ES2026564T3 - Procedimiento de curado en salmuera y de salazon de carnes, principalmente de jamones. - Google Patents

Procedimiento de curado en salmuera y de salazon de carnes, principalmente de jamones.

Info

Publication number
ES2026564T3
ES2026564T3 ES198787460003T ES87460003T ES2026564T3 ES 2026564 T3 ES2026564 T3 ES 2026564T3 ES 198787460003 T ES198787460003 T ES 198787460003T ES 87460003 T ES87460003 T ES 87460003T ES 2026564 T3 ES2026564 T3 ES 2026564T3
Authority
ES
Spain
Prior art keywords
brine
chamber
hams
mainly
vacuum
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES198787460003T
Other languages
English (en)
Inventor
Claude Dreano
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Application granted granted Critical
Publication of ES2026564T3 publication Critical patent/ES2026564T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A23B4/021—Preserving by means of inorganic salts with apparatus adapted for gaseous preserving agents

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

SEGUN EL PROCEDIMIENTO, LOS TROZOS DE CARNE A PONER EN SALMUERA SE COLOCAN EN UNA CAMARA QUE PUEDE GIRAR SOBRE SI MISMA. DESPUES DE LA ROTACION, LA CAMARA SE SOMETE AL VACIO Y RECIBE LA CANTIDAD DE SALMUERA NECESARIA PARA LA MASA DE CARNE EN LA CAMARA, DESPUES SE SOMETE A AIRE BAJO PRESION, PREFERENTEENTE ESTERIL. EL CICLO DE VACIO-PRESION SE PUEDE REPETIR VARIAS VECES CON ROTACION CONTINUA DE LA CAMARA DURANTE LAS FASES DE VACIO Y ROTACION INTERMITENTE DURANTE LAS FASES DEPRESION. EL PROCEDIMIENTO SE APLICA A CARNES PUESTAS PREVIAMENTE EN SALMUERA, GENERALMENTE PARA AFINAR LA DOSIS DE SALMUERA.
ES198787460003T 1986-12-02 1987-03-03 Procedimiento de curado en salmuera y de salazon de carnes, principalmente de jamones. Expired - Lifetime ES2026564T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8616961A FR2607364B1 (fr) 1986-12-02 1986-12-02 Procede de saumurage et de salage de viandes notamment de jambons

Publications (1)

Publication Number Publication Date
ES2026564T3 true ES2026564T3 (es) 1992-05-01

Family

ID=9341547

Family Applications (1)

Application Number Title Priority Date Filing Date
ES198787460003T Expired - Lifetime ES2026564T3 (es) 1986-12-02 1987-03-03 Procedimiento de curado en salmuera y de salazon de carnes, principalmente de jamones.

Country Status (7)

Country Link
EP (1) EP0273843B1 (es)
AT (1) ATE68069T1 (es)
DE (2) DE3773634D1 (es)
DK (1) DK174423B1 (es)
ES (1) ES2026564T3 (es)
FR (1) FR2607364B1 (es)
NO (1) NO168683C (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT392197B (de) * 1988-03-24 1991-02-11 Inject Star Poekelmasch Vorrichtung zum massieren von fleischhaltigem oder fleischaehnlichem gut
FR2807955B1 (fr) * 2000-04-25 2003-04-25 Cirad Procede et dispositif d'impregnation par immersion sous pression variable de produits poreux d'origine animale ou vegetale

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2394250A1 (fr) * 1977-04-27 1979-01-12 Dreano Claude Procede de saumurage de viandes et moyens pour le mettre en oeuvre
NO147936C (no) * 1980-06-27 1983-07-13 Kjell Opshaug Fremgangsmaate og anordning for enzymatisk modning av fisk, saerlig sild.
NL193627C (nl) * 1980-10-14 2000-05-04 Challenge Cook Bros Inc Werkwijze voor het kneden van stukken vlees, zoals hammen.

Also Published As

Publication number Publication date
NO874384L (no) 1988-06-03
DK178887D0 (da) 1987-04-08
NO874384D0 (no) 1987-10-21
DK174423B1 (da) 2003-02-24
DE3773634D1 (de) 1991-11-14
EP0273843A1 (fr) 1988-07-06
EP0273843B1 (fr) 1991-10-09
DK178887A (da) 1988-06-03
FR2607364A1 (fr) 1988-06-03
ATE68069T1 (de) 1991-10-15
FR2607364B1 (fr) 1990-12-07
NO168683C (no) 1992-03-25
NO168683B (no) 1991-12-16
DE273843T1 (de) 1989-01-05

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