FR2803487A1 - Preparing and preserving meat by salting, pickling and drying comprises using pickling brine containing red wine - Google Patents

Abstract

Method for preparing and preserving meat by salting, pickling and drying comprises using a pickling brine consisting of a saturated aqueous salt solution containing red wine, sugar and flavorings.

Description

The subject of the present invention is a process for preparing and preserving a raw meat food product, in particular a product and the product obtained according to the process.

It should be remembered that it is known to dry and / or salt chains such as pork or beef, or even fish; The dry mountain ham, the Parma ham, the dried beef, and so on are thus born. Generally, in the case where the pulpit is a meat, the preceeding drying of that mother's salting; salting can be done by plating, ie by bringing the meat into contact with the salt in grain (sodium chloride), that is to say in brine, that is to say by immersion and maceration of the pulpit in saturated aqueous solution of salt. It is also recalled that the culinary art is known in the so-called marinade technique, in which a pulpit is macerated in flavored wine before it is cooked.

It is with reference to the recollection of a family recipe where it was a question of the treatment of the ham with a wine that the present Applicant has conducted his inventive step by combining in a long experiment long experiment because durations of several months have constituted a essential process parameter, the techniques of marinating and that of brining.

The method of the invention, in the form of a recipe, was first developed for artisanal production, then in a second time extrapolated for industrial production.

An essential step in the process of the invention consists in placing the pulpit in contact with the brine for a period of 10 to 40 days at a temperature of between 3 ° and 5 ° C., said brine of wine being roughly the following composition for a kilogram of pulpit, - 1 liter of strong red wine in tannin and alcohol (12) (of the Corbières wine type), - 500 grams of coarse salt (fleur de sel), - 300 grams of sugar - 10 grams of pepper, 1 clove, bunch of thyme and salt (herbs), put the above preparation on low heat to melt the sugar, but do not bring to a boil, then allow to cool; the brine is ready to receive the raw pulpit.

The experimental verification of the correct procedure was carried out on whole hams and the following examples deal with this type of meat.

<U> EXAMPLE OF </ U> <BR> <U> ARTISANAL </ U> PROCESS OF THE </ U> METHOD, (1st <U> VARIANT) </ U> In this variant of implementation, known as artistic, illustrated by the diagram of fig.1, the method of the invention comprises the following successive stages -1 st step <B>: </ B> preparation of the ham before salting take a ham of pork fresh enough big (weighing more than 12 Kg and rub it with Cognac with a strong emphasis on the visible part of the muscle.

 2nd step: salting operation of raw ham: take the ham rubbed, pepper the apparent muscle and cover pepper visible bones; then rub the ham with salt (the salt flower is recommended and leave it covered with salt on a board ", turn it face-to-face every day, rubbing it with salt every time.

Duration of salting operation <B>: </ B> 14 days at room temperature. -3rd step: brining operation of the salted ham take the salted ham, brush it well by removing all the salt can adhere to the ham, and immerse it in the brine, called wine brine, as described above, the leave for days at the temperature of 3 to 5 C -4th step: drying operation of the cured ham take the ham out of the brine, dry it with linen, or equivalent material, wrap it (bagging) in a drying rack this effect and suspend it in a very ventilated and fresh room and give it there for a minimum period of eight months preferably outside the months of June, July, August, September).

After which the ham, ready for consumption, can also be kept under the ashes of wood where it no longer undergoes transformations.

<U> EXAMPLE OF IMPLEMENTATION </ U> <U> INDUSTRIAL </ U> OF THE </ U> METHOD (2nd <U> VARIANT) </ U> In this variant of implementation, called industrial, illustrated the diagram of the fig.2,, the method of the invention applied to raw hams weighing between 7 and 10 kilograms, comprises the following successive stages -1 st step: salting operation of the raw ham: take the ham after removal of the bone almost, cover with pepper the apparent bones; cover with salt (sea salt) and leave it covered with salt on a "board;

Duration of salting operation: 6 days at cold room temperature (3 to 5 C).

 2nd step: salting operation of the salted ham take the salted ham, brush it well by removing all the salt that can adhere to the ham, and soak it with brine wine either: - by injecting the wine brine by pricking it into multiple points of the ham and immersion in the brine wine at 3 to 5 C for at least 10 days, - by immersion in the wine brine for at least 25 days at a temperature of 3 to 5 C, so-called resting step: give up cold room for a period that can extend over a hundred days at temperature and humidity controlled so that the meat does not lose more than 3% of its weight so-called drying step abandon the ham in dry room (relative humidity included) between 70 and 80%) at a temperature between 5 and 8 C for a period of between 5 and 8 months.

