FR2476445A1 - Brining pieces of meat etc. - each in a sealed container with the amt. of salt which it will absorb - Google Patents
Brining pieces of meat etc. - each in a sealed container with the amt. of salt which it will absorb Download PDFInfo
- Publication number
- FR2476445A1 FR2476445A1 FR8003923A FR8003923A FR2476445A1 FR 2476445 A1 FR2476445 A1 FR 2476445A1 FR 8003923 A FR8003923 A FR 8003923A FR 8003923 A FR8003923 A FR 8003923A FR 2476445 A1 FR2476445 A1 FR 2476445A1
- Authority
- FR
- France
- Prior art keywords
- salt
- amt
- pieces
- brining
- sealed container
- 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.)
- Withdrawn
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
-
- 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)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
La présente invention est relative à un procédé de salage des viandes et analogues. The present invention relates to a process for salting meat and the like.
On sait que le salage d une viande consiste essentiellement à lui faire absorber une proportion déterminée et uniforme de sel de cuisine et ce, dans toute sa masse. We know that the salting of meat essentially consists in making it absorb a determined and uniform proportion of cooking salt and this, throughout its mass.
Cette, opération a pour effet d assaisonner la viande et de modifier sa structure physico-chimique donc de modifier sa saveur et de prolonger ou d'assurer sa conservation. This operation has the effect of seasoning the meat and modifying its physico-chemical structure, therefore modifying its flavor and prolonging or ensuring its preservation.
Du point de vue pratique le salage s'effectue soit par contact et, ou, frottage à sec avec du sel en excès soit par immersion, avec injection ou non dans une saumure en excès. From the practical point of view, salting is carried out either by contact and, or, dry rubbing with excess salt or by immersion, with or without injection in excess brine.
Dans le salage à sec, les pièces de viande ou de poisson sont placées dans des bacs ouverts et recouvertes de sel et maintenues à une température froide, voisine et supérieure à OOC de façon à ce que les bactéries de la putréfaction ne puissent pas se développer avant la pénétration du selo
Pour assurer une bonne pénétration saline,rapide et homogène on frotte les pièces et on les déplace dans le sel à intervalles de temps déterminés.In dry salting, the pieces of meat or fish are placed in open containers covered with salt and kept at a cold temperature, close to and above OOC so that the bacteria of putrefaction cannot develop. before the penetration of selo
To ensure good, rapid and homogeneous salt penetration, the parts are rubbed and moved in the salt at determined time intervals.
Dans le procédé immersion dans une saumure, les pièces sont placées dans une solution saline les recouvrant, la quantité de saumure représentant en poids environ 20 à 30% du poids des pièces à saler. In the brine immersion process, the pieces are placed in a saline solution covering them, the amount of brine representing by weight approximately 20 to 30% of the weight of the pieces to be salted.
Ces deux procédés présentent deux inconvénients pratiques majeurs : d'une part, dans chaque pièce deun même lot la quantité de sel réellement absorbée n'est pas constante d'autre part, comme les pièces à saler ne sont pas isolées les unes des autres si l'une d'entre elles est souillée, avant le salage, elle contamine les autres. These two processes have two major practical drawbacks: on the one hand, in each piece of the same batch the quantity of salt actually absorbed is not constant on the other hand, as the pieces to be salted are not isolated from each other if one of them is soiled, before salting, it contaminates the others.
lie procédé de l'invention, qui remédie à ces inconvénients, est remarquable en ce que chaque pièce à saler est enfermée dans un récipient étanche avec la dose de sel qu'elle doit absorber, celle-ci étant de l'ordure de 25 à 40 grammes par kilogramme de viande fraiche selon sa nature (grasse Oll non) et sa destination ultérieure. En toute rigueur, la quantité de sel est dosée avec un léger excès
Tous récipients peuvent convenir mais on utilisera de préférence des sacs en matière plastique pouvant être- fermés de façon étanche.The process of the invention, which overcomes these drawbacks, is remarkable in that each piece of salt is enclosed in a sealed container with the dose of salt which it must absorb, the latter being of the order of 25 to 40 grams per kilogram of fresh meat according to its nature (fatty Oll not) and its subsequent destination. Strictly speaking, the amount of salt is dosed with a slight excess
Any container may be suitable, but preferably plastic bags that can be closed tightly will be used.
Naturellement, avec le sel on introduira aussi les ingrédients usuels tels que,notamment aromates,épices, adjuvants, ferments, etc. Naturally, with the salt we will also introduce the usual ingredients such as, in particular spices, spices, adjuvants, ferments, etc.
