CA2262547C - Procede de preparation de bacon cuit a point a partir de panses de porc - Google Patents
Procede de preparation de bacon cuit a point a partir de panses de porc Download PDFInfo
- Publication number
- CA2262547C CA2262547C CA002262547A CA2262547A CA2262547C CA 2262547 C CA2262547 C CA 2262547C CA 002262547 A CA002262547 A CA 002262547A CA 2262547 A CA2262547 A CA 2262547A CA 2262547 C CA2262547 C CA 2262547C
- Authority
- CA
- Canada
- Prior art keywords
- pork bellies
- slices
- weight
- pork
- bellies
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 94
- 210000001015 abdomen Anatomy 0.000 title claims abstract description 93
- 235000015241 bacon Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 42
- 238000010411 cooking Methods 0.000 claims abstract description 37
- 235000021110 pickles Nutrition 0.000 claims abstract description 37
- 238000012545 processing Methods 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 239000000779 smoke Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims 8
- 238000005096 rolling process Methods 0.000 claims 1
- 230000001105 regulatory effect Effects 0.000 abstract description 8
- 239000013585 weight reducing agent Substances 0.000 abstract description 7
- 239000000243 solution Substances 0.000 description 25
- 238000001723 curing Methods 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000012267 brine Substances 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 238000009877 rendering Methods 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- NGZXDRGWBULKFA-NSOVKSMOSA-N (+)-Bebeerine Chemical compound C([C@@H]1N(C)CCC=2C=C(C(=C(OC3=CC=C(C=C3)C[C@H]3C=4C=C(C(=CC=4CCN3C)OC)O3)C=21)O)OC)C1=CC=C(O)C3=C1 NGZXDRGWBULKFA-NSOVKSMOSA-N 0.000 description 1
- 108010089254 Cholesterol oxidase Proteins 0.000 description 1
- 101100010163 Mus musculus Dok2 gene Proteins 0.000 description 1
- 239000012080 ambient air Substances 0.000 description 1
- 238000010420 art technique Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
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
- A23B4/26—Apparatus for preserving using liquids ; Processes therefor
- A23B4/28—Apparatus for preserving using liquids ; Processes therefor by injection of liquids
-
- 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
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (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
On a mis au point des procédés de cuisson et de traitement de panses de porcs pour produire du bacon cuit à point qui ne nécessitent pas de traitement en fumoir et réduisent par conséquent très fortement le coût et le temps de traitement. Les procédés de cette invention comprennent une seule et unique étape de cuisson qui assure à la fois la cuisson à point d'une pause de porc marinée dans une solution de condiments et la réduction de poids nécessaire pour correspondre à la définition du produit telle que définie par la réglementation en matière de bacon cuit à point. Les procédés de cette invention peuvent être utilisés pour le bacon se présentant sous forme de tranches ou de boudin cylindrique.
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19681761T DE19681761T1 (de) | 1996-07-29 | 1996-07-29 | Verfahren zur Herstellung von vollständig gekochtem Speck aus Schweinebäuchen |
| BR9612718-0A BR9612718A (pt) | 1996-07-29 | 1996-07-29 | Processo de preparação de bacon inteiramente cozido derivado de barrigas de porco. |
| PCT/US1996/012397 WO1998004142A1 (fr) | 1996-07-29 | 1996-07-29 | Procede de preparation de bacon cuit a point a partir de panses de porc |
| CA002262547A CA2262547C (fr) | 1996-07-29 | 1996-07-29 | Procede de preparation de bacon cuit a point a partir de panses de porc |
| AU66822/96A AU724232B2 (en) | 1996-07-29 | 1996-07-29 | Method of preparing fully cooked bacon derived from pork bellies |
| JP50875098A JP3647882B2 (ja) | 1996-07-29 | 1996-07-29 | 豚の腹肉（ｐｏｒｋ ｂｅｌｌｉｅｓ）から完全調理済みベーコンを調理する方法 |
| DK199900113A DK199900113A (da) | 1996-07-29 | 1999-01-29 | Fremgangsmåde til fremstilling af fuldt tilberedt bacon ud fra svinebug |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/US1996/012397 WO1998004142A1 (fr) | 1996-07-29 | 1996-07-29 | Procede de preparation de bacon cuit a point a partir de panses de porc |
| CA002262547A CA2262547C (fr) | 1996-07-29 | 1996-07-29 | Procede de preparation de bacon cuit a point a partir de panses de porc |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2262547A1 CA2262547A1 (fr) | 1998-02-05 |
| CA2262547C true CA2262547C (fr) | 2004-05-25 |
Family
ID=4163323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002262547A Expired - Fee Related CA2262547C (fr) | 1996-07-29 | 1996-07-29 | Procede de preparation de bacon cuit a point a partir de panses de porc |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2262547C (fr) |
-
1996
- 1996-07-29 CA CA002262547A patent/CA2262547C/fr not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CA2262547A1 (fr) | 1998-02-05 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |