ES2055664B1 - Procedimiento de fabricacion de jamon cocido sin sal. - Google Patents

Procedimiento de fabricacion de jamon cocido sin sal.

Info

Publication number
ES2055664B1
ES2055664B1 ES09300194A ES9300194A ES2055664B1 ES 2055664 B1 ES2055664 B1 ES 2055664B1 ES 09300194 A ES09300194 A ES 09300194A ES 9300194 A ES9300194 A ES 9300194A ES 2055664 B1 ES2055664 B1 ES 2055664B1
Authority
ES
Spain
Prior art keywords
ham
procedure
manufacture
grs
brine
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 - Fee Related
Application number
ES09300194A
Other languages
English (en)
Other versions
ES2055664A1 (es
Inventor
I Riera Josep Boatella
I Martinez Magdalena Rafecas
I Salcedo Rafael Codony
I Juncosa Genaro Minguell
I Sellart Josep Cases
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.)
Gemi Aliment SA
Original Assignee
Gemi Aliment SA
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 Gemi Aliment SA filed Critical Gemi Aliment SA
Priority to ES09300194A priority Critical patent/ES2055664B1/es
Priority to US08/190,513 priority patent/US5534279A/en
Priority to FR9401162A priority patent/FR2700924B1/fr
Priority to DE4403378A priority patent/DE4403378A1/de
Publication of ES2055664A1 publication Critical patent/ES2055664A1/es
Application granted granted Critical
Publication of ES2055664B1 publication Critical patent/ES2055664B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
    • 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
    • A23L13/70—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
    • 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
    • A23L13/70—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
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fish Paste Products (AREA)

Abstract

PROCEDIMIENTO DE FABRICACION DE JAMON COCIDO SIN SAL. PROCEDIMIENTO Y FORMULA PARA LA FABRICACION DE JAMON COCIDO. EL PROCEDIMIENTO COMPRENDE LAS FASES DE CONTROL DE CALIDAD DE LOS JAMONES FRESCOS DE CERDO; DENERVADO, DESHUESADO Y DESGRASADO DEL JAMON; INYECCION DE LA SALMUERA DENTRO DE LA CARNE; MECERACION DE LA CARNE EN TECNICA COMBINADA HAMBURG-BOMBO DURANTE 24 HORAS A 2-5GC Y AL VACIO; ENVASADO AL VACIO DEL JAMON MACERADO; COCCION HASTA 67GC AL CENTRO DE LA MASA Y DESMOLDEO, ETIQUETAJE, PESADO Y EMBALAJE FINAL, CON FECHA DE GARANTIA, UTILIZANDO LA SIGUIENTE FORMULA DE LA SALMUERA PARA 100 LITROS DE AGUA: CITRATO DE CALCIO, 1.375 KG; LACTATO DE CALCIO, 0,750 EG; CLORURO POTASICO; 8 KG; LACTOSA, 3 KG; SACAROSA, 3 KG; FOSFATO POTASICO, 5.500 KG; ACINER 122 KG, DE SALMUERA, QUE SE INYECTA AL 20% SOBRE EL MAGRO DEL JAMON, AÑADIENDOSE POSTERIORMENTE LOS AROMAS AL PRIMER MASAJE JUNTO CON EL CARRAGENATO A 2 GRS(KG), CUYOS AROMAS SON, AROMA CARNICO A 0,6 GRS/KG; AROMA SABOR LARGO A 1 GR/KG O AROMA ESPECIADO A 0,4 GRS/KG.
ES09300194A 1993-02-03 1993-02-03 Procedimiento de fabricacion de jamon cocido sin sal. Expired - Fee Related ES2055664B1 (es)

Priority Applications (4)

Application Number Priority Date Filing Date Title
ES09300194A ES2055664B1 (es) 1993-02-03 1993-02-03 Procedimiento de fabricacion de jamon cocido sin sal.
US08/190,513 US5534279A (en) 1993-02-03 1994-02-02 Process for producing a low sodium meat product
FR9401162A FR2700924B1 (fr) 1993-02-03 1994-02-02 Procede de fabrication de jambon cuit sans sel.
DE4403378A DE4403378A1 (de) 1993-02-03 1994-02-03 Verfahren zur Herstellung von gekochtem Schinken ohne Salz

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09300194A ES2055664B1 (es) 1993-02-03 1993-02-03 Procedimiento de fabricacion de jamon cocido sin sal.

