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BR9712367A - Processar bacon totalmente cozido derivado de abdome de porco - Google Patents

Processar bacon totalmente cozido derivado de abdome de porco

Info

Publication number
BR9712367A
BR9712367A BR9712367-6A BR9712367A BR9712367A BR 9712367 A BR9712367 A BR 9712367A BR 9712367 A BR9712367 A BR 9712367A BR 9712367 A BR9712367 A BR 9712367A
Authority
BR
Brazil
Prior art keywords
pork
abdomen
derived
fully
fully cooked
Prior art date
Application number
BR9712367-6A
Other languages
English (en)
Inventor
Brent J Afman
Craig L Stevenson
Original Assignee
Osi Ind Inc
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 Osi Ind Inc filed Critical Osi Ind Inc
Publication of BR9712367A publication Critical patent/BR9712367A/pt

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
    • A23B4/06—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
    • 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
    • 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
    • A23B4/005—Preserving by heating
    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
    • 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

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Drying Of Solid Materials (AREA)

Abstract

<B>MéTODO PARA CURAR A SECO E PROCESSAR BACON TOTALMENTE COZIDO DERIVADO DE ABDOME DE PORCO''<D>. Métodos de curar e processar abdomes de porco em bacon totalmente cozido foram desenvolvidos, os quais eliminam tanto injeção de solução líquida de salmoura ou outros processos de marinar líquido como a necessidade de tratamento em defumador. O método da presente invenção emprega uma etapa de aquecimento única que tanto cozinha totalmente um abdome de porco revestido com tempero de cura seco e obtém a redução de peso necessária para atender a definição reguladora de produto para bacon totalmente cozido.
BR9712367-6A 1996-10-21 1997-10-20 Processar bacon totalmente cozido derivado de abdome de porco BR9712367A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US73470096A 1996-10-21 1996-10-21
PCT/US1997/019116 WO1998017121A1 (en) 1996-10-21 1997-10-20 Method of dry curing and processing fully cooked bacon derived from pork bellies

Publications (1)

Publication Number Publication Date
BR9712367A true BR9712367A (pt) 1999-08-31

Family

ID=24952742

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9712367-6A BR9712367A (pt) 1996-10-21 1997-10-20 Processar bacon totalmente cozido derivado de abdome de porco

Country Status (10)

Country Link
EP (1) EP0934003B1 (pt)
JP (1) JP3621426B2 (pt)
AT (1) ATE206015T1 (pt)
AU (1) AU728489B2 (pt)
BR (1) BR9712367A (pt)
CA (1) CA2269209C (pt)
DE (1) DE69707004T2 (pt)
DK (1) DK0934003T3 (pt)
ES (1) ES2162260T3 (pt)
WO (1) WO1998017121A1 (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5997925A (en) * 1997-07-22 1999-12-07 Swift-Eckrich, Inc. Continuous manufacturing process and apparatus for preparing pre-cooked bacon
US6045841A (en) * 1998-08-10 2000-04-04 Swift-Eckrich, Inc. Method of pre-cooking sliced bacon

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4957756A (en) * 1987-09-21 1990-09-18 Schreiber Foods, Inc. Method for preparing cooked or precooked bacon
US5472722A (en) * 1993-12-21 1995-12-05 Burgers' Ozark Country Cured Hams, Inc. Low salt curing process for preparing dry cured country ham
GB9402183D0 (en) * 1994-02-04 1994-03-30 Sainsbury J Plc Meat curing

Also Published As

Publication number Publication date
AU728489B2 (en) 2001-01-11
DK0934003T3 (da) 2001-12-03
WO1998017121A1 (en) 1998-04-30
EP0934003B1 (en) 2001-09-26
ATE206015T1 (de) 2001-10-15
CA2269209C (en) 2005-01-04
JP3621426B2 (ja) 2005-02-16
ES2162260T3 (es) 2001-12-16
AU4914497A (en) 1998-05-15
DE69707004T2 (de) 2002-05-29
EP0934003A1 (en) 1999-08-11
JP2001502544A (ja) 2001-02-27
DE69707004D1 (de) 2001-10-31
CA2269209A1 (en) 1998-04-30

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Legal Events

Date Code Title Description
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]
B25D Requested change of name of applicant approved

Owner name: OSI INDUSTRIES, LLC (US)

Free format text: ALTERADO DE: OSI INDUSTRIES, INC.

B24C Patent annual fee: request for for restoration

Free format text: REFERENTE A 13A ANUIDADE(S).

B24H Lapse because of non-payment of annual fees (definitively: art 78 iv lpi)
B15K Others concerning applications: alteration of classification

Ipc: A23B 4/08 (2006.01), A23B 4/00 (2006.0

B24F Patent annual fee: publication cancelled

Free format text: ANULADA A PUBLICACAO CODIGO 24.8 NA RPI NO 2256 DE 01/04/2014 POR TER SIDO INDEVIDA.

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 13A ANUIDADE.

B24J Lapse because of non-payment of annual fees (definitively: art 78 iv lpi, resolution 113/2013 art. 12)

Free format text: EM VIRTUDE DA EXTINCAO PUBLICADA NA RPI 2605 DE 08-12-2020 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDA A EXTINCAO DA PATENTE E SEUS CERTIFICADOS, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013.