PT95570B - Processo para a preparacao de carne aromatizada - Google Patents
Processo para a preparacao de carne aromatizada Download PDFInfo
- Publication number
- PT95570B PT95570B PT95570A PT9557090A PT95570B PT 95570 B PT95570 B PT 95570B PT 95570 A PT95570 A PT 95570A PT 9557090 A PT9557090 A PT 9557090A PT 95570 B PT95570 B PT 95570B
- Authority
- PT
- Portugal
- Prior art keywords
- weight
- portions
- meat
- mixture
- process according
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims description 25
- 238000002360 preparation method Methods 0.000 title claims description 3
- 239000000203 mixture Substances 0.000 claims abstract description 61
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims description 31
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 19
- 238000010411 cooking Methods 0.000 claims description 17
- 239000003963 antioxidant agent Substances 0.000 claims description 15
- 230000003078 antioxidant effect Effects 0.000 claims description 15
- 235000006708 antioxidants Nutrition 0.000 claims description 15
- 235000013594 poultry meat Nutrition 0.000 claims description 14
- SRBFZHDQGSBBOR-IOVATXLUSA-N Xylose Natural products O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 7
- 235000018417 cysteine Nutrition 0.000 claims description 7
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- 239000011593 sulfur Substances 0.000 claims description 7
- 229910052717 sulfur Inorganic materials 0.000 claims description 7
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 229940073490 sodium glutamate Drugs 0.000 claims description 4
- 235000015223 cooked beef Nutrition 0.000 claims description 3
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 claims description 2
- 235000013902 inosinic acid Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 125000000969 xylosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)CO1)* 0.000 claims 1
- 239000005864 Sulphur Substances 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 235000015278 beef Nutrition 0.000 description 9
- 244000144977 poultry Species 0.000 description 9
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 6
- 229960002433 cysteine Drugs 0.000 description 6
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 6
- 229960003495 thiamine Drugs 0.000 description 6
- 235000019157 thiamine Nutrition 0.000 description 6
- 239000011721 thiamine Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 239000008187 granular material Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 235000019568 aromas Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000004712 monophosphates Chemical class 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229930010555 Inosine Natural products 0.000 description 1
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- -1 glucose or fructose Chemical class 0.000 description 1
- 150000002402 hexoses Chemical class 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229960003786 inosine Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 229960004452 methionine Drugs 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH3710/89A CH679543A5 (forum.php) | 1989-10-12 | 1989-10-12 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PT95570A PT95570A (pt) | 1991-09-30 |
| PT95570B true PT95570B (pt) | 1997-11-28 |
Family
ID=4261853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PT95570A PT95570B (pt) | 1989-10-12 | 1990-10-11 | Processo para a preparacao de carne aromatizada |
Country Status (13)
| Country | Link |
|---|---|
| EP (1) | EP0422476B2 (forum.php) |
| JP (1) | JP2799237B2 (forum.php) |
| AT (1) | ATE88064T1 (forum.php) |
| AU (1) | AU625984B2 (forum.php) |
| CA (1) | CA2025163A1 (forum.php) |
| CH (1) | CH679543A5 (forum.php) |
| DE (1) | DE69001346T3 (forum.php) |
| DK (1) | DK0422476T4 (forum.php) |
| ES (1) | ES2041481T5 (forum.php) |
| GR (1) | GR3032971T3 (forum.php) |
| MY (1) | MY106575A (forum.php) |
| PT (1) | PT95570B (forum.php) |
| ZA (1) | ZA906893B (forum.php) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH680971A5 (forum.php) * | 1990-11-07 | 1992-12-31 | Nestle Sa | |
| ATE94029T1 (de) * | 1990-03-08 | 1993-09-15 | Unilever Nv | Verfahren zur zubereitung von synthetischen geschmacksstoffen. |
| ES2209605B1 (es) * | 2002-03-20 | 2005-10-01 | Jose Caballero Fernandez | Producto carnico confitado y procedimiento para su obtencion. |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB185110A (en) * | 1921-08-27 | 1923-05-17 | William Frederick Remus | An improved process for the preparation of meat powders |
| CH416293A (fr) * | 1964-02-08 | 1966-06-30 | Maggi Ag | Procédé de fabrication d'un produit aromatisant pour les aliments |
