NO168683C - PROCEDURE FOR CHEATING AND SALTING MEAT, SPECIFIC HAMS. - Google Patents

PROCEDURE FOR CHEATING AND SALTING MEAT, SPECIFIC HAMS.

Info

Publication number
NO168683C
NO168683C NO874384A NO874384A NO168683C NO 168683 C NO168683 C NO 168683C NO 874384 A NO874384 A NO 874384A NO 874384 A NO874384 A NO 874384A NO 168683 C NO168683 C NO 168683C
Authority
NO
Norway
Prior art keywords
chamber
meat
vacuum
hams
cheating
Prior art date
Application number
NO874384A
Other languages
Norwegian (no)
Other versions
NO874384D0 (en
NO168683B (en
NO874384L (en
Inventor
Claude Dreano
Original Assignee
Claude Dreano
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 Claude Dreano filed Critical Claude Dreano
Publication of NO874384D0 publication Critical patent/NO874384D0/en
Publication of NO874384L publication Critical patent/NO874384L/en
Publication of NO168683B publication Critical patent/NO168683B/en
Publication of NO168683C publication Critical patent/NO168683C/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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/021—Preserving by means of inorganic salts with apparatus adapted for gaseous preserving agents

Landscapes

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

Abstract

The pieces of meat for brining are placed in a chamber which can be rotated on itself. After rotation, a vacuum is applied to the chamber which receives the amount of brine required for the weight of meat in the chamber, then it is subjected to, preferably sterile, pressurised air. The vacuum/pressurisation cycle may be repeated several times with continuous rotation of the chamber during the vacuum stages and intermittent rotation during the pressurisation stages. The process applies to meats which undergo a conventional preliminary brining in order to refine the amount of brine.
NO874384A 1986-12-02 1987-10-21 PROCEDURE FOR CHEATING AND SALTING MEAT, SPECIFIC HAMS. NO168683C (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8616961A FR2607364B1 (en) 1986-12-02 1986-12-02 PROCESS FOR BRYING AND SALTING MEAT, ESPECIALLY HAMS

Publications (4)

Publication Number Publication Date
NO874384D0 NO874384D0 (en) 1987-10-21
NO874384L NO874384L (en) 1988-06-03
NO168683B NO168683B (en) 1991-12-16
NO168683C true NO168683C (en) 1992-03-25

Family

ID=9341547

Family Applications (1)

Application Number Title Priority Date Filing Date
NO874384A NO168683C (en) 1986-12-02 1987-10-21 PROCEDURE FOR CHEATING AND SALTING MEAT, SPECIFIC HAMS.

Country Status (7)

Country Link
EP (1) EP0273843B1 (en)
AT (1) ATE68069T1 (en)
DE (2) DE3773634D1 (en)
DK (1) DK174423B1 (en)
ES (1) ES2026564T3 (en)
FR (1) FR2607364B1 (en)
NO (1) NO168683C (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT392197B (en) * 1988-03-24 1991-02-11 Inject Star Poekelmasch DEVICE FOR MASSAGING MEAT- OR MEAT-LIKE GOODS
FR2807955B1 (en) * 2000-04-25 2003-04-25 Cirad METHOD AND DEVICE FOR VARIABLE PRESSURE DIP IMPREGNATION OF POROUS PRODUCTS OF ANIMAL OR PLANT ORIGIN

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2394250A1 (en) * 1977-04-27 1979-01-12 Dreano Claude MEAT BRINE-MAKING PROCESS AND MEANS FOR IMPLEMENTING IT
NO147936C (en) * 1980-06-27 1983-07-13 Kjell Opshaug PROCEDURE AND APPARATUS FOR ENZYMATIC RIPE OF FISH, SPECIAL SILY.
NL193627C (en) * 1980-10-14 2000-05-04 Challenge Cook Bros Inc Method for kneading pieces of meat, such as hams.

Also Published As

Publication number Publication date
FR2607364A1 (en) 1988-06-03
EP0273843A1 (en) 1988-07-06
DE3773634D1 (en) 1991-11-14
DK178887D0 (en) 1987-04-08
ES2026564T3 (en) 1992-05-01
DK174423B1 (en) 2003-02-24
DE273843T1 (en) 1989-01-05
NO874384D0 (en) 1987-10-21
FR2607364B1 (en) 1990-12-07
NO168683B (en) 1991-12-16
EP0273843B1 (en) 1991-10-09
ATE68069T1 (en) 1991-10-15
DK178887A (en) 1988-06-03
NO874384L (en) 1988-06-03

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Legal Events

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