MD1399Z - Process for producing vegetarian sausage - Google Patents
Process for producing vegetarian sausageInfo
- Publication number
- MD1399Z MD1399Z MDS20190033A MDS20190033A MD1399Z MD 1399 Z MD1399 Z MD 1399Z MD S20190033 A MDS20190033 A MD S20190033A MD S20190033 A MDS20190033 A MD S20190033A MD 1399 Z MD1399 Z MD 1399Z
- Authority
- MD
- Moldova
- Prior art keywords
- mixture
- sausage
- spinach
- frying
- slicing
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- 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
- A23L27/27—Smoke flavours
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the food industry, namely to a process for producing vegetarian sausage.The process, according to the invention, comprises preparing a filler of soybean texturate, soaked in water with the addition of liquid smoke, salt, sugar, ground coriander and allspice, boiling the mixture, draining the excess liquid, slicing, frying in the mixture of white palm oil and other vegetable oil, frying spinach in the same mixture of oils, mixing the fried soybean texturate and spinach, filling the shell with filler, tying and sterilizing the resulting product.The result of the invention consists in improving the consistency and elasticity of the sausage and ensuring the preservation of its shape when slicing.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MDS20190033A MD1399Z (en) | 2019-03-12 | 2019-03-12 | Process for producing vegetarian sausage |
PCT/MD2019/000006 WO2020185060A1 (en) | 2019-03-12 | 2019-12-30 | Method for producing a vegetarian sausage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MDS20190033A MD1399Z (en) | 2019-03-12 | 2019-03-12 | Process for producing vegetarian sausage |
Publications (2)
Publication Number | Publication Date |
---|---|
MD1399Y MD1399Y (en) | 2019-12-31 |
MD1399Z true MD1399Z (en) | 2020-09-30 |
Family
ID=69057874
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MDS20190033A MD1399Z (en) | 2019-03-12 | 2019-03-12 | Process for producing vegetarian sausage |
Country Status (2)
Country | Link |
---|---|
MD (1) | MD1399Z (en) |
WO (1) | WO2020185060A1 (en) |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101496566B (en) * | 2008-02-01 | 2012-08-22 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
US20150056346A1 (en) * | 2011-03-29 | 2015-02-26 | Gofit Foods, Llc | Plant-Based Food Products, Compositions, and Methods |
-
2019
- 2019-03-12 MD MDS20190033A patent/MD1399Z/en active IP Right Grant
- 2019-12-30 WO PCT/MD2019/000006 patent/WO2020185060A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
MD1399Y (en) | 2019-12-31 |
WO2020185060A1 (en) | 2020-09-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105285735A (en) | Manufacturing method for steamed pork with rice flour | |
RU2259794C1 (en) | Method for producing of jellied meat product with complex food additive "crystal" (versions) | |
MD1399Y (en) | Process for producing vegetarian sausage | |
KR101554821B1 (en) | The Manufacturing method of sliced duck meat for wapping food | |
CN110946250A (en) | Method for making fried eggplant box | |
CN103535697B (en) | A kind of Delavay soapberry kernel paste | |
CN102415566A (en) | Preparation method for dumplings stuffed with mackerels | |
RU2525791C1 (en) | Preserved cutlets production method | |
RU2576160C1 (en) | Method of making canned food "meatballs with cabbage in red basic sauce" | |
RU2468634C1 (en) | "surskie cutlets" preserves preparation method | |
DE102005011712A1 (en) | White sausage comprises fish fillet flesh from a natural or an artificial intestine of blue pickerel or cod | |
RU2565869C1 (en) | Method to produce preserves "roll with onion and egg" | |
RU2576161C1 (en) | Method canning "meatballs with cabbage red sauce with indigenous" | |
RU2576999C1 (en) | Method for production of preserved "schnitzel with cabbages" | |
RU2565891C1 (en) | Method to produce preserves "moscow cutlets with cabbage and sour cream sauce with tomatoes" | |
RU2576962C1 (en) | Method for production of preserved "lamian from drawn dough" | |
PH22016000710U1 (en) | Process of producing milkfish (chanos chanos) dumplings | |
RU2576980C1 (en) | Method for production of preserved "moscow cutlets with cabbages and sour cream sauce" | |
RU2487579C1 (en) | Preserved cutlets production method | |
RU2565870C1 (en) | Method to produce preserves "home-made cutlets with cabbage and fat" | |
RU2576994C1 (en) | Method for production of preserved "rump steak with cabbages" | |
RU2577117C1 (en) | Method for producing canned "meatballs with cabbage and onion sauce with mustard" | |
RU2576168C1 (en) | Method of making canned food "meat balls stuffed with rice cabbage and mayonnaise" | |
RU2584884C1 (en) | Method for production of preserved "ornamental cabbage rolls" | |
PH22016000734U1 (en) | PROCESS OF PRODUCING MILKFISH (Chanos chanos) SAUSAGE |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG9Y | Short term patent issued |