GB929554A - Process for pickling ham - Google Patents
Process for pickling hamInfo
- Publication number
- GB929554A GB929554A GB35691/59A GB3569159A GB929554A GB 929554 A GB929554 A GB 929554A GB 35691/59 A GB35691/59 A GB 35691/59A GB 3569159 A GB3569159 A GB 3569159A GB 929554 A GB929554 A GB 929554A
- Authority
- GB
- United Kingdom
- Prior art keywords
- solution
- pyrophosphate
- injected
- brine
- hams
- 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
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
-
- 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
- A23B4/26—Apparatus for preserving using liquids ; Methods therefor
- A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
- A23B4/285—Apparatus for preserving using liquids ; Methods therefor by injection of liquids with inorganic salts
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEC17698A DE1098341B (de) | 1958-10-21 | 1958-10-21 | Verfahren zum Spritzpoekeln von Schinken |
Publications (1)
Publication Number | Publication Date |
---|---|
GB929554A true GB929554A (en) | 1963-06-26 |
Family
ID=7016291
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB35691/59A Expired GB929554A (en) | 1958-10-21 | 1959-10-21 | Process for pickling ham |
Country Status (2)
Country | Link |
---|---|
DE (1) | DE1098341B (de) |
GB (1) | GB929554A (de) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3231392A (en) * | 1964-12-02 | 1966-01-25 | Griflith Lab Inc | Method of curing meat |
FR2345935A1 (fr) * | 1976-03-31 | 1977-10-28 | Gen Foods Corp | Viandes d'humidite moyenne |
CN103932213A (zh) * | 2014-04-23 | 2014-07-23 | 天津市永旺食品有限公司 | 一种无淀粉火腿 |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3139347A (en) * | 1963-04-22 | 1964-06-30 | Griffith Laboratories | Method of curing meat |
JPS5835057B2 (ja) * | 1979-09-07 | 1983-07-30 | 株式会社 上野製薬応用研究所 | ボツリヌス菌抵抗性のベ−コンの製造法 |
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 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2488184A (en) * | 1946-02-06 | 1949-11-15 | Kroger Grocory & Baking Compan | Processing of shrimp |
GB696617A (en) * | 1951-06-20 | 1953-09-02 | Albert Ag Chem Werke | Improvements in or relating to the treatment of meat and edible products containing meat |
US2668771A (en) * | 1951-06-29 | 1954-02-09 | Griffith Laboratories | Stable curing salt composition and manufacture thereof |
GB754406A (en) * | 1953-09-10 | 1956-08-08 | Chem Fab Budenheim Ag | Process of improving sausage meat |
US2828212A (en) * | 1954-04-26 | 1958-03-25 | Griffith Laboratories | Stable dry curing salt compositions |
US2770550A (en) * | 1955-07-01 | 1956-11-13 | Griffith Laboratories | Meat-curing salt composition |
US2812262A (en) * | 1956-04-30 | 1957-11-05 | Meat Industry Suppliers Inc | Brines containing sodium tripolyphosphate |
-
1958
- 1958-10-21 DE DEC17698A patent/DE1098341B/de active Pending
-
1959
- 1959-10-21 GB GB35691/59A patent/GB929554A/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3231392A (en) * | 1964-12-02 | 1966-01-25 | Griflith Lab Inc | Method of curing meat |
FR2345935A1 (fr) * | 1976-03-31 | 1977-10-28 | Gen Foods Corp | Viandes d'humidite moyenne |
CN103932213A (zh) * | 2014-04-23 | 2014-07-23 | 天津市永旺食品有限公司 | 一种无淀粉火腿 |
Also Published As
Publication number | Publication date |
---|---|
DE1098341B (de) | 1961-01-26 |
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