Tag Archives: sausage

Smoked sausage casing and its maing process

Application Number  00129550 Application Date  2000.10.09 Publication Number  1288809 Publication Date  2001.03.28 Priority Information   2000/7/3 CN 00109542.0   International Classification  A22C13/00;B29C47/00   Applicant(s) Name  Zhang Jing   Address     Inventor(s) Name  Zhang Jing   Patent Agency Code  00000 Patent Agent   AbstractThe present invention discloses a smoked casing and its production method. the… Read More »

Fruity sausage and its preparing process

Application Number: 00110578Application Date: 2000.06.28Publication Number: 1280791Publication Date: 2001.01.24Priority Information: International: A23L1/212;A23L1/317Applicant(s) Name: Wang YueyingAddress: Inventor(s) Name: Wang Yueying;Li ChangmingPatent Agency Code: 21100Patent Agent: he gongAbstract A fruity sausage is made up of meat, fruit juice and starch in ratio of 1:(0.4-0.5):(0.2-0.25), and features unique taste and rich vitamines.

Calciferous bifidofactor sausage

Application Number: 00110759Application Date: 2000.08.04Publication Number: 1337181Publication Date: 2002.02.27Priority Information: International: A23L1/304;A23L1/317Applicant(s) Name: Ding LianliAddress: Inventor(s) Name: Ding LianliPatent Agency Code: 21209Patent Agent: liu zhongdaAbstract The calcium bifidofactor suasage is characterized by that in the sausage the calcium bifidofactor whose weight is 18% of total weight of sausage is added, said calcium bifidofactor is made… Read More »

Sausage food

Application Number: 00113249Application Date: 2000.01.26Publication Number: 1263730Publication Date: 2000.08.23Priority Information: International: A23L1/20;A23L1/317Applicant(s) Name: Zhu YingyanAddress: Inventor(s) Name: Zhu YingyanPatent Agency Code: 43100Patent Agent: zhao degaoAbstract A sausage food is composed of bean curd (25-70 wt.%), meat (20-75) and edible salt (2-3), and features unique taste, balanced nutrients and health-care function.

Calcium-enriched nutritive meat sausage

Application Number: 00113346Application Date: 2000.03.27Publication Number: 1315145Publication Date: 2001.10.03Priority Information: International: A23L1/304;A23L1/317Applicant(s) Name: Wang LianAddress: Inventor(s) Name: Wang LianPatent Agency Code: 00000Patent Agent: Abstract A calcium-enriched sausage is made up of meat and additives including calcium as one of added ingredients. Its advantages include direct addition of calcium, pure taste, high quality of meat and… Read More »

Snack sausage made of vegetables, meat, fish and grains

Application Number: 00119112Application Date: 2000.06.15Publication Number: 1329848Publication Date: 2002.01.09Priority Information: International: A23L1/317Applicant(s) Name: Liu ChengqiangAddress: Inventor(s) Name: Sun Qingchen;Liu ChengqiangPatent Agency Code: 00000Patent Agent: Abstract A snak sausage is made up of fresh vegetables, meat, fish, grian and flavourings through proportioning, cooking, mixing and loading in casing. Its advantaegs include balanced nutrients, long storage period,… Read More »

Tendevloin sausage and its processing method

Application Number: 00123103Application Date: 2000.10.19Publication Number: 1289570Publication Date: 2001.04.04Priority Information: International: A23L1/317Applicant(s) Name: Zhang JianguoAddress: Inventor(s) Name: Zhang JianguoPatent Agency Code: 21209Patent Agent: liu zhongdaAbstract A tenderloin sausage features that the stuffing is filled in the tenderloin block, and includes such steps as preserving the tenderloin block in the mixture of edible salt, sugar, glucose,… Read More »

Pumpkin series products of pumpkin sausage and others

Application Number: 00123267Application Date: 2000.11.20Publication Number: 1353951Publication Date: 2002.06.19Priority Information: International: A23L1/212;A23L1/315Applicant(s) Name: Ma QingfaAddress: Inventor(s) Name: Ma QingfaPatent Agency Code: 00000Patent Agent: Abstract The present invention relates to a series of pumpkin products of pumpkin sausage and others, and is made up by using pumpkin through a refining process. According to the main components… Read More »

