http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-310263-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5549a679c2159486168efc6669654501 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C13-00 |
| filingDate | 1995-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1997-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bef3e5c8e3032b7a217dd86519aaffd8 |
| publicationDate | 1997-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-310263-B |
| titleOfInvention | Bypassing conventional nature or collagen casing with cellulose casing to produce traditional Chinese sausage |
| abstract | To employ cellulose as a major casing component for the production of traditional Chinese sausages, certain adjustments as well as modifications are required to fulfill the criteria ofautomatic, large-scale manufacturing procedures. Therefore, the final products may be encompassed by a genuine protein coat and be tested just like traditional Chinese sausages that use nature or collagen as casing. This application intended to use shirred casing, for example, cellulosic casings, to completely replace conventional ones based on animal intestine or collagen. Additionally, the other fundamentional improvement, that includes the sequence of mixing raw materials, the formation of authentic protein out-layer from myosin, and the automatic stuffing and peeling courses, needs to be accomplished stimultaneously for the purpose of mass-production. Briefly, the progress contains: 1) trimming, grinding and tumbling the meat in a cooling environment; 2) adding salt to facilitate the extraction of protein. 3) filling into cellulosic casings for the generation of protein coats by denaturation; 4) skin-on drying (demoisturization with cellulosic casings) or skinless drying (demoisturization with cellulosic casings peeled) to shorten the time period necessary for the parching orcuring process.We will, in this patent application, focus on the above adjustments and modifications together with the comparison of different sausage characteristics result from distinct casings. |
| priorityDate | 1995-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.