ES448665A1 - Metodo perfeccionado para la preparacion de tocino entreve- rado o bacon precocido en lonchas. - Google Patents

Metodo perfeccionado para la preparacion de tocino entreve- rado o bacon precocido en lonchas.

Info

Publication number
ES448665A1
ES448665A1 ES448665A ES448665A ES448665A1 ES 448665 A1 ES448665 A1 ES 448665A1 ES 448665 A ES448665 A ES 448665A ES 448665 A ES448665 A ES 448665A ES 448665 A1 ES448665 A1 ES 448665A1
Authority
ES
Spain
Prior art keywords
bacon
ventrada
entreverado
preparation
slices
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
ES448665A
Other languages
English (en)
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.)
Oscar Mayer Foods Corp
Original Assignee
Oscar Mayer Foods Corp
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 Oscar Mayer Foods Corp filed Critical Oscar Mayer Foods Corp
Publication of ES448665A1 publication Critical patent/ES448665A1/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
    • A23B4/005—Preserving by heating
    • 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
    • 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
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • 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
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Dental Preparations (AREA)
  • Saccharide Compounds (AREA)
ES448665A 1975-06-09 1976-06-08 Metodo perfeccionado para la preparacion de tocino entreve- rado o bacon precocido en lonchas. Expired ES448665A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US58493575A 1975-06-09 1975-06-09

Publications (1)

Publication Number Publication Date
ES448665A1 true ES448665A1 (es) 1977-07-01

Family

ID=24339362

Family Applications (1)

Application Number Title Priority Date Filing Date
ES448665A Expired ES448665A1 (es) 1975-06-09 1976-06-08 Metodo perfeccionado para la preparacion de tocino entreve- rado o bacon precocido en lonchas.

Country Status (14)

Country Link
JP (1) JPS521066A (es)
AU (1) AU497328B2 (es)
BE (1) BE842764A (es)
CA (1) CA1077336A (es)
DE (1) DE2625833A1 (es)
ES (1) ES448665A1 (es)
FI (1) FI761660A7 (es)
FR (1) FR2313873A1 (es)
GB (1) GB1542080A (es)
IT (1) IT1062323B (es)
NL (1) NL7606029A (es)
NO (1) NO761941L (es)
NZ (1) NZ180952A (es)
SE (1) SE7606352L (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2345082A1 (fr) * 1976-03-26 1977-10-21 Monsanto Co Compositions reduisant le niveau de nitrite dans des produits carnes sales, a base d'acide sorbique ou de ses sels et de sels de sodium ou de potassium d'acide phosphorique condense, et nouveaux produits ainsi obtenus
US4342789A (en) * 1979-09-07 1982-08-03 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat
DK0683986T3 (da) * 1994-05-27 2001-12-10 Nestle Sa Fremstilling af kogt skinke
CA2230504C (en) * 1995-08-25 2007-02-20 Food Biotek Corporation Low-nitrite composition for curing meat and process for preparing low-nitrite cured meat products
US6045841A (en) * 1998-08-10 2000-04-04 Swift-Eckrich, Inc. Method of pre-cooking sliced bacon
US20090181138A1 (en) 2008-01-11 2009-07-16 David Howard Process for producing precooked bacon slices
US9980498B2 (en) 2010-08-11 2018-05-29 Hormel Foods Corporation Hybrid bacon cooking system
JP6278501B2 (ja) * 2013-07-18 2018-02-14 国立大学法人秋田大学 食肉の製造方法及び製造装置

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2101547A (en) * 1937-03-15 1937-12-07 Armour & Co Process of curing hams
US2613151A (en) * 1950-06-30 1952-10-07 Wilson & Co Inc Methods of processing meat products
US2974047A (en) * 1957-05-09 1961-03-07 Lipton Inc Thomas J Method of producing cured packed slices of pig meat
US3595679A (en) * 1970-01-15 1971-07-27 Armour & Co Treatment of bacon bellies
JPS516228B2 (es) * 1973-03-22 1976-02-26

Also Published As

Publication number Publication date
FR2313873A1 (fr) 1977-01-07
FR2313873B1 (es) 1981-09-18
IT1062323B (it) 1984-10-10
FI761660A7 (es) 1976-12-10
AU497328B2 (en) 1978-12-07
BE842764A (fr) 1976-10-01
AU1459976A (en) 1977-12-08
NL7606029A (nl) 1976-12-13
JPS521066A (en) 1977-01-06
GB1542080A (en) 1979-03-14
NZ180952A (en) 1979-10-25
CA1077336A (en) 1980-05-13
DE2625833A1 (de) 1976-12-30
NO761941L (es) 1976-12-10
SE7606352L (sv) 1976-12-10

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 19971201