AU1545892A - Method and equipement for curing ham - Google Patents

Method and equipement for curing ham

Info

Publication number
AU1545892A
AU1545892A AU15458/92A AU1545892A AU1545892A AU 1545892 A AU1545892 A AU 1545892A AU 15458/92 A AU15458/92 A AU 15458/92A AU 1545892 A AU1545892 A AU 1545892A AU 1545892 A AU1545892 A AU 1545892A
Authority
AU
Australia
Prior art keywords
equipement
ham
curing
curing ham
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.)
Abandoned
Application number
AU15458/92A
Inventor
Tom Magard
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.)
Tulip International AS
Original Assignee
Tulip International AS
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 Tulip International AS filed Critical Tulip International AS
Publication of AU1545892A publication Critical patent/AU1545892A/en
Abandoned 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
    • A23B4/02—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
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • 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)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
AU15458/92A 1991-04-09 1992-04-09 Method and equipement for curing ham Abandoned AU1545892A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK627/91 1991-04-09
DK062791A DK62791A (en) 1991-04-09 1991-04-09 PROCEDURE FOR SALTING MEAT AND PLANT FOR USE IN EXERCISE OF THE PROCEDURE

Publications (1)

Publication Number Publication Date
AU1545892A true AU1545892A (en) 1992-11-17

Family

ID=8095728

Family Applications (1)

Application Number Title Priority Date Filing Date
AU15458/92A Abandoned AU1545892A (en) 1991-04-09 1992-04-09 Method and equipement for curing ham

Country Status (3)

Country Link
AU (1) AU1545892A (en)
DK (1) DK62791A (en)
WO (1) WO1992018012A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK270278A (en) * 1977-06-20 1978-12-21 Krogsgaard Larsen P CYCLIC AMINO ACIDS
US6939573B2 (en) * 2002-05-31 2005-09-06 Townsend Engineering Company Method and apparatus for evacuating pockets of injected fluid in meat products
NL1024926C2 (en) * 2003-12-02 2005-06-06 Townsend Engineering B V Device and method for processing foodstuffs with liquid.

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8316903D0 (en) * 1983-06-22 1983-07-27 Miller R Tenderisation/curing of meat cuts
DK157161C (en) * 1987-07-03 1990-06-25 Fomaco Food Machinery DEVICE FOR INJECTING LIQUID IN FOOD PIECES
GB2235616B (en) * 1989-07-28 1993-06-09 Grace W R & Co Method for salting meat

Also Published As

Publication number Publication date
DK62791A (en) 1992-11-09
DK62791D0 (en) 1991-04-09
WO1992018012A1 (en) 1992-10-29

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