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 wa...