IT202100005912A1 - PROCEDURE FOR SEASONING SALAMI - Google Patents
PROCEDURE FOR SEASONING SALAMI Download PDFInfo
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- IT202100005912A1 IT202100005912A1 IT102021000005912A IT202100005912A IT202100005912A1 IT 202100005912 A1 IT202100005912 A1 IT 202100005912A1 IT 102021000005912 A IT102021000005912 A IT 102021000005912A IT 202100005912 A IT202100005912 A IT 202100005912A IT 202100005912 A1 IT202100005912 A1 IT 202100005912A1
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- barrel
- aromatic compound
- process according
- cured meats
- support
- Prior art date
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- 238000000034 method Methods 0.000 title claims description 25
- 241001237745 Salamis Species 0.000 title description 8
- 235000015175 salami Nutrition 0.000 title description 8
- 235000011194 food seasoning agent Nutrition 0.000 title description 7
- 150000001491 aromatic compounds Chemical class 0.000 claims description 41
- 235000019542 Cured Meats Nutrition 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 235000008216 herbs Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000019568 aromas Nutrition 0.000 claims description 3
- 235000013405 beer Nutrition 0.000 claims description 3
- 235000020094 liqueur Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 description 5
- 238000009423 ventilation Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 239000000686 essence Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000015241 bacon Nutrition 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 101100117236 Drosophila melanogaster speck gene Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000015242 cooked ham Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000015224 raw ham Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
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- 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
- 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
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- 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
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
DESCRIZIONE DESCRIPTION
Annessa a domanda di brevetto per INVENZIONE INDUSTRIALE avente per titolo Attached to a patent application for INDUSTRIAL INVENTION having the title
?PROCEDIMENTO PER STAGIONARE SALUMI? ?PROCEDURE FOR SEASONING SALAMI?
La presente invenzione ha per oggetto un procedimento per stagionare salumi. The present invention relates to a process for curing cured meats.
Il procedimento ? impiegabile sia nella stagionatura di salumi insaccati (es. salame, coppa) sia nella stagionatura di salumi non insaccati (es. prosciutto crudo, prosciutto cotto, culatello, bresaola, speck, pancetta, ecc.). The procedure? it can be used both for curing cured meats (e.g. salami, coppa) and for curing cured meats that are not stuffed (e.g. raw ham, cooked ham, culatello, bresaola, speck, bacon, etc.).
Come ? noto, la stagionatura dei salumi ? un processo di maturazione composto sostanzialmente da tre fasi: la stufatura, l?asciugatura e l?invecchiamento. As ? known, the seasoning of salami? a maturation process essentially made up of three phases: stewing, drying and ageing.
Durante la stufatura, che dura da poche ore a pochi giorni, il salume inizia a perdere acqua e, di conseguenza, peso e volume. Fondamentale in questa fase ? il controllo della temperatura e dell?umidit?. During stewing, which lasts from a few hours to a few days, the cured meat begins to lose water and, consequently, its weight and volume. Fundamental at this stage? temperature and humidity control.
Durante l?asciugatura, il salume deve trovarsi in un locale che garantisca una adeguata circolazione d?aria. Si tratta di una fase che dura in media 8-10 giorni. During drying, the cured meat must be in a room that guarantees adequate air circulation. This is a phase that lasts an average of 8-10 days.
All?asciugatura segue l?invecchiamento, che pu? durare diverse settimane. Proprio per la necessit? di garantire predefinite condizioni di temperatura, umidit?, ventilazione (diverse a seconda della tipologia di salume), la stagionatura avviene in luoghi dedicati. After drying, aging follows, which can last several weeks. Just for the need? to guarantee predefined conditions of temperature, humidity, ventilation (different according to the type of cured meat), the seasoning takes place in dedicated places.
