ES2556412A1 - Procedure of salting and curing a fresh turkey leg for obtaining meat product (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

The subject of the present invention is a method for obtaining a meat product from a turkey leg and consists of the following operations or preparatory steps: 1. Cleaning of the meat pieces. 2. Seasoned by injection or dip or combination of the two. 3. Later it is covered with fat from the turkey itself or another type of animal or vegetable oil. 4. Drying for natural healing in the open air and in basically cold room temperature or in a refrigeration or freezing chamber. 5. Packed in polymeric container, or plastic. 6. Labeling. (Machine-translation by Google Translate, not legally binding)

Description

using the pork leg meat under a drying process

from the same gives rise to the product called "ham" The state of the art in food is evolving to provide this type of food products already made. Thus, the publication number patents 2115529 and 2157789 contain a meat type meat product from a complete Iberian pig that in the case of the publication number patent 2157789 even addresses a confit procedure. The patent P9600933 NEW PRODUCT FIAMBRE TYPE PORQUETA AND PROCEDURE FOR MANUFACTURING is also found in the art. With the present invention, a new meat product is provided which, using as a main raw material, a piece and leg of whole and fresh turkey, is subjected to a preparation procedure with a pre-salting, cleaning and subsequent drying process, well dried in the air

free or cold storage, which unlike most meat products present in the market, and the aforementioned patents the manufacturing process object of the present invention is characterized by taking advantage of the whole leg of the turkey, without cutting it and which will be Cured by a short period of salting and outdoor healing that is estimated in an approximate time of three months, while with meat products known as the ham of the purse leg or the so-called shoulder, requires a healing process a lot broader to achieve optimal healing and consequently hardening of the meat, such as that achieved with the turkey leg in a

less time providing a final meat product with a low

fat level

The result is a piece of turkey whose meat by the process of

salty and subsequent healing phase outdoors or in chamber

5

refrigerating It can be said that a similar product is obtained

characteristics of the elaboration process at '1 ammon "but using

as a base and essential raw material and a turkey leg,

with a series of unique processes getting to get the product

carried out in relatively short terms and in which case less than another

1O

type of meat that until now unless we know it is not

Know the procedure proposed based on using the leg

Fresh whole turkey.

DESCRIPTION BY PREFERRED EMBODIMENT

The present invention proposes a method for obtaining

fifteen

of the new meat product from a piece or leg of turkey and

It consists of the following operations or preparatory stages:

1. Cleaning the meat parts

2. Seasoned by injection or immersion or combination of the two

3. Later it is covered with fat from the turkey itself or

twenty

other type of animal or vegetable oil.

4. Drying for natural healing outdoors and in temperature

basically cold or in a cooling chamber or

freezing.

6. Packaged in polymeric container, or plastic

7. Labeling and boxing if applicable.

You take a (the complete piece) leg of fresh turkey and preferably of a young animal. It is refrigerated for 24 hours with the objective and retard rigor mortis and control microbial contamination. Subsequently, the cutting and cleaning is carried out and the turkey leg is properly shaped by trimming all the pieces of came soil and removing all the grease from the surface, neglecting the parts for disposal. Pressure is put on the head of the femur so that the blood comes out. to finish in the cold water wash. Subsequently, the turkey leg is subjected to a process of curing and / or maturation in order to modify its organoleptic and conservation characteristics, for this purpose by means of immersion the salting process is carried out at a temperature that can be between 0 and 100 in containers or Compact batteries where they will be completely and successively covered with coarse salt until they are completely covered and compacted. On salt-covered turkey legs, manual pressure will be exerted or using a weight-like element to keep the legs pressed by providing sufficient pressure on them. This conservation principle lies in curing the meat with brine, where the salt replaces the moisture in the tissues through an osmosis process. The concentration of salt that is established inhibits the growth and multiplication of microorganisms, resisting only the halophiles (salt-tolerant) that are able to maintain their activity and contribute to the curing process. Then proceed to remove salt

unnecessary from the surface of the turkey legs to then be covered with grease and hang at room temperature in a ventilated place or in a cold room at low temperature where they are left for an approximate period between 2 to 16 weeks varying

5 depending on the size of the pieces and the outside temperature until the surface becomes hard and ready for consumption, and can also be presented in whole pieces. Finally and for marketing the product can be packaged in polymeric container, or plastic, and labeling.

10 It is not considered necessary to extend the present specification so that any person skilled in the art understands the scope of the invention and the advantages derived from its use. The sizes, shapes, mechanisms and constituent materials of the invention may be varied to adapt them to the advantages

15 may derive from their concrete application provided that this does not affect the essentiality of the invention. The terms in which this report has been written must always be taken as illustrative and not limiting.

Claims (1)

 1.-SALT AND CURING PROCEDURE OF A FRESH TURKEY LEG FOR OBTAINING MEAT Characterized by understanding a full leg of fresh turkey 5 awake and clean to which it is subjected by immersion to a salting process at temperature that can be between 0 and 100 in containers or compact batteries where they will be covered successively with coarse salt until they are completely covered and compacted. Subsequently the turkey legs are covered with 10 grease and hang at room temperature in a ventilated place or in cold storage at low temperature where they are left for an approximate period between 2 to 16 weeks varying depending on the size of the pieces and the outside temperature at which they complete their healing natural.