DK379280A - Fremgangsmaade til onservering af skinke og bacon - Google Patents

Fremgangsmaade til onservering af skinke og bacon

Info

Publication number
DK379280A
DK379280A DK379280A DK379280A DK379280A DK 379280 A DK379280 A DK 379280A DK 379280 A DK379280 A DK 379280A DK 379280 A DK379280 A DK 379280A DK 379280 A DK379280 A DK 379280A
Authority
DK
Denmark
Prior art keywords
hams
bacon
supervision
procedure
Prior art date
Application number
DK379280A
Other languages
English (en)
Other versions
DK158551B (da
Inventor
R Ueno
T Matsuda
T Kanayama
S Inamine
Y Fujita
Original Assignee
Ueno Seyaku K K
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
Priority claimed from JP54114110A external-priority patent/JPS5940411B2/ja
Priority claimed from JP55074983A external-priority patent/JPS5921576B2/ja
Application filed by Ueno Seyaku K K filed Critical Ueno Seyaku K K
Publication of DK379280A publication Critical patent/DK379280A/da
Publication of DK158551B publication Critical patent/DK158551B/da

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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • A23B4/285—Apparatus for preserving using liquids ; Methods therefor by injection of liquids with inorganic salts
    • 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
    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/30—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids
    • A23B4/305—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids with inorganic salts

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
DK379280A 1979-09-07 1980-09-05 Fremgangsmaade til konservering af skinke og bacon DK158551B (da)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP54114110A JPS5940411B2 (ja) 1979-09-07 1979-09-07 ボツリヌス菌抵抗性のベ−コンの製造法
JP11411079 1979-09-07
JP55074983A JPS5921576B2 (ja) 1980-06-05 1980-06-05 安全なハム及びベ−コンの製造法
JP7498380 1980-06-05

Publications (2)

Publication Number Publication Date
DK379280A true DK379280A (da) 1981-03-08
DK158551B DK158551B (da) 1990-06-11

Family

ID=26416140

Family Applications (1)

Application Number Title Priority Date Filing Date
DK379280A DK158551B (da) 1979-09-07 1980-09-05 Fremgangsmaade til konservering af skinke og bacon

Country Status (8)

Country Link
US (1) US4342789A (da)
AU (1) AU535665B2 (da)
CA (1) CA1176499A (da)
DE (1) DE3033036C2 (da)
DK (1) DK158551B (da)
FR (1) FR2464652B1 (da)
GB (1) GB2059743B (da)
NL (1) NL8005037A (da)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4414232A (en) * 1980-06-12 1983-11-08 Armour And Company Process for preparing cooked bacon having reduced levels of N-nitrosamines
US4411922A (en) * 1981-07-27 1983-10-25 Armour And Company Process for preparing cooked meat having reduced levels of N-nitrosamines
US4395428A (en) * 1981-07-27 1983-07-26 Armour And Company Process for preparing cooked meat having reduced levels of N-nitrosamines
US4434187A (en) 1982-03-16 1984-02-28 Diamond Crystal Salt Company Meat curing composition
US4463027A (en) * 1982-03-16 1984-07-31 Diamond Crystal Salt Company Method of forming a meat curing brine
US4463026A (en) * 1982-03-16 1984-07-31 Diamond Crystal Salt Company Meat curing brine
FR2539004B1 (fr) * 1983-01-11 1987-11-13 Lepeltier Marie Francoise Procede de conservation de produits carnes et produits de traitement pour la mise en oeuvre de ce procede
US5306730A (en) * 1986-02-03 1994-04-26 Kabushiki Kaisha Yakult Honsha Botulinum toxin neutralizer
ES2055664B1 (es) * 1993-02-03 1995-03-01 Gemi Aliment Sa Procedimiento de fabricacion de jamon cocido sin sal.
EP0730439A1 (en) * 1993-11-27 1996-09-11 Knoll AG Compositions comprising iminium ion scavengers and/or nitrite scavengers
DE4420127C1 (de) * 1994-06-09 1995-05-11 Jun Heinz Stemmler Mittel zur Steigerung der Haltbarkeit von Schlachttierkörpern
DE29521537U1 (de) * 1994-09-19 1998-04-30 Hoechst Ag, 65929 Frankfurt Flüssige und breiige Futtermittel aus Kartoffeln, Lebensmittelresten, Preßtreber, Bierhefe, Destillationsschlempe und ähnlichen Bestandteilen
US6033705A (en) * 1998-07-08 2000-03-07 Isaacs; Charles E. Method for treating foodstuffs to reduce or prevent microbial activity
US20020054941A1 (en) * 2000-05-12 2002-05-09 The Board Of Regents Of The University Of Nebraska Methods and compositions to enhance tenderness and value of meat
US20050058751A1 (en) * 2003-07-21 2005-03-17 Eugene Brotsky Yield and shelf life for meats
CN100544735C (zh) * 2007-04-30 2009-09-30 李偃 一种动物精液药材及其在治疗肿瘤、抑郁症等多种疾病药物中的应用
US20090098254A1 (en) * 2007-10-12 2009-04-16 Robert Ty Baublits Methods And Compositions For Improving Sensory And Shelf Life Characteristics Of Raw Meat Products
CN103052319A (zh) * 2010-07-30 2013-04-17 荷麦食品公司 真空包装和气调包装的新鲜肉类产品的新鲜肉类颜色
ES2377933B1 (es) * 2011-11-23 2013-02-13 Betelgeux, S.L. Composición para el control de la contaminación fúngica y método de uso.
CN111000117A (zh) * 2019-12-30 2020-04-14 云南农业大学 一种亚硝酸盐的清除方法

