公开(公告)号：EP1439755A1

公开(公告)日：2004-07-28

申请号：EP02802317.4

申请日：2002-10-10

申请人： Sonjal S.A.S.

发明人： BOCABEILLE, Gilles ,  LE PAIH, Jacques

IPC分类号： A22C11/00

CPC分类号： A22C11/001

摘要： The invention relates to a device that is used for the continuous production of sausage-type products comprising a bead which is covered with a skin that is obtained by means of gelation. For this purpose, the inventive device comprises a coextrusion head (1) which delivers into a gelation tub (2). According to the invention, said tub is circular in shape and defines an annular, peripheral channel (20) in which the bead exiting the coextrusion head (1) can be wound into a plurality of coils before leaving the gelation bath. Moreover, means are provided for creating a current in said bath so that the bead is driven continuously at more or less the coextrusion speed.

公开(公告)号：EP1397048A1

公开(公告)日：2004-03-17

申请号：EP02748956.6

申请日：2002-06-18

申请人： Sonjal S.A.S

发明人： BOCABEILLE, Gilles

IPC分类号： A22C13/00 ,  A23P1/08 ,  A23L1/317 ,  A23C19/16 ,  A23P1/12 ,  A23L1/0532 ,  A23L1/0524

CPC分类号： A22C13/0013 ,  A22C2013/0023 ,  A23L13/03 ,  A23L13/426 ,  A23L13/65 ,  A23L17/70 ,  A23L29/231 ,  A23L29/256 ,  A23P20/10 ,  A23P20/105 ,  A23P30/25

摘要： The invention relates to a method for the preparation of food products, for example, sausages, comprising a base coated in a garnishing and preserving material. Said method comprises preparing the material, made from vegetable protein and hydrocolloid to give a ratio (protein/hydrocolloid) less than or equal to 1, substituting calcium acetate for sodium acetate in the base, then adding alcohol and an acidifying agent to the calcium gelification bath. The invention also relates to a product obtained by the above method.