ES2153934T3 - Incorporacion de grasa. - Google Patents
Incorporacion de grasa.Info
- Publication number
- ES2153934T3 ES2153934T3 ES96203097T ES96203097T ES2153934T3 ES 2153934 T3 ES2153934 T3 ES 2153934T3 ES 96203097 T ES96203097 T ES 96203097T ES 96203097 T ES96203097 T ES 96203097T ES 2153934 T3 ES2153934 T3 ES 2153934T3
- Authority
- ES
- Spain
- Prior art keywords
- meat
- fragments
- fat
- incorporation
- fermented
- 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
Links
- 238000010348 incorporation Methods 0.000 title 1
- 235000013372 meat Nutrition 0.000 abstract 5
- 239000012634 fragment Substances 0.000 abstract 4
- 230000003213 activating effect Effects 0.000 abstract 1
- 238000012656 cationic ring opening polymerization Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000725 suspension Substances 0.000 abstract 1
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
- A23B4/12—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
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
-
- 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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Transition And Organic Metals Composition Catalysts For Addition Polymerization (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
SE DESCRIBE UN PROCEDIMIENTO PARA PREPARAR CARNE QUE CONTIENE FRAGMENTOS DE CARNE, QUE INCLUYE HACER FERMENTAR LOS FRAGMENTOS DE CARNE CON UN CULTIVO ACTIVADOR, CONGELAR LOS FRAGMENTOS DE CARNE FERMENTADOS E INCORPORAR UNA SUSPENSION CONGELADA DE LOS FRAGMENTOS DE CARNE EN SALMUERA, ESCABECHE O ADOBO A UNA CARNE ENFRIADA, QUE SE CARACTERIZA PORQUE SE AÑADE GRASA A LOS FRAGMENTOS DE CARNE.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP96203097A EP0842612B1 (en) | 1996-11-06 | 1996-11-06 | Fat incorporation |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2153934T3 true ES2153934T3 (es) | 2001-03-16 |
Family
ID=8224556
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES96203097T Expired - Lifetime ES2153934T3 (es) | 1996-11-06 | 1996-11-06 | Incorporacion de grasa. |
Country Status (9)
Country | Link |
---|---|
US (1) | US5989601A (es) |
EP (1) | EP0842612B1 (es) |
AT (1) | ATE198693T1 (es) |
DE (1) | DE69611617T2 (es) |
DK (1) | DK0842612T3 (es) |
ES (1) | ES2153934T3 (es) |
GR (1) | GR3035661T3 (es) |
PL (1) | PL322982A1 (es) |
PT (1) | PT842612E (es) |
Families Citing this family (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB9805808D0 (en) * | 1998-03-18 | 1998-05-13 | Dalgety Plc | Process for producing meat products |
DE19935566A1 (de) * | 1999-07-30 | 2001-02-08 | Kraemer & Grebe Kg | Verfahren zur Herstellung einer Suspension enthaltend eine Salzlösung und Fleisch |
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 |
US7445805B2 (en) * | 2002-07-03 | 2008-11-04 | Winterlab Limited | Method of freezing meat in a marinade |
US7387890B2 (en) * | 2004-12-16 | 2008-06-17 | Chembio Diagnostic Systems, Inc. | Immunoassay devices and use thereof |
US20060141124A1 (en) * | 2004-12-29 | 2006-06-29 | Kraft Foods Holdings, Inc. | Addition of comminuted meat trimmings to meat muscles |
JP5864103B2 (ja) | 2007-11-29 | 2016-02-17 | モンサント テクノロジー エルエルシー | 増大したレベルの有益な脂肪酸を含む肉製品 |
AR070320A1 (es) * | 2008-01-29 | 2010-03-31 | Monsanto Technology Llc | Metodos para alimentar cerdos y productos que comprenden acidos grasos beneficos |
US20090252832A1 (en) * | 2008-04-04 | 2009-10-08 | Patrick Cudahy, Inc. | Method and Apparatus for Producing Cooked Bacon Using Starter Cultures |
EP2163163A1 (en) * | 2008-09-05 | 2010-03-17 | " Creta Farm Anonimos Viomichaniki & Emporiki Etaireia" | Oil composition for the preparation of oil containing food products |
US20100316780A1 (en) * | 2009-06-12 | 2010-12-16 | Leon Corbin | Method and composition for food preservation |
GR1008345B (el) * | 2013-08-07 | 2014-11-03 | ΚΡΕΤΑ ΦΑΡΜ ΑΝΩΝΥΜΟΣ ΒΙΟΜΗΧΑΝΙΚΗ ΚΑΙ ΕΜΠΟΡΙΚΗ ΕΤΑΙΡΕΙΑ με δ.τ. "ΚΡΕΤΑ ΦΑΡΜ Α.Β.Ε.Ε.", | Μεθοδος παρασκευης προϊοντων με βαση τα ολοκληρα τεμαχια κρεατος και μορφοποιημενων προϊοντων, που περιεχουν ελαιο |
ES2466541B1 (es) * | 2014-01-30 | 2015-03-18 | Grupo Empresarial Palacios Alimentación, S.A. | Procedimiento de preparación y envasado de pollo asado para su distribución posterior |
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 |
WO2021033190A1 (en) | 2019-08-22 | 2021-02-25 | Ifat Hammer | Goods protection insert and uses thereof |
CA3241892A1 (en) * | 2021-12-13 | 2023-06-22 | Kemin Proteins, Llc | Brine without phosphates and either salt free or low salt |
CN114271446B (zh) * | 2021-12-21 | 2023-05-23 | 成都大学 | 一种发酵肉制品模型及其建立方法与应用 |
Family Cites Families (21)
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. |
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 |
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 |
DE3502063A1 (de) * | 1985-01-23 | 1986-07-24 | Karl Müller & Co, 7000 Stuttgart | Verfahren zum herstellen von rohgepoekeltem fleisch in stueckform |
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 |
ES2106618T3 (es) * | 1995-10-24 | 1997-11-01 | Nestle Sa | Incorporacion de carne. |
-
1996
- 1996-11-06 EP EP96203097A patent/EP0842612B1/en not_active Expired - Lifetime
- 1996-11-06 DE DE69611617T patent/DE69611617T2/de not_active Expired - Fee Related
- 1996-11-06 ES ES96203097T patent/ES2153934T3/es not_active Expired - Lifetime
- 1996-11-06 AT AT96203097T patent/ATE198693T1/de not_active IP Right Cessation
- 1996-11-06 PT PT96203097T patent/PT842612E/pt unknown
- 1996-11-06 DK DK96203097T patent/DK0842612T3/da active
-
1997
- 1997-11-04 PL PL97322982A patent/PL322982A1/xx unknown
- 1997-11-05 US US08/964,965 patent/US5989601A/en not_active Expired - Fee Related
-
2001
- 2001-03-29 GR GR20010400511T patent/GR3035661T3/el not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
PT842612E (pt) | 2001-06-29 |
EP0842612B1 (en) | 2001-01-17 |
DE69611617D1 (de) | 2001-02-22 |
GR3035661T3 (en) | 2001-06-29 |
DE69611617T2 (de) | 2001-10-31 |
US5989601A (en) | 1999-11-23 |
EP0842612A1 (en) | 1998-05-20 |
MX9708454A (es) | 1998-08-30 |
ATE198693T1 (de) | 2001-02-15 |
DK0842612T3 (da) | 2001-06-18 |
PL322982A1 (en) | 1998-05-11 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
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