WO2001008512A1 - Verfahren zur herstellung einer suspension enthaltend eine salzlösung und fleisch - Google Patents
Verfahren zur herstellung einer suspension enthaltend eine salzlösung und fleisch Download PDFInfo
- Publication number
- WO2001008512A1 WO2001008512A1 PCT/EP2000/006663 EP0006663W WO0108512A1 WO 2001008512 A1 WO2001008512 A1 WO 2001008512A1 EP 0006663 W EP0006663 W EP 0006663W WO 0108512 A1 WO0108512 A1 WO 0108512A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- meat
- suspension
- salt solution
- skin
- micro cutter
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 70
- 239000000725 suspension Substances 0.000 title claims abstract description 49
- 239000012266 salt solution Substances 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 235000013330 chicken meat Nutrition 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 235000013594 poultry meat Nutrition 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 244000144977 poultry Species 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000005299 abrasion Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000003287 optical effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272194 Ciconiiformes Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000221535 Pucciniales Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
Definitions
- the present invention relates to a method for producing a suspension containing a salt solution and meat, a suspension containing a salt solution and meat, a method for producing a meat mass containing the suspension according to the invention and a device for carrying out the method according to the invention for producing the suspension.
- minced meat is mixed with other ingredients, e.g. spices or flavors. This meat mass is then brought into the desired shape, breaded, fried, boiled, frozen and packaged if necessary.
- meat of lower quality in particular fat or skin
- these ingredients serve on the one hand to improve the taste and on the other hand to increase the weight.
- the addition of lower quality meat, especially skin is often difficult.
- the conventional methods for producing meat products from shaped meat it is not possible to shred these agglomerates again and to distribute them homogeneously in the meat mass.
- Products in which skin, water and salts are added separately during the manufacturing process often have a dry and fatty taste.
- US Pat. No. 4,960,599 describes the injection of a suspension of separated and minced fat, muscle tissue and a saline solution in meat of the same type in order to increase its weight.
- the process for producing this suspension is very complex since the fat and the muscle tissue have to be frozen before they are ground on a mill and in a Saline solution can be suspended.
- this process has the further disadvantage that the suspension produced by this process has metal abrasion, which reduces the quality of the end products.
- the object of the invention was therefore to provide a process for the preparation of a suspension containing a salt solution and meat which does not have the disadvantages of the prior art.
- this is achieved by providing a method for producing a suspension containing a salt solution and meat in which the salt solution and the meat are mixed, preferably in a container, and this mixture is then comminuted and homogenized at least once in a micro cutter.
- the mixture is crushed and homogenized in the micro cutter until a stable suspension is formed.
- the mixture in the micro cutter is preferably comminuted and homogenized twice to five times, particularly preferably three times.
- the mixture between the container and the micro cutter is recycled.
- a micro cutter in the sense of the invention is a non-contact cutting system of any kind, preferably a cutting system with rotor and stator, particularly preferably a cutting system with concentric rotor and stator and very particularly preferably a comminution device as described in DE-PS 1 757 415. It is hereby introduced as a reference and is therefore considered part of the disclosure.
- the method according to the invention is operated batchwise or continuously. For this purpose, the entire saline solution required for one batch and the entire meat, preferably in a container, are introduced and then mixed until the mixture is preferably homogeneous. The mixture is then transferred to the micro cutter, where it is crushed and homogenized. Mixing is preferably carried out in a container. In a preferred embodiment, the ratio of the height to the diameter of the container is> 1.
- Meat in the sense of the invention is all types of meat.
- the meat is preferably beef, pork, poultry, lamb and / or fish, particularly preferably poultry and very particularly preferably chicken.
- the meat is preferably skin, particularly preferably skin of poultry and very particularly preferably skin of chickens.
- the suspension also contains a salt solution, which can contain all salts and / or commercially available ready-mixes, preferably sodium chloride, as well as nitrates and phosphates, which are approved under food law.
- a salt solution which can contain all salts and / or commercially available ready-mixes, preferably sodium chloride, as well as nitrates and phosphates, which are approved under food law.
- the suspension consists of 30 to 70% salt solution and 70 to 30% meat.
- the ratio between saline and meat is particularly preferred 1: 1.
- the meat is preferably comminuted by the micro cutter into particles with a size of ⁇ 2 mm, preferably ⁇ 0.5 mm
- the salt solution is cooled to a temperature of +10 ° C. to -10 ° C., preferably from 0 ° C. to -5 ° C., before mixing with the meat.
- the temperature is very particularly preferably 2.5 ° C. to 5 ° C.
- the degree of comminution and homogenization of the mixture can be controlled by the power consumption, since the power consumption of the micro cutter is significantly higher when comminuting or homogenizing an emulsion than with a suspension. By observing the power consumption, the Avoid producing an emulsion, which inevitably arises when the meat particles are crushed too much.
- Another object of the invention is a suspension containing a salt solution and meat obtainable by mixing the salt solution and the meat, preferably in a container, and then comminuting the mixture at least once and homogenizing it in a micro cutter.
