FR2840510A1 - Process to make lamb/kid sausages uses the ground meat together with spices and herbs, to be matured in brine before being minced finely and solidified into sausage meat for filling in a sausage skin - Google Patents

Process to make lamb/kid sausages uses the ground meat together with spices and herbs, to be matured in brine before being minced finely and solidified into sausage meat for filling in a sausage skin Download PDF

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FR2840510A1
FR2840510A1 FR0306109A FR0306109A FR2840510A1 FR 2840510 A1 FR2840510 A1 FR 2840510A1 FR 0306109 A FR0306109 A FR 0306109A FR 0306109 A FR0306109 A FR 0306109A FR 2840510 A1 FR2840510 A1 FR 2840510A1
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Prior art keywords
meat
phase
spices
sausage
brine
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FR0306109A
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French (fr)
Inventor
Puerta Angel Gonzalez
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DECOMER HQF ESPANA SL
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DECOMER HQF ESPANA SL
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65Sausages
    • AHUMAN NECESSITIES
    • A22BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22CPROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products

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

Abstract

The sausage product has ground lamb meat as the main ingredient. It is seasoned with spices and aromatic herbs, and matured in brine at a controlled temperature. When ready the meat is minced finely, solidified in a vacuum and fills a sausage skin.

Description

a une ceinture pour les chiens sans ou avec des petite polls.has a belt for dogs with or without small polls.

Produit alimentaire de charcuterie en boyau et procede pour son obtention Objet de ['invention La presente invention comme son propre nom l'indique concerne des produits alimentaires a base de viande, presentes sous forme de charcuterie en boyau pour leur commercialisation, ainsi quta un procede pour l'obtention  Gut deli food product and process for obtaining it Object of the invention The present invention, as its own name indicates, relates to meat-based food products, presented in the form of gut deli products for sale, as well as a process. for obtaining

desdits produits.of said products.

Particulierement le produit alimentaire de la presente invention, comprend comme ingredient principal de la viande trituree d'agneau, assaisonnee avec des epices et des plantes comestibles aromatiques, et soumise a un procede de murissement a temperature controlee et d'assaisonnement en saumure, avant detre finement hachee, petrie et conformee  Particularly the food product of the present invention, comprises as main ingredient triturated lamb meat, seasoned with spices and edible aromatic plants, and subjected to a process of ripening at controlled temperature and seasoning in brine, before detr finely chopped, kneaded and conformed

dans un boyau ou un element similaire.  in a hose or the like.

Antecedents de l' invention Il existe une multitude de produits alimentaires de  BACKGROUND OF THE INVENTION There are a multitude of food products of

charcuterie en boyau, aussi bien traditionnels que nouveaux.  cased cold meats, both traditional and new.

En general, la viande ou le poisson en boyau vent traites prealablement et petris avant d'etre mis en boyau, soit pour former un produit qui doit etre consomme frais, comme par exemple les saucisses ou similaires, ou cures du type chorizo,  In general, meat or fish in casings are pre-treated and kneaded before being cased, either to form a product which must be eaten fresh, such as sausages or the like, or cures of the chorizo type,

boudin ou similaires.sausage or the like.

On conna1t des produits ayant ces caracteristiques, mis a part les produits traditionnels fan's avec de la viande de pore ou de vache, d'autre ayant meme fait ltobjet de documents de brevet, comme le n 2141057 concernant un produit alimentaire de charcuterie en boyau a base de dindon, le n 2107975, concernant un produit alimentaire en boyau a base de poisson, ou meme le n 2149092 concernant un produit alimentaire de charcuterie en boyau a base de viande avec un  We know of products having these characteristics, apart from the traditional products faned with pore or cow meat, others having even been the subject of patent documents, such as No. 2141057 concerning a deli food product in casings with turkey base, No. 2107975, for a gut-based food product based on fish, or even 2149092, for a sausage gut-based food product in a gut base with a

traitement prealable specifique.specific pre-treatment.

