FR2530423A1 - Sausage and its manufacturing method. - Google Patents

Sausage and its manufacturing method. Download PDF

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Publication number
FR2530423A1
FR2530423A1 FR8213029A FR8213029A FR2530423A1 FR 2530423 A1 FR2530423 A1 FR 2530423A1 FR 8213029 A FR8213029 A FR 8213029A FR 8213029 A FR8213029 A FR 8213029A FR 2530423 A1 FR2530423 A1 FR 2530423A1
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FR
France
Prior art keywords
meat
pork
wine
red wine
fat
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
FR8213029A
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French (fr)
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FR2530423B1 (en
Inventor
Jean Plasse
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SALAISONS ILES
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SALAISONS ILES
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Filing date
Publication date
Application filed by SALAISONS ILES filed Critical SALAISONS ILES
Priority to FR8213029A priority Critical patent/FR2530423A1/en
Publication of FR2530423A1 publication Critical patent/FR2530423A1/en
Application granted granted Critical
Publication of FR2530423B1 publication Critical patent/FR2530423B1/fr
Granted legal-status Critical Current

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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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

This sausage is obtained by mixing pork, previously subjected to an operation of marinating in red wine and the addition of pork fat and then passed through a grinder with green walnuts having being steeped in red wine of the same type as that used in the preparation of the marinade.

Description

SAUCISSON ET SON PROCEDE DE FABRICATION
L'invention concerne un saucisson et son procédé de fabrication.SAUSAGE AND MANUFACTURING METHOD THEREOF
The invention relates to a sausage and its manufacturing process.

On sait qu'habituellement les saucissons sont cons titués d'un mélange de viande - généralement de viande de porc - hachée, de gras de viande et de divers aromates. We know that usually sausages are made up of a mixture of minced meat - usually pork - meat fat and various spices.

L'invention propose un saucisson de ce type mais dont I'originalité consiCite en ce qu'il est constitué dtun mélange haché de viande de porc marinée dans du vin,et de préférence du vin rouge, de matières grasses, d'aromates divers et de cerneaux de noix, également macérés dans le même vin que celui dans lequel a mariné la viande de porc. The invention provides a sausage of this type but whose originality consists in that it consists of a minced mixture of pork marinated in wine, and preferably red wine, fat, various spices and walnut kernels, also macerated in the same wine as the one in which the pork was marinated.

Selon un mode de réalisation particulier de 1'in- vention, le vin rouge utilisé tant pour la marinade de la viande de porc que pour la macération des cerneaux de noix est du Beaujolais. According to a particular embodiment of the invention, the red wine used both for marinating pork and for macerating walnut kernels is Beaujolais.

Le saucisson ainsi obtenu présente une saveur et un arôme tout à fait particulier qui le différencie des produits de ce type existant sur le marché ; la présence de cerneaux de noix, notamment, lui assure des propriétés gustatives extrêmement intéressantes.  The sausage thus obtained has a very particular flavor and aroma which differentiates it from products of this type existing on the market; the presence of walnut kernels, in particular, gives it extremely interesting taste properties.

L'invention a également pour objet un procédé de fabrication de ce saucisson qui comporte les étapes sui- vantes
Mise en marinade pendant 4 à 5 jours dans du vin rouge de morceaux de viande de porc à raison environ 100 Kg de viande pour 2 à 4 litres de vin, broyage de cette viande marinée additionnée de gras de porc à raison d'environ 15 ,' de gras pour 85 % de viande marinée, addition à ce mélange broyé de cerneaux de noix préalablement macérés pendant 2 à 3 jours dans un volume égal de vin de même nature que celui ayant servi à faire mariner la viande, puis addition d'aromates, mise en boyau et séchage de façon classique.A subject of the invention is also a method of manufacturing this sausage which comprises the following steps
Marinating for 4 to 5 days in red wine with pieces of pork at about 100 Kg of meat for 2 to 4 liters of wine, grinding this marinated meat with pork fat at about 15, '' of fat for 85% of marinated meat, addition to this ground mixture of walnuts previously macerated for 2 to 3 days in an equal volume of wine of the same nature as that used to marinate the meat, then addition of aromatics , casing and drying in a conventional manner.

La présente invention sera mieux comprise, d'ailleurs, et ses avantages ressortiront bien de la description qui suit d'un mode de réalisation du procédé de fa brication du saucisson selon l'invention. The present invention will be better understood, moreover, and its advantages will emerge clearly from the description which follows of an embodiment of the method of manufacturing the sausage according to the invention.

