BR112017003840A2 - salgadinhos de carne e processos para produzir os mesmos - Google Patents
salgadinhos de carne e processos para produzir os mesmosInfo
- Publication number
- BR112017003840A2 BR112017003840A2 BR112017003840A BR112017003840A BR112017003840A2 BR 112017003840 A2 BR112017003840 A2 BR 112017003840A2 BR 112017003840 A BR112017003840 A BR 112017003840A BR 112017003840 A BR112017003840 A BR 112017003840A BR 112017003840 A2 BR112017003840 A2 BR 112017003840A2
- Authority
- BR
- Brazil
- Prior art keywords
- meat
- snack
- chips
- beef
- cooked
- Prior art date
Links
- 235000011888 snacks Nutrition 0.000 abstract 9
- 235000013372 meat Nutrition 0.000 abstract 8
- 235000015278 beef Nutrition 0.000 abstract 3
- 244000061456 Solanum tuberosum Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 abstract 1
- 235000013606 potato chips Nutrition 0.000 abstract 1
- 235000020995 raw meat Nutrition 0.000 abstract 1
- 239000010409 thin film Substances 0.000 abstract 1
- 235000008371 tortilla/corn chips Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
salgadinhos de carne e métodos de produzir os salgadinhos são fornecidos. o salgadinho de carne é um produto de carne crocante compreendido de pelo menos carne moída ou pedaços de carne de músculo inteiro. geralmente a carne é desidratada e o salgadinho de carne crocante tem uma atividade de água (aw) de cerca de 0,3 a cerca de 0,6. o salgadinho de carne também pode ter uma porcentagem de umidade de cerca de 4,5 % a cerca de 15 %, uma espessura de salgadinho de cerca de 0,025-em, a cerca de 0,25 pol (6,35 mm), e um valor de crocância de menos do que 731 kg.segundos tal que o salgadinho de carne tem uma aparência, textura, sabor, qualidade de degustação, e/ou sensação bucal similar a outros chips de aperitivo tais como batata ou milho fritos. o salgadinho de carne pode ser produzido cortando-se uma massa de carne cozida e depois desidratando-se a fatia cozida. alternativamente, o salgadinho de carne pode ser produzido formando-se películas ou lâminas finas de carne crua que são subsequentemente cozidas e desidratadas.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201462054708P | 2014-09-24 | 2014-09-24 | |
PCT/US2015/051908 WO2016049295A2 (en) | 2014-09-24 | 2015-09-24 | Meat crisps and processes for producing same |
Publications (1)
Publication Number | Publication Date |
---|---|
BR112017003840A2 true BR112017003840A2 (pt) | 2017-12-05 |
Family
ID=54266649
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112017003840A BR112017003840A2 (pt) | 2014-09-24 | 2015-09-24 | salgadinhos de carne e processos para produzir os mesmos |
Country Status (10)
Country | Link |
---|---|
US (1) | US20170188613A1 (pt) |
EP (1) | EP3209566A2 (pt) |
JP (1) | JP2017529836A (pt) |
KR (1) | KR20170057246A (pt) |
CN (1) | CN106604649A (pt) |
AU (1) | AU2015320582A1 (pt) |
BR (1) | BR112017003840A2 (pt) |
CA (1) | CA2960314A1 (pt) |
MX (1) | MX2017002778A (pt) |
WO (1) | WO2016049295A2 (pt) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10842157B2 (en) * | 2017-01-12 | 2020-11-24 | Bryon Group LLC | Method of producing protein chip infused with meat |
WO2018223095A1 (en) * | 2017-06-01 | 2018-12-06 | Land O' Frost, Inc. | Crisp meat chip and system and method for making the same |
