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公开(公告)号：EP0029503B1
公开(公告)日：1984-03-28
申请号：EP80106341.3
申请日：1980-10-17
Applicant: STAUFFER CHEMICAL COMPANY
Inventor： Swartz, William Ewing
IPC: A23L1/31
CPC classification number: A23C21/026 , A23L13/424 , A23L13/45 , A23L27/24
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2.发明公开A process for preparing a protein-fortified cured meat and protein-fortified cured meat obtained with said process 失效一种生产方法的蛋白质增强Räucherfleisches和通过此过程蛋白增强熏获得。
公开(公告)号：EP0031630A1
公开(公告)日：1981-07-08
申请号：EP80201249.2
申请日：1980-12-30
Applicant: STAUFFER CHEMICAL COMPANY
Inventor： Brotsky, Eugene , Everson, Charles William , Swartz, William Ewing
CPC classification number: A23B4/0235 , A23L13/72
Abstract: Protein fortified cured meat comprising cured intact skeletal meat muscle tissue having incorporated therein a whey protein composition having more than about 30% by weight whey protein on a dry solids basis and processes for preparation of the same.
Abstract translation: 蛋白强化腊肉包括腊肉完好骨骼肌组织具有并入以干固体计和工艺用于制备相同的上具有大于约30％重量的乳清蛋白在其中的乳清蛋白的组合物。
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公开(公告)号：EP0029503A1
公开(公告)日：1981-06-03
申请号：EP80106341.3
申请日：1980-10-17
Applicant: STAUFFER CHEMICAL COMPANY
Inventor： Swartz, William Ewing
IPC: A23L1/31
CPC classification number: A23C21/026 , A23L13/424 , A23L13/45 , A23L27/24
Abstract: Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.
Abstract translation: 通过包装在培养的乳制品的香肠中，可以制备与天然发酵型香肠相当或改进的味道的发酵型香肠。
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