NO933657L - Procedure and apparatus for the treatment of sheath - Google Patents

Procedure and apparatus for the treatment of sheath

Info

Publication number
NO933657L
NO933657L NO933657A NO933657A NO933657L NO 933657 L NO933657 L NO 933657L NO 933657 A NO933657 A NO 933657A NO 933657 A NO933657 A NO 933657A NO 933657 L NO933657 L NO 933657L
Authority
NO
Norway
Prior art keywords
meat
container
ultrasound
overpressure
pressure
Prior art date
Application number
NO933657A
Other languages
Norwegian (no)
Other versions
NO933657D0 (en
Inventor
Tom Magaard
Original Assignee
Tulip Int As
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 Tulip Int As filed Critical Tulip Int As
Publication of NO933657D0 publication Critical patent/NO933657D0/en
Publication of NO933657L publication Critical patent/NO933657L/en

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
    • A23B4/32—Apparatus for preserving using solids
    • A23B4/325—Apparatus for preserving using solids with inorganic salts
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/50—Preservation of foods or foodstuffs, in general by irradiation without heating
    • A23B2/57—Preservation of foods or foodstuffs, in general by irradiation without heating by treatment with ultrasonic waves
    • 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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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

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

Abstract

Ved behandling eller herding av kjøtt, slik som svinekjøtt, oksekjøtt eller kalvekjøtt, ved tilsetting av saltoppløsning til kjøttet, fortrinnsvis ved injeksjon, og massering av kjøttet i en lukket beholder (4), viser det seg at behandlingstiden kan reduseres betraktelig ved at kjøttet under masseringen utsettes for ultralyd såvel som alternerende trykk, som veksler mellom undertrykk og overtrykk. Under overtrykksfåsene tilsettes karbondioksid respektivt nitrogen. Fremgangs- måten kan utføres l et utstyr som omfatter den roterbare beholder (4) forbundet til en trykk- og vakuumkilde. For effektiv overføring av ultralyden til kjøttet i beholderen plasseres ultralyd-transduktorer i et lukket rør anordnet koaksielt l beholderen.When treating or curing meat, such as pork, beef or veal, by adding saline to the meat, preferably by injection, and massaging the meat in a sealed container (4), it appears that the processing time can be significantly reduced by the massage is subjected to ultrasound as well as alternating pressure, which alternates between vacuum and overpressure. Carbon dioxide and nitrogen, respectively, are added under the overpressure phases. The method can be carried out in an equipment comprising the rotatable container (4) connected to a pressure and vacuum source. For efficient transmission of the ultrasound to the meat in the container, ultrasonic transducers are placed in a closed tube arranged coaxially in the container.

NO933657A 1991-04-09 1993-10-11 Procedure and apparatus for the treatment of sheath NO933657L (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK062691A DK62691A (en) 1991-04-09 1991-04-09 METHOD OF SALTING MEAT AND PLANT TO USE IN EXERCISE OF THE PROCEDURE
PCT/DK1992/000113 WO1992018011A1 (en) 1991-04-09 1992-04-09 A method and equipment for curing meat

Publications (2)

Publication Number Publication Date
NO933657D0 NO933657D0 (en) 1993-10-11
NO933657L true NO933657L (en) 1993-11-18

Family

ID=8095716

Family Applications (1)

Application Number Title Priority Date Filing Date
NO933657A NO933657L (en) 1991-04-09 1993-10-11 Procedure and apparatus for the treatment of sheath

Country Status (5)

Country Link
EP (1) EP0579696A1 (en)
AU (1) AU1576592A (en)
DK (1) DK62691A (en)
NO (1) NO933657L (en)
WO (1) WO1992018011A1 (en)

