FR2778316B3 - Procede pour la maturation de viandes de charcuterie de type jambons - Google Patents
Procede pour la maturation de viandes de charcuterie de type jambonsInfo
- Publication number
- FR2778316B3 FR2778316B3 FR9905870A FR9905870A FR2778316B3 FR 2778316 B3 FR2778316 B3 FR 2778316B3 FR 9905870 A FR9905870 A FR 9905870A FR 9905870 A FR9905870 A FR 9905870A FR 2778316 B3 FR2778316 B3 FR 2778316B3
- Authority
- FR
- France
- Prior art keywords
- charcutery
- maturing
- ham
- meat
- type
- 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
Links
- 235000013372 meat Nutrition 0.000 title 1
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
- A23B4/14—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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITBZ980029 | 1998-05-11 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2778316A1 FR2778316A1 (fr) | 1999-11-12 |
| FR2778316B3 true FR2778316B3 (fr) | 2000-07-28 |
Family
ID=11346857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9905870A Expired - Fee Related FR2778316B3 (fr) | 1998-05-11 | 1999-05-07 | Procede pour la maturation de viandes de charcuterie de type jambons |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2778316B3 (fr) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT516483A1 (de) * | 2014-10-03 | 2016-05-15 | Schwarzbergerhof Gmbh | Verfahren zum Reifen von Fleisch |
-
1999
- 1999-05-07 FR FR9905870A patent/FR2778316B3/fr not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| FR2778316A1 (fr) | 1999-11-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| FR2723835B1 (fr) | Procede pour creer des affichages de mode m anatomique | |
| HUP0102843A3 (en) | Method for producing isoxazoline-3-yl-acyl benzene | |
| DE59906061D1 (de) | Vorrichtung zum Herstellen von Würsten | |
| DE69505796D1 (de) | Verfahren zur fleischentfettung | |
| ID24852A (id) | Metode untuk pembuatan pseudo-boehmite | |
| GB9929868D0 (en) | Apparatus and methods for cutting cheese | |
| EP1123005A4 (fr) | Procede de fabrication continue de saucisses | |
| DE69616360T2 (de) | Verfahren zur kontinuierlichen Milchansäuerung | |
| DE69938126D1 (de) | Stranggussverfahren | |
| ZA972480B (en) | Continuous strip casting apparatus for twin-drum-type casting machine and method for continuous casting. | |
| GB9828642D0 (en) | Process slaughtering fish | |
| GB2334471B (en) | Strip casting apparatus | |
| ID22259A (id) | Metoda untuk membuat lampu fluoresen | |
| FR2726972B3 (fr) | Procede pour traiter des carcasses de volailles | |
| BR9610774A (pt) | Método para fabricação torta de queijo | |
| FR2778316B3 (fr) | Procede pour la maturation de viandes de charcuterie de type jambons | |
| AU3025699A (en) | An apparatus for removing fish bones | |
| HUP0102237A3 (en) | Method for preparing 2-nitro-5-(phenylthio)-anilines | |
| FR2780028B3 (fr) | Procede pour conditionner des tranches de jambon | |
| SG63524A1 (en) | Method for making acyl substituted resorcinols | |
| HUP0102296A3 (en) | Method for chlorinating ketones | |
| DK1073340T3 (da) | Fremgangsmåde til fremstilling af söd friskost | |
| FR2785216B1 (fr) | Trancheuse de viande | |
| FR2780137B1 (fr) | Torche et procede pour son obtention | |
| GB2309854B (en) | Method for signalling |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |