GB456944A - A process for producing a flavouring and seasoning preparation - Google Patents

Abstract

A flavouring and seasoning preparation more particularly for use in making savoury rice dishes is obtained by heating a mixture of meat extract, extract from kitchen vegetables, purified animal fat and common salt, mixing with spices then boiling the mixture to sterilize it and packing in sterile condition. The spices used include paprika, saffron, curry, nutmeg, pepper or tomatopur<\>aee, separately or in admixture. To impart flavour further additions preferably precooked may be made before the boiling step, e.g. dried mushrooms, chopped meat, and chopped vegetables, or onions roasted in fat. In an example, 1,2 kilos of meat extract, 0,7 kilos of extract prepared by pressing the juices from vegetables, boiling the juices, removing scum and concentrating in a vacuum pan, 1,3 kilos. of calf fat, 2 kilos. of beef fat, these fats having been boiled or roasted to free from water or other impurities, and 4 kilos. of cooking salt, are heated and mixed and 0,7 kilos. of roasted finely chopped onions, 0,05 kilos. of ground nutmeg and 0,05 kilos. of ground pepper are added under constant stirring. After boiling to sterilize and mixing in a mechanical stirrer, the mixture while still hot is placed in a machine which squirts it through nozzles into seamless cellulose skins. The ends of the sausages so prepared are tied and dipped in paraffin wax to seal them and the sausages then packed.