http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-2944200-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_45d8ddd33e95953a029504a7cce39b41 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-052 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-052 |
| filingDate | 1979-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4c36af048f2fa010871a589d5c4348c |
| publicationDate | 1981-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-2944200-A1 |
| titleOfInvention | PERMANENT SAUSAGE, METHOD AND DEVICE FOR THEIR PRODUCTION |
| abstract | Durable sausage consists of a mixt of 35-80 % lean pork and/or beef, 20-65% normal streaky pork belly and/or bacon, 1.2-2% cooking- and/or pickling salt, 0.1-0.5% black ground pepper, 0.05-12% ground cloves, 0.1-0.4% ground cumin, 0.2-1.2% sharp, ground red pepper, 0.4-2% sweet,ground capsicum, 0.04-0.36% freshly pressed garlic, 0.03-0.06% finely ground basil and 0.07-0.13% sugar (saccharose). Before processing, the mixt is pref pressed through meat grinder nozzles having dia 3-8mm and filled into natural sausage-skins. After a short pre-ripening, e.g. for 1 day, the sausage compsn is smoked, pref at 0 to -3 deg C, and air-treated, pref at 15-25 deg C, at intervals, and then ripened in air. Smoking- and air-treatment pref take 24 hrs each alternately, for 6-12 days, depending on sausage thickness. Air ripening can take 3 weeks or more. Air humidity during air-treatment and air-ripening is below 60 (below 45)%RH. The sausage has full flavour, is wholesome and has long storage-stability. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-3247166-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2590769-A1 |
| priorityDate | 1979-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.