FR3053875B1 - BOVINE MEAT-BASED SAUSAGE - Google Patents

BOVINE MEAT-BASED SAUSAGE Download PDF

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Publication number
FR3053875B1
FR3053875B1 FR1656734A FR1656734A FR3053875B1 FR 3053875 B1 FR3053875 B1 FR 3053875B1 FR 1656734 A FR1656734 A FR 1656734A FR 1656734 A FR1656734 A FR 1656734A FR 3053875 B1 FR3053875 B1 FR 3053875B1
Authority
FR
France
Prior art keywords
meats
sausage
pretreated
beef
soaking solution
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
FR1656734A
Other languages
French (fr)
Other versions
FR3053875A1 (en
Inventor
Daniel Amsellem
Maurice Bensoussan
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.)
Usine Amsellem
Original Assignee
Usine Amsellem
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 Usine Amsellem filed Critical Usine Amsellem
Priority to FR1656734A priority Critical patent/FR3053875B1/en
Priority to CA2973034A priority patent/CA2973034A1/en
Priority to PCT/IB2017/054670 priority patent/WO2018011773A1/en
Publication of FR3053875A1 publication Critical patent/FR3053875A1/en
Application granted granted Critical
Publication of FR3053875B1 publication Critical patent/FR3053875B1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

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

Abstract

L'invention concerne un procédé de fabrication d'un saucisson sec à base de viande bovine caractérisé en ce qu'il comprend une étape de : -prétraitement d'au moins une viande maigre bovine et d'au moins une viande grasse bovine, dites viandes à prétraiter comprenant les étapes de : -trempage, dans une solution de trempage, des viandes à prétraiter pendant 30 min à 2h, -retrait des viandes à prétraiter de la solution de trempage, -enrobage des viandes retirées de la solution de trempage avec du sel, -retrait du sel enrobant les viandes, le procédé comprenant en outre les étapes de : -hachage des viandes, -assaisonnement des viandes hachées avec une composition, dite une composition d'assaisonnement, -embossage des viandes assaisonnées de manière à former un saucisson, -étuvage du saucisson et -séchage du saucisson étuvé à l'étape précédente de manière à obtenir un saucisson sec.The invention relates to a method of manufacturing a dry sausage based on beef, characterized in that it comprises a step of: -pretreatment of at least one lean beef and at least one fatty beef, said meats to be pretreated comprising the steps of: - dipping, in a soaking solution, the meats to be pretreated for 30 min to 2 hours, - removing the meats to be pretreated from the soaking solution, - coating the meats removed from the soaking solution with salt, -removing the salt coating the meats, the method further comprising the steps of: -chopping the meats, -seasoning the minced meats with a composition, called a seasoning composition, -embossing the seasoned meats so as to form a sausage, steaming the sausage and drying the steamed sausage in the previous step so as to obtain a dry sausage.

FR1656734A 2016-07-13 2016-07-13 BOVINE MEAT-BASED SAUSAGE Expired - Fee Related FR3053875B1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR1656734A FR3053875B1 (en) 2016-07-13 2016-07-13 BOVINE MEAT-BASED SAUSAGE
CA2973034A CA2973034A1 (en) 2016-07-13 2017-07-11 Bovine meat-product sausage
PCT/IB2017/054670 WO2018011773A1 (en) 2016-07-13 2017-07-31 Saucisson containing beef

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1656734A FR3053875B1 (en) 2016-07-13 2016-07-13 BOVINE MEAT-BASED SAUSAGE
FR1656734 2016-07-13

Publications (2)

Publication Number Publication Date
FR3053875A1 FR3053875A1 (en) 2018-01-19
FR3053875B1 true FR3053875B1 (en) 2021-07-30

Family

ID=57796406

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1656734A Expired - Fee Related FR3053875B1 (en) 2016-07-13 2016-07-13 BOVINE MEAT-BASED SAUSAGE

Country Status (3)

Country Link
CA (1) CA2973034A1 (en)
FR (1) FR3053875B1 (en)
WO (1) WO2018011773A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113632932A (en) * 2021-07-19 2021-11-12 湖北周黑鸭食品工业园有限公司 Rattan pepper flavor chicken accessory marinade and preparation method of chicken accessory

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4279935A (en) * 1979-03-23 1981-07-21 Servbest Foods, Inc. Dry sausage processing with added acid
AT371669B (en) * 1981-05-22 1983-07-25 Wagner Franz METHOD FOR PRODUCING FRESH SAUSAGE PRODUCTS
FR2691614B1 (en) * 1992-05-26 1994-08-19 Roquette Freres Improved process for making dry sausages.
ES2149092B1 (en) * 1998-04-08 2002-02-01 Carbonell Matas Bernat PROCEDURE FOR THE ELABORATION OF SAUSAGES.
CN101715968B (en) * 2009-11-27 2012-05-23 唐山法立德清真食品有限公司 Lactobacillus fermented beef dry sausage and processing method thereof
FR3004316B1 (en) * 2013-04-16 2015-03-27 Line ALLERGEN FREE DELICATESS WITH SODIUM CITRATE, GINGER AND ONION

Also Published As

Publication number Publication date
FR3053875A1 (en) 2018-01-19
WO2018011773A1 (en) 2018-01-18
CA2973034A1 (en) 2018-01-13

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