HK1143043A1 - Method and composition for preparing cured meat products - Google Patents

Method and composition for preparing cured meat products

Info

Publication number
HK1143043A1
HK1143043A1 HK10109491.3A HK10109491A HK1143043A1 HK 1143043 A1 HK1143043 A1 HK 1143043A1 HK 10109491 A HK10109491 A HK 10109491A HK 1143043 A1 HK1143043 A1 HK 1143043A1
Authority
HK
Hong Kong
Prior art keywords
composition
meat products
cured meat
preparing cured
preparing
Prior art date
Application number
HK10109491.3A
Other languages
English (en)
Inventor
Ann Husgen
Ken Bauman
Lacey Mcklem
Petri Papinaho
Beth Jones
Original Assignee
Zenbury Internat Ltd
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=39708403&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=HK1143043(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Zenbury Internat Ltd filed Critical Zenbury Internat Ltd
Publication of HK1143043A1 publication Critical patent/HK1143043A1/xx

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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23B4/24—Inorganic compounds
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • 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
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Macromonomer-Based Addition Polymer (AREA)
HK10109491.3A 2007-06-11 2010-10-05 Method and composition for preparing cured meat products HK1143043A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US94316307P 2007-06-11 2007-06-11
PCT/US2008/066418 WO2008154536A1 (fr) 2007-06-11 2008-06-10 Procédé et composition de préparation de produits carnés séchés

Publications (1)

Publication Number Publication Date
HK1143043A1 true HK1143043A1 (en) 2010-12-24

Family

ID=39708403

Family Applications (2)

Application Number Title Priority Date Filing Date
HK10109491.3A HK1143043A1 (en) 2007-06-11 2010-10-05 Method and composition for preparing cured meat products
HK14112249.8A HK1198732A1 (en) 2007-06-11 2014-12-04 Method and composition for preparing cured meat products

Family Applications After (1)

Application Number Title Priority Date Filing Date
HK14112249.8A HK1198732A1 (en) 2007-06-11 2014-12-04 Method and composition for preparing cured meat products

Country Status (17)

Country Link
US (3) US20080305213A1 (fr)
EP (1) EP2166863B1 (fr)
JP (5) JP2010528679A (fr)
CN (2) CN101795572B (fr)
AR (2) AR066942A1 (fr)
AU (2) AU2008261710B2 (fr)
BR (1) BRPI0812939A8 (fr)
CA (1) CA2690586C (fr)
CY (1) CY1118677T1 (fr)
ES (1) ES2605594T3 (fr)
HK (2) HK1143043A1 (fr)
HR (1) HRP20161487T1 (fr)
MX (1) MX2009013525A (fr)
NZ (1) NZ581764A (fr)
PL (1) PL2166863T3 (fr)
SI (1) SI2166863T1 (fr)
WO (1) WO2008154536A1 (fr)

