Process for making pepperoni sausage

Details Process for making pepperoni sausage Process for making pepperoni sausage

1997-06-16

1999-12-21

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

426646, A23L 1317

Patent

active

060045922

ABSTRACT:
A dry or semi-dry sausage product is provided which includes up to 15% by weight of an added particulate protein component. The added protein component is in addition to the protein present in the meat used in the sausage mixture and serves to improve the performance of the resulting product, particularly after the sausage has been heat treated at high temperatures during processing to eliminate pathogens which may be present in the ingredient mix. The added protein component is typically a denatured or hydrolyzed protein and can include one or more of meat stock, milk protein hydrolyzate, yeast extract, hydrolyzed yeast, autolyzed yeast, hydrolyzed vegetable protein, hydrolyzed animal protein and cooked meat.

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