WO2023017554A1 - Procédé pour la préparation, le traitement et la conservation de viandes de différentes sortes, telles que la brochette de poulet (également appelée kebab), la viande de volaille, de lapin, de bœuf, de porc, d'ovin et de gibier - Google Patents

Procédé pour la préparation, le traitement et la conservation de viandes de différentes sortes, telles que la brochette de poulet (également appelée kebab), la viande de volaille, de lapin, de bœuf, de porc, d'ovin et de gibier Download PDF

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Publication number
WO2023017554A1
WO2023017554A1 PCT/IT2022/050234 IT2022050234W WO2023017554A1 WO 2023017554 A1 WO2023017554 A1 WO 2023017554A1 IT 2022050234 W IT2022050234 W IT 2022050234W WO 2023017554 A1 WO2023017554 A1 WO 2023017554A1
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WO
WIPO (PCT)
Prior art keywords
meat
temperature
product
cooking
portions
Prior art date
Application number
PCT/IT2022/050234
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English (en)
Inventor
Alessandro Bacci
Original Assignee
Fs2D S.R.L.
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 Fs2D S.R.L. filed Critical Fs2D S.R.L.
Publication of WO2023017554A1 publication Critical patent/WO2023017554A1/fr

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Classifications

    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • 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
    • A23B4/09—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 with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
    • B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/22—Packaging articles of food, e.g. fish fillets, intended to be cooked in the package
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/027—Packaging in aseptic chambers

