ES2106618T3 - Incorporacion de carne. - Google Patents

Incorporacion de carne.

Info

Publication number
ES2106618T3
ES2106618T3 ES95202882T ES95202882T ES2106618T3 ES 2106618 T3 ES2106618 T3 ES 2106618T3 ES 95202882 T ES95202882 T ES 95202882T ES 95202882 T ES95202882 T ES 95202882T ES 2106618 T3 ES2106618 T3 ES 2106618T3
Authority
ES
Spain
Prior art keywords
meat
incorporation
adobo
garnishes
ferment
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
ES95202882T
Other languages
English (en)
Inventor
Maria Berglund
Lars Goran Bodenas
Jonas Peter Halden
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle 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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2106618T3 publication Critical patent/ES2106618T3/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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • 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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • 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
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

SE DESCRIBE UN PROCESO PARA PREPARAR CARNE, LA CUAL CONTIENE UNAS GUARNICIONES DE CARNE EN SU INTERIOR, QUE CONSISTE EN LA INCORPORACION DE UNA SUSPENSION CONGELADA DE GUARNICIONES DE CARNE EN AGUA SALADA, ADOBO O ESCABECHE EN CARNE ENFRIADA CARACTERIZADA POR QUE ANTES DE LA CONGELACION, FERMENTAN LAS GUARNICIONES DE CARNE CON UN CULTIVO DE COMIENZO.
ES95202882T 1995-10-24 1995-10-24 Incorporacion de carne. Expired - Lifetime ES2106618T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP95202882A EP0770336B1 (en) 1995-10-24 1995-10-24 Meat incorporation

Publications (1)

Publication Number Publication Date
ES2106618T3 true ES2106618T3 (es) 1997-11-01

Family

ID=8220764

Family Applications (1)

Application Number Title Priority Date Filing Date
ES95202882T Expired - Lifetime ES2106618T3 (es) 1995-10-24 1995-10-24 Incorporacion de carne.

Country Status (9)

Country Link
US (1) US5827550A (es)
EP (1) EP0770336B1 (es)
AT (1) ATE155653T1 (es)
AU (1) AU718685B2 (es)
CA (1) CA2188683C (es)
DE (1) DE69500469T2 (es)
DK (1) DK0770336T3 (es)
ES (1) ES2106618T3 (es)
GR (1) GR3024546T3 (es)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0770336B1 (en) * 1995-10-24 1997-07-23 Societe Des Produits Nestle S.A. Meat incorporation
EP0842613B1 (en) * 1996-11-06 2000-03-08 Societe Des Produits Nestle S.A. Salami process
DK0842612T3 (da) * 1996-11-06 2001-06-18 Nestle Sa Fedt-inkorporering
GB9805808D0 (en) 1998-03-18 1998-05-13 Dalgety Plc Process for producing meat products
JP4243442B2 (ja) * 2001-08-06 2009-03-25 日本水産株式会社 水産発酵食品の製造方法
JP4926707B2 (ja) 2003-08-22 2012-05-09 ダニスコ エイ／エス 封入化抗菌材料
GB2388581A (en) 2003-08-22 2003-11-19 Danisco Coated aqueous beads
US20090087516A1 (en) * 2007-10-01 2009-04-02 Mark Tilsen Dried meat product and method for making same
US20090252832A1 (en) * 2008-04-04 2009-10-08 Patrick Cudahy, Inc. Method and Apparatus for Producing Cooked Bacon Using Starter Cultures
CA2714316C (en) * 2009-09-03 2017-10-24 Kraft Foods Global Brands Llc Method for processing whole muscle meat
CN103829272B (zh) * 2014-03-21 2016-03-30 黑龙江八一农垦大学 一种半干发酵牛肉火腿的制备方法
DE102018112348A1 (de) * 2018-05-23 2019-11-28 DIL Deutsches Institut für Lebensmitteltechnik e.V. Lebensmittel mit geschmacksaktiver Substanz aus Rohstoffen tierischen Ursprungs oder aus Auszügen derselben
AU2019424568B2 (en) * 2019-01-24 2022-11-17 Nordischer Maschinenbau Rud. Baader Gmbh + Co. Kg Method and apparatus for increasing the proportion of meat used in fish, poultry or other meat products
US12004540B2 (en) * 2020-01-29 2024-06-11 Texas Tech University System Chip product

