http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2208983-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_af4f2a0fa6cff74b0d1114a9641406ce |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate | 2002-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2208983-C1 |
| titleOfInvention | Smoked and cooked ham "klinsky" and method for producing the same |
| abstract | FIELD: meat industry. SUBSTANCE: method involves preparing salt brine comprising edible salt, sodium nitrite and phosphate- containing preparation; salting raw meat pieces by injecting with the use of multiple-needle injector, with temperature in separated raw meat and temperature of salt brine at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; introducing salt brine at least twice under pressure of from 1,5•10 5 Pa to 2,0•10 5 Pa; massaging in vacuum massaging apparatus at vacuum extent of 80-85% for 5.0-6.5 hours, with rotational speed of massaging apparatus drum being 6-8 rev/min, mechanical action time exceeding standing period in each cycle by 1.4-2.6 times, and temperature of raw meat at the end of massaging procedure not exceeding 6 C; maturing at temperature of about 3 C for 23.0-25.0 hours; providing thermal processing in thermal chamber by slight drying for 40-60 min at temperature of 64-66 C and relative humidity of 28-30%; smoking at temperature of 76-78 C and relative humidity of about 30% for 40-60 min; cooking at temperature of 74-76 C and relative humidity of 98.0-99.0% until temperature inside ham is 68-72 C; holding ham at set temperature in thermal chamber for 3-5 min; cooling and packing ham. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality and biological value of finished product, and reduced production cost. 10 cl, 2 tbl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11533925-B2 |
| priorityDate | 2002-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.