ES2006395A6 - Metodo para el salado de la carne. - Google Patents

Metodo para el salado de la carne.

Info

Publication number
ES2006395A6
ES2006395A6 ES8800980A ES8800980A ES2006395A6 ES 2006395 A6 ES2006395 A6 ES 2006395A6 ES 8800980 A ES8800980 A ES 8800980A ES 8800980 A ES8800980 A ES 8800980A ES 2006395 A6 ES2006395 A6 ES 2006395A6
Authority
ES
Spain
Prior art keywords
meat
cured
salting meat
salting
subsequently
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
ES8800980A
Other languages
English (en)
Inventor
Raymond George Parker
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WR Grace and Co
Original Assignee
WR Grace and Co
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 WR Grace and Co filed Critical WR Grace and Co
Publication of ES2006395A6 publication Critical patent/ES2006395A6/es
Expired legal-status Critical Current

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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • A23B4/26—Apparatus for preserving using liquids ; Processes therefor
    • A23B4/28—Apparatus for preserving using liquids ; Processes therefor by injection of liquids
    • A23B4/285—Apparatus for preserving using liquids ; Processes therefor by injection of liquids with inorganic salts
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

LA CARNE, EN ESPECIAL DE CERDO, ES CURADA MEDIANTE INYECCION DE SALMUERA SATURADA CONTENIENDO SAL MICROFINA SUSPENDIDA EN LA MISMA. EL METODO ES ESPECIALMENTE VENTAJOSO CUANDO LA CARNE ES CURADA A CONTINUACION EN SACOS DE PLASTICO SELLADOS Y PERMITE ALCANZAR CONTENIDOS DE SAL QUE NO PUEDEN OBTENERSE FACILMENTE POR OTROS MEDIOS.
ES8800980A 1987-04-02 1988-03-30 Metodo para el salado de la carne. Expired ES2006395A6 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB8707845A GB2203024B (en) 1987-04-02 1987-04-02 Method for salting meat

Publications (1)

Publication Number Publication Date
ES2006395A6 true ES2006395A6 (es) 1989-04-16

Family

ID=10615085

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8800980A Expired ES2006395A6 (es) 1987-04-02 1988-03-30 Metodo para el salado de la carne.

Country Status (12)

Country Link
US (1) US4871561A (es)
JP (1) JP2591783B2 (es)
AU (1) AU609104B2 (es)
CA (1) CA1323238C (es)
DE (1) DE3810361A1 (es)
DK (1) DK179988A (es)
ES (1) ES2006395A6 (es)
GB (1) GB2203024B (es)
IE (1) IE60684B1 (es)
NL (1) NL8800822A (es)
NZ (1) NZ224102A (es)
ZA (1) ZA882161B (es)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2235616B (en) * 1989-07-28 1993-06-09 Grace W R & Co Method for salting meat
US5567460B1 (en) * 1995-05-04 1997-10-14 Osi Ind Inc Method of preparing fully cooked bacon derived from pork bellies
US6669974B2 (en) 1995-05-04 2003-12-30 Osi Industries, Inc. Method of rapid curing and processing bacon derived from pork products
US6051264A (en) * 1995-05-04 2000-04-18 Osi Industries, Inc. Method of dry curing and processing pork bellies to provide fully cooked bacon
US6214393B1 (en) 1995-05-04 2001-04-10 Osi Industries, Inc. Method of curing and processing par-cooked bacon derived from pork bellies
DE69933563T2 (de) * 1998-06-22 2007-05-31 Cryovac, Inc. Verpacktes nahrungsmittel mit hinzugefügter flüssigkeit und verfahren zu seiner herstellung
US6355287B2 (en) * 1998-06-22 2002-03-12 Cryovac, Inc. Packaged food product having added liquid
US7273629B2 (en) 2000-11-28 2007-09-25 Cryovac, Inc. Meat package with reduced leaker rates
US20020090431A1 (en) * 2001-01-04 2002-07-11 Ralph Weldy Method of curing and processing poultry products
USD470271S1 (en) 2001-12-21 2003-02-11 Colgate Palmolive Company Soap bar
ES2207402B1 (es) * 2002-10-08 2006-01-16 Pepiño, S.L. Procedimiento y equipamiento para la salazon y curacion de jamones.

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1951436A (en) * 1931-12-24 1934-03-20 Swift & Co Meat curing method
US3216826A (en) * 1960-09-26 1965-11-09 Claude J Wattenbarger Method of processing a solid meat mass
GB967578A (en) * 1962-07-11 1964-08-26 Griffith Laboratories Curing salt composition and method of manufacturing it
GB1058826A (en) * 1962-09-12 1967-02-15 Griffith Laboratories Method of producing an alkaline salt composition
US3252808A (en) * 1962-12-21 1966-05-24 Griffith Laboratories Method of producing a salt composition useful in processing meat
DE2740429C2 (de) * 1977-09-08 1983-01-27 Ludwig Scheid GmbH Spezialpräparate und Gewürze zur Fleischverarbeitung, 6621 Überherrn Verfahren und Vorrichtung zum Trockenpökeln von Fleisch oder Fisch
US4211160A (en) * 1978-06-05 1980-07-08 Bieser Dennis W D Method and apparatus for internally seasoning meat prior to cooking
US4463027A (en) * 1982-03-16 1984-07-31 Diamond Crystal Salt Company Method of forming a meat curing brine
SU1173970A1 (ru) * 1984-02-24 1985-08-23 Московский институт народного хозяйства им.Г.В.Плеханова Способ хранени м са

Also Published As

Publication number Publication date
JP2591783B2 (ja) 1997-03-19
GB2203024A (en) 1988-10-12
DK179988D0 (da) 1988-03-30
NZ224102A (en) 1990-10-26
JPS63254944A (ja) 1988-10-21
CA1323238C (en) 1993-10-19
ZA882161B (en) 1988-09-15
IE60684B1 (en) 1994-08-10
GB8707845D0 (en) 1987-05-07
DE3810361A1 (de) 1988-10-20
GB2203024B (en) 1991-02-13
AU609104B2 (en) 1991-04-26
AU1370888A (en) 1988-10-06
NL8800822A (nl) 1988-11-01
DK179988A (da) 1988-10-03
IE880947L (en) 1988-10-02
US4871561A (en) 1989-10-03

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20041102