Families Citing this family (33)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20080305213A1 (en) 2007-06-11 2008-12-11 Kerry Group Services International, Ltd. Method and composition for preparing cured meat products
US20100310738A1 (en) 2009-06-04 2010-12-09 Wti, Inc. Method of processing meat
DE102009037055A1 (de) * 2009-08-13 2011-02-24 Hartmut Kielkopf Verfahren zur Herstellung von Wurstwaren ohne die Verwendung von Nitritpökelsalz, unter Zusatz von naturbelassenen pflanzlichen Zubereitungen zur Verbesserung der Auswirkung von Wurst auf die Körpercholesterine und das Immunsystem
US20110059213A1 (en) * 2009-09-03 2011-03-10 Kraft Foods Global Brands Llc Method for processing whole muscle meat
AU2010351039B2 (en) 2010-04-16 2013-11-14 Tyson Foods, Inc. Method of packaging fresh meat products in a low oxygen environment, meat color improvement solution and pre-packaged food product
CN102224910B (zh) * 2011-05-17 2013-01-02 江南大学 一种利用芹菜叶生产富含亚硝酸盐和黄酮类物质食品配料的方法
CN102669700A (zh) * 2011-12-21 2012-09-19 河南科技大学 一种发酵鹅肉干
WO2013186348A1 (fr) * 2012-06-15 2013-12-19 Chr. Hansen A/S Augmentation de l'activité nitrate réductase de staphylococcus par fermentation à deux phases
RU2514058C1 (ru) * 2013-04-17 2014-04-27 Олег Иванович Квасенков Способ производства консервов "птица с тушеной капустой и паровым соусом"
RU2510202C1 (ru) * 2013-05-13 2014-03-27 Олег Иванович Квасенков Способ производства консервов "закуска из мяса индейки с картофелем"
CN104351836A (zh) * 2014-10-29 2015-02-18 天津农学院 一种蔬菜汁发酵香肠及其制备方法
US20160192665A1 (en) * 2014-12-17 2016-07-07 Eugene D. Gagliardi Method for preparing birds for food products, and food products
CN105725090A (zh) * 2016-01-25 2016-07-06 蚌埠学院 一种芹菜粉复合腌制剂
KR101820855B1 (ko) * 2016-02-29 2018-01-22 한국식품연구원 저장성이 향상된 저염 유화형 식육제품 및 이의 제조방법
CN106262668A (zh) * 2016-08-10 2017-01-04 中盐新干盐化有限公司 一种腊肉用盐的制备方法
CN106235260A (zh) * 2016-08-19 2016-12-21 中盐新干盐化有限公司 一种食品腌制用盐的制备方法
WO2018106109A1 (fr) * 2016-12-06 2018-06-14 Purac Biochem B.V. Composition de traitement de viande et son utilisation
JP6440676B2 (ja) * 2016-12-27 2018-12-19 有限会社筑波ハム ハム・ベーコン・ソーセージ類の製法
CN107319103A (zh) * 2017-08-01 2017-11-07 河南牧业经济学院 促进畜禽生长和肠道发育的饲料添加剂及其制备方法和应用
CN108433081A (zh) * 2018-02-07 2018-08-24 山东天博食品配料有限公司 一种富含天然型亚硝酸盐的发酵蔬菜汁的制备方法
CN112367850A (zh) * 2018-05-04 2021-02-12 科·汉森有限公司 硝酸盐还原酶活性的提高的恢复
JP2021521863A (ja) * 2018-05-04 2021-08-30 セーホーエル．ハンセン アクティーゼルスカブ 硝酸レダクターゼ活性の回復改善
US20200305451A1 (en) * 2019-03-28 2020-10-01 Kemin Industries, Inc. Compositions of electrochemically reduced plant-based extracts for curing meat and related methods
CN110004090B (zh) * 2019-04-15 2020-11-20 东北农业大学 一种肠膜明串珠菌及其在发酵酸菜中的应用
CA3182664A1 (fr) * 2020-06-15 2021-12-23 Florida Food Products, LLC Procede de fermentation continue pour agents de saumurage de viande
CN112425763A (zh) * 2020-11-16 2021-03-02 苏州闻达食品配料有限公司 一种复配肉制品腌制剂及其制备方法和应用
KR102588096B1 (ko) * 2020-12-04 2023-10-13 씨제이제일제당 (주) 천연 발색제 조성물
KR20220079768A (ko) * 2020-12-04 2022-06-14 씨제이제일제당 (주) 천연 아질산염의 제조방법
FR3133295A1 (fr) * 2022-03-08 2023-09-15 Diana Food Procédé de préparation de sels végétaux déshydratés
WO2023170004A1 (fr) * 2022-03-08 2023-09-14 Florida Food Products, LLC Procédé de préparation d'extraits végétaux déshydratés riches en sels
CN115251313B (zh) * 2022-05-31 2023-10-27 塔里木大学 一种恰玛古鸡肉制品及其制作方法和应用
CN115606756B (zh) * 2022-09-27 2024-05-31 荆楚理工学院 一种低硝泡菜香肠的制作方法
CN115590155B (zh) * 2022-09-27 2024-04-16 荆楚理工学院 一种无亚硝酸钠添加腊肉的制作方法