100 Kg de viande de porc fraîche de premier choix, débitée en morceaux,sont mis à macérer dans 3 litres de
Beaujolais et sont maintenus dans cette marinade en chambre froide pendant 8 à 5 jours.100 kg of fresh prime pork, cut into pieces, are macerated in 3 liters of
Beaujolais and are kept in this marinade in a cold room for 8 to 5 days.

Cette viande est ensuite additionnée de façon classique de gras de porc, à raison de 15 % de gras pour 85 ,' de viande, puis passée au broyeur ; le résultat du broyage est alors additionné de cerneaux de noix que l'on a préalablement fait macérer pendant 2 à 3 jours dans du
Beaujolais, à raison du même volume de noix et de vin apres addition d'aromates, le mélange est mis en boyau et les saucissons obtenus sont soumis aux opérations classiques de séchage.This meat is then conventionally added with pork fat, at a rate of 15% fat for 85% of meat, then passed to the grinder; the crushing result is then added walnut kernels which have been previously macerated for 2 to 3 days in
Beaujolais, at the rate of the same volume of nuts and wine after addition of aromatics, the mixture is put in casings and the sausages obtained are subjected to conventional drying operations.

Comme il va de soi, et comme il ressort dé ce qui précède, la présente invention ne se limite pas au seul mode de réalisation de ce procédé décrit ci-dessus à titre d'exemple ; elle en embrasse au contraire toutes les variantes, quelles que soient notamment la nature et la proportion des aromates ajoutés en fin de mélange.  As is obvious, and as is clear from the foregoing, the present invention is not limited to the sole embodiment of this process described above by way of example; on the contrary, it embraces all the variants thereof, whatever the nature and the proportion of the flavorings added at the end of the mixture.

Claims (3)

- REVENDICATIONS- CLAIMS 1 - Saucisson du type comprenant un mélange de viande hachée, de gras de viande et daromates t caractérisé en ce que ladite viande a été préalablement soumise à une opération de marinage dans du vin rouge et qu'il comporte en outre des cerneaux de noix également macérés dans du vin rouge. 1 - Sausage of the type comprising a mixture of minced meat, meat fat and herbs t characterized in that said meat has been previously subjected to a marinating operation in red wine and that it also comprises walnut kernels also macerated in red wine. 2 - Procédé de fabrication du saucisson selon la revendication 1, caractérisé en ce qu'il comporte les étapes suivantes : mise en marinade pendant 4 à 5 jours dans du vin rouge de morceaux de viande de porc à raison. d'environ 100 Kg de viande pour 2 à 4 litres de vin, broyage de cette viande marinée additionnée de gras de porc à raison d'environ 15 % de gras pour 85 85 de viande marinée, addition à ce mélange broyé de cerneaux de noix préalablement macérés pendant 2 à 3 jours dans un volume égal de vin de même nature que celui ayant servi à faire mariner la viande, puis addition d'aromates, mise en boyau et séchage de façon classique. 2 - A method of manufacturing sausage according to claim 1, characterized in that it comprises the following steps: marinating for 4 to 5 days in red wine with pieces of pork for good reason. about 100 Kg of meat for 2 to 4 liters of wine, grinding of this marinated meat added with pork fat at a rate of about 15% fat for 85 85 of marinated meat, addition to this ground mixture of walnut kernels previously macerated for 2 to 3 days in an equal volume of wine of the same nature as that used to marinate the meat, then addition of herbs, casing and drying in the conventional manner. 3 - Procédé de fabrication du saucisson selon la revendication 2, caractérisé en ce que le vin rouge utilisé tant pour la marinade de la viande de porc que pour la macération des cerneaux de noix est du Beaujolais.  3 - A method of manufacturing sausage according to claim 2, characterized in that the red wine used both for marinating pork and for macerating walnut kernels is Beaujolais.
FR8213029A 1982-07-20 1982-07-20 Sausage and its manufacturing method. Granted FR2530423A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8213029A FR2530423A1 (en) 1982-07-20 1982-07-20 Sausage and its manufacturing method.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8213029A FR2530423A1 (en) 1982-07-20 1982-07-20 Sausage and its manufacturing method.

