GB1095513A - - Google Patents
Info
- Publication number
- GB1095513A GB1095513A GB1095513DA GB1095513A GB 1095513 A GB1095513 A GB 1095513A GB 1095513D A GB1095513D A GB 1095513DA GB 1095513 A GB1095513 A GB 1095513A
- Authority
- GB
- United Kingdom
- Prior art keywords
- liver
- vitamin content
- mixing
- active vitamin
- sausage meats
- 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
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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
Abstract
1,095,513. Sausage meats. FABRICA DE PRODUCTOS QUIMICOS Y FARMACEUTICOS ABELLO S.A. May 20, 1965 [May 20, 1964], No. 21356/65. Heading A2B. Sausage meats with a high active vitamin content are prepared by mixing suitable animal and/or vegetable enzyme extracts, for example pepsin, pancreatin, papyotin, papain, and brometin, with minced or sliced liver at elevated temperatures, for example 40-50‹C., and at a pH depending on the extract, for example 7, so as to effect partial proteolysis of the liver to an extent which increases its active vitamin content without unfavourably effecting properties such as colour, taste, and aroma, and mixing the liver with further meat and additives. Vitamins, hormones, antranaemic factors, and other biologically active products may be added to the liver either before or after treatment.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1095513A true GB1095513A (en) | 1900-01-01 |
Family
ID=1759128
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1095513D Expired GB1095513A (en) |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1095513A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0278427A2 (en) * | 1987-02-06 | 1988-08-17 | GEWÜRZMÜLLER DR. E. RENDLEN GMBH & CO. Offene Handelsgesellschaft | Process for preparing spreadable cooked and liver sausage |
-
0
- GB GB1095513D patent/GB1095513A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0278427A2 (en) * | 1987-02-06 | 1988-08-17 | GEWÜRZMÜLLER DR. E. RENDLEN GMBH & CO. Offene Handelsgesellschaft | Process for preparing spreadable cooked and liver sausage |
| EP0278427A3 (en) * | 1987-02-06 | 1989-11-29 | GEWÜRZMÜLLER DR. E. RENDLEN GMBH & CO. Offene Handelsgesellschaft | Process for preparing spreadable cooked and liver sausage |
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