Procédé de fabrication de jambon cuit sans sel

• Main Authors: DR BOATELLA I RIERA JOSEP, CASES I SELLART D. JOSEP, DR RAFECAS I MARTINEZ MAGDALENA, DR CODONY I SALCEDO RAFAEL, MINGUELL I JUNCOSA D. GENARO
• Format: Patent
• Language: French
• Published: 05.08.1994
• Edition: 5
• 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

L'invention concerne un procédé et formule pour la fabrication de jambon cuit sans sel. Le procédé comprend les phases de contrôle de qualité des jambons de porc frais; retrait des nerfs, des os et de la graisse du jambon; injection de la saumure dans la chair; macération de la chair selon la technique combinée Hambourg-Bombo pendant 24 heures à 2-5degré C et sous vide; emballage sous vide du jambon macéré; cuisson jusqu'à 67degré C au centre de la masse et démoulage, étiquetage, pesée et emballage final avec date de garantie. The process of meat curing involves a number of steps. Such steps include the injection of a brine composition into a meat product. The brine composition of the present invention comprises calcium citrate, calcium lactate, potassium chloride, lactose, saccharose, potassium phosphate, ascorbic acid, and sodium nitrite. The injected brine composition produces a meat product which is low in sodium, is notably richer in potassium and calcium and in which the meat produced maintains the characteristic flavor and aroma of meat products high in sodium content.