IT201700064621A1 - Metodo per la realizzazione di un salume. - Google Patents

Metodo per la realizzazione di un salume.

Info

Publication number
IT201700064621A1
IT201700064621A1 IT102017000064621A IT201700064621A IT201700064621A1 IT 201700064621 A1 IT201700064621 A1 IT 201700064621A1 IT 102017000064621 A IT102017000064621 A IT 102017000064621A IT 201700064621 A IT201700064621 A IT 201700064621A IT 201700064621 A1 IT201700064621 A1 IT 201700064621A1
Authority
IT
Italy
Prior art keywords
salami
making
Prior art date
Application number
IT102017000064621A
Other languages
English (en)
Inventor
Stefano Pelloni
Original Assignee
Fattoria Ca Dante S R L
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 Fattoria Ca Dante S R L filed Critical Fattoria Ca Dante S R L
Priority to IT102017000064621A priority Critical patent/IT201700064621A1/it
Publication of IT201700064621A1 publication Critical patent/IT201700064621A1/it

Links

Classifications

    • 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
    • A23L13/62—Coating with a layer, stuffing or laminating
    • 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
    • A23L13/67—Reformed meat products other than sausages

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)
IT102017000064621A 2017-06-12 2017-06-12 Metodo per la realizzazione di un salume. IT201700064621A1 (it)

Priority Applications (1)

Application Number Priority Date Filing Date Title
IT102017000064621A IT201700064621A1 (it) 2017-06-12 2017-06-12 Metodo per la realizzazione di un salume.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT102017000064621A IT201700064621A1 (it) 2017-06-12 2017-06-12 Metodo per la realizzazione di un salume.

Publications (1)

Publication Number Publication Date
IT201700064621A1 true IT201700064621A1 (it) 2018-12-12

Family

ID=60294192

Family Applications (1)

Application Number Title Priority Date Filing Date
IT102017000064621A IT201700064621A1 (it) 2017-06-12 2017-06-12 Metodo per la realizzazione di un salume.

Country Status (1)

Country Link
IT (1) IT201700064621A1 (it)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT202100005912A1 (it) * 2021-03-12 2022-09-12 Marco Priero Procedimento per stagionare salumi

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ANON.: "PROSCIUTTO CASTAGNOLO DATI TECNICI - TECHNICAL DATA - TECHNISCHE DATEN", 1 January 2017 (2017-01-01), Italy, XP055449039, Retrieved from the Internet <URL:http://www.fattoriacadante.it/wp-content/uploads/2017/04/PROSCIUTTO_CASTAGNOLO.pdf> [retrieved on 20180207] *
FABIO MOLINARI: "In prosciutto preso in castangna", 24 November 2016 (2016-11-24), XP002778079, Retrieved from the Internet <URL:https://www.ilgolosario.it/assaggi-e-news/produttori/il-prosciutto-preso-castagna> [retrieved on 20180207] *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT202100005912A1 (it) * 2021-03-12 2022-09-12 Marco Priero Procedimento per stagionare salumi

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