DE2201077A1 - Verfahren zum Herstellen gepoekelten Fleisches - Google Patents
Verfahren zum Herstellen gepoekelten FleischesInfo
- Publication number
- DE2201077A1 DE2201077A1 DE19722201077 DE2201077A DE2201077A1 DE 2201077 A1 DE2201077 A1 DE 2201077A1 DE 19722201077 DE19722201077 DE 19722201077 DE 2201077 A DE2201077 A DE 2201077A DE 2201077 A1 DE2201077 A1 DE 2201077A1
- Authority
- DE
- Germany
- Prior art keywords
- meat
- curing
- per million
- parts
- nitric oxide
- 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.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims description 69
- 238000000034 method Methods 0.000 title claims description 26
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 claims description 121
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 38
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 27
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 26
- 239000001301 oxygen Substances 0.000 claims description 26
- 229910052760 oxygen Inorganic materials 0.000 claims description 26
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 22
- 238000009938 salting Methods 0.000 claims description 14
- 238000011282 treatment Methods 0.000 claims description 13
- 235000019542 Cured Meats Nutrition 0.000 claims description 12
- 235000010323 ascorbic acid Nutrition 0.000 claims description 10
- 239000011668 ascorbic acid Substances 0.000 claims description 10
- 239000012266 salt solution Substances 0.000 claims description 10
- 229960005070 ascorbic acid Drugs 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 4
- 238000007872 degassing Methods 0.000 claims description 4
- 239000011261 inert gas Substances 0.000 claims description 3
- 239000007795 chemical reaction product Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 19
- 235000002639 sodium chloride Nutrition 0.000 description 16
- 239000011780 sodium chloride Substances 0.000 description 13
- 235000015241 bacon Nutrition 0.000 description 10
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 10
- 229910052757 nitrogen Inorganic materials 0.000 description 9
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 6
- 239000007789 gas Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000010288 sodium nitrite Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 235000010333 potassium nitrate Nutrition 0.000 description 3
- 239000004323 potassium nitrate Substances 0.000 description 3
- 238000005086 pumping Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 102000036675 Myoglobin Human genes 0.000 description 1
- 108010062374 Myoglobin Proteins 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 229940072107 ascorbate Drugs 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 108010051057 glycosylated-nitric oxide complex hemoglobin A Proteins 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000009935 nitrosation Effects 0.000 description 1
- 238000007034 nitrosation reaction Methods 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960002668 sodium chloride Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
- B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its conservation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB167271A GB1375700A (enrdf_load_stackoverflow) | 1971-01-13 | 1971-01-13 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2201077A1 true DE2201077A1 (de) | 1972-08-10 |
Family
ID=9726036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19722201077 Pending DE2201077A1 (de) | 1971-01-13 | 1972-01-11 | Verfahren zum Herstellen gepoekelten Fleisches |
Country Status (4)
| Country | Link |
|---|---|
| AU (1) | AU3777972A (enrdf_load_stackoverflow) |
| DE (1) | DE2201077A1 (enrdf_load_stackoverflow) |
| GB (1) | GB1375700A (enrdf_load_stackoverflow) |
| NL (1) | NL7200301A (enrdf_load_stackoverflow) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AUPN951796A0 (en) * | 1996-04-26 | 1996-05-23 | Boc Gases Australia Limited | Process for curing meat |
| CH695181A5 (de) * | 2004-06-25 | 2006-01-13 | Albert Spiess Ag | Verfahren zur Zubereitung von Rohpokelfleisch. |
-
1971
- 1971-01-13 GB GB167271A patent/GB1375700A/en not_active Expired
-
1972
- 1972-01-10 NL NL7200301A patent/NL7200301A/xx unknown
- 1972-01-11 DE DE19722201077 patent/DE2201077A1/de active Pending
- 1972-01-11 AU AU37779/72A patent/AU3777972A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| AU3777972A (en) | 1973-07-12 |
| NL7200301A (enrdf_load_stackoverflow) | 1972-07-17 |
| GB1375700A (enrdf_load_stackoverflow) | 1974-11-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3033036C2 (de) | Verfahren zur Herstellung von Schinken und Speck | |
| DE3874861T2 (de) | Nahrungskonservierungsmittel. | |
| DE3624035A1 (de) | Mittel zum frischhalten von gemuese, salat und schnittobst | |
| DE2416685A1 (de) | Konservierter fischrogen und verfahren zum konservieren von fischrogen | |
| DE69805059T2 (de) | Verfahren zur Herstellung eines gekochten Fleischprodukts und entsprechendes Fleischprodukt | |
| DE2342295A1 (de) | Verfahren zum behandeln von saeugetiermilchdruesengewebe | |
| DE1932578A1 (de) | Verfahren zur Konservierung von Schinken | |
| DE1902381A1 (de) | Verfahren zum Entfaerben von Fruechten und Gemuesen | |
| DE2201077A1 (de) | Verfahren zum Herstellen gepoekelten Fleisches | |
| DE2625833A1 (de) | Verfahren zur herstellung von vorgekochtem aufgeschnittenen speck | |
| DE2148158A1 (de) | Verfahren zur Verbesserung der Trennbarkeit von Speckscheiben | |
| DE69106930T2 (de) | Wiederverwendbare Sole und Konservierungsmethode für Gurken. | |
| DE3545326A1 (de) | Verfahren zum behandeln und konservieren von fleischprodukten | |
| DE2042018A1 (de) | Verfahren zur Herstellung von Kaltmarinaden aus Fischfleisch | |
| DE1200662B (de) | Verfahren zur Behandlung von ausgereiftem Kaese nach Schweizer Art | |
| DE2709983C2 (de) | Verfahren zum Herstellen eines Fleischproduktes mit erhöhtem Proteingehalt | |
| DE1492511C3 (de) | Verfahren zum Trocknen von mit einer Lösung von konservierenden Stoffen imprägniertem Holz | |
| DE474632C (de) | Verfahren zur Erhaltung der Farbe von Gemuesen und anderen pflanzlichen Produkten | |
| DE82516C (enrdf_load_stackoverflow) | ||
| DE820838C (de) | Verfahren zum Auftauen von tiefgekuehlten bzw. gefrorenen organischen Geweben und aehnlichen Substanzen | |
| DE1492626C (de) | Verfahren zur Herstellung von Fleischprodukten | |
| DE654728C (de) | Verfahren zur Vorbehandlung von zum Trocknen bestimmten Fruchtschnitten, insbesondere von Apfelscheiben | |
| AT209696B (de) | Verfahren zur Herstellung von Pökelfleisch | |
| DE651447C (de) | Verfahren zum Konservieren von in Raeumen befindlichen Stoffen, z. B. Lebensmitteln | |
| DE2621945C3 (de) | Verfahren und Vorrichtung zum kontinuierlichen Imprägnieren eines stückigen Nahrungsmittels |