AR042387A1 - PROCEDURE FOR PREPARING A PRESERVATION OF MEAT AND CONSERVATION PRODUCT OF MEAT OBTAINED - Google Patents

PROCEDURE FOR PREPARING A PRESERVATION OF MEAT AND CONSERVATION PRODUCT OF MEAT OBTAINED

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Publication number
AR042387A1
AR042387A1 ARP010103604A AR042387A1 AR 042387 A1 AR042387 A1 AR 042387A1 AR P010103604 A ARP010103604 A AR P010103604A AR 042387 A1 AR042387 A1 AR 042387A1
Authority
AR
Argentina
Prior art keywords
meat
preparing
preservation
procedure
cooked
Prior art date
Application number
Other languages
Spanish (es)
Inventor
Federico Andres Sinner
Original Assignee
Federico Andres Sinner
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 Federico Andres Sinner filed Critical Federico Andres Sinner
Priority to ARP010103604 priority Critical patent/AR042387A1/en
Publication of AR042387A1 publication Critical patent/AR042387A1/en

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  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

Un procedimiento para elaborar una conserva de carne y producto de conserva de carne obtenido, donde dicho procedimiento comprende las etapas de: cortar la carne en porciones; sumergir la carne es una solución acuosa que contiene conservantes naturales durante por lo menos 15 minutos, y escurrirla hasta eliminar el exceso de solución; envasar la carne al vacío en un material de película multilaminar; cocinar la carne envasada al vacío a una temperatura de entre 60 y 80sC, durante un tiempo entre 30 minutos y 6 horas; esterilizar la carne envasada y cocida; enfriar, secar y etiquetar la carne envasada, cocida y estéril.A process for preparing a canned meat and canned meat product obtained, wherein said process comprises the steps of: cutting the meat into portions; dipping the meat is an aqueous solution that contains natural preservatives for at least 15 minutes, and drain it until the excess solution is removed; vacuum packing the meat in a multilayered film material; cook vacuum packed meat at a temperature between 60 and 80sC, for a time between 30 minutes and 6 hours; sterilize packaged and cooked meat; chill, dry and label packaged, cooked and sterile meat.

ARP010103604 2001-07-27 2001-07-27 PROCEDURE FOR PREPARING A PRESERVATION OF MEAT AND CONSERVATION PRODUCT OF MEAT OBTAINED AR042387A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ARP010103604 AR042387A1 (en) 2001-07-27 2001-07-27 PROCEDURE FOR PREPARING A PRESERVATION OF MEAT AND CONSERVATION PRODUCT OF MEAT OBTAINED

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP010103604 AR042387A1 (en) 2001-07-27 2001-07-27 PROCEDURE FOR PREPARING A PRESERVATION OF MEAT AND CONSERVATION PRODUCT OF MEAT OBTAINED

Publications (1)

Publication Number Publication Date
AR042387A1 true AR042387A1 (en) 2005-06-22

Family

ID=42777826

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP010103604 AR042387A1 (en) 2001-07-27 2001-07-27 PROCEDURE FOR PREPARING A PRESERVATION OF MEAT AND CONSERVATION PRODUCT OF MEAT OBTAINED

Country Status (1)

Country Link
AR (1) AR042387A1 (en)

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