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FR2440697A1 - Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit - Google Patents

Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit

Info

Publication number
FR2440697A1
FR2440697A1 FR7831810A FR7831810A FR2440697A1 FR 2440697 A1 FR2440697 A1 FR 2440697A1 FR 7831810 A FR7831810 A FR 7831810A FR 7831810 A FR7831810 A FR 7831810A FR 2440697 A1 FR2440697 A1 FR 2440697A1
Authority
FR
France
Prior art keywords
prod
limit
seasoning
sausages
esp
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.)
Granted
Application number
FR7831810A
Other languages
French (fr)
Other versions
FR2440697B1 (en
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.)
JAEGER PRODUITS
Original Assignee
JAEGER PRODUITS
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 JAEGER PRODUITS filed Critical JAEGER PRODUITS
Priority to FR7831810A priority Critical patent/FR2440697A1/en
Priority to ES485401A priority patent/ES485401A1/en
Priority to IT26894/79A priority patent/IT1124819B/en
Publication of FR2440697A1 publication Critical patent/FR2440697A1/en
Application granted granted Critical
Publication of FR2440697B1 publication Critical patent/FR2440697B1/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/32—Apparatus for preserving using solids
    • A23B4/325—Apparatus for preserving using solids with inorganic salts

Landscapes

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

Abstract

The pord. is oven-dried until lactic fermentation attains its limit, i.e., the pH vaue is at a min. The prod. is pref. held for 3-6 days at 20 degrees to 30 degrees C. The humidity and ventilation of the oven are controlled to avoid surface encrustation and prod. stickiness. The prod. is pref. thoroughly seasoned before curing in the oven. Salt and additives are brought into contact with the innermost tissues of the prod. The seasoning process is pref. accelerated by using the salt.
FR7831810A 1978-11-10 1978-11-10 Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit Granted FR2440697A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR7831810A FR2440697A1 (en) 1978-11-10 1978-11-10 Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit
ES485401A ES485401A1 (en) 1978-11-10 1979-10-17 Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit
IT26894/79A IT1124819B (en) 1978-11-10 1979-10-30 PROCESS OF MANUFACTURE OF FOOD PRODUCT BY RIPENING AND DRYING

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7831810A FR2440697A1 (en) 1978-11-10 1978-11-10 Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit

Publications (2)

Publication Number Publication Date
FR2440697A1 true FR2440697A1 (en) 1980-06-06
FR2440697B1 FR2440697B1 (en) 1984-06-08

Family

ID=9214714

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7831810A Granted FR2440697A1 (en) 1978-11-10 1978-11-10 Seasoning and curing meat prod. esp. sausages - includes oven drying which takes lactic fermentation to its limit

Country Status (3)

Country Link
ES (1) ES485401A1 (en)
FR (1) FR2440697A1 (en)
IT (1) IT1124819B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2516752A1 (en) * 1981-11-20 1983-05-27 Jaeger Sa Produits Applying salt to sausage meat - has meat and salt mixt. placed in pan which is evacuated to aid diffusion

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE505507A (en) *
NL6603323A (en) * 1965-03-15 1966-09-16
GB1142015A (en) * 1965-09-10 1969-02-05 Unilever Ltd Preservation of foodstuffs
DE2007785A1 (en) * 1970-02-20 1971-08-26 Schuler, Dr Rolf, 8131 Berg Accelerated microbiological fermentation for s
FR2132999A5 (en) * 1971-04-05 1972-11-24 Troxler Josef Cold marinades - by meat treatment with soln of edible acid and cooking salt
FR2163504A1 (en) * 1971-12-13 1973-07-27 Merck & Co Inc
FR2291704A1 (en) * 1974-11-21 1976-06-18 Lindgren Sven PROCESS FOR IMPROVING THE STORAGE AND COLD HANDLING OF FISH AND MEAT AS RAW MATERIALS

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE505507A (en) *
NL6603323A (en) * 1965-03-15 1966-09-16
GB1142015A (en) * 1965-09-10 1969-02-05 Unilever Ltd Preservation of foodstuffs
DE2007785A1 (en) * 1970-02-20 1971-08-26 Schuler, Dr Rolf, 8131 Berg Accelerated microbiological fermentation for s
FR2132999A5 (en) * 1971-04-05 1972-11-24 Troxler Josef Cold marinades - by meat treatment with soln of edible acid and cooking salt
FR2163504A1 (en) * 1971-12-13 1973-07-27 Merck & Co Inc
FR2291704A1 (en) * 1974-11-21 1976-06-18 Lindgren Sven PROCESS FOR IMPROVING THE STORAGE AND COLD HANDLING OF FISH AND MEAT AS RAW MATERIALS

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2516752A1 (en) * 1981-11-20 1983-05-27 Jaeger Sa Produits Applying salt to sausage meat - has meat and salt mixt. placed in pan which is evacuated to aid diffusion

Also Published As

Publication number Publication date
IT1124819B (en) 1986-05-14
ES485401A1 (en) 1980-05-16
FR2440697B1 (en) 1984-06-08
IT7926894A0 (en) 1979-10-30

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Legal Events

Date Code Title Description
ST Notification of lapse