FR2700924B1 - Procede de fabrication de jambon cuit sans sel. - Google Patents

Procede de fabrication de jambon cuit sans sel.

Info

Publication number
FR2700924B1
FR2700924B1 FR9401162A FR9401162A FR2700924B1 FR 2700924 B1 FR2700924 B1 FR 2700924B1 FR 9401162 A FR9401162 A FR 9401162A FR 9401162 A FR9401162 A FR 9401162A FR 2700924 B1 FR2700924 B1 FR 2700924B1
Authority
FR
France
Prior art keywords
salt
manufacture
free baked
baked ham
ham
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 - Fee Related
Application number
FR9401162A
Other languages
English (en)
Other versions
FR2700924A1 (fr
Inventor
Boatella I Riera Dr Josep
Rafecas I Martinez D Magdalena
Codony I Salcedo Dr Rafael
Minguell I Juncosa D Genaro
Cases I Sellart D Josep
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.)
Gemi Aliment SA
Original Assignee
Gemi Aliment SA
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 Gemi Aliment SA filed Critical Gemi Aliment SA
Publication of FR2700924A1 publication Critical patent/FR2700924A1/fr
Application granted granted Critical
Publication of FR2700924B1 publication Critical patent/FR2700924B1/fr
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
    • 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
    • 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
    • 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

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fish Paste Products (AREA)
FR9401162A 1993-02-03 1994-02-02 Procede de fabrication de jambon cuit sans sel. Expired - Fee Related FR2700924B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES09300194A ES2055664B1 (es) 1993-02-03 1993-02-03 Procedimiento de fabricacion de jamon cocido sin sal.

Publications (2)

Publication Number Publication Date
FR2700924A1 FR2700924A1 (fr) 1994-08-05
FR2700924B1 true FR2700924B1 (fr) 1995-07-28

Family

ID=8280655

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9401162A Expired - Fee Related FR2700924B1 (fr) 1993-02-03 1994-02-02 Procede de fabrication de jambon cuit sans sel.

Country Status (4)

Country Link
US (1) US5534279A (fr)
DE (1) DE4403378A1 (fr)
ES (1) ES2055664B1 (fr)
FR (1) FR2700924B1 (fr)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2340373A (en) * 1998-06-08 2000-02-23 Unigate Plc Meat products and their preparation
ES2193844B1 (es) * 2001-07-11 2005-03-01 Luis Berzosa Lara Procedimiento para cocinar cordero y/o ternasco.
US20030118704A1 (en) * 2001-12-11 2003-06-26 Purac Biochem B.V. Process for preserving food products
ES2184654B1 (es) * 2002-10-08 2004-04-01 Asociacion De Productores De Cecina De Chivo De Vegacervera Procedimiento para la elaboracion de cecina de chivo de vegacervera.
ES2315143B1 (es) * 2006-12-01 2010-02-10 Elpozo Alimentacion S.A. Producto alimenticio carnico cocido con bajo contenido en grasa saturaa y procedimiento de obtencion.
US20090098254A1 (en) * 2007-10-12 2009-04-16 Robert Ty Baublits Methods And Compositions For Improving Sensory And Shelf Life Characteristics Of Raw Meat Products
US9629374B2 (en) 2008-11-07 2017-04-25 Kraft Foods Group Brands Llc Home-style meat product and method of producing same
US9848631B2 (en) * 2008-11-07 2017-12-26 Kraft Foods Group Brands Llc Home-style meat product and method of producing same
JP5769041B2 (ja) * 2010-03-29 2015-08-26 長崎県 塩干品の製造方法
EP2656740A1 (fr) * 2012-04-26 2013-10-30 Nederlandse Organisatie voor toegepast -natuurwetenschappelijk onderzoek TNO Produit dérivé de muscle animal avec faible teneur en sodium
RU2694958C1 (ru) * 2018-11-13 2019-07-18 федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" (КемГУ) Способ получения бессолевых полукопченых колбасок из мяса птицы

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2629311A (en) * 1949-06-28 1953-02-24 Robert C Graves Apparatus for preserving meat
US2596067A (en) * 1950-12-05 1952-05-06 Swift & Co Preparing cooked cured meats
US2910369A (en) * 1959-04-21 1959-10-27 Klein Samuel Sodium free meat curing
US3006767A (en) * 1960-06-09 1961-10-31 Thad T Huckabee Method for treating meat
US3347679A (en) * 1964-07-21 1967-10-17 Canada Packers Ltd Meat treating method and apparatus
NL6809250A (fr) * 1968-06-28 1969-07-25
US3679434A (en) * 1970-07-13 1972-07-25 Mayer & Co Inc O Method of preparing fresh uncured meat products
US3782975A (en) * 1971-10-01 1974-01-01 Milo Don Appleman Method of producing cured low sodium meat products
CA1010291A (en) * 1973-06-18 1977-05-17 Knud Jespersen Meat pickling method and apparatus
US4224349A (en) * 1978-11-17 1980-09-23 Gooch Robert C Meat tenderizing method
US4342789A (en) * 1979-09-07 1982-08-03 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat
US4313963A (en) * 1980-08-19 1982-02-02 Beatrice Foods Co. Method for tenderizing cut meat portions
US4547379A (en) * 1982-09-30 1985-10-15 Siddik Iyimen Method for corning meat
SU1253567A1 (ru) * 1983-12-26 1986-08-30 Украинский Научно-Исследовательский Институт Мясомолочной Промышленности Состав дл посола м са
CA1300966C (fr) * 1985-12-12 1992-05-19 Robert James Anders Produit alimentaire contenant un lactate
EP0289652B1 (fr) * 1987-04-18 1992-03-04 Ludwig Scheid GmbH Zusatzstoffe und Gewürze für die Fleischverarbeitung Procédé de fabrication de jambon cuit, en particulier de jambon sous film
US4894249A (en) * 1989-03-13 1990-01-16 Liberty Provisions, Inc. Curing process for meats
US5164213A (en) * 1991-01-18 1992-11-17 Archer Daniels Midland Corporation Process for making low calorie and low cholesterol muscle meat
US5262188A (en) * 1991-04-11 1993-11-16 Nestec S.A. Free water removal from meat

Also Published As

Publication number Publication date
ES2055664A1 (es) 1994-08-16
FR2700924A1 (fr) 1994-08-05
ES2055664B1 (es) 1995-03-01
US5534279A (en) 1996-07-09
DE4403378A1 (de) 1994-09-08

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Legal Events

Date Code Title Description
ST Notification of lapse