Description de l' inventionDescription of the invention

La presente invention, comme son propre titre le specific concerne un produit alimentaire de charcuterie en boyau, presentant comme particularite le fait que l' ingredient  The present invention, like its own title, the specific relates to a cased deli food product, presenting as a particularity the fact that the ingredient

fondamental de celui-ci est la viande d'agneau ou de chevreau.  fundamental of it is lamb or kid meat.

La viande d'agneau ou de chevreau presente un gout rustre et tres caracteristique qui la font caracteristique pour le palais du consommateur. On nia probablement pas fabrique, ni meme essaye de fabriquer des produits alimentaires de charcuterie en boyau ou prepares avec cette viande, car on n'a pas decouvert jusqu'a present un procede pour l'adoucir, de maniere a ce qu'elle acquiert un bouquet agreable pour le  Lamb or kid meat has a very characteristic and rustic taste which makes it characteristic for the palate of the consumer. We probably did not make, or even try to make, sausage food gut or prepared with this meat, because so far we have not discovered a process to soften it, so that it acquires a pleasant bouquet for the

palais de tout consommateur.palate of any consumer.

Le produit al imentaire de cette invent ion comprend, outre la viande d'agneau ou de chevreau, un assaisonnement et une salaison avec des epices et des plantes comestibles aromatiques, qui vent precisement de ['ail, du piment, du romarin, du fenouil, du thym, de l'origan et du persil hachees finement et saupoudrees a des doses comprises entre 0,2% et  The food product of this invention includes, in addition to lamb or kid meat, a seasoning and a salting with spices and aromatic edible plants, which precisely sells garlic, chilli, rosemary, fennel , thyme, oregano and parsley, finely chopped and sprinkled at doses between 0.2% and

0,8% selon la viande employee.0.8% depending on the meat used.

Le procede employe pour l'obtention de ce produit alimentaire comprend diverges phases que l' on analyse a la suite: a) Une premiere phase de selection de la viande dagneau, particulierement celle se trouvant entre les pastes arrieres, suivi d'un procede de desossement et d'enlevement des tendons a partir duquel on procede au decoupage de la viande pour obtenir des des d' environ 3 centimetres de cote et un poids  The process used to obtain this food product comprises various phases which are analyzed as follows: a) A first phase of selection of lamb meat, particularly that between the rear pastes, followed by a process of boning and removal of tendons from which we cut the meat to obtain dice of about 3 centimeters in size and weight

d' environ 30 grammes chacun.about 30 grams each.

b) Une seconde phase dans laquelle la viande est saupoudree avec de ['ail, du piment, du romarin, du fenouil, du thym, de l'origan et du persil pour donner un gout caracteristique au produit final. La viande ainsi assaisonnee murie dans une chambre a une temperature controlee comprise entre 0 et 8 C, pendant une periode d'environ 48 heures. Le but de cette phase est ['elimination du gout rustre et adoucir son bouquet en lui fournissant des notes plus agreables pour le palais du consommateur. c) Dans une troisieme phase les morceaux de viande accompagnes des epices deja murs vent immerges dans une saumure preparee avec les meme epices et du yin, de preference de la region de Montilla; et a la suite, on les laisse pendant 48 heures additionnelles, a une temperature comprise entre 0 et 8 C,  b) A second phase in which the meat is sprinkled with garlic, chilli, rosemary, fennel, thyme, oregano and parsley to give a characteristic taste to the final product. The meat thus seasoned matured in a room at a controlled temperature between 0 and 8 C, for a period of about 48 hours. The aim of this phase is to eliminate the rustic taste and soften its bouquet by providing it with more pleasant notes for the consumer's palate. c) In a third phase the pieces of meat accompanied by spices already ripe wind immersed in a brine prepared with the same spices and yin, preferably from the region of Montilla; and thereafter, they are left for an additional 48 hours, at a temperature between 0 and 8 ° C.,

pour leur assaisonnement interne.for their internal seasoning.

d) Finalement, le produit ainsi macere, est soumis a un hachement plus fin, en maintenant sa temperature a environ 1 C pour que la viande maintienne une durete suffisante pour que ledit hachement obtlenne l'effet demolisseur adequat et non pas celui du petrissage. A la suite, on petrit sous vice et on conforme le produit a l'interieur du boyau ou produit  d) Finally, the product thus macerated is subjected to a finer mincing, maintaining its temperature at around 1 ° C. so that the meat maintains a hardness sufficient for said mincing to obtain the adequate demolishing effect and not that of kneading. Then we knead under defect and we conform the product inside the hose or product

similaire et on emballe.similar and we pack.

