http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102009055018-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d567bf85ae325b67260e432dc205122e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-22 |
| filingDate | 2009-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c23cffb1cd99420446187fc556583d3c |
| publicationDate | 2011-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-102009055018-A1 |
| titleOfInvention | Raw sausage with accelerated ripening process and process for its preparation |
| abstract | The invention relates to methods for producing raw sausage with an accelerated ripening process and raw sausages produced by these methods. The process according to the invention for the production of raw sausage with an accelerated ripening process on the basis of known formulations and principles of typical raw sausage varieties comprises the following steps: a) comminution of meat and bacon to a raw sausage mass with addition of spices, sugar and salt, b) filling the raw sausage mass in artificial or natural casings c) ripening of the raw sausage. The inventive method is characterized in that folic acid and one or more additional food-legally approved vitamins selected from the group of thiamine, riboflavin, pyridoxine and niacin are observed, taking into account a uniform distribution so that they are finely divided in the raw sausage mass and that based on natural Processes of raw sausage production a rapid increase in the microorganism number of desired for the maturation process microorganisms, in particular lactic acid bacteria, such as Lactobacillus, Leuconostoc, Pediococcus, Laktococcus and / or Streptococcus, micrococci and / or staphylococci takes place. The invention further comprises a raw sausage which is obtainable by a method according to the invention and which contains a total content of vitamins which is higher than the content of the respective vitamin originating from the meat itself. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-4230048-A1 |
| priorityDate | 2009-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 76.