Publications (2)

Publication Number Publication Date
ES2055664A1 ES2055664A1 (es) 1994-08-16
ES2055664B1 true ES2055664B1 (es) 1995-03-01

Family

ID=8280655

Family Applications (1)

Application Number Title Priority Date Filing Date
ES09300194A Expired - Fee Related ES2055664B1 (es) 1993-02-03 1993-02-03 Procedimiento de fabricacion de jamon cocido sin sal.

Country Status (4)

Country Link
US (1) US5534279A (es)
DE (1) DE4403378A1 (es)
ES (1) ES2055664B1 (es)
FR (1) FR2700924B1 (es)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2340373A (en) * 1998-06-08 2000-02-23 Unigate Plc Meat products and their preparation
ES2193844B1 (es) * 2001-07-11 2005-03-01 Luis Berzosa Lara Procedimiento para cocinar cordero y/o ternasco.
US20030118704A1 (en) * 2001-12-11 2003-06-26 Purac Biochem B.V. Process for preserving food products
ES2184654B1 (es) * 2002-10-08 2004-04-01 Asociacion De Productores De Cecina De Chivo De Vegacervera Procedimiento para la elaboracion de cecina de chivo de vegacervera.
ES2315143B1 (es) * 2006-12-01 2010-02-10 Elpozo Alimentacion S.A. Producto alimenticio carnico cocido con bajo contenido en grasa saturaa y procedimiento de obtencion.
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
US9629374B2 (en) 2008-11-07 2017-04-25 Kraft Foods Group Brands Llc Home-style meat product and method of producing same
US9848631B2 (en) * 2008-11-07 2017-12-26 Kraft Foods Group Brands Llc Home-style meat product and method of producing same
JP5769041B2 (ja) * 2010-03-29 2015-08-26 長崎県 塩干品の製造方法
EP2656740A1 (en) * 2012-04-26 2013-10-30 Nederlandse Organisatie voor toegepast -natuurwetenschappelijk onderzoek TNO Low sodium animal muscle derived product
RU2694958C1 (ru) * 2018-11-13 2019-07-18 федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" (КемГУ) Способ получения бессолевых полукопченых колбасок из мяса птицы

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2629311A (en) * 1949-06-28 1953-02-24 Robert C Graves Apparatus for preserving meat
US2596067A (en) * 1950-12-05 1952-05-06 Swift & Co Preparing cooked cured meats
US2910369A (en) * 1959-04-21 1959-10-27 Klein Samuel Sodium free meat curing
US3006767A (en) * 1960-06-09 1961-10-31 Thad T Huckabee Method for treating meat
US3347679A (en) * 1964-07-21 1967-10-17 Canada Packers Ltd Meat treating method and apparatus
NL6809250A (es) * 1968-06-28 1969-07-25
US3679434A (en) * 1970-07-13 1972-07-25 Mayer & Co Inc O Method of preparing fresh uncured meat products
US3782975A (en) * 1971-10-01 1974-01-01 Milo Don Appleman Method of producing cured low sodium meat products
CA1010291A (en) * 1973-06-18 1977-05-17 Knud Jespersen Meat pickling method and apparatus
US4224349A (en) * 1978-11-17 1980-09-23 Gooch Robert C Meat tenderizing method
US4342789A (en) * 1979-09-07 1982-08-03 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat
US4313963A (en) * 1980-08-19 1982-02-02 Beatrice Foods Co. Method for tenderizing cut meat portions
US4547379A (en) * 1982-09-30 1985-10-15 Siddik Iyimen Method for corning meat
SU1253567A1 (ru) * 1983-12-26 1986-08-30 Украинский Научно-Исследовательский Институт Мясомолочной Промышленности Состав дл посола м са
CA1300966C (en) * 1985-12-12 1992-05-19 Robert James Anders Foodstuff containing a lactate salt
EP0289652B1 (de) * 1987-04-18 1992-03-04 Ludwig Scheid GmbH Zusatzstoffe und Gewürze für die Fleischverarbeitung Verfahren zum Herstellen von Kochschinken, insbesondere Folienschinken
US4894249A (en) * 1989-03-13 1990-01-16 Liberty Provisions, Inc. Curing process for meats
US5164213A (en) * 1991-01-18 1992-11-17 Archer Daniels Midland Corporation Process for making low calorie and low cholesterol muscle meat
US5262188A (en) * 1991-04-11 1993-11-16 Nestec S.A. Free water removal from meat

Also Published As

Publication number Publication date
ES2055664A1 (es) 1994-08-16
DE4403378A1 (de) 1994-09-08
FR2700924B1 (fr) 1995-07-28
US5534279A (en) 1996-07-09
FR2700924A1 (fr) 1994-08-05

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 19991102