Ce dernier procede d'emballage est realise pendant une periode denviron 6 minutes, effectue, de preference, en deux phases; une premiere phase de 3 minutes de pre-melange ou la viande hachee et les epices sans vice vent broyees pour ne pas liberer le sulfite des acides, en passant a la suite les trots minutes suivantes a un petrissage sous vice, avec un niveau d'environ 60, pour que les pores de la viande s'ouvrent et  This latter packaging process is carried out for a period of approximately 6 minutes, preferably carried out in two phases; a first phase of 3 minutes of pre-mixing where the minced meat and the spices without vice wind crushed not to release the sulphite of the acids, passing thereafter the following trots minutes to a kneading under vice, with a level of about 60, so that the pores of the meat open and

que les epices s'introduisent mieux dans la viande.  that the spices are better introduced into the meat.

Le produit ainsi obtenu acquiert la forme de saucisses, chorizos ou de boudins, avec la particularite d etre realises avec de la viande dagneau, qui a une caracteristique de gout et de texture completement differente de tout ce que lton est  The product thus obtained acquires the form of sausages, chorizos or sausages, with the particularity of being made with lamb meat, which has a characteristic of taste and texture completely different from all that is

habitue en siagissant de viande de pore ou de vache.  accustomed to serving pore or cow meat.

Description d'un exemple pratique de realisation  Description of a practical example of realization

On nettoie et on desosse 40 kg de jambe arriere d'agneau et 45 kg de viande maigre du meme animal. A la suite, on prepare 0,5 kg d'un melange des plantes aromatiques et epices suivantes: de ['ail, du piment, du romarin, du fenouil, du thym, de l'origan et du persil, on hache le tout et on saupoudre avec une partie de ce melange et avec 1,5 kg de piment rouge et du sel, en laissant murir ce melange dans une chambre a une temperature controlee comprise entre 0 et 8 C, pendant une periode d'environ 48 heures. Les morceaux de viande accompagnes des epices deja muries vent immerges dans une saumure preparee a partir de 7 litres d'eau, sans chlore et sans calcaire, et avec des herbes et des epices restantes de la phase anterieure et 2 litres de vin de Montilla, en laissant le produit dans cette saumure 48 heures de plus, a une temperature comprise entre 0 et 8 C. Finalement, le produit macere est soumis a un hachement plus fin, en maintenant sa temperature a environ 1 C pour que la viande maintienne une durete suffisante pour que ledit hachement obtienne lteffet demolisseur adequat et non pas celui du petrissage. A la suite, on petrit sous vice et on effectue la  40 kg of rear leg of lamb and 45 kg of lean meat from the same animal are cleaned and deboned. Subsequently, 0.5 kg of a mixture of the following aromatic plants and spices is prepared: garlic, chilli, rosemary, fennel, thyme, oregano and parsley, chopped everything and we sprinkle with a part of this mixture and with 1.5 kg of red pepper and salt, leaving to mature this mixture in a room at a controlled temperature between 0 and 8 C, for a period of about 48 hours. The pieces of meat accompanied by already ripe spices are immersed in a brine prepared from 7 liters of water, without chlorine and without lime, and with herbs and spices remaining from the previous phase and 2 liters of Montilla wine, leaving the product in this brine for an additional 48 hours, at a temperature between 0 and 8 C. Finally, the macerated product is subjected to a finer chopping, maintaining its temperature at around 1 C so that the meat maintains a hardness sufficient for said chopping to obtain the proper demolisher effect and not that of kneading. Then we knead under vice and we carry out the

mise en boyau.casing.