Definitions

  • the invention relates to a process for the preparation, the treatment and the preservation for long periods of time of meats of various kind, such as chicken spit (also known as kebab), bird and rabbit beef, pork ovine meat and game.
  • meats of various kind such as chicken spit (also known as kebab), bird and rabbit beef, pork ovine meat and game.
  • the chicken spit (kebab) in the chicken which has been slaughtered and made available there are at first separated in a traditional manner the skin and the bone from the specific anatomical portion, then the obtained meat portions are cut manually with traditional instruments, in a way to balance the quantities of meat by making the product with a homogeneous thickness. Afterwards, the worked portions of meats are spiced with some specific equipment.
  • the different specific portions of meat are put into some envelopes and/or introduced into relative packings which are available for the consumers, who provide for at first to extract the portions of meat to be eaten from such envelopes and/or packings and then to cook the desired portions of meat, wherein the cooking is effected normally on to the embers or into traditional cooking ovens.
  • the product to be cooked and consumed may be also burnt with the possibility to produce some harmful substances for the human health, which normally involves a loss of weight of the cooked product which is comprised between about 30% and 45%.
  • the present invention has the object to eliminate such disadvantages which may occur by preparing as described above the chicken meat, and also the meats of the other cited animals, by means of a process for the preparation, the treatment and the preservation of meats of various kind which is carried out in a manner to preserve the organoleptic characteristics of the treated products, in a way that during the cooking step of these products le proteins maintain their structural characteristics and do not disperse themselves, while the liquids present into the packings might be employed as flavourings or basis for other preparations, without that a partial evaporation be determined, as it may happen at the present time, of the proteinic fraction and a consequent loss of weight of the meat, as well as any undesired burning of the meats and therefore that noxious substances for the human organism be not produced.
  • this process allows to be able to consume all the quantities of the utilized meats, without that these latter cannot be utilizable and must be discarded.
  • the invention will be better understood from the following description, by way of not-limitative example only, of the process which is performed for obtaining advantageously the above mentioned results.
  • the preparation of the entire chicken spit there are performed the following process steps : A.
  • Dissection owing to the need to made a production under the industrial scale of the meat of chicken spit and the other kinds of animals, as described above, in this case the dissection isn’t more effected manually, as previously, rather it is obtained by buying and utilizing the various anatomical portions of the meats which have already been prepared by the specific manufacturers-suppliers, which are made available under the conditions refrigerated into the traditional refrigerated cabinets at the relative holding and preservation temperatures, so as to reduce the exposing times thereof to the contamination agents which are present into the environment, and by reducing the times for the manipulation of these meats too.
  • this operative step is effected by distributing as usual at dosed quantities the various types of spices and salt required on to the different portions of meats of chicken spit (and of the other kinds of animals too), and to this aim a traditional apparatus such as for instance a refrigerated chum combined with a vacuum producing system is utilized, wherein each meat product is introduced into the apparatus together with the spices and the salt, which distribute themselves and cover uniformly the meat products of chicken spit (and of the other types of animals too) and contemporaneously the so treated assembly is submitted to the vacuum, at the levels normally foreseen for these kinds of treatments, by means of the vacuum generating system which is actuated at the same time of mixing the meat products with the spices and the salt.
  • the meat products under vacuum aren’t altered in their organoleptic structure, and moreover the use of the spices and the salt is reduced.
  • the used envelope is constituted plastic material for alimentary uses and suitable for the cooking.
  • This envelope with the meat portions contained therein is submitted to the vacuum at the levels normally foreseen for these types of treatments, which is provided by means of a traditional vacuum generating system, which is connected with the interior of the envelope, in a way to guarantee the highest biological safety and the maintenance of the typical shape of the meat which will be consumed.
  • This operation is performed contemporaneously of a treatment under modified or protective atmosphere, consisting as usual to the fact to remove by means of a traditional apparatus a part of the oxygen from the air surrounding the product which is packed (which oxygen determines the oxidation) and to replace this oxygen with a mixture of inert gas, which generally comprises carbon dioxide and nitrogen, but it may contain also argon, helium and nitrogen protoxide.
  • each envelope containing the meat portions under vacuum and under protective atmosphere is hermetically sealed along its peripheral part by means of a specific thermoforming apparatus of traditional type, in a manner to prevent permanently the contact of the under vacuum and under protective atmosphere packed meat with the external air.
  • E. Cooking all the meat portions introduced into the envelopes under vacuum and under protective atmosphere are then submitted to a steam cooking in to a steam cooking oven of a traditional type, with 100% of steam saturation, and such portions of meat are steam cooked starting from 65 °C up to reach a temperature of at least 80°C on their inner portion (or core) and such steam cooking is maintained for 15 minutes for pasteurizing the portions of meat, namely for eliminating and destroying completely or in a large extent the micro-organisms contained in to the same meat, for preventing any risk for the health of the persons due to such micro-organisms.
  • the cooling and pasteurizing times may vary from 1 hour and 30 minutes up to 4 hours.
  • the reference parameter is of * hour of cooking for 1 Kg. of meat and the portions of this type of meat to be cooked may weigh from
  • Bringing down the temperature of the packed meat the bringing down the temperature, effected immediately after the end of the cooking step of the meat of chicken spit (or of meat of other animals), is effected at a temperature of + 5°C, or at a temperature of - 18°C, by utilizing cryogenic appliances of traditional type, with circulation of cryogenic fluids of traditional type, such as for instance the liquid nitrogen, which reach extremely low internal temperatures, which are lower than those ones of the traditional refrigeration or freezing plants.
  • the bringing down at the temperature of + 5 °C of the temperature of the inner portion (or core) of the packed cooked meat is effected by introducing or connecting anyway all the packed cooked meat with the interior of a cryogenic apparatus activated at - 80°C, and this step is effected for the time durations needed for attaining such temperature of + 5°C, depending on the sizes and the quantities of the product.
  • this process prevent the residual bacterial proliferation.
  • the bringing down temperature of the product is automatically terminated, and the product may be arranged in to a refrigerator and maintained at + 5 °C up to 140 days.
  • the bringing down at the temperature of -18°C of the temperature of the inner part (core), which is alternative to the bringing down at + 5 °C, is also effected immediately after the cooking step of the packed meat, by introducing or connecting anyway all the packed cooked meat with the interior of a cryogenic apparatus identical to the previous one and set for reaching a temperature of - -90°C.
  • the bringing down the temperature of the product is automatically terminated, and the product therefore may be maintained into a refrigerating cabinet at - 18°C for 18 months.
  • the product is treated with the process steps hereinafter described, while in the case in which the product has been frozen at the temperature of - 18°C, such product is at first defrosted up to the temperature of + 5°C at different levels of the bringing down temperature which will be hereinafter described, and thereafter the so defrosted product is submitted to the same process steps of the product at the temperature of + 5°C, which steps consist of :
  • the browning is a cooking of at least a part of meat at a high temperature, more than 150 °C, by utilizing a greasy substance, generally clarified butter or oil, and is suitable for sealing the meat part by forming a crust on the surface thereof.
  • the browning of the meat serves to hold in its interior fully or at least almost fully the juices and the liquid nutrient substances of the meat, thereby making it more appetizing and tasty.
  • the cut and in case sliced product is browned in a traditional appliance with radiant electric plates at the desired temperature for a time of about 3 minutes, and immediately after this browning step each product and cutting and in case slicing thereof into more portions with the desired sizes, and immediately after this step each product is introduced in the traditional packing containers, of the same type of those previously described, and in to these packings the protective atmosphere is then created in the same way and with the same components of the mixture of inert gases as described above, thereby obtaining the same above described advantages.
  • the products of meat so packed under protective atmosphere are, as previously, submitted to steam cooking into a cooking oven of traditional type, with a steam saturation of 100% and also here the steam cooking is effected starting from 65 °C until to attain a temperature of at least + 80°C into the inner part (or core) of the products, with cooking times which may vary from 25 to 45 minutes, respectively for quantities of the product of meat from 140 gr. to 450 gr.
  • the levels of bringing down the temperature are the same as described above, for being able to preserve the products into the freezing apparatus still at the temperature of - 18°C, for a duration of 18 months, in this case by eliminating the glazing up to 95% ; Thanks to this process, when the eat of the so preserved products is requested, the same products are extracted from the relative refrigerating or freezing apparatuses and heated directly inside traditional cooking ovens or on to embers, up to attain the requested consumption temperatures. Finally, it is to add that with the same steps of the present process also the fishes may be preserved with the same above described parameters, which fishes when shall be consumed are also extracted from the relative refrigerating or freezing apparatuses and cooked at the requested temperatures for being consumed.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un procédé pour la préparation, le traitement et la conservation de viandes de différentes sortes, telles que la brochette de poulet (kebab), la viande de volaille, de lapin, de bœuf, de porc, d'ovin et de gibier ainsi que des poissons, avec des étapes de dissection, de coupe, d'assaisonnement, d'emballage et de cuisson des viandes, en amenant la température de la viande à une température de + 5 °C ou de -18 °C, en utilisant des appareils cryogéniques de type classique, immédiatement après la cuisson des viandes et le traitement ultérieur des viandes pour leur consommation. L'invention décrit en détail toutes les étapes opérationnelles du procédé et les avantages relatifs ainsi obtenus.
PCT/IT2022/050234 2021-08-12 2022-08-11 Procédé pour la préparation, le traitement et la conservation de viandes de différentes sortes, telles que la brochette de poulet (également appelée kebab), la viande de volaille, de lapin, de bœuf, de porc, d'ovin et de gibier WO2023017554A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102021000021839A IT202100021839A1 (it) 2021-08-12 2021-08-12 Processo per la preparazione, il trattamento e la conservazione di carni di vario genere, come spiedo di pollo (altrimenti noto anche come kebab), carne avicunicola, bovina, suina, ovina e selvaggina
IT102021000021839 2021-08-12