CN107279776A (zh) * | 2017-08-10 | 2017-10-24 | 袁芳 | 一种果蔬牛肉干的制作方法 |
US20190124963A1 (en) * | 2018-11-19 | 2019-05-02 | Darlene Fantel | Dehydrated Edible Meat Chip Snack for Humans and Pets |
ES2773114A1 (es) * | 2019-01-09 | 2020-07-09 | Embutidos Goikoa S A | Producto alimenticio deshidratado |
AU2020354487A1 (en) | 2019-09-23 | 2022-04-14 | Anova Applied Electronics, Inc. | Wet bulb temperature sensor system and method for direct measurement of wet bulb temperature in an oven |
US20210127731A1 (en) * | 2019-11-04 | 2021-05-06 | James Lesslie | System and Method of Manufacturing Whole-Meat, Spiral-Shaped Jerky Curls |
CH717052A2 (de) * | 2020-01-16 | 2021-07-30 | Gesi Gastro Gmbh | Verfahren zur Herstellung von Nahrungsmittelchips. |
US12004540B2 (en) * | 2020-01-29 | 2024-06-11 | Texas Tech University System | Chip product |
CN111587992A (zh) * | 2020-05-21 | 2020-08-28 | 江苏省农业科学院 | 一种远红外干燥生产传统肉酥的方法 |
CN113598324B (zh) * | 2021-06-23 | 2023-11-14 | 安徽科技学院 | 一种烤肠干脆片及其加工方法 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3689285A (en) * | 1971-06-11 | 1972-09-05 | Gordon S Griffin | Method for making a food product |
US20040146613A1 (en) * | 2003-01-28 | 2004-07-29 | Paul Diebel | Shelf stable, dehydrated, heat-treated meat protein product and method of preparing same |
US7662422B2 (en) * | 2005-04-05 | 2010-02-16 | Furtaw Louis F | Crisp meat-based food snacks |
GB0808094D0 (en) * | 2008-05-02 | 2008-06-11 | Cranswick Plc | A novel snack-food product |
US20100112178A1 (en) * | 2008-10-31 | 2010-05-06 | Fillmore Daniel T | High protein crispy food product and method for preparing the same |
MX2010004826A (es) * | 2010-04-30 | 2011-10-31 | Internat Foods Saltillo S A De C V | Proceso para preparar un alimento de carne tipo botana. |
CA2877292A1 (en) * | 2012-06-19 | 2013-12-27 | Cargill, Incorporated | Food product |
CN103859477B (zh) * | 2014-03-20 | 2016-07-06 | 浙江海洋学院 | 鱿鱼酥脆片及其加工方法 |
-
2015
- 2015-09-24 EP EP15777795.4A patent/EP3209566A2/en not_active Withdrawn
- 2015-09-24 JP JP2017512025A patent/JP2017529836A/ja active Pending
- 2015-09-24 KR KR1020177005722A patent/KR20170057246A/ko unknown
- 2015-09-24 AU AU2015320582A patent/AU2015320582A1/en not_active Abandoned
- 2015-09-24 US US15/322,655 patent/US20170188613A1/en not_active Abandoned
- 2015-09-24 WO PCT/US2015/051908 patent/WO2016049295A2/en active Application Filing
- 2015-09-24 BR BR112017003840A patent/BR112017003840A2/pt not_active Application Discontinuation
- 2015-09-24 CN CN201580046995.8A patent/CN106604649A/zh not_active Withdrawn
- 2015-09-24 CA CA2960314A patent/CA2960314A1/en not_active Abandoned
- 2015-09-24 MX MX2017002778A patent/MX2017002778A/es unknown
Also Published As
Publication number | Publication date |
---|---|
MX2017002778A (es) | 2017-06-15 |
CN106604649A (zh) | 2017-04-26 |
US20170188613A1 (en) | 2017-07-06 |
WO2016049295A2 (en) | 2016-03-31 |
KR20170057246A (ko) | 2017-05-24 |
WO2016049295A3 (en) | 2016-05-12 |
JP2017529836A (ja) | 2017-10-12 |
AU2015320582A1 (en) | 2017-03-23 |
CA2960314A1 (en) | 2016-03-31 |
EP3209566A2 (en) | 2017-08-30 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06U | Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette] | ||
B11B | Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements |