PT10615T - Produto cárneo curado em pedaços, em particular fiambre - Google Patents

Produto cárneo curado em pedaços, em particular fiambre

Info

Publication number
PT10615T
PT10615T PT10615U PT1061510U PT10615T PT 10615 T PT10615 T PT 10615T PT 10615 U PT10615 U PT 10615U PT 1061510 U PT1061510 U PT 1061510U PT 10615 T PT10615 T PT 10615T
Authority
PT
Portugal
Prior art keywords
pieces
fiambre
cereal product
product cured
carnative
Prior art date
Application number
PT10615U
Other languages
English (en)
Inventor
Nicolas Boege
Jens Urbar
Original Assignee
Zylum Beteiligungsgmbh & Co Patente Ii Kg
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 Zylum Beteiligungsgmbh & Co Patente Ii Kg filed Critical Zylum Beteiligungsgmbh & Co Patente Ii Kg
Publication of PT10615T publication Critical patent/PT10615T/pt

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
    • A23B4/023—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
    • A23B4/044—Smoking; Smoking devices
    • 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
    • A23L13/70—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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Cereal-Derived Products (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

A INVENÇÃO REFERE-SE A UM PRODUTO CÁRNEO QUE PODE GARANTIR UMA BOA QUALIDADE DE PRODUTO, E APRESENTA PROPRIEDADES BENÉFICAS PARA A SAÚDE QUANDO COMPARADO COM PRODUTOS CÁRNEOS CONVENCIONAIS.MAIS PARTICULARMENTE A INVENÇÃO REFERE-SE A UM PRODUTO CÁRNEO CURADO EM PEDAÇOS COM UM TEOR AUMENTADO DE ÁCIDO FÓLICO, DE UM SAL DO ÁCIDO FÓLICO E/OU DE UM DERIVADO DESTAS SUBSTÂNCIAS, QUANDO COMPARADO COM O TEOR NATURAL NESTAS SUBSTÂNCIAS, EM PARTICULAR ENTRE 3 MG/KG E 20 MG/KG DE PRODUTO CÁRNEO.
PT10615U 2009-09-11 2010-09-10 Produto cárneo curado em pedaços, em particular fiambre PT10615T (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE202009012378U DE202009012378U1 (de) 2009-09-11 2009-09-11 Gepökelte stückige Fleischware, insbesondere Kochschinken

Publications (1)

Publication Number Publication Date
PT10615T true PT10615T (pt) 2011-04-05

Family

ID=41361168

Family Applications (1)

Application Number Title Priority Date Filing Date
PT10615U PT10615T (pt) 2009-09-11 2010-09-10 Produto cárneo curado em pedaços, em particular fiambre

Country Status (12)

Country Link
US (1) US20120171330A1 (pt)
EP (1) EP2475257A1 (pt)
JP (1) JP2013504309A (pt)
CA (1) CA2771671A1 (pt)
DE (1) DE202009012378U1 (pt)
ES (1) ES2376442B1 (pt)
FI (1) FI8988U1 (pt)
FR (1) FR2949948B3 (pt)
IT (1) ITMI20100285U1 (pt)
PT (1) PT10615T (pt)
RU (1) RU2012114119A (pt)
WO (1) WO2011029893A1 (pt)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE112010004853A5 (de) 2009-12-18 2012-12-13 Hochschule Anhalt (FH); Hochschule für angewandte Wissenschaften Rohpökelwaren mit verbessertem Reifeprozess und Verfahren zu deren Herstellung
GB2493754A (en) * 2011-08-17 2013-02-20 Vion Food Group Ltd Curing composition comprising an umami flavouring agent
CN106135853A (zh) * 2015-03-13 2016-11-23 湖南金湘权食品有限公司 一种卤料及卤制品的制作方法
US20180343877A1 (en) * 2017-06-01 2018-12-06 Land O' Frost, Inc. Crisp meat chip and system and method for making the same
KR20220017418A (ko) 2019-06-05 2022-02-11 푸락 바이오켐 비.브이. 가공육의 품질 유지 또는 개선용 조성물
CN110447844A (zh) * 2019-07-26 2019-11-15 重庆工商大学 一种卤肉的制作方法
CN111838557A (zh) * 2020-07-17 2020-10-30 河南农业大学 一种牛肉盐水火腿加工工艺

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4087556A (en) * 1976-12-22 1978-05-02 Chemische Industrie Randstad, N.V. Folic acid animal feed materials and processes
CH692263A5 (de) * 1999-04-29 2002-04-30 Europ Foodtec Gmbh Fleischprodukte mit omega-3-Fettsäure und Vitamin.
DE10047515A1 (de) 2000-09-22 2002-04-18 Stolle Gmbh & Co Kg Geb Fleischprodukt für die menschliche Ernährung und Verfahren zum Herstellen eines Fleischproduktes
DE10301354A1 (de) * 2003-01-16 2004-07-29 Esa Patentverwertungsagentur Sachsen-Anhalt Gmbh Verfahren zur Herstellung von Rohwurst mit beschleunigtem Reifeprozess
ITMI20040934A1 (it) * 2004-05-10 2004-08-10 Flii Emiliani S P A I Prosciutto cotto
ES2302571B2 (es) * 2005-03-18 2009-03-16 Universidad Complutense De Madrid Procedimiento de obtencion de embutidos cocidos enriquecidos con acido folico.
US20080260913A1 (en) * 2007-04-05 2008-10-23 Solae, Llc Meat Compositions Comprising Colored Structured Protein Products

Also Published As

Publication number Publication date
EP2475257A1 (de) 2012-07-18
FI8988U1 (fi) 2010-11-30
ES2376442A1 (es) 2012-03-14
US20120171330A1 (en) 2012-07-05
WO2011029893A1 (de) 2011-03-17
FIU20100389U0 (fi) 2010-09-10
DE202009012378U1 (de) 2009-11-26
FR2949948B3 (fr) 2011-08-26
ES2376442B1 (es) 2013-04-02
ITMI20100285U1 (it) 2011-03-12
FR2949948A3 (fr) 2011-03-18
JP2013504309A (ja) 2013-02-07
CA2771671A1 (en) 2011-03-17
RU2012114119A (ru) 2013-10-20

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Legal Events

Date Code Title Description
BB1K Laying open of utility model application

Effective date: 20110331

MM3K Annulment or lapse (utility model)

Free format text: LAPSE DUE TO NON-PAYMENT OF FEES

Effective date: 20140310