ES328008A1 - A procedure for the preparation and sterilization of volateral meat set forth in defined configuration and for direct consumption. (Machine-translation by Google Translate, not legally binding) - Google Patents
A procedure for the preparation and sterilization of volateral meat set forth in defined configuration and for direct consumption. (Machine-translation by Google Translate, not legally binding)Info
- Publication number
- ES328008A1 ES328008A1 ES0328008A ES328008A ES328008A1 ES 328008 A1 ES328008 A1 ES 328008A1 ES 0328008 A ES0328008 A ES 0328008A ES 328008 A ES328008 A ES 328008A ES 328008 A1 ES328008 A1 ES 328008A1
- Authority
- ES
- Spain
- Prior art keywords
- skin
- meat
- sterilization
- translation
- preparation
- 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
Links
- 235000013372 meat Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- 230000001954 sterilising effect Effects 0.000 title abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 title abstract 2
- 102000008186 Collagen Human genes 0.000 abstract 1
- 108010035532 Collagen Proteins 0.000 abstract 1
- 206010067868 Skin mass Diseases 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 229920001436 collagen Polymers 0.000 abstract 1
- SYUXAJSOZXEFPP-UHFFFAOYSA-N glutin Natural products COc1c(O)cc2OC(=CC(=O)c2c1O)c3ccccc3OC4OC(CO)C(O)C(O)C4O SYUXAJSOZXEFPP-UHFFFAOYSA-N 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 235000013594 poultry meat Nutrition 0.000 abstract 1
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
- A23B4/005—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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A process for the preparation and sterilization of poultry meat arranged in a defined configuration and for direct consumption, characterized in that the slaughtered bird, devoid of its offal, fetlocks and neck, that is, in a ready state for roasting, is treated steam at a temperature higher than 100º C, and because then the meat is separated from the bones and the skin and the skin is cooled to approximately room temperature, then the skin is crumbled maintaining approximately said temperature, and the skin mass is mixed minced intimately with the meat, to form a mixed mass of meat and skin, or by introducing, then said mixed mass in a container, which once closed, is boiled at a temperature of more than 100º C, until the dough is sterilized and the collagens of the skin particles hydrolysed substantially in the form of glutin, the mass enclosed in the container then being cooled. (Machine-translation by Google Translate, not legally binding)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEL0053182 | 1966-03-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES328008A1 true ES328008A1 (en) | 1967-08-16 |
Family
ID=7275202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES0328008A Expired ES328008A1 (en) | 1966-03-24 | 1966-06-16 | A procedure for the preparation and sterilization of volateral meat set forth in defined configuration and for direct consumption. (Machine-translation by Google Translate, not legally binding) |
Country Status (5)
| Country | Link |
|---|---|
| BE (1) | BE684150A (en) |
| ES (1) | ES328008A1 (en) |
| GB (1) | GB1118694A (en) |
| LU (1) | LU51204A1 (en) |
| NL (1) | NL6608215A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2237969A (en) * | 1989-11-10 | 1991-05-22 | Secr Defence | Storing pre-cooked food |
| CN110140892A (en) * | 2019-05-14 | 2019-08-20 | 黄钊和 | A kind of Tai Shizha meat preparation method |
-
1966
- 1966-05-27 LU LU51204A patent/LU51204A1/xx unknown
- 1966-06-14 NL NL6608215A patent/NL6608215A/xx unknown
- 1966-06-16 ES ES0328008A patent/ES328008A1/en not_active Expired
- 1966-06-28 GB GB28918/66A patent/GB1118694A/en not_active Expired
- 1966-07-14 BE BE684150D patent/BE684150A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| LU51204A1 (en) | 1966-07-27 |
| NL6608215A (en) | 1967-09-25 |
| GB1118694A (en) | 1968-07-03 |
| BE684150A (en) | 1967-01-16 |
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