GR1006060B - Method for the production of meat products from game and ostrich marinated with special mediterranean marinate - Google Patents

Method for the production of meat products from game and ostrich marinated with special mediterranean marinate

Info

Publication number
GR1006060B
GR1006060B GR20070100281A GR20070100281A GR1006060B GR 1006060 B GR1006060 B GR 1006060B GR 20070100281 A GR20070100281 A GR 20070100281A GR 20070100281 A GR20070100281 A GR 20070100281A GR 1006060 B GR1006060 B GR 1006060B
Authority
GR
Greece
Prior art keywords
marinate
mediterranean
special
freezing
production
Prior art date
Application number
GR20070100281A
Other languages
Greek (el)
Inventor
Νικολαος Φωτιαδης
Original Assignee
Φαρμα Φωτιαδη Ανωνυμη Βιοτεχνικη Εμπορικη Κτηνοτροφικη Εταιρεια
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 Φαρμα Φωτιαδη Ανωνυμη Βιοτεχνικη Εμπορικη Κτηνοτροφικη Εταιρεια filed Critical Φαρμα Φωτιαδη Ανωνυμη Βιοτεχνικη Εμπορικη Κτηνοτροφικη Εταιρεια
Priority to GR20070100281A priority Critical patent/GR1006060B/en
Publication of GR1006060B publication Critical patent/GR1006060B/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Subject: method for the production of meat products from meat pieces of game (deer, wild boar) and ostrich marinated with a special mediterranean marinate and packaged into vacuum. The production process comprises the following stages: a) cutting and standardization of the fresh meat and prompt freezing thereof at -2 deg. C; b) preparation of a special mediterranean marinate consisted of red wine, olive oil, salt, spices and Lactobacillus Sakei cultures; c) massage of the meat pieces with the marinate for 2 hours, under stable and predefined freezing conditions (from 0 to -2 deg. C) and 950 mBAR vacuum; d) freezing and package of the meat pieces under vacuum. Advantages: excellent preservation for at least 30 days under freezing conditions; tender and juicy texture; very good taste due to the use of oil olive and the creation of low pH conditions.
GR20070100281A 2007-05-09 2007-05-09 Method for the production of meat products from game and ostrich marinated with special mediterranean marinate GR1006060B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GR20070100281A GR1006060B (en) 2007-05-09 2007-05-09 Method for the production of meat products from game and ostrich marinated with special mediterranean marinate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GR20070100281A GR1006060B (en) 2007-05-09 2007-05-09 Method for the production of meat products from game and ostrich marinated with special mediterranean marinate

Publications (1)

Publication Number Publication Date
GR1006060B true GR1006060B (en) 2008-09-12

Family

ID=39832076

Family Applications (1)

Application Number Title Priority Date Filing Date
GR20070100281A GR1006060B (en) 2007-05-09 2007-05-09 Method for the production of meat products from game and ostrich marinated with special mediterranean marinate

Country Status (1)

Country Link
GR (1) GR1006060B (en)

Similar Documents

Publication Publication Date Title
Gardini et al. Technological factors affecting biogenic amine content in foods: A review
Davidson et al. Chemical preservatives and natural antimicrobial compounds
Lingbeck et al. Functionality of liquid smoke as an all-natural antimicrobial in food preservation
Juneja et al. Novel natural food antimicrobials
NO20053850D0 (en) Process for producing frozen marinated reconstituted meat products
DK1331853T3 (en) Process for preserving fish, shellfish and molluscs
Campos et al. Use of natural preservatives in seafood
MXPA05004544A (en) Methods for the preparation of substitute food products based on vegetable protein and meat.
CN106172692A (en) A kind of preservation method of fresh meat goods
Hui et al. A promising insight into the inhibition of lipid oxidation, protein degradation and biogenic amine accumulation in postmortem fish: Functional glazing layers of modified bio-polymer
KR101266902B1 (en) Composition of additives for salting food, the method of producing the same, and salting food including the same
US20130129878A1 (en) Green coloring of table olives with chlorophyll compounds
Jay et al. Fresh meats and poultry
GR1006060B (en) Method for the production of meat products from game and ostrich marinated with special mediterranean marinate
CN116058473A (en) Low-temperature fermented beef sausage and preparation method thereof
RU2725687C2 (en) Composition and methods for controlling proliferation of pathogens and microorganisms which cause spoilage in systems with high humidity and low content of sodium salts
CN105285658A (en) Food-grade natural preservative
Cegielska-Radziejewska et al. Sodium lactate addition on the quality and shelf life of refrigerated sliced poultry sausage packaged in air or nitrogen atmosphere
JP4523894B2 (en) Food production method and food obtained by the production method
Campos et al. Use of biopreservation to improve the quality of fresh aquatic products
Conz et al. Seafood loss prevention and waste reduction
CN101449833A (en) Meat smoking technique
Balev et al. Effect of natural antioxidant treatment and modified atmosphere packaging on the quality and shelf-life of chilled beef
KR101267614B1 (en) High calcium fish Smoked process
GR1005900B (en) 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.

Legal Events

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

Effective date: 20121204