Publications (2)

Publication Number Publication Date
FR2530423A1 true FR2530423A1 (en) 1984-01-27
FR2530423B1 FR2530423B1 (en) 1985-03-01

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FR8213029A Granted FR2530423A1 (en) 1982-07-20 1982-07-20 Sausage and its manufacturing method.

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FR (1) FR2530423A1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2606975A1 (en) * 1986-11-13 1988-05-27 Salaisons Iles Sausage and method for manufacturing it
US5503867A (en) * 1992-12-01 1996-04-02 Pleva; Raymond M. Comminuted meat product containing ground cherries
US5652007A (en) * 1992-12-01 1997-07-29 Pleva; Raymond M. Method of making a cured cherry-containing meat product
US5670200A (en) * 1992-12-01 1997-09-23 Pleva; Raymond M. Cherry-containing meat product and method of making the same
FR2803487A1 (en) * 2000-01-06 2001-07-13 Jean Jacques Teyssier Preparing and preserving meat by salting, pickling and drying comprises using pickling brine containing red wine
EP2415361A1 (en) * 2011-08-12 2012-02-08 Heinrich Bille GmbH & Co. KG Raw poultry sausage, in particular poultry salami, and method for its manufacture
GR1008906B (en) * 2015-08-07 2016-12-19 ΣΑΡΗΜΠΟΓΙΑΣ - ΕΠΕΞΕΡΓΑΣΙΑ - ΕΜΠΟΡΙΑ ΚΡΕΑΤΩΝ - ΑΛΛΑΝΤΙΚΩΝ ΑΝΩΝΥΜΗ ΕΤΑΙΡΕΙΑ με δ.τ. "ΣΑΡΗ ΑΕ" Low-fat turkey fillet with chestnuts and pine nuts

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1003700A (en) * 1947-02-14 1952-03-20 Process for the preparation of food products
FR1465936A (en) * 1966-01-26 1967-01-13 Process for the production of a cholesterol-free mass for raw sausage
FR2157257A5 (en) * 1971-10-19 1973-06-01 Vilain Marcel Pork products prepn - starting from lean cuts of pork
US4134386A (en) * 1977-08-08 1979-01-16 Fred Miguel Stove switch cover lock

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1003700A (en) * 1947-02-14 1952-03-20 Process for the preparation of food products
FR1465936A (en) * 1966-01-26 1967-01-13 Process for the production of a cholesterol-free mass for raw sausage
FR2157257A5 (en) * 1971-10-19 1973-06-01 Vilain Marcel Pork products prepn - starting from lean cuts of pork
US4134386A (en) * 1977-08-08 1979-01-16 Fred Miguel Stove switch cover lock

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
R.J. COURTINE: NOUVEAU LAROUSSE GASTRONOMIQUE, 1967, Librairie Larousse, Paris (FR), pages 652-653. *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2606975A1 (en) * 1986-11-13 1988-05-27 Salaisons Iles Sausage and method for manufacturing it
US5503867A (en) * 1992-12-01 1996-04-02 Pleva; Raymond M. Comminuted meat product containing ground cherries
US5652007A (en) * 1992-12-01 1997-07-29 Pleva; Raymond M. Method of making a cured cherry-containing meat product
US5670200A (en) * 1992-12-01 1997-09-23 Pleva; Raymond M. Cherry-containing meat product and method of making the same
FR2803487A1 (en) * 2000-01-06 2001-07-13 Jean Jacques Teyssier Preparing and preserving meat by salting, pickling and drying comprises using pickling brine containing red wine
EP2415361A1 (en) * 2011-08-12 2012-02-08 Heinrich Bille GmbH & Co. KG Raw poultry sausage, in particular poultry salami, and method for its manufacture
EP2556755A1 (en) * 2011-08-12 2013-02-13 Heinrich Bille GmbH & Co. KG Raw poultry sausage, in particular poultry salami, and method for its manufacture
GR1008906B (en) * 2015-08-07 2016-12-19 ΣΑΡΗΜΠΟΓΙΑΣ - ΕΠΕΞΕΡΓΑΣΙΑ - ΕΜΠΟΡΙΑ ΚΡΕΑΤΩΝ - ΑΛΛΑΝΤΙΚΩΝ ΑΝΩΝΥΜΗ ΕΤΑΙΡΕΙΑ με δ.τ. "ΣΑΡΗ ΑΕ" Low-fat turkey fillet with chestnuts and pine nuts

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Publication number Publication date
FR2530423B1 (en) 1985-03-01

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