IL40636A - A process of preparing meat dishes and in particular sausages without the addition of bacon or fat and emulsifiers - Google Patents
A process of preparing meat dishes and in particular sausages without the addition of bacon or fat and emulsifiersInfo
- Publication number
- IL40636A IL40636A IL40636A IL4063672A IL40636A IL 40636 A IL40636 A IL 40636A IL 40636 A IL40636 A IL 40636A IL 4063672 A IL4063672 A IL 4063672A IL 40636 A IL40636 A IL 40636A
- Authority
- IL
- Israel
- Prior art keywords
- milk
- curds
- process according
- vith
- emulsion
- Prior art date
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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19712152655 DE2152655A1 (de) | 1971-10-22 | 1971-10-22 | Verfahren zur herstellung von fleischspeisen und insbesondere von wurstprodukten ohne zusatz von speck oder fett und emulgatoren |
DE2203582A DE2203582C2 (de) | 1972-01-26 | 1972-01-26 | Verfahren zur Herstellung von fettarmen Fleischspeisen und Wurstprodukten unter Zusatz von Milch |
Publications (2)
Publication Number | Publication Date |
---|---|
IL40636A0 IL40636A0 (en) | 1972-12-29 |
IL40636A true IL40636A (en) | 1976-12-31 |
Family
ID=25761925
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IL40636A IL40636A (en) | 1971-10-22 | 1972-10-20 | A process of preparing meat dishes and in particular sausages without the addition of bacon or fat and emulsifiers |
Country Status (7)
Country | Link |
---|---|
US (1) | US4504515A (nl) |
JP (1) | JPS5719936B2 (nl) |
CH (1) | CH580392A5 (nl) |
FR (1) | FR2156854B3 (nl) |
IL (1) | IL40636A (nl) |
NL (1) | NL181072C (nl) |
SE (1) | SE410139B (nl) |
Families Citing this family (27)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH681268A5 (nl) * | 1984-02-21 | 1993-02-26 | Interproduct Ip Ag | |
FR2608900B1 (fr) * | 1986-12-31 | 1989-12-08 | Dubanchet Andre | Procede de fabrication de produits de charcuterie |
US4904496A (en) * | 1988-01-11 | 1990-02-27 | Thomas J. Lipton, Jr. | Low-fat processed meat products |
EP0325315B1 (en) * | 1988-01-11 | 1992-05-27 | Unilever N.V. | Low-fat meat products and method of preparing them |
DE3875250D1 (de) * | 1988-11-03 | 1992-11-12 | Hohenester Hermann | Verfahren zur herstellung von fett- und kalorienarmen fleischspeisen und wurstprodukten unter verwendung von filtrierter milch. |
US5468510A (en) * | 1989-12-11 | 1995-11-21 | Danish Crown Inc. A/S | Low calorie meat products |
JPH0622472B2 (ja) * | 1990-09-28 | 1994-03-30 | 雪印乳業株式会社 | 食品用脂肪代替物 |
US5221554A (en) * | 1991-12-24 | 1993-06-22 | Aly Gamay | Process for producing low-fat meat products |
US5167977A (en) * | 1991-12-24 | 1992-12-01 | Aly Gamay | Process for producing low fat meat products |
GB2264220B (en) * | 1992-02-19 | 1996-02-07 | Mayer Oskar Foods | Reduced fat meat |
SK59195A3 (en) * | 1992-11-09 | 1995-09-13 | Unilever Nv | Meat product |
US5670200A (en) * | 1992-12-01 | 1997-09-23 | Pleva; Raymond M. | Cherry-containing meat product and method of making the same |
US5503867A (en) * | 1992-12-01 | 1996-04-02 | Pleva; Raymond M. | Comminuted meat product containing ground cherries |
US5652007A (en) * | 1992-12-01 | 1997-07-29 | Pleva; Raymond M. | Method of making a cured cherry-containing meat product |
US5409730A (en) * | 1993-11-30 | 1995-04-25 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Method for preparing a meat emulsion product |
DK0746414T3 (da) * | 1994-02-23 | 1999-07-19 | Swift Eckrich Inc | Fremgangsmåde til affedtning af kød |
FR2725589A1 (fr) * | 1994-10-17 | 1996-04-19 | Fumes Des Vosges Du Nord | Produit alimentaire a base de viande de lapin, en particulier saucisse a frire ou a griller et procede de preparation d'un tel produit |
US5487909A (en) * | 1994-10-18 | 1996-01-30 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Process for preparing a meat emulsion containing meat broth |
