AR022657A1 - Procedimiento para tratamiento superficial de carnes frescas, uso de hidrocoloides, y carnes frescas tratadas mediante hidrocoloides - Google Patents

Procedimiento para tratamiento superficial de carnes frescas, uso de hidrocoloides, y carnes frescas tratadas mediante hidrocoloides

Info

Publication number
AR022657A1
AR022657A1 ARP000104810A ARP000104810A AR022657A1 AR 022657 A1 AR022657 A1 AR 022657A1 AR P000104810 A ARP000104810 A AR P000104810A AR P000104810 A ARP000104810 A AR P000104810A AR 022657 A1 AR022657 A1 AR 022657A1
Authority
AR
Argentina
Prior art keywords
meat
procedure
hydrocoloids
fresh meat
treated
Prior art date
Application number
ARP000104810A
Other languages
English (en)
Original Assignee
Stoess & Co Gelatine
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
Priority claimed from DE19944171A external-priority patent/DE19944171A1/de
Priority claimed from DE10035790A external-priority patent/DE10035790A1/de
Application filed by Stoess & Co Gelatine filed Critical Stoess & Co Gelatine
Publication of AR022657A1 publication Critical patent/AR022657A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Cosmetics (AREA)

Abstract

La presente provee un procedimiento para tratamiento superficial de carnes frescas, siendo la carne tratada con un hidrocoloide a base de colágeno,particularmente gelatina, colas de origen animal, colágeno, caseína, proteína de suero de leche y/osus productos hidrolizados, así como sus mezclas. Con estamedida se evita en particular una pérdida de peso de la carne durante su almacenamiento a causa de la segregacion de jugo de carne. De acuerdo al procedimientose trata la carnepreferentemente co n 0,2 a 1,5% en peso de hidrocoloide, referido al peso de la carne. Con este procedimiento es posible tratar todo tipo decarne disponible para el consumo humano, particularmente carne de mamíferos, carne de aves y carne depescado.
ARP000104810A 1999-09-15 2000-09-13 Procedimiento para tratamiento superficial de carnes frescas, uso de hidrocoloides, y carnes frescas tratadas mediante hidrocoloides AR022657A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19944171A DE19944171A1 (de) 1999-09-15 1999-09-15 Verfahren zur Behandlung der Oberfläche von Frischfleisch
DE10035790A DE10035790A1 (de) 2000-07-22 2000-07-22 Verfahren zur Behandlung der Oberfläche von Frischfleisch

Publications (1)

Publication Number Publication Date
AR022657A1 true AR022657A1 (es) 2002-09-04

Family

ID=26006485

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP000104810A AR022657A1 (es) 1999-09-15 2000-09-13 Procedimiento para tratamiento superficial de carnes frescas, uso de hidrocoloides, y carnes frescas tratadas mediante hidrocoloides

Country Status (21)

