HUT40902A - Improved method for producing raw meat produces particularly sausage-sorts and salamies - Google Patents
Improved method for producing raw meat produces particularly sausage-sorts and salamiesInfo
- Publication number
- HUT40902A HUT40902A HU852699A HU269985A HUT40902A HU T40902 A HUT40902 A HU T40902A HU 852699 A HU852699 A HU 852699A HU 269985 A HU269985 A HU 269985A HU T40902 A HUT40902 A HU T40902A
- Authority
- HU
- Hungary
- Prior art keywords
- salamies
- sorts
- improved method
- raw meat
- producing raw
- Prior art date
Links
- 235000015175 salami Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000020995 raw meat Nutrition 0.000 title 1
- 229920000858 Cyclodextrin Polymers 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 2
- 150000007513 acids Chemical class 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 241001237745 Salamis Species 0.000 abstract 1
- 235000021120 animal protein Nutrition 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000002906 microbiologic effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000013580 sausages Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Food quality acids in meat prods. contg. fresh meat salt and spices esp. sausages and salamis can coagulate animal proteins. Products of good quality and microbiological stability can be obtd. by combining these acids with cyclodextrines pref. by using a complex of beta-cyclodextrin which permits a rapid fall of pH with no coagulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU852699A HUT40902A (en) | 1985-07-12 | 1985-07-12 | Improved method for producing raw meat produces particularly sausage-sorts and salamies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU852699A HUT40902A (en) | 1985-07-12 | 1985-07-12 | Improved method for producing raw meat produces particularly sausage-sorts and salamies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HUT40902A true HUT40902A (en) | 1987-03-30 |
Family
ID=10960695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HU852699A HUT40902A (en) | 1985-07-12 | 1985-07-12 | Improved method for producing raw meat produces particularly sausage-sorts and salamies |
Country Status (1)
| Country | Link |
|---|---|
| HU (1) | HUT40902A (en) |
-
1985
- 1985-07-12 HU HU852699A patent/HUT40902A/en unknown
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