DE69715085T2 - Verfahren zur Herstellung eines eingesaltzten Produkt und hergestelltes Produkt - Google Patents

Verfahren zur Herstellung eines eingesaltzten Produkt und hergestelltes Produkt

Info

Publication number
DE69715085T2
DE69715085T2 DE69715085T DE69715085T DE69715085T2 DE 69715085 T2 DE69715085 T2 DE 69715085T2 DE 69715085 T DE69715085 T DE 69715085T DE 69715085 T DE69715085 T DE 69715085T DE 69715085 T2 DE69715085 T2 DE 69715085T2
Authority
DE
Germany
Prior art keywords
skin
product
manufacturing
salted
hooves
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.)
Expired - Fee Related
Application number
DE69715085T
Other languages
English (en)
Other versions
DE69715085D1 (de
Inventor
Didier Werblicka
Simon Werblicka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of DE69715085D1 publication Critical patent/DE69715085D1/de
Application granted granted Critical
Publication of DE69715085T2 publication Critical patent/DE69715085T2/de
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
DE69715085T 1996-05-24 1997-05-23 Verfahren zur Herstellung eines eingesaltzten Produkt und hergestelltes Produkt Expired - Fee Related DE69715085T2 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9606767A FR2748901B1 (fr) 1996-05-24 1996-05-24 Procede de fabrication d'un produit de salaison ou saucisse et produit obtenu

Publications (2)

Publication Number Publication Date
DE69715085D1 DE69715085D1 (de) 2002-10-10
DE69715085T2 true DE69715085T2 (de) 2003-05-28

Family

ID=9492623

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69715085T Expired - Fee Related DE69715085T2 (de) 1996-05-24 1997-05-23 Verfahren zur Herstellung eines eingesaltzten Produkt und hergestelltes Produkt

Country Status (4)

Country Link
EP (1) EP0808574B1 (de)
AT (1) ATE223158T1 (de)
DE (1) DE69715085T2 (de)
FR (1) FR2748901B1 (de)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2181538B1 (es) * 2000-06-30 2004-06-16 Liberto De Pedro Gonzalez Procedimiento para precocinar un codillo salmuerizado de cerdo.
ES2193844B1 (es) * 2001-07-11 2005-03-01 Luis Berzosa Lara Procedimiento para cocinar cordero y/o ternasco.
DE602007010130D1 (de) * 2007-08-09 2010-12-09 Europ Union Represented By The Verfahren zur Kennzeichnung eines Tieres

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3615692A (en) * 1969-06-30 1971-10-26 Ralston Purina Co Method of preparing a stuffed poultry leg

Also Published As

Publication number Publication date
DE69715085D1 (de) 2002-10-10
FR2748901A1 (fr) 1997-11-28
EP0808574B1 (de) 2002-09-04
FR2748901B1 (fr) 1998-09-04
EP0808574A1 (de) 1997-11-26
ATE223158T1 (de) 2002-09-15

Similar Documents

Publication Publication Date Title
Satterlee et al. Influence of skin content on composition of mechanically deboned poultry meat
JPS5491485A (en) Treatment of blood * animal carcass * bone and meat waste
AU2001283940A1 (en) Method and device for filleting killed and headless fish, the abdominal cavity of which is opened up
DK0479709T3 (da) Fremgangsmåde til fremstilling af et collagehylster til levedsmidler såsom pølse
PL321580A1 (en) Method of making seasoned sauce using smoked hog's skin
Terry et al. Yields of by-products from different cattle types
DE69715085D1 (de) Verfahren zur Herstellung eines eingesaltzten Produkt und hergestelltes Produkt
JPS57155940A (en) Method and apparatus for separating fat part and protein of meat from hard part adhered with mixture and, flowable part, especially, non-edible part such as tendon skin and bone of warm blood animal or fish
US2767096A (en) Method of treating food animals
FI913566A0 (fi) Oekad proteinproduktion i djur.
KR20170109706A (ko) 축산물의 육질 개선장치와 개선방법
ATE226069T1 (de) Verwendung von alkanoyl-l-carnitinen zur herstellung eines arzneimittels zur behandlung von entzündlichen darmerkrankungen
FR2421565A1 (fr) Produit pouvant etre grille, frit ou roti a base de chair hachee
JP2004517642A (ja) 加工食肉及びその製造方法
CN109549112A (zh) 一种卤猪蹄的方法
ES2719935B2 (es) Procedimiento de curación de paletas de cerdo y producto así obtenido
NL9100230A (nl) Werkwijze voor het bereiden van kunstspek voor toepassing in vleesprodukten.
HUT39984A (en) Method for producing proteolysate from slaughter-house waste and/or by products particularly pig's head, leg of pork and whatever rind of bacon suitable for human consumption
DE69103461D1 (de) Verfahren zur Herstellung eines essbaren Produktes aus Fischfleischpaste, welche das Beinfleisch der Krabbe simuliert.
DE59508411D1 (de) Bärlauch (Allium ursinum), insbesondere als Gewürz, Verfahren zu seiner Aufbereitung und Verwendung
IT1242917B (it) Prodotto alimentare ottenuto attraverso un procedimento che prevede la composizione di ritagli di carne
ES2115529A1 (es) Nuevo producto carnico fiambre, tipo cochinillo y procedimiento para su fabricacion.
JPS5836341A (ja) 贈答用塩蔵鮭・鱒
ES2115530A1 (es) Nuevo producto carnico fiambre, tipo porqueta y procedimiento para su fabricacion.
DE58902620D1 (de) Verfahren zum kalibrieren bzw. standardisieren von naturdaermen.

Legal Events

Date Code Title Description
8339 Ceased/non-payment of the annual fee