GB672035A - Improvements in or relating to the manufacture of sausages - Google Patents

Improvements in or relating to the manufacture of sausages

Info

Publication number
GB672035A
GB672035A GB1659/50A GB165950A GB672035A GB 672035 A GB672035 A GB 672035A GB 1659/50 A GB1659/50 A GB 1659/50A GB 165950 A GB165950 A GB 165950A GB 672035 A GB672035 A GB 672035A
Authority
GB
United Kingdom
Prior art keywords
alginate
coating
core
hardie
jan
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
Application number
GB1659/50A
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.)
GRAEME HARDIE
Original Assignee
GRAEME HARDIE
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 GRAEME HARDIE filed Critical GRAEME HARDIE
Priority to GB1659/50A priority Critical patent/GB672035A/en
Publication of GB672035A publication Critical patent/GB672035A/en
Expired 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
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • 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
    • A23L13/62—Coating with a layer, stuffing or laminating

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

672,035. Food preserving. HARDIE, G., and HARDIE, B. G. Jan. 19, 1951 [Jan. 21, 1950], No. 1659/50. Class 49. A core 1 of sausage meat is provided with a skin 2 by coating the core with a liquid suspension of an alginate, e.g. sodium alginate, and then treating the coated core with an organic calcium salt e.g. calcium acetate which converts the alginate to a gel. The coatings may be applied by dipping, spraying or painting. Preservatives and/or colouring and/or flavouring may be incorporated in the coating. The alginate coating may be dried by a blast of cold or warm air. The skin thickness is controllable by varying the viscosity of the alginate.
GB1659/50A 1950-01-21 1950-01-21 Improvements in or relating to the manufacture of sausages Expired GB672035A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1659/50A GB672035A (en) 1950-01-21 1950-01-21 Improvements in or relating to the manufacture of sausages

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1659/50A GB672035A (en) 1950-01-21 1950-01-21 Improvements in or relating to the manufacture of sausages

Publications (1)

Publication Number Publication Date
GB672035A true GB672035A (en) 1952-05-14

Family

ID=9725808

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1659/50A Expired GB672035A (en) 1950-01-21 1950-01-21 Improvements in or relating to the manufacture of sausages

Country Status (1)

Country Link
GB (1) GB672035A (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3163541A (en) * 1961-09-26 1964-12-29 Union Stock Yard & Transit Co Chicago Synthetic meat
US3269297A (en) * 1961-07-21 1966-08-30 Paul H Hilgeland Apparatus for the manufacture of sausages
DE1269463B (en) * 1963-01-14 1968-05-30 Oscar Mayer Kartridg Pak Process for the production of casing-less, uncooked sausage products
GB2173687A (en) * 1985-04-16 1986-10-22 Sintermatic Sa Acid compositions
FR2852207A1 (en) * 2003-03-13 2004-09-17 Sonjal Sas Protein food product consists of minced and extruded meat core coated with layer of jellified hydrocolloid material
ES2244347A1 (en) * 2004-03-04 2005-12-01 Carnicas Serrano S.L. Vegetable casing for e.g. sausage meat consists of a sodium alginate, binder, proteins and sugar solution stabilised after thickening
FR2873897A1 (en) * 2004-08-06 2006-02-10 Sonjal Sas Soc Par Actions Sim Protein food made from ground and extruded raw meat encased in a hydrocolloid material for ease of use
ES2350558A1 (en) * 2009-04-14 2011-01-25 Institut De Recerca I Tecnologia Agroalimentaries Method for preparing food products and sausage food product obtained by said method
WO2023161794A1 (en) * 2022-02-23 2023-08-31 Dante Renzini S.R.L. Procedure for the production of a finger-food sausage

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3269297A (en) * 1961-07-21 1966-08-30 Paul H Hilgeland Apparatus for the manufacture of sausages
US3163541A (en) * 1961-09-26 1964-12-29 Union Stock Yard & Transit Co Chicago Synthetic meat
DE1269463B (en) * 1963-01-14 1968-05-30 Oscar Mayer Kartridg Pak Process for the production of casing-less, uncooked sausage products
GB2173687A (en) * 1985-04-16 1986-10-22 Sintermatic Sa Acid compositions
FR2852207A1 (en) * 2003-03-13 2004-09-17 Sonjal Sas Protein food product consists of minced and extruded meat core coated with layer of jellified hydrocolloid material
WO2004082396A2 (en) * 2003-03-13 2004-09-30 Sonjal (S.A.S.) Proteinaceous food product comprising a mass of minced meat
WO2004082396A3 (en) * 2003-03-13 2004-10-28 Sonjal S A S Proteinaceous food product comprising a mass of minced meat
ES2244347A1 (en) * 2004-03-04 2005-12-01 Carnicas Serrano S.L. Vegetable casing for e.g. sausage meat consists of a sodium alginate, binder, proteins and sugar solution stabilised after thickening
FR2873897A1 (en) * 2004-08-06 2006-02-10 Sonjal Sas Soc Par Actions Sim Protein food made from ground and extruded raw meat encased in a hydrocolloid material for ease of use
ES2350558A1 (en) * 2009-04-14 2011-01-25 Institut De Recerca I Tecnologia Agroalimentaries Method for preparing food products and sausage food product obtained by said method
WO2023161794A1 (en) * 2022-02-23 2023-08-31 Dante Renzini S.R.L. Procedure for the production of a finger-food sausage

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