Making process of very thin sausage casing

Application Number: 00124335Application Date: 2000.09.08Publication Number: 1284271Publication Date: 2001.02.21Priority Information: International: A22C13/00;B29C47/00Applicant(s) Name: Wei XueqiangAddress: Inventor(s) Name: Wei XueqiangPatent Agency Code: 12100Patent Agent: yan dunfenAbstract Nylon and pigment particles as raw material are produced to very thin sausage casing through the processes of mixing, heating to melt in extruder, extruding into burrel film and cooling… Read More »

Smoked sausage casing and its making process

Application Number: 00109542Application Date: 2000.07.03Publication Number: 1276975Publication Date: 2000.12.20Priority Information: International: A22C13/00Applicant(s) Name: Zhang JingAddress: Inventor(s) Name: Zhang JingPatent Agency Code: 00000Patent Agent: Abstract Sausage casing is made of nylon 6 in 10-90% and K resin 10-90% and its making process includes the steps of drying, mixing, extruding, airing, cooling to fix diameter, heating to… Read More »

Corn sausage as principal food and its production method

Application Number: 00107948Application Date: 2000.06.01Publication Number: 1273052Publication Date: 2000.11.15Priority Information: International: A23L1/317Applicant(s) Name: Research and Development Center of Agricultural and Subsidiary Products ProcessiAddress: Inventor(s) Name: Ma Yuxia;Sun Hongbin;Wang JinghuiPatent Agency Code: 11002Patent Agent: lin xiangmengAbstract A corn sausage as staple food is made up of fresh tender corn grains, meat, bean product and vegetables. Its… Read More »

Equipment for filling sausage

Application Number: 00106247Application Date: 2000.04.24Publication Number: 1271525Publication Date: 2000.11.01Priority Information: 1999/4/26 DE 19918711.8International: A22C11/04Applicant(s) Name: Femak Machinery and Equipment Manufacturing GmbHAddress: Inventor(s) Name: O. Tzebust;D. Meil;K. ChilePatent Agency Code: 72002Patent Agent: liu xinpengAbstract What is described is an apparatus for stuffing casings or similar receptacles with paste, in particular with sausage meat or other foods… Read More »

Addition method of flax gum in ham sausage and its maxing ratio

Application Number: 00105042Application Date: 2000.04.10Publication Number: 1268313Publication Date: 2000.10.04Priority Information: International: A23L1/0526;A23L1/317Applicant(s) Name: Ban ZhenhuaiAddress: Inventor(s) Name: Ban ZhenhuaiPatent Agency Code: 00000Patent Agent: Abstract A method and its mix proportion of adding flax gum into ham sausage are as follows: Quantity; 0.8-1.2% of meat used, proportion of water used 1 : 10-30. Method of addition… Read More »

Ham sausage package bag with open strip

Application Number: 00103353Application Date: 2000.03.02Publication Number: 1311142Publication Date: 2001.09.05Priority Information: International: B65B25/06;B65D75/58Applicant(s) Name: Sun HuiyanAddress: Inventor(s) Name: Sun HuiyanPatent Agency Code: 00000Patent Agent: Abstract This invention provides an opening device for the package bag of ham sausage, and onto the ham sausage package bag (1), an opening strip (2) is connected, the connection place is… Read More »

Production of spirituous luscious sausage

Application Number: 00102027Application Date: 2000.01.29Publication Number: 1262896Publication Date: 2000.08.16Priority Information: International: A23L1/317;A23L3/349Applicant(s) Name: Wu JiaminAddress: Inventor(s) Name: Wu JiaminPatent Agency Code: 00000Patent Agent: Abstract The present invention belongs to the field of food technology, and its main technique is characterized by preparing a meat sausage product with characteristic composition and flavour.

Sweet sausage with wine fragrance

Application Number: 00101372Application Date: 2000.02.15Publication Number: 1308900Publication Date: 2001.08.22Priority Information: International: A23L1/317Applicant(s) Name: Wu JiaminAddress: Inventor(s) Name: Wu JiaminPatent Agency Code: 00000Patent Agent: Abstract A sweet sausage with wine fragrance features that the sausage food is immersed in wine in the bottle. Its advantages are unique taste and long storage period.