- the mixture is preferably comminuted and homogenized twice to five times in a micro cutter.
- the suspension according to the invention preferably consists of 30 to 70% salt solution and 70 to 30% meat.
- the suspension according to the invention preferably contains poultry meat, and particularly preferably chicken meat.
- the suspension according to the invention likewise preferably contains skin as meat, particularly preferably skin of poultry and very particularly preferably skin of chickens.
- the meat contained in the suspension according to the invention is preferably comminuted by the micro cutter into particles with a size of ⁇ 2 mm, preferably ⁇ 0.5 mm.
- Another object of the invention is a method for producing a meat mass, in which the suspension according to the invention is added to meat.
- This meat is preferably minced.
- This meat is preferably poultry meat, particularly preferably chicken meat.
- a suspension of chicken skin and saline from minced chicken meat is very particularly preferably added.
- the suspension according to the invention is added in a mixer, particularly preferably in a 2-shaft paddle mixer.
- ingredients preferably spices, flavorings and preservatives, are also preferably added to the meat mass.
- the invention also relates to a device for producing a suspension containing a salt solution and meat.
- This has a container with a stirrer, a micro cutter and pipelines which connect the container and the micro cutter so that the mixture of saline and meat between the container and the micro cutter is recyclable.
- a micro cutter in the sense of the invention is a non-contact cutting system of any kind, preferably a cutting system with rotor and stator, particularly preferably a cutting system with concentric rotor and stator and very particularly preferably a comminution device as described in DE-PS 1 757 415. It is hereby introduced as a reference and is therefore considered part of the disclosure.
- the suspension according to the invention which was produced by the method according to the invention, is mixed with minced meat, no agglomerates of e.g. Chicken skin, which has a negative effect on the optical and taste properties of the product. This leads to a more homogeneous structure and thus also to an increased sensory quality of the bleaching mass containing the suspension.
- Another advantage of the present invention is that the suspension produced by the process according to the invention has no metal abrasion. This also has a positive effect on the quality of the meat mass, since metal debris rusts in the meat mass. The energy efficiency of the method according to the invention is also advantageous. Further advantages are the low outlay on equipment of the process according to the invention and the formation of a stable suspension.
- Figure 1 shows an embodiment of the method according to the invention.
- an inflow controller with counter 1 and a pipeline 2 1 t of water is metered into a container 3 which has a cooling device and a mixer, mixed with 100 kg of sodium chloride to form a salt solution and cooled to a temperature ⁇ 0 ° C.
- 500 kg of the salt solution via a pump 4, a pipeline 17 and an inflow regulator with counter 5 are placed in a cylindrical container 7 with a conical bottom and mixer.
- 500 kg of shredded chicken skin, which has a particle size of ⁇ 10 mm are placed in the container 7.
- the salt solution and the meat are mixed, and 4 t / h of this mixture are then fed via an outlet connected to a vane pump 8, a pipeline 9, a three-way valve 10 and a pipeline 11 into a micro cutter 12 which has a concentric rotor and Stator (MCH 20 from Stephan, 31789 Hameln), transferred and crushed and homogenized there.
- MCH 20 concentric rotor and Stator
- the mixture is returned to the container 7 from above via a pipeline 13.
- the contents of the container are passed through the micro cutter twice until a stable suspension is formed.
- the container 7 also serves as a storage container for several mixer batches.
- a 200 kg portion of the suspension is transferred via a three-way valve 10, a pipeline 14 and a counter 15 into a 2-shaft paddle mixer (MultiMix from Krämer + Grebe, 35208 Biedenkopf-Wallau) 16 and there with 800 kg of chicken meat mixed.
- the resulting meat mass contains 20% by weight of the suspension.
- its power consumption increased by a factor of 2.
- the micro cutter was then switched off in order to avoid the production of an emulsion.
- Figure 2 shows a system similar to Figure 1 only that in this embodiment, the suspension is withdrawn in the pipe 13.
