ES2176929T3 - Procedimiento de preparacion de productos carnicos cocidos, y productos carnicos cocidos de esta forma obtenidos. - Google Patents

Procedimiento de preparacion de productos carnicos cocidos, y productos carnicos cocidos de esta forma obtenidos.

Info

Publication number
ES2176929T3
ES2176929T3 ES98401278T ES98401278T ES2176929T3 ES 2176929 T3 ES2176929 T3 ES 2176929T3 ES 98401278 T ES98401278 T ES 98401278T ES 98401278 T ES98401278 T ES 98401278T ES 2176929 T3 ES2176929 T3 ES 2176929T3
Authority
ES
Spain
Prior art keywords
meat products
cooked meat
procedure
preparation
form obtained
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
ES98401278T
Other languages
English (en)
Inventor
Claude Rollier
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 ES2176929T3 publication Critical patent/ES2176929T3/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
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

LA INVENCION SE REFIERE A UN PROCEDIMIENTO DE PREPARACION DE PRODUCTOS CARNICOS COCIDOS QUE UTILIZA UNA ETAPA EN SALMUERA, CARACTERIZADO PORQUE EL AGUA DE LA SALMUERA ES SUSTITUIDA POR ALCOHOL DE CALIDAD ALIMENTARIA, EN PROPORCIONES QUE VAN DE 10 A 100%, PREFERENTEMENTE ENTRE UN 40 Y UN 100% Y MAS PREFERENTEMENTE AUN ENTRE UN 75 Y UN 100%. LA INVENCION SE REFIERE A LA SOLUCION EN SALMUERA EMPLEADA EN ESTE PROCEDIMIENTO ASI COMO A PRODUCTOS CARNICOS COCIDOS QUE CONTIENEN ALCOHOL.
ES98401278T 1998-05-28 1998-05-28 Procedimiento de preparacion de productos carnicos cocidos, y productos carnicos cocidos de esta forma obtenidos. Expired - Lifetime ES2176929T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP98401278A EP0962149B1 (fr) 1998-05-28 1998-05-28 Procédé de préparation de produits carnés cuits et produits carnés cuits ainsi obtenus

Publications (1)

Publication Number Publication Date
ES2176929T3 true ES2176929T3 (es) 2002-12-01

Family

ID=8235384

Family Applications (1)

Application Number Title Priority Date Filing Date
ES98401278T Expired - Lifetime ES2176929T3 (es) 1998-05-28 1998-05-28 Procedimiento de preparacion de productos carnicos cocidos, y productos carnicos cocidos de esta forma obtenidos.

Country Status (7)

Country Link
EP (1) EP0962149B1 (es)
AT (1) ATE216562T1 (es)
AU (1) AU3935499A (es)
DE (1) DE69805059T2 (es)
DK (1) DK0962149T3 (es)
ES (1) ES2176929T3 (es)
WO (1) WO1999060864A1 (es)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2798562B1 (fr) * 1999-09-17 2003-11-14 Claude Rollier Produit cuit de porc ou de volaille libre d'agents conservateurs sous forme de nitrates/nitrites et procede pour sa preparation
FR2803487A1 (fr) * 2000-01-06 2001-07-13 Jean Jacques Teyssier Procede de preparation et de convervation d'un produit alimentaire carne, notamment un jambon, et le produit obtenu selon le procede
US7731998B2 (en) 2003-08-20 2010-06-08 Kraft Foods Global Brands Llc Method for reducing protein exudate on meat product
US7871655B2 (en) 2003-08-20 2011-01-18 Kraft Foods Global Brands Llc Method and apparatus for accelerating formation of functional meat mixtures
US7857500B2 (en) 2003-08-20 2010-12-28 Kraft Foods Global Brands Llc Apparatus for vacuum-less meat processing
US8172545B2 (en) 2003-08-20 2012-05-08 Kraft Foods Global Brands Llc Method for controlling ground meat flow rates
ES2326244B1 (es) * 2006-08-01 2010-07-26 Juan Carlos Sancho Arnaiz Chorizo al vino y procedimiento de obtencion del mismo.
US8187651B2 (en) 2008-11-24 2012-05-29 Kraft Foods Global Brands Llc Method and apparatus for continuous processing of whole muscle meat products
US8308342B2 (en) 2008-11-24 2012-11-13 Kraft Foods Global Brands Llc Processing elements for mixing meat products
US8641263B2 (en) 2008-11-24 2014-02-04 Kraft Foods Group Brands Llc Method and apparatus for continuous processing of whole muscle meat products
BE1021223B1 (nl) * 2014-02-04 2015-08-18 Immo Te Lande Werkwijze voor het bereiden van vlees met bier.

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1466690A (fr) * 1966-01-21 1967-01-20 Procédé de traitement du jambon dit jambon sel sec
FR2071310A5 (en) * 1969-12-22 1971-09-17 Baumann Sauerkrat -prepns contg meats esp salted pork - and sausages for increased shelf life
JPS61231941A (ja) * 1985-04-05 1986-10-16 Tomoya:Kk 帆立貝の塩辛風食品の製造方法
JPS61268156A (ja) * 1985-05-23 1986-11-27 Seiwa Kasei Kk 減塩魚卵塩蔵品の製造方法
FR2634976B1 (fr) * 1988-08-02 1991-11-08 Lamazere Roger Procede de preparation d'une viande crue prete a cuire apres conservation et viande crue ainsi obtenue
FR2664794B1 (fr) * 1990-07-20 1994-03-25 Pouillaude Pierre Procede de preparation et de conservation de chair d'animaux aquatiques de mer et d'eau douce, produits obtenus par ce procede, et application en l'etat de ces produits a la consommation.
FR2674104B1 (fr) * 1991-03-22 1993-07-23 Bourdin Jean Paul Procede de traitement de pieces de viandes et le produit carne en resultant.
JPH06181679A (ja) * 1992-10-02 1994-07-05 Kunihiro Okanoue イカ塩辛の製造方法。
CN1132029A (zh) * 1995-03-31 1996-10-02 上海市食品卫生监督检验所 醉制水产品加工工艺
JPH09103236A (ja) * 1995-08-04 1997-04-22 Suiken:Kk 減塩食品及びその製造方法

Also Published As

Publication number Publication date
EP0962149B1 (fr) 2002-04-24
DK0962149T3 (da) 2002-07-29
EP0962149A1 (fr) 1999-12-08
DE69805059T2 (de) 2002-11-21
ATE216562T1 (de) 2002-05-15
AU3935499A (en) 1999-12-13
DE69805059D1 (de) 2002-05-29
WO1999060864A1 (fr) 1999-12-02

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