MX174178B - Producto carnico deshidratado - Google Patents

Producto carnico deshidratado

Info

Publication number
MX174178B
MX174178B MX015589A MX1558989A MX174178B MX 174178 B MX174178 B MX 174178B MX 015589 A MX015589 A MX 015589A MX 1558989 A MX1558989 A MX 1558989A MX 174178 B MX174178 B MX 174178B
Authority
MX
Mexico
Prior art keywords
meat
meat product
dehydrated meat
dehydrated
cooking
Prior art date
Application number
MX015589A
Other languages
English (en)
Inventor
Eldon Chen-Hsiung Lee
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of MX174178B publication Critical patent/MX174178B/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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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

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)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La presente invención se refiere a un procedimiento para la preparación de un producto cárnico deshidratado que comprende poner en contacto la carne con ácido ascórbico o una sal respectiva y un sabor de carne de reacción de Maillar derivado de un hidrolizado proteínico para proporcionar penetración efectiva en la carne, cocción, y finalmente secado de la carne.
MX015589A 1988-05-03 1989-04-01 Producto carnico deshidratado MX174178B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US18977188A 1988-05-03 1988-05-03

Publications (1)

Publication Number Publication Date
MX174178B true MX174178B (es) 1994-04-27

Family

ID=22698701

Family Applications (1)

Application Number Title Priority Date Filing Date
MX015589A MX174178B (es) 1988-05-03 1989-04-01 Producto carnico deshidratado

Country Status (13)

Country Link
EP (1) EP0340449B1 (es)
JP (1) JPH0213345A (es)
AR (1) AR242485A1 (es)
AT (1) ATE93122T1 (es)
CA (1) CA1335546C (es)
DE (1) DE68908460T2 (es)
DK (1) DK214089A (es)
ES (1) ES2011751A6 (es)
FI (1) FI891726A (es)
MX (1) MX174178B (es)
MY (1) MY104426A (es)
NO (1) NO172473C (es)
PT (1) PT90438B (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH680971A5 (es) * 1990-11-07 1992-12-31 Nestle Sa
JP2627685B2 (ja) * 1991-04-10 1997-07-09 株式会社花正 即席食品の製造方法
WO2004066741A1 (en) * 2003-01-28 2004-08-12 J.M. Schneider Inc. Shelf stable, dehydrated, heat-treated meat protein product and method of preparing same
WO2010111984A1 (de) * 2009-04-03 2010-10-07 Fraunhofer Gesellschaft zur Förderung der angewandten Forschung e.V. Verfahren zur herstellung eines instant-hackfleischprodukts und nach dem verfahren hergestelltes instant-hackfleischprodukt
CN102960751B (zh) * 2012-11-23 2014-10-29 云南莱德福科技有限公司 一种含焦磷酸一氢三钠的添加剂及其抗氧化用途
JP7051513B2 (ja) * 2018-03-22 2022-04-11 日清食品ホールディングス株式会社 乾燥肉の製造方法
WO2020031401A1 (ja) * 2018-08-07 2020-02-13 ポッカサッポロフード＆ビバレッジ株式会社 乾燥畜肉の製造方法
JP7241485B2 (ja) * 2018-08-07 2023-03-17 ポッカサッポロフード＆ビバレッジ株式会社 乾燥畜肉の製造方法
JP7241500B2 (ja) * 2018-10-16 2023-03-17 ポッカサッポロフード＆ビバレッジ株式会社 乾燥畜肉の製造方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE662906A (es) * 1964-04-22 1900-01-01
FR1518435A (fr) * 1966-04-12 1968-03-22 Vaessen Schoemaker Holding Bv Procédé pour améliorer la qualité des parties du corps des animaux destinées à la consommation
US3930046A (en) * 1974-12-03 1975-12-30 Procter & Gamble Process for preparing a meat flavoring
JPS60145067A (ja) * 1984-01-09 1985-07-31 Takeda Chem Ind Ltd 肉類食品の退色防止方法および退色防止用組成物

Also Published As

Publication number Publication date
DE68908460D1 (de) 1993-09-23
DK214089A (da) 1989-11-04
EP0340449B1 (en) 1993-08-18
CA1335546C (en) 1995-05-16
DK214089D0 (da) 1989-05-02
EP0340449A2 (en) 1989-11-08
AR242485A1 (es) 1993-04-30
DE68908460T2 (de) 1993-12-16
ATE93122T1 (de) 1993-09-15
NO891701L (no) 1989-11-06
JPH0213345A (ja) 1990-01-17
NO891701D0 (no) 1989-04-25
MY104426A (en) 1994-03-31
FI891726A0 (fi) 1989-04-12
ES2011751A6 (es) 1990-02-01
NO172473B (no) 1993-04-19
PT90438A (pt) 1989-11-30
PT90438B (pt) 1994-08-31
NO172473C (no) 1993-07-28
EP0340449A3 (en) 1992-01-29
FI891726A (fi) 1989-11-04

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