Process for producing sausage analogs

Details Process for producing sausage analogs Process for producing sausage analogs

1977-09-12

1979-12-11

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Protein, amino acid, or yeast containing

426657, 426802, 426104, A23J 300

Patent

active

041783948

ABSTRACT:
A simulated sausage product is produced by forming and combining individual phases that are responsible for chewiness, biting properties, juiciness, mouth lubrication, cohesion and frying properties. The individual phases are produced from separate mixtures containing critical amounts of egg white, non-fat dry milk, sodium caseinate, dextrose, fat, fibrous material, water, texturized protein, salt, wheat gluten, colorings, flavors and seasonings.

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patent: 3645747 (1972-02-01), Palmer
patent: 3711291 (1973-01-01), Leidy et al.
patent: 3719499 (1973-03-01), Hai et al.
patent: 3836678 (1974-09-01), Leidy et al.
patent: 3886299 (1975-05-01), Feldbrugge et al.
patent: 3900576 (1975-08-01), Schulz
patent: 3919435 (1975-11-01), Feldbrugge et al.
patent: 3922352 (1975-11-01), Tewey et al.
patent: 3930033 (1975-12-01), Corliss et al.

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