Country Link
US (2) US7270841B2 (es)
EP (1) EP1211946B1 (es)
JP (1) JP4249413B2 (es)
CN (1) CN1221177C (es)
AR (1) AR022657A1 (es)
AT (1) ATE324046T1 (es)
AU (1) AU7286200A (es)
BR (1) BR0013965A (es)
CA (1) CA2381102C (es)
CZ (1) CZ301394B6 (es)
DE (1) DE50012659D1 (es)
DK (1) DK1211946T3 (es)
EA (1) EA005019B1 (es)
ES (1) ES2262536T3 (es)
HU (1) HUP0202730A3 (es)
MX (1) MXPA02001987A (es)
NZ (1) NZ517201A (es)
PL (1) PL354036A1 (es)
PT (1) PT1211946E (es)
SK (1) SK285756B6 (es)
WO (1) WO2001019198A1 (es)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK1211946T3 (da) * 1999-09-15 2006-08-28 Gelita Ag Fremgangsmåde til opbevaring af fersk köd
ES2221796B1 (es) * 2003-05-12 2005-11-01 Luis Antonio Gomez Romero Procedimiento para proteger, conservar y curar un jamon o paletilla, deshuesada o no, de cerdo.
CN100372467C (zh) * 2006-01-26 2008-03-05 南京雨润食品有限公司 一种保存水晶肴肉的方法
US20100047397A1 (en) * 2008-08-19 2010-02-25 Sergeant's Pet Care Products Inc. Coated Pet Chew and Method of Making
CN101828590B (zh) * 2010-05-14 2012-07-04 山东农业大学 一种使用可食性明胶抑菌涂层保鲜生鲜调理肉制品的方法
CN102578210A (zh) * 2012-03-05 2012-07-18 西藏圣宝农牧科技发展有限公司 一种基于天然酪蛋白的牦牛肉保鲜嫩化方法
RU2511520C1 (ru) * 2012-11-23 2014-04-10 Олег Иванович Квасенков Способ производства консервов "гуляш говяжий с картофелем"
RU2512217C1 (ru) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Способ производства консервов "гуляш мясной"
RU2512226C1 (ru) * 2012-11-27 2014-04-10 Олег Иванович Квасенков Способ выработки консервированного продукта "гуляш говяжий с крупой"
CN103651740A (zh) * 2013-11-15 2014-03-26 南京雨润食品有限公司 低温肉制品用保水保油剂
CN104920583A (zh) * 2014-03-20 2015-09-23 柳州长远食品配料科技有限公司 一种用于肉制品和水产品的无磷保水剂及其制备方法
CN108760561A (zh) * 2018-05-21 2018-11-06 青岛海尔股份有限公司 冰箱冷冻性能的测试方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IE782318L (en) * 1978-11-23 1980-05-23 Michael Payne Foodstuff preservative.
US4504502A (en) * 1983-04-06 1985-03-12 Earle Roland D Coated food product and method of making same
DE3620150C2 (de) * 1986-06-14 1995-06-08 Stoess & Co Gelatine Nahrungsmittel mit einem Gehalt an Kochsalz, Verfahren zur Reduzierung der Kochsalzmenge in einem Nahrungsmittel sowie Verwendung von Kollagenhydrolysat als Kochsalzersatz
FR2608901B1 (fr) * 1986-12-30 1991-02-01 Mero Rousselot Satia Agent comestible de pelliculage alimentaire, procede d'enrobage des aliments avec cet agent et application a la conservation des aliments
GB2257891B (en) * 1988-06-01 1993-05-19 Natural Resources Pre-dusting protein products
US5250312A (en) * 1991-12-02 1993-10-05 Kraft General Foods, Inc. Process for retaining moisture in meat, poultry and seafood
US5380545A (en) * 1991-12-02 1995-01-10 Kraft General Foods, Inc. Coating mix and process for retaining moisture in comminuted meat products
US5384140A (en) * 1992-12-08 1995-01-24 Dca Food Industries, Inc. Process for preparing tender, juicy microwaveable meat
US5540944A (en) * 1994-09-30 1996-07-30 Nestec S.A. Process of preparing a film-coated meat product
JP3407599B2 (ja) * 1996-07-01 2003-05-19 味の素株式会社 接着用酵素製剤及び接着食品の製造法
JP3635801B2 (ja) * 1996-08-01 2005-04-06 味の素株式会社 乳ホエイ蛋白含有粉末及びこれを使用した加工食品
DE69719780T2 (de) * 1996-10-21 2004-02-05 Asahi Kasei Kabushiki Kaisha Stabilisierungsmittel für fleischprodukte und fleischproduktzusammensetzung
US6054154A (en) * 1997-09-23 2000-04-25 Swift-Eckrich, Inc. Method for coating a whole meat muscle product with a powdered mixture
DK1211946T3 (da) * 1999-09-15 2006-08-28 Gelita Ag Fremgangsmåde til opbevaring af fersk köd

Also Published As

Publication number Publication date
DE50012659D1 (de) 2006-06-01
HUP0202730A3 (en) 2007-09-28
US7270841B2 (en) 2007-09-18
EP1211946A1 (de) 2002-06-12
HUP0202730A2 (hu) 2003-01-28
NZ517201A (en) 2004-07-30
US20020136820A1 (en) 2002-09-26
EP1211946B1 (de) 2006-04-26
CZ301394B6 (cs) 2010-02-17
MXPA02001987A (es) 2003-08-20
SK3592002A3 (en) 2002-09-10
EA200200283A1 (ru) 2003-02-27
ES2262536T3 (es) 2006-12-01
AU7286200A (en) 2001-04-17
WO2001019198A1 (de) 2001-03-22
BR0013965A (pt) 2002-05-14
JP2003509032A (ja) 2003-03-11
PT1211946E (pt) 2006-09-29
CZ2002833A3 (cs) 2002-08-14
CA2381102A1 (en) 2001-03-22
EA005019B1 (ru) 2004-10-28
ATE324046T1 (de) 2006-05-15
DK1211946T3 (da) 2006-08-28
PL354036A1 (en) 2003-12-15
US20070275141A1 (en) 2007-11-29
CN1374836A (zh) 2002-10-16
SK285756B6 (sk) 2007-07-06
JP4249413B2 (ja) 2009-04-02
HK1048920A1 (en) 2003-04-25
CN1221177C (zh) 2005-10-05
CA2381102C (en) 2008-10-28

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Legal Events

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FG Grant, registration