IES20000798A2 - Meat curing - Google Patents
Meat curingInfo
- Publication number
- IES20000798A2 IES20000798A2 IE20000798A IES20000798A IES20000798A2 IE S20000798 A2 IES20000798 A2 IE S20000798A2 IE 20000798 A IE20000798 A IE 20000798A IE S20000798 A IES20000798 A IE S20000798A IE S20000798 A2 IES20000798 A2 IE S20000798A2
- Authority
- IE
- Ireland
- Prior art keywords
- meat
- cut
- dry
- temperature
- meat cut
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 235000019542 Cured Meats Nutrition 0.000 claims abstract description 4
- 238000009966 trimming Methods 0.000 claims abstract description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 150000002826 nitrites Chemical class 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M nitrite group Chemical group N(=O)[O-] IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical 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
- A23L13/40—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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A process for producing a dry cured ham product comprises the steps of deboning, trimming and tenderising a meat cut, applying a dry cure mixture to the meat cut and curing the meat cut by storing the cut at a temperature of from 2 to 5 degrees Celsius for up to 5 days. The meat cut is then subjected to a two stage cooking process to produce a high quality dry cured meat product.
Description
"Meat Curing" Introduction The invention relates to a process for producing a high quality dry cured meat product, especially a dry cured ham product.
It is an object of the present invention to efficiently produce high quality dry cured hams.
Statements of Invention According to the invention there is provided a process for producing a dry cured ham product comprising the steps; deboning and trimming a fresh raw pork cut; tenderising the meat cut; rubbing a dry cure mixture into the meat cut; shaping the meat by placing the cut in an outer form retaining means; inserting the meat cut into a packaging bag; evacuating air from the bag; sealing the bag under vacuum; OPEN TO PUBLIC INSPECTION UNDER SECTION 28 AND RULE 23 JNL No. RgLS.. OP 9-1..., IE000798 -2curing the meat cut by storing the cut at a temperature of from 2 to 5°C for up to 5 days; first stage cooking the meat cut at a temperature of from 60 to 70°C for up to 10 hours; second stage cooking of the partially cooked meat cut at a temperature of from 70 to 80°C for up to 4 hours; cooling the meat cut at a temperature of from 2 to 5°C for a period up to 10 hours; inserting the meat cut into a fresh packaging bag, evacuating air from the bag; and sealing the bag under vacuum.
In one embodiment of the invention the meat cut is cured at a temperature of from 2 to 4°C for approximately 3 days.
In a further embodiment of the invention the dry cure meat mixture comprises from 3 to 5% nitrite salt, 2.5 to 4.5% sugar and 0.3 to 1% ascorbic acid.
The invention further provides a dry cure meat mixture for dry curing meat cuts, especially pork comprising from 3 to 5% nitrite salt, 2.5 to 4.5% sugar and 0.3 to 1% ascorbic acid.
IE000798 -3Detailed description A high quality meat cut is deboned and trimmed using standard means to remove all the undesirable material such as bone, excess fat and rind. The meat is then tenderised to improve the texture of the meat more particularly to ensure that the meat will more easily absorb a dry cure mixture.
The meat cut is then placed on a tray and the dry cure mixture rubbed thoroughly into the meat.
The ingredients of the dry cure mixture are all natural comprising from 3 to 5% salt, from 2.5 to 4.5% sugar and from 0.3 to 1% by weight of the meat cut of ascorbic acid. There is no added water, phosphates or flavourings in the dry cure mixture. The salt is preferably nitrite salt and is added to preserve the meat. The sugar is added to mask the taste of the salt somewhat. The nitrite salt also provides the meat with a distinctive colour which is preserved by the addition of ascorbic acid.
The meat is then shaped by placing the meat cut in a form retaining means comprising a netting. The meat cut may thus be shaped in a desired way.
The meat in then inserted into a plastic packaging bag, excess air is evacuated air from the bag and the bag is sealed under vacuum. The packaged meat cut is then cured at 2 to 5°C for up to 5 days allowing the dry cure mix to penetrate evenly throughout the meatcut.
The meat is then subjected to a two stage cooking process. In a first stage the meat is initially cooked at 60 to 70°C for up to 10 hours. In a second stage the partially cooked meat is cooked at 70 to 80°C for up to 4 hours. A core IE000798 -4temperature of 71 °C is reached in order for meat to pass set meat preparation standards. The slow cooking process prevents excessive loss and improves the flavour of the meat.
After cooking the meat is removed from the cooker and cooled in a fridge for up to 10 hours at 2 to 5°C. The meat is then vacuum packaged under sterile conditions.
The process described does not require excessive use of machinery and may be carried out either on a small or larger scale where several hundred meat cuts are being produced.
Standard cured meats may be stored for several weeks. Meat cuts cured using the method of the present invention may be stored under proper storage conditions for up to 6 weeks at 3 to 4°C. This makes it a very attractive option for consumers or wholesalers and allows the meat to be transported long distances, if stored at the correct temperature, without spoilage.
The process of the invention provides for a quality meat product with superior taste and an increased shelf life.
Typically for a meat cut weighing approximately 11 lbs the following dry cure composition is used Salt Sugar Ascorbic acid to 140 grams 80 to 150 grams 5 to 40 grams IE000798 -5The invention is not limited to the embodiments hereinbefore described which may be varied in detail.
