GB190816601A - Process for the Production of Sausages Containing Fish. - Google Patents
Process for the Production of Sausages Containing Fish.Info
- Publication number
- GB190816601A GB190816601A GB190816601DA GB190816601A GB 190816601 A GB190816601 A GB 190816601A GB 190816601D A GB190816601D A GB 190816601DA GB 190816601 A GB190816601 A GB 190816601A
- Authority
- GB
- United Kingdom
- Prior art keywords
- sausages
- smoked
- production
- containing fish
- mixed
- 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
Links
- 235000013580 sausages Nutrition 0.000 title abstract 4
- 235000015277 pork Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 241000276492 Melanogrammus Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000015241 bacon Nutrition 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
16,601. Meyer, R., and Hahn, M. F. Aug. 6. Food preparations; preserving sausages.-Fish is smoked before being mixed with meat and made into sausages. The haddocks &c. are cleaned, boned, smoked, chopped with pork &c., mixed with onions, paprika, pepper, salt, &c., and inserted into skins smeared inside with pork fat. The sausages are then boiled and smoked. Bacon and dried-onion powder &c. may be used.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB190816601T | 1908-08-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB190816601A true GB190816601A (en) | 1908-12-17 |
Family
ID=32489413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB190816601D Expired GB190816601A (en) | 1908-08-06 | 1908-08-06 | Process for the Production of Sausages Containing Fish. |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB190816601A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2687356A (en) * | 1948-08-04 | 1954-08-24 | Sealady Seafood Corp | Method of curing and processing fish |
-
1908
- 1908-08-06 GB GB190816601D patent/GB190816601A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2687356A (en) * | 1948-08-04 | 1954-08-24 | Sealady Seafood Corp | Method of curing and processing fish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2974047A (en) | Method of producing cured packed slices of pig meat | |
| US3285753A (en) | Method of preparing a poultry product | |
| US3188213A (en) | Tenderizing of fresh meats | |
| TW201811193A (en) | Composition for preventing food discoloration | |
| US3686002A (en) | Process for preparation of aggregated food products and composition therefor | |
| GB190816601A (en) | Process for the Production of Sausages Containing Fish. | |
| CN104068413A (en) | Garlic sausage and processing process thereof | |
| US2808335A (en) | Method of preparing a turkey loaf | |
| GB1041497A (en) | Cooked poultry and method of preparing same | |
| RU2238009C2 (en) | Method for obtaining of cured meat product and product obtained by method | |
| GB1089084A (en) | A method of treating meat | |
| US2365728A (en) | Treatment of sausages and sausage casings | |
| RU2847604C2 (en) | Method for making raw-smoked sausage | |
| GB676369A (en) | Improvements in method of treating food products | |
| US974660A (en) | Making fish sausage. | |
| US2993795A (en) | Liver processing method and product | |
| RU2348182C2 (en) | Method of production of meat semi-finished products | |
| RU2849200C2 (en) | Method for producing dried horse meat ribs | |
| PH22020000123U1 (en) | Composition of a food product | |
| ES2071589A1 (en) | Process for obtaining a novel emulsified and gelled food product based on meat and smoked salmon | |
| Peshuk et al. | DEVELOPMENT OF TECHNOLOGY AND RESEARCH OF QUALITY INDICATORS OF RAW SMOKED DEER SAUSAGE. | |
| US789238A (en) | Process of curing meat. | |
| Kudryashova et al. | Classification of poultry slaughter products by meat content | |
| US863926A (en) | Process of making preserved meat. | |
| UA157358U (en) | Method of production of delicacy ham |