GB929554A - Process for pickling ham - Google Patents

Process for pickling ham

Info

Publication number
GB929554A
GB929554A GB35691/59A GB3569159A GB929554A GB 929554 A GB929554 A GB 929554A GB 35691/59 A GB35691/59 A GB 35691/59A GB 3569159 A GB3569159 A GB 3569159A GB 929554 A GB929554 A GB 929554A
Authority
GB
United Kingdom
Prior art keywords
solution
pyrophosphate
injected
brine
hams
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
GB35691/59A
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.)
OETKER RUDOLF AUGUST
Original Assignee
OETKER RUDOLF AUGUST
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 OETKER RUDOLF AUGUST filed Critical OETKER RUDOLF AUGUST
Publication of GB929554A publication Critical patent/GB929554A/en
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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • A23B4/285—Apparatus for preserving using liquids ; Methods therefor by injection of liquids 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

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

Abstract

Jelly formation and loss in cooking hams, especially canned hams, are minimized by the use of two different solutions when pickling the hams by injection, one solution being conventional ham pickling brine, exemplified by a formulation of sodium chloride, sodium nitrite, potassium nitrate, glucose and water, and the other a solution of an alkali metal pyrophosphate, e.g. a 15-55% aqueous solution of potassium pyrophosphate K2P4O7. Sufficient pyrophosphate solution is injected to impart a phosphate content of 0.2-0.7%. The pyrophosphate solution may be injected at once after the brine, or on the following day; the brine may be injected at once after the pyrophosphate solution, or on the following day; the two solutions may be injected simultaneously.
GB35691/59A 1958-10-21 1959-10-21 Process for pickling ham Expired GB929554A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEC17698A DE1098341B (en) 1958-10-21 1958-10-21 Method for spraying ham

Publications (1)

Publication Number Publication Date
GB929554A true GB929554A (en) 1963-06-26

Family

ID=7016291

Family Applications (1)

Application Number Title Priority Date Filing Date
GB35691/59A Expired GB929554A (en) 1958-10-21 1959-10-21 Process for pickling ham

Country Status (2)

Country Link
DE (1) DE1098341B (en)
GB (1) GB929554A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3231392A (en) * 1964-12-02 1966-01-25 Griflith Lab Inc Method of curing meat
FR2345935A1 (en) * 1976-03-31 1977-10-28 Gen Foods Corp MEDIUM HUMIDITY MEATS
CN103932213A (en) * 2014-04-23 2014-07-23 天津市永旺食品有限公司 Starch-free ham

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3139347A (en) * 1963-04-22 1964-06-30 Griffith Laboratories Method of curing meat
JPS5835057B2 (en) * 1979-09-07 1983-07-30 株式会社 上野製薬応用研究所 Method for producing botulism-resistant bacon
US4342789A (en) * 1979-09-07 1982-08-03 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2488184A (en) * 1946-02-06 1949-11-15 Kroger Grocory & Baking Compan Processing of shrimp
GB696617A (en) * 1951-06-20 1953-09-02 Albert Ag Chem Werke Improvements in or relating to the treatment of meat and edible products containing meat
US2668771A (en) * 1951-06-29 1954-02-09 Griffith Laboratories Stable curing salt composition and manufacture thereof
GB754406A (en) * 1953-09-10 1956-08-08 Chem Fab Budenheim Ag Process of improving sausage meat
US2828212A (en) * 1954-04-26 1958-03-25 Griffith Laboratories Stable dry curing salt compositions
US2770550A (en) * 1955-07-01 1956-11-13 Griffith Laboratories Meat-curing salt composition
US2812262A (en) * 1956-04-30 1957-11-05 Meat Industry Suppliers Inc Brines containing sodium tripolyphosphate

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3231392A (en) * 1964-12-02 1966-01-25 Griflith Lab Inc Method of curing meat
FR2345935A1 (en) * 1976-03-31 1977-10-28 Gen Foods Corp MEDIUM HUMIDITY MEATS
CN103932213A (en) * 2014-04-23 2014-07-23 天津市永旺食品有限公司 Starch-free ham

Also Published As

Publication number Publication date
DE1098341B (en) 1961-01-26

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