FR2530423A1 - Saucisson et son procede de fabrication - Google Patents

Saucisson et son procede de fabrication Download PDF

Info

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
Authority
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
Other languages
English (en)
French (fr)
Other versions
FR2530423B1 (enrdf_load_stackoverflow
Inventor
Jean Plasse
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.)
SALAISONS ILES
Original Assignee
SALAISONS ILES
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 SALAISONS ILES filed Critical SALAISONS ILES
Priority to FR8213029A priority Critical patent/FR2530423A1/fr
Publication of FR2530423A1 publication Critical patent/FR2530423A1/fr
Application granted granted Critical
Publication of FR2530423B1 publication Critical patent/FR2530423B1/fr
Granted 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

Landscapes

  • 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)
FR8213029A 1982-07-20 1982-07-20 Saucisson et son procede de fabrication Granted FR2530423A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8213029A FR2530423A1 (fr) 1982-07-20 1982-07-20 Saucisson et son procede de fabrication

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8213029A FR2530423A1 (fr) 1982-07-20 1982-07-20 Saucisson et son procede de fabrication

Publications (2)

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

Family

ID=9276327

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8213029A Granted FR2530423A1 (fr) 1982-07-20 1982-07-20 Saucisson et son procede de fabrication

Country Status (1)

Country Link
FR (1) FR2530423A1 (enrdf_load_stackoverflow)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2606975A1 (fr) * 1986-11-13 1988-05-27 Salaisons Iles Saucisson et son procede de fabrication
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 (fr) * 2000-01-06 2001-07-13 Jean Jacques Teyssier Procede de preparation et de convervation d'un produit alimentaire carne, notamment un jambon, et le produit obtenu selon le procede
EP2415361A1 (de) * 2011-08-12 2012-02-08 Heinrich Bille GmbH & Co. KG Geflügelrohwurst, insbesondere Geflügelsalami und Verfahren zu deren Herstellung
GR1008906B (el) * 2015-08-07 2016-12-19 ΣΑΡΗΜΠΟΓΙΑΣ - ΕΠΕΞΕΡΓΑΣΙΑ - ΕΜΠΟΡΙΑ ΚΡΕΑΤΩΝ - ΑΛΛΑΝΤΙΚΩΝ ΑΝΩΝΥΜΗ ΕΤΑΙΡΕΙΑ με δ.τ. "ΣΑΡΗ ΑΕ" Φιλετο γαλοπουλας (λιπαρα 0-2%) με κουκουναρι και καστανο

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1003700A (fr) * 1947-02-14 1952-03-20 Procédé pour la préparation de produits alimentaires
FR1465936A (fr) * 1966-01-26 1967-01-13 Procédé de fabrication d'une masse exempte de cholestérol pour saucisson cru
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 (fr) * 1947-02-14 1952-03-20 Procédé pour la préparation de produits alimentaires
FR1465936A (fr) * 1966-01-26 1967-01-13 Procédé de fabrication d'une masse exempte de cholestérol pour saucisson cru
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 (fr) * 1986-11-13 1988-05-27 Salaisons Iles Saucisson et son procede de fabrication
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 (fr) * 2000-01-06 2001-07-13 Jean Jacques Teyssier Procede de preparation et de convervation d'un produit alimentaire carne, notamment un jambon, et le produit obtenu selon le procede
EP2415361A1 (de) * 2011-08-12 2012-02-08 Heinrich Bille GmbH & Co. KG Geflügelrohwurst, insbesondere Geflügelsalami und Verfahren zu deren Herstellung
EP2556755A1 (de) * 2011-08-12 2013-02-13 Heinrich Bille GmbH & Co. KG Geflügelrohwurst, insbesondere Geflügelsalami und Verfahren zu deren Herstellung
GR1008906B (el) * 2015-08-07 2016-12-19 ΣΑΡΗΜΠΟΓΙΑΣ - ΕΠΕΞΕΡΓΑΣΙΑ - ΕΜΠΟΡΙΑ ΚΡΕΑΤΩΝ - ΑΛΛΑΝΤΙΚΩΝ ΑΝΩΝΥΜΗ ΕΤΑΙΡΕΙΑ με δ.τ. "ΣΑΡΗ ΑΕ" Φιλετο γαλοπουλας (λιπαρα 0-2%) με κουκουναρι και καστανο

Also Published As

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

Similar Documents

Publication Publication Date Title
Babbitt et al. Decomposition of trimethylamine oxide and changes in protein extractability during frozen storage of minced and intact hake (Merluccius productus) muscle
FR2530423A1 (fr) Saucisson et son procede de fabrication
JP2000515746A (ja) チェリー含有食肉製品およびその製法
Porter et al. Inhibition of protease activity in muscle extracts and surimi from Pacific whiting, Merluccius productus, and arrowtooth flounder, Atheresthes stomias
KR101007931B1 (ko) 즉석식 냉동양념게장 및 그의 제조방법
Stadnik et al. Free amino acids and biogenic amines content during ageing of dry-cured pork loins inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain
JPH0257913B2 (enrdf_load_stackoverflow)
RU2077849C1 (ru) Способ приготовления малосоленого кремообразного продукта из гидробионтов
FR2591860A1 (fr) Procede de preparation d'un aliment carne, en particulier de jambons.
RU2212801C1 (ru) Способ приготовления пресервов в желейной заливке с ароматом копчения
FR2499368A1 (fr) Procede de preparation de compositions a base d'olives et compositions obtenues
Torrejón et al. Aggregation of minced hake during frozen storage
FR2606975A1 (fr) Saucisson et son procede de fabrication
KR102701248B1 (ko) 돼지 볼살 및 돼지 눈살을 이용한 돼지 특수부위 돈가스 제조방법
CA2514928A1 (fr) Procede de preparation pour conservation de produits alimentaires crus issus de la peche
CN113100282A (zh) 一种专用于提升黑鱼肉长期冷藏品质的联合处理方法
US3477859A (en) Process for improving the color of comminuted meat
FR2786666A1 (fr) Procede de preparation d'une composition culinaire en forme de saucisse et composition ainsi obtenue
JPH08107757A (ja) 魚介類干物または魚介類干物含有製品の製造法
FR2559649A1 (fr) Pate de poisson, notamment de truites et son procede d'obtention
FR2767031A1 (fr) Procede de preparation d'un produit hache surgele a partir de viande de poisson et produit prepare selon ledit procede
EP0653167A1 (fr) Produit alimentaire à base de viande de lapin et procédé de préparation d'un tel produit
US3523800A (en) Method of extracting salt soluble protein from post-rigor meat
EP0245185B1 (fr) Composition alimentaire à base de viande de mouton
FR2639517A1 (fr) Procede de fabrication d'un produit alimentaire a base de poissons ou de fruits de mer

Legal Events

Date Code Title Description
ST Notification of lapse