Drying (remember that bagging, necessary in the artisanal method to preserve the meat of insects), is useless in the industrial method practiced under filtered air.

Finally, it should be noted that the ham treated according to the industrial method can be of a weight lower than that of the artisanal method, for example being of a weight of 7 to 10 kg.

The raw ham, but possibly also the beef tenderloin or other piece of similar meat, prepared according to the process of the invention, whether according to the artisanal variant, which remains the quality reference, or according to the industrial variant whose parameters (temperatures, hygrometry) will be adjusted with reference to the artisanal product, is remarkable by its very dark wine color cove, almost black mainly in its external appearance, attested by the presence of dyes or tannins of the wine.

Although above described preferred forms of implementation of the process of the invention and values of weight, time or temperature have been specified as optimal values, it should be considered that these values are not limiting of the scope of the invention but that this scope is defined only by the content of the claims which follow.

Claims (1)

<B> <U> CLAIMS </ U> </ B> 1.- A process for the preparation and preservation of a pulpit, of the type of process comprising successive stages of salting, brining and drying, characterized by: in that the brining operation consists in bringing the said pulpit into contact with a brine, called "brine", consisting of a saturated aqueous solution of salt containing red wine, sugar and aromatics, 2 Process according to claim 1, characterized in that, more precisely, and for one kilogram, of pulpit the composition of the brine is as follows - 1 liter of strong red wine in tannin and alcohol (12) Corbières wine), - grams of coarse salt (fleur de sel), - grams of sugar, - grams of pepper, 1 clove, bunch of thyme and salt (aromatics), 2.- Method according to claim 2, characterized : in that the duration of bringing the pulpit into contact with said wine brine is between 10 ° C. and 10 ° C. t 40 days at a temperature of 3à5 C 3.- Method according to claim 1, applied according to an artisanal method to raw hams of at least 12 kilograms, characterized in that more specifically it comprises the following successive stages -1 st step <B>: </ b> preparation of ham before salting take a ham of pork quite large (weighing more than 12 kg) and rub with Cognac with a strong emphasis on the visible part of the muscle. 2nd step: salting operation of the ham: take the ham rubbed, pepper the apparent muscle and cover with pepper the apparent bones-, then rub the ham with salt and leave it covered with salt on a "board" - the return each day face to face by rubbing it each time to the duration of the salting operation: 14 days at room temperature. -3rd step: brining the salted ham take the salted ham, brush it well by removing all the salt that can adhere to the ham, and immerse in the brine, called "wine brine" and abandon it for 40 days at temperature 3 to 5 C, 4th step <B>: </ B> drying operation of ham brine take out the ham from the brine, dry it with linen, or equivalent material, wrap it in a drying bag provided for this purpose and suspend it in a very ventilated and fresh room and abandon it for a minimum period of eight months (preferably outside the months of June, July, August, September). 4. A process according to claim 1, applied according to a method known as industrial raw hams weighing between 7 and 10 kilograms, characterized in that more specifically it comprises the following successive steps -lere step <B>: </ B> Salting operation of raw ham: take the ham after removing the bone of the quasi, cover with pepper the visible bones; cover with salt (sea salt) and leave it covered with salt on a "board"; Duration of the salting operation: 6 days at the temperature of the cold room (3 to 2 nd step: brining operation of the salted ham take the salted ham, brush it well by removing all the salt that can adhere to the ham, and soak it with wine brine by: - injecting the wine brine by pricking at multiple points of the ham and immersing it in the wine brine at 3 to 5 C for 10 days less, - immersing in the wine brine for At least 25 days at temperature 3 to 5 C, -3'th step called rest: abandon in a cold room for a period that can extend over a hundred days at controlled temperature and humidity so that the meat does not lose no more than 3% of its weight -41th so-called drying step to leave the ham in a dry chamber (relative humidity between 70 and 80%) at a temperature between 5 and 8 C for a period of between 5 and 8 months; 5.- Ham or p a piece of similar meat treated according to a process according to any one of the preceding claims, characterized by: its very dark wine color, almost black, and by the presence of wine tannin dyes