SAUSAGES

PROBLEM TO BE SOLVED: To provide sausages good in elastic feeling, juicy feeling and flavor, and further good in yield at the time of production. SOLUTION: The sausages are produced by including 0.025-0.5 wt.% urea in a raw material meat.

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Bibliographic Details
Main Authors SERIZAWA ATSUSHI, MOCHIJI WATARU, YAMAMOTO HARUTAKA, SUZUKI TOSHIICHI
Format Patent
LanguageEnglish
Published 28.08.2001
Edition7
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PROBLEM TO BE SOLVED: To provide sausages good in elastic feeling, juicy feeling and flavor, and further good in yield at the time of production. SOLUTION: The sausages are produced by including 0.025-0.5 wt.% urea in a raw material meat.
Bibliography:Application Number: JP20000044118