AR066942A1 - Metodo y composicion para preparar productos a base de carne curados - Google Patents

Metodo y composicion para preparar productos a base de carne curados

Info

Publication number
AR066942A1
AR066942A1 ARP080102464A ARP080102464A AR066942A1 AR 066942 A1 AR066942 A1 AR 066942A1 AR P080102464 A ARP080102464 A AR P080102464A AR P080102464 A ARP080102464 A AR P080102464A AR 066942 A1 AR066942 A1 AR 066942A1
Authority
AR
Argentina
Prior art keywords
composition
based products
cured meat
prepare cured
curing agent
Prior art date
Application number
ARP080102464A
Other languages
English (en)
Inventor
Lacey Mcklem
Ken Bauman
Petri Papinaho
Ann Husgen
Beth Jones
Original Assignee
Kerry Group Services International Ltd
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=39708403&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AR066942(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kerry Group Services International Ltd filed Critical Kerry Group Services International Ltd
Publication of AR066942A1 publication Critical patent/AR066942A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

Un agente de curado que comprende un nitrito de base vegetal que se obtiene de un material vegetal que comprende nitrato, y un procedimiento para preparar el agente de curado que consiste en poner en contacto un material vegetal con un organismo capaz de convertir el nitrato en nitrito. El agente de curado se puede utilizar para conservar o curar carne o productos a base de carne.
ARP080102464A 2007-06-11 2008-06-10 Metodo y composicion para preparar productos a base de carne curados AR066942A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US94316307P 2007-06-11 2007-06-11

Publications (1)

Publication Number Publication Date
AR066942A1 true AR066942A1 (es) 2009-09-23

Family

ID=39708403

Family Applications (2)

Application Number Title Priority Date Filing Date
ARP080102464A AR066942A1 (es) 2007-06-11 2008-06-10 Metodo y composicion para preparar productos a base de carne curados
ARP160102935A AR106156A2 (es) 2007-06-11 2016-09-27 Un procedimiento para preparar una composición de curado fuera de un procedimiento de curado de carne, una composición de curado obtenible mediante dicho procedimiento, y un procedimiento para conservar una carne o un producto a base de carne

Family Applications After (1)

Application Number Title Priority Date Filing Date
ARP160102935A AR106156A2 (es) 2007-06-11 2016-09-27 Un procedimiento para preparar una composición de curado fuera de un procedimiento de curado de carne, una composición de curado obtenible mediante dicho procedimiento, y un procedimiento para conservar una carne o un producto a base de carne

Country Status (17)

Country Link
US (3) US20080305213A1 (es)
EP (1) EP2166863B1 (es)
JP (5) JP2010528679A (es)
CN (2) CN101795572B (es)
AR (2) AR066942A1 (es)
AU (2) AU2008261710B2 (es)
BR (1) BRPI0812939A8 (es)
CA (1) CA2690586C (es)
CY (1) CY1118677T1 (es)
ES (1) ES2605594T3 (es)
HK (2) HK1143043A1 (es)
HR (1) HRP20161487T1 (es)
MX (1) MX2009013525A (es)
NZ (1) NZ581764A (es)
PL (1) PL2166863T3 (es)
SI (1) SI2166863T1 (es)
WO (1) WO2008154536A1 (es)

