发明公开
EP1704780A1 METHOD FOR THE TREATMENT AND LONG-TERM PRESERVATION OF MEAT PRODUCTS WITHOUT A COLD CHAIN
有权
VERFAHREN ZUR BEHANDLUNG UND LANGZEITKONSERVIERUNG VON FLEISCHPRODUKTEN OHNEKÜHLKETTE
- 专利标题： METHOD FOR THE TREATMENT AND LONG-TERM PRESERVATION OF MEAT PRODUCTS WITHOUT A COLD CHAIN
- 专利标题（中）： VERFAHREN ZUR BEHANDLUNG UND LANGZEITKONSERVIERUNG VON FLEISCHPRODUKTEN OHNEKÜHLKETTE
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申请号： EP04805091.8申请日： 2004-12-07
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公开(公告)号： EP1704780A1公开(公告)日： 2006-09-27
- 发明人: CURUTCHET FERREIRA, Pablo Román , MASANA RINERO, Marcelo , VAUDAGNA BARBERO, Sergio , SANCHEZ DANGUISE, Guillermo
- 申请人： Curutchet Ferreira, Pablo R. , Inta Instituto Nacional de Tecnologia a Agropecuaria
- 申请人地址： Mallorca 464, 3 1 Barcelona 08013 ES
- 专利权人： Curutchet Ferreira, Pablo R.,Inta Instituto Nacional de Tecnologia a Agropecuaria
- 当前专利权人： Curutchet Ferreira, Pablo R.,Inta Instituto Nacional de Tecnologia a Agropecuaria
- 当前专利权人地址： Mallorca 464, 3 1 Barcelona 08013 ES
- 代理机构： Manresa Val, Manuel
- 优先权： AR0304507 20031205
- 国际公布： WO2005055732 20050623
- 主分类号： A23B4/023
- IPC分类号： A23B4/023 ; A23B4/005 ; A23B4/06 ; A23B4/015
摘要：
Method for the treatment and long-term preservation of meat products without a cold chain.
The invention relates to a method for the treatment and long-term preservation of meat products without a cold chain. The inventive method comprises the following steps consisting in: injecting each piece of meat with a brine solution containing the necessary concentration of ClNa in order to reach up to a maximum of 20 % of the weight of the meat piece; massaging the meat for a period of between 8 and 24 hours at a pressure of between 10 and 15" Hg and temperatures of between 0 and 3 °C; inserting each piece into a hermetically-sealed bag and subjecting the batch of meat cuts thus packaged to a process involving cooking in hot water until a temperature of between 70 and 85 °C has been obtained at the centre of the largest piece for between 15 and 30 minutes; removing the bags from the bath, removing the meat from each bag and cooling same until a temperature of at least 26 °C has been obtained at the geometric centre of the pieces; packaging each chunk; packing up the meat; freezing said meat at a temperature of -14 °C; and subjecting same to irradiation until a total minimum dose of 15kGy has been obtained.
The invention relates to a method for the treatment and long-term preservation of meat products without a cold chain. The inventive method comprises the following steps consisting in: injecting each piece of meat with a brine solution containing the necessary concentration of ClNa in order to reach up to a maximum of 20 % of the weight of the meat piece; massaging the meat for a period of between 8 and 24 hours at a pressure of between 10 and 15" Hg and temperatures of between 0 and 3 °C; inserting each piece into a hermetically-sealed bag and subjecting the batch of meat cuts thus packaged to a process involving cooking in hot water until a temperature of between 70 and 85 °C has been obtained at the centre of the largest piece for between 15 and 30 minutes; removing the bags from the bath, removing the meat from each bag and cooling same until a temperature of at least 26 °C has been obtained at the geometric centre of the pieces; packaging each chunk; packing up the meat; freezing said meat at a temperature of -14 °C; and subjecting same to irradiation until a total minimum dose of 15kGy has been obtained.
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