WO1996025854A1 - A method for making smoked bacon - Google Patents

A method for making smoked bacon Download PDF

Info

Publication number
WO1996025854A1
WO1996025854A1 PCT/DK1996/000071 DK9600071W WO9625854A1 WO 1996025854 A1 WO1996025854 A1 WO 1996025854A1 DK 9600071 W DK9600071 W DK 9600071W WO 9625854 A1 WO9625854 A1 WO 9625854A1
Authority
WO
WIPO (PCT)
Prior art keywords
pieces
bacon
meat
temperature
pressing
Prior art date
Application number
PCT/DK1996/000071
Other languages
French (fr)
Inventor
Kjeld Elimar
Original Assignee
Danfotech Aalborg A/S
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 Danfotech Aalborg A/S filed Critical Danfotech Aalborg A/S
Priority to AU46636/96A priority Critical patent/AU4663696A/en
Publication of WO1996025854A1 publication Critical patent/WO1996025854A1/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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions

Definitions

  • the invention concerns a method for making smoked bacon comprising several steps in a process.
  • the time of production is typically 3-5 days.
  • the pieces are injected with brine by means of a multineedle apparatus, where the brine temperature is 3-5 C. After that the pieces are salted in salt water baths for 1-2 days, and the brine temperature is also 3-5 C. Then, the pieces are drained for 1-2 days at an ambient temperature of 3-5°C.
  • An alternative process is to drain the pieces while they are hanging after the use of the multineedle apparatus. This draining likewise lasts 1-2 days at an ambient temperature of 3-5 C.
  • the pieces are smoked and heat treated at 50- 55°C.
  • the pieces are frozen at -20 C and finally the temperature is stabilized at -7 C.
  • the pieces are pressed and shaped at -7 C which is also the temperature at which the slicing and packing of the pieces take place.
  • the heat treatment which takes place for reasons of consistency and hygiene, causes a decomposition of the internal structure of the meat and also a kind of coagulation. This effect is more prevailing for increased heat treatment temperatures.
  • This heat treatment results in that the following pressing and forming crush and cause a breakdown of the fibres in the meat. That means that the meat after heat treatment is dif ⁇ ficult or impossible to shape.
  • the steps a) and b) may be done in a reverse order so that the cooling down takes place before the injection of the saline liquid.
  • the breakdown of the inner structure of the meat and the fibre membranes of the meat is primarily avoided and which would later result in the crushing of the inner structure of the meat in the pressing operation instead of the desired plastic shaping. Further ⁇ more, first having to heat the piece of the meat from the previously used 3-5 C to the heat treating temperature and thereafter having to cool down the piece at an ambient temperature of -20 C before the pressing is not necessary. By using this low ambient temperature to attain a suf ⁇ ficiently quick cooling down, the membranes of the meat may be damaged before the pressing and the shaping which take place at a higher temperature. Also, the total process according to the method of the invention may consume less energy than the previously known art.
  • US patent no. 1,880,679 describes a method for smoking of pieces of meat, where the pieces are placed in rectangular cages of wire netting before smoking.
  • the cages consist of two complementary elements, each of which having three mutually abutting sides for abutment against the piece of meat in such a way that by a suitable pull the piece may be squeezed between the elements.
