| Patent Number |
Title Of Patent |
Date Issued |
| 4263329 |
Method for improving taste and stability of sausage |
April 21, 1981 |
| The improvement in taste and stability of cooked or smoked and cooked sausage wherein the cooked or smoked and cooked sausage is immersed in an aqueous acidic solution containing lactic acid as an essential component in amounts greater than 25% by weight alone or in combination with othe |
| 4220668 |
Method for preparing sausage meats |
September 2, 1980 |
| The preparation of sausage meats without fermentation to achieve preservation and coagulation wherein the mixed ingredients of the sausage meat are immersed, with or without encasement, in an aqueous bath having a titratable acidity of 1-20%, in which at least 20% of the acidity is in |
| 4118519 |
Method of producing smoke flavoring for foods |
October 3, 1978 |
| A composition for imparting a smoke flavor to foods in which the composition is prepared by liquid-liquid extraction of an aqueous liquid smoke with an edible oil containing mono- and diglyceride of a fat forming fatty acid or other edible surface active agent having an HLB below 7 and |
