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 obtained

Info

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
Application number
DK98401278T
Other languages
Danish (da)
Inventor
Claude Rollier
Original Assignee
Claude Rollier
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Claude Rollier filed Critical Claude Rollier
Application granted granted Critical
Publication of DK0962149T3 publication Critical patent/DK0962149T3/en

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)
  • General Preparation And Processing Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (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.
DK98401278T 1998-05-28 1998-05-28 Process for the preparation of a cooked meat product and the cooked meat products thus obtained DK0962149T3 (en)

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)

* Cited by examiner, † Cited by third party
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
US7871655B2 (en) 2003-08-20 2011-01-18 Kraft Foods Global Brands Llc Method and apparatus for accelerating formation of functional meat mixtures
US7731998B2 (en) 2003-08-20 2010-06-08 Kraft Foods Global Brands Llc Method for reducing protein exudate on meat product
US8172545B2 (en) 2003-08-20 2012-05-08 Kraft Foods Global Brands Llc Method for controlling ground meat flow rates
US7857500B2 (en) 2003-08-20 2010-12-28 Kraft Foods Global Brands Llc Apparatus for vacuum-less meat processing
ES2326244B1 (en) * 2006-08-01 2010-07-26 Juan Carlos Sancho Arnaiz WINE CHORIZO AND PROCEDURE FOR OBTAINING THE SAME.
US8641263B2 (en) 2008-11-24 2014-02-04 Kraft Foods Group Brands Llc Method and apparatus for continuous processing of whole muscle meat products
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
BE1021223B1 (en) * 2014-02-04 2015-08-18 Immo Te Lande METHOD FOR PREPARING MEAT WITH BEER

Family Cites Families (10)

* Cited by examiner, † Cited by third party
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

Also Published As

Publication number Publication date
WO1999060864A1 (en) 1999-12-02
EP0962149A1 (en) 1999-12-08
DE69805059D1 (en) 2002-05-29
ES2176929T3 (en) 2002-12-01
EP0962149B1 (en) 2002-04-24
ATE216562T1 (en) 2002-05-15
AU3935499A (en) 1999-12-13
DE69805059T2 (en) 2002-11-21

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