IES20050058A2 - A method for curing a meat product - Google Patents

A method for curing a meat product

Info

Publication number
IES20050058A2
IES20050058A2 IE20050058A IES20050058A IES20050058A2 IE S20050058 A2 IES20050058 A2 IE S20050058A2 IE 20050058 A IE20050058 A IE 20050058A IE S20050058 A IES20050058 A IE S20050058A IE S20050058 A2 IES20050058 A2 IE S20050058A2
Authority
IE
Ireland
Prior art keywords
vessel
hour period
over
resting
meat product
Prior art date
Application number
IE20050058A
Inventor
Jack Blake
Original Assignee
Dew Valley Foods 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
Application filed by Dew Valley Foods Ltd filed Critical Dew Valley Foods Ltd
Priority to IE20050058A priority Critical patent/IES20050058A2/en
Publication of IES20050058A2 publication Critical patent/IES20050058A2/en

Links

Classifications

    • Y—GENERAL 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Meat, Egg Or Seafood Products (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

Meat products, in particular pork bellies, are cured in a reduced time by placing the meat product and a curing mixture in a vessel under a vacuum, and rotating the vessel at the reduced pressure in order to accelerate brine absorption over a 10 hour period. The pressure is then increased by steam injection and the temperature raised to about 23 degrees C, while alternately rotating and resting the vessel over a 5.5 hour period. The cured product is then dried by alternately rotating and resting the vessel, applying a vacuum during the drying process, over a 4 hour period.
IE20050058A 2005-02-08 2005-02-08 A method for curing a meat product IES20050058A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
IE20050058A IES20050058A2 (en) 2005-02-08 2005-02-08 A method for curing a meat product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IE20050058A IES20050058A2 (en) 2005-02-08 2005-02-08 A method for curing a meat product

Publications (1)

Publication Number Publication Date
IES20050058A2 true IES20050058A2 (en) 2005-12-29

Family

ID=35966961

Family Applications (1)

Application Number Title Priority Date Filing Date
IE20050058A IES20050058A2 (en) 2005-02-08 2005-02-08 A method for curing a meat product

Country Status (1)

Country Link
IE (1) IES20050058A2 (en)

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Legal Events

Date Code Title Description
MM4A Patent lapsed