HUP9701389A2 - Eljárás fűszeres mártás készítésére füstölt sertés szalonnabőr alkalmazásával - Google Patents

Eljárás fűszeres mártás készítésére füstölt sertés szalonnabőr alkalmazásával

Info

Publication number
HUP9701389A2
HUP9701389A2 HU9701389A HUP9701389A HUP9701389A2 HU P9701389 A2 HUP9701389 A2 HU P9701389A2 HU 9701389 A HU9701389 A HU 9701389A HU P9701389 A HUP9701389 A HU P9701389A HU P9701389 A2 HUP9701389 A2 HU P9701389A2
Authority
HU
Hungary
Prior art keywords
producing
smoked pork
seasoning sauce
pork rind
subject
Prior art date
Application number
HU9701389A
Other languages
English (en)
Inventor
Doris Blortz
Hans Bohrmann
Barbara Frank
Rudi Muller
Richard Theobald
Original Assignee
Cpc International Inc.
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 Cpc International Inc. filed Critical Cpc International Inc.
Publication of HU9701389D0 publication Critical patent/HU9701389D0/hu
Publication of HUP9701389A2 publication Critical patent/HUP9701389A2/hu
Publication of HUP9701389A3 publication Critical patent/HUP9701389A3/hu

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A találmány tárgya eljárás fűszeres mártás előállítására, amelyneksőrán egy mikrőbás starter tenyészetet állati prőteinfőrrásttartalmazó szűbsztrátőn tenyésztve előállítanak egy kőji-t, majd aztpépesítik, és tővább fermentálják, őly módőn, hőgy állatiprőteinfőrrásként füstölt sertés szalőnnabőrt alkalmaznak. A találmány tárgyát képezi a fenti eljárással előállítőtt fűszeresmártás is. ŕ
HU9701389A 1996-08-12 1997-08-12 Process for producing a seasoning sauce, using smoked pork rind HUP9701389A3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19632454A DE19632454C1 (de) 1996-08-12 1996-08-12 Verfahren zur Herstellung einer Würzsauce unter Verwendung von geräucherter Schweineschwarte und nach diesem Verfahren hergestellte Würzsauce

Publications (3)

Publication Number Publication Date
HU9701389D0 HU9701389D0 (en) 1997-10-28
HUP9701389A2 true HUP9701389A2 (hu) 1998-03-30
HUP9701389A3 HUP9701389A3 (en) 1999-09-28

Family

ID=7802416

Family Applications (1)

Application Number Title Priority Date Filing Date
HU9701389A HUP9701389A3 (en) 1996-08-12 1997-08-12 Process for producing a seasoning sauce, using smoked pork rind

Country Status (13)

Country Link
US (1) US6110510A (hu)
EP (1) EP0823999B1 (hu)
JP (1) JPH1094380A (hu)
CN (1) CN1176071A (hu)
AT (1) ATE215317T1 (hu)
CZ (1) CZ254897A3 (hu)
DE (2) DE19632454C1 (hu)
HU (1) HUP9701389A3 (hu)
IL (1) IL121522A (hu)
NO (1) NO973676L (hu)
PL (1) PL321580A1 (hu)
SK (1) SK108297A3 (hu)
YU (1) YU34597A (hu)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2336093B (en) * 1998-04-08 2002-09-25 Ingredients Ltd Ab Apparatus and method of forming biologically stable soya flour suspension
US20030219456A1 (en) * 2002-05-21 2003-11-27 Taing Ok Method of utilization of zygosaccharomyces rouxii
US6723356B2 (en) 2002-07-03 2004-04-20 Ariake Japan Co. High quality fermented bouillon, and method for production thereof
US7037541B2 (en) * 2002-07-03 2006-05-02 Ariake Japan Co. Alcoholic beverages derived from animal extract, and methods for the production thereof
US6800309B2 (en) * 2002-07-03 2004-10-05 Ariake Japan Co. Broth/stock and methods for preparation thereof
US6793948B2 (en) * 2002-07-03 2004-09-21 Ariake Japan Co. High quality dried bouillon and methods for preparation thereof
US20040045202A1 (en) * 2002-09-09 2004-03-11 Arrendale Thomas A. Package labeling for a nutritionally enhanced composite food product
US20090252832A1 (en) * 2008-04-04 2009-10-08 Patrick Cudahy, Inc. Method and Apparatus for Producing Cooked Bacon Using Starter Cultures
CN101283775B (zh) * 2008-05-07 2011-12-07 天宁香料（江苏）有限公司 一种猪肉呈味粉及其制备方法
CN105029469A (zh) * 2015-07-24 2015-11-11 四川大学 一种猪皮胶原蛋白冻的制备方法
JP6627124B2 (ja) * 2015-10-22 2020-01-08 群馬県 燻製醤油の製造方法
CN106901315A (zh) * 2017-03-23 2017-06-30 浙江大学 一种火腿酱油的制备方法
CN111387470B (zh) * 2020-03-23 2023-05-09 千禾味业食品股份有限公司 一种风味酱油的生产工艺
CN111972625B (zh) * 2020-09-12 2023-01-06 浙江工业大学 一种风味猪皮的生物发酵制备方法
CN112914080A (zh) * 2021-03-04 2021-06-08 张兵 一种以猪肉、黄豆混合制成的酱油的生产方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2507788A1 (de) * 1975-02-22 1976-09-02 Hermann Josef Schuetz Verfahren zur herstellung von knabberspeck
JPS52130996A (en) * 1976-04-27 1977-11-02 Kikkoman Corp Malt preparation
JPS58111660A (ja) * 1981-12-24 1983-07-02 Yonemi Tanaka 醸造調味料の製造方法
JPS6022897B2 (ja) * 1982-10-25 1985-06-04 キッコーマン株式会社 調味液の製造法
JPS60110262A (ja) * 1983-11-18 1985-06-15 Takara Shuzo Co Ltd 動物性調味エキス類及びその製造方法
US4684527A (en) * 1984-10-04 1987-08-04 Kikkoman Corporation Process for producing seasoning
DE4235928C2 (de) * 1992-10-23 1995-04-06 Cpc Maizena Gmbh Verfahren zur Herstellung einer Würzsoße aus Brot
JPH08205812A (ja) * 1995-01-31 1996-08-13 Ajinomoto Co Inc 調味料の製造法

Also Published As

Publication number Publication date
US6110510A (en) 2000-08-29
YU34597A (sh) 1999-07-28
HUP9701389A3 (en) 1999-09-28
EP0823999B1 (en) 2002-04-03
NO973676L (no) 1998-02-13
PL321580A1 (en) 1998-02-16
CZ254897A3 (cs) 1998-02-18
SK108297A3 (en) 1998-03-04
DE69711512T2 (de) 2002-10-17
HU9701389D0 (en) 1997-10-28
ATE215317T1 (de) 2002-04-15
JPH1094380A (ja) 1998-04-14
EP0823999A1 (en) 1998-02-18
CN1176071A (zh) 1998-03-18
IL121522A0 (en) 1998-02-08
DE19632454C1 (de) 1998-02-12
DE69711512D1 (de) 2002-05-08
IL121522A (en) 2000-02-17
NO973676D0 (no) 1997-08-11

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