UA89979C2 - Method for making sausage products - Google Patents

Method for making sausage products

Info

Publication number
UA89979C2
UA89979C2 UAA200710009A UAA200710009A UA89979C2 UA 89979 C2 UA89979 C2 UA 89979C2 UA A200710009 A UAA200710009 A UA A200710009A UA A200710009 A UAA200710009 A UA A200710009A UA 89979 C2 UA89979 C2 UA 89979C2
Authority
UA
Ukraine
Prior art keywords
fat
making
muscle meat
mince
meat
Prior art date
Application number
UAA200710009A
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Петер Эйснер
Клаус Мюллер
Кристиан Цахерль
Йозеф Пойнтнер
Original Assignee
Фраунхофер-Гезельшафт Цур Фердерунг Дер Ангевандтен Форшунг Э.В.
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 Фраунхофер-Гезельшафт Цур Фердерунг Дер Ангевандтен Форшунг Э.В. filed Critical Фраунхофер-Гезельшафт Цур Фердерунг Дер Ангевандтен Форшунг Э.В.
Publication of UA89979C2 publication Critical patent/UA89979C2/en

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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

Abstract

The invention relates to a method for making sausage products such as crude, treated with boiling water, cooked sausages or cooked paste sausages. The method provides for using as muscle meat from pork loin and/or shoulder, or, when needed, pig liver as a joint ingredient of animal origin. The content of fat in the muscle meat is maximum5 wt. %, and in the pork liver of maximum 6 wt. %. Except of the fat which is comprised by the muscle meat or in the pig liver no other fat, such as lard or vegetable oil or no other fat substitutes on the basis of oil are added. The method also provides processing meat into mince together with ice with all the ice added at the beginning of making the mince and it has a temperature below -10 °C.
UAA200710009A 2005-03-07 2006-02-18 Method for making sausage products UA89979C2 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102005010836A DE102005010836A1 (en) 2005-03-07 2005-03-07 Cooked liver containing sausage meat spread containing muscle and liver portions where the fat content of the muscle portion is 4% maximum contains pork liver and pork meat

Publications (1)

Publication Number Publication Date
UA89979C2 true UA89979C2 (en) 2010-03-25

Family

ID=36914656

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA200710009A UA89979C2 (en) 2005-03-07 2006-02-18 Method for making sausage products

Country Status (3)

Country Link
CN (1) CN101132709A (en)
DE (1) DE102005010836A1 (en)
UA (1) UA89979C2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102012106092A1 (en) 2011-10-10 2013-04-11 DIL Deutsches Institut für Lebensmitteltechnik e.V. Process for the production of reduced-fat meat and sausage products

Also Published As

Publication number Publication date
DE102005010836A1 (en) 2006-09-14
CN101132709A (en) 2008-02-27

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