ES2000210A6 - Mejoras introducidas en los procesos de fabricacion de salchichas - Google Patents

Mejoras introducidas en los procesos de fabricacion de salchichas

Info

Publication number
ES2000210A6
ES2000210A6 ES8600217A ES8600217A ES2000210A6 ES 2000210 A6 ES2000210 A6 ES 2000210A6 ES 8600217 A ES8600217 A ES 8600217A ES 8600217 A ES8600217 A ES 8600217A ES 2000210 A6 ES2000210 A6 ES 2000210A6
Authority
ES
Spain
Prior art keywords
fat
sausage
majority
lean meat
mfr
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
ES8600217A
Other languages
English (en)
Inventor
Valdes Jose Luis Rodriguez
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.)
IND NAVARRA DE ENVOLTURAS CELU
Original Assignee
IND NAVARRA DE ENVOLTURAS CELU
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 IND NAVARRA DE ENVOLTURAS CELU filed Critical IND NAVARRA DE ENVOLTURAS CELU
Priority to ES8600217A priority Critical patent/ES2000210A6/es
Publication of ES2000210A6 publication Critical patent/ES2000210A6/es
Expired legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

LA INVENCION CONCIERNE A LOS PROCESOS DE FABRICACION DE SALCHICHAS Y SE FUNDAMENTA, A PARTIR DE UNOS DETERMINADOS PORCENTAJES DE CARNE MAGRA Y MATERIA GRASA, ESTABLECER DOS PARTES CARNICAS CON DISTINTA CONCENTRACION EN ESTOS COMPONENTES, UNA DE ELLAS CON UN PORCENTAJE MAYORITARIO DE CARNE MAGRA, DESTINADA A CONSTITUIR LA CAPA EXTERNA DE LA SALCHICHA, Y OTRA EN LA QUE EL PRODUCTO MAYORITARIO ES LA GRASA QUE CONSTITUYE EL MUCHO DE LA SALCHICHA, EMBUTIENDOSE AMBAS PASTAS SIMULTANEAMENTE CON UNA DOBLE BOQUILLA, CONSIGUIENDOSE UNA MAYOR CONSISTENCIA Y UN MEJOR ASPECTO DE LA SALCHICHA, ASI COMO UN MENOR RIESGO DE DESPRENDIMIENTO DE GRASA DURANTE EL SECADO, A LA VEZ QUE MEDIANTE CORTES RADIALES EN LA BOQUILLA EXTERNA Y UN ABOCARDAMIENTO INTERNO DE LA MISMA, SE MINIMIZAN LOS PROBLEMAS DERIVADOS DEL EMBARRAMIENTO.
ES8600217A 1986-07-09 1986-07-09 Mejoras introducidas en los procesos de fabricacion de salchichas Expired ES2000210A6 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES8600217A ES2000210A6 (es) 1986-07-09 1986-07-09 Mejoras introducidas en los procesos de fabricacion de salchichas

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES8600217A ES2000210A6 (es) 1986-07-09 1986-07-09 Mejoras introducidas en los procesos de fabricacion de salchichas

Publications (1)

Publication Number Publication Date
ES2000210A6 true ES2000210A6 (es) 1988-01-16

Family

ID=8246858

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8600217A Expired ES2000210A6 (es) 1986-07-09 1986-07-09 Mejoras introducidas en los procesos de fabricacion de salchichas

Country Status (1)

Country Link
ES (1) ES2000210A6 (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2155770A1 (es) * 1999-02-09 2001-05-16 Kraft Foods Inc Metodo para aplicar una capa exterior de mejora a un producto carnico formado, portador de especias y aparato para ser usado en el mismo.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2155770A1 (es) * 1999-02-09 2001-05-16 Kraft Foods Inc Metodo para aplicar una capa exterior de mejora a un producto carnico formado, portador de especias y aparato para ser usado en el mismo.

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