PL114789B3 - Method of manufacturing pork-butcher's products - Google Patents
Method of manufacturing pork-butcher's products Download PDFInfo
- Publication number
- PL114789B3 PL114789B3 PL1977198547A PL19854777A PL114789B3 PL 114789 B3 PL114789 B3 PL 114789B3 PL 1977198547 A PL1977198547 A PL 1977198547A PL 19854777 A PL19854777 A PL 19854777A PL 114789 B3 PL114789 B3 PL 114789B3
- Authority
- PL
- Poland
- Prior art keywords
- meat
- butcher
- products
- production
- manufacturing pork
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000013372 meat Nutrition 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 8
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 210000002381 plasma Anatomy 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 238000011282 treatment Methods 0.000 description 2
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- 208000034693 Laceration Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
Opis patentowy opublikowano: 31.05.1982 1 A23L 1/31 rczYILLNIA] _— Twórcy wynalazku: Zbigniew Dolatowski, Józef Grochowicz, Tadeusz Kopron, Hieronim Karpinski, Józef Moczybroda Uprawniony z patentu: Akademia Rolnicza, Lublin (Polska) Sposób produkcji wedlin Przedmiotem, wynalaizku jest spoisób produkcji wedlin miesnych.Wedlug ipatemtu (glównego nr lclill98 sposób pro¬ dukcji wedlin poleiga na tyim, ze mieso przygoto¬ wane do peklowania nastrzykuje sie kilkakroit/nie plazma krwi w ilosci 1% — 30% w stosunku do masy miesa, przy czym po kazdoraizowym naistrzy- knieciu mtieso masuje sie, a nastepnie poddaje le¬ zakowaniu.Taki sposób produkcji wedlin wymaga szybkiego prowadzenia dalszych technologicznych zabiegów a mieso po nastrzyknieciu nie moze byc sklado¬ wane ze wzigledu na duza zawartosc plynu.Istota wynalazku jest sposób produkcji wedlin miesnych, w których mieso nastrzykuje sle pilaz- ma krwi w ilosci 1% — 30% w stosunku do masy miesa, charakteryzujacy sie tyim, ze przed nastrzy- kiwainiem plazma krwi mieso pekluje sie w znany sposób.Stosowalnie sposobu wedlug wynalazku korzys.tne jest zwlaszcza ze wzgledu na. fakt, ze mieso pe¬ klowane moze byc skladowane i pobierane do nastrzykiwania w miare poitirzeb zakladu produk¬ cyjnego*. * Przyklad. 1000 g miesa myje sie, a» nastep¬ nie pekluj©. Peklowane mieso naistrzykuje sie 100 g pilazony krwi, a nastepnie masuje sie przez 6 minut. Po masazu miesoi lezakuje 5 minut, po czyim naistrzykuje sie je pono krwi, masuje sie 8 miiinuit i poddaje sie lezakowa¬ niu przez1 30 minut. Maisa miesa.' zwieksza sie o 18% — 20%. PLThe patent description was published: May 31, 1982 1 A23L 1/31 rczYILLNIA] _— Creators of the invention: Zbigniew Dolatowski, Józef Grochowicz, Tadeusz Kopron, Hieronim Karpinski, Józef Moczybroda Authorized by the patent: Agricultural University, Lublin (Poland) Method of production of meats The subject of the invention There is a method for the production of meat meats. According to the main method of meat production, the method of meat production is based on the fact that the meat prepared for curing is injected several times with blood plasma in the amount of 1% - 30% of the weight of the meat, After each injection, mtieso is massaged and then subjected to treatment. This method of meat production requires rapid further technological treatments and the meat after injection cannot be stored with high liquid content. The essence of the invention is the method of meat production in which the meat is injected with a slew of blood in the amount of 1% - 30% of the weight of the meat, characterized by the fact that before injections With blood plasma, the meat is pickled in a known manner. Accordingly, the advantage of the method according to the invention is particularly because of the fact that the minced meat can be stored and collected for injection as required by the production facility *. * Example. 1000 g of meat is washed and then pickled. Cured meat is injected with 100 g of blood pilazona, and then massaged for 6 minutes. After the massage, the meat is laid for 5 minutes, after which it is infused with blood, massaged for 8 minutes and subjected to laceration for 1 30 minutes. Maisa meat. ' increases by 18% - 20%. PL
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL1977198547A PL114789B3 (en) | 1977-05-31 | 1977-05-31 | Method of manufacturing pork-butcher's products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL1977198547A PL114789B3 (en) | 1977-05-31 | 1977-05-31 | Method of manufacturing pork-butcher's products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL198547A1 PL198547A1 (en) | 1979-03-12 |
| PL114789B3 true PL114789B3 (en) | 1981-02-28 |
Family
ID=19982833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL1977198547A PL114789B3 (en) | 1977-05-31 | 1977-05-31 | Method of manufacturing pork-butcher's products |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL114789B3 (en) |
-
1977
- 1977-05-31 PL PL1977198547A patent/PL114789B3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL198547A1 (en) | 1979-03-12 |
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