AR002648A1 - Procedimiento para preparar un producto de carne en trozos. - Google Patents

Procedimiento para preparar un producto de carne en trozos.

Info

Publication number
AR002648A1
AR002648A1 ARP960103387A AR10338796A AR002648A1 AR 002648 A1 AR002648 A1 AR 002648A1 AR P960103387 A ARP960103387 A AR P960103387A AR 10338796 A AR10338796 A AR 10338796A AR 002648 A1 AR002648 A1 AR 002648A1
Authority
AR
Argentina
Prior art keywords
emulsion
pieces
meat product
preparing
procedure
Prior art date
Application number
ARP960103387A
Other languages
English (en)
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of AR002648A1 publication Critical patent/AR002648A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Un procedimiento para preparar un producto de carne en trozos que comprende: picar y calentar una mezcla de un producto de carne, agua y cognaccon objeto de obtener una emulsión de carne hasta que la temperatura de la emulsión alcanceun valor entre 65°C y 100°C, preferentemente entre 85°C y 95°C; agregar un agente alcalinizador a la emulsión para elevar el pH de la emulsión a un valor comprendido entre 8.0 y 11.0, preferentemente entre 9.0 y10.5; gelificar la emulsión calentándola hasta una temperatura entre 65°C y 100°C, preferentemente entre 90°C y 100°C, manteniendo esa temperatura duranteun período de 5 a 60 minutos, preferentemente de 20 a 40 minutos, y cortar la emulsión gelificada en trozos.
ARP960103387A 1995-06-30 1996-06-28 Procedimiento para preparar un producto de carne en trozos. AR002648A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP95810436A EP0750850A1 (en) 1995-06-30 1995-06-30 Meat chunks manufacture

Publications (1)

Publication Number Publication Date
AR002648A1 true AR002648A1 (es) 1998-03-25

Family

ID=8221766

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP960103387A AR002648A1 (es) 1995-06-30 1996-06-28 Procedimiento para preparar un producto de carne en trozos.

Country Status (10)

Country Link
US (1) US5693356A (es)
EP (1) EP0750850A1 (es)
JP (1) JPH099915A (es)
AR (1) AR002648A1 (es)
AU (1) AU5623296A (es)
BR (1) BR9602904A (es)
CA (1) CA2180279A1 (es)
NO (1) NO962759L (es)
NZ (1) NZ286895A (es)
ZA (1) ZA965535B (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2375933A1 (en) * 1999-07-16 2001-01-25 University Of Massachusetts Edible animal muscle protein gels
JP3074567B1 (ja) * 1999-11-22 2000-08-07 有限会社白金バイオ企画 畜肉加工食品の製造方法
WO2001087089A2 (en) * 2000-05-18 2001-11-22 Mouton, Marie, Chrystelle Food products processed from offal components
US8227008B1 (en) * 2003-10-22 2012-07-24 Cybersoft, Inc. Low carbohydrate, functional-like foods and systems incorporating same
JP5623724B2 (ja) * 2009-10-05 2014-11-12 加藤　武憲 ゲル状食品の包装体及びゲル状食品の保存向上方法
US10238136B2 (en) 2011-10-14 2019-03-26 Colgate-Palmolive Company Process for preparing a pet food composition
EP2695524A1 (fr) * 2012-08-08 2014-02-12 Jean-Christophe Darricau Procédé de fabrication de plats en texture modifiées
JP7177049B2 (ja) 2016-11-09 2022-11-22 ペプシコ・インク 炭酸飲料メーカ、方法、及びシステム

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5523922A (en) * 1978-08-07 1980-02-20 Shimizumanzou Shoten:Kk Preparation of crepe paste from starch of devilsigma-tongue
JPS5577879A (en) * 1978-12-05 1980-06-12 Seiichi Watanabe Preparation of new boiled fish or meat paste
US4427704A (en) 1979-04-11 1984-01-24 Mars Limited Food product thickened or gelled with carrageenan and glucomannan
JPH0773482B2 (ja) 1988-10-31 1995-08-09 株式会社紀文 コンニャク添加食品の製造法
GB8710704D0 (en) * 1987-05-06 1987-06-10 Mars G B Ltd Edible gels
EP0310703B1 (en) * 1987-10-09 1991-12-18 Governer of Gunma-Ken Processed meat products containing a konjac mannan gel and method for making the same
US5358731A (en) * 1987-12-09 1994-10-25 Ajinomoto Co., Inc. Process for producing konjak mannan containing processed minced meat foods
JPH01256365A (ja) * 1988-04-06 1989-10-12 Kunihiro Nirasawa 肉入りのコンニャク
JPH0269164A (ja) * 1988-09-04 1990-03-08 Takenori Kato 水産練り製品の製造法

Also Published As

Publication number Publication date
NZ286895A (en) 1998-08-26
AU5623296A (en) 1997-01-09
US5693356A (en) 1997-12-02
NO962759D0 (no) 1996-06-28
JPH099915A (ja) 1997-01-14
EP0750850A1 (en) 1997-01-02
NO962759L (no) 1997-01-02
CA2180279A1 (en) 1996-12-31
ZA965535B (en) 1997-12-29
BR9602904A (pt) 1998-04-22

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