METHOD FOR PRODUCING DRY GOOD PRODUCTS OF MEAT INDUSTRY

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...

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Hauptverfasser: BRUN,JOZSEF,HU, FEHER,SANDOR,HU, MESZAROS,FUELOEP,HU, SCHMIDT,KAROLYNE,HU, BAYER,FERENC,HU, FARKASNE KREMER,TEREZ,HU, WEICHNE CSIKOS,EVA,HU
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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
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creator BRUN,JOZSEF,HU
FEHER,SANDOR,HU
MESZAROS,FUELOEP,HU
SCHMIDT,KAROLYNE,HU
BAYER,FERENC,HU
FARKASNE KREMER,TEREZ,HU
WEICHNE CSIKOS,EVA,HU
description 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.
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subjects 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
title METHOD FOR PRODUCING DRY GOOD PRODUCTS OF MEAT INDUSTRY
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