AR033035A1 - Procedimiento de elaboracion de carne de larga duracion - Google Patents
Procedimiento de elaboracion de carne de larga duracionInfo
- Publication number
- AR033035A1 AR033035A1 ARP020100890A ARP020100890A AR033035A1 AR 033035 A1 AR033035 A1 AR 033035A1 AR P020100890 A ARP020100890 A AR P020100890A AR P020100890 A ARP020100890 A AR P020100890A AR 033035 A1 AR033035 A1 AR 033035A1
- Authority
- AR
- Argentina
- Prior art keywords
- long
- processing process
- meat processing
- term meat
- meat
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 2
- 230000007774 longterm Effects 0.000 title 1
- 239000012267 brine Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 238000002347 injection Methods 0.000 abstract 1
- 239000007924 injection Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Se define un procedimiento consistente en la inyeccion de la carne con salmuera de 8-12% de concentracion seguido de inmersion en dicha solucion a temperaturas de 4 a 6 degree C. Posteriormente se efectua el calentamiento de la carne tratada hasta que en el centro de las piezas alcance 75 degree C. Luego se envasa al vacío, se congela y se irradia el producto que presenta la característica de conservacion a temperatura ambiente.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ARP020100890A AR033035A1 (es) | 2002-03-13 | 2002-03-13 | Procedimiento de elaboracion de carne de larga duracion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ARP020100890A AR033035A1 (es) | 2002-03-13 | 2002-03-13 | Procedimiento de elaboracion de carne de larga duracion |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR033035A1 true AR033035A1 (es) | 2003-12-03 |
Family
ID=37516388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP020100890A AR033035A1 (es) | 2002-03-13 | 2002-03-13 | Procedimiento de elaboracion de carne de larga duracion |
Country Status (1)
| Country | Link |
|---|---|
| AR (1) | AR033035A1 (es) |
-
2002
- 2002-03-13 AR ARP020100890A patent/AR033035A1/es unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Duan et al. | Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating | |
| Aykın Dinçer | Dried meat products obtained by different methods from past to present | |
| DK629887A (da) | Fremgangsmaade til behandling af koed | |
| DK1331853T3 (da) | Fremgangsmåde til konservering af fisk, skal- og bløddyr | |
| RU93031147A (ru) | Способ термообработки пищевых продуктов при их консервировании | |
| MX2007003940A (es) | Productos alimenticios estables en estante y metodos para su preparacion. | |
| EP1782840A4 (en) | INNOVATIVE PASTEURIZATION PROCESS, USE AND DEVICE | |
| KR870009663A (ko) | 구운 생선용 용기 | |
| AR036569A1 (es) | Aparato de freir con control y metodos de combustion de bucle cerrado | |
| FR2795922B1 (fr) | Procede et dispositif de traitement de produits alimentaires carnes prepares par malaxage sous vide | |
| CN102342546A (zh) | 薄片状干海参,制备方法,包含其的药品,保健品及应用 | |
| CN206852827U (zh) | 具有解毒和消毒功能的一体柜 | |
| James et al. | Decontamination of meat, meat products and other foods using steam condensation and organic acids | |
| JPS57170142A (en) | Sterilizing method of dried fish, shellfish and spice | |
| CN108935626A (zh) | 海参产品的微冻保鲜工艺 | |
| CN108887373A (zh) | 肉类产品的微冻保鲜工艺 | |
| Gubić et al. | Osmotic dehydration of fish (Crassus gibelio) a pretreatment in three different osmotic solutions. | |
| CN205718154U (zh) | 一种多功能冰箱 | |
| MD59Z (ro) | Procedeu de uscare a fructelor de măceş | |
| RU2005135281A (ru) | Способ обеззараживания сушеных продуктов, лекарственных трав, специй | |
| RU2003129745A (ru) | Способ охлаждения хлебобулочных изделий высокой степени готовности | |
| ES2127152B1 (es) | "procedimiento de descongelacion y salado simultaneo, de piezas de carne o pescado". | |
| KR870004674A (ko) | 신선도 복원성 건조식품 제조방법 및 장치 | |
| ES2200644B1 (es) | Proceso de fabricacion de anchoa en salazon y de filetes de esta, con bajo contenido en sodio y productos asi obtenidos. | |
| GB1307420A (en) | Method of tenderizing meat by low-temperature heating |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FB | Suspension of granting procedure |