Il luogo di stagionatura pu? essere una cantina naturale in un salumificio oppure un armadio o cella di stagionatura, in cui ? possibile impostare e tenere sotto controllo i vari parametri (temperatura, umidit?, areazione, ecc.). The maturing place can be a natural cellar in a salami factory or a cabinet or maturing cell, in which? It is possible to set and monitor the various parameters (temperature, humidity, ventilation, etc.).
In questo contesto, il compito tecnico alla base della presente invenzione ? proporre un procedimento per stagionare salumi che sia rispettoso delle tradizioni ed esalti ulteriormente il sapore. In this context, the technical task underlying the present invention ? propose a process for seasoning cold cuts that is respectful of traditions and further enhances the flavour.
Altro scopo della presente invenzione ? proporre un procedimento per stagionare salumi che consenta di ottenere un prodotto finale versatile, cio? avente caratteristiche organolettiche che possono essere in parte adattate in funzione delle esigenze e/o delle tradizioni di un territorio. Another purpose of the present invention? propose a process for curing cured meats that allows you to obtain a versatile final product, ie? having organoleptic characteristics that can be partially adapted according to the needs and/or traditions of a territory.
Il compito tecnico precisato e gli scopi specificati sono sostanzialmente raggiunti da un procedimento per stagionare salumi, comprendente le fasi di The technical task specified and the aims specified are substantially achieved by a process for curing cured meats, comprising the steps of
? predisporre una botte in legno con il fondo su un piano di appoggio; ? introdurre nella botte una quantit? predefinita di un composto aromatico che si dispone sul fondo della botte; ? prepare a wooden barrel with the bottom on a support surface; ? introduce into the barrel a quantity default of an aromatic compound that is placed on the bottom of the barrel;
? in corrispondenza di una estremit? superiore aperta della botte collocare un supporto per i salumi; ? at one end? open top of the barrel to place a holder for the sausages;
? sistemare uno o pi? salumi all?interno della botte in modo tale che siano appesi al supporto; ? fix one or more cured meats inside the barrel so that they are hung on the support;
? lasciare i salumi cos? appesi all?interno della botte per un periodo di stagionatura di almeno 3 settimane. ? leave the salami cos? hung inside the barrel for a maturing period of at least 3 weeks.
In accordo con un aspetto dell?invenzione, il supporto comprende una griglia. In accordance with one aspect of the invention, the support comprises a grid.
Preferibilmente, i salumi sono appesi al supporto in modo tale da trovarsi in una posizione sopraelevata rispetto al composto aromatico presente nella botte. Preferably, the cured meats are hung from the support in such a way as to be in a raised position with respect to the aromatic compound present in the barrel.
In accordo con un aspetto dell?invenzione, il procedimento comprende inoltre una fase di chiudere con un coperchio l?estremit? superiore della botte dopo aver sistemato i salumi all?interno della botte. In accordance with one aspect of the invention, the method further comprises a step of closing the end of the bottle with a lid. top of the barrel after placing the cured meats inside the barrel.
In accordo con un aspetto dell?invenzione, il procedimento comprende inoltre una fase di ventilare periodicamente l?interno della botte. In accordance with one aspect of the invention, the method further comprises a step of periodically ventilating the inside of the barrel.
In particolare, la fase di ventilare l?interno della botte avviene rimuovendo o sollevando il coperchio dall?estremit? superiore della botte oppure rimuovendo un tappo della botte. In particular, the phase of ventilating the inside of the barrel takes place by removing or lifting the lid from the end of the barrel. top of the barrel or by removing a barrel cap.
In accordo con una forma realizzativa, il composto aromatico ? un liquido a base alcoolica oppure non alcoolica. In accordance with one embodiment, the aromatic compound is an alcoholic or non-alcoholic based liquid.
Ad esempio, il composto aromatico ? a base di vino oppure distillato oppure liquore oppure birra. For example, the aromatic compound ? based on wine or distillate or liqueur or beer.