Family Cites Families (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1129868A (en) * 1912-02-26 1915-03-02 Adea A Hoy Meat product and process for producing the same.
GB804296A (en) * 1955-11-14 1958-11-12 Alfred William Brickman Production of fermented meat products, such as sausage
US2907661A (en) * 1955-11-14 1959-10-06 A W Brickman Production of fermented sausage
JPS4834228B1 (es) * 1970-12-26 1973-10-19
SE7414633L (sv) * 1974-11-21 1976-05-24 Sven Erik Lindgren Sett vid kylhantering av ravaror av animalt ursprung
FR2394250A1 (fr) * 1977-04-27 1979-01-12 Dreano Claude Procede de saumurage de viandes et moyens pour le mettre en oeuvre
US4304868A (en) * 1977-09-06 1981-12-08 Microlife Technics, Inc. Process for the treatment of meat with compositions including Micrococcus varians and a lactic acid producing bacteria
US4539210A (en) * 1978-08-07 1985-09-03 Peter M. O'Connell Process for making a structured meat product
US4362750A (en) * 1979-10-25 1982-12-07 Stauffer Chemical Company Production of fermented type sausage
ATE6826T1 (de) * 1979-10-25 1984-04-15 Stauffer Chemical Company Wurst fermentierter art und ihre herstellung.
US4254151A (en) * 1980-01-07 1981-03-03 Townsend Engineering Company Method for injecting fluids into meat products
US4402987A (en) * 1981-09-09 1983-09-06 Campbell Soup Company Nutritionally enriched and stabilized meat products and method of producing such products
AT379295B (de) * 1982-07-16 1985-12-10 Hoffmann Louis Adolph Verfahren zur herstellung eines fleischproduktes
US4579740A (en) * 1983-07-11 1986-04-01 Microlife Technics, Inc. Fermentation method using a selected lactobacillus
DE3500914A1 (de) * 1985-01-12 1986-07-17 Karl Müller & Co, 7000 Stuttgart Verfahren zum herstellen von fleisch- und wurstwaren
US4728518A (en) * 1986-06-23 1988-03-01 Microlife Technics, Inc. Method for developing a red color in cured meat
US4847097A (en) * 1987-05-15 1989-07-11 Microlife Technics, Inc. Method for rapidly developing a red color in meat using streptococcus lactis subspecies diacetylactis
DE3739989C1 (de) * 1987-11-25 1989-02-02 Karl Mueller U Co Kg Zur Stabilisierung von Fleischwaren geeignete Mikroorganismen
US4960599A (en) 1989-09-20 1990-10-02 Cozzini, Inc. Cold particle suspension and injection process for meat
US5015487A (en) * 1990-04-23 1991-05-14 Haarmann & Reimer Corp. Use of lanthionines for control of post-processing contamination in processed meat
US5374433A (en) * 1991-11-20 1994-12-20 Monfort, Inc. Method for preserving food products
EP0770336B1 (en) * 1995-10-24 1997-07-23 Societe Des Produits Nestle S.A. Meat incorporation

Also Published As

Publication number Publication date
GR3024546T3 (en) 1997-12-31
EP0770336B1 (en) 1997-07-23
EP0770336A1 (en) 1997-05-02
DE69500469T2 (de) 1997-12-04
DK0770336T3 (da) 1997-10-27
DE69500469D1 (de) 1997-08-28
AU7033896A (en) 1997-05-01
AU718685B2 (en) 2000-04-20
CA2188683A1 (en) 1997-04-25
US5827550A (en) 1998-10-27
CA2188683C (en) 2006-06-20
ATE155653T1 (de) 1997-08-15

Similar Documents

Publication Publication Date Title
ES2106618T3 (es) Incorporacion de carne.
DE69942414D1 (de) Prozess zur herstellung mehrschichtiger lebensmittelbehälter
EP1380207A4 (en) METHOD FOR PRESERVING MAMMAL ORGANS
DE59810581D1 (de) Verfahren zur Herstellung feinstrukturierter medizintechnischer Implantate
DE69614559D1 (de) Systeme und verfahren zur herstellung dekorativ geformte behälter
PT1077072E (pt) Processo in vitro para produzir uma protese homologa de valvula cardiaca ou uma protese homologa de vaso sanguineo
DE69635405D1 (de) Prozess zur herstellung bestimmter aza-zyklohexapeptide
ES2060310T3 (es) Utilizacion de la n-miristoil-(s)-fenilalanina para la obtencion de medicamentos destinados al tratamiento de enfermedades que hacen intervenir la miristoilacion.
DE19781711T1 (de) Vorrichtung zur Herstellung hexagonalen Wassers
DE69417115D1 (de) Verfahren zur Herstellung chirurgischen Nahtmaterials
DE69431414D1 (de) Bakterienträger, der insbesondere geeignet ist zur Abwasservorbehandlung
ATE221026T1 (de) Gaskarburierungsverfahren zur herstellung von reinem wc-pulver
ES2145479T3 (es) Procedimiento mejorado de obtencion de lovastatina, compactina o pravastatina.
BR9608215A (pt) Processo para a preservação a longo tempo de carne e o processo de carne da mesma
GC0000220A (en) System for the cooling of process and drinking water
ITBZ940023A0 (it) Procedimento per la produzione di carne affettata,stagionata,cruda.
AUPP729998A0 (en) Cryopreservation of porcine embryos and methods for producing piglets involving the same
ITTO930114A0 (it) Impianto e procedimento per la depurazione biologica di acque refle.
ES2143717T3 (es) Proceso para incorporar salami.
AU2002354372A1 (en) Installation for the treatment of products in bulb or tuber form
DE59901529D1 (de) Vorrichtung zur Herstellung von kohlesäurehaltigem Wasser
BR0015335A (pt) Substratos de policarbonato
DE69619718D1 (de) Verfahren zur Herstellung polyalkylierter Xanthenderivate
KR970044783U (ko) 냉장고의 실내 조명등
AU6743700A (en) Method for desalination of salted water

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 770336

Country of ref document: ES