FR2836013B1 - Composition pour la fabrication de saucisses ou autres charcuteries sous boyau vegetal - Google Patents

Composition pour la fabrication de saucisses ou autres charcuteries sous boyau vegetal

Info

Publication number
FR2836013B1
FR2836013B1 FR0201983A FR0201983A FR2836013B1 FR 2836013 B1 FR2836013 B1 FR 2836013B1 FR 0201983 A FR0201983 A FR 0201983A FR 0201983 A FR0201983 A FR 0201983A FR 2836013 B1 FR2836013 B1 FR 2836013B1
Authority
FR
France
Prior art keywords
sausages
plant
manufacture
composition
meat products
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 - Fee Related
Application number
FR0201983A
Other languages
English (en)
Other versions
FR2836013A1 (fr
Inventor
Michel Monge
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.)
SOUSSANA SA
Original Assignee
SOUSSANA 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 SOUSSANA SA filed Critical SOUSSANA SA
Priority to FR0201983A priority Critical patent/FR2836013B1/fr
Publication of FR2836013A1 publication Critical patent/FR2836013A1/fr
Application granted granted Critical
Publication of FR2836013B1 publication Critical patent/FR2836013B1/fr
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • 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
FR0201983A 2002-02-18 2002-02-18 Composition pour la fabrication de saucisses ou autres charcuteries sous boyau vegetal Expired - Fee Related FR2836013B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0201983A FR2836013B1 (fr) 2002-02-18 2002-02-18 Composition pour la fabrication de saucisses ou autres charcuteries sous boyau vegetal

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0201983A FR2836013B1 (fr) 2002-02-18 2002-02-18 Composition pour la fabrication de saucisses ou autres charcuteries sous boyau vegetal

Publications (2)

Publication Number Publication Date
FR2836013A1 FR2836013A1 (fr) 2003-08-22
FR2836013B1 true FR2836013B1 (fr) 2004-07-09

Family

ID=27636246

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0201983A Expired - Fee Related FR2836013B1 (fr) 2002-02-18 2002-02-18 Composition pour la fabrication de saucisses ou autres charcuteries sous boyau vegetal

Country Status (1)

Country Link
FR (1) FR2836013B1 (fr)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1474629A (en) * 1921-08-16 1923-11-20 Laval Separator Co De Process for purifying liquids
US2441729A (en) * 1943-12-08 1948-05-18 Kelco Co Algin gel-forming compositions
GB828350A (en) * 1957-02-14 1960-02-17 Alginate Ind Ltd Improvements in or relating to the production of alginate jellies and the like
CH658974A5 (fr) * 1983-12-21 1986-12-31 Vitroculture Sa Composition alimentaire destinee a la preparation ou a la decoration des viandes et produits similaires.
US4603054A (en) * 1985-03-21 1986-07-29 Colorado State Univ. Research Foundation Process for preparing algin/calcium gel structured meat products
US5045332A (en) * 1989-10-10 1991-09-03 The Pillsbury Company Methods and materials for inhibiting the development of warmed-over flavor in meat
DE4431992A1 (de) * 1994-09-08 1996-03-14 Hoechst Ag Mit Flüssigrauch imprägnierte schlauchförmige Nahrungsmittelhülle auf der Basis von Cellulosehydrat
EP0758529B1 (fr) * 1995-08-11 2001-04-18 Societe Des Produits Nestle S.A. Méthode pour préparer des aliments reconstitués avec contrôle de la gélification

Also Published As

Publication number Publication date
FR2836013A1 (fr) 2003-08-22

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Legal Events

Date Code Title Description
TP Transmission of property
PLFP Fee payment

Year of fee payment: 15

ST Notification of lapse

Effective date: 20171031