PL399062A1 - Sausages and a method for producing sausages - Google Patents

Sausages and a method for producing sausages

Info

Publication number
PL399062A1
PL399062A1 PL399062A PL39906212A PL399062A1 PL 399062 A1 PL399062 A1 PL 399062A1 PL 399062 A PL399062 A PL 399062A PL 39906212 A PL39906212 A PL 39906212A PL 399062 A1 PL399062 A1 PL 399062A1
Authority
PL
Poland
Prior art keywords
sausages
juice
dried
producing
potato
Prior art date
Application number
PL399062A
Other languages
Polish (pl)
Other versions
PL222980B1 (en
Inventor
Przemyslaw Kowalczewski
Grażyna Lewandowicz
Włodzimierz Dolata
Elżbieta Piotrowska
Mirosława Krzywdzińska-Bartkowiak
Michał Piątek
Wojciech Białas
Original Assignee
Uniwersytet Przyrodniczy W Poznaniu
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 Uniwersytet Przyrodniczy W Poznaniu filed Critical Uniwersytet Przyrodniczy W Poznaniu
Priority to PL399062A priority Critical patent/PL222980B1/en
Publication of PL399062A1 publication Critical patent/PL399062A1/en
Publication of PL222980B1 publication Critical patent/PL222980B1/en

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

Przedmiotem wynalazku sa parówki zawierajace w swoim skladzie sok z ziemniaków. Stosowany moze byc zarówno swiezy sok z ziemniaków jak i zageszczony i/lub suszony sok, bez wzgledu na sposób suszenia i zageszczania. Stosuje sie zwlaszcza sok suszony rozpylowo lub sok liofilizowany badz sok kriokoncentrowany. Zawartosc suchej masy soku ziemniaczanego w parówkach wynosi od 2% do 15%. W sklad parówek wchodzi ponadto od 60 do 70% miesa, od 10% do 15% wody, od 12% do 25% tluszczu oraz przyprawy. Wynalazek obejmuje równiez sposób wytwarzania parówek, który polegajacy na rozdrobnieniu miesa do wielkosci ponizej 3 mm, kutrowaniu z przyprawami, schlodzeniu do temp. od 2°C do 6°C soku z ziemniaków w formie swiezej lub skoncentrowanej.The subject of the invention are sausages containing potato juice. Both fresh potato juice and concentrated and / or dried juice can be used, regardless of the way of drying and thickening. In particular, spray-dried juice or freeze-dried juice or cryoconcentrated juice is used. The dry matter content of potato juice in wieners ranges from 2% to 15%. The sausages also contain from 60 to 70% meat, from 10% to 15% water, from 12% to 25% fat and spices. The invention also includes a method of producing sausages, which consists in grinding the meat to a size below 3 mm, cutting it with spices, cooling the potato juice to a temperature from 2 ° C to 6 ° C in a fresh or concentrated form.

PL399062A 2012-06-04 2012-06-04 Sausages and a method for producing sausages PL222980B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL399062A PL222980B1 (en) 2012-06-04 2012-06-04 Sausages and a method for producing sausages

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL399062A PL222980B1 (en) 2012-06-04 2012-06-04 Sausages and a method for producing sausages

Publications (2)

Publication Number Publication Date
PL399062A1 true PL399062A1 (en) 2013-12-09
PL222980B1 PL222980B1 (en) 2016-09-30

Family

ID=49684121

Family Applications (1)

Application Number Title Priority Date Filing Date
PL399062A PL222980B1 (en) 2012-06-04 2012-06-04 Sausages and a method for producing sausages

Country Status (1)

Country Link
PL (1) PL222980B1 (en)

Also Published As

Publication number Publication date
PL222980B1 (en) 2016-09-30

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