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US20080305213A1 (en) 2007-06-11 2008-12-11 Kerry Group Services International, Ltd. Method and composition for preparing cured meat products
US20100310738A1 (en) 2009-06-04 2010-12-09 Wti, Inc. Method of processing meat
DE102009037055A1 (de) * 2009-08-13 2011-02-24 Hartmut Kielkopf Verfahren zur Herstellung von Wurstwaren ohne die Verwendung von Nitritpökelsalz, unter Zusatz von naturbelassenen pflanzlichen Zubereitungen zur Verbesserung der Auswirkung von Wurst auf die Körpercholesterine und das Immunsystem
MX2010009791A (es) * 2009-09-03 2011-03-17 Kraft Foods Global Brands Llc Metodo para procesar carne con musculo entero.
EP2528448A1 (en) 2010-04-16 2012-12-05 Tyson Foods, Inc. Method of packaging fresh meat products in a low oxygen environment, meat color improvement solution and pre-packaged food product
CN102224910B (zh) * 2011-05-17 2013-01-02 江南大学 一种利用芹菜叶生产富含亚硝酸盐和黄酮类物质食品配料的方法
CN102669700A (zh) * 2011-12-21 2012-09-19 河南科技大学 一种发酵鹅肉干
CN104471056A (zh) * 2012-06-15 2015-03-25 科.汉森有限公司 葡萄球菌属的两阶段发酵增加硝酸还原酶活性
RU2514058C1 (ru) * 2013-04-17 2014-04-27 Олег Иванович Квасенков Способ производства консервов "птица с тушеной капустой и паровым соусом"
RU2510202C1 (ru) * 2013-05-13 2014-03-27 Олег Иванович Квасенков Способ производства консервов "закуска из мяса индейки с картофелем"
CN104351836A (zh) * 2014-10-29 2015-02-18 天津农学院 一种蔬菜汁发酵香肠及其制备方法
US20160192665A1 (en) * 2014-12-17 2016-07-07 Eugene D. Gagliardi Method for preparing birds for food products, and food products
CN105725090A (zh) * 2016-01-25 2016-07-06 蚌埠学院 一种芹菜粉复合腌制剂
KR101820855B1 (ko) * 2016-02-29 2018-01-22 한국식품연구원 저장성이 향상된 저염 유화형 식육제품 및 이의 제조방법
CN106262668A (zh) * 2016-08-10 2017-01-04 中盐新干盐化有限公司 一种腊肉用盐的制备方法
CN106235260A (zh) * 2016-08-19 2016-12-21 中盐新干盐化有限公司 一种食品腌制用盐的制备方法
WO2018106109A1 (en) * 2016-12-06 2018-06-14 Purac Biochem B.V. Meat treatment composition and use thereof
JP6440676B2 (ja) * 2016-12-27 2018-12-19 有限会社筑波ハム ハム・ベーコン・ソーセージ類の製法
CN107319103A (zh) * 2017-08-01 2017-11-07 河南牧业经济学院 促进畜禽生长和肠道发育的饲料添加剂及其制备方法和应用
CN108433081A (zh) * 2018-02-07 2018-08-24 山东天博食品配料有限公司 一种富含天然型亚硝酸盐的发酵蔬菜汁的制备方法
CN112367850A (zh) * 2018-05-04 2021-02-12 科·汉森有限公司 硝酸盐还原酶活性的提高的恢复
CN112352042A (zh) * 2018-05-04 2021-02-09 科·汉森有限公司 硝酸盐还原酶活性的提高的恢复
US20200305451A1 (en) * 2019-03-28 2020-10-01 Kemin Industries, Inc. Compositions of electrochemically reduced plant-based extracts for curing meat and related methods
CN110004090B (zh) * 2019-04-15 2020-11-20 东北农业大学 一种肠膜明串珠菌及其在发酵酸菜中的应用
CA3182664A1 (en) 2020-06-15 2021-12-23 Florida Food Products, LLC Continuous fermentation process for meat curing agents
CN112425763A (zh) * 2020-11-16 2021-03-02 苏州闻达食品配料有限公司 一种复配肉制品腌制剂及其制备方法和应用
KR102588096B1 (ko) * 2020-12-04 2023-10-13 씨제이제일제당 (주) 천연 발색제 조성물
KR20220079768A (ko) * 2020-12-04 2022-06-14 씨제이제일제당 (주) 천연 아질산염의 제조방법
FR3133295A1 (fr) * 2022-03-08 2023-09-15 Diana Food Procédé de préparation de sels végétaux déshydratés
WO2023170004A1 (fr) * 2022-03-08 2023-09-14 Florida Food Products, LLC Procédé de préparation d'extraits végétaux déshydratés riches en sels
CN115251313B (zh) * 2022-05-31 2023-10-27 塔里木大学 一种恰玛古鸡肉制品及其制作方法和应用
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CN115606756A (zh) * 2022-09-27 2023-01-17 荆楚理工学院 一种低硝泡菜香肠的制作方法

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Also Published As

Publication number Publication date
US20140242217A1 (en) 2014-08-28
US11071304B2 (en) 2021-07-27
AR106156A2 (es) 2017-12-20
CN101795572A (zh) 2010-08-04
SI2166863T1 (sl) 2017-04-26
BRPI0812939A2 (pt) 2015-02-03
EP2166863B1 (en) 2016-08-31
HK1198732A1 (en) 2015-06-05
AU2012216748A1 (en) 2012-09-27
AU2008261710A1 (en) 2008-12-18
CA2690586C (en) 2014-01-28
JP2018050631A (ja) 2018-04-05
AU2012216748B2 (en) 2014-05-01
CN104068410A (zh) 2014-10-01
US20220022474A1 (en) 2022-01-27
NZ581764A (en) 2012-06-29
US20080305213A1 (en) 2008-12-11
ES2605594T3 (es) 2017-03-15
JP2016093180A (ja) 2016-05-26
EP2166863A1 (en) 2010-03-31
AU2008261710B2 (en) 2012-07-05
MX2009013525A (es) 2010-04-01
JP2014138580A (ja) 2014-07-31
CY1118677T1 (el) 2017-07-12
JP2010528679A (ja) 2010-08-26
BRPI0812939A8 (pt) 2017-05-02
CA2690586A1 (en) 2008-12-18
JP2020120670A (ja) 2020-08-13
PL2166863T3 (pl) 2017-05-31
HRP20161487T1 (hr) 2018-03-23
WO2008154536A1 (en) 2008-12-18
HK1143043A1 (en) 2010-12-24
CN101795572B (zh) 2014-01-29

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