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eMag: (16 Treffer)

eMag: FT Meat Technology 06/2010

Seite 35: ...packs, there is practically no natural and therefore unavoidable weight loss, as can occur, e.g. in the case of raw sausages in protective packaging. Therefore, in the case of packed minced meat the filling ...

eMag: FT Meat Technology 06/2010

Seite 28: ...research was the result of a dissertation dealing with the topic of "The effect of preservatives in sausages to be heated in water, sliced and vacuum packed" that was supported by the Kurt van Hees research ...

eMag: Online Edition 02/2010

Seite 24: ...Back then as today the range comprised Silesian sausage specialities such as Polish Krakowska garlic sausages, raw Polish sausages and ham specialities. It was by direct- W ly supplying the end customer with ...

eMag: FT Meat Technology 06/2010

Seite 26: ...to fear a breakdown during scalding or maturing. With a blade, operated pneumatically as standard, individual sausages, linked sausage or half-rings can be produced. The optional thread dispenser allows the rapid and ...

eMag: FT Meat Technology 06/2010

Seite 25: ...million in the new project. The move is not only intended to open up new markets. Today 170 to 200 tonnes of meat and sausages are produced. "With our new production plant we offer the highest standards in terms of service, ...

eMag: Ftec

Seite 20: ...exhibitions InterMopro (dairy produce), InterCool (frozen products, ice cream, technology) and InterMeat (meat and sausages) will be held in Düsseldorf from 12 to 15 September 2010. D as Foodmessen-Trio hat sich in den ...

eMag: Ftec

Seite 21: ...äußeren Masse. Halle 15, Stand B06 Technology for trend products Handtmann ConPro-System 200 allows sausages to be produced continuously using a compact, flexible system in combination with a patented ...

eMag: Online Edition 02/2010

Seite 12: ...evidence of this. Homer and Herodotus have passed down written records about the consumption of meat and sausages. In the 18th book of the Odyssey, Homer in around 800 AD reports the return of the ...

eMag: Online Edition 02/2010

Seite 31: ...and the closed clip achieves a higher retention force at a minimum sausage shoulder. This does not only make the sausages more stable, but also even and good looking. Convincing There are up to four people working at the FCA ...

eMag: Ftec

Seite 22: ...or boiled ham with Schinkomat Gold and wasabi spiced topping, both assure a hearty flavour. Brotzeitknacker sausages are a rustic speciality similar to Wiener sausages with a spicy hint of bacon and roasted ...

eMag: Online Edition 02/2010

Seite 30: ...im Herbst letzten Jahres nach etwa zwei Monaten realisieren. tion it is especially suitable for large-calibre sausages. It closes all polymer, fibre or collagen casings with a speed of up to 160 per minute depending on ...

eMag: Online Edition 02/2010

Seite 22: ...On the 300 m2 exhibition stand Sorgo Anlagenbau shows an innovative program for successful production of raw sausages and boiled sausages for Industry and Trade. The program in the HotSmoke- and Cooking Sector are ...

eMag: Online Edition 02/2010

Seite 28: ...and in the sausage production it ranks in second place behind Föderlach. Always up to date "With our sausages, we have focussed on the production of fresh sausages and regional specialities. All in all, the ...

eMag: FT Meat Technology 06/2010

Seite 29: ...thesis of universities and technical colleges dealing with the topic of meat. Raw Sausage Cup: Quality tests of raw sausages produced with additives of Van Hees Participants: meat processing companies, universities and ...

eMag: Online Edition 02/2010

Seite 21: ...On the 300 m2 exhibition stand Sorgo Anlagenbau shows an innovative program for successful production of raw sausages and boiled sausages for Industry and Trade. The program in the HotSmoke- and Cooking Sector are ...

eMag: Online Edition 02/2010

Seite 29: ...SCD 600. The single clippers are used for the knackwurst calibre 43mm, the double clipper is used for the ring sausages or half-ring sausages calibre 55mm, straight sausages calibre 60 to 100mm as well as for ...

eMag: FT MEAT TECHNOLOGY 01/2010 (8 Treffer)

eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010

Seite 42: ...existing delivery contracts". In Heilsbronn, the focus lies on the production of boiled brine products and raw sausages as well as on pre-cooked sausage products such as meat loafs, frankfurters and grilled sausages. ...

eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010

Seite 16: ...the steam-smoke-system. The seventies were characterised by the optimisation of these processes in the production of sausages. The first intensive-cooling systems for cooling cooked and hot-smoked products were made. A tunnel system ...

eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010

Seite 34: ...mit verschiedenen Dreh- Chopping of frozen meat with mills The chopping process of frozen meat for the production of sausages with a finely dispersed structure is very labour-intensive and complicated. However, chopping of frozen ...

eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010

Seite 53: ...championship, Lay spices offers ideas inspired by South Africa. Whether for typical South African Boerewors fried sausages or for crispy meat skewers finely seasoned spice mixes have been a speciality of the company for 90 ...

eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010

Seite 36: ...application of speeds of 12.6 to 18.7 meters/s on Unit 1, rational technological values for the production of raw sausages, frankfurters and cooked sausage developed. Table 3 shows the yield of the finished product and the weight ...

eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010

Seite 14: ...· International Quality Competition for Raw and Boiled Hams · "Grand Prix of the Best Sausages" International Quality Competition for Bratwurst, Boiled, Cured and Cooked Sausages ...

eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010

Seite 39: ...1/2010 Tab. 4: Struktur-mechanische Eigenschaften der Würstchen / Structuralmechanical properties of small sausages Kennwerte Parameters Kontrolle Control Farbwerte der Würstchen / Colour properties of ...

eMag: FT MEAT TECHNOLOGY 01/2010 - 19.03.2010

Seite 47: ...Hersteller nach wie vor an eingeschränkten Genuss. Was entgegnen Sie den Zweiflern? Production of low fat sausages The prebiotic fibre Inulin can be used for the production of fat-reduced meat and sausage products. Dr. ...

eMag: FT MEAT TECHNOLOGY 01/2011 (1 Treffer)

eMag: FT MEAT TECHNOLOGY 01/2011 - 18.02.2011

Seite 24: ...balanced and ensure the production of high-quality raw sausage products. Spreadable as well as sliceable raw sausages can be produced by using the companies preparations. Spice Preparations such as Bauersalami RS, ...

eMag: FT MEAT TECHNOLOGY 02/2011 (7 Treffer)

eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011

Seite 47: ...die auch ohne Kühlung Long lasting snacks Small portions from 25 g up to 100 g such as small liver sausages and scalded meat snacks are fully in line with the trend. These sausage snacks are heated at high ...

eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011

Seite 49: ...programming) together with four bowl speeds allow universal applications. The production of raw sausage, fine sausages to be heated in water or emulsions is possible just like the gentle blending and dispersing of various types ...

eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011

Seite 51: ...complete solution for the various thermal treatment options for applications in the production of cooked and boiled sausages and boiled brine products. In addition to the basic functions such as reddening, boiling and cooking, ...

eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011

Seite 42: ...example, Wiberg offers Natrivit, a product that allows salt to be reduced by 2530 % in meat products such as cooked sausages, cooked ham and raw cured meat products without having to compromise on technology or flavour. In addition, ...

eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011

Seite 13: ...colour, the consumer knows that it's better not to eat the chicken. Choosy consumers Many people love sausages. And, from to time, they also love to eat them with their fingers. At the same time, Frankfurters and ...

eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011

Seite 46: ...cover makes it possible to vary cutting space sizes and thus provides the best conditions for the production of sausages to be heated in water, cooked and raw sausages on a single machine. The cutter mixer is controlled via ...

eMag: FT MEAT TECHNOLOGY 02/2011 - 21.04.2011

Seite 45: ...solutions that not only convince by their taste but also provide technological advantages for the production of sausages to be heated in water and cooked sausages. The cutting agent Nuba-Fosrot Super E emulgator is based ...

eMag: FT MEAT TECHNOLOGY 02/2010 (15 Treffer)

eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010

Seite 49: ...To this end, VEMAG Anlagenbau supplied the company with two new smoking units for the production of raw sausages, pre-cooked sausages and other meat and sausage products. VEMAG offers system solutions in line ...

eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010

Seite 85: ...Meat) approached us with an innovation, a sausage that tastes great, but only has 3% of fat. Contrary to light sausages neither fat was extracted from the product nor were additives added. The low fat content is simply achieved ...

eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010

Seite 88: ...meat is finely chopped (where the contamination surfaces are particularly large), in the slicer room for pre-cooked sausages, ham, salami, etc., and in the meat packing department where particularly sensitive fresh mince meat ...

eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010

Seite 83: ...sodium acetate, citric acid and ascorbic acid was tested. In vacuum-packed boiled ham slices and frankfurter sausages in natural casings an extension of the shelf-life was shown of up to 50%. www.hydrosol.de ...

eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010

Seite 76: ...and pockets, stuffed cabbage and red cabbage, Savoy and Savoy and pork knuckle rolls, filled bell peppers, fried sausages, roasts, diverse meat specialities Poultry compositions leg roulades, breast fillet roulades, ...

eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010

Seite 81: ...the post-mortal processes of meat or are produced by lactic acid bacteria during the curing process of raw sausages. The Institute of Chemical Technology in Prague and Trumf International GmbH have tested various spice ...

eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010

Seite 66: ...used to be, there are now 500 employees producing pre-cooked sausage products such as meat loaf, barbecue fried sausages and Wieners as well as boiled ham and raw sausages. At both other locations in Nuremberg ...

eMag: FT MEAT TECHNOLOGY 02/2010 - 30.04.2010

eMag: FT MEAT TECHNOLOGY 03/2010 (9 Treffer)

eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010

Seite 27: ...cutting machine WT 99 S was completed by a new machine with double infeed. That means the double quantity of cut sausages with one machine and one operator. The WT 99 D is eliminating the twists between two sausages ...

eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010

Seite 26: ...for the ConPro 400 system. At the IFFA, the system was exhibited as a solution for the production of linked cooked sausages in Vega Casing in the form of an efficient complete system for fully automated sausage production through ...

eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010

Seite 13: ...leg is de-boned, in proportion to the overall carcass. The breast and leg meat is used for the production of gourmet sausages, tinned products and semi-finished products. The less valuable meat is de-boned manually and a yield of ...

eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010

Seite 48: ...der Forderung entgegenkommen. shelf life have not yet been reached. With fresh foods such as cold cuts or sausages high-barrier foils are increasingly used in order to prolong the shelf life of the products. ...

eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010

Seite 31: ...sorgt zudem für gesteigerte Hygiene bei der Produktion. www.maurer-atmos.de Fully linked ideal for cooked sausages and dog sticks. Additionally, this system is excellent for manufacturers of kosher, halal and ...

eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010

Seite 60: ...customers, because the natural casing is a classic in butchers when it comes to rustic pre-cooked or boiled sausages or raw sausages with a traditional appearance. The intestines used for natural casing ...

eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010

Seite 63: ...this point by means of its optimised cutting tool parts and ensures a clean cut especially in fresh frying sausages. Unfavourable ratios of sausage meat flow to blade number create squashing and fraying of the muscle ...

eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010

Seite 40: ...the new SwiStick® XXL, Tipper Tie offers state-of-the-art, robust suspension technology for heavy and large sausages. This machine suspends all sausages with plas-tic, fibrous and collagen casings of calibres ...

eMag: FT MEAT TECHNOLOGY 03/2010 - 25.06.2010

Seite 61: ...when products are arranged loosely at the counter. Pig intestine calibre 28-30 which is often used for fresh frying sausages shows already a discrepancy of 15% between the surface of the lower calibre and the higher calibre, because ...

eMag: FT MEAT TECHNOLOGY 03/2011 (3 Treffer)

eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011

Seite 47: ...CO2 gas displaces the atmospheric oxygen, which prevents oxidation processes. During the production of white sausages in particular we take advantage of the slight white colouring that is formed when the CO2 is ...

eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011

Seite 9: ...about applications of ultrasound technology in the production of smoothies, vinegar, beer, ketchup and pre-cooked sausages. Dr. Thomas Vilgis from the Max Planck Institute for Polymer Research, Mainz, opened the subject area ...

eMag: FT MEAT TECHNOLOGY 03/2011 - 04.07.2011

Seite 18: ...goods to be sliced are less contaminated and have an increased shelf life. The model VS-12 D is suitable for cutting sausages, ham, bacon, smoked meat, roast and rolls. The slices are placed automatically without manual touch of ...

eMag: FT MEAT TECHNOLOGY 04/2011 (9 Treffer)

eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011

Seite 26: ...Production of Raw Sausages Risco Risco AVO-Werke AVO-Werke Gleichmäßiges Füllen Alle Vakuumfüllmaschinen von Risco besitzen ein gleich aufgebautes und auf die jeweilige ...

eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011

Seite 15: ...www.baader.com Simple separation After the mechanical separation of sinew and cartilage when producing raw sausages, Baader promises gentle raw material handling, the preservation of the protein structure with improved ...

eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011

Seite 17: ...Production of Raw Sausages zu steigern. Georg Mattingsdal war dabei vor allem von der Möglichkeit begeistert, Robotertechnik zur Automatisierung der Slicer und der Verpackungslinie zum Einsatz zu bringen. ...

eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011

Seite 27: ...Production of Raw Sausages Vemag Anlagenbau Maßgeschneiderte Anlagensysteme Vemag Anlagenbau stellt speziell auf die Kundenbedürfnisse angepasste Klimareifeanlagen und klimatisierte Nachreifeund ...

eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011

Seite 18: ...Production of Raw Sausages der abgelegten Scheiben puffert, um sie während der Wiederbeschickung des PolySlicer in den Produktionsfluss zurückzuführen. Auf diese Weise bleibt die Produktzufuhr am IPL ...

eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011

Seite 14: ...as listeria and salmonella and creates the desired smell and taste of the raw sausage. Ready matured dry sausages in this segment usually have a pH value of 4.9 to 5.1. These pH values can be reached by fermenting the ...

eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011

Seite 23: ...Production of Raw Sausages Reifen und Würzen Die Frutarom Savory Solutions GmbH ist Experte auf diesem Gebiet und entwickelt maßgeschneiderte Kulturen, die den unterschiedlichsten Anforderungen gerecht ...

eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011

Seite 4: ...vs. quality 3 Kurz notiert/ News Aktuelles aus der Branche/ News 6 Rohwurstproduktion Production of Raw Sausages Rohwurst in Rekordzeit/ Salami in two days Qualität in der siebten Generation Seven generations ...

eMag: FT MEAT TECHNOLOGY 04/2011 - 02.09.2011

Seite 24: ...Production of Raw Sausages stellung von Rohwurstwaren aus ausschließlich Bio-Zutaten waren bis vor kurzem jedoch noch Grenzen gesetzt: Frutarom Savory Solutions war 2009 der erste Hersteller, der Starterkulturen ...

eMag: FT MEAT TECHNOLOGY 05/2010 (13 Treffer)

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 17: ...the clip, so that simultaneously either a hanger or label for the sausage is created. When filling largecalibre sausages it is important to use the right filling tubes in order to ensure the products look appealing. A ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 27: ...positive. Sausage products are increasingly very popular in Asia, recently even in India, and the consumption of sausages, in comparison with the consumption of meat, has actually increased. The natural casing industry ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 16: ...Most commonly you find manually operated spring clippers in small production plants with which large-calibre sausages are clipped with natural or artificial casing. This type of clipper is used for natural casings such as ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 19: ...cold and is therefore very hard. Often very strong and durable casing material is used, as the weight of the filled sausages themselves is very 5/2010 ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 26: ...business year. "The economic crisis had only little effect on the casing trade and high-quality products like sausages in natural casings are still in demand", said Heike Molkenthin, president of the Central Association ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 29: ...Proteinen lässt sich der Wassergehalt in Rohwürsten absenken./ By using proteins, the water content in raw sausages can be reduced. Combis Da eine optimale Wirksamkeit der Starterkulturen nur dann gewährleistet ist, ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 4: ...Transparent ham Interview Cenas AG/ Kulmbach: Kompetente Risikovorsorge Rohwurstproduktion Production of Raw Sausages 36 Die richtige Kombination The right combination 30 36 41 Marketing & Produktdesign Marketing ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 24: ...ability to portion accurately offers an even faster and more flexible production of the particular types of sausages. The tow fully electronic vacuum fillers F160 from the current F-Line of Heinrich Frey Maschinenbau have ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 32: ...product, without changing the usual processing parameters during production. In the production of fat reduced raw sausages Inulin leads to a fast reduction of the aW value during maturing. Therefore the microbial stability of ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 28: ...Mehrstammkulturen zur Verarbeitung. Nitrostart 2000 eignet sich zur he quality of raw sausages mainly depends on the raw material and the ingredients used as well as on an optimal control of the ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 22: ...farm in Zappendorf near An den Füllanlagen werden neben Würsten auch Frikadellen produziert./ Apart from sausages also products like hamburgers are produced on the filling units. Halle an der Saale in eastern Germany ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 20: ...often tucked casing with continuous print of target print are used in the industrial production of clipped sausages. Filling sausage meat into casing with target print or printer's imprint requires especially ...

eMag: FT MEAT TECHNOLOGY 05/2010 - 22.10.2010

Seite 30: ...to help customers choose the right combination of flavouring and functional products for the production of raw sausages. This scheme provides all relevant information at a glance about flavouring and functional ingredients for ...

eMag: FT MEAT TECHNOLOGY 05/2011 (2 Treffer)

eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011

Seite 32: ...dry-filled, otherwise they do not fulfil their function. But here the first exception is already seen if beer sausages are to be filled, cellulose casings must be moistened. On the other hand cellulose fibre casings and ...

eMag: FT MEAT TECHNOLOGY 05/2011 - 28.10.2011

Seite 3: ...polarnoch linksdrehende ized pigs as Schweine für Ihre source of meat for your Wurst? Dann verweigern sausages? Then you Sie Ihren Kunden Glück deny happyness and und Erfolg. Soll doch die success to ...

