ES8304408A1 - Procedure for preparing a carnic food (Machine-translation by Google Translate, not legally binding) - Google Patents

Procedure for preparing a carnic food (Machine-translation by Google Translate, not legally binding)

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Publication number
ES8304408A1
ES8304408A1 ES496140A ES496140A ES8304408A1 ES 8304408 A1 ES8304408 A1 ES 8304408A1 ES 496140 A ES496140 A ES 496140A ES 496140 A ES496140 A ES 496140A ES 8304408 A1 ES8304408 A1 ES 8304408A1
Authority
ES
Spain
Prior art keywords
machine
translation
procedure
legally binding
google translate
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
Application number
ES496140A
Other languages
Spanish (es)
Other versions
ES496140A0 (en
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.)
COMERCIAL ALIMENTARIA INTERNAC
Original Assignee
COMERCIAL ALIMENTARIA INTERNAC
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 COMERCIAL ALIMENTARIA INTERNAC filed Critical COMERCIAL ALIMENTARIA INTERNAC
Priority to ES496140A priority Critical patent/ES496140A0/en
Publication of ES8304408A1 publication Critical patent/ES8304408A1/en
Publication of ES496140A0 publication Critical patent/ES496140A0/en
Granted legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

Procedure of curing and conservation of pork hams. It is proceded to the frost of the fresh ham without breaking of the muscular aponeurosis and then to the addition of a mixture of salazon in minimum amount to achieve the curing; the machine packaging is followed and placed in the appropriate conforming container, which is stayed in a refrigeration chamber between 15 and 30 days until the salt mixture totally imports the piece. Finally the piece is placed in a chamber subjected to a temperature between 20 c and 40 c and with a relative humidity between 55% and 78% during a time included between 40 and 60 days. (Machine-translation by Google Translate, not legally binding)
ES496140A 1980-10-21 1980-10-21 PROCEDURE FOR PREPARING A MEAT FOOD Granted ES496140A0 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES496140A ES496140A0 (en) 1980-10-21 1980-10-21 PROCEDURE FOR PREPARING A MEAT FOOD

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES496140A ES496140A0 (en) 1980-10-21 1980-10-21 PROCEDURE FOR PREPARING A MEAT FOOD

Publications (2)

Publication Number Publication Date
ES8304408A1 true ES8304408A1 (en) 1983-03-01
ES496140A0 ES496140A0 (en) 1983-03-01

Family

ID=8481245

Family Applications (1)

Application Number Title Priority Date Filing Date
ES496140A Granted ES496140A0 (en) 1980-10-21 1980-10-21 PROCEDURE FOR PREPARING A MEAT FOOD

Country Status (1)

Country Link
ES (1) ES496140A0 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2127158A1 (en) * 1997-09-22 1999-04-01 Los Postigo De Cantimpalos Mae Process for manufacturing cured shoulder-blade centres
ES2168079A1 (en) * 2000-09-26 2002-05-16 Queremon Carlos Santana Salting process for hocks of ham involves peeling, deboning, removal of scapula bone, ulna, radius and humerus bone and salting process, covering hock with humidified natural cotton gauze and successive covering with salt
ES2168221A1 (en) * 2000-10-17 2002-06-01 Vila Jaime Fauchs Production of gammon of reduced bone content consists of preliminary bone extraction without separation of the leg, for curing and stuffing
IT202200000824A1 (en) * 2022-01-19 2023-07-19 Ve Ma C Soc A Responsabilita Limitata METHOD FOR THE PRODUCTION OF A SEASONED RAW HAM

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2719935B2 (en) * 2019-01-04 2020-03-24 Carpintero Enrique Nicolau Pork shoulder curing procedure and product thus obtained

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2127158A1 (en) * 1997-09-22 1999-04-01 Los Postigo De Cantimpalos Mae Process for manufacturing cured shoulder-blade centres
ES2168079A1 (en) * 2000-09-26 2002-05-16 Queremon Carlos Santana Salting process for hocks of ham involves peeling, deboning, removal of scapula bone, ulna, radius and humerus bone and salting process, covering hock with humidified natural cotton gauze and successive covering with salt
ES2168221A1 (en) * 2000-10-17 2002-06-01 Vila Jaime Fauchs Production of gammon of reduced bone content consists of preliminary bone extraction without separation of the leg, for curing and stuffing
IT202200000824A1 (en) * 2022-01-19 2023-07-19 Ve Ma C Soc A Responsabilita Limitata METHOD FOR THE PRODUCTION OF A SEASONED RAW HAM
EP4215058A1 (en) * 2022-01-19 2023-07-26 VE.MA.C. Societa' A Responsabilita' Limitata Method for producing a cured raw ham

Also Published As

Publication number Publication date
ES496140A0 (en) 1983-03-01

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Legal Events

Date Code Title Description
PC1A Transfer granted