Claims (6)

REVENDICATIONS 1.- Produit alimentaire de charcuterie en boyau, caracterise en ce que qu'il comprend comme ingredient principal de la viande trlturee d'agneau, assaisonnee avec des epices et des plantes comestibles aromatiques, soumise a un procede de murissement a temperature contrdlee et a un autre d'assaisonnement en saumure, avant d'etre hachee finement, petrie et conformee a l'interieur d'jun boyau ou element simllaire.  1.- Charcuterie cased food product, characterized in that it comprises as main ingredient troutured lamb meat, seasoned with spices and edible aromatic plants, subjected to a ripening process at controlled temperature and another seasoning in brine, before being finely chopped, kneaded and conformed inside a hose or similar element. 2.- Produit alimentaire de charcuterie en boyau selon la revendication anterieure, caracterise en ce que les plantes aromatiques employees dans l'assaisonnement et la saumure consistent a de ['ail, du piment, du romarin, du fenouil, du thym, de ltorigan et du persil, hachees finement et saupoudrees a des doses comprises entre 0,1% et 0,8% du poids2. A cased sausage food product according to the preceding claim, characterized in that the aromatic plants used in the seasoning and in the brine consist of garlic, chilli, rosemary, fennel, thyme, oregano and parsley, finely chopped and sprinkled at doses between 0.1% and 0.8% by weight de la viande employee.used meat. 3.- Procede pour ltobtention du produit alimentaire de charcuterie en boyau de la premiere revendication, caracterise en ce qu'il comprend: a) une premiere phase de selection de la viande, desossement et enlevement des tendons, en la decoupant jusqu' a l' obtention de des d' environ 30 grammes de poids, b) une deuxieme phase de murissement dans une chambre a temperature controlee, de la viande prealablement saupoudree avec les epices et les plantes aromatiques indiquees; c) une troisieme phase d'immersion et maceration en saumure preparee avec les memes epices que celles de la phase anterieure; et d) une phase finale de hachage fin et de petrissage sous vice, en terminant par la conformation du produit a l'interieur du  3.- Method for obtaining the food product for sausages in casings of the first claim, characterized in that it comprises: a) a first phase of selection of the meat, boning and removal of the tendons, by cutting it up to the obtaining about 30 grams of weight, b) a second ripening phase in a temperature-controlled room, meat previously sprinkled with the spices and aromatic plants indicated; c) a third phase of immersion and maceration in brine prepared with the same spices as those of the previous phase; and d) a final phase of fine chopping and vice kneading, ending with the conformation of the product inside the boyau ou element similaire employe et son emballage.  hose or similar element used and its packaging. 4.- Procede selon la revendication anterieure, caracterise en ce que la phase de murissement est effectuee a une temperature comprise entre 0 et 8 C, pendant une periode d' environ 48 heures.  4.- Method according to the preceding claim, characterized in that the ripening phase is carried out at a temperature between 0 and 8 C, for a period of about 48 hours. 5.- Procede selon la revendication 3, caracterise en ce que ['immersion en saumure est effectuee pendant une periode5.- Method according to claim 3, characterized in that ['immersion in brine is carried out for a period d' environ 48 heures en ajoutant, lors de cette phase, du yin.  approximately 48 hours by adding yin during this phase. 6.- Procede, selon la revendication 3, caracterise en ce que la phase de hachage fin est effectuee a temperature basse, avant le petrissage effectue sous vice, qui cure environ 6 minutes, periode pendant la queue on effectue, lors d'une premiere etape, un petrissage sans vice et lors de l'etape  6.- Method according to claim 3, characterized in that the fine chopping phase is carried out at low temperature, before kneading performed under vice, which takes about 6 minutes, period during the tail is carried out, during a first stage, a kneading without vice and during the stage finale sous vice d'environ 60%.final under defect of about 60%.
FR0306109A 2002-05-24 2003-05-21 Process to make lamb/kid sausages uses the ground meat together with spices and herbs, to be matured in brine before being minced finely and solidified into sausage meat for filling in a sausage skin Pending FR2840510A1 (en)

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Application Number Priority Date Filing Date Title
ES200201193A ES2198211B1 (en) 2002-05-24 2002-05-24 FOOD PRODUCT EMBUTIDO AND PROCEDURE FOR OBTAINING.