  • the pull is achieved by the gravitation in combination " with a chain suspencion.
  • the untreated piece of meat is given the same geometry as the cage.
  • the document indicates nothing about the ambient temperature or the temperature of the piece of meat when carrying out the method. While fixed in the cage the piece of meat is taken through the cooking and the smoking process.
  • the fibres of the meat are coagulated in the shape that the piece was given by the fixing operation, and after the smoking the finished piece of meat has a geometry which is closer to the rectangular form than that of the untreated piece of meat. That means that waste in connection with the following slicing is diminished.
  • the cooling down of the pieces comprises that the saline liquid by a) the injection has a temperature below -3°C.
  • the saline liquid for use by the multineedle injection and possibly by the sprinkling has a temperature exceeding -15 C as indicated in claim 6. There ⁇ by it is also avoided to cool down the surface to a temperature below -10 C as by the previously known methods, and the structures of the meat are less exposed to damage.
  • fig. 1 shows a process diagram for the treatment of pieces of bacon with strong salting and heat treatment at a comparatively low temperature
  • fig. 2 shows a process diagram for treatment of pieces of bacon with light salting and heat treatment at a comparatively high temperature.
  • injection of brine by the aid of a multi ⁇ needle apparatus takes place in a first step 10 into cut up pieces of bacon.
  • the brine is cooled down to a temperature in the range of -8 C to -10 C.
  • the brine may be a known mixture or may contain additives of different kinds for the sake of taste and preservation.
  • the pieces of bacon are processed in the second step 12 by carrying through a sprinkling tunnel, where a system of nozzles distributes brine on the surface of the pieces of bacon.
  • the brine may be of the kind described under step 10.
  • the pieces of bacon may be carried through a salt bath, but where the time of the immersion in the bath is rather short.
  • a third step 14 pressing and forming of the pieces of bacon take place in a way known by itself, for example by using a bacon press of the trade mark Danfotech/Nutridan. Since the pieces of bacon have not been heat treated before forming and pressing, and since they have not been cooled down in the surface to a temperature below -10°C, the cooled down state of the pieces is an optimum condition for the plastic forming of the pieces.
  • a fourth step 16 the pieces of bacon are placed in special frames which keep the pieces in the form which they attained by the pressing operation. Afterwards the frames are placed in a wire netting pressing tower, where the pieces are drained in a usual manner.
  • a fifth step 18 the pieces are smoked and heat treated at a temperature in the range of 60-65°C.
  • the product is kept in the form which is attained by the pressing operation. After that the product is cooled down and frozen in a sixth step 20 before being sliced.
  • a second step 32 the surface of the pieces of bacon is cooled down with nitrogen which is evaporated from the liquid state.
  • Other kinds of cooling means may be used, for example carbon dioxide.
  • a third step 34 pressing and forming of the pieces of bacon take place in the same way as in the step 14 described above. It should be noted that in both steps 14 and 34 also the pressing apparatuses are cooled down to a working temperature of -7 C.
  • steps 36, 38 and 40 correspond to the steps 16, 18 and 20, respectively.