Family Cites Families (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1685629A (en) 1926-02-08 1928-09-25 Cudahy Packing Company Process for the production of nitrites
FR955420A (fr) * 1942-07-30 1950-01-14
GB1353008A (en) * 1970-07-21 1974-05-15 Ici Ltd Fermentation method and fermenter
JPS529741B2 (fr) * 1972-02-03 1977-03-18
US4013797A (en) 1975-12-10 1977-03-22 Microlife Technics, Inc. Bacterial compositions and process for fermentation of meat therewith
US4113885A (en) * 1976-02-23 1978-09-12 Zyss Thadeus B Method of producing cured low sodium meat products
US4315946A (en) * 1980-02-13 1982-02-16 Kraft, Inc. Modified vegetable protein isolates
US4490396A (en) * 1982-10-18 1984-12-25 Societe D'assistance Technique Pour Produits Nestle S. A. Preparation of a flavored solid vegetable and vegetable juice utilizing hydrolysed protein
US4806373A (en) * 1986-08-01 1989-02-21 Robert W. Stumpf Process for curing meat with fruit juice
US5731018A (en) * 1989-11-01 1998-03-24 Novo Nordisk A/S Method for production of a fruit or vegetable juice concentrate
CH680972A5 (fr) * 1990-09-28 1992-12-31 Nestle Sa
DE4037325A1 (de) * 1990-11-23 1992-05-27 Karl Mueller U Co Kg Verfahren zur erzeugung von zellmasse und/oder fermentierungsprodukten unter sterilen bedingungen sowie vorrichtung zur durchfuehrung des verfahrens
EP0515721B1 (fr) 1991-05-31 1994-01-12 Eckes Aktiengesellschaft Procédé de préparation d'aliments végétaux à faible teneur en nitrate
US6623773B2 (en) * 1994-11-09 2003-09-23 Transform Pack Inc. Packaging material for curing or marinating fresh foods during storage at low temperatures
EP0914149A4 (fr) * 1996-02-26 2001-04-18 Univ Michigan State Purification et caracterisation de la phosphatase alcaline issue de thermotoga neapolitana
EP0805205A1 (fr) * 1996-05-02 1997-11-05 Societe Des Produits Nestle S.A. Système de réduction du nitrate à partir de Staphylococcus carnosus
US6217925B1 (en) * 1998-02-27 2001-04-17 Cheryl K. Kim Nitrite formation in beef mixed vegetable juice: isolation of nitrite-resistant bacteria which have nitrate reductase activity
DE19913437B4 (de) * 1999-03-25 2009-05-14 Karl Müller GmbH & Co. Verwendung einer Umrötungsmischung
US6875455B2 (en) * 2000-03-22 2005-04-05 Paseluma Elettrica S.R.L. Process for the preparation of a vegetable yogurt
JP2001352935A (ja) * 2000-06-15 2001-12-25 Kurabo Ind Ltd 植物性材料の香りを改変する方法
BE1014557A6 (nl) * 2002-01-02 2003-12-02 Vleeswarenfabriek Brackenier L Werkwijze voor het bewaren van de kleur van dierlijk weefsel.
EP1651055A1 (fr) * 2003-08-07 2006-05-03 Aurapa Würzungen GmbH Procede de fabrication de produits alimentaires saumures et melange de saumurage
CN1687408A (zh) * 2005-06-03 2005-10-26 张庆芳 乳酸菌发酵生产亚硝酸还原酶的方法
US20070141228A1 (en) * 2005-12-15 2007-06-21 Mary Anne's Speciality Foods, Inc. Substantially sodium nitrate/nitrite free pork products and method for producing same
DE102006050386A1 (de) * 2006-10-20 2008-04-24 Friedrich Roose Gmbh & Co. Kg Verfahren zur Herstellung eines Fleischprodukts
US20080305213A1 (en) * 2007-06-11 2008-12-11 Kerry Group Services International, Ltd. Method and composition for preparing cured meat products

