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WO1992018012A1 - Procede et appareil de salaison du jambon - Google Patents

Procede et appareil de salaison du jambon Download PDF

Info

Publication number
WO1992018012A1
WO1992018012A1 PCT/DK1992/000111 DK9200111W WO9218012A1 WO 1992018012 A1 WO1992018012 A1 WO 1992018012A1 DK 9200111 W DK9200111 W DK 9200111W WO 9218012 A1 WO9218012 A1 WO 9218012A1
Authority
WO
WIPO (PCT)
Prior art keywords
brine
meat
ingredients
injector
water
Prior art date
Application number
PCT/DK1992/000111
Other languages
English (en)
Inventor
Tom MAGÅRD
Original Assignee
Tulip International A/S
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 International A/S filed Critical Tulip International A/S
Publication of WO1992018012A1 publication Critical patent/WO1992018012A1/fr

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
    • A23B4/02—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
    • 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

Definitions

  • the present invention relates to a method for curing meat as well as equipment for applying the method.
  • the object to be achieved is simply to reduce the long process time and preferably such that the quality be improved but in no circumstances be lowered.
  • this can be achieved by sus ⁇ pending the total amount of brine ingredients in the quantity of water attainable and inject the thus sus ⁇ pended brine into the meat.
  • the injector disperses the brine evenly in the meat. Not only are the injector needles present quite densely, but the injection takes place all over the bulk of the meat.
  • the ingredients are added to a container having a stirrer that holds these suspended in the water.
  • the ingre ⁇ washers start depositing at the inlet to the injector needles causing a blocking of the injector as well as unevenly injected brine.
  • a negligible quantity of thickener like e.g. Gelodan (brand name) it is pos ⁇ sible to increase the suspension capacity considerably, i.e. such that the ingredients are kept floating in the liquid for a considerably longer period of time.
  • the suspension capacity can be further increased by frag ⁇ menting the brine ingredients in a colloid mill before adding them to the liquid.
  • An additional improvement of the suspension capacity is achieved by leading the brine through a homogenizer before inlet to the injecting needles of the injector.
  • the homogenizer In the homogenizer a further comminution of the brine ingredients is performed.
  • the ingredients consequently remain floating for longer in the liquid, and when it takes place immediately before the inlet to the injection needles the uptimum con ⁇ ditions are achieved for the brine ingredients to remain suspended until the injection is performed.
  • the small particle size is also advantageous seen in relation to preventing a blocking of the injection needles. Out of consideration for the flow paths in the injector needles and the texture of the meat, the maximum is 120 my for undissolved particles in the brine.
  • the brine composition of the invention remains largely the same apart from the addition of a negligible, quantity of carrier here being gelatine having the brand name Gelodan.
  • a negligible, quantity of carrier here being gelatine having the brand name Gelodan.
  • All brine ingredients are put into the water in one go together with the Gelodan that has been dissolved in hot water in advance.
  • the quantity of added Gelodan is so small - out of veterinary considerations preferably not above 0.03 weight per cent - that the brine still retains a very watery character, and the end product is not changed.
  • the undissolved brine ingredients are kept suspended in the water and the brine is injected into the meat as a suspension offering a fast and even dis ⁇ tribution of the ingredients in the meat. As it takes place in one operation it allows the possibility of a more efficient control and correction of the process.
  • An equipment for curing meat with a dispersed brine is schematically illustrated in the accompanying draw ⁇ ing.
  • the brine ingredients are initially comminuted in a colloid mill (not shown) to a grain size of approx. one tenth of the original size, upon which the brine ingre ⁇ histone are put into a supply container 2 having a stirrer for keeping the particles floating in the liquid.
  • the brine is led to a homogenizer 4 that disperses the particles in the liquid and pressure feeds the brine to the needle arrangement of an injector 6.
  • a cooler for cooling the brine to -2°C is in ⁇ serted.
  • the brine ingredients be kept floating all the time in the liquid everywhere inside the apparatus, i.e. the supply container, the inlet to the injector, inside the injector, in the collection unit and the return pipe to the supply container. It is important, too, to cool the brine, partly due to veterinary reasons and partly to prevent crystallizations in the injector causing a subsequent risk of blocking of the needles. When this is the case, the salt percentage and the in ⁇ crease can be surveilled, controlled and corrected.
  • the invention thus offers a fast and even distribu ⁇ tion of suspended brine into muscle meat at the same time rendering possible a continued control and precise correction of the salt per cent and increase.

