DE859106C - Combined quick-cooking and preservation process - Google Patents

Description

Combined quick curing, cooking and preservation process for quick Salting meat are different quick salting methods. applied. she be based; mostly on that pieces of meat by means of pressure through perforated hollow needles in. their interior are greatly oversaturated with brine. The oversaturation is necessary; to give the brine the opportunity to reach all the meat cells with it the osmotic balance., d. H. the diffusion of cell fluid and brine, can go through the cell walls. This process becomes essential accelerates and grants a complete curing of the cells, if one with Brine exposes oversaturated pieces of meat to the highest possible vacuum for a short time and thereby loosens the meat.

Later and independently of this or that salting process used become the pieces of meat that are cooked. should (boiled ham), also in cooked in different ways. Either floating freely in broth in a boiling pan or in bouncing forms. Tin cans are used for longer preservation but cannot be worked in a vacuum. Floating freely when the pieces are cooked in, the broth or in the mold inevitably arise even with the most embarrassing Compliance with the prescribed cooking temperatures and times by leaching the cooking and thus loss of nutritional value. But also flavors and aromas are included. lost. After cooking, the previous methods remove the pieces and stored in the refrigerator until they are used. About the greasiness of the flesh to avoid, the air in the cold room must be as dry as possible, what but As a result, a large amount of fluid is removed from the meat ..

The inventive method described below avoids the shortcomings of the previously described. in that a combination vessel is used in which the pre-cut meat is loosened in a single operation under vacuum, then preferably faster under vacuum and without loss of weight or nutritional value cooked, and then the goods, also at. Avoidance of weight loss. and the risk of becoming greasy, stored until they are used, d. H. preserved is held.

The purpose of the method according to the invention is to provide every butchery to give oneself the opportunity to do what would otherwise only be done in a wage salary is to be used in small businesses and also a hygienic and Lossless cooking and preservation in one and the same vessel until use to receive the goods. It can be any kind of so-called cookware, in particular Boiled ham, of the best quality without any loss of weight or nutrients Operation are produced.

The method according to the invention takes place, for example, with a boiled ham As follows: The ham is pressure-sprayed with nitrite brine in the known manner Supersaturated with brine, immediately afterwards flamed or smoked and rolled. This is how it gets into the preservation vessel, which is made of a material which is not attacked by the salt. Such preservation vessels come with a Ventilation device and provided with a vacuum-proof seal and preferably adapted to the commercially cut pieces of meat. Then the vessel becomes evacuated to a greater or lesser extent, and the cured food remains for about ila hour this state in the vessel, whereupon the air flows in again through a vent valve leaves-. Immediately afterwards, the container is placed in a prepared water bath of 100 ° Exposed to C for about 1/2 hour, then pushed the temperature down to about 72 to 75 ° and then let the meat cook in the usual way. Then it will Containers cooled in a cold water bath and stored in the refrigerator until the content is to be used for its intended purpose.

Such a procedure results in a complete curing of the cells achieved in a very short time without the cured food being leached .; it is boiling, so to speak in its own juice, without any loss of weight. To further. The cured food remains in the container to prevent weight loss during storage and to avoid becoming embarrassed. The ham produced in this way is in itself fully juicy, tender, has an aromatic fresh smell, is very tasty, keeps the juiciness bound in it in the cut, and the color retention is also very good.

The inventive method is particularly advantageous, and; the Cooking process can be accelerated considerably if you cook under vacuum. That is not advisable with cooked ham because there is a risk that the fat is cooked too soft before the lean meat is done. On the other hand, can but pre-injected beef tongues under vacuum in about half the usual cooking time, can be cooked even without any weight loss. Further uses sin, d ;: quick salting and cooking of rib spear, lean bacon, veal and pork tongues, Legs, cured meat and cured breasts. In any case, it will be a delicate, inherently juicy aromatic and lossless quality achieved. .

But raw-cut goods can also be stored in the vessel much more quickly be @rchgesalzen without the use of nitrite salt .; it is also here in In any case, the cured food is extraordinarily tender and aromatic, and suffers from the correct one Handling no or only minimal weight loss. So the device doesn’t offer only the butcher very significant advantages and / time savings, but nutritionally and economically speaking, no nutritional values are lost, as is the case with others The curing process is often the case to a very large extent.

The cost of performing the inventive method and the vessels required for this are so low that any butcher can do the same can use it in his own company without having to go to a saline factory. to have to.

Claims (2)

PATENT CLAIMS: i. Process for quick curing, cooking and preserving., characterized in that the vacuum loosening, which may be carried out under vacuum Cooking and preservation in one operation and in one and the same Combination vessel is carried out in which the goods remain until they are used can. 2. The method according to claim i, characterized in that it is carried out with vessels is ,, the, with exhaust and ventilation devices and with vacuum-safe seals, are provided and preferably cut to size in the trade. Pieces of meat are adapted.