Also Published As

Publication number Publication date
CN101795572A (zh) 2010-08-04
CN101795572B (zh) 2014-01-29
HK1198732A1 (en) 2015-06-05
JP2016093180A (ja) 2016-05-26
MX2009013525A (es) 2010-04-01
CA2690586C (fr) 2014-01-28
JP2018050631A (ja) 2018-04-05
BRPI0812939A8 (pt) 2017-05-02
JP2010528679A (ja) 2010-08-26
NZ581764A (en) 2012-06-29
AU2012216748A1 (en) 2012-09-27
WO2008154536A1 (fr) 2008-12-18
JP2014138580A (ja) 2014-07-31
PL2166863T3 (pl) 2017-05-31
BRPI0812939A2 (pt) 2015-02-03
US11071304B2 (en) 2021-07-27
AR066942A1 (es) 2009-09-23
EP2166863B1 (fr) 2016-08-31
US20140242217A1 (en) 2014-08-28
JP2020120670A (ja) 2020-08-13
AR106156A2 (es) 2017-12-20
AU2008261710A1 (en) 2008-12-18
AU2008261710B2 (en) 2012-07-05
SI2166863T1 (sl) 2017-04-26
CN104068410A (zh) 2014-10-01
AU2012216748B2 (en) 2014-05-01
US20220022474A1 (en) 2022-01-27
ES2605594T3 (es) 2017-03-15
HRP20161487T1 (hr) 2018-03-23
CA2690586A1 (fr) 2008-12-18
CY1118677T1 (el) 2017-07-12
EP2166863A1 (fr) 2010-03-31
US20080305213A1 (en) 2008-12-11

Similar Documents

Publication Publication Date Title
HK1198732A1 (en) Method and composition for preparing cured meat products
EP2343990A4 (fr) Composition comestible améliorée et son procédé de préparation
PL2403348T3 (pl) Artykuł kompozycji cukierniczej, sposób i aparat
IL210677A0 (en) Method and assembly for three-diamensional products
GB0813709D0 (en) Method and product
ZA201109448B (en) Method and apparatus for making food products
EP2230938A4 (fr) Fibres alimentaires et procédé de préparation de fibres alimentaires
EP2194800A4 (fr) Procédé et système de conservation d'aliments
EP2509873A4 (fr) Appareil et procédé pour lyophilisation continue
PL2211635T3 (pl) Sposób wytwarzania kształtowanych produktów spożywczych
EP2124651A4 (fr) Produit et procédé de séchage de viande
GB0819720D0 (en) Methods and products
GB0812933D0 (en) Novel products and method
EP2217415A4 (fr) Procédé et appareil permettant de produire un placage façonné
EP2366741A4 (fr) Composition de polyorganosiloxane, produit durci de la composition et procédé pour la fabrication de la composition
GB0703496D0 (en) Method and apparatus for handling food pieces
EP2326472A4 (fr) Moules de blocs et procédé
IL206873A0 (en) Biomaterial and preparation method thereof
EP2364602A4 (fr) Milk-shake et son procédé de préparation
PL2320755T3 (pl) Sposób kontrolowania właściwości produktu przy wytwarzaniu produktów mięsnych
EP2382875A4 (fr) Préparation enzymatique pour produits de viande à un seul ingrédient et procédé de préparation de produits de viande à un seul ingrédient
PL2197747T3 (pl) Jednostka opakowania i sposób pakowania produktów
EP2143332A4 (fr) Appareil destiné à mouler la pâte alimentaire et procédé de moulage de pâte alimentaire
GB0701210D0 (en) Moulding apparatus and method
IL192542A (en) Method for modifying poultry products