In alternativa, il composto aromatico ? uno sciroppo di acqua e aromi. In accordo con un?altra forma realizzativa, il composto aromatico (4) ? una miscela di erbe aromatiche e/o di spezie. Alternatively, the aromatic compound ? a syrup of water and aromas. According to another embodiment, the aromatic compound (4) is a blend of herbs and/or spices.
In accordo con un?altra forma realizzativa, il composto aromatico ? un liquido contenente una miscela di erbe aromatiche e/o spezie. According to another embodiment, the aromatic compound is a liquid containing a blend of herbs and/or spices.
Ulteriori caratteristiche e vantaggi della presente invenzione appariranno maggiormente chiari dalla descrizione indicativa, e pertanto non limitativa, di una forma di realizzazione preferita ma non esclusiva di un procedimento per stagionare salumi, come illustrato negli uniti disegni in cui: Further characteristics and advantages of the present invention will appear more clearly from the indicative, and therefore non-limiting, description of a preferred but not exclusive embodiment of a process for curing cured meats, as illustrated in the attached drawings in which:
- la figura 1 illustra una botte per impiego in un procedimento per stagionare salumi, in accordo con la presente invenzione; - figure 1 illustrates a barrel for use in a process for curing cured meats, in accordance with the present invention;
- la figura 2 illustra una botte con i salumi appesi durante un periodo di stagionatura, in accordo con la presente invenzione. - figure 2 illustrates a barrel with cured meats hanging during a seasoning period, in accordance with the present invention.
Con riferimento alle figure, il numero 1 indica una botte in legno. With reference to the figures, the number 1 indicates a wooden barrel.
La botte 1 pu? essere realizzata in diversi tipi di essenze, quali ciliegio, castagno, rovere, quercia, ecc. The barrel 1 can? be made in different types of essences, such as cherry, chestnut, durmast, oak, etc.
La botte 1 viene appoggiata con il suo fondo 2 su un piano di appoggio P, quale un pavimento oppure una piattaforma oppure una mensola di un magazzino di stoccaggio, ecc. The barrel 1 is rested with its bottom 2 on a support surface P, such as a floor or a platform or a shelf of a storage warehouse, etc.
Il fondo 2 della botte 1 in questo contesto ? la sua base circolare inferiore. Preferibilmente, la botte 1 cos? predisposta ? sostanzialmente in verticale, cio? con il suo asse di simmetria in verticale. Bottom 2 of barrel 1 in this context? its lower circular base. Preferably, barrel 1 cos? prepared ? substantially vertically, that is? with its axis of symmetry vertical.
In alternativa, la botte 1 pu? essere inclinata. Alternatively, barrel 1 can? be inclined.
Una estremit? superiore 3 della botte 1 ? inizialmente lasciata aperta. One end? top 3 of cask 1 ? initially left open.
All?interno della botte 1 viene introdotto un composto aromatico 4 in una quantit? predefinita. Preferibilmente, il composto aromatico 4 ? introdotto dall?estremit? superiore 3 aperta della botte 1. Inside the barrel 1 an aromatic compound 4 is introduced in a quantity default. Preferably, the aromatic compound 4 ? introduced by? open top 3 of barrel 1.
l composto aromatico 4 pu? essere liquido oppure solido. the aromatic compound 4 can? be liquid or solid.
In accordo con un aspetto dell?invenzione, il composto aromatico 4 ? un liquido a base alcoolica. In accordance with one aspect of the invention, the aromatic compound 4 ? an alcohol-based liquid.
A titolo di esempio, il composto aromatico 4 pu? essere a base di vino oppure distillato oppure liquore oppure birra. As an example, the aromatic compound 4 can? be based on wine or distillate or liqueur or beer.
In accordo con un aspetto dell?invenzione, il composto aromatico 4 ? un liquido non alcoolico, ad esempio uno sciroppo di acqua e aromi. In accordance with one aspect of the invention, the aromatic compound 4 ? a non-alcoholic liquid, such as a syrup of water and flavourings.
