saucisses, ou pates Expired FR2506125B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AT0232281A AT371669B (de) 1981-05-22 1981-05-22 Verfahren zur herstellung von frischwurstwaren

Publications (2)

Publication Number Publication Date
FR2506125A1 true FR2506125A1 (fr) 1982-11-26
FR2506125B1 FR2506125B1 (fr) 1986-10-03

Family

ID=3532212

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8209309A Expired FR2506125B1 (fr) 1981-05-22 1982-05-24 Procede pour la fabrication de produits de charcuterie fraiche tels que saucissons, saucisses, ou pates

Country Status (6)

Country Link
AT (1) AT371669B (fr)
CH (1) CH655640B (fr)
DE (1) DE3219005A1 (fr)
FR (1) FR2506125B1 (fr)
GB (1) GB2101465B (fr)
IT (1) IT1151198B (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0404214A1 (fr) * 1989-06-14 1990-12-27 Unilever N.V. Produit alimentaire

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5011703A (en) * 1985-06-28 1991-04-30 Chapman Dallas V Low fat, low cholesterol raw meat product
US5116633A (en) * 1989-07-18 1992-05-26 Trustees Of Boston University Meat products having a markedly reduced saturated fat and cholesterol content and a markedly increased unsaturated fat content
ES2229922B1 (es) * 2003-09-17 2006-07-16 Carnicas Serrano S.L. Procedimiento de fabricacion de morcilla libre de grasa animal y producto asi obtenido.
ES2238927B1 (es) * 2004-02-19 2006-11-01 Carnicas Serrano S.L. Procedimiento de fabricacion de una salchicha fresca libre de grasa animal, con aceite de oliva, enriquecida en soja y producto asi obtenido.
GR20050100401A (el) * 2005-07-29 2007-02-15 Ιωαννης Αμβροσιαδης Μεθοδος παραγωγης προιοντων ζυμωσης-ωριμανσης απολεπτοτεμαχισμενο κρεας (αλλαντικα αερος) με αμεσηενσωματωση ελαιολαδου η/και αλλων φυτικων ελαιων και τη μερικη εως πληρη αντικατασταση του ζωικου λιπους.
GR20050100400A (el) * 2005-07-29 2007-02-15 Ιωαννης Αμβροσιαδης Μεθοδος παραγωγης προιοντων ζυμωσης-ωριμανσης απολεπτοτεμαχισμενο κρεας (αλαντικα αερος) με εμμεσηενσωματωση ελαιολαδου η/και αλλων φυτικων ελαιων και τη μερικη εως πληρη αντικατασταση του ζωικου λιπους
DE102009038057A1 (de) * 2009-11-04 2011-05-05 Schön, Rolf Bratwürste und Kochwürste hergestellt aus Leberkäsebrät, Fleischkäsebrät, Kalbskäsebrät
BE1020436A5 (nl) * 2012-03-09 2013-10-01 Terbeke Pluma Nv Werkwijze voor het produceren van een verhit vleesproduct op basis van plantaardige olie.
FR3053875B1 (fr) * 2016-07-13 2021-07-30 Usine Amsellem Saucisson a base de viande bovine
IT201600081878A1 (it) * 2016-08-03 2018-02-03 Rovagnati S P A Procedimento per la preparazione di un insaccato a basso contenuto di grassi e relativo insaccato
DE102016012306A1 (de) * 2016-10-11 2018-04-12 Karl-Heinz Hornbergs Zusammensetzung von bissfesten, knackigen, aromatischen Würsten und Verfahren zum Herstellen derselben

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3309204A (en) * 1964-02-14 1967-03-14 Morrell & Co John Method of preparing a stable sausage emulsion
DE2639177A1 (de) * 1976-08-31 1978-03-02 Hohenester Hermann Verfahren zur herstellung diaetetischer fleischpasteten mit geringem fettgehalt

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2042737A1 (en) * 1970-08-28 1972-03-02 Schliesser, David, 7959 Unterbalzheim Low-fat sausage prodn - with addition of vitamins

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3309204A (en) * 1964-02-14 1967-03-14 Morrell & Co John Method of preparing a stable sausage emulsion
DE2639177A1 (de) * 1976-08-31 1978-03-02 Hohenester Hermann Verfahren zur herstellung diaetetischer fleischpasteten mit geringem fettgehalt

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, vol. 92, no. 5, 4 février 1980, page 625, no. 40006n, Columbus, Ohio, US; D.K. CHATTORAJ et al.: "Physicochemical studies of model meat emulsions in relation to the preparation of stable sheep and goat meat sausage" & J. FOOD SCI. 1979, 44(6), 1695-9, 1702 *
FOOD TECHNOLOGY, vol. 23, Juin 1969, pages 808-811; R.C. BAKER et al.: "Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters" *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0404214A1 (fr) * 1989-06-14 1990-12-27 Unilever N.V. Produit alimentaire
US5118523A (en) * 1989-06-14 1992-06-02 Van Den Bergh Foods Co., Division Of Conopco, Inc. Meat-based spreadable product
US5169667A (en) * 1989-06-14 1992-12-08 Van Den Bergh Foods Co., Division Of Conopco Inc. Process fro preparing a meat-based spreadable product

Also Published As

Publication number Publication date
GB2101465B (en) 1984-06-06
FR2506125B1 (fr) 1986-10-03
ATA232281A (de) 1982-12-15
CH655640B (fr) 1986-05-15
AT371669B (de) 1983-07-25
IT8221412A0 (it) 1982-05-21
DE3219005A1 (de) 1982-12-09
GB2101465A (en) 1983-01-19
IT1151198B (it) 1986-12-17

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