GR20050100400A - Method for producing fermentation-curing products from finely-cut meat (dry sausages) by indirect incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat - Google Patents

Method for producing fermentation-curing products from finely-cut meat (dry sausages) by indirect incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat

Info

Publication number
GR20050100400A
GR20050100400A GR20050100400A GR20050100400A GR20050100400A GR 20050100400 A GR20050100400 A GR 20050100400A GR 20050100400 A GR20050100400 A GR 20050100400A GR 20050100400 A GR20050100400 A GR 20050100400A GR 20050100400 A GR20050100400 A GR 20050100400A
Authority
GR
Greece
Prior art keywords
plant oils
olive oil
meat
finely
partial
Prior art date
Application number
GR20050100400A
Other languages
Greek (el)
Inventor
Ιωαννης Αμβροσιαδης
Original Assignee
Ιωαννης Αμβροσιαδης
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 Ιωαννης Αμβροσιαδης filed Critical Ιωαννης Αμβροσιαδης
Priority to GR20050100400A priority Critical patent/GR20050100400A/en
Publication of GR20050100400A publication Critical patent/GR20050100400A/en

Links

Classifications

    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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
    • 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

Abstract

Method for producing fermentation-curing products from finely-cut meat (dry sausages) characterized by the addition of olive oil and/or other plant oils for partial or full replacement of the animal fat, after emulsifying the olive oil and/or other plant oils and solidification of the produced emulsion. The production procedure comprises a) absorption and binding of the olive oil and/or other plant oils, performed under cooling, by using non-meat proteins (milk or soy proteins), finely cut meatproteins, water, salt and phosphate salts, b) thermal solidification of the mixture prepared above, at 60-65 ?C after having been placed as a thin layer into disks, c) the production of the dry sausage from lean meat (bovine, porcine or poultry) andthe above animal-fat substitute, according to the known technology and d) fermentation and curing this sausage in special chambers under controlled temperature and humidity conditions. The meat-based products with indirect incorporation of olive oiland/or other plant oils prepared according to this method are not subjected to thermal processing, have excellent consistency and composition, exhibit smooth dehydration, do not damage the physicochemical features of olive oil and/or other plant oils, resist rancidification and have excellent sensory properties. Furthermore their safety is secured.
GR20050100400A 2005-07-29 2005-07-29 Method for producing fermentation-curing products from finely-cut meat (dry sausages) by indirect incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat GR20050100400A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GR20050100400A GR20050100400A (en) 2005-07-29 2005-07-29 Method for producing fermentation-curing products from finely-cut meat (dry sausages) by indirect incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GR20050100400A GR20050100400A (en) 2005-07-29 2005-07-29 Method for producing fermentation-curing products from finely-cut meat (dry sausages) by indirect incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat

Publications (1)

Publication Number Publication Date
GR20050100400A true GR20050100400A (en) 2007-02-15

Family

ID=37887856

Family Applications (1)

Application Number Title Priority Date Filing Date
GR20050100400A GR20050100400A (en) 2005-07-29 2005-07-29 Method for producing fermentation-curing products from finely-cut meat (dry sausages) by indirect incorporation of olive oil and/or other plant oils and partial or full replacement of animal fat

Country Status (1)

Country Link
GR (1) GR20050100400A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1020886A5 (en) * 2013-04-03 2014-07-01 Terbeke Pluma Nv METHOD FOR PRODUCING FERMENTED SAUSAGE BASED ON VEGETABLE OIL.

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1065917A (en) * 1964-02-14 1967-04-19 John Morrell & Company Sausage composition
GB2101465A (en) * 1981-05-22 1983-01-19 Franz Wagner Manufacture of sausages and like meat products
WO2002065860A1 (en) * 2001-02-19 2002-08-29 'creta Farm Anonimos Viomichaniki & Emporiki Etaireia' Method of production of a meat product containing olive oil
US6749884B1 (en) * 1995-05-21 2004-06-15 Nippon Meat Packers, Inc. Meat product having effect of inhibiting increase in blood cholesterol
WO2005034652A1 (en) * 2003-10-17 2005-04-21 Creta Farm Anonimos Viomichaniki & Emporiki Etaireia Method for the preparation of preparation of fermented dry or semi-dried meat products, with partial substitution of the animal fat and direct incorporation of olive oil
US20050142278A1 (en) * 2001-01-05 2005-06-30 Hokubee Co., Ltd. Emulsion for processed meat and processed meatn using the emulsion

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1065917A (en) * 1964-02-14 1967-04-19 John Morrell & Company Sausage composition
GB2101465A (en) * 1981-05-22 1983-01-19 Franz Wagner Manufacture of sausages and like meat products
US6749884B1 (en) * 1995-05-21 2004-06-15 Nippon Meat Packers, Inc. Meat product having effect of inhibiting increase in blood cholesterol
US20050142278A1 (en) * 2001-01-05 2005-06-30 Hokubee Co., Ltd. Emulsion for processed meat and processed meatn using the emulsion
WO2002065860A1 (en) * 2001-02-19 2002-08-29 'creta Farm Anonimos Viomichaniki & Emporiki Etaireia' Method of production of a meat product containing olive oil
WO2005034652A1 (en) * 2003-10-17 2005-04-21 Creta Farm Anonimos Viomichaniki & Emporiki Etaireia Method for the preparation of preparation of fermented dry or semi-dried meat products, with partial substitution of the animal fat and direct incorporation of olive oil

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
VURAL H: "Effect of replacing beef fat and tail fat with interesterified plant oil on quality characteristics of Turkish semi-dry fermented sausages", August 2003, EUROPEAN FOOD RESEARCH AND TECHNOLOGY, SPRINGER VERLAG, HEIDELBERG, DE, PAGE(S) 100-103, ISSN: 1438-2377, XP002311511 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1020886A5 (en) * 2013-04-03 2014-07-01 Terbeke Pluma Nv METHOD FOR PRODUCING FERMENTED SAUSAGE BASED ON VEGETABLE OIL.

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