Publications (1)

Publication Number Publication Date
WO2023017554A1 true WO2023017554A1 (fr) 2023-02-16

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6113962A (en) * 1992-03-05 2000-09-05 American Air Liquide Preservation of color of stored meat using noble gases
ES2165777A1 (es) * 1999-09-06 2002-03-16 Francisco Tejedor Garcia S A Envase termosoldado para sobrasada, y procedimiento para su fabricacion.
AU2001289071A1 (en) * 2000-09-13 2003-09-02 Ramot At Tel-Aviv University Ltd. A method for the long-term preservation of meat processed thereby
US20040156960A1 (en) * 2003-02-10 2004-08-12 Kraft Foods Holdings, Inc. Food product preservation method
EP1731430B1 (fr) * 2005-06-10 2009-03-04 Fortune Frozen Foods, Co Ltd Procédé pour la conservation de la viande de poisson
US20150064322A1 (en) * 2010-10-26 2015-03-05 Cuisine Solutions, Inc. Process for processing animal protein product into cooked, sliced form
US20160295874A1 (en) * 2013-12-06 2016-10-13 Yooji Frozen meat patties
EP3741216A1 (fr) * 2019-05-20 2020-11-25 La Sirena Alimentación Congelada S.L.U. Procédé de préparation de confiseries et de repas prêts à consommer congelés et décongelés
IT201900017153A1 (it) * 2019-09-25 2021-03-25 Andrea Darecchio Metodo e apparato per la pastorizzazione o la sterilizzazione uht-st e il confezionamento asettico in atmosfera modificata map sterilizzata in imballaggi primari rigidi rispettosi della salute del consumatore e dell’ambiente, di prodotti alimentari solidi, oppure liquidi, polposi, pastosi o cremosi con o senza pezzi solidi, oppure ancora di bevande, cosmetici, farmaci e simili, a media o lunga conservazione a temperatura ambiente

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6113962A (en) * 1992-03-05 2000-09-05 American Air Liquide Preservation of color of stored meat using noble gases
ES2165777A1 (es) * 1999-09-06 2002-03-16 Francisco Tejedor Garcia S A Envase termosoldado para sobrasada, y procedimiento para su fabricacion.
AU2001289071A1 (en) * 2000-09-13 2003-09-02 Ramot At Tel-Aviv University Ltd. A method for the long-term preservation of meat processed thereby
US20040156960A1 (en) * 2003-02-10 2004-08-12 Kraft Foods Holdings, Inc. Food product preservation method
EP1731430B1 (fr) * 2005-06-10 2009-03-04 Fortune Frozen Foods, Co Ltd Procédé pour la conservation de la viande de poisson
US20150064322A1 (en) * 2010-10-26 2015-03-05 Cuisine Solutions, Inc. Process for processing animal protein product into cooked, sliced form
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