GB1388507A - Production of sausages - Google Patents
Production of sausagesInfo
- Publication number
- GB1388507A GB1388507A GB5734072A GB5734072A GB1388507A GB 1388507 A GB1388507 A GB 1388507A GB 5734072 A GB5734072 A GB 5734072A GB 5734072 A GB5734072 A GB 5734072A GB 1388507 A GB1388507 A GB 1388507A
- Authority
- GB
- United Kingdom
- Prior art keywords
- sausages
- organism
- added
- nutmeg
- sausage
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- 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
- A23L13/45—Addition of, or treatment with, microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
1388507 Sausages MERCK & CO INC 12 Dec 1972 [13 Dec 1971 30 May 1972] 57340/72 Heading A2B Dry and semi-dry sausages (e.g. thuringer cervelat, pepperoni or salami) are made by preparing a mixture of chopped meat and an edible nitrate or nitrate and adding thereto the lactic acid elaborating organism Lactobacillus plantarum NRRL-B-5461 either alone or in combination with Pediococcus cereviziae, Leuconostoc citrovorum, Streprotcoccus lactis. or Streptococcus diacetilactis. The micro-organism may be added in the form of a culture concentrate having between 10<SP>8</SP> and 10<SP>10</SP> viable cells per ml. (the composition of a growth medium is given in the specification). The sausages are made by grinding beef and/or pork, through a ¢" and/or # plate, adding 0.1-1.0% of culture concentrate. Ingredients selected from saltpetre, salt, dextrose, pepper, coriander, anise, nutmeg, mustard, piments, garlic, red mine, cinnamon, cloves, nutmeg, or gelatin may also be added depending on the type of sausage. DL- or L-glutamic acid may be added and the meat is cured at 34-38‹F for 2-3 days. If a micro-organism starter culture is used this curing step may be omitted. The mixture is then stuffed into skins and kept at 55-110‹F and 65-95% relative humidity for 6-240 hours, and the pH falls as the glutamic acid goes into solution and fermentation occurs producing lactic acid. The final pH is 4.5-5.2. The sausages may be smoked during fermentation. The examples relate to the application of this general procedure in the manufacture of different types of sausage.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US20757471A | 1971-12-13 | 1971-12-13 | |
US25787072A | 1972-05-30 | 1972-05-30 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1388507A true GB1388507A (en) | 1975-03-26 |
Family
ID=26902372
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB5734072A Expired GB1388507A (en) | 1971-12-13 | 1972-12-12 | Production of sausages |
Country Status (10)
Country | Link |
---|---|
BE (1) | BE792615A (en) |
CA (1) | CA997204A (en) |
CH (1) | CH566719A5 (en) |
DE (1) | DE2260776A1 (en) |
ES (1) | ES409506A1 (en) |
FR (1) | FR2163504B1 (en) |
GB (1) | GB1388507A (en) |
IT (1) | IT989519B (en) |
NL (1) | NL7216280A (en) |
SE (1) | SE386056B (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2000060947A1 (en) * | 1999-04-09 | 2000-10-19 | Danisco A/S | Novel protective cultures and use thereof for preserving foodstuffs |
US7169415B2 (en) | 1991-11-20 | 2007-01-30 | Swift Beef Company | System for preserving fresh meat products |
BG1510U1 (en) * | 2010-11-22 | 2011-12-30 | Иван МУРГОВ | Starter culture for meat products |
WO2015140211A1 (en) * | 2014-03-19 | 2015-09-24 | Dupont Nutrition Biosciences Aps | Improvement in cooked meat manufacturing |
CN111109547A (en) * | 2020-02-02 | 2020-05-08 | 浙江工业大学 | Method for making crisp preserved fish sausage |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1579926A (en) * | 1976-06-17 | 1980-11-26 | Mars Ltd | Preserved food product and process |
FR2440697A1 (en) * | 1978-11-10 | 1980-06-06 | Jaeger Produits | Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit |
US4303679A (en) * | 1980-01-24 | 1981-12-01 | Microlife Technics, Inc. | Method and bacterial compositions for fermenting meats |
DE3114913A1 (en) * | 1981-04-13 | 1982-10-28 | Karl Müller & Co, 7000 Stuttgart | METHOD FOR PRODUCING RAW POEKELWARE |
DK9400266U4 (en) * | 1994-06-17 | 1995-09-17 | Chr Hansen As | Starter culture preparation and foods containing the preparation |
EP2167640A1 (en) * | 2007-07-12 | 2010-03-31 | DSM IP Assets B.V. | Nitrate reduction by a probiotic in the presence of a heme |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2225783A (en) * | 1939-04-07 | 1940-12-24 | Lloyd B Jensen | Sausage treatment |
-
0
- BE BE792615D patent/BE792615A/en unknown
-
1972
- 1972-11-29 SE SE7215550A patent/SE386056B/en unknown
- 1972-11-30 NL NL7216280A patent/NL7216280A/xx not_active Application Discontinuation
- 1972-12-07 IT IT54566/72A patent/IT989519B/en active
- 1972-12-08 CA CA158,813A patent/CA997204A/en not_active Expired
- 1972-12-11 FR FR7243993A patent/FR2163504B1/fr not_active Expired
- 1972-12-11 ES ES409506A patent/ES409506A1/en not_active Expired
- 1972-12-12 GB GB5734072A patent/GB1388507A/en not_active Expired
- 1972-12-12 DE DE2260776A patent/DE2260776A1/en not_active Ceased
- 1972-12-13 CH CH1812572A patent/CH566719A5/xx not_active IP Right Cessation
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7169415B2 (en) | 1991-11-20 | 2007-01-30 | Swift Beef Company | System for preserving fresh meat products |
WO2000060947A1 (en) * | 1999-04-09 | 2000-10-19 | Danisco A/S | Novel protective cultures and use thereof for preserving foodstuffs |
EP1495679A1 (en) * | 1999-04-09 | 2005-01-12 | Danisco A/S | Protective cultures and their use in preservation of foodstuffs |
US7939119B2 (en) | 1999-04-09 | 2011-05-10 | Danisco A/S | Protective cultures and their use in the preservation of foodstuffs |
BG1510U1 (en) * | 2010-11-22 | 2011-12-30 | Иван МУРГОВ | Starter culture for meat products |
WO2015140211A1 (en) * | 2014-03-19 | 2015-09-24 | Dupont Nutrition Biosciences Aps | Improvement in cooked meat manufacturing |
CN111109547A (en) * | 2020-02-02 | 2020-05-08 | 浙江工业大学 | Method for making crisp preserved fish sausage |
Also Published As
Publication number | Publication date |
---|---|
FR2163504B1 (en) | 1977-08-05 |
SE386056B (en) | 1976-08-02 |
ES409506A1 (en) | 1976-08-01 |
NL7216280A (en) | 1973-06-15 |
CH566719A5 (en) | 1975-09-30 |
BE792615A (en) | 1973-06-12 |
IT989519B (en) | 1975-06-10 |
FR2163504A1 (en) | 1973-07-27 |
DE2260776A1 (en) | 1973-06-14 |
CA997204A (en) | 1976-09-21 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PLE | Entries relating assignments, transmissions, licences in the register of patents | ||
PCNP | Patent ceased through non-payment of renewal fee |