DE2625833A1 - Verfahren zur herstellung von vorgekochtem aufgeschnittenen speck - Google Patents
Verfahren zur herstellung von vorgekochtem aufgeschnittenen speckInfo
- Publication number
- DE2625833A1 DE2625833A1 DE19762625833 DE2625833A DE2625833A1 DE 2625833 A1 DE2625833 A1 DE 2625833A1 DE 19762625833 DE19762625833 DE 19762625833 DE 2625833 A DE2625833 A DE 2625833A DE 2625833 A1 DE2625833 A1 DE 2625833A1
- Authority
- DE
- Germany
- Prior art keywords
- bacon
- ham
- ppm
- bellies
- sides
- 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.)
- Withdrawn
Links
- 235000015241 bacon Nutrition 0.000 title claims description 73
- 238000000034 method Methods 0.000 title claims description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 40
- 210000001015 abdomen Anatomy 0.000 claims description 37
- 235000010288 sodium nitrite Nutrition 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 235000015277 pork Nutrition 0.000 claims description 4
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- 229960005055 sodium ascorbate Drugs 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 238000005086 pumping Methods 0.000 claims 1
- 239000011833 salt mixture Substances 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 19
- 150000004005 nitrosamines Chemical class 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 230000000711 cancerogenic effect Effects 0.000 description 3
- 231100000315 carcinogenic Toxicity 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000003508 Botulism Diseases 0.000 description 2
- 241000193155 Clostridium botulinum Species 0.000 description 2
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 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
- 241000220317 Rosa Species 0.000 description 1
- AZFNGPAYDKGCRB-XCPIVNJJSA-M [(1s,2s)-2-amino-1,2-diphenylethyl]-(4-methylphenyl)sulfonylazanide;chlororuthenium(1+);1-methyl-4-propan-2-ylbenzene Chemical compound [Ru+]Cl.CC(C)C1=CC=C(C)C=C1.C1=CC(C)=CC=C1S(=O)(=O)[N-][C@@H](C=1C=CC=CC=1)[C@@H](N)C1=CC=CC=C1 AZFNGPAYDKGCRB-XCPIVNJJSA-M 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 229940072107 ascorbate Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 230000009935 nitrosation Effects 0.000 description 1
- 238000007034 nitrosation reaction Methods 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000010289 potassium nitrite Nutrition 0.000 description 1
- 239000004304 potassium nitrite Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
Classifications
-
- 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
- A23B4/005—Preserving by heating
-
- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Dental Preparations (AREA)
- Saccharide Compounds (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US58493575A | 1975-06-09 | 1975-06-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2625833A1 true DE2625833A1 (de) | 1976-12-30 |
Family
ID=24339362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19762625833 Withdrawn DE2625833A1 (de) | 1975-06-09 | 1976-06-09 | Verfahren zur herstellung von vorgekochtem aufgeschnittenen speck |
Country Status (14)
| Country | Link |
|---|---|
| JP (1) | JPS521066A (https=) |
| AU (1) | AU497328B2 (https=) |
| BE (1) | BE842764A (https=) |
| CA (1) | CA1077336A (https=) |
| DE (1) | DE2625833A1 (https=) |
| ES (1) | ES448665A1 (https=) |
| FI (1) | FI761660A7 (https=) |
| FR (1) | FR2313873A1 (https=) |
| GB (1) | GB1542080A (https=) |
| IT (1) | IT1062323B (https=) |
| NL (1) | NL7606029A (https=) |
| NO (1) | NO761941L (https=) |
| NZ (1) | NZ180952A (https=) |
