UA89979C2 - Method for making sausage products - Google Patents
Method for making sausage productsInfo
- Publication number
- UA89979C2 UA89979C2 UAA200710009A UAA200710009A UA89979C2 UA 89979 C2 UA89979 C2 UA 89979C2 UA A200710009 A UAA200710009 A UA A200710009A UA A200710009 A UAA200710009 A UA A200710009A UA 89979 C2 UA89979 C2 UA 89979C2
- Authority
- UA
- Ukraine
- Prior art keywords
- fat
- making
- muscle meat
- mince
- meat
- Prior art date
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 invention relates to a method for making sausage products such as crude, treated with boiling water, cooked sausages or cooked paste sausages. The method provides for using as muscle meat from pork loin and/or shoulder, or, when needed, pig liver as a joint ingredient of animal origin. The content of fat in the muscle meat is maximum5 wt. %, and in the pork liver of maximum 6 wt. %. Except of the fat which is comprised by the muscle meat or in the pig liver no other fat, such as lard or vegetable oil or no other fat substitutes on the basis of oil are added. The method also provides processing meat into mince together with ice with all the ice added at the beginning of making the mince and it has a temperature below -10 °C.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102005010836A DE102005010836A1 (en) | 2005-03-07 | 2005-03-07 | Cooked liver containing sausage meat spread containing muscle and liver portions where the fat content of the muscle portion is 4% maximum contains pork liver and pork meat |
Publications (1)
Publication Number | Publication Date |
---|---|
UA89979C2 true UA89979C2 (en) | 2010-03-25 |
Family
ID=36914656
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UAA200710009A UA89979C2 (en) | 2005-03-07 | 2006-02-18 | Method for making sausage products |
Country Status (3)
Country | Link |
---|---|
CN (1) | CN101132709A (en) |
DE (1) | DE102005010836A1 (en) |
UA (1) | UA89979C2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102012106092A1 (en) | 2011-10-10 | 2013-04-11 | DIL Deutsches Institut für Lebensmitteltechnik e.V. | Process for the production of reduced-fat meat and sausage products |
-
2005
- 2005-03-07 DE DE102005010836A patent/DE102005010836A1/en not_active Withdrawn
-
2006
- 2006-02-18 CN CNA2006800066553A patent/CN101132709A/en active Pending
- 2006-02-18 UA UAA200710009A patent/UA89979C2/en unknown
Also Published As
Publication number | Publication date |
---|---|
DE102005010836A1 (en) | 2006-09-14 |
CN101132709A (en) | 2008-02-27 |
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