JPH02211849A - 骨つきソーセージの製造方法 - Google Patents
骨つきソーセージの製造方法Info
- Publication number
- JPH02211849A JPH02211849A JP1030520A JP3052089A JPH02211849A JP H02211849 A JPH02211849 A JP H02211849A JP 1030520 A JP1030520 A JP 1030520A JP 3052089 A JP3052089 A JP 3052089A JP H02211849 A JPH02211849 A JP H02211849A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- intestine
- gut
- shaft material
- product
- 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.)
- Granted
Links
- 235000013622 meat product Nutrition 0.000 title claims abstract description 10
- 239000000463 material Substances 0.000 title claims description 31
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 210000000936 intestine Anatomy 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000015277 pork Nutrition 0.000 abstract description 3
- 244000203593 Piper nigrum Species 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 210000000988 bone and bone Anatomy 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 241001237745 Salamis Species 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 2
- 235000015175 salami Nutrition 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 208000006735 Periostitis Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 210000002082 fibula Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000011221 initial treatment Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 210000003460 periosteum Anatomy 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000010333 potassium nitrate Nutrition 0.000 description 1
- 239000004323 potassium nitrate Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1030520A JPH02211849A (ja) | 1989-02-09 | 1989-02-09 | 骨つきソーセージの製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1030520A JPH02211849A (ja) | 1989-02-09 | 1989-02-09 | 骨つきソーセージの製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02211849A true JPH02211849A (ja) | 1990-08-23 |
| JPH0533020B2 JPH0533020B2 (enrdf_load_stackoverflow) | 1993-05-18 |
Family
ID=12306090
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1030520A Granted JPH02211849A (ja) | 1989-02-09 | 1989-02-09 | 骨つきソーセージの製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02211849A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007100164A1 (ja) * | 2006-03-03 | 2007-09-07 | Torao Furukawa | セラミックボーン付き食肉 |
| CN116326734A (zh) * | 2023-03-28 | 2023-06-27 | 贵州五福坊食品(集团)股份有限公司 | 一种夹心酱卤猪肉棒及其制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6279757A (ja) * | 1985-09-30 | 1987-04-13 | Ito Ham Kk | 芯入りソ−セ−ジ製造方法 |
| JPS63279744A (ja) * | 1987-05-11 | 1988-11-16 | 日魯新潟畜産株式会社 | 骨付き畜肉ソ−セ−ジの製造方法、およびその製造装置 |
-
1989
- 1989-02-09 JP JP1030520A patent/JPH02211849A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6279757A (ja) * | 1985-09-30 | 1987-04-13 | Ito Ham Kk | 芯入りソ−セ−ジ製造方法 |
| JPS63279744A (ja) * | 1987-05-11 | 1988-11-16 | 日魯新潟畜産株式会社 | 骨付き畜肉ソ−セ−ジの製造方法、およびその製造装置 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007100164A1 (ja) * | 2006-03-03 | 2007-09-07 | Torao Furukawa | セラミックボーン付き食肉 |
| CN116326734A (zh) * | 2023-03-28 | 2023-06-27 | 贵州五福坊食品(集团)股份有限公司 | 一种夹心酱卤猪肉棒及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0533020B2 (enrdf_load_stackoverflow) | 1993-05-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| R250 | Receipt of annual fees |
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| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090518 Year of fee payment: 16 |
|
| EXPY | Cancellation because of completion of term | ||
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090518 Year of fee payment: 16 |