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3573062A (en) * 1967-05-24 1971-03-30 Mayer & Co Inc O Meat products
US3738842A (en) * 1972-02-17 1973-06-12 Merck & Co Inc Process for preparing cured sausages
DE2311630A1 (en) * 1973-03-09 1974-10-17 Willy Geyer Diet-sausage for diabetics - contg. lean lamb, lard, pistachio, salts, spice and glutamate
US4279935A (en) * 1979-03-23 1981-07-21 Servbest Foods, Inc. Dry sausage processing with added acid
BE892644A (en) * 1982-03-26 1982-09-27 Dingemans Eddy Salami sausage made from lamb and back bacon - with flavourings, fat emulsifier and colour stabiliser
AU5039193A (en) * 1992-11-02 1994-05-12 Kutasi, Lexie Anne A method for processing meant
EP0619083A1 (en) * 1993-04-05 1994-10-12 Rhone-Poulenc Specialty Chemicals Co. Reduced fat comminuted meat compositions
JPH10262613A (en) * 1997-03-24 1998-10-06 Snow Brand Food Co Ltd Sausage similar to fresh sausage in palate feeling and flavor, and its production
WO1999021438A1 (en) * 1997-10-24 1999-05-06 Bernard Matthews Plc A novel cooked sausage and a method for making the same

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2483750A1 (en) * 1980-06-06 1981-12-11 Montagner Guy Prodn. of potted meat from mutton - by cooking with stock and cayenne pepper
FR2622401B1 (en) * 1987-10-28 1990-02-09 Brun Jean PROCESS FOR THE PREPARATION OF MEAT FOOD BASED ON SHEEP MEAT AND PRODUCT OBTAINED

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3573062A (en) * 1967-05-24 1971-03-30 Mayer & Co Inc O Meat products
US3738842A (en) * 1972-02-17 1973-06-12 Merck & Co Inc Process for preparing cured sausages
DE2311630A1 (en) * 1973-03-09 1974-10-17 Willy Geyer Diet-sausage for diabetics - contg. lean lamb, lard, pistachio, salts, spice and glutamate
US4279935A (en) * 1979-03-23 1981-07-21 Servbest Foods, Inc. Dry sausage processing with added acid
BE892644A (en) * 1982-03-26 1982-09-27 Dingemans Eddy Salami sausage made from lamb and back bacon - with flavourings, fat emulsifier and colour stabiliser
AU5039193A (en) * 1992-11-02 1994-05-12 Kutasi, Lexie Anne A method for processing meant
EP0619083A1 (en) * 1993-04-05 1994-10-12 Rhone-Poulenc Specialty Chemicals Co. Reduced fat comminuted meat compositions
JPH10262613A (en) * 1997-03-24 1998-10-06 Snow Brand Food Co Ltd Sausage similar to fresh sausage in palate feeling and flavor, and its production
WO1999021438A1 (en) * 1997-10-24 1999-05-06 Bernard Matthews Plc A novel cooked sausage and a method for making the same

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 199741, Derwent World Patents Index; Class D12, AN 1997-438206, XP002261070 *
HELGESEN H.: "Selection of dry fermented lamb sausages for consumer testing", FOOD QUALITY AND PREFERENCE, vol. 6, no. 2, 1995, pages 109 - 120, XP002261069 *
PATENT ABSTRACTS OF JAPAN vol. 1999, no. 01 29 January 1999 (1999-01-29) *

Also Published As

Publication number Publication date
ES2198211A1 (en) 2004-01-16
ES2198211B1 (en) 2005-04-01

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