A novel cooked sausage and a method for making the same

Details A novel cooked sausage and a method for making the same A novel cooked sausage and a method for making the same

A - Human Necessities

23

L

A23L 1/314 (2006.01) A23L 1/317 (2006.01) A23L 1/318 (2006.01)

Patent

CA 2307167

A cooked sausage comprising a mixture of a meat emulsion and a mild yogurt, wherein the yogurt is substantially homogeneously dispersed through the meat emulsion and said mixture has a pH of about 5.5 or more. The water retaining capacity of the meat is thus retained, providing a sausage having desirable organoleptic qualities. Said mild yogurt may be prepared from milk mixtures by inoculation with slow working yogurt starter cultures.

L'invention concerne une saucisse cuite composée d'un mélange d'émulsion de viande et d'un yogourt doux. Le yogourt est réparti de façon sensiblement homogène dans l'émulsion de viande, ledit mélange ayant un pH d'environ 5,5 ou plus. La capacité de rétention d'eau de la viande est donc préservée, ce qui confère à la saucisse les qualités organoleptiques voulues. Le yogourt peut être préparé avec des mélanges de lait par inoculation de cultures starter à action lente pour yogourt.

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