DK200700067A - Process for the treatment of meat - Google Patents

Process for the treatment of meat Download PDF

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Publication number
DK200700067A
DK200700067A DK200700067A DKPA200700067A DK200700067A DK 200700067 A DK200700067 A DK 200700067A DK 200700067 A DK200700067 A DK 200700067A DK PA200700067 A DKPA200700067 A DK PA200700067A DK 200700067 A DK200700067 A DK 200700067A
Authority
DK
Denmark
Prior art keywords
meat
treating
extract
wood
salting
Prior art date
Application number
DK200700067A
Other languages
Danish (da)
Inventor
Soegaard Soeren Peter
Olsen Gisle Arnason
Original Assignee
Soegaard Soeren Peter
Olsen Gisle Arnason
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 Soegaard Soeren Peter, Olsen Gisle Arnason filed Critical Soegaard Soeren Peter
Priority to DK200700067A priority Critical patent/DK200700067A/en
Publication of DK200700067A publication Critical patent/DK200700067A/en
Priority to PCT/DK2008/050006 priority patent/WO2008086810A2/en
Priority to EP08700940A priority patent/EP2109368A2/en

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
    • A23B4/044—Smoking; Smoking devices
    • A23B4/052—Smoke generators ; Smoking apparatus
    • A23B4/0526—Smoke generators or smoking apparatus using liquid smoke in gaseous or liquid form
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • 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
    • A23B4/044—Smoking; Smoking devices
    • A23B4/056—Smoking combined with irradiation or electric treatment, e.g. electrostatic smoking ; Apparatus therefor
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Claims (10)

1. Fremgangsmåde til behandling af kød fra fisk eller andre vandlevende, vekselvarme dyr, og omfattende: en smagspåvirkende proces, fortrinsvis omfattende behandling af kødet med en ekstrakt af træ eller af et træprodukt; og en opvarmningsproces, omfattende behandling af kødet med mikrobølger, fortrinsvis i en mikrobølgeovn, kendetegnet ved at: den smagspåvirkende proces omfatter: røgning af kødet og/eller behandling af kødet med en ekstrakt af træ eller af et træprodukt, idet ekstrakten eller en opløsning heraf sprayes på kødet, eller kødet behandles med ultralyd i en opløsning af ekstrakten.A method of treating meat from fish or other aquatic invertebrates, and comprising: a flavoring process, preferably comprising treating the meat with a wood extract or a wood product; and a heating process, comprising treating the meat with microwaves, preferably in a microwave oven, characterized in that: the flavoring process comprises: smoking the meat and / or treating the meat with a wood extract or a wood product, the extract or a solution thereof is sprayed on the meat or the meat is treated with ultrasound in a solution of the extract. 2. Fremgangsmåde ifølge krav 1, kendetegnet ved at der før den smagspivirkende proces foretages en saltningsproces såsom tørsaltning og/eller vådsaltning af kødet.Process according to claim 1, characterized in that a salting process such as dry salting and / or wet salting of the meat is carried out before the taste-effecting process. 3. Fremgangsmåde ifølge krav 2, kendetegnet ved at saltningsprocessen omfatter: vådsaltning ved behandling af kødet med ultralyd i en saltlage uden direkte kontakt mellem kød og ultralydudsendende flader.Method according to claim 2, characterized in that the salting process comprises: wet salting by treating the meat with ultrasound in a brine without direct contact between the meat and ultrasound transmitting surfaces. 4. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, kendetegnet ved at ekstraktet er udvundet af træ, trækul eller trætjære.Process according to any one of the preceding claims, characterized in that the extract is derived from wood, charcoal or wood tar. 5. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, kendetegnet ved at den smagspåvirkende proces udelukkende omfatter røgning af kødet.Process according to any one of the preceding claims, characterized in that the flavoring process comprises exclusively smoking the meat. 6. Fremgangsmåde ifølge et hvilket som helst af kravene 1 4, kendetegnet ved at den smagspåvirkende proces udelukkende omfatter behandling af kødet med ultralyd i en opløsning af ekstrakten i et egnet opløsningsmiddel såsom spiseolie.Process according to any one of claims 14, characterized in that the flavoring process comprises exclusively treating the meat with ultrasound in a solution of the extract in a suitable solvent such as edible oil. 7. Fremgangsmåde ifølge krav 6, kendetegnet ved at den smagspåvirkende proces foretages i et ultralydskar, hvor kødet føres gennem karret med en gennemløbende transportør.Method according to claim 6, characterized in that the taste-affecting process is carried out in an ultrasonic vessel, where the meat is passed through the vessel with a continuous conveyor. 8. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, kendetegnet ved at den smagspåvirkende proces og opvarmningsprocessen foretages samtidig i et behandlingsapparat der er egnet til at udføre begge disse processer.Process according to any one of the preceding claims, characterized in that the taste-affecting process and the heating process are carried out simultaneously in a processing apparatus suitable for carrying out both of these processes. 9. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, kendetegnet ved at opvarmningsprocessen omfatter en kortvarig behandling af kødet når der tilstræbes et kødprodukt svarende til koldrøget fisk, og en langvarig behandling når der tilstræbes et kødprodukt svarende til varmrøget fisk.Method according to any one of the preceding claims, characterized in that the heating process comprises a short-term treatment of the meat when seeking a meat product similar to cold-smoked fish and a long-term treatment when seeking a meat product corresponding to hot-smoked fish. 10. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, kendetegnet ved at opvarmningsprocessen foretages i en mikrobølgeovn af gennemløbstypen.Process according to any one of the preceding claims, characterized in that the heating process is carried out in a microwave-type oven.
DK200700067A 2007-01-16 2007-01-16 Process for the treatment of meat DK200700067A (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
DK200700067A DK200700067A (en) 2007-01-16 2007-01-16 Process for the treatment of meat
PCT/DK2008/050006 WO2008086810A2 (en) 2007-01-16 2008-01-15 Method for treatment of meat
EP08700940A EP2109368A2 (en) 2007-01-16 2008-01-15 Method for treatment of meat