Abstract

By the production of smoked bacon where the pieces of bacon are salted, smoked and heat treated and carried through a pressing and forming process, there is injected brine in a cooled state with a temperature of about -8 °C into the pieces in an initial step in a process, and thereafter the pieces are sprinkled with brine having a corresponding temperature. When the pieces of bacon are cooled down in such a way by the brine, the pressing and forming of the pieces take place before the smoking and the heat treatment. Thereby the forming of the pieces takes place before the decomposition of the fibres of the meat which takes place at the heat treatment, and so the meat may easier be given a form by a plastic deformation. When the pieces of bacon later on are to be sliced, the waste known by the previously known methods, which has amounted up to 10 % of the meat, may be avoided.

Description

A Method for Making Smoked Bacon
BACKGROUND OF THE INVENTION
The invention concerns a method for making smoked bacon comprising several steps in a process.
By the previously known methods for the making of smoked bacon, the time of production is typically 3-5 days. After the cutting up of the raw meat to pieces of bacon, the pieces are injected with brine by means of a multineedle apparatus, where the brine temperature is 3-5 C. After that the pieces are salted in salt water baths for 1-2 days, and the brine temperature is also 3-5 C. Then, the pieces are drained for 1-2 days at an ambient temperature of 3-5°C.
An alternative process is to drain the pieces while they are hanging after the use of the multineedle apparatus. This draining likewise lasts 1-2 days at an ambient temperature of 3-5 C.
After that the pieces are smoked and heat treated at 50- 55°C. The pieces are frozen at -20 C and finally the temperature is stabilized at -7 C. At last the pieces are pressed and shaped at -7 C which is also the temperature at which the slicing and packing of the pieces take place.
The heat treatment, which takes place for reasons of consistency and hygiene, causes a decomposition of the internal structure of the meat and also a kind of coagulation. This effect is more prevailing for increased heat treatment temperatures. In some countries there are requirements for heat treatment at high temperatures which causes that the innermost parts of the pieces of bacon, the centre of the piece, have to reach a temperature of 65°C for reasons of taste, consistency, and hygiene. This heat treatment results in that the following pressing and forming crush and cause a breakdown of the fibres in the meat. That means that the meat after heat treatment is dif¬ ficult or impossible to shape. This results in waste of meat since, in some cases, the optimum shape is not attained, for example when the irregular ends of the pieces have to be cut off before it is possible to get full slices of the piece. At the highest heat treatment temperatures the waste may amount up to 10%.
Furthermore, the risk of bacterial growth is larger because of the relatively long time of production, and it is also necessary with a fairly large production area because of the time consuming process.
EXPLANATION OF THE INVENTION
It is a main purpose by the invention to shape pieces of bacon during the process of production by irreversible plastic deformation of the structure of the meat in order to reduce the waste by the ensuing slicing.
It is achieved by a process of the kind indicated in the introduction and which comprises several steps in a process: a) injection of saline liquid in pieces of bacon, b) cooling down of the pieces to a temperature that is below -4°C before c) shaping by pressing of the pieces in a bacon pressing apparatus, whereafter d) the pieces are taken out of the bacon pressing apparatus and are smoked and heat treated.
The steps a) and b) may be done in a reverse order so that the cooling down takes place before the injection of the saline liquid.
By shaping the pieces of bacon before the smoking and heat treatment of the pieces, the breakdown of the inner structure of the meat and the fibre membranes of the meat is primarily avoided and which would later result in the crushing of the inner structure of the meat in the pressing operation instead of the desired plastic shaping. Further¬ more, first having to heat the piece of the meat from the previously used 3-5 C to the heat treating temperature and thereafter having to cool down the piece at an ambient temperature of -20 C before the pressing is not necessary. By using this low ambient temperature to attain a suf¬ ficiently quick cooling down, the membranes of the meat may be damaged before the pressing and the shaping which take place at a higher temperature. Also, the total process according to the method of the invention may consume less energy than the previously known art.
US patent no. 1,880,679 describes a method for smoking of pieces of meat, where the pieces are placed in rectangular cages of wire netting before smoking. The cages consist of two complementary elements, each of which having three mutually abutting sides for abutment against the piece of meat in such a way that by a suitable pull the piece may be squeezed between the elements. The pull is achieved by the gravitation in combination"with a chain suspencion. By the squeezing action the untreated piece of meat is given the same geometry as the cage. The document indicates nothing about the ambient temperature or the temperature of the piece of meat when carrying out the method. While fixed in the cage the piece of meat is taken through the cooking and the smoking process. Thus the fibres of the meat are coagulated in the shape that the piece was given by the fixing operation, and after the smoking the finished piece of meat has a geometry which is closer to the rectangular form than that of the untreated piece of meat. That means that waste in connection with the following slicing is diminished.
