METHOD FOR PRODUCING DRY GOOD PRODUCTS OF MEAT INDUSTRY

The raw material is cooled to -1 deg.C to -6 deg.C, cut to pieces of 10 cm. max. size and supplemented by a maximum of 8 wt.% of hydrated protein concentrate. The raw material is finely chopped by continuous centrifugal feed action against a tangential surface cutter, and mixed with spices. Subseque...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	BRUN,JOZSEF,HU, FEHER,SANDOR,HU, MESZAROS,FUELOEP,HU, SCHMIDT,KAROLYNE,HU, BAYER,FERENC,HU, FARKASNE KREMER,TEREZ,HU, WEICHNE CSIKOS,EVA,HU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The raw material is cooled to -1 deg.C to -6 deg.C, cut to pieces of 10 cm. max. size and supplemented by a maximum of 8 wt.% of hydrated protein concentrate. The raw material is finely chopped by continuous centrifugal feed action against a tangential surface cutter, and mixed with spices. Subsequently it is used to fill salami skins taking care to avoid air pockets, smoked and allowed to mature.