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1. (WO2017090064) METHOD OF PROCESSING BEEF MEAT FOR OBTAINING COOKED HAM
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/2017/090064 International Application No.: PCT/IT2015/000288
Publication Date: 01.06.2017 International Filing Date: 26.11.2015
IPC:
A23L 13/40 (2016.01) ,A23L 13/70 (2016.01) ,A23B 4/023 (2006.01) ,A23B 4/044 (2006.01) ,A23B 4/28 (2006.01)
[IPC code unknown for A23L 13/40][IPC code unknown for A23L 13/70]
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4
General methods for preserving meat, sausages, fish or fish products
02
Preserving by means of inorganic salts
023
by kitchen salt or mixtures thereof with inorganic or organic compounds
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4
General methods for preserving meat, sausages, fish or fish products
044
Smoking; Smoking devices
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
4
General methods for preserving meat, sausages, fish or fish products
26
Apparatus for preserving using liquids
28
by injection of liquids
Applicants:
DITTA FRATELLI TOSETTO - COMMERCIO E LAVORAZIONE CARNI S.A.S DI TOSETTO DANTE E C. [IT/IT]; Via Provinciale, 12 35010 Campo San Martino PD, IT
Inventors:
TOSETTO, Walter; IT
Priority Data:
Title (EN) METHOD OF PROCESSING BEEF MEAT FOR OBTAINING COOKED HAM
(FR) PROCÉDÉ DE TRAITEMENT DE VIANDE DE BŒUF POUR OBTENIR DU JAMBON CUIT
Abstract:
(EN) Method for preparing cooked ham from an anatomical piece of beef comprising the steps of: - selecting (1) the piece of beef, - providing (2) a treatment brine comprising at least one derivative of maple sap, - injecting (3) a predetermined amount of said treatment brine into the selected anatomical piece of beef, - immersing (4) said anatomical piece, injected with brine, in a bath comprising the same brine and keeping it immersed for a certain time period, - carrying out a vacuum churning treatment (5) on said anatomical piece, - subjecting said anatomical piece to cooking (6) with steam while held in a containing mould, - carrying out the reduction (7) of the cooking temperature, - stabilizing (8) the cooked and cooled anatomical piece.
(FR) L'invention concerne un procédé de préparation de jambon cuit à partir d'un morceau anatomique de bœuf comprenant les étapes suivantes : - sélectionner le morceau de bœuf (1), - prévoir une saumure de traitement comprenant au moins un dérivé de sève d'érable (2), - injecter une quantité prédéterminée de ladite saumure de traitement dans le morceau anatomique de bœuf sélectionné (3), - immerger ledit morceau anatomique, injecté de saumure, dans un bain comprenant cette même saumure et le maintenir immergé pendant un certain temps (4), - réaliser un traitement de malaxage sous vide sur ledit morceau anatomique (5), - soumettre ledit morceau anatomique à une cuisson à la vapeur tout en le maintenant dans un moule de rétention (6), - baisser la température de cuisson (7), - stabiliser le morceau anatomique cuit et refroidi (8).
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: Italian (IT)