GR1005900B - Production method of traditional gyros, from lean pork meat with the addition of olive oil replacing animal pork fat, that can be traded cooled and frozen. - Google Patents

Production method of traditional gyros, from lean pork meat with the addition of olive oil replacing animal pork fat, that can be traded cooled and frozen.

Info

Publication number
GR1005900B
GR1005900B GR20060100655A GR20060100655A GR1005900B GR 1005900 B GR1005900 B GR 1005900B GR 20060100655 A GR20060100655 A GR 20060100655A GR 20060100655 A GR20060100655 A GR 20060100655A GR 1005900 B GR1005900 B GR 1005900B
Authority
GR
Greece
Prior art keywords
addition
gyros
frozen
pork
olive oil
Prior art date
Application number
GR20060100655A
Other languages
Greek (el)
Inventor
Δημητριος Ζλατης
Ιωαννης Αμβροσιαδης
Original Assignee
Δημητριος Ζλατης
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 Δημητριος Ζλατης filed Critical Δημητριος Ζλατης
Priority to GR20060100655A priority Critical patent/GR1005900B/en
Publication of GR1005900B publication Critical patent/GR1005900B/en

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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Production method of traditional gyros in various sizes and weights, from lean pork meat, by the addition and incorporation of olive oil replacing pork fat, that is ôplacedö in the known traditionalway, it is wrapped by polyethylene film for protection and it is traded fresh (in 0 up to +4C) or frozen (in -18C). This method includes the following stages: a) Cutting, standardization and slicingof fresh meats (pork rumps) and immediate freezing of standardized meats in -2C. b) Tender tumbling of the meat slices together with salt, minimum quantity of water (-2C) and seasonings for 15-20 minutes by void application of 950 mbar c) Addition of olive oil and continuation of the tumbling for 20 minutes, in order to be absorbed completely by the expanded muscle fibers d) Addition of sugar and continuation of the tumbling for another 5 minutes e) ôPlacementö of gyros, in various sizes, by the known traditional method (in skewers), packaging (it is wrapped in polyethylene film ) and its cooling or freezing. Fresh meat products that are produced according to this method have exceptional stability and they are conserved for at least 7 days cooled or 6 months frozen and due to the use ofolive oil and the creation of special conditions of relatively high pH (5.8-6.0), they present great tenderness, they are rich in juices and they have very good taste.
GR20060100655A 2006-11-29 2006-11-29 Production method of traditional gyros, from lean pork meat with the addition of olive oil replacing animal pork fat, that can be traded cooled and frozen. GR1005900B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GR20060100655A GR1005900B (en) 2006-11-29 2006-11-29 Production method of traditional gyros, from lean pork meat with the addition of olive oil replacing animal pork fat, that can be traded cooled and frozen.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GR20060100655A GR1005900B (en) 2006-11-29 2006-11-29 Production method of traditional gyros, from lean pork meat with the addition of olive oil replacing animal pork fat, that can be traded cooled and frozen.

Publications (1)

Publication Number Publication Date
GR1005900B true GR1005900B (en) 2008-05-14

Family

ID=39597270

Family Applications (1)

Application Number Title Priority Date Filing Date
GR20060100655A GR1005900B (en) 2006-11-29 2006-11-29 Production method of traditional gyros, from lean pork meat with the addition of olive oil replacing animal pork fat, that can be traded cooled and frozen.

Country Status (1)

Country Link
GR (1) GR1005900B (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108029977A (en) * 2017-12-18 2018-05-15 贵州永红食品有限公司 The production method of Western-style dried beef
GR1010701B (en) * 2023-01-16 2024-05-30 Αριστοτελειο Πανεπιστημιο Θεσσαλονικης - Ειδικος Λογαριασμος Κονδυλιων Ερευνας (Ε.Λ.Κ.Ε.), Method of preparing mutton gyros with olive oil addition and incorporation

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108029977A (en) * 2017-12-18 2018-05-15 贵州永红食品有限公司 The production method of Western-style dried beef
CN108029977B (en) * 2017-12-18 2021-12-14 贵州永红食品有限公司 Preparation method of western-style beef jerky
GR1010701B (en) * 2023-01-16 2024-05-30 Αριστοτελειο Πανεπιστημιο Θεσσαλονικης - Ειδικος Λογαριασμος Κονδυλιων Ερευνας (Ε.Λ.Κ.Ε.), Method of preparing mutton gyros with olive oil addition and incorporation

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Legal Events

Date Code Title Description
PG Patent granted
ML Lapse due to non-payment of fees

Effective date: 20110602