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Gelabsatz

English translation: gel deposit

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22:28 Sep 19, 2007
German to English translations [PRO]
Tech/Engineering - Food & Drink
German term or phrase: Gelabsatz
Vegetarian sausages contain peas instead of meat because there is:

Verhinderung Fett- and Gelabsatz durch Wasser- and Fettbindung
njbeckett
Germany
Local time: 06:36
English translation:gel deposit
Explanation:
http://www.patentstorm.us/patents/6919112-description.html
Cooked-meat sausages and scalded-emulsion sausages are, after stuffing, scalded in water or steam at about 80° C., occasionally also at from 110 to 130° C. In the course of this the volume of the sausage-meat emulsion increases. On cooling it then markedly decreases again. The sausage casing must adapt itself to the changing volume of the sausage-meat emulsion. In particular, the sausage casing is to contract on cooling to the extent that no wrinkles are formed. This is because sausage having a wrinkled casing is generally regarded as "no longer fresh". Furthermore, the casing should have sufficient tension that no liquid collects under it after the scalding. A "gel deposit" of this type between casing and emulsion is likewise considered a quality defect.
Selected response from:

Anca Nitu
Local time: 00:36
Grading comment
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4 KudoZ points were awarded for this answer

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Summary of answers provided
3 +1gel depositAnca Nitu


  

Answers


21 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
gel deposit


Explanation:
http://www.patentstorm.us/patents/6919112-description.html
Cooked-meat sausages and scalded-emulsion sausages are, after stuffing, scalded in water or steam at about 80° C., occasionally also at from 110 to 130° C. In the course of this the volume of the sausage-meat emulsion increases. On cooling it then markedly decreases again. The sausage casing must adapt itself to the changing volume of the sausage-meat emulsion. In particular, the sausage casing is to contract on cooling to the extent that no wrinkles are formed. This is because sausage having a wrinkled casing is generally regarded as "no longer fresh". Furthermore, the casing should have sufficient tension that no liquid collects under it after the scalding. A "gel deposit" of this type between casing and emulsion is likewise considered a quality defect.

Anca Nitu
Local time: 00:36
Native speaker of: Native in RomanianRomanian
PRO pts in category: 4
Grading comment
Thanks

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6 hrs
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Changes made by editors
Sep 21, 2007 - Changes made by Steffen Walter:
FieldOther » Tech/Engineering


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