Mixture for reddening meat products

Details Mixture for reddening meat products Mixture for reddening meat products

A - Human Necessities

23

L

A23L 1/314 (2006.01) A23B 4/023 (2006.01) A23B 4/027 (2006.01) A23B 4/22 (2006.01) A23L 1/317 (2006.01)

Patent

CA 2367598

The invention relates to a reddening mixture for meat products, especially for boiling sausages, which, per kilogram of meat or sausage preparation, contains a quantity of 1 × 10 8 to 5 × 10 10 food grade nitrate-reducing microorganisms, and 10 to 2,000 grams, related to fresh weight, of a plant product having a natural nitrate content of 100 to 5,000 milligrams per kilogram of fresh weight of the plant product.

Mélange destiné à rougir des produits carnés, en particulier des saucisses à cuire à l'eau, qui, pour 1 kg de viande ou de chair à saucisse, contient 1 x 10<8> à 5 x 10<10> germes d'un micro-organisme réduisant les nitrates et compatible avec les produits alimentaires, et 10 à 2000 g, par rapport au poids frais, d'un produit végétal à teneur naturelle en nitrates située entre 100 et 5000 mg/kg.

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