发明名称 |
Kogt pølse og fremgangsmåde til fremstilling heraf |
摘要 |
A cooked sausage comprising a mixture of a meat emulsion and a mild yogurt, wherein the yogurt is substantially homogeneously dispersed through the meat emulsion and said mixture has a pH of about 5.5 or more. The water retaining capacity of the meat is thus retained, providing a sausage having desirable organoleptic qualities. Said mild yogurt may be prepared from milk mixtures by inoculation with slow working yogurt starter cultures. |
申请公布号 |
DK1024710(T3) |
申请公布日期 |
2002.07.01 |
申请号 |
DK19980947650T |
申请日期 |
1998.10.07 |
申请人 |
BERNARD MATTHEWS LIMITED |
发明人 |
MATTHEWS, BERNARD, TREVOR;JOLL, DAVID, JOHN;KOPPERS, WERNER;BUESE, FRIEDRICH |
分类号 |
A23L13/40;A23L13/60;A23L13/70 |
主分类号 |
A23L13/40 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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