Selon l'invention on introduit aussi dans le récipient étanche une faible quantité d'un liquide alimentaire de 11 ordre de 2% du poids de la pièce à saler. According to the invention, a small quantity of food liquid of the order of 2% of the weight of the part to be salted is also introduced into the sealed container.
Tous les liquide-s alimentaires dans lesquels le sel et les autres sels conservateurs usuels sont suffisamment solubles peuvent être utilisés et, -en particulier,-ceux faiblement alcooliques et légèrement acides ou acidifiés (acides faibles). All food liquids in which the salt and the other usual preservative salts are sufficiently soluble can be used and, in particular, those which are slightly alcoholic and slightly acid or acidified (weak acids).
Ce liquide a pour but d'assureur le contact et de véhiculer les ingrédients desalage.Ce liquide d'addition peut être rendu plus ou moins visqueux ou constituer une véritable émulsion par addition d'éléments appropriés. The purpose of this liquid is to ensure contact and to transport the desalage ingredients. This addition liquid can be made more or less viscous or constitute a real emulsion by adding appropriate elements.
Comparé,notammeat, au procédé da salage à sec, le procédé de l'invention présente de nombreux avantagesentre autres
-chaque pièce est isolée es autres et ne peut les contaminer intempestivement;
-le frottage s'effectue en retournant ou en dépla çant périodiquement le récipient contenant- les pièces et.Compared, in particular, to the dry salting process, the process of the invention has many advantages, among others
- each room is isolated from others and cannot contaminate them untimely;
-the rubbing is carried out by inverting or periodically moving the container containing the parts and.
ce, sans contact manuel;
-les- pièces salées présentent des qualités gustatives constantes puisque le sel, les adjuvants de salaison, les épices et les aromates sont rigoureusement dosés et absorbés;
-llopération de dessalage est inutile et au pis aller est limitée à un rinçage ou brossage-des pièces de viande pour éliminer les particules d'aromates eollées à la surface this, without manual contact;
- the salted pieces have constant taste qualities since the salt, the salting additives, the spices and the spices are rigorously dosed and absorbed;
-the desalting operation is unnecessary and at worst it is limited to rinsing or brushing-pieces of meat to remove the particles of aromatics peeled off on the surface
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8003923A FR2476445A1 (en) | 1980-02-22 | 1980-02-22 | Brining pieces of meat etc. - each in a sealed container with the amt. of salt which it will absorb |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8003923A FR2476445A1 (en) | 1980-02-22 | 1980-02-22 | Brining pieces of meat etc. - each in a sealed container with the amt. of salt which it will absorb |
Publications (1)
Publication Number | Publication Date |
---|---|
FR2476445A1 true FR2476445A1 (en) | 1981-08-28 |
Family
ID=9238862
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8003923A Withdrawn FR2476445A1 (en) | 1980-02-22 | 1980-02-22 | Brining pieces of meat etc. - each in a sealed container with the amt. of salt which it will absorb |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2476445A1 (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL29150C (en) * | 1900-01-01 | |||
GB345924A (en) * | 1929-09-26 | 1931-04-02 | Hormel & Co Geo A | Improvements in meat packing |
GB676369A (en) * | 1948-05-14 | 1952-07-23 | Sten Erik Otto Wilhelm Erasmie | Improvements in method of treating food products |
FR1282427A (en) * | 1961-02-25 | 1962-01-19 | Unilever Nv | Preparation process for cured meats |
GB1029534A (en) * | 1962-03-22 | 1966-05-11 | Slagteriernes Forskningsinst | Improvements in and relating to a method of curing sliced pork or other meat |
BE693640A (en) * | 1966-02-04 | 1967-07-17 |
-
1980
- 1980-02-22 FR FR8003923A patent/FR2476445A1/en not_active Withdrawn
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL29150C (en) * | 1900-01-01 | |||
GB345924A (en) * | 1929-09-26 | 1931-04-02 | Hormel & Co Geo A | Improvements in meat packing |
GB676369A (en) * | 1948-05-14 | 1952-07-23 | Sten Erik Otto Wilhelm Erasmie | Improvements in method of treating food products |
FR1282427A (en) * | 1961-02-25 | 1962-01-19 | Unilever Nv | Preparation process for cured meats |
GB1029534A (en) * | 1962-03-22 | 1966-05-11 | Slagteriernes Forskningsinst | Improvements in and relating to a method of curing sliced pork or other meat |
BE693640A (en) * | 1966-02-04 | 1967-07-17 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |