CH388752A - Process for improving the preservation of meat preparations of all kinds - Google Patents

Process for improving the preservation of meat preparations of all kinds

Info

Publication number
CH388752A
CH388752A CH7867359A CH7867359A CH388752A CH 388752 A CH388752 A CH 388752A CH 7867359 A CH7867359 A CH 7867359A CH 7867359 A CH7867359 A CH 7867359A CH 388752 A CH388752 A CH 388752A
Authority
CH
Switzerland
Prior art keywords
preservation
kinds
improving
meat preparations
meat
Prior art date
Application number
CH7867359A
Other languages
French (fr)
Inventor
Roger Dr Benoit
Original Assignee
Roger Dr Benoit
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 Roger Dr Benoit filed Critical Roger Dr Benoit
Priority to CH7867359A priority Critical patent/CH388752A/en
Priority to DE1492578A priority patent/DE1492578C2/en
Publication of CH388752A publication Critical patent/CH388752A/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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
CH7867359A 1959-09-24 1959-09-24 Process for improving the preservation of meat preparations of all kinds CH388752A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CH7867359A CH388752A (en) 1959-09-24 1959-09-24 Process for improving the preservation of meat preparations of all kinds
DE1492578A DE1492578C2 (en) 1959-09-24 1960-09-20 Meat and sausage processing products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH7867359A CH388752A (en) 1959-09-24 1959-09-24 Process for improving the preservation of meat preparations of all kinds

Publications (1)

Publication Number Publication Date
CH388752A true CH388752A (en) 1965-02-28

Family

ID=4536638

Family Applications (1)

Application Number Title Priority Date Filing Date
CH7867359A CH388752A (en) 1959-09-24 1959-09-24 Process for improving the preservation of meat preparations of all kinds

Country Status (2)

Country Link
CH (1) CH388752A (en)
DE (1) DE1492578C2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2208611A1 (en) * 1972-11-30 1974-06-28 Albright & Wilson

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4434187A (en) 1982-03-16 1984-02-28 Diamond Crystal Salt Company Meat curing composition
CH676470A5 (en) * 1988-02-03 1991-01-31 Nestle Sa
CN108175093A (en) * 2018-01-18 2018-06-19 浙江燕宝丽堂电子商务有限公司 A kind of edible bird's nest and ddonkey-hide gelatin cake
CN108175092A (en) * 2018-01-18 2018-06-19 浙江燕宝丽堂电子商务有限公司 A kind of edible bird's nest and ddonkey-hide gelatin block

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2208611A1 (en) * 1972-11-30 1974-06-28 Albright & Wilson

Also Published As

Publication number Publication date
DE1492578B1 (en) 1972-05-25
DE1492578C2 (en) 1974-09-26

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