DK0962149T3 - Process for the preparation of a cooked meat product and the cooked meat products thus obtained - Google Patents
Process for the preparation of a cooked meat product and the cooked meat products thus obtainedInfo
- Publication number
- DK0962149T3 DK0962149T3 DK98401278T DK98401278T DK0962149T3 DK 0962149 T3 DK0962149 T3 DK 0962149T3 DK 98401278 T DK98401278 T DK 98401278T DK 98401278 T DK98401278 T DK 98401278T DK 0962149 T3 DK0962149 T3 DK 0962149T3
- Authority
- DK
- Denmark
- Prior art keywords
- cooked meat
- preparation
- meat products
- brining
- meat product
- Prior art date
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
- A23B4/02—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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention concerns a method for preparing cooked meat products including a brining step, characterised in that the brining water is substituted by food alcohol in proportions ranging between 10 and 100 %, preferably between 40 and 100 % and more preferably still between 75 and 100 %. The invention also concerns the brining solution used in said method and the cooked meat products containing alcohol.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP98401278A EP0962149B1 (en) | 1998-05-28 | 1998-05-28 | Sole Process for preparation of cooked meat products and so prepared meat products |
Publications (1)
Publication Number | Publication Date |
---|---|
DK0962149T3 true DK0962149T3 (en) | 2002-07-29 |
Family
ID=8235384
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK98401278T DK0962149T3 (en) | 1998-05-28 | 1998-05-28 | Process for the preparation of a cooked meat product and the cooked meat products thus obtained |
Country Status (7)
Country | Link |
---|---|
EP (1) | EP0962149B1 (en) |
AT (1) | ATE216562T1 (en) |
AU (1) | AU3935499A (en) |
DE (1) | DE69805059T2 (en) |
DK (1) | DK0962149T3 (en) |
ES (1) | ES2176929T3 (en) |
WO (1) | WO1999060864A1 (en) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2798562B1 (en) * | 1999-09-17 | 2003-11-14 | Claude Rollier | COOKED PORK OR POULTRY PRODUCT FREE OF PRESERVATIVES IN THE FORM OF NITRATES / NITRITES AND PROCESS FOR PREPARING THE SAME |
FR2803487A1 (en) * | 2000-01-06 | 2001-07-13 | Jean Jacques Teyssier | Preparing and preserving meat by salting, pickling and drying comprises using pickling brine containing red wine |
US7731998B2 (en) | 2003-08-20 | 2010-06-08 | Kraft Foods Global Brands Llc | Method for reducing protein exudate on meat product |
US7871655B2 (en) | 2003-08-20 | 2011-01-18 | Kraft Foods Global Brands Llc | Method and apparatus for accelerating formation of functional meat mixtures |
US7857500B2 (en) | 2003-08-20 | 2010-12-28 | Kraft Foods Global Brands Llc | Apparatus for vacuum-less meat processing |
US8172545B2 (en) | 2003-08-20 | 2012-05-08 | Kraft Foods Global Brands Llc | Method for controlling ground meat flow rates |
ES2326244B1 (en) * | 2006-08-01 | 2010-07-26 | Juan Carlos Sancho Arnaiz | WINE CHORIZO AND PROCEDURE FOR OBTAINING THE SAME. |
US8187651B2 (en) | 2008-11-24 | 2012-05-29 | Kraft Foods Global Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
US8308342B2 (en) | 2008-11-24 | 2012-11-13 | Kraft Foods Global Brands Llc | Processing elements for mixing meat products |
US8641263B2 (en) | 2008-11-24 | 2014-02-04 | Kraft Foods Group Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
BE1021223B1 (en) * | 2014-02-04 | 2015-08-18 | Immo Te Lande | METHOD FOR PREPARING MEAT WITH BEER |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1466690A (en) * | 1966-01-21 | 1967-01-20 | Treatment process for ham called dry salt ham | |
FR2071310A5 (en) * | 1969-12-22 | 1971-09-17 | Baumann | Sauerkrat -prepns contg meats esp salted pork - and sausages for increased shelf life |
JPS61231941A (en) * | 1985-04-05 | 1986-10-16 | Tomoya:Kk | Production of salted scallop food |
JPS61268156A (en) * | 1985-05-23 | 1986-11-27 | Seiwa Kasei Kk | Production of low-salt salted fish egg |
FR2634976B1 (en) * | 1988-08-02 | 1991-11-08 | Lamazere Roger | PROCESS FOR THE PREPARATION OF RAW MEAT READY TO COOK AFTER STORAGE AND RAW MEAT THUS OBTAINED |
FR2664794B1 (en) * | 1990-07-20 | 1994-03-25 | Pouillaude Pierre | PROCESS FOR THE PREPARATION AND PRESERVATION OF FLESH OF AQUATIC SEA ANIMALS AND FRESHWATER, PRODUCTS OBTAINED BY THIS PROCESS, AND APPLICATION AS IS OF THESE PRODUCTS FOR CONSUMPTION. |
FR2674104B1 (en) * | 1991-03-22 | 1993-07-23 | Bourdin Jean Paul | PROCESS FOR TREATING MEAT PARTS AND THE MEAT PRODUCT THEREFROM. |
JPH06181679A (en) * | 1992-10-02 | 1994-07-05 | Kunihiro Okanoue | Preparation of salted squid gut |
CN1132029A (en) * | 1995-03-31 | 1996-10-02 | 上海市食品卫生监督检验所 | Process for processing liquor-saturated aquatic products |
JPH09103236A (en) * | 1995-08-04 | 1997-04-22 | Suiken:Kk | Low-salt food and its production |
-
1998
- 1998-05-28 EP EP98401278A patent/EP0962149B1/en not_active Expired - Lifetime
- 1998-05-28 DE DE69805059T patent/DE69805059T2/en not_active Expired - Fee Related
- 1998-05-28 AT AT98401278T patent/ATE216562T1/en not_active IP Right Cessation
- 1998-05-28 DK DK98401278T patent/DK0962149T3/en active
- 1998-05-28 ES ES98401278T patent/ES2176929T3/en not_active Expired - Lifetime
-
1999
- 1999-05-27 AU AU39354/99A patent/AU3935499A/en not_active Abandoned
- 1999-05-27 WO PCT/FR1999/001243 patent/WO1999060864A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
EP0962149B1 (en) | 2002-04-24 |
EP0962149A1 (en) | 1999-12-08 |
DE69805059T2 (en) | 2002-11-21 |
ATE216562T1 (en) | 2002-05-15 |
AU3935499A (en) | 1999-12-13 |
ES2176929T3 (en) | 2002-12-01 |
DE69805059D1 (en) | 2002-05-29 |
WO1999060864A1 (en) | 1999-12-02 |
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