FR2157257A5 - Pork products prepn - starting from lean cuts of pork - Google Patents

Pork products prepn - starting from lean cuts of pork

Info

Publication number
FR2157257A5
FR2157257A5 FR7138337A FR7138337A FR2157257A5 FR 2157257 A5 FR2157257 A5 FR 2157257A5 FR 7138337 A FR7138337 A FR 7138337A FR 7138337 A FR7138337 A FR 7138337A FR 2157257 A5 FR2157257 A5 FR 2157257A5
Authority
FR
France
Prior art keywords
pork
meat
prepn
starting
kirsch
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
FR7138337A
Other languages
French (fr)
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.)
VILAIN MARCEL
Original Assignee
VILAIN MARCEL
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 VILAIN MARCEL filed Critical VILAIN MARCEL
Priority to FR7138337A priority Critical patent/FR2157257A5/en
Application granted granted Critical
Publication of FR2157257A5 publication Critical patent/FR2157257A5/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • 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
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A pork product is made by (a) cutting strips of lean pork chosen from the lower parts, (b) salting for 24 hrs in a brine contg. 20 g of common salt/l and 2g of salt-petre per kg of meat, (c) macerating for 2 days in a brine composed of 5cl of kirsch per kg of meat, and thyme, shallots, garlic, chopped tarragon in equal proportion and at a total of 10g/kg of meat, (d) draining and recovering the sauce to put into the finely chopped meat, (c) putting the pieces through hot lard to redden them, and flaming the kirsch. Used in making pate sausages, sandwich spreads.
FR7138337A 1971-10-19 1971-10-19 Pork products prepn - starting from lean cuts of pork Expired FR2157257A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7138337A FR2157257A5 (en) 1971-10-19 1971-10-19 Pork products prepn - starting from lean cuts of pork

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7138337A FR2157257A5 (en) 1971-10-19 1971-10-19 Pork products prepn - starting from lean cuts of pork

Publications (1)

Publication Number Publication Date
FR2157257A5 true FR2157257A5 (en) 1973-06-01

Family

ID=9084874

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7138337A Expired FR2157257A5 (en) 1971-10-19 1971-10-19 Pork products prepn - starting from lean cuts of pork

Country Status (1)

Country Link
FR (1) FR2157257A5 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2530423A1 (en) * 1982-07-20 1984-01-27 Salaisons Iles Sausage and its manufacturing method.
FR2597726A1 (en) * 1986-04-25 1987-10-30 Lequette Louis FOOD COMPOSITION BASED ON SHEEP MEAT.
FR2674104A1 (en) * 1991-03-22 1992-09-25 Bourdin Jean Paul PROCESS FOR TREATING MEAT PARTS AND THE MEAT PRODUCT THEREFROM.

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2530423A1 (en) * 1982-07-20 1984-01-27 Salaisons Iles Sausage and its manufacturing method.
FR2597726A1 (en) * 1986-04-25 1987-10-30 Lequette Louis FOOD COMPOSITION BASED ON SHEEP MEAT.
EP0245185A1 (en) * 1986-04-25 1987-11-11 Louis Lequette Foodstuff based on mutton
FR2674104A1 (en) * 1991-03-22 1992-09-25 Bourdin Jean Paul PROCESS FOR TREATING MEAT PARTS AND THE MEAT PRODUCT THEREFROM.
WO1992016110A1 (en) * 1991-03-22 1992-10-01 Bourdin Jean Paul Method for processing pieces of meat and meat products thereby obtained

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Legal Events

Date Code Title Description
ST Notification of lapse