Search results for: the-manufacture-of-sausages

The Manufacture of Sausages

Author : James C. Duff
File Size : 23.8 MB
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Sausage Manufacture

Author : E Essien
File Size : 66.11 MB
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Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU. Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance. The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation. Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers. Provides a concise and authoritative guide to manufacturing high-quality sausage products for the consumer Discusses issues of definition, market trends, product formulation, and the calculations required for mandatory product labelling in the EU Reviews key stages in sausage production and outlines good practice in safety and quality assurance

Sausage and Small Goods Production

Author : Frank Gerrard
File Size : 38.29 MB
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Small Goods Production

Author : Frank Gerrard
File Size : 56.81 MB
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Sausage and Small Goods Production

Author : Frank R. I. Gerrard
File Size : 45.19 MB
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Home Production of Quality Meats and Sausages

Author :
File Size : 33.85 MB
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There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

The Role of Microorganisms in the Manufacture of Summer Sausage

Author : Daniel Francis Wessley
File Size : 44.87 MB
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Cooley s Cyclop dia of Practical Receipts and Collateral Information in the Arts Manufactures Professions and Trades Including Medicine Pharmacy and Domestic Economy

Author : Arnold James Cooley
File Size : 43.52 MB
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United States Census of Manufactures 1954

Author : United States. Bureau of the Census
File Size : 22.79 MB
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1977 census of manufactures

Author :
File Size : 64.5 MB
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Manufacturing Summer Sausage

Author : Dennis Buege
File Size : 78.32 MB
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The Use of Mutton in Sausage Production

Author : Luis Enrique Chang
File Size : 35.46 MB
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Effect of processing parameters of commercially manufactured Italian style dry sausage on growth of Staphylococcus aureus

Author : Metaxopoulos. John Leandros
File Size : 41.22 MB
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Sausage and Processed Meats Manufacturing

Author : Robert E. Rust
File Size : 71.58 MB
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Prepared Meat Product Manufacturing

Author : Donald S. MacKenzie
File Size : 43.1 MB
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Sausage and Meat Specialties

Author :
File Size : 27.44 MB
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Bulletin

Author : Michigan. Dairy and Food Department
File Size : 44.61 MB
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United States Circuit Courts of Appeals Reports

Author :
File Size : 28.43 MB
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Reports Containing the Cases Determined in All the Circuits from the Organization of the Courts

Author :
File Size : 44.74 MB
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Food Manufacture

Author :
File Size : 51.89 MB
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Includes sections: "Recent patents"; Industrial news, May 1934- ; "Book Reviews", Dec 1937- .