ShareMaking uncooked sausage with liquid nitrogen: a new chopper process for making firm-cutting raw sausage from cooled raw material.
Author(s) : LEUTZ U., HERRMANN K., FISCHER A.
Type of article: Article
Summary
A recently developed chopper process is introduced which does not require frozen material but exclusively relies on the use of cooled raw materials which, under periodic addition of liquid nitrogen are cut down to the desired granulation (grain size) and blended to give the desired mix.
Details
- Original title: Making uncooked sausage with liquid nitrogen: a new chopper process for making firm-cutting raw sausage from cooled raw material.
- Record ID : 1994-1654
- Languages: German
- Source: Fleischerei - vol. 44 - n. 10
- Publication date: 1993/10
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Chilled food; Mince; Manufacture; Liquid nitrogen; Meat; Design; Texture; Ageing (meat); Sausage; Frozen food; Process; Equipment
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Using nitrogen as coolant for chopper processes.
- Author(s) : GARNREITER F.
- Date : 1995/10
- Languages : English
- Source: Fleischerei - vol. 46 - n. 10
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Making uncooked sausage with liquid nitrogen: a...
- Author(s) : LEUTZ U., HERRMANN K., FISCHER A.
- Date : 1993/10
- Languages : German
- Source: Fleischerei - vol. 44 - n. 10
View record
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Tumbling with continuous, direct CO2 or liquid ...
- Author(s) : BRANNOLTE H. D.
- Date : 1994/04
- Languages : English
- Source: Fleischwirtschaft - vol. 74 - n. 4
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Le saucisson sec, mauvais élève de la charcuterie.
- Author(s) : COHEN-MAUREL E.
- Date : 2002/01
- Languages : French
- Source: Process - n. 1178
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New cooling process involving continuous use of...
- Author(s) : BRANNOLTE H. D.
- Date : 1993/09
- Languages : German
- Source: Fleischwirtschaft - vol. 73 - n. 9
View record