ES8200811A3 - Procedimiento para la fabricacion de salsichas sin tripa - Google Patents

Procedimiento para la fabricacion de salsichas sin tripa

Info

Publication number
ES8200811A3
ES8200811A3 ES489633A ES489633A ES8200811A3 ES 8200811 A3 ES8200811 A3 ES 8200811A3 ES 489633 A ES489633 A ES 489633A ES 489633 A ES489633 A ES 489633A ES 8200811 A3 ES8200811 A3 ES 8200811A3
Authority
ES
Spain
Prior art keywords
machine
sausages
triple
translation
procedure
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
ES489633A
Other languages
English (en)
Other versions
ES489633A0 (es
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.)
MATADERO GENERAL FRIGORIFICO D
Original Assignee
MATADERO GENERAL FRIGORIFICO D
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 MATADERO GENERAL FRIGORIFICO D filed Critical MATADERO GENERAL FRIGORIFICO D
Priority to ES489633A priority Critical patent/ES8200811A3/es
Publication of ES489633A0 publication Critical patent/ES489633A0/es
Publication of ES8200811A3 publication Critical patent/ES8200811A3/es
Expired legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PROCEDIMIENTO DE FABRICACION DE SALCHICHAS SIN TRIPA. CONSISTE EN FORMAR UNA MASA DE CANE CON UN MAXIMO DE 5% DE MATERIA GRASA Y HASTA UN 35% DE SUPESO EN TOCINO, AÑADIENDOSE ADITIVOS PARA DAR SABOR. DICHA MASA SE INTRODUCE EN UNA MAQUINA CORTADORA EN LA QUE SE UNIFORMIZA, EXTRUYENDOSE A CONTINUACION EN MORCILLAS SOBRE UNA PARRILLA DESPLAZABLE; LAS MORCILLAS SE DEPOSITAN, SIN ENVOLVER, DIRECTAMENTE EN LA PARRILLA PARA SOMETARLAS A AHUMADO, A UNA TEMPERATURA INICIALMENTE INFERIOR A 50 GRADOS CENTIGRADOS, QUE SE AUMENTA SEGUIDAMENTE; LA EXTRUSION SE EFECTUA A UN ESPESOR MAXIMO DE 15 MILIMETROS. ANTES DEL AHUMADO SE CORTAN EN FRAGMENTOS DE 60 A 140 CENTIMETROS.
ES489633A 1980-03-17 1980-03-17 Procedimiento para la fabricacion de salsichas sin tripa Expired ES8200811A3 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES489633A ES8200811A3 (es) 1980-03-17 1980-03-17 Procedimiento para la fabricacion de salsichas sin tripa

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES489633A ES8200811A3 (es) 1980-03-17 1980-03-17 Procedimiento para la fabricacion de salsichas sin tripa

Publications (2)

Publication Number Publication Date
ES489633A0 ES489633A0 (es) 1981-11-16
ES8200811A3 true ES8200811A3 (es) 1981-11-16

Family

ID=8480046

Family Applications (1)

Application Number Title Priority Date Filing Date
ES489633A Expired ES8200811A3 (es) 1980-03-17 1980-03-17 Procedimiento para la fabricacion de salsichas sin tripa

Country Status (1)

Country Link
ES (1) ES8200811A3 (es)

Also Published As

Publication number Publication date
ES489633A0 (es) 1981-11-16

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