Families Citing this family (25)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO178713C (en) * 1994-01-05 1996-05-22 Jan Hatloe Process for leaching and / or marinating non-vegetable foodstuffs using different salt concentrations and alternately subjecting the raw materials to vacuum and immersion in the bed
ATE204432T1 (en) * 1994-05-27 2001-09-15 Nestle Sa PRODUCTION OF COOKED HAM
HU220789B1 (en) * 1997-09-01 2002-05-28 József Gyöngyösi Process and equipment, especially for quick pickling of meat
ES2145708B1 (en) 1998-06-05 2003-10-01 Metalquimia Sa MACHINE FOR PROCESSING OF CARNIC PARTS.
DE19849357B4 (en) * 1998-10-19 2005-08-04 Fritz Kortschack Process for solidifying the surfaces of raw sausages which are subjected to heat or high pressure treatment in the course of the further production process
DE19915883A1 (en) * 1999-04-08 2000-10-19 Solich Gmbh Process and device for the treatment of food, in particular meat, sausage and fish
FR2795922B1 (en) * 1999-07-07 2001-10-05 Lutetia METHOD AND DEVICE FOR PROCESSING MEAT FOOD PRODUCTS PREPARED BY VACUUM MIXING
US6767568B2 (en) * 2000-06-05 2004-07-27 Spectra Research, Inc. Meat processing scheme
FR2816483B1 (en) * 2000-11-14 2005-03-25 Armor Inox Sa PROCESSING BARAT FOR FOODSTUFFS SUCH AS MEAT OR FISH
ES2207402B1 (en) * 2002-10-08 2006-01-16 Pepiño, S.L. PROCEDURE AND EQUIPMENT FOR THE SALAMON AND CURE OF HAMS.
CN100336454C (en) * 2004-02-20 2007-09-12 刘长雁 Energy-saving and effect-enhancing type rolling and kneading machine
NO20061025A (en) * 2006-03-02 2007-05-07 Egebjerg Joergen Procedure for processing raw fish fillets.
CA2645323A1 (en) * 2006-03-16 2007-09-27 Matthew Gardner Meat brines
EP1889543A1 (en) * 2006-08-16 2008-02-20 CFS Slagelse A/S Device and method for massaging food products
WO2010129985A1 (en) 2009-05-14 2010-11-18 Cavitus Pty Ltd Density modification
FR2957493B1 (en) * 2010-03-22 2015-05-01 Lutetia PROCESS FOR PROCESSING FOOD PRODUCTS BY COOLING BY A PUSHED VACUUM.
EP2550867B1 (en) * 2010-03-23 2019-05-08 University of Miyazaki Method and apparatus for controlling microorganisms in a poultry carcass by vacuum and resonant ultrasonication
DE102010022271A1 (en) * 2010-05-31 2011-12-01 Food Concept Ag Process for the treatment of food
CN102626128A (en) * 2012-04-23 2012-08-08 常熟市凯博不锈钢设备制造有限公司 Feeding device for vacuum rolling and kneading machine
ITVR20120166A1 (en) * 2012-08-09 2014-02-10 Grandi Salumifici Italiani S P A PROCEDURE AND EQUIPMENT FOR THE AGING OF A FOOD PRODUCT, IN PARTICULAR SPECK.
GB201317864D0 (en) * 2013-10-09 2013-11-20 Univ Birmingham Inhibition of microbial and cellular growth in substances
CN108323555B (en) * 2018-05-02 2023-10-27 沈豫浙 Three degrees of freedom vacuum tumbler
CN113892596A (en) * 2021-09-15 2022-01-07 安徽省徽之韵食品有限公司 Processing device and processing method for preparing antioxidant meat product by using enzyme preparation
CN116772507B (en) * 2022-03-09 2025-08-05 青岛海尔电冰箱有限公司 A refrigerator and a control method for an ultrasonic processing device thereof
CN116772508B (en) * 2022-03-09 2025-09-09 青岛海尔电冰箱有限公司 Refrigerator and control method of ultrasonic treatment device of refrigerator

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3711896A (en) * 1970-02-25 1973-01-23 Advance Patent Technology Inc Ultra-sonic meat tenderizing apparatus
DE2700125C2 (en) * 1977-01-04 1983-09-08 Hans Sommer GmbH & Co.KG, 6951 Limbach Device for curing pieces of meat
SE452093B (en) * 1983-07-14 1987-11-16 Jan Andersson Salted and tenderised animal product prepn.
AT392197B (en) * 1988-03-24 1991-02-11 Inject Star Poekelmasch DEVICE FOR MASSAGING MEAT- OR MEAT-LIKE GOODS

Also Published As

Publication number Publication date
NO933657D0 (en) 1993-10-11
EP0579696A1 (en) 1994-01-26
AU1576592A (en) 1992-11-17
DK62691A (en) 1992-12-10
DK62691D0 (en) 1991-04-09
WO1992018011A1 (en) 1992-10-29

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