DK141613B - Fremgangsmåde til fremstilling af et middel, der ved indføring i slagtet kød, især af fjerkræ, gør dette mere mørt og velsmagende. - Google Patents
Fremgangsmåde til fremstilling af et middel, der ved indføring i slagtet kød, især af fjerkræ, gør dette mere mørt og velsmagende. Download PDFInfo
- Publication number
- DK141613B DK141613B DK171269AA DK171269A DK141613B DK 141613 B DK141613 B DK 141613B DK 171269A A DK171269A A DK 171269AA DK 171269 A DK171269 A DK 171269A DK 141613 B DK141613 B DK 141613B
- Authority
- DK
- Denmark
- Prior art keywords
- agent
- meat
- tender
- tasty
- poultry
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title description 17
- 238000000034 method Methods 0.000 title description 14
- 244000144977 poultry Species 0.000 title description 6
- 210000002381 plasma Anatomy 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 239000003795 chemical substances by application Substances 0.000 description 11
- 235000014103 egg white Nutrition 0.000 description 9
- 210000000969 egg white Anatomy 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 210000004369 blood Anatomy 0.000 description 8
- 239000008280 blood Substances 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 7
- 108010000912 Egg Proteins Proteins 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 241001465754 Metazoa Species 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 241000234282 Allium Species 0.000 description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013594 poultry meat Nutrition 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 241000283690 Bos taurus Species 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229940073490 sodium glutamate Drugs 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- AHLPHDHHMVZTML-BYPYZUCNSA-N L-Ornithine Chemical compound NCCC[C@H](N)C(O)=O AHLPHDHHMVZTML-BYPYZUCNSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- AHLPHDHHMVZTML-UHFFFAOYSA-N Orn-delta-NH2 Natural products NCCCC(N)C(O)=O AHLPHDHHMVZTML-UHFFFAOYSA-N 0.000 description 1
- UTJLXEIPEHZYQJ-UHFFFAOYSA-N Ornithine Natural products OC(=O)C(C)CCCN UTJLXEIPEHZYQJ-UHFFFAOYSA-N 0.000 description 1
- 239000004902 Softening Agent Substances 0.000 description 1
- 230000003444 anaesthetic effect Effects 0.000 description 1
- 239000010868 animal carcass Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 210000000601 blood cell Anatomy 0.000 description 1
- 239000012876 carrier material Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229960003104 ornithine Drugs 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE4292/68A SE311805B (https=) | 1968-04-01 | 1968-04-01 | |
| SE429268 | 1968-04-01 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DK141613B true DK141613B (da) | 1980-05-12 |
| DK141613C DK141613C (https=) | 1980-10-13 |
Family
ID=20263867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK171269AA DK141613B (da) | 1968-04-01 | 1969-03-27 | Fremgangsmåde til fremstilling af et middel, der ved indføring i slagtet kød, især af fjerkræ, gør dette mere mørt og velsmagende. |
Country Status (7)
| Country | Link |
|---|---|
| BE (1) | BE730748A (https=) |
| CH (1) | CH504164A (https=) |
| DE (1) | DE1915475A1 (https=) |
| DK (1) | DK141613B (https=) |
| GB (1) | GB1228523A (https=) |
| NL (1) | NL158061B (https=) |
| SE (1) | SE311805B (https=) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651964A (zh) * | 2019-10-31 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | 一种蔬菜汁腌制牛排的加工工艺 |
-
1968
- 1968-04-01 SE SE4292/68A patent/SE311805B/xx unknown
-
1969
- 1969-03-24 NL NL6904463.A patent/NL158061B/xx not_active IP Right Cessation
- 1969-03-26 DE DE19691915475 patent/DE1915475A1/de active Pending
- 1969-03-27 DK DK171269AA patent/DK141613B/da unknown
- 1969-03-31 BE BE730748D patent/BE730748A/xx unknown
- 1969-03-31 GB GB1228523D patent/GB1228523A/en not_active Expired
- 1969-03-31 CH CH480869A patent/CH504164A/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| GB1228523A (https=) | 1971-04-15 |
| NL158061B (nl) | 1978-10-16 |
| DE1915475A1 (de) | 1969-10-16 |
| CH504164A (de) | 1971-03-15 |
| SE311805B (https=) | 1969-06-23 |
| BE730748A (https=) | 1969-09-01 |
| DK141613C (https=) | 1980-10-13 |
| NL6904463A (https=) | 1969-10-03 |
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