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK200700067A DK200700067A (en) 2007-01-16 2007-01-16 Process for the treatment of meat
DK200700067 2007-01-16

Publications (1)

Publication Number Publication Date
DK200700067A true DK200700067A (en) 2007-01-16

Family

ID=37744527

Family Applications (1)

Application Number Title Priority Date Filing Date
DK200700067A DK200700067A (en) 2007-01-16 2007-01-16 Process for the treatment of meat

Country Status (3)

Country Link
EP (1) EP2109368A2 (en)
DK (1) DK200700067A (en)
WO (1) WO2008086810A2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK180178B1 (en) * 2018-07-31 2020-07-16 Egebjerg Dalsgaard Rita Method for dissolving the cell membrane
CN113180093A (en) * 2021-04-02 2021-07-30 浙江工商大学 Preparation method of smoked sturgeon fillets with long shelf life

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2789914A (en) * 1953-08-14 1957-04-23 Research Corp Comestible treating methods
US3192056A (en) * 1962-12-13 1965-06-29 Hodges Res & Dev Co Diathermal treatment in the curing and smoking of meats
DK693687A (en) * 1987-01-13 1988-07-14 Kamini Kichlu METHOD AND APPARATUS FOR TREATING FISH AND MEAT
US6214393B1 (en) * 1995-05-04 2001-04-10 Osi Industries, Inc. Method of curing and processing par-cooked bacon derived from pork bellies
US6669974B2 (en) * 1995-05-04 2003-12-30 Osi Industries, Inc. Method of rapid curing and processing bacon derived from pork products
US6051264A (en) * 1995-05-04 2000-04-18 Osi Industries, Inc. Method of dry curing and processing pork bellies to provide fully cooked bacon
US6045841A (en) * 1998-08-10 2000-04-04 Swift-Eckrich, Inc. Method of pre-cooking sliced bacon
JP2004500900A (en) * 2000-06-28 2004-01-15 ダンフォ・アー／エス How to prepare liquid smoke
HK1052112A2 (en) * 2002-06-25 2003-08-15 Wing Kin Chan Improved food processing apparatus

Also Published As

Publication number Publication date
EP2109368A2 (en) 2009-10-21
WO2008086810A3 (en) 2008-11-06
WO2008086810A2 (en) 2008-07-24

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