US5487910A (en) * | 1994-11-29 | 1996-01-30 | Thomas J. Lipton, Co., Division Of Conopco, Inc. | Process for preparing a meat emulsion containing meat broth and product thereof |
US5773057A (en) * | 1996-06-26 | 1998-06-30 | Swift-Eckrich, Inc. | Low-fat ground meat products |
US6800307B1 (en) | 1997-10-24 | 2004-10-05 | Bernard Matthews Plc | Cooked sausage and method for making the same |
US6060100A (en) * | 1999-01-05 | 2000-05-09 | Koller; Thomas J. | Method of preparing pet chew products |
EP1234509A1 (de) * | 2001-02-05 | 2002-08-28 | Erich Josef Kraft | Verfahren zur Herstellung einer fettarmen Wurstware |
US20050287284A1 (en) * | 2004-06-28 | 2005-12-29 | Shukla Triveni P | Processed meats comprising dietary fiber gel |
JP4819867B2 (ja) * | 2005-03-07 | 2011-11-24 | フラウンホーファー−ゲゼルシャフト ツル フェルデルング デル アンゲヴァンテン フォルシュング エー ファウ | ソーセージ類の製造法 |
JP6460972B2 (ja) | 2015-12-21 | 2019-01-30 | 株式会社シマノ | クランクアームアッセンブリ |
CN110910961B (zh) * | 2019-12-04 | 2022-07-29 | 中国农业科学院农产品加工研究所 | 基于肌纤维类型判别原料肉的蒸煮加工适宜性的方法 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2355548A (en) * | 1944-06-01 | 1944-08-08 | Musher Foundation Inc | Sausage composition |
-
1972
- 1972-06-28 JP JP6488472A patent/JPS5719936B2/ja not_active Expired
- 1972-10-16 CH CH1512072A patent/CH580392A5/xx not_active IP Right Cessation
- 1972-10-20 IL IL40636A patent/IL40636A/en unknown
- 1972-10-20 SE SE7213628A patent/SE410139B/xx unknown
- 1972-10-20 FR FR7237195A patent/FR2156854B3/fr not_active Expired
- 1972-10-23 NL NLAANVRAGE7214300,A patent/NL181072C/nl not_active IP Right Cessation
-
1983
- 1983-04-14 US US06/484,006 patent/US4504515A/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
NL181072C (nl) | 1987-06-16 |
FR2156854B3 (nl) | 1975-11-28 |
US4504515A (en) | 1985-03-12 |
NL7214300A (nl) | 1973-04-25 |
IL40636A0 (en) | 1972-12-29 |
JPS5719936B2 (nl) | 1982-04-26 |
NL181072B (nl) | 1987-01-16 |
FR2156854A1 (nl) | 1973-06-01 |
CH580392A5 (nl) | 1976-10-15 |
JPS4849952A (nl) | 1973-07-14 |
SE410139B (sv) | 1979-10-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
IL40636A (en) | A process of preparing meat dishes and in particular sausages without the addition of bacon or fat and emulsifiers | |
Baliga et al. | Quality of sausage emulsion prepared from mutton | |
US3900576A (en) | Meat emulsion extender process | |
US3649300A (en) | Method of preparing a meat product having a texture similar to that of a primal cut and high polyunsaturated fat content | |
US4107337A (en) | Sausage product simulating bacon and method of making | |
GB2101465A (en) | Manufacture of sausages and like meat products | |
US5232722A (en) | Substitute for fat meat food | |
EP0857429B1 (en) | Process for producing foamed meat processed foods | |
US2852392A (en) | Process for improving the texture and homogeneity of ground meat products and composition therefor | |
Thomas et al. | Evaluation of some non‐meat proteins for use in sausage | |
JP3124394B2 (ja) | 調理加工食品の品質改良剤 | |
JPH0279956A (ja) | 成形肉の製造方法 | |
NZ506310A (en) | A process for producing a monolithic piece of meat injected with a liquid non-yoghurt fermented milk product | |
US4156027A (en) | Low temperature sausage product and process | |
CN100333667C (zh) | 鱼肉蒸制肠 | |
US3950555A (en) | Method of tenderizing and improving the flavor of food | |
JPH0833465A (ja) | 魚介類パティ | |
JPH11299455A (ja) | 食肉の品質改良剤並びに食肉製品及びその処理方法 | |
US20170339989A1 (en) | Meat and methods of preparing same having reduced sodium content | |
JPS5668343A (en) | Preparation of frozen fish meat | |
ES2071589A1 (es) | Procedimiento de obtencion de un nuevo producto alimenticio emulsionado y gelificado, a base de carne y de salmon ahumado. | |
JP2016059282A (ja) | 含気性畜肉加工食品の製造方法 | |
GB2198921A (en) | Processed meat product | |
JPS623770A (ja) | フレツシユソ−セ−ジ | |
SU1227142A1 (ru) | Способ приготовлени вареных колбасных изделий |