IT8819723A0 - Procedimento per la produzione di prosciutto cotto. - Google Patents

Procedimento per la produzione di prosciutto cotto.

Info

Publication number
IT8819723A0
IT8819723A0 IT8819723A IT1972388A IT8819723A0 IT 8819723 A0 IT8819723 A0 IT 8819723A0 IT 8819723 A IT8819723 A IT 8819723A IT 1972388 A IT1972388 A IT 1972388A IT 8819723 A0 IT8819723 A0 IT 8819723A0
Authority
IT
Italy
Prior art keywords
procedure
production
cooked ham
ham
cooked
Prior art date
Application number
IT8819723A
Other languages
English (en)
Other versions
IT1216050B (it
Inventor
Luigi Goglio
Original Assignee
Goglio Spa Luigi Milano
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 Goglio Spa Luigi Milano filed Critical Goglio Spa Luigi Milano
Priority to IT8819723A priority Critical patent/IT1216050B/it
Publication of IT8819723A0 publication Critical patent/IT8819723A0/it
Priority to US07/317,848 priority patent/US4948610A/en
Priority to CA000593256A priority patent/CA1332317C/en
Application granted granted Critical
Publication of IT1216050B publication Critical patent/IT1216050B/it

Links

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
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
IT8819723A 1988-03-10 1988-03-10 Procedimento per la produzione di prosciutto cotto. IT1216050B (it)

Priority Applications (3)

Application Number Priority Date Filing Date Title
IT8819723A IT1216050B (it) 1988-03-10 1988-03-10 Procedimento per la produzione di prosciutto cotto.
US07/317,848 US4948610A (en) 1988-03-10 1989-03-02 Procedure for the production of cooked ham
CA000593256A CA1332317C (en) 1988-03-10 1989-03-09 Procedure for the production of cooked ham

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT8819723A IT1216050B (it) 1988-03-10 1988-03-10 Procedimento per la produzione di prosciutto cotto.

Publications (2)

Publication Number Publication Date
IT8819723A0 true IT8819723A0 (it) 1988-03-10
IT1216050B IT1216050B (it) 1990-02-22

Family

ID=11160665

Family Applications (1)

Application Number Title Priority Date Filing Date
IT8819723A IT1216050B (it) 1988-03-10 1988-03-10 Procedimento per la produzione di prosciutto cotto.

Country Status (3)

Country Link
US (1) US4948610A (it)
CA (1) CA1332317C (it)
IT (1) IT1216050B (it)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2674407B1 (fr) * 1991-03-28 1993-07-09 Metalquimia Sa Procede de pasteurisation, sterilisation et ensachage aseptique de pieces de viandes.
EP0506599B1 (en) * 1991-03-28 1996-02-28 Metalquimia, S.A. Pasteurization, sterilization and aseptic packing procedure for meat products and machine therefor
US5328712A (en) * 1993-02-24 1994-07-12 Stevison Ham Company Method of making a bone-in meat product
IE70916B1 (en) * 1994-04-08 1997-01-15 Term Management Ltd A ham production process
IT1269990B (it) * 1994-09-21 1997-04-16 Rizzoli Emilio Procedimento per la lavorazione del tonno prima del suo confezionamento in scatola
US5537916A (en) * 1995-05-19 1996-07-23 Metalquimia, S.A. Automatic machine for sterilization and aseptic packing of pasteurized meat products
WO1998004142A1 (en) * 1996-07-29 1998-02-05 Osi Industries, Inc. Method of preparing fully cooked bacon derived from pork bellies
US6168822B1 (en) * 1998-09-30 2001-01-02 Sara Lee Corporation Method for producing a bone-in ham steak
US6780448B1 (en) 2001-02-06 2004-08-24 David Howard Pasteurization of food products
US7285299B1 (en) 2002-02-22 2007-10-23 David Howard Surface pasteurization of cooked food products
US6843043B2 (en) 2002-09-13 2005-01-18 Alkar Rapidpak, Inc. Web packaging pasteurization system
US20070026111A1 (en) * 2002-08-10 2007-02-01 Shelly Leann Cook Method for Obtaining a Fluid From a Bag Containing a Cooked Food Item
US20040025711A1 (en) * 2002-08-10 2004-02-12 Cook Shelly Leann Roasting bag
US6976347B2 (en) * 2002-09-13 2005-12-20 Alkar-Rapidpak, Inc. Surface pasteurization method
US20050008738A1 (en) * 2003-07-08 2005-01-13 Tarver Lacey Lanier Spiral sliced ham oven ready package and method
US20060128294A1 (en) * 2004-12-10 2006-06-15 Rome Howard M Prepackaged ready-to-eat pate-like food product
US7976885B2 (en) * 2007-10-23 2011-07-12 Alkar-Rapidpak-Mp Equipment, Inc. Anti-microbial injection for web packaging pasteurization system