Landscapes

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

Abstract

Lors de la salaison de la viande, par exemple, le porc, le boeuf ou le veau, lorsque la saumure ne peut se dissoudre dans la quantité d'eau disponible, on peut maintenir la suspension dans un liquide de la saumure en ajoutant une faible quantité de porteur et en réalisant un broyage dans un broyeur pour colloïdes et dans un homogénéisateur. Ainsi, on peut injecter la saumure dans la viande en une seule opération de manière à rendre possibles un contrôle continu et une régulation précise du pourcentage de saumure et de son augmentation, ainsi qu'une réduction du temps de traitement.
PCT/DK1992/000111 1991-04-09 1992-04-09 Procede et appareil de salaison du jambon WO1992018012A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK0627/91 1991-04-09
DK062791A DK62791A (da) 1991-04-09 1991-04-09 Fremgangsmaade til saltning af koed samt anlaeg til brug ved udoevelse af fremgangsmaaden

Publications (1)

Publication Number Publication Date
WO1992018012A1 true WO1992018012A1 (fr) 1992-10-29

Family

ID=8095728

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1992/000111 WO1992018012A1 (fr) 1991-04-09 1992-04-09 Procede et appareil de salaison du jambon

Country Status (3)

Country Link
AU (1) AU1545892A (fr)
DK (1) DK62791A (fr)
WO (1) WO1992018012A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003101211A1 (fr) * 2002-05-31 2003-12-11 Townsend Engineering Company Procede et appareil permettant d'evacuer des poches de fluide injecte, dans des produits a base de viande
NL1024926C2 (nl) * 2003-12-02 2005-06-06 Townsend Engineering B V Inrichting en werkwijze voor het met vloeistof bewerken van voedingsmiddelen.

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK270278A (da) * 1977-06-20 1978-12-21 Krogsgaard Larsen P Cycliske aminosyrer

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1985000091A1 (fr) * 1983-06-22 1985-01-17 Ronald Miller Procede d'attendrissement de morceaux de viande
EP0297592A1 (fr) * 1987-07-03 1989-01-04 Fomaco Food Machinery Company A/S Dispositif d'injection de liquide dans des aliments
GB2235616A (en) * 1989-07-28 1991-03-13 Grace W R & Co Meat curing

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1985000091A1 (fr) * 1983-06-22 1985-01-17 Ronald Miller Procede d'attendrissement de morceaux de viande
EP0297592A1 (fr) * 1987-07-03 1989-01-04 Fomaco Food Machinery Company A/S Dispositif d'injection de liquide dans des aliments
GB2235616A (en) * 1989-07-28 1991-03-13 Grace W R & Co Meat curing

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003101211A1 (fr) * 2002-05-31 2003-12-11 Townsend Engineering Company Procede et appareil permettant d'evacuer des poches de fluide injecte, dans des produits a base de viande
US6939573B2 (en) 2002-05-31 2005-09-06 Townsend Engineering Company Method and apparatus for evacuating pockets of injected fluid in meat products
US7172781B2 (en) 2002-05-31 2007-02-06 Stork Townsend Inc. Method and apparatus for evacuating pockets of injected fluid in meat products
NL1024926C2 (nl) * 2003-12-02 2005-06-06 Townsend Engineering B V Inrichting en werkwijze voor het met vloeistof bewerken van voedingsmiddelen.
WO2005053413A1 (fr) * 2003-12-02 2005-06-16 Stork Townsend B.V. Appareil et procede de traitement de produits alimentaires avec un liquide

Also Published As

Publication number Publication date
AU1545892A (en) 1992-11-17
DK62791A (da) 1992-11-09
DK62791D0 (da) 1991-04-09

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