ES2651130A1 - Procedure for elaboration of a meat product and product as well\robtained (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Process for making a meat product and product thus obtained comprising: - a first step (1) of deboning a piece of ham (10) fresh, - a second step (2) of cutting the piece (10); - a third stage (3), of fat removal of the pieces obtained; - a fourth stage (4) in which the meat used is marinated and salted for twelve minutes with: 0.022 kg of sea salt, 0.003 kg of nitrifying salt, 0.006 kg of sweet paprika, 0.005 kg of sherry and 0.001 kg of garlic; and left to marinate for twelve minutes; - a fifth stage (5) of maceration for seven days at a temperature of 3º c; - a sixth step (6) of introducing the product into a food-use network, and then drying for forty days; - a seventh stage of packaging the product in various formats. (Machine-translation by Google Translate, not legally binding)

Description

PROCEDURE OF PREPARATION OF A MEAT PRODUCT AND PRODUCT SO

OBTAINED Object of the invention

The object of the present report is a procedure for the elaboration of a meat product and the product thus obtained, whose main characteristic lies in the fact that it is made from ham with a seasoning based on salt, smoked sweet paprika, garlic and sherry .

Background of the invention

At present, it can be defined that the main parts of a ham are: the “mace”, the “countermace”, the “babilla”, the “tip”, the “jarrete” and the “cane”.

The "mace" is the part of the Iberian ham leg that has greater amounts of meat, it is also considered the richest part, since from there the most tasty, tender and juicy meat is extracted. It normally offers a higher degree of fat infiltration. It is an area very sensory and that offers a lot of performance.

The "counterweed" is the area of the piece opposite the "mace". It is narrower and usually more cured, with greater consistency. Both superficially and internally it offers little fat content. It does not have great performance.

The "babilla" on the other hand, contains less ham than the "mace" this is due to being delimited by the femur and coxal bones. This part is less juicy than the "mace", so it is recommended to start with the ham when its consumption will be prolonged over time, so as to preserve it better and take advantage of the piece as well as possible.

The "tip" is the distal part of the ham totally opposite the hoof. It is very tasty and has a good level of fat content. However, if it is not sufficiently protected from fat, it can sometimes be somewhat salty.

The part of the “jarrete” and the “cane” is usually used to extract ham taquitos, the

Meat texture is harder and more fibrous and presents different flavors.

On the other hand, since the 19th century a specialty called "ham nut or jambon noix" has been developed in France, named for the main raw material with which this product is made. The French called the "noix de jambon" to the internal part of the ham, specifically to the part of the hip or "countermace". The choice of this part of the ham for the realization of said product, is due to the fact that it is an area characterized by having short fibers and a low fat content (compared to the rest of the parts of the ham).

Once the “ham nut” was extracted, it was salted and spiced by hand, for a couple of days keeping at low temperatures and subsequently, it was introduced into a natural gut to finally begin with drying.

Description of the invention

The technical problem solved by the present invention is to obtain a food product from the use of ham with a salt-based flavoring, smoked sweet paprika, garlic and sherry. To this end, the process for preparing a meat product and the product thus obtained, object of the present report which comprises i) a first stage of bone boning of the fresh ham piece; ii) a second exploded stage of the piece; iii) a third stage of cleaning the bacon of the pieces obtained in the previous stage; iv) a fourth stage in which the meat used is marinated and salted for twelve minutes with: 0.022 kg of sea salt, 0.003 kg of nitrifying salt, 0.006 kg of sweet pepper, 0.005 kg of sherry and 0.001 kg of garlic; v) a fifth stage of maceration for seven days at a temperature of 3 ° C; a sixth stage of introduction of the product into a food use network, and subsequent drying for forty days; and finally, a seventh stage of product packaging in various formats.

Thanks to this method it is possible to prepare a new food product with a touch of flavoring characteristic of Spanish cuisine, to a product whose conceptual idea is based on the French product known as “noix de jambon” (ham nut).

Throughout the description and the claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and features of the invention will be derived partly from the description and partly from the practice of the invention. The following examples and drawings are provided by way of illustration, and are not intended to restrict the present invention. In addition, the present invention covers all possible combinations of particular and preferred embodiments indicated herein.

Brief description of the figures

A series of drawings that help to better understand the invention and that expressly relate to an embodiment of said invention which is presented as a non-limiting example thereof is described very briefly below.

FIG 1. Shows a schematic view of the steps used in the process of

elaboration of a meat product, object of the present invention. FIG 2. Shows a schematic view of the parts that make up the ham piece.

Preferred Embodiment of the Invention

A preferred embodiment of the invention is shown in the attached figures. More specifically, the process for preparing a meat product, object of the present specification, is characterized in that it comprises a first stage (1) of boning of the fresh piece of ham (10).

A second stage (2), exploded of the piece (10), extracting the parts corresponding to the "mace" (10a), "countermace" (10b), "babilla" (10c) and the "tip" (10d) of ham (10); and extracting all the external fat they possess.

As can be deduced in accordance with Figure 2, neither the "jarrete" zone (10e) nor the "cane" zone (10f) will be used to obtain the meat product recommended here.

A third stage (3) of bacon cleaning of the parts obtained in the second stage, leaving only a thin layer of grease in said pieces.

A fourth stage (4) in which the meat used is salted and marinated in a nitrification drum for approximately twelve minutes, and where in said drum they are added for each kilogram of meat: 0.022 kg of sea salt, 0.003 kg of nitrifying salt , 0.006 kg of sweet paprika, 0.005 kg of sherry and 0.001 kg of garlic.

5

Next, a fifth stage (5) of maceration is carried out for seven days at a temperature of 3 ° C.

Subsequently, a sixth stage (6) of introducing the product macerated into a food use network is carried out, to then be hung to begin its drying process with an estimated time of forty days.

Finally, a seventh stage of product packaging is carried out in various formats.

15 The meat product obtained will be the one derived from the use of the procedure described above.

Claims (1)

1.-Procedure for the elaboration of a meat product comprising: -a first stage (1) of introducing the boneless piece of ham (10) into 5 fresh;

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a second stage (2), exploded view of the pressed part (10), removing the parts corresponding to the "mace" (10a), "countermace" (10b), "babilla" (10c) and the "tip" (10d ) of ham (10); and characterized in that it comprises a third stage (3) of bacon cleaning of all the parts obtained in the

10 second stage, leaving a thin layer of fat in each of them; -a fourth stage (4) in which the meat used is salted and marinated in a nitrification drum to which are added for each kilogram of meat: 0.022 Kg of sea salt, 0.003 Kg of nitrifying salt, 0.006 Kg of sweet paprika, 0.005 kg of sherry and 0.001 kg of garlic; and let it marinate for twelve minutes; 15 -a fifth stage (5) of maceration for seven days at a temperature of 3 ° C; -a sixth stage (6) of introducing the product macerated in a food use network, and subsequently being hung to begin its drying process with an estimated time of forty days; -a seventh stage of product packaging in various formats. 2. Meat product obtained according to the method of claim 1 comprising a marinated ham meat introduced into a food use network.