Preparation of pickled and cooked pork ribs comprises brine treatment and coating with pepper, for vacuum packing and boiling

• Main Author: LASECA CIRIANO MIGUEL ANGEL
• Format: Patent
• Language: English; Spanish
• Published: 16.08.2005
• Edition: 7
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The preparation of pickled and cooked pork ribs has treatment of the cleaned ribs with brine formed from salt, sugar, potassium nitrate, garlic, ground marjoram, sodium ascorbate and potassium sorbate for 24 hours. Then, coated with pepper and dried, the product is vacuum packed and boiled in hot water at 70-72[deg]C until its central zone reaches 66[deg]C, for cooling in cold water and refrigeration prior to sale. The preparation of pickled and cooked pork ribs has treatment of the cleaned ribs with brine formed from salt, sugar, potassium nitrate, garlic, ground marjoram, sodium ascorbate and potassium sorbate for 24 hours. Then, coated with pepper and dried, the product is vacuum packed and boiled in hot water at 70-72[deg]C until its central zone reaches 66[deg]C, for cooling in cold water and refrigeration prior to sale. Procedimiento para la preparación de costillas de cerdo adobadas y cocidas que consiste en, previa limpieza de las piezas de costillas de cerdo, ser sometidas a una etapa de salmuera formada por sal, azúcar, nitrato potásico, ajo, orégano molido, ascorbato sódico y sorbato potásico durante 24 horas, siendo posteriormente revestidas con pimentón e introducidas en un secadero, del cual, una vez retiradas son envasadas al vacío e introducidas en una caldera con agua caliente a una temperatura que oscila entre 70 y 72 grados centígrados, hasta alcanzar 66 grados centígrados mínimos en el centro de la pieza, introduciéndolas posteriormente en una caldera de agua fría para su posterior incorporación en el interior de un frigorífico hasta su comercialización.