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1.发明公开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
公开(公告)号：EP1704780A1
公开(公告)日：2006-09-27
申请号：EP04805091.8
申请日：2004-12-07
发明人： CURUTCHET FERREIRA, Pablo Román , MASANA RINERO, Marcelo , VAUDAGNA BARBERO, Sergio , SANCHEZ DANGUISE, Guillermo
CPC分类号： A23B4/24 , A23B4/0056 , A23B4/015 , A23B4/023 , Y02A40/946
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.摘要翻译： 没有冷链的肉制品的处理和长期保存方法。 本发明涉及一种没有冷链处理和长期保存肉制品的方法。 本发明的方法包括以下步骤：用含有必需浓度的ClNa的盐水溶液注射每片肉，以达到肉块重量的最大值的20％; 在10至15“Hg之间的压力和0至3℃之间的压力下将肉按摩8至24小时;将每个片段插入气密密封的袋子中，并对包装的一批肉切片进行处理 涉及一种涉及在热水中烹调直到在最大片的中心处于15至30分钟之间的温度为70至85℃之间的过程，从浴中取出袋子，从每个袋子中取出肉并冷却 相同，直到在片的几何中心处获得至少26℃的温度;包装每个块;包装肉;在-14℃的温度下冷冻所述肉;并将其照射到总共 已获得最小剂量15kGy。
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2.发明授权METHOD FOR THE TREATMENT AND LONG-TERM PRESERVATION OF MEAT PRODUCTS WITHOUT A COLD CHAIN 有权方法对于没有冷链肉类产品的治疗和长期保存
公开(公告)号：EP1704780B1
公开(公告)日：2008-01-30
申请号：EP04805091.8
申请日：2004-12-07
发明人： CURUTCHET FERREIRA, Pablo Román , MASANA RINERO, Marcelo , VAUDAGNA BARBERO, Sergio , SANCHEZ DANGUISE, Guillermo
CPC分类号： A23B4/24 , A23B4/0056 , A23B4/015 , A23B4/023 , Y02A40/946
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.
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