FR2591860B3 - Procede de preparation d'un aliment carne, en particulier de jambons. - Google Patents

Procede de preparation d'un aliment carne, en particulier de jambons.

Info

Publication number
FR2591860B3
FR2591860B3 FR8518837A FR8518837A FR2591860B3 FR 2591860 B3 FR2591860 B3 FR 2591860B3 FR 8518837 A FR8518837 A FR 8518837A FR 8518837 A FR8518837 A FR 8518837A FR 2591860 B3 FR2591860 B3 FR 2591860B3
Authority
FR
France
Prior art keywords
preparation
meat food
hams
particularly hams
meat
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
FR8518837A
Other languages
English (en)
Other versions
FR2591860A1 (fr
Inventor
Antonio Dorta Labata
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 claimed from BE0/216037A external-priority patent/BE903893A/fr
Publication of FR2591860A1 publication Critical patent/FR2591860A1/fr
Application granted granted Critical
Publication of FR2591860B3 publication Critical patent/FR2591860B3/fr
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y402/00—Carbon-oxygen lyases (4.2)
    • C12Y402/01—Hydro-lyases (4.2.1)
    • C12Y402/0103—Glycerol dehydratase (4.2.1.30)
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
FR8518837A 1985-12-19 1985-12-19 Procede de preparation d'un aliment carne, en particulier de jambons. Expired FR2591860B3 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE0/216037A BE903893A (fr) 1985-12-19 1985-12-19 Procede de preparation d'un aliment carne.

Publications (2)

Publication Number Publication Date
FR2591860A1 FR2591860A1 (fr) 1987-06-26
FR2591860B3 true FR2591860B3 (fr) 1988-03-11

Family

ID=3843950

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8518837A Expired FR2591860B3 (fr) 1985-12-19 1985-12-19 Procede de preparation d'un aliment carne, en particulier de jambons.

Country Status (5)

Country Link
EP (1) EP0228486A1 (fr)
DE (1) DE3545247A1 (fr)
FR (1) FR2591860B3 (fr)
GB (1) GB2185378A (fr)
NL (1) NL8503511A (fr)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2127158B1 (es) * 1997-09-22 1999-12-01 Los Postigo De Cantimpalos Mae Procedimiento de fabricacion de centros de paleta curados.
ES2168079B1 (es) * 2000-09-26 2003-10-16 Queremon Carlos Santana Procedimiento de salado de paletas de jamon.
ES2168221B2 (es) * 2000-10-17 2003-04-01 Vila Jaime Fauchs Procedimiento de fabricacion de jamones o paletas semideshuesadas.
FR2819684B1 (fr) * 2001-01-24 2005-01-14 Luissier Sa Procede de transformation d'un jambon frais en vue de l'affiner puis de le secher
ITVR20120166A1 (it) * 2012-08-09 2014-02-10 Grandi Salumifici Italiani S P A Procedimento e apparecchiatura per la stagionatura di un prodotto alimentare, in particolare speck.
BR112018005377A2 (pt) * 2015-09-30 2018-10-16 Dow Global Technologies Llc método para preparar uma formulação estável
ES2719935B2 (es) * 2019-01-04 2020-03-24 Carpintero Enrique Nicolau Procedimiento de curación de paletas de cerdo y producto así obtenido
CN111296773A (zh) * 2020-04-14 2020-06-19 云南宣威火腿集团有限责任公司 一种模拟恒温腌制低盐火腿的方法
ES2872649A1 (es) * 2020-04-29 2021-11-02 Carpintero Enrique Nicolau Procedimiento de curación de jamón de cerdo y producto así obtenido

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2314301A (en) * 1941-02-24 1943-03-16 Ind Patents Corp Method of aging meat
GB1029543A (en) * 1963-02-19 1966-05-11 Thomas Marshall & Company Loxl Improvements in and relating to the casting of metal
BE786589A (fr) * 1971-07-22 1973-01-22 Unilever Nv
US3769037A (en) * 1971-08-18 1973-10-30 Pillsbury Co Method of foam injecting flavor or texture improving substances into meat
US3845227A (en) * 1972-10-03 1974-10-29 Us Army Method of producing corned beef
CA1136920A (fr) * 1979-12-14 1982-12-07 Masanobu Yamamoto Procede de conservation du poisson
US4419370A (en) * 1980-02-25 1983-12-06 B. C. Research Council Fish canning process
DE3114913A1 (de) * 1981-04-13 1982-10-28 Karl Müller & Co, 7000 Stuttgart Verfahren zum herstellen von rohpoekelware
FR2539004B1 (fr) * 1983-01-11 1987-11-13 Lepeltier Marie Francoise Procede de conservation de produits carnes et produits de traitement pour la mise en oeuvre de ce procede

Also Published As

Publication number Publication date
GB2185378A (en) 1987-07-22
DE3545247A1 (de) 1987-06-25
EP0228486A1 (fr) 1987-07-15
FR2591860A1 (fr) 1987-06-26
GB8531274D0 (en) 1986-01-29
NL8503511A (nl) 1987-07-16

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