http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-PI0902646-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_05f424879b201878768ca38c894c641b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2009-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76732b371cd69ce486b413c2dd045709 |
| publicationDate | 2011-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-PI0902646-A2 |
| titleOfInvention | process and product for meat tenderization and flavoring |
| abstract | PROCESS AND PRODUCT FOR BREATHING AND FLAVORING OF MEAT. For the meat flavoring and softening procedure, it is necessary to heat the fluid to be injected (water, whey, blood serum, or a combination of water and oil) to a temperature between 80 ^ 0 ^ C and 95 ^ 0 ^ C adding flavoring agents (garlic, parsley, essences, herbs, spices, protease enzymes, vitamins, minerals and lipids, or a combination thereof), by means of circular, moderate and constant agitation, for a time between 10 and 25 minutes, to obtain the flavor of the solution. After this step, add a gelling product (agar-agar and its derivatives such as unflavored gelatine) in a proportion comprised in a range of 15 to 35 heaps nor liter of the liquid fluid and let it soak for a time comprised between 3 and 10 minutes until a thick solution is obtained to the point of gelling, let the thick solution cool to a temperature between 25 ^ 0 ^ C and 35 ^ 0 ^ C; then, inject the chilled thick solution into a meat and leave it in a refrigerated medium until it reaches a temperature in the range of -5 ^ 0 ^ C, in order to obtain the gelation of the injected solution. |
| priorityDate | 2009-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.