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GB191416608A - Improvement in the Production of Artificial Sausage Skins. - Google Patents

Improvement in the Production of Artificial Sausage Skins.

Info

Publication number
GB191416608A
GB191416608A GB191416608DA GB191416608A GB 191416608 A GB191416608 A GB 191416608A GB 191416608D A GB191416608D A GB 191416608DA GB 191416608 A GB191416608 A GB 191416608A
Authority
GB
United Kingdom
Prior art keywords
improvement
production
artificial sausage
samuel
fabric
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
Inventor
Jacob Samuel
Artur Samuel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Application granted granted Critical
Publication of GB191416608A publication Critical patent/GB191416608A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Processing Of Meat And Fish (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

16,608. Samuel, J., and Samuel, A. July 11. Sausages. - Sausage casings are formed by coating or impregnating a fabric or the like with finely-divided fresh meat. The meat is ground repeatedly until it assumes the form of a thin paste to which the blood clot and serum of freshly slaughtered animals, and water, may be added. The fabric is preferably in the form of a seamless woven envelope.
GB191416608D 1914-07-11 1914-07-11 Improvement in the Production of Artificial Sausage Skins. Expired GB191416608A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB191416608T 1914-07-11

Publications (1)

Publication Number Publication Date
GB191416608A true GB191416608A (en) 1915-08-12

Family

ID=32374471

Family Applications (1)

Application Number Title Priority Date Filing Date
GB191416608D Expired GB191416608A (en) 1914-07-11 1914-07-11 Improvement in the Production of Artificial Sausage Skins.

Country Status (3)

Country Link
DE (4) DE315192C (en)
FR (1) FR474897A (en)
GB (1) GB191416608A (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE740089C (en) * 1938-06-02 1943-10-12 Nl Parasin Fabrieken Nv Process and device for the production of artificial sausage skins
DE1101117B (en) * 1959-02-20 1961-03-02 Martin Scholz Sausage sleeves

Also Published As

Publication number Publication date
FR474897A (en) 1915-03-22
DE283044C (en)
DE297439C (en)
DE315192C (en)
DE293625C (en)

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