GB940003A - Method of processing sausage meats - Google Patents

Method of processing sausage meats

Info

Publication number
GB940003A
GB940003A GB9704/62A GB970462A GB940003A GB 940003 A GB940003 A GB 940003A GB 9704/62 A GB9704/62 A GB 9704/62A GB 970462 A GB970462 A GB 970462A GB 940003 A GB940003 A GB 940003A
Authority
GB
United Kingdom
Prior art keywords
water
emulsion
sodium chloride
sodium
drying
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
GB9704/62A
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.)
Armour and Co
Original Assignee
Armour and Co
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 Armour and Co filed Critical Armour and Co
Publication of GB940003A publication Critical patent/GB940003A/en
Expired legal-status Critical Current

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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages

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)

Abstract

The production of sausage meats which are storable and are rehydratable when required involves mixing water, sodium chloride and finely ground meat fat and meat protein to form a non-greasy emulsion wherein the water phase is substantially continuous, the emulsion containing at least 0.3% of sodium chloride and at least 40% total of water, freezing the emulsion and drying it by sublimation, e.g. rapidly evaporating water under a pressure sufficiently low to freeze the water in the emulsion. Examples are of so drying formulations of ground beef, ice, sodium chloride and a curing salt mixture of sodium nitrite and sodium nitrate, the products being stored in polythene bags or canned, and preferably refrigerated, and later being rehydrated and mixed with fresh pork and vegetable flavourings for making into frankfurters.
GB9704/62A 1961-03-14 1962-03-13 Method of processing sausage meats Expired GB940003A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US69552461A 1961-03-14 1961-03-14

Publications (1)

Publication Number Publication Date
GB940003A true GB940003A (en) 1963-10-23

Family

ID=24793358

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9704/62A Expired GB940003A (en) 1961-03-14 1962-03-13 Method of processing sausage meats

Country Status (1)

Country Link
GB (1) GB940003A (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3311478A (en) * 1964-01-15 1967-03-28 Patrick Cudahy Inc Process for preparing a dried meat product
US3329510A (en) * 1964-07-27 1967-07-04 Mayer & Co Inc O Preparation of packaged sliced dry sausage
US3493400A (en) * 1965-10-29 1970-02-03 Corn Products Co Dehydrated precooked toasted onion and method of making same
US3520701A (en) * 1966-02-14 1970-07-14 Robert B Rendek Method of making a foamed meat flake
GB2116818A (en) * 1982-03-15 1983-10-05 Unilever Plc A method of preparing a dry food product
US4450183A (en) * 1982-06-18 1984-05-22 Marvin P. Steinberg Process for manufacturing dried meat emulsions
US4555410A (en) * 1982-08-31 1985-11-26 Akiyoshi Yamane Process for the production of controlled freezing point dried foods
US5059445A (en) * 1990-01-10 1991-10-22 Arsem Harold B Process for producing freeze dried meat
WO2007069878A1 (en) * 2005-12-16 2007-06-21 Sigma Alimentos, S.A. De C.V. Method for producing a casing-less sausage- or similar-type food product and product thus obtained

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3311478A (en) * 1964-01-15 1967-03-28 Patrick Cudahy Inc Process for preparing a dried meat product
US3329510A (en) * 1964-07-27 1967-07-04 Mayer & Co Inc O Preparation of packaged sliced dry sausage
US3493400A (en) * 1965-10-29 1970-02-03 Corn Products Co Dehydrated precooked toasted onion and method of making same
US3520701A (en) * 1966-02-14 1970-07-14 Robert B Rendek Method of making a foamed meat flake
GB2116818A (en) * 1982-03-15 1983-10-05 Unilever Plc A method of preparing a dry food product
US4450183A (en) * 1982-06-18 1984-05-22 Marvin P. Steinberg Process for manufacturing dried meat emulsions
US4555410A (en) * 1982-08-31 1985-11-26 Akiyoshi Yamane Process for the production of controlled freezing point dried foods
US5059445A (en) * 1990-01-10 1991-10-22 Arsem Harold B Process for producing freeze dried meat
WO2007069878A1 (en) * 2005-12-16 2007-06-21 Sigma Alimentos, S.A. De C.V. Method for producing a casing-less sausage- or similar-type food product and product thus obtained

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