http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1651055-A1
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0622370108f97aef73432a64332ee808 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-22 |
classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-02 |
filingDate | 2004-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e8a4531ad5271434e4d44b07b65091e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc34b1c7baf5eaf5c7dc85e30145ee26 |
publicationDate | 2006-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | EP-1651055-A1 |
titleOfInvention | Method for producing pickled foodstuffs and a pickling mixture |
abstract | The invention relates to a method for producing pickled foodstuffs comprising the following steps: a. preparing at least one selected nitrate-reducing microorganism that is capable of producing, in meat and meat products at pH values ranging from 4.5 to 7 and with pickling substance contents of less than 40 ppm of nitrate and nitrite, calculated as NO2- equivalents, a stable pickling color and a remaining content of pickling substances of less than 40 % of the added nitrite and nitrate and/or less than 10 mg/kg nitrite and nitrate, calculated as NO2- equivalents, and; b. preparing at least one selected pickling substance having a pickling substance content of less than 40 mg nitrite and nitrate per kg of meat or meat products, calculated as NO2- equivalents in the meat products, that is capable of producing a stable pickling color in meat and meat products, together with the nitrate-reducing microorganism, at pH values ranging from 4.5 to 7. The invention also involves mixing the pickling substance with meat or meat products and subsequent processing. |
priorityDate | 2003-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 193.