ES2161749T3 - Fabricacion de jamon cocido. - Google Patents

Fabricacion de jamon cocido.

Info

Publication number
ES2161749T3
ES2161749T3 ES94810310T ES94810310T ES2161749T3 ES 2161749 T3 ES2161749 T3 ES 2161749T3 ES 94810310 T ES94810310 T ES 94810310T ES 94810310 T ES94810310 T ES 94810310T ES 2161749 T3 ES2161749 T3 ES 2161749T3
Authority
ES
Spain
Prior art keywords
cooked ham
volleyballs
ham manufacturing
muscles
manufacturing
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
ES94810310T
Other languages
English (en)
Inventor
Griethuysen Evin Dilber-Van
Veronique Clement
Marcel-A Juillerat
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 ES2161749T3 publication Critical patent/ES2161749T3/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
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • A23B4/285—Apparatus for preserving using liquids ; Methods therefor by injection of liquids with inorganic salts
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Cereal-Derived Products (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

UN PROCESO PARA LA PRODUCCION DE JAMON COCIDO, QUE COMPRENDE EL CORTE Y ARREGLO DE LOS MUSCULOS DE CERDO EN PEDAZOS, TRATANDO CADA PIEZA CON UNA PRESION HIDROSTATICA ELEVADA E INYECTANDO BRINE EN LAS PIEZAS TRATADAS POR PRESION DE LOS MUSCULOS DE CERDO, VOLTEANDOLOS, RELLENANDOLOS, COCINANDOLOS Y ENFRIANDOLOS DESPUES.
ES94810310T 1994-05-27 1994-05-27 Fabricacion de jamon cocido. Expired - Lifetime ES2161749T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94810310A EP0683986B1 (en) 1994-05-27 1994-05-27 Cooked ham manufacture

Publications (1)

Publication Number Publication Date
ES2161749T3 true ES2161749T3 (es) 2001-12-16

Family

ID=8218260

Family Applications (1)

Application Number Title Priority Date Filing Date
ES94810310T Expired - Lifetime ES2161749T3 (es) 1994-05-27 1994-05-27 Fabricacion de jamon cocido.

Country Status (18)

Country Link
US (1) US5679391A (es)
EP (1) EP0683986B1 (es)
JP (1) JP3054339B2 (es)
AT (1) ATE204432T1 (es)
AU (1) AU698644B2 (es)
CA (1) CA2149945C (es)
CZ (1) CZ290497B6 (es)
DE (1) DE69428035T2 (es)
DK (1) DK0683986T3 (es)
ES (1) ES2161749T3 (es)
FI (1) FI952474A (es)
HU (1) HU218858B (es)
IL (1) IL113868A (es)
NO (1) NO313363B1 (es)
PL (1) PL177821B1 (es)
PT (1) PT683986E (es)
RU (1) RU2153268C2 (es)
YU (1) YU49013B (es)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6015580A (en) * 1996-07-11 2000-01-18 Mays; Ralph C. Method of tenderizing meat
DE19681761T1 (de) * 1996-07-29 1999-09-23 Osi Ind Inc Verfahren zur Herstellung von vollständig gekochtem Speck aus Schweinebäuchen
US5997925A (en) * 1997-07-22 1999-12-07 Swift-Eckrich, Inc. Continuous manufacturing process and apparatus for preparing pre-cooked bacon
US6045841A (en) * 1998-08-10 2000-04-04 Swift-Eckrich, Inc. Method of pre-cooking sliced bacon
GB9909039D0 (en) * 1999-04-20 1999-06-16 Matthews Bernard Plc A process for making a pre-cooked meat product
AR042326A1 (es) * 2003-12-05 2005-06-15 Inst Nac De Tecnologia Agropec Procedimiento para el acondicionamiento y conservacion de larga duracion sin cadena de frio, de productos carneos
EP1920660A3 (en) * 2006-11-07 2009-11-11 Azienda Agricola Scaglia di Paolo , Graziano e Mauro S.S. Process for working pieces of meat
US20090232959A1 (en) * 2008-03-13 2009-09-17 Cargill, Incorporated High pressure meat product processing
DE102009042094B4 (de) 2009-09-18 2012-05-31 Multivac Sepp Haggenmüller Gmbh & Co. Kg Transportbehälter
DE102009042088A1 (de) 2009-09-18 2010-12-02 Multivac Sepp Haggenmüller Gmbh & Co. Kg Vorrichtung und Verfahren zur Hochdruckbehandlung von Produkten
DE102009042083B3 (de) 2009-09-18 2011-04-21 Multivac Sepp Haggenmüller Gmbh & Co. Kg Maschine und Verfahren zum Verpacken und Hochdruckbehandeln von Produkten
KR101248817B1 (ko) * 2010-03-02 2013-03-29 충남대학교산학협력단 초고압 기술을 이용한 고품질 비분쇄육제품 제조방법 및 이로 제조된 비분쇄육제품
DE102010010118A1 (de) * 2010-03-04 2011-09-08 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Steuerung der Produkteigenschaften bei der Herstellung von Lebensmitteln
US9055755B2 (en) 2011-08-09 2015-06-16 Multivac Sepp Haggenmueller Gmbh & Co. Kg Container for accommodating products during a high-pressure treatment
EP2556757B1 (de) 2011-08-09 2014-07-30 Multivac Sepp Haggenmüller GmbH & Co. KG Behälter zur Aufnahme von Produkten während einer Hochdruckbehandlung
ES2542579B1 (es) * 2014-02-06 2016-05-13 Pedro CARRÉ BASSAS Procedimiento de fabricación de un producto alimenticio de jamón cocido de cerdo con sabor a chorizo, y producto así obtenido
PT107743B (pt) * 2014-06-30 2018-04-13 Univ Aveiro Processo de tratamento de produtos cárneos
WO2017090064A1 (en) * 2015-11-26 2017-06-01 Ditta Fratelli Tosetto - Commercio E Lavorazione Carni S.A.S Di Tosetto Dante E C. Method of processing beef meat for obtaining cooked ham