eMag: FT MEAT TECHNOLOGY 06/2010 (1 Treffer)

eMag: FT MEAT TECHNOLOGY 06/2010 - 20.12.2010

Seite 12: ...of meat products, and in particular of the biological value of proteins, in several countries BEFFE values of sausages and meat products are demanded by the law. Fats (lipids) improve the taste of many products and have a ...

eMag: FT MEAT TECHNOLOGY 06/2011 (8 Treffer)

eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011

Seite 4: ...Tumbeln mehr als nur Mischen Tumbling more than just mixing 12 16 Wurstproduktion/ Production of Sausages Zur Technologie der Wurstproduktion On the technology of sausage production 20 Wiegen & ...

eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011

Seite 5: ...bei der Wurstherstellung. / Raw materials, ingredients and procedures are crucial factors in the roduction of sausages. 8 Strikte Sicherheitsnormen sorgen für ein anhaltendes Wachstums auf dem Markt ...

eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011

Seite 25: ...Production of Sausages Alco-Food-Machines Alco-Food-Machines Syner.con In der Spirale gegart Alco-Food-Machines führt den Spiralofen ASH auch als Twin-Variante. Der Ofen gart und bräunt ohne Zugabe von Fett ...

eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011

Seite 23: ...by the withdrawal of water. The stated processes are the same in all types of raw sausage. In this way, firm sausages are produced. The spreadability of fresh raw sausages such as smoked sausage spread and minced ...

eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011

Seite 24: ...Production of Sausages Bayha & Strackbein Bayha & Strackbein Brandsicherer Raucher Für die Produktlinie Industrial Line bietet Bastra den neuen Hackschnitzel-Raucherzeuger 1200 H, der in Vorratsbehälter ...

eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011

Seite 21: ...Production of Sausages Mikrobiologie Mikroorganismen sind an der Umrötung und Aromatisierung, Säure- und Aromabildung maßgeblich beteiligt. Das Verschieben des pH-Wertes in die saure Richtung wird ...

eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011

Seite 20: ...hygienic requirements. The following article explains the first three points on the basis of the production of raw sausages Zur Technologie der Wurstherstellung Die technologischen Anforderungen an die Wurstherstellung beinhalten ...

eMag: FT MEAT TECHNOLOGY 06/2011 - 24.12.2011

Seite 22: ...Production of Sausages Temperatur, Luftfeuchte und Strömungsgeschwindigkeit der Luft Heute ist man in der Lage, die Prozessabläufe der Reifung so zu steuern, dass schnittfeste Rohwürste u. a. ...

eMag: Ftec 01/2011 (5 Treffer)

eMag: Ftec 01/2011 - 04.05.2011

Seite 37: ...demands of the market", adds marketing manager Marc Sodeikat. Originally concentrating on the field of tinned sausages, Hans Dietz GmbH today specialises in ham with the main attention being focussed on crispy roasts ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 31: ...Produkt Am FCA 160 lassen sich Stangenwürste in hoher Taktzahl verarbeiten. / On the FCA 160 large calibre sausages can be clipped safely and quickly. zum Kinderspiel geworden", freut sich der Produktionsleiter. Zudem ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 66: ...raw sausage; with a water-based carrier, the drying process would take longer Works only with pre-cooked or boiled sausages (heat is needed to release the fat); significantly more expensive Significantly more expensive than dry ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 33: ...project last autumn after about two months. The geometry of the R-ID clip provides a secure closure be it for sausages or for meat loafs. In combi- nation with the right casing it is also bacteria proof, i.e. contamination ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 32: ...SCD 600. The single clippers are used for the knackwurst calibre 43mm, the double clipper is used for the ring sausages or half-ring sausages calibre 55mm, straight sausages calibre 60 to 100mm as well as for ...

eMag: Ftec 01/2012 (6 Treffer)

eMag: Ftec 01/2012 - 21.03.2012

Seite 39: ...& Strackbein For large capacities Germos has further optimized its line of industrial smoking units for sausages. These units have capacities from 1,000 to 1,250 kg/h. The processing time from loading to cooled ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 74: ...raw meat, salad) 2. Foods processed without heating or food prepared with additives (raw milk cheeses, raw sausages, prepared salads) 3. Cooked food, which can be contamination after preparation (different cheeses ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 67: ...in high-pressure units, this system can also be used in other cooking containers or autoclaves. treatment of sausages achieves improved structure and firmness of the product. Compared to thermally induced gels ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 66: ...of the approx. 200.000 t of food treated with high pressure per year. The preservation of sliced raw and cooked ham, sausages to be heated in water and bratwurst as well as ready meals has in particular been successfully applied in ...

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