CH415264A - Procédé de préparation d'un produit prêt à la consommation - Google Patents
Procédé de préparation d'un produit prêt à la consommationInfo
- Publication number
- CH415264A CH415264A CH269365A CH269365A CH415264A CH 415264 A CH415264 A CH 415264A CH 269365 A CH269365 A CH 269365A CH 269365 A CH269365 A CH 269365A CH 415264 A CH415264 A CH 415264A
- Authority
- CH
- Switzerland
- Prior art keywords
- product
- jelly
- consumption
- poultry
- composition
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title description 3
- 235000015110 jellies Nutrition 0.000 claims description 11
- 239000008274 jelly Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 244000144977 poultry Species 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims 1
- 239000000047 product Substances 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 229920000298 Cellophane Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
-
- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- C—CHEMISTRY; METALLURGY
- C21—METALLURGY OF IRON
- C21D—MODIFYING THE PHYSICAL STRUCTURE OF FERROUS METALS; GENERAL DEVICES FOR HEAT TREATMENT OF FERROUS OR NON-FERROUS METALS OR ALLOYS; MAKING METAL MALLEABLE, e.g. BY DECARBURISATION OR TEMPERING
- C21D8/00—Modifying the physical properties by deformation combined with, or followed by, heat treatment
- C21D8/02—Modifying the physical properties by deformation combined with, or followed by, heat treatment during manufacturing of plates or strips
- C21D8/0247—Modifying the physical properties by deformation combined with, or followed by, heat treatment during manufacturing of plates or strips characterised by the heat treatment
- C21D8/0273—Final recrystallisation annealing
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR965661A FR1395043A (fr) | 1964-02-29 | 1964-02-29 | Procédé de préparation des volailles, gibier, pièces de boucherie et analogues, pour leur conservation cuisinée, et produits en résultant |
Publications (1)
Publication Number | Publication Date |
---|---|
CH415264A true CH415264A (fr) | 1966-06-15 |
Family
ID=8824398
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CH269365A CH415264A (fr) | 1964-02-29 | 1965-02-26 | Procédé de préparation d'un produit prêt à la consommation |
Country Status (5)
Country | Link |
---|---|
BE (1) | BE660396A (ko) |
CH (1) | CH415264A (ko) |
FR (1) | FR1395043A (ko) |
LU (1) | LU48091A1 (ko) |
NL (1) | NL6502522A (ko) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AT379295B (de) * | 1982-07-16 | 1985-12-10 | Hoffmann Louis Adolph | Verfahren zur herstellung eines fleischproduktes |
US5168800A (en) * | 1988-07-25 | 1992-12-08 | Geoffrey Margolis | Quality enhancing treatment for ground heat product |
EP0386188A4 (en) * | 1988-07-25 | 1990-12-27 | Geoffrey Margolis | Fat removal from meat products |
GB2224192B (en) * | 1988-09-27 | 1991-01-09 | Docker Foods Limited | Method of preparing food and food pack comprising two constituent mixtures |
-
1964
- 1964-02-29 FR FR965661A patent/FR1395043A/fr not_active Expired
-
1965
- 1965-02-26 NL NL6502522A patent/NL6502522A/xx unknown
- 1965-02-26 LU LU48091A patent/LU48091A1/xx unknown
- 1965-02-26 CH CH269365A patent/CH415264A/fr unknown
- 1965-03-01 BE BE660396D patent/BE660396A/xx unknown
Also Published As
Publication number | Publication date |
---|---|
BE660396A (ko) | 1965-07-01 |
FR1395043A (fr) | 1965-04-09 |
LU48091A1 (ko) | 1965-04-26 |
NL6502522A (ko) | 1965-08-30 |
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