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2180750A (en) * 1939-04-07 1939-11-21 Ind Patents Corp Meat curing
DE1098341B (de) * 1958-10-21 1961-01-26 Budenheim Rud A Oetker Chemie Verfahren zum Spritzpoekeln von Schinken
DE1119640B (de) * 1959-06-23 1961-12-14 Iarhenusia Rheinische Getraenk Verfahren zur Umroetung von Fleisch und Fleischwaren
US3052560A (en) * 1961-04-07 1962-09-04 Kadison Lab Inc Dry, free-flowing meat curing compositions
US3122442A (en) * 1961-07-10 1964-02-25 Griffith Laboratories Dry solid compositions for meat processing
US3258345A (en) * 1961-11-08 1966-06-28 Robert H Harper Extending shelf life of cured meats
US3258348A (en) * 1962-07-19 1966-06-28 Nalco Chemical Co Method of preparing ceramic molds
FR1414111A (fr) * 1963-09-26 1965-10-15 Composition et procédé pour l'amélioration de la couleur de la viande et produits de charcuterie
US3386836A (en) * 1964-09-09 1968-06-04 Hoffmann La Roche Process for the production of cured meat products
US3231392A (en) * 1964-12-02 1966-01-25 Griflith Lab Inc Method of curing meat
CH468792A (de) * 1965-08-25 1969-02-28 Peter Dr Flesch Zusatzmittel für die Herstellung von Brühwurst
BE712740A (da) * 1967-03-27 1968-07-31
DE2008193A1 (de) * 1969-02-25 1970-12-10 Takeda Chemical Industries, Ltd., Osaka (Japan) Verfahren zur Stabilisierung der Farbe von Fleisch
DE2220685C3 (de) * 1972-04-27 1976-02-05 M. & H. Stemmler GmbH, 5000Köln Verfahren zur Verlängerung des Frischezustandes von Frischfleisch
US3780192A (en) * 1973-03-27 1973-12-18 Merck & Co Inc Curing of meats
US3966974A (en) * 1973-12-19 1976-06-29 Canada Packers Limited Curing of meat using organic nitrites
US3899600A (en) * 1974-11-18 1975-08-12 Eastman Kodak Co Additive composition for reduced particle size meats in the curing thereof
NZ180952A (en) * 1975-06-09 1979-10-25 Mayer & Co Inc O Precooked sliced bacon
US4079153A (en) * 1975-11-17 1978-03-14 Lever Brothers Company Cured meats
DE2713259A1 (de) * 1976-03-26 1977-09-29 Monsanto Co Gepoekelte fleischprodukte
US4146651A (en) * 1977-05-20 1979-03-27 Canada Packers Limited Acetals and ketals of ascorbic acid and anti-nitrosamine compositions and methods using same

Also Published As

Publication number Publication date
US4342789A (en) 1982-08-03
DK158551B (da) 1990-06-11
AU535665B2 (en) 1984-03-29
DE3033036A1 (de) 1981-03-19
AU6176780A (en) 1981-03-12
FR2464652A1 (fr) 1981-03-20
FR2464652B1 (fr) 1988-03-25
DE3033036C2 (de) 1986-07-31
NL8005037A (nl) 1981-03-10
CA1176499A (en) 1984-10-23
GB2059743B (en) 1984-01-11
GB2059743A (en) 1981-04-29

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