ES469250A1 - Procedimiento de salmuerado de carnes en trozos - Google Patents

Procedimiento de salmuerado de carnes en trozos

Info

Publication number
ES469250A1
ES469250A1 ES469250A ES469250A ES469250A1 ES 469250 A1 ES469250 A1 ES 469250A1 ES 469250 A ES469250 A ES 469250A ES 469250 A ES469250 A ES 469250A ES 469250 A1 ES469250 A1 ES 469250A1
Authority
ES
Spain
Prior art keywords
meat
container
pieces
pickling
nitrogen gas
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
ES469250A
Other languages
English (en)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Comet Inox
Original Assignee
Comet Inox
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 Comet Inox filed Critical Comet Inox
Publication of ES469250A1 publication Critical patent/ES469250A1/es
Expired legal-status Critical Current

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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/021—Preserving by means of inorganic salts with apparatus adapted for gaseous preserving agents
    • 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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23B4/32—Apparatus for preserving using solids
    • A23B4/325—Apparatus for preserving using solids with inorganic salts
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Procedimiento de salmuerado de carnes en trozos en el que los trozos de carne a salmuerar son colocados en un recinto que puede girar alrededor de un eje horizontal, en el que, una vez introducidos dichos trozos en el recinto, se pone este último en rotación, después de lo cual se practica el vacío en el mismo, caracterizado porque comprende además las siguientes operaciones: adición en dicho recinto de la cantidad de salmuera líquida que corresponda justamente a la masa de los trozos de carne a salmuerar, o muy ligeramente en exceso; puesta bajo presión del recinto con un gas inerte o neutro, y después de un tiempo predeterminado, restablecimiento clásico de la presión normal en el recinto con interrupción de la rotación, antes de la apertura del recinto.
ES469250A 1977-04-27 1978-04-27 Procedimiento de salmuerado de carnes en trozos Expired ES469250A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7713471A FR2394250A1 (fr) 1977-04-27 1977-04-27 Procede de saumurage de viandes et moyens pour le mettre en oeuvre

Publications (1)

Publication Number Publication Date
ES469250A1 true ES469250A1 (es) 1979-01-16

Family

ID=9190289

Family Applications (1)

Application Number Title Priority Date Filing Date
ES469250A Expired ES469250A1 (es) 1977-04-27 1978-04-27 Procedimiento de salmuerado de carnes en trozos

Country Status (9)

