HUT63315A - Method for producing ham made from hen-meat and/or meats having high fat content - Google Patents

Method for producing ham made from hen-meat and/or meats having high fat content

Info

Publication number
HUT63315A
HUT63315A HU912868A HU286891A HUT63315A HU T63315 A HUT63315 A HU T63315A HU 912868 A HU912868 A HU 912868A HU 286891 A HU286891 A HU 286891A HU T63315 A HUT63315 A HU T63315A
Authority
HU
Hungary
Prior art keywords
meat
mins
chicken
hams
mixt
Prior art date
Application number
HU912868A
Other languages
Hungarian (hu)
Other versions
HU912868D0 (en
Inventor
Janos Terek
Original Assignee
Kilatas Egyesuelet
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 Kilatas Egyesuelet filed Critical Kilatas Egyesuelet
Priority to HU912868A priority Critical patent/HUT63315A/en
Publication of HU912868D0 publication Critical patent/HU912868D0/en
Publication of HUT63315A publication Critical patent/HUT63315A/en

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

Chicken meat hams and/or hams contg. meat of higher fat content, as pork and beef hams are prepd. from fresh meat and cured in a mixt contg. condensed polyphosphate, nitrite salt mixt., ascorbic acid and sugar, while curing, meat is allowed to stand, is cut into pieces and placed in moulds. This is followed by heating and subsequent cooling. A curing system contains (all wt.%): 87-91 chicken meat, 11-13 curing mixt soln.. Meat soaks for 110-130 mins. in the soln., followed by a ''rest-period'' of 22-26 hrs. at 4-6 deg.C. Meat to cut into pieces and mixed well for 2-4 mins., placed in moulds, heated to 76-84 deg.C until the temp. of the core reaches 65-71 deg.C, in 105-135 mins. Meat is then cooled to a core temp. of 6-10 deg.C. 44-46 chicken thighs and 44-46 pork leg are employed, with a heat treatment period of 125-155 mins. or 44-46 chicken thighs are mixed with 44-46 boneless beef.
HU912868A 1991-09-05 1991-09-05 Method for producing ham made from hen-meat and/or meats having high fat content HUT63315A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HU912868A HUT63315A (en) 1991-09-05 1991-09-05 Method for producing ham made from hen-meat and/or meats having high fat content

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU912868A HUT63315A (en) 1991-09-05 1991-09-05 Method for producing ham made from hen-meat and/or meats having high fat content

Publications (2)

Publication Number Publication Date
HU912868D0 HU912868D0 (en) 1992-01-28
HUT63315A true HUT63315A (en) 1993-08-30

Family

ID=10961437

Family Applications (1)

Application Number Title Priority Date Filing Date
HU912868A HUT63315A (en) 1991-09-05 1991-09-05 Method for producing ham made from hen-meat and/or meats having high fat content

Country Status (1)

Country Link
HU (1) HUT63315A (en)

Also Published As

Publication number Publication date
HU912868D0 (en) 1992-01-28

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Legal Events

Date Code Title Description
DFD9 Temporary prot. cancelled due to non-payment of fee
DFD9 Temporary prot. cancelled due to non-payment of fee