- the amount of suspension withdrawn is regulated via the valve 18.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP00958281A EP1204333A1 (de) | 1999-07-30 | 2000-07-13 | Verfahren zur herstellung einer suspension enthaltend eine salzlösung und fleisch |
BR0012860-0A BR0012860A (pt) | 1999-07-30 | 2000-07-13 | Processo para produção de uma suspensão, que contém uma solução de sal e carne |
AU69857/00A AU6985700A (en) | 1999-07-30 | 2000-07-13 | Method for producing a suspension containing a salt solution and meat |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19935566A DE19935566A1 (de) | 1999-07-30 | 1999-07-30 | Verfahren zur Herstellung einer Suspension enthaltend eine Salzlösung und Fleisch |
DE19935566.5 | 1999-07-30 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2001008512A1 true WO2001008512A1 (de) | 2001-02-08 |
Family
ID=7916432
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2000/006663 WO2001008512A1 (de) | 1999-07-30 | 2000-07-13 | Verfahren zur herstellung einer suspension enthaltend eine salzlösung und fleisch |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP1204333A1 (de) |
CN (1) | CN1367654A (de) |
AU (1) | AU6985700A (de) |
BR (1) | BR0012860A (de) |
DE (1) | DE19935566A1 (de) |
WO (1) | WO2001008512A1 (de) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102009021810A1 (de) | 2009-05-18 | 2010-11-25 | Heintzmann Sicherheitssysteme Gmbh & Co. Kg | Fahrzeugrückhaltesystem |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1757415A1 (de) * | 1968-05-04 | 1971-04-22 | Stephan & Soehne | Zerkleinerungsvorrichtung fuer rohes und gekochtes Fleisch |
US3709699A (en) * | 1971-01-25 | 1973-01-09 | R Hartman | Method of preparing a poultry product |
FR2520589A1 (fr) * | 1982-01-29 | 1983-08-05 | Gouriou Jean Paul | Fabrication de cotelettes de volaille |
EP0419080A2 (de) * | 1989-09-20 | 1991-03-27 | Cozzini, Inc. | Kalte Partikel-Suspension und Injektions-Verfahren für Fleisch |
EP0479447A1 (de) * | 1990-09-17 | 1992-04-08 | Knud Simonsen Industries Limited | Verfahren und Vorrichtung zum Injizieren von suspendierenden Fleischteilen in Fleisch |
US5489443A (en) * | 1994-12-01 | 1996-02-06 | Nestec S.A. | Process for treating pork cuts with PSE pork and composition thereof |
DK172303B1 (da) * | 1995-05-17 | 1998-03-09 | Simo Ind As | Anlæg og fremgangsmåde til fremstilling af en kødproteinholdig suspension |
EP0842612A1 (de) * | 1996-11-06 | 1998-05-20 | Societe Des Produits Nestle S.A. | Fetteinbringung |
US5830525A (en) * | 1996-05-07 | 1998-11-03 | Cozzini, Inc. | Bacon product and processing method |
EP0974273A1 (de) * | 1998-07-24 | 2000-01-26 | Saupiquet S.A. | Verfahren zur Einspritzung einer Suspension von Fischfleischteilchen in Fischstücken, insbesondere Thunfisch |
-
1999
- 1999-07-30 DE DE19935566A patent/DE19935566A1/de not_active Withdrawn
-
2000
- 2000-07-13 WO PCT/EP2000/006663 patent/WO2001008512A1/de not_active Application Discontinuation
- 2000-07-13 BR BR0012860-0A patent/BR0012860A/pt not_active Application Discontinuation
- 2000-07-13 CN CN00810705A patent/CN1367654A/zh active Pending
- 2000-07-13 AU AU69857/00A patent/AU6985700A/en not_active Abandoned
- 2000-07-13 EP EP00958281A patent/EP1204333A1/de not_active Withdrawn
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1757415A1 (de) * | 1968-05-04 | 1971-04-22 | Stephan & Soehne | Zerkleinerungsvorrichtung fuer rohes und gekochtes Fleisch |
US3709699A (en) * | 1971-01-25 | 1973-01-09 | R Hartman | Method of preparing a poultry product |
FR2520589A1 (fr) * | 1982-01-29 | 1983-08-05 | Gouriou Jean Paul | Fabrication de cotelettes de volaille |
EP0419080A2 (de) * | 1989-09-20 | 1991-03-27 | Cozzini, Inc. | Kalte Partikel-Suspension und Injektions-Verfahren für Fleisch |
EP0479447A1 (de) * | 1990-09-17 | 1992-04-08 | Knud Simonsen Industries Limited | Verfahren und Vorrichtung zum Injizieren von suspendierenden Fleischteilen in Fleisch |
US5489443A (en) * | 1994-12-01 | 1996-02-06 | Nestec S.A. | Process for treating pork cuts with PSE pork and composition thereof |
DK172303B1 (da) * | 1995-05-17 | 1998-03-09 | Simo Ind As | Anlæg og fremgangsmåde til fremstilling af en kødproteinholdig suspension |
US5830525A (en) * | 1996-05-07 | 1998-11-03 | Cozzini, Inc. | Bacon product and processing method |
EP0842612A1 (de) * | 1996-11-06 | 1998-05-20 | Societe Des Produits Nestle S.A. | Fetteinbringung |
EP0974273A1 (de) * | 1998-07-24 | 2000-01-26 | Saupiquet S.A. | Verfahren zur Einspritzung einer Suspension von Fischfleischteilchen in Fischstücken, insbesondere Thunfisch |
Also Published As
Publication number | Publication date |
---|---|
DE19935566A1 (de) | 2001-02-08 |
EP1204333A1 (de) | 2002-05-15 |
CN1367654A (zh) | 2002-09-04 |
AU6985700A (en) | 2001-02-19 |
BR0012860A (pt) | 2002-04-23 |
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