Country Link
US (1) US4229458A (es)
BE (1) BE866443A (es)
CA (1) CA1079569A (es)
DE (1) DE2818862A1 (es)
ES (1) ES469250A1 (es)
FR (1) FR2394250A1 (es)
GB (1) GB1596873A (es)
IT (1) IT1104938B (es)
NL (1) NL7804090A (es)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4657771A (en) * 1980-10-14 1987-04-14 Challenge-Cook Brothers, Inc. Method for kneading food pieces
DE3211817C2 (de) * 1982-03-31 1985-06-05 Emil Liesenfeld Fleischwarenfabrikation Verfahren zum Herstellen von naturgepökelten, rohen Fleischwaren
US4547379A (en) * 1982-09-30 1985-10-15 Siddik Iyimen Method for corning meat
IT1173426B (it) * 1984-03-02 1987-06-24 Romeo Capra Processo di fabbricazione di prodotti carnei,come prosciutti,spalle cotte e prodotti similari
US5429831A (en) * 1984-11-09 1995-07-04 Hester Industries, Inc. Marinated meat and poultry products having a glazed coating and method for producing such products
US4940590A (en) * 1984-11-09 1990-07-10 Hester Industries, Inc. Marinated meat and poultry products having a glazed coating and method for producing such products
CA1271942A (en) * 1984-11-09 1990-07-24 Charles Elwood Williams Method for processing poultry
ES8608806A1 (es) * 1985-10-10 1986-09-01 Disamo Sa Procedimiento de elaboracion y conservacion de un producto carnico
DE3632313A1 (de) * 1986-09-23 1988-03-24 Ernst Friedrich Verfahren und geraet zum vorbehandeln von raeuchergut
FR2607364B1 (fr) * 1986-12-02 1990-12-07 Dreano Claude Procede de saumurage et de salage de viandes notamment de jambons
FR2607363B1 (fr) * 1986-12-02 1989-02-17 Dreano Claude Procede de traitement de la viande
FR2618981A1 (fr) * 1987-08-06 1989-02-10 Dentroux Michel Procede de traitement thermique des legumes frais
FR2624242B1 (fr) * 1987-12-08 1990-03-23 Armor Inox Sa Dispositif de verrouillage, notamment pour portes d'enceintes rotatives sous pression
AT392197B (de) * 1988-03-24 1991-02-11 Inject Star Poekelmasch Vorrichtung zum massieren von fleischhaltigem oder fleischaehnlichem gut
US4960599A (en) * 1989-09-20 1990-10-02 Cozzini, Inc. Cold particle suspension and injection process for meat
FR2670991B1 (fr) * 1990-12-28 1994-01-21 Armor Inox Sa Dispositif d'introduction de sel sec dans une baratte de salaison de viande.
IT1256625B (it) * 1992-12-04 1995-12-12 Giovan Battista Possenti Macchina automatizzata per la lavorazione di prodotti carnei
FR2711485B1 (fr) * 1993-10-28 1995-11-24 Armor Inox Sa Procédé de barattage, de saumurage, de cuisson et de décongélation de viandes.
FR2711757B1 (fr) * 1993-10-28 1995-11-24 Armor Inox Sa Dispositif de verrouillage destiné plus particulièrement à être utilisé pour fermer la porte d'une enceinte rotative.
NO178713C (no) * 1994-01-05 1996-05-22 Jan Hatloe Fremgangsmåte til lakesalting og/eller marinering av ikke-vegetabilske næringsmiddelråvarer ved bruk av forskjellige saltkonsentrasjoner og ved vekselvis å utsette råvarene for vakuum og neddykking i laken
US6040013A (en) * 1994-10-25 2000-03-21 Stephen P. Karales Vacuum tumbling of meats and other foods
CH689991A5 (de) * 1995-05-16 2000-03-15 Widmer Rene A Kühlraum für Tumbler zur gekühlten Fleischbearbeitung.
DK0770336T3 (da) * 1995-10-24 1997-10-27 Nestle Sa Kødtilsætning.
US6015580A (en) * 1996-07-11 2000-01-18 Mays; Ralph C. Method of tenderizing meat
US5714188A (en) * 1996-09-12 1998-02-03 Gilchrist; Caleb L. Method of processing meat
ATE190203T1 (de) * 1996-11-06 2000-03-15 Nestle Sa Salamiverfahren
PT842612E (pt) * 1996-11-06 2001-06-29 Nestle Sa Incorporacao de gordura
US7670042B2 (en) * 2006-10-18 2010-03-02 George Cheung Marinating device

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US248793A (en) * 1881-10-25 Process of curing meat
US474446A (en) * 1892-05-10 Johann fey
US96978A (en) * 1869-11-16 Improved apparatus for curing meat
US2629311A (en) * 1949-06-28 1953-02-24 Robert C Graves Apparatus for preserving meat
GB944278A (en) * 1960-03-07 1963-12-11 Unilever Ltd Improvements in or relating to food products
FR2277531A2 (fr) * 1973-08-09 1976-02-06 Gatineau Jacques Procede de preparation de produits carnes, tels que des rotis de viande ou de volaille, et de produits de charcuterie tels que des jambons, des pates, et produits ainsi obtenus
FR2357182A1 (fr) * 1975-10-31 1978-02-03 Jaeger Produits Procede et appareil pour le saumurage des viandes

Also Published As

Publication number Publication date
IT1104938B (it) 1985-10-28
DE2818862A1 (de) 1978-11-09
BE866443A (fr) 1978-10-27
IT7883372A0 (it) 1978-04-27
NL7804090A (nl) 1978-10-31
FR2394250A1 (fr) 1979-01-12
FR2394250B1 (es) 1980-01-18
US4229458A (en) 1980-10-21
GB1596873A (en) 1981-09-03
CA1079569A (en) 1980-06-17

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