ITUA20164555A1 - Procedimento per la preparazione di prosciutto cotto - Google Patents

Procedimento per la preparazione di prosciutto cotto

Info

Publication number
ITUA20164555A1
ITUA20164555A1 ITUA2016A004555A ITUA20164555A ITUA20164555A1 IT UA20164555 A1 ITUA20164555 A1 IT UA20164555A1 IT UA2016A004555 A ITUA2016A004555 A IT UA2016A004555A IT UA20164555 A ITUA20164555 A IT UA20164555A IT UA20164555 A1 ITUA20164555 A1 IT UA20164555A1
Authority
IT
Italy
Prior art keywords
procedure
preparation
cooked ham
ham
cooked
Prior art date
Application number
ITUA2016A004555A
Other languages
English (en)
Inventor
Roberto Barabino
Original Assignee
Barabino Salumi 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 Barabino Salumi S R L filed Critical Barabino Salumi S R L
Priority to ITUA2016A004555A priority Critical patent/ITUA20164555A1/it
Publication of ITUA20164555A1 publication Critical patent/ITUA20164555A1/it

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
    • A22C7/0023—Pressing means
    • A22C7/003—Meat-moulds
    • A22C7/0046—Containers in which meat is pressed and moulded
    • A22C7/0061—Containers for moulding and pressing ham
    • 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
    • A23L13/70—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
ITUA2016A004555A 2016-06-21 2016-06-21 Procedimento per la preparazione di prosciutto cotto ITUA20164555A1 (it)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITUA2016A004555A ITUA20164555A1 (it) 2016-06-21 2016-06-21 Procedimento per la preparazione di prosciutto cotto

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITUA2016A004555A ITUA20164555A1 (it) 2016-06-21 2016-06-21 Procedimento per la preparazione di prosciutto cotto

Publications (1)

Publication Number Publication Date
ITUA20164555A1 true ITUA20164555A1 (it) 2017-12-21

Family

ID=57209740

Family Applications (1)

Application Number Title Priority Date Filing Date
ITUA2016A004555A ITUA20164555A1 (it) 2016-06-21 2016-06-21 Procedimento per la preparazione di prosciutto cotto

Country Status (1)

Country Link
IT (1) ITUA20164555A1 (it)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL7215179A (en) * 1972-11-09 1974-05-13 Meat compressing/packaging into heat shrinkable foil - using reciprocating press plunger opposed to counter plunger on either side of slotted mandrel
FR2508279A1 (fr) * 1981-06-25 1982-12-31 Onno Procede de preparation de pieces de viande, notamment de jambon de porc
FR2745687A1 (fr) * 1996-03-07 1997-09-12 Bertoldi Daniele Procede de production pour jambon, et moyens relatifs au procede
DE19859830A1 (de) * 1998-12-23 2000-06-29 Zimbo Fleisch Und Wurstwaren G Verfahren zur Herstellung von Schinkenprodukten
ES2203339A1 (es) * 2002-09-26 2004-04-01 Jose Manuel Barrios Orozco Procedimiento para mejorar la curación de productos cárnicos.
DE102009013016A1 (de) * 2009-01-21 2010-07-22 Jupiter Kurt Grotloh Gmbh Verfahren zur Herstellung eines von einer Speckschicht ummantelten Fleischstücks
US20160058057A1 (en) * 2014-08-26 2016-03-03 Creminelli Fine Meats, LLC Ham and porcine products and process for preparing the same

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL7215179A (en) * 1972-11-09 1974-05-13 Meat compressing/packaging into heat shrinkable foil - using reciprocating press plunger opposed to counter plunger on either side of slotted mandrel
FR2508279A1 (fr) * 1981-06-25 1982-12-31 Onno Procede de preparation de pieces de viande, notamment de jambon de porc
FR2745687A1 (fr) * 1996-03-07 1997-09-12 Bertoldi Daniele Procede de production pour jambon, et moyens relatifs au procede
DE19859830A1 (de) * 1998-12-23 2000-06-29 Zimbo Fleisch Und Wurstwaren G Verfahren zur Herstellung von Schinkenprodukten
ES2203339A1 (es) * 2002-09-26 2004-04-01 Jose Manuel Barrios Orozco Procedimiento para mejorar la curación de productos cárnicos.
DE102009013016A1 (de) * 2009-01-21 2010-07-22 Jupiter Kurt Grotloh Gmbh Verfahren zur Herstellung eines von einer Speckschicht ummantelten Fleischstücks
US20160058057A1 (en) * 2014-08-26 2016-03-03 Creminelli Fine Meats, LLC Ham and porcine products and process for preparing the same

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