ShareSummary
AN EXPERIMENT IS DESCRIBED IN WHICH SODIUM-REDUCED FRANKFURTER -TYPE SAUSAGES WERE SUCCESSFULLY MADE ON A SMALL SCALE WHILST COOLING WITH LIQUID NITROGEN. THE RESULT IS A JUICY PRODUCT (WIENERS) THAT CANNOT BE DISTINGUISHED IN CRISPNESS AND FLAVOUR FROM A NORMAL SAUSAGE OF THE SAME TYPE. THE CONDITIONS UNDER WHICH DRYING OUT OF THE READY-TO-EAT SAUSAGES CAN BE SLOWED DOWN ARE ALSO DESCRIBED.
Details
- Original title: THE PROPERTIES OF LOW-SODIUM FRANKFURTER-TYPE SAUSAGES AFTER PROCESSING IN THE CUTTER WHILST COOLING WITH LIQUID NITROGEN.
- Record ID : 1991-0235
- Languages: English
- Source: Fleischwirtschaft - vol. 70 - n. 3
- Publication date: 1990/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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PROPERTIES OF LOW-SODIUM FRANKFURTER-TYPE SAUSA...
- Author(s) : VOSGEN W., MARTIN N.
- Date : 1989/07
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 7
View record
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TECHNOLOGICAL PROGRESS IN THE PRODUCTION OF FRA...
- Author(s) : BORCK D.
- Date : 1985/08
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 8
View record
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MAKING COOKED SAUSAGE WITH LIQUID NITROGEN.
- Author(s) : KLETTNER P. G.
- Date : 1990
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 29 - n. 108
View record
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Nitrogen cooling of minced pork.
- Author(s) : STEINMANN R., HERMANIANTO J., FISCHER A.
- Date : 1991
- Languages : German
- Source: Wiss. Z. tech. Hochsch. Köthen - n. 4
View record
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LOW TEMPERATURE CUTTERING: IMPROVEMENT OF SAUSA...
- Author(s) : REICHERT J. E., KRAFT A., VOGEL U.
- Date : 1986
- Languages : German
- Source: Fleischerei - vol. 37 - n. 5
View record