Claims (5)
1. A process for producing a dry cured ham product comprising the steps; deboning and trimming a fresh raw pork cut; tenderising the meat cut; rubbing a dry cure mixture into the meat cut; shaping the meat by placing the cut in an outer form retaining means; inserting the meat cut into a packaging bag; evacuating air from the hag; sealing the bag under vacuum; curing the meat cut by storing the cut at a temperature of from 2 to 5°C for up to 5 days; first stage cooking the meat cut at a temperature of from 60 to 70°C for up to 10 hours; second stage cooking of the partially cooked meat cut at a temperature of from 70 to 80°C for up to 4 hours; IE000798 -7cooling the meat cut at a temperature of from 2 to 5°C for a period up to 10 hours; inserting the meat cut into a fresh packaging bag, evacuating air 5 from the bag; and sealing the bag under vacuum.
2. A process as claimed in claim 1 wherein the meat cut is cured at a 10 temperature of from 2 to 4°C for approximately 3 days.
3. A process as claimed in claim 1 or 2 wherein the dry cure meat mixture comprises from 3 to 5% nitrite salt, 2.5 to 4.5% sugar and 0.3 to 1% ascorbic acid.
4. A dry cure meat mixture for dry curing meat cuts, especially pork, comprising from 3 to 5% nitrite salt, 2.5 to 4.5% sugar and 0.3 to 1% ascorbic acid. 20
5. A dry cured meat product whenever produced by the process as claimed in any of claims 1 to 3.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE20000798A IES20000798A2 (en) | 2000-10-03 | 2000-10-03 | Meat curing |
| IE20010869A IE20010869A1 (en) | 2000-10-03 | 2001-10-03 | Meat curing |
| GB0123757A GB2369284B (en) | 2000-10-03 | 2001-10-03 | Meat curing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE20000798A IES20000798A2 (en) | 2000-10-03 | 2000-10-03 | Meat curing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| IES20000798A2 true IES20000798A2 (en) | 2001-09-19 |
Family
ID=11042676
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE20000798A IES20000798A2 (en) | 2000-10-03 | 2000-10-03 | Meat curing |
| IE20010869A IE20010869A1 (en) | 2000-10-03 | 2001-10-03 | Meat curing |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE20010869A IE20010869A1 (en) | 2000-10-03 | 2001-10-03 | Meat curing |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB2369284B (en) |
| IE (2) | IES20000798A2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2455348B (en) * | 2007-12-07 | 2012-09-12 | Scorpion Patent Ltd | A process for dry curing a joint of pork |
| US20110059213A1 (en) * | 2009-09-03 | 2011-03-10 | Kraft Foods Global Brands Llc | Method for processing whole muscle meat |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IE70916B1 (en) * | 1994-04-08 | 1997-01-15 | Term Management Ltd | A ham production process |
-
2000
- 2000-10-03 IE IE20000798A patent/IES20000798A2/en not_active IP Right Cessation
-
2001
- 2001-10-03 IE IE20010869A patent/IE20010869A1/en not_active IP Right Cessation
- 2001-10-03 GB GB0123757A patent/GB2369284B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| GB2369284B (en) | 2004-11-03 |
| GB0123757D0 (en) | 2001-11-21 |
| IE20010869A1 (en) | 2002-05-29 |
| GB2369284A (en) | 2002-05-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3076713A (en) | Processing meat | |
| US3595679A (en) | Treatment of bacon bellies | |
| EP2632806B1 (en) | A process for processing animal protein product into cooked, sliced form | |
| US3753741A (en) | Process of preparing sliced canned ham | |
| US4057650A (en) | Bacon-like meat product of reduced fat content | |
| JP4700600B2 (en) | Process for producing frozen, marinated and restructured meat products | |
| EP1746897B1 (en) | Accelerated method for drying and maturing sliced food products | |
| US3075843A (en) | Method of making shaped meat products | |
| JP2007129948A (en) | Method for processing meat | |
| RU2516458C2 (en) | Method for product properties regulation during food products manufacture | |
| IES20000798A2 (en) | Meat curing | |
| KR101693451B1 (en) | Ham using frozen pork and Manufacturing method of theref | |
| KR100702162B1 (en) | Method for producing packed meat using achilles tendons and packed meat produced in the same method | |
| RU2265378C2 (en) | Method for producing of raw cured whole-muscular formed product of poultry meat | |
| EP0438619B1 (en) | Cooked meat | |
| JPS63226259A (en) | Method for improving taste and preservability of pig meat product not subjected to preservation treatment | |
| RU2340197C2 (en) | Method of accelerated drying and maturing of sliced food products | |
| US20170339989A1 (en) | Meat and methods of preparing same having reduced sodium content | |
| RU2208345C1 (en) | Method for producing of uncooked smoked whole-muscular product from portioned cutting beef or pork in package, particularly, beef, gammon, loin, boneless breast, neck, cured fillet, and uncooked smoked beef, gammon, loin, boneless breast, neck, cured fillet of portioned cutting in package produced by said method | |
| KR20230046471A (en) | processed food having main ingredient meat and preparing method thereof | |
| RU2211603C1 (en) | Shpikachki-type sausage | |
| EP3578060A1 (en) | Egg based foodstuff and process for manufacturing an egg based foodstuff | |
| Tomović et al. | 345 Manufacture of Whole Muscle Cook-In Ham | |
| KR20240020323A (en) | Method for preparing processed food of chicken breast for storage at room temperature | |
| JPH0518B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FD4E | Short term patents deemed void under section 64 |