The technique described in the US publication causes a deformation of the piece of meat which to a large extent is reversible and not plastic. Shaping by the aid of the gravitation will not be sufficient to a plastic deformation at a meat temperature below -4 C as used in connection with the method according to the invention. Furthermore, especially where the heat treatment as a result of local hygiene and market requirements results in a centre temperature in the meat up to 55 C, in many cases there will still be some elasticity in the piece of meat after the heat treatment. When a plastic deformation has not taken place as by the method according to the invention, the piece of meat will tend to return to the initial geometry and this increases the waste by the slicing of the product. Another drawback connected with the art according to the US document is that the piece of meat cannot be handled freely without being fixed in a cage or form before the heat treatment. This is possible by the method according to the invention.
In a preferred embodiment of the invention as described in claim 2 b) the cooling down of the pieces comprises that the saline liquid by a) the injection has a temperature below -3°C. By the injection of the saline liquid in a cooled down state and at a temperature that is close to the temperature which the piece of bacon should have at the pressing operation, there is contributed to the cooling down of the piece of bacon already at the first steps in the process and thereby the time for the cooling down is shortened. By this embodiment the total time for the process may be shortened and thereby a better control with the bacterial growth and less requirements for the space for the production facilities are achieved.
In those cases where the surface of the pieces of bacon is salted with brine before smoking, it is possible as indicated in claim 3 to salt the surface with a liquid that has a temperature below -3 C. Thereby there is contributed to a lenient and quick cooling down of the pieces of bacon.
When doing the salting of the surface by sprinkling the pieces with liquid as indicated in claim 4, it is possible to reduce the time for the salting to a considerable degree. Thus the pieces of bacon may be carried through a tunnel where they are sprinkled with the brine. By the reduced time consumption production facilities are also saved as compared with the previously known salting in a bath which takes place more than 24 hours.
In those cases where the pieces of bacon are not to be salted on the surface, it is possible to carry out the method as indicated in claim 5 for the purpose of the cooling down of the pieces.
It is preferred that the saline liquid for use by the multineedle injection and possibly by the sprinkling has a temperature exceeding -15 C as indicated in claim 6. There¬ by it is also avoided to cool down the surface to a temperature below -10 C as by the previously known methods, and the structures of the meat are less exposed to damage.
THE DRAWING
Different embodiments of the method according to the invention will now be described in more detail with reference to the drawing, where
fig. 1 shows a process diagram for the treatment of pieces of bacon with strong salting and heat treatment at a comparatively low temperature, and
fig. 2 shows a process diagram for treatment of pieces of bacon with light salting and heat treatment at a comparatively high temperature. DESCRIPTION OF THE EMBODIMENTS
In a first and preferred embodiment of the method according to the invention injection of brine by the aid of a multi¬ needle apparatus takes place in a first step 10 into cut up pieces of bacon. The brine is cooled down to a temperature in the range of -8 C to -10 C. The brine may be a known mixture or may contain additives of different kinds for the sake of taste and preservation.
After that the pieces of bacon are processed in the second step 12 by carrying through a sprinkling tunnel, where a system of nozzles distributes brine on the surface of the pieces of bacon. The brine may be of the kind described under step 10. As an alternative to the embodiment of step 12 described above the pieces of bacon may be carried through a salt bath, but where the time of the immersion in the bath is rather short.
In a third step 14 pressing and forming of the pieces of bacon take place in a way known by itself, for example by using a bacon press of the trade mark Danfotech/Nutridan. Since the pieces of bacon have not been heat treated before forming and pressing, and since they have not been cooled down in the surface to a temperature below -10°C, the cooled down state of the pieces is an optimum condition for the plastic forming of the pieces.
In a fourth step 16 the pieces of bacon are placed in special frames which keep the pieces in the form which they attained by the pressing operation. Afterwards the frames are placed in a wire netting pressing tower, where the pieces are drained in a usual manner.
In a fifth step 18 the pieces are smoked and heat treated at a temperature in the range of 60-65°C. During the smoking and heat treatment the product is kept in the form which is attained by the pressing operation. After that the product is cooled down and frozen in a sixth step 20 before being sliced.
In a second embodiment of the method according to the in¬ vention where only a lightly salted product is desired and which according to local requirements is heated until a high temperature is reached in the centre, cut up pieces of bacon are treated in a first step 30 in a similar way as in the step 10 described above. There may be differences in the composition of the brine but otherwise the principle is the same.
In a second step 32 the surface of the pieces of bacon is cooled down with nitrogen which is evaporated from the liquid state. Other kinds of cooling means may be used, for example carbon dioxide.
In a third step 34 pressing and forming of the pieces of bacon take place in the same way as in the step 14 described above. It should be noted that in both steps 14 and 34 also the pressing apparatuses are cooled down to a working temperature of -7 C.
The following steps 36, 38 and 40 correspond to the steps 16, 18 and 20, respectively.
Other embodiments of the invention are possible within the scope of the claims.

Claims

1. A method for the production of smoked bacon and comprising the following steps in a process, where a) saline liquid is injected into cut up pieces of bacon, and b) the pieces are cooled down to a temperature below -4 C before c) the pieces are formed by pressing the pieces in a bacon press, whereafter d) the pieces are taken out of the press and smoked and heat treated.
2. A method according to claim 1, characterized in that in step b) the cooling down of the pieces comprises that the saline liquid in step a) by injection has a temperature below -3°C.
3. A method according to claims 1 or 2, where a surface of the pieces of bacon is salted by means of saline liquid before d) smoking, characterized in that the salting of the surface is done with a saline liquid which has a temperature below -3 C.
4. A method according to ciaim 3, characterized in that the salting of the surface takes place by sprinkling or flushing of the pieces with the liquid.
5. A method according to claims 1 or 2, characterized in that the pieces of bacon between the steps a) injection of saline liquid and d) smoking have the surface cooled down with cold gases, preferably with liquid nitrogen.
6. A method according to one or more of the preceding claims, characterized in that the saline liquid has a temperature of -15 C or a higher temperature.
7. A method acccording to one or more of the preceding claims where the pieces are drained, characterized in that the draining takes place after c) forming by pressing of the pieces.
PCT/DK1996/000071 1995-02-20 1996-02-15 A method for making smoked bacon WO1996025854A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU46636/96A AU4663696A (en) 1995-02-20 1996-02-15 A method for making smoked bacon

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK18595A DK171721B1 (en) 1995-02-20 1995-02-20 Process for producing smoked bacon
DK0185/95 1995-02-20

Publications (1)

Publication Number Publication Date
WO1996025854A1 true WO1996025854A1 (en) 1996-08-29

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1996/000071 WO1996025854A1 (en) 1995-02-20 1996-02-15 A method for making smoked bacon

Country Status (3)

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AU (1) AU4663696A (en)
DK (1) DK171721B1 (en)
WO (1) WO1996025854A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1621079A3 (en) * 2004-07-27 2006-10-04 Johann Gierlinger Process for the preparation of sausages with a bacon casing suitable for frying and grilling
WO2007112428A1 (en) * 2006-03-28 2007-10-04 Cargill, Incorporated Pork systems and methods
IT201800008046A1 (en) * 2018-08-10 2020-02-10 Medicair Food Srl PROCEDURE OF CRYOGENIC SMOKING AND RELATIVE PLANT

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1880679A (en) * 1930-10-20 1932-10-04 Alonzo N Benn Method and apparatus for shaping meat
US3814814A (en) * 1970-12-28 1974-06-04 Itt Processing hogs
US4195098A (en) * 1978-05-30 1980-03-25 Airco, Inc. Method of preparing bacon slabs for slicing

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1880679A (en) * 1930-10-20 1932-10-04 Alonzo N Benn Method and apparatus for shaping meat
US3814814A (en) * 1970-12-28 1974-06-04 Itt Processing hogs
US4195098A (en) * 1978-05-30 1980-03-25 Airco, Inc. Method of preparing bacon slabs for slicing

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1621079A3 (en) * 2004-07-27 2006-10-04 Johann Gierlinger Process for the preparation of sausages with a bacon casing suitable for frying and grilling
EP1832175A1 (en) * 2004-07-27 2007-09-12 Johann Gierlinger Process for the preparation of sausages with a bacon casing suitable for frying and grilling
WO2007112428A1 (en) * 2006-03-28 2007-10-04 Cargill, Incorporated Pork systems and methods
IT201800008046A1 (en) * 2018-08-10 2020-02-10 Medicair Food Srl PROCEDURE OF CRYOGENIC SMOKING AND RELATIVE PLANT
EP3607831A1 (en) * 2018-08-10 2020-02-12 Cibo E Salute S.r.l Cryogenic smoking process and relative system

Also Published As

Publication number Publication date
AU4663696A (en) 1996-09-11
DK171721B1 (en) 1997-04-14
DK18595A (en) 1996-08-21

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