In accordo con un aspetto dell?invenzione, il composto aromatico 4 ? una miscela di erbe aromatiche e/o di spezie. In accordance with one aspect of the invention, the aromatic compound 4 ? a blend of herbs and/or spices.
In accordo con un aspetto dell?invenzione, il composto aromatico 4 ? un liquido contenente delle erbe aromatiche e/o delle spezie. In accordance with one aspect of the invention, the aromatic compound 4 ? a liquid containing aromatic herbs and/or spices.
In corrispondenza dell?estremit? superiore 3 aperta della botte 1 viene collocato un supporto 5 per i salumi 10. At the end? open top 3 of the barrel 1 a support 5 is placed for the cured meats 10.
I salumi 10 vengono appesi al supporto 5 in modo tale che per gravit? risultino sospesi all?interno della botte 1. The cured meats 10 are hung on the support 5 in such a way that due to gravity are suspended inside barrel 1.
I salumi 10 cos? appesi restano in una posizione sopraelevata rispetto al composto aromatico 4 presente nella botte 1. Cured meats 10 what? hanging they remain in an elevated position with respect to the aromatic compound 4 present in barrel 1.
In altre parole, i salumi 10 non sono immersi nel composto aromatico 4 e non sono a contatto diretto con quest?ultimo, ma ricevono gli effluvi aromatici che si sprigionano da tale composto aromatico 4 durante la permanenza all?interno della botte 1. In other words, the cured meats 10 are not immersed in the aromatic compound 4 and are not in direct contact with the latter, but receive the aromatic scents which are released by this aromatic compound 4 during their stay inside the barrel 1.
A titolo di esempio, il composto aromatico 4 raggiunge un livello di pochi centimetri dal fondo 2 della botte 1. By way of example, the aromatic compound 4 reaches a level a few centimeters from the bottom 2 of the barrel 1.
In accordo con una forma realizzativa, il supporto 5 comprende una griglia. I salumi 10 sono appesi alla griglia 5 mediante ganci applicati ad una loro estremit?. In accordance with one embodiment, the support 5 comprises a grid. The cured meats 10 are hung from the grid 5 by means of hooks applied to one of their ends.
La griglia 5 ? formata da almeno una prima serie di sbarre parallele. Preferibilmente, la griglia 5 comprende anche una seconda serie di sbarre parallele, disposte in modo inclinato (ad esempio ortogonale) rispetto alla prima serie di sbarre. In tal caso, la griglia 5 definisce un reticolo. Grid 5? formed by at least a first series of parallel bars. Preferably, the grid 5 also comprises a second series of parallel bars, arranged in an inclined manner (for example perpendicular) with respect to the first series of bars. In that case, grid 5 defines a lattice.
In accordo con una forma realizzativa, la griglia 5 ha uno sviluppo sostanzialmente planare. In accordance with one embodiment, the grid 5 has a substantially planar development.
Preferibilmente, la griglia 5 si estende almeno per tutta l?estremit? superiore aperta 3 della botte 1. Preferably, the grid 5 extends at least along the entire end open top 3 of barrel 1.
I salumi 10 cos? appesi all?interno della botte 1 sono lasciati a riposo per un periodo di stagionatura di almeno 3 settimane. Cured meats 10 what? hung inside the barrel 1 they are left to rest for a maturing period of at least 3 weeks.
Preferibilmente, il periodo di stagionatura pu? durare 1-2 mesi, o anche di pi? in funzione del tipo di salume e delle necessit? del produttore. Preferably, the maturing period can last 1-2 months, or even more? according to the type of cured meat and the needs? of the manufacturer.
In accordo con un aspetto dell?invenzione, il metodo prevede anche una fase di chiudere con un coperchio 6 l?estremit? superiore 3 della botte 1 dopo aver sistemato i salumi 10 all?interno della botte 1. In accordance with one aspect of the invention, the method also provides for a step of closing the end of the tube with a lid 6 top 3 of barrel 1 after placing the cold cuts 10 inside barrel 1.