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2532842A (en) * 1949-07-29 1950-12-05 Figaro Company Inc Means for curing meat and to processes for producing the curing means
US2596067A (en) * 1950-12-05 1952-05-06 Swift & Co Preparing cooked cured meats
NL6809250A (es) * 1968-06-28 1969-07-25
US3663233A (en) * 1970-09-28 1972-05-16 Julius L Keszler Method of tenderizing, curing and cooking a meat product
JPS5124586B2 (es) * 1972-11-07 1976-07-24
NL174616C (nl) * 1974-04-26 1984-07-16 Langen & Zonen Bv Werkwijze voor het behandelen van vlees, meer in het bijzonder hamvlees, en inrichting voor toepassing bij een dergelijke werkwijze voor het behandelen van vlees.
FR2607363B1 (fr) * 1986-12-02 1989-02-17 Dreano Claude Procede de traitement de la viande
DK62691A (da) * 1991-04-09 1992-12-10 Tulip Int As Fremgangsmaade ved saltning af koed samt anlaeg til brug ved udoevelse af fremgangsmaaden
JPH04335873A (ja) * 1991-05-02 1992-11-24 Atsushi Suzuki 食肉の軟化、熟成方法
JPH0549391A (ja) * 1991-08-21 1993-03-02 Nippon Ham Kk 寄生虫の死滅処理方法
JPH05176673A (ja) * 1991-12-27 1993-07-20 Aron World:Kk 不凍性畜肉食品または魚介類食品の製造法

Also Published As

Publication number Publication date
NO951888D0 (no) 1995-05-12
CZ118195A3 (en) 1995-12-13
JP3054339B2 (ja) 2000-06-19
ATE204432T1 (de) 2001-09-15
IL113868A (en) 1998-12-06
JPH07322854A (ja) 1995-12-12
HU9501409D0 (en) 1995-06-28
CA2149945A1 (en) 1995-11-28
AU698644B2 (en) 1998-11-05
DE69428035D1 (de) 2001-09-27
IL113868A0 (en) 1995-08-31
NO951888L (no) 1995-11-28
FI952474A0 (fi) 1995-05-22
EP0683986B1 (en) 2001-08-22
RU2153268C2 (ru) 2000-07-27
HUT71936A (en) 1996-02-28
DK0683986T3 (da) 2001-12-10
YU32695A (sh) 1997-09-30
PL177821B1 (pl) 2000-01-31
RU95108315A (ru) 1997-03-20
EP0683986A1 (en) 1995-11-29
NO313363B1 (no) 2002-09-23
US5679391A (en) 1997-10-21
AU1798295A (en) 1995-12-07
CA2149945C (en) 2002-04-02
HU218858B (hu) 2000-12-28
PT683986E (pt) 2001-11-30
PL308789A1 (en) 1995-12-11
YU49013B (sh) 2003-07-07
FI952474A (fi) 1995-11-28
DE69428035T2 (de) 2002-01-03
CZ290497B6 (cs) 2002-08-14

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