GB468799A - Meat curing composition - Google Patents

Meat curing composition

Info

Publication number
GB468799A
GB468799A GB460936A GB460936A GB468799A GB 468799 A GB468799 A GB 468799A GB 460936 A GB460936 A GB 460936A GB 460936 A GB460936 A GB 460936A GB 468799 A GB468799 A GB 468799A
Authority
GB
United Kingdom
Prior art keywords
composition
curing
meat
salts
edible adhesive
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
GB460936A
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.)
ALBERT GILBERT MCCALEB
Original Assignee
ALBERT GILBERT MCCALEB
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 ALBERT GILBERT MCCALEB filed Critical ALBERT GILBERT MCCALEB
Priority to GB460936A priority Critical patent/GB468799A/en
Publication of GB468799A publication Critical patent/GB468799A/en
Expired 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
    • A23B4/023—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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A meat and fish-curing composition is prepared by mixing common salt, potent curing salts and mono-sodium glutamate in the crystalline state, then violently agitating the mixture while slowly adding an edible adhesive and continuing the agitation until the edible adhesive is uniformly distributed throughout the mass to effect bonding of the salts and glutamate in the form of a coherent granular and homogeneous mixture. The potent curing salts used are sodium nitrate or potassium nitrate, or both, with or without their nitrites. The edible adhesive is preferably a maple flavour concentrate but may be molasses, corn syrup or raw sugar. Condiments may also be added in the form of essential oils of spices and oleoresins of peppers, preferably in the form of dry essences of the kind set forth in Specification 355,089. In dry curing, the composition is hand-rubbed into the pieces of fresh meat and the meat rinsed and again hand-rubbed and packed in a barrel, tub, &c., a liberal supply of the composition being added to the top layer of the pack. The composition may also be used in the form of a brine. The composition may be used for curing, without corning, beef and veal and for treating poultry, lamb, goat, venison, and rabbit and other game meats.
GB460936A 1936-02-15 1936-02-15 Meat curing composition Expired GB468799A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB460936A GB468799A (en) 1936-02-15 1936-02-15 Meat curing composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB460936A GB468799A (en) 1936-02-15 1936-02-15 Meat curing composition

Publications (1)

Publication Number Publication Date
GB468799A true GB468799A (en) 1937-07-13

Family

ID=9780380

Family Applications (1)

Application Number Title Priority Date Filing Date
GB460936A Expired GB468799A (en) 1936-02-15 1936-02-15 Meat curing composition

Country Status (1)

Country Link
GB (1) GB468799A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2493754A (en) * 2011-08-17 2013-02-20 Vion Food Group Ltd Curing composition comprising an umami flavouring agent
US20130075085A1 (en) * 2011-09-23 2013-03-28 E. I. Du Pont De Nemours And Company Use of glutamate for microbial enhanced oil recovery

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2493754A (en) * 2011-08-17 2013-02-20 Vion Food Group Ltd Curing composition comprising an umami flavouring agent
US20130075085A1 (en) * 2011-09-23 2013-03-28 E. I. Du Pont De Nemours And Company Use of glutamate for microbial enhanced oil recovery

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