| US3930046A (en) * | 1974-12-03 | 1975-12-30 | Procter & Gamble | Process for preparing a meat flavoring |
| DE3206587A1 (de) * | 1982-02-24 | 1983-09-01 | Dragoco Gerberding & Co Gmbh, 3450 Holzminden | Verfahren zur herstellung von artspezifischen, konzentrierten aromen auf fleischbasen |
| EP0160794B1 (en) * | 1984-04-16 | 1988-06-29 | Societe Des Produits Nestle S.A. | Chicken flavorants and the processes for preparing them |
| FR2614183B1 (fr) * | 1987-04-21 | 1990-04-06 | Combes Andre | Composition d'addition pour produits d'alimentation humaine. |
| CH680971A5 (forum.php) * | 1990-11-07 | 1992-12-31 | Nestle Sa |
-
1989
- 1989-10-12 CH CH3710/89A patent/CH679543A5/fr not_active IP Right Cessation
-
1990
- 1990-08-24 AU AU61354/90A patent/AU625984B2/en not_active Ceased
- 1990-08-29 ZA ZA906893A patent/ZA906893B/xx unknown
- 1990-09-12 CA CA002025163A patent/CA2025163A1/en not_active Abandoned
- 1990-10-01 EP EP90118796A patent/EP0422476B2/fr not_active Expired - Lifetime
- 1990-10-01 DK DK90118796T patent/DK0422476T4/da not_active Application Discontinuation
- 1990-10-01 AT AT90118796T patent/ATE88064T1/de not_active IP Right Cessation
- 1990-10-01 ES ES90118796T patent/ES2041481T5/es not_active Expired - Lifetime
- 1990-10-01 DE DE69001346T patent/DE69001346T3/de not_active Expired - Fee Related
- 1990-10-05 MY MYPI90001739A patent/MY106575A/en unknown
- 1990-10-11 JP JP2273110A patent/JP2799237B2/ja not_active Expired - Lifetime
- 1990-10-11 PT PT95570A patent/PT95570B/pt not_active IP Right Cessation
-
2000
- 2000-03-16 GR GR20000400671T patent/GR3032971T3/el not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| GR3032971T3 (en) | 2000-07-31 |
| MY106575A (en) | 1995-06-30 |
| ES2041481T3 (es) | 1993-11-16 |
| DE69001346D1 (de) | 1993-05-19 |
| DE69001346T3 (de) | 2000-10-12 |
| JP2799237B2 (ja) | 1998-09-17 |
| JPH03133362A (ja) | 1991-06-06 |
| ATE88064T1 (de) | 1993-04-15 |
| PT95570A (pt) | 1991-09-30 |
| CA2025163A1 (en) | 1991-04-13 |
| DE69001346T2 (de) | 1993-07-29 |
| EP0422476A1 (fr) | 1991-04-17 |
| EP0422476B2 (fr) | 1999-12-22 |
| ZA906893B (en) | 1991-06-26 |
| CH679543A5 (forum.php) | 1992-03-13 |
| EP0422476B1 (fr) | 1993-04-14 |
| ES2041481T5 (es) | 2000-03-16 |
| DK0422476T4 (da) | 2000-04-25 |
| AU6135490A (en) | 1991-04-18 |
| AU625984B2 (en) | 1992-07-23 |
| DK0422476T3 (da) | 1993-08-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2565220C2 (ru) | Белковый продукт и способ получения инъекционного белкового продукта | |
| US3940500A (en) | Flavoring seafood with S-methyl methionine salt | |
| BRPI0615868B1 (pt) | composições para a melhoria do sabor e segurança de produtos de carne marinados | |
| BR112012014151B1 (pt) | Suspensão aquosa salgada injetável de uma composição de proteína do tecido muscular animal funcional para uso durante procedimento de injeção de processamento alimentício, seu processo de formação, bem como processo para a retenção de umidade em tecido muscular animal | |
| PT91424B (pt) | Processo para marinar ou conservar um produto de carne | |
| US5264239A (en) | Preparation of dried flavored meats | |
| US20040058035A1 (en) | Food product and process for retaining moisture in cooked food | |
| PT95570B (pt) | Processo para a preparacao de carne aromatizada | |
| RU2327372C2 (ru) | Пищевой продукт, содержащий животный белок, обладающий повышенной способностью сохранять влагу, в том числе и мясо, и способ его обработки | |
| JP2009545321A (ja) | サクランボ系添加物 | |
| JPH0284151A (ja) | 減少された動物脂肪およびカロリーを有する肉製品 | |
| Jin et al. | Effect of cryoprotectants on chemical, mechanical and sensorial characteristics of spent laying hen surimi | |
| CA2053777C (en) | Process for the preparation of a flavoured dried meat | |
| JP4512035B2 (ja) | 食品産物および調理済み食品における水分を保持するための方法 | |
| Tsuchiya et al. | The content of connective tissue in fish muscles | |
| Krala et al. | The effect of hydrocolloid mixtures on frozen pork properties. | |
| EP0569941B1 (en) | A process for the production of meat broth and meat extract | |
| Dziomdziora et al. | Cryoprotection of pork | |
| CN105851907A (zh) | 肉制品改良组合物及由该组合物加工的肉制品 | |
| JPS60102165A (ja) | 調味料の製造法 | |
| Morris | Utilization of phosphate alternative in chunked and formed deil ham and marinated chicken breasts | |
| Morris | Utilization of Phosphate Alternatives in Chunked and Formed Deli Ham and Marinated Chicken Breast | |
| JP2000023625A (ja) | 凍結乾燥食品の製法 | |
| To | My Loving TamiCy | |
| JPS62208259A (ja) | 雲丹様食品 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| BB1A | Laying open of patent application |
Effective date: 19910325 |
|
| FG3A | Patent granted, date of granting |
Effective date: 19970820 |
|
| MM3A | Annulment or lapse |
Free format text: LAPSE DUE TO NON-PAYMENT OF FEES Effective date: 20010228 |