| SE (1) | SE7606352L (https=) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3033036A1 (de) * | 1979-09-07 | 1981-03-19 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo, Osaka | Verfahren zur herstellung von haltbarem schinken undspeck |
| RU2153268C2 (ru) * | 1994-05-27 | 2000-07-27 | Сосьете Де Продюи Нестле С.А. | Способ приготовления вареного окорока |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2345082A1 (fr) * | 1976-03-26 | 1977-10-21 | Monsanto Co | Compositions reduisant le niveau de nitrite dans des produits carnes sales, a base d'acide sorbique ou de ses sels et de sels de sodium ou de potassium d'acide phosphorique condense, et nouveaux produits ainsi obtenus |
| CA2230504C (en) * | 1995-08-25 | 2007-02-20 | Food Biotek Corporation | Low-nitrite composition for curing meat and process for preparing low-nitrite cured meat products |
| US6045841A (en) * | 1998-08-10 | 2000-04-04 | Swift-Eckrich, Inc. | Method of pre-cooking sliced bacon |
| US20090181138A1 (en) | 2008-01-11 | 2009-07-16 | David Howard | Process for producing precooked bacon slices |
| US9980498B2 (en) | 2010-08-11 | 2018-05-29 | Hormel Foods Corporation | Hybrid bacon cooking system |
| JP6278501B2 (ja) * | 2013-07-18 | 2018-02-14 | 国立大学法人秋田大学 | 食肉の製造方法及び製造装置 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2101547A (en) * | 1937-03-15 | 1937-12-07 | Armour & Co | Process of curing hams |
| US2613151A (en) * | 1950-06-30 | 1952-10-07 | Wilson & Co Inc | Methods of processing meat products |
| US2974047A (en) * | 1957-05-09 | 1961-03-07 | Lipton Inc Thomas J | Method of producing cured packed slices of pig meat |
| US3595679A (en) * | 1970-01-15 | 1971-07-27 | Armour & Co | Treatment of bacon bellies |
| JPS516228B2 (https=) * | 1973-03-22 | 1976-02-26 |
-
1976
- 1976-05-25 NZ NZ180952A patent/NZ180952A/xx unknown
- 1976-05-31 CA CA253,760A patent/CA1077336A/en not_active Expired
- 1976-06-03 NL NL7606029A patent/NL7606029A/xx not_active Application Discontinuation
- 1976-06-03 AU AU14599/76A patent/AU497328B2/en not_active Expired
- 1976-06-04 SE SE7606352A patent/SE7606352L/ not_active Application Discontinuation
- 1976-06-08 ES ES448665A patent/ES448665A1/es not_active Expired
- 1976-06-08 IT IT68390/76A patent/IT1062323B/it active
- 1976-06-08 GB GB7623664A patent/GB1542080A/en not_active Expired
- 1976-06-08 FR FR7617264A patent/FR2313873A1/fr active Granted
- 1976-06-08 NO NO761941A patent/NO761941L/no unknown
- 1976-06-09 FI FI761660A patent/FI761660A7/fi not_active Application Discontinuation
- 1976-06-09 JP JP51067535A patent/JPS521066A/ja active Pending
- 1976-06-09 BE BE167772A patent/BE842764A/xx not_active IP Right Cessation
- 1976-06-09 DE DE19762625833 patent/DE2625833A1/de not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3033036A1 (de) * | 1979-09-07 | 1981-03-19 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo, Osaka | Verfahren zur herstellung von haltbarem schinken undspeck |
| RU2153268C2 (ru) * | 1994-05-27 | 2000-07-27 | Сосьете Де Продюи Нестле С.А. | Способ приготовления вареного окорока |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2313873A1 (fr) | 1977-01-07 |
| FR2313873B1 (https=) | 1981-09-18 |
| IT1062323B (it) | 1984-10-10 |
| FI761660A7 (https=) | 1976-12-10 |
| AU497328B2 (en) | 1978-12-07 |
| BE842764A (fr) | 1976-10-01 |
| AU1459976A (en) | 1977-12-08 |
| NL7606029A (nl) | 1976-12-13 |
| JPS521066A (en) | 1977-01-06 |
| GB1542080A (en) | 1979-03-14 |
| NZ180952A (en) | 1979-10-25 |
| CA1077336A (en) | 1980-05-13 |
| NO761941L (https=) | 1976-12-10 |
| ES448665A1 (es) | 1977-07-01 |
| SE7606352L (sv) | 1976-12-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OD | Request for examination | ||
| 8139 | Disposal/non-payment of the annual fee |