ES2034662T3 - Procedimiento y aparato para la preparacion de productos alimentarios compuestos de hojas de carne. - Google Patents

Procedimiento y aparato para la preparacion de productos alimentarios compuestos de hojas de carne.

Info

Publication number
ES2034662T3
ES2034662T3 ES198989400692T ES89400692T ES2034662T3 ES 2034662 T3 ES2034662 T3 ES 2034662T3 ES 198989400692 T ES198989400692 T ES 198989400692T ES 89400692 T ES89400692 T ES 89400692T ES 2034662 T3 ES2034662 T3 ES 2034662T3
Authority
ES
Spain
Prior art keywords
temperature
order
pieces
procedure
preparation
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
ES198989400692T
Other languages
English (en)
Inventor
Maurice Fradin
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 ES2034662T3 publication Critical patent/ES2034662T3/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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Control And Other Processes For Unpacking Of Materials (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

EL PROCEDIMIENTO DEL INVENTO COMPRENDE: -UNA FASE DE ENFRIAMIENTO DE TROZOS DE CARNE (1) PARA LLEVAR RAPIDAMENTE LA SUPERFICIE DE ESTOS TROZOS A UNA TEMPERATURA DEL ORDEN DE -25 C A -35 C, -UNA FASE DE ESTABILIZACION AL TERMINO DE LA CUAL DICHA SUPERFICIE PERMANECE A UNA TEMPERATURA DE -15 C A 30 C CON UNA TEMPERATURA INTERIOR DEL ORDEN DE 0 C A 6 C, -EL AMOLDADO EN BLOQUES DE LOS TROZOS ENFRIADOS, -EL CORTADO EN LAMINAS ULTRAFINAS CON AYUDA DE UNA MAQUINA ESPECIAL (9,10,11), QUE PRACTICA LAS INCISIONES ALTERNATIVAMENTE SOBRE DOS LADOS OPUESTOS DE LOS BLOQUES (8), Y -LA FORMACION DE PAQUETES DE LONCHAS, PARA OBTENER UN PRODUCTO ACABADO LISTO PARA LA CONSUMICION. EL INVENTO PERMITE GARANTIZAR UNA ALTA CALIDAD DEL PRODUCTO EN EL CASO DE UNA PRODUCCION INDUSTRIAL EN GRANDES CANTIDADES.
ES198989400692T 1988-03-15 1989-03-14 Procedimiento y aparato para la preparacion de productos alimentarios compuestos de hojas de carne. Expired - Lifetime ES2034662T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8803315A FR2628607B1 (fr) 1988-03-15 1988-03-15 Procede et appareil pour la preparation de produits alimentaires composes de feuilles de viande

Publications (1)

Publication Number Publication Date
ES2034662T3 true ES2034662T3 (es) 1993-04-01

Family

ID=9364255

Family Applications (1)

Application Number Title Priority Date Filing Date
ES198989400692T Expired - Lifetime ES2034662T3 (es) 1988-03-15 1989-03-14 Procedimiento y aparato para la preparacion de productos alimentarios compuestos de hojas de carne.

Country Status (5)

Country Link
EP (1) EP0336798B1 (es)
AT (1) ATE79728T1 (es)
DE (1) DE68902564D1 (es)
ES (1) ES2034662T3 (es)
FR (1) FR2628607B1 (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2686776B1 (fr) * 1992-01-30 1994-11-18 Maurice Fradin Procede et installation de fabrication de viande feuilletee.
FR2714264A1 (fr) * 1993-12-29 1995-06-30 Maurice Fradin Procédé pour la préparation de pains de viande ou analogue, utilisables pour la fabrication de viande feuilletée.
NL1011773C2 (nl) * 1999-04-12 2000-10-13 Meester B V Werkwijze en inrichting voor het verwerken van snijpalen.
NL1013969C2 (nl) * 1999-04-12 2000-10-19 Meester B V Werkwijze en inrichting voor het verwerken van snijpalen.
DE10054514A1 (de) * 2000-11-03 2002-05-16 Biforce Anstalt Vaduz Vorrichtung zum Aufschneiden von Lebensmittelprodukten
US7832316B2 (en) 2000-11-03 2010-11-16 Weber Maschinenbau Gmbh & Co. Kg Apparatus for the slicing of food products having two cutter heads
FR2883454B1 (fr) * 2005-03-24 2009-03-06 Charal Chair congelee en morceaux, conditionnement de celle-ci et son procede de preparation
FR3019972B1 (fr) 2014-04-16 2016-05-27 Convivial Procede de fabrication d'un bloc de viande destine a etre decoupe en feuilles
CN116280460B (zh) * 2023-04-12 2024-06-11 福建省亚明食品有限公司 调理肉制品高效速冻包装工艺及其装置

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU505216B2 (en) * 1976-02-25 1979-11-15 Gagliardi Bros. Inc. Method of processing meat
US4210677A (en) * 1978-01-24 1980-07-01 Auburn Research Foundation Process for production of a restructured fresh meat product
DE3143755A1 (de) * 1981-10-30 1983-05-11 Wolfgang 1000 Berlin Radke Verfahren zur herstellung geformter fleischstuecke

Also Published As

Publication number Publication date
FR2628607A1 (fr) 1989-09-22
EP0336798A1 (fr) 1989-10-11
ATE79728T1 (de) 1992-09-15
DE68902564D1 (de) 1992-10-01
FR2628607B1 (fr) 1990-07-27
EP0336798B1 (fr) 1992-08-26

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