MX167162B - Procedimiento de elaboracion y curado de un producto carnico - Google Patents

Procedimiento de elaboracion y curado de un producto carnico

Info

Publication number
MX167162B
MX167162B MX000544A MX54485A MX167162B MX 167162 B MX167162 B MX 167162B MX 000544 A MX000544 A MX 000544A MX 54485 A MX54485 A MX 54485A MX 167162 B MX167162 B MX 167162B
Authority
MX
Mexico
Prior art keywords
pieces
curing
salting
mixture
processing
Prior art date
Application number
MX000544A
Other languages
English (en)
Inventor
D Fernando Abella Mairal
Original Assignee
Porta Barraca Antonio
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 Porta Barraca Antonio filed Critical Porta Barraca Antonio
Publication of MX167162B publication Critical patent/MX167162B/es

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
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23B4/32—Apparatus for preserving using solids
    • A23B4/325—Apparatus for preserving using solids with inorganic salts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B60—VEHICLES IN GENERAL
    • B60W—CONJOINT CONTROL OF VEHICLE SUB-UNITS OF DIFFERENT TYPE OR DIFFERENT FUNCTION; CONTROL SYSTEMS SPECIALLY ADAPTED FOR HYBRID VEHICLES; ROAD VEHICLE DRIVE CONTROL SYSTEMS FOR PURPOSES NOT RELATED TO THE CONTROL OF A PARTICULAR SUB-UNIT
    • B60W2510/00—Input parameters relating to a particular sub-units
    • B60W2510/10—Change speed gearings
    • B60W2510/105—Output torque
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B60—VEHICLES IN GENERAL
    • B60W—CONJOINT CONTROL OF VEHICLE SUB-UNITS OF DIFFERENT TYPE OR DIFFERENT FUNCTION; CONTROL SYSTEMS SPECIALLY ADAPTED FOR HYBRID VEHICLES; ROAD VEHICLE DRIVE CONTROL SYSTEMS FOR PURPOSES NOT RELATED TO THE CONTROL OF A PARTICULAR SUB-UNIT
    • B60W2520/00—Input parameters relating to overall vehicle dynamics
    • B60W2520/10—Longitudinal speed
    • 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

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La presente invención se refiere a procedimiento de elaboración y conservación de un producto cárnico, que siendo aplicable preferentemente en la curación de piezas de jamón fresco, deshuesado o no y comprendiendo una serie de fases en si conocidas y consistentes en: preparación: sazonar las piezas de jamón fresco y deshuesado mediante la mezcla tradicional de los aditivos; cloruro sódico, azúcar, nitrato potásico, nitrato sódico, ácido ascórbico o sus sales. Introducir dichas piezas, previa adaptación de las mismas para que adquieran una configuración definitiva, en una cámara de refrigeración para la igualación de la mezcla de salazón. Curado: introducir tales piezas en una cámara de secado sometida a una temperatura comprendida entre -1 y +5 grados C., y a una presión de máximo vacío, durante un período de tiempo comprendido entre 48 y 72 horas, en el cual la citada mezcla de salazón penetra en la masa muscular, con la particularidad de que el citado dispositivo rotativo gira continuamente a un máximo de 10 revoluciones/minuto, consistiendo además el procedimiento en añadir a la mezcla de salazón una cepas bacterianas con alta actividad lipofílica seleccionadas entre los géneros Micrococcus sp, Pseudomonas sp, Vibrio sp, Estafilococos coagulasa-negativos y otras bacterias que desarrollen tal actividad, sin producir productos secundarios no aptos para el consumo humano.
MX000544A 1985-10-10 1985-11-07 Procedimiento de elaboracion y curado de un producto carnico MX167162B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES547780A ES8608806A1 (es) 1985-10-10 1985-10-10 Procedimiento de elaboracion y conservacion de un producto carnico

Publications (1)

Publication Number Publication Date
MX167162B true MX167162B (es) 1993-03-08

Family

ID=8489940

Family Applications (1)

Application Number Title Priority Date Filing Date
MX000544A MX167162B (es) 1985-10-10 1985-11-07 Procedimiento de elaboracion y curado de un producto carnico

Country Status (15)

Country Link
EP (1) EP0218769A3 (es)
AT (1) AT388847B (es)
AU (1) AU5029485A (es)
BE (1) BE903614A (es)
CA (1) CA1278456C (es)
CH (1) CH664262A5 (es)
DE (1) DE3545326A1 (es)
ES (1) ES8608806A1 (es)
FR (1) FR2588449B1 (es)
GB (1) GB2181334A (es)
GR (1) GR853087B (es)
IT (1) IT1188209B (es)
MX (1) MX167162B (es)
NL (1) NL8503500A (es)
PT (1) PT81752B (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4942053A (en) * 1989-07-19 1990-07-17 Geo. A. Hormel & Company Vacuum chilling for processing meat
ES2127158B1 (es) * 1997-09-22 1999-12-01 Los Postigo De Cantimpalos Mae Procedimiento de fabricacion de centros de paleta curados.
ES2142253B1 (es) * 1997-12-12 2000-11-16 Roser Laromaine Jaime Procedimiento para la preparacion de un producto carnico, torre de prensado y equipo para la realizacion de dicho procedimiento.
ES2156737B1 (es) * 1999-06-11 2003-03-01 Garcia Carlos Nicome Ballester Composicion de un aditivo utilizado en la fabricacion de un producto carnico curado o no curado.

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB374611A (en) * 1931-05-27 1932-06-16 Bramigk And Company Ltd A new or improved process for curing meat and apparatus therefor
GB494388A (en) * 1937-02-13 1938-10-25 Noethiger Wullschleger & Cie Apparatus for preserving victuals, especially meat and cheese
GB1029534A (en) * 1962-03-22 1966-05-11 Slagteriernes Forskningsinst Improvements in and relating to a method of curing sliced pork or other meat
DE2056048A1 (en) * 1970-11-13 1972-05-18 JAKA, Jydske Andelsslagteriers Konservesfabrik A.m.b.A., Brabrand (Dänemark) Meat pickling/salting plant - using controlled mechanical processing and built-in cooling
BE786589A (es) * 1971-07-22 1973-01-22 Unilever Nv
DE2645054A1 (de) * 1976-10-06 1978-04-13 Mueller & Co Rudolf Verfahren zur herstellung verbesserter fermentierter fleischprodukte
FR2394250A1 (fr) * 1977-04-27 1979-01-12 Dreano Claude Procede de saumurage de viandes et moyens pour le mettre en oeuvre
JPS5617063A (en) * 1979-07-20 1981-02-18 Mitsubishi Electric Corp Manufacture of semiconductor device
NL8002714A (nl) * 1980-05-09 1981-12-01 Johannes Christina Langen En C Inrichting voor het behandelen van vleesporties.
DK478180A (da) * 1980-11-11 1982-05-12 Slagteriernes Forskningsindtit Fremgangsmaade til i koed at inkorporere stoffer der foreligger i oploest opsloemmet og eller findelt fast form samt plastpose til anvendelse ved fremgangsmaaden
DE3172733D1 (en) * 1980-12-05 1985-11-28 Raymond W Hubbard Meat processor and process for treating meat
DE3114913A1 (de) * 1981-04-13 1982-10-28 Karl Müller & Co, 7000 Stuttgart Verfahren zum herstellen von rohpoekelware
SU1098537A1 (ru) * 1982-09-02 1984-06-23 Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности Состав дл посола м са

Also Published As

Publication number Publication date
EP0218769A3 (en) 1988-01-13
DE3545326A1 (de) 1987-04-16
ES547780A0 (es) 1986-09-01
IT1188209B (it) 1988-01-07
ES8608806A1 (es) 1986-09-01
FR2588449A1 (fr) 1987-04-17
ATA339385A (de) 1989-02-15
NL8503500A (nl) 1987-05-04
GR853087B (es) 1986-04-22
AU5029485A (en) 1987-04-16
IT8523301A0 (it) 1985-12-20
GB8531518D0 (en) 1986-02-05
CA1278456C (en) 1991-01-02
CH664262A5 (de) 1988-02-29
EP0218769A2 (en) 1987-04-22
FR2588449B1 (fr) 1988-12-09
PT81752B (pt) 1988-01-22
PT81752A (en) 1986-01-02
AT388847B (de) 1989-09-11
BE903614A (fr) 1986-03-03
GB2181334A (en) 1987-04-23

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