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA847277A (en) * 1970-07-21 Torr David Food product and method
NL6809250A (it) * 1968-06-28 1969-07-25
US3663233A (en) * 1970-09-28 1972-05-16 Julius L Keszler Method of tenderizing, curing and cooking a meat product
US4287218A (en) * 1975-10-01 1981-09-01 Rich Norman I Ready-to-eat molded meat product
US4285980A (en) * 1979-04-25 1981-08-25 Reuben Lewis Method for preparing molded poultry product
US4574087A (en) * 1983-03-07 1986-03-04 Granite State Packing Company Portion pre-sliced roast beef product and process
US4606922A (en) * 1983-04-21 1986-08-19 W. R. Grace & Co., Cryovac Div. Cook-in meat packaging
US4672793A (en) * 1984-01-06 1987-06-16 W. R. Grace & Co. Molded meat vacuum packaging
US4820536A (en) * 1986-04-21 1989-04-11 Oscar Mayer Foods Corporation Method for cooking meat in a bag

Also Published As

Publication number Publication date
IT1216050B (it) 1990-02-22
US4948610A (en) 1990-08-14
CA1332317C (en) 1994-10-11

Similar Documents

Publication Publication Date Title
IT1216050B (it) Procedimento per la produzione di prosciutto cotto.
IT8719199A0 (it) Procedimento per la produzione di benzina.
IT1242028B (it) Apparecchiatura per la produzione di sigarette.
IT1229144B (it) Procedimento per la produzione di carbammati.
IT8522534A0 (it) Procedimento per la preparazione di insaccati e salumi.
MX10428A (es) Procedimiento para la preparacion de compuestos arilpiperazinil-alquilenfenil-p-heterociclicos y productos obtenidos mediante el mismo.
IT8820935A0 (it) Procedimento per la preparazione di 1,2,5,6,9,10 esabromociclododecano.
IT1230333B (it) Procedimento per la fabbricazione di pezzi stampati ceramici.
IT1230068B (it) Procedimento per la preparazione di n sulfoniluree.
IT1226096B (it) Procedimento per la produzione di cloruro di magnesio.
IT8622467A0 (it) Procedimento per la sintesi di perfluoroalcadieni.
IT8622149A0 (it) Procedimento per la produzione di gnocchi.
IT9067657A1 (it) Procedimento per la preparazione di alfa-alchil-lattoni.
IT8520156A0 (it) Procedimento per la produzione di articoli termoformati.
IT8920522A0 (it) Procedimento per la produzione di vanadio areni.
IT1230866B (it) Procedimento per la produzione di coke.
IT8719363A0 (it) Procedimento per la produzione di calcourea.
IT1229510B (it) Procedimento per la preparazione di alfa bromoalcilfluoruri.
IT8723035A0 (it) Procedimento per la preparazione di n acilaniline.
IT1231506B (it) Procedimento per la purificazione di polieteri polioli.
IT8821059A0 (it) Procedimento per la produzione di salami di piccole dimensioni.
IT9067138A1 (it) Procedimento per la preparazione di alfa-alchil lattoni.
IT8719073A0 (it) Procedimento per la preparazione di omega-isopropossifenolo.
IT8819919A0 (it) Procedimento perfezionato per laproduzione di componenti ceramici.
IT8967864A0 (it) Procedimento per la produzione di pizze

Legal Events

Date Code Title Description
TA Fee payment date (situation as of event date), data collected since 19931001

Effective date: 19950329