ITMI20041991A1 - PROCESS OF PROCESSING A Bagged - Google Patents

PROCESS OF PROCESSING A Bagged

Info

Publication number
ITMI20041991A1
ITMI20041991A1 IT001991A ITMI20041991A ITMI20041991A1 IT MI20041991 A1 ITMI20041991 A1 IT MI20041991A1 IT 001991 A IT001991 A IT 001991A IT MI20041991 A ITMI20041991 A IT MI20041991A IT MI20041991 A1 ITMI20041991 A1 IT MI20041991A1
Authority
IT
Italy
Prior art keywords
bagged
processing
Prior art date
Application number
IT001991A
Other languages
Italian (it)
Inventor
Picarda Alessandria
Giada Masotti
Original Assignee
Holding Immobiliare Bresciana Srl
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 Holding Immobiliare Bresciana Srl filed Critical Holding Immobiliare Bresciana Srl
Priority to IT001991A priority Critical patent/ITMI20041991A1/en
Publication of ITMI20041991A1 publication Critical patent/ITMI20041991A1/en
Priority to PCT/IT2005/000551 priority patent/WO2006043297A2/en

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
    • A23B4/03—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
    • A23B4/02—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
    • A23B4/02—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
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/60—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
    • A23L13/65—Sausages

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)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
IT001991A 2004-10-20 2004-10-20 PROCESS OF PROCESSING A Bagged ITMI20041991A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
IT001991A ITMI20041991A1 (en) 2004-10-20 2004-10-20 PROCESS OF PROCESSING A Bagged
PCT/IT2005/000551 WO2006043297A2 (en) 2004-10-20 2005-09-27 Method for processing and manufacturing a prepared meat product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT001991A ITMI20041991A1 (en) 2004-10-20 2004-10-20 PROCESS OF PROCESSING A Bagged

Publications (1)

Publication Number Publication Date
ITMI20041991A1 true ITMI20041991A1 (en) 2005-01-20

Family

ID=35432586

Family Applications (1)

Application Number Title Priority Date Filing Date
IT001991A ITMI20041991A1 (en) 2004-10-20 2004-10-20 PROCESS OF PROCESSING A Bagged

Country Status (2)

Country Link
IT (1) ITMI20041991A1 (en)
WO (1) WO2006043297A2 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITBZ20070013A1 (en) * 2007-03-13 2008-09-14 Paul Vontavon PROCEDURE FOR THE FLAVORING OF MEAT
CN103005475A (en) * 2012-11-28 2013-04-03 江苏畜牧兽医职业技术学院 Method for processing nitrite-free color-developed dried meat slices based on maillard reaction of sucrose hydrolyzate
ITRM20130117A1 (en) * 2013-02-28 2014-08-29 Uni Campus Bio Medico Di Rom A SAMPLING DEVICE FOR FOOD PRODUCTS.

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0013042A3 (en) * 1978-12-11 1980-07-23 "P.V.B.A. Chemicals" Method for the preserving of meat pieces, solution used therefor and meat piece preserved according to said method
US4379794A (en) * 1980-10-14 1983-04-12 Armour And Company Process for preparing cooked bacon having reduced levels of N-nitrosamines
US4411922A (en) * 1981-07-27 1983-10-25 Armour And Company Process for preparing cooked meat having reduced levels of N-nitrosamines
DE4326688C1 (en) * 1993-08-04 1994-09-08 Fritz Kortschack Process for ripening and drying raw sausages, long-keeping sausages and similar products in a water-impermeable mould or casing to be vacuumised
US5997925A (en) * 1997-07-22 1999-12-07 Swift-Eckrich, Inc. Continuous manufacturing process and apparatus for preparing pre-cooked bacon
US6586030B1 (en) * 1998-08-04 2003-07-01 Sara Lee Corporation Method of producing a seasoned precooked meat product

Also Published As

Publication number Publication date
WO2006043297A2 (en) 2006-04-27
WO2006043297A3 (en) 2007-02-08

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