Preferibilmente, l?interno della botte 1 viene periodicamente ventilato. Preferably, the inside of the barrel 1 is periodically ventilated.
Ad esempio, la ventilazione dell?interno della botte 1 avviene rimuovendo o sollevando il coperchio 6 dall?estremit? superiore 3 della botte 1. For example, the ventilation of the inside of the barrel 1 takes place by removing or lifting the lid 6 from the end? top 3 of barrel 1.
In alternativa, la ventilazione pu? avvenire rimuovendo un tappo applicato ad un foro passante 7 della botte 1. Alternatively, ventilation can take place by removing a cap applied to a through hole 7 of barrel 1.
Il periodo di stagionatura pu? dipendere da vari fattori. The maturation period can depend on various factors.
Ad esempio, ogni salume 10 pu? avere un periodo di stagionatura diverso, che viene definito anche in funzione del composto aromatico 4 impiegato. In particolare, i periodi di stagionatura e la tipologia di composto aromatico 4 sono diversi per salami, coppe, pancette, ecc. For example, each salami 10 pu? have a different maturation period, which is also defined according to the aromatic compound 4 used. In particular, the maturing periods and the type of aromatic compound 4 are different for salami, coppa, bacon, etc.
Un altro fattore che pu? incidere sul periodo di stagionatura ? l?essenza che costituisce la botte 1. Another factor that can affect the maturation period? the essence that makes up the barrel 1.
Inoltre, il periodo di stagionatura pu? essere variato in funzione delle condizioni ambientali (es. umidit?, temperatura, ecc.). Furthermore, the maturing period can be varied according to the environmental conditions (e.g. humidity, temperature, etc.).
Dalla descrizione effettuata risultano chiare le caratteristiche del procedimento per stagionare salumi, secondo la presente invenzione, cos? come chiari ne risultano i vantaggi. From the description given, the characteristics of the process for curing cured meats, according to the present invention, are clear, as follows: how clear are the advantages.
Durante il procedimento di stagionatura ideato, i salumi sono mantenuti all?interno di un ambiente (la botte in legno) in cui si viene a creare un microclima adatto alla maturazione e saturo di aromi, provenienti sia dal legno che dal composto aromatico prescelto. During the seasoning process devised, the cured meats are kept inside an environment (the wooden barrel) in which a microclimate is created suitable for maturation and saturated with aromas, coming both from the wood and from the chosen aromatic compound.
Selezionando l?essenza della botte e il composto aromatico ? possibile quindi esaltare il profumo e il sapore del prodotto finale in modo versatile, eventualmente anche in funzione delle tipicit? del gusto in base alle tradizioni dei vari luoghi. Selecting the essence of the barrel and the aromatic compound? It is therefore possible to enhance the aroma and flavor of the final product in a versatile way, possibly also according to the typical characteristics of the product. of taste based on the traditions of the various places.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102021000005912A IT202100005912A1 (en) | 2021-03-12 | 2021-03-12 | PROCEDURE FOR SEASONING SALAMI |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102021000005912A IT202100005912A1 (en) | 2021-03-12 | 2021-03-12 | PROCEDURE FOR SEASONING SALAMI |
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| IT202100005912A1 true IT202100005912A1 (en) | 2022-09-12 |
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| IT102021000005912A IT202100005912A1 (en) | 2021-03-12 | 2021-03-12 | PROCEDURE FOR SEASONING SALAMI |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1972204B1 (en) * | 2007-03-13 | 2009-10-21 | Paul Vontavon | Method for giving aroma to meat |
| CN108378302A (en) * | 2018-02-08 | 2018-08-10 | 张俊 | A kind of preparation method and hand-shredded meat of hand-shredded meat |
| KR101921713B1 (en) * | 2018-05-17 | 2018-11-23 | 사단법인 청정제주돈육클러스터사업단 | Ham and Manufacturing method thereof |
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