Options
Title
Verfahren zur Herstellung einer Rohwurst und nach diesem Verfahren hergestellte Rohwurst
Date Issued
2007
Author(s)
Pointner, J.
Patent No
102005026752
Abstract
Die Erfindung betrifft ein Verfahren zur Herstellung einer Rohwurst aus rohem Muskelfleisch. Die Erfindung sieht vor, dass der Fettanteil im Muskelfleisch maximal 4 Prozent betraegt und ausser dem im Muskelfleisch enthaltenen Fett kein weiteres Fett zugegeben wird.
WO 2006094475 A1 UPAB: 20061010 NOVELTY - Preparation of sausages such as raw sausages, boiled sausages, cooked sausages or sausage spread, comprises using only animal ingredients such as pure muscle meat (having a fat content of 5 wt.%) from the leg and/or the shoulder of pigs and optionally pork liver (having fat content of 6 wt.%), where the fat in muscle meat and pork liver is lard, or oil or oil-based fat substitutes being added. DETAILED DESCRIPTION - INDEPENDENT CLAIMS are included for: (1) a preparation of boiled sausage comprising processing the muscle meat together with ice for roasting; (2) a preparation of cooked sausage comprising boiling the muscle meat under 85degreesC, before processing together with pork liver to roast; (3) a preparation of raw sausage, comprising processing the muscle meat in initial stage to roast, in which maximum 50% of the water is frozen in the muscle meat; and (4) sausages such as raw sausages, boiled sausages, cooked sausages or sausage spread prepared by the process. USE - The invention deals with the preparation of sausages such as raw sausages, boiled sausages, cooked sausages or sausage spread. ADVANTAGE - The process provides the sausages with reduced fat content.
Language
de
Patenprio
DE 102005026752 A: 20050609