ES469250A1 - Procedimiento de salmuerado de carnes en trozos - Google Patents
Procedimiento de salmuerado de carnes en trozosInfo
- 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
Links
- 235000013372 meat Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- 238000005554 pickling Methods 0.000 title abstract 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 2
- 229910001873 dinitrogen Inorganic materials 0.000 abstract 2
- 239000012267 brine Substances 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
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.
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)
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)
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 |
-
1977
- 1977-04-27 FR FR7713471A patent/FR2394250A1/fr active Granted
-
1978
- 1978-04-18 NL NL7804090A patent/NL7804090A/xx not_active Application Discontinuation
- 1978-04-20 GB GB15596/78A patent/GB1596873A/en not_active Expired
- 1978-04-25 CA CA301,856A patent/CA1079569A/en not_active Expired
- 1978-04-26 DE DE19782818862 patent/DE2818862A1/de not_active Withdrawn
- 1978-04-26 US US05/900,244 patent/US4229458A/en not_active Expired - Lifetime
- 1978-04-27 ES ES469250A patent/ES469250A1/es not_active Expired
- 1978-04-27 BE BE187161A patent/BE866443A/xx not_active IP Right Cessation
- 1978-04-27 IT IT83372/78A patent/IT1104938B/it active
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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