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1.发明公开A process for preparing a protein-fortified cured meat and protein-fortified cured meat obtained with said process 失效一种生产方法的蛋白质增强Räucherfleisches和通过此过程蛋白增强熏获得。
公开(公告)号：EP0031630A1
公开(公告)日：1981-07-08
申请号：EP80201249.2
申请日：1980-12-30
Applicant: STAUFFER CHEMICAL COMPANY
Inventor： Brotsky, Eugene , Everson, Charles William , Swartz, William Ewing
CPC classification number: A23B4/0235 , A23L13/72
Abstract: Protein fortified cured meat comprising cured intact skeletal meat muscle tissue having incorporated therein a whey protein composition having more than about 30% by weight whey protein on a dry solids basis and processes for preparation of the same.
Abstract translation: 蛋白强化腊肉包括腊肉完好骨骼肌组织具有并入以干固体计和工艺用于制备相同的上具有大于约30％重量的乳清蛋白在其中的乳清蛋白的组合物。
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2.发明公开Method of curing meats, preparation of curing solution and additive for meat curing solutions 失效一种用于固化肉，制备盐水和修整为Fleischpökellaken方法。
公开(公告)号：EP0028113A2
公开(公告)日：1981-05-06
申请号：EP80303695.3
申请日：1980-10-20
Applicant: STAUFFER CHEMICAL COMPANY
Inventor： Brotsky, Eugene
IPC: A23B4/02
Abstract: A method of curing meat products is disclosed in which residual nitrite levels. In this method the fresh meat in particular pork bellies is contacted with a stable curing solution comprising an alkali metal hexametaphosphate, an alkali metal chloride, a soluble nitric oxide forming compound and an alkalizing agent, said curing solution providing an average pH of the meat being cured about equivalent to the natural pH of the meat. In a particular case cured bacon having low residual nitrite levels is prepared by contacting pork bellies with an aqueous curing solution comprising from 10% to 20% sodium chloride, from 0.05% to 0.15% soluble nitric oxide forming composition, and from 2.0% to 4.5% of a composition selected from A) from 93% to 97% sodium hexametaphosphate, and from 3% to 7% sodium bicarbonate, and, B) from 75% to 85% sodium hexametaphosphate, from 7% to 13% sodium acid pyrophosphate, and from 7% to 13% sodium bicarbonate, the percentages relative to the curing solution being by weight based on the total weight of the aqueous solution, the percentages under subsections A) and B) totalling substantially 100% based on the weight of the components recited in these subsections. Composition A) constitutes a novel stable meat curing solution additive.
Abstract translation: 固化肉制品的方法是磁盘在亚硝酸盐残留游离缺失的水平。 在该方法中鲜肉尤其猪下水与稳定固化溶液包含碱金属六偏的，的碱金属氯化物，可溶性氧化氮形成化合物和碱化剂接触，所述固化溶液在肉上存在的平均pH值提供 治愈约相当于肉类的天然pH值。 在具有低的残留亚硝酸盐水平的特定情况熏肉通过在wässrige固化溶液与接触猪下水从10％，包括20％chlobride钠制备。 从0.05％至0.15％的可溶性一氧化氮形成用组合物。 和从2.0％至93％从A）中的组合物的4.5％至六偏97％的钠，和3％至75％至85％的六偏碳酸氢钠7％的钠，和，B），从7％至 13％的酸式焦磷酸钠。 和从7％至13％的碳酸氢钠。 百分比相对于基于所述wässrige溶液的总重量的固化溶液以重量计，在小节中的百分比A）和B）的基础上记载在小节论文的组分的总重量基本上灵100％。 组合物A）构成的新颖稳定肉固化溶液的添加剂。
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3.发明授权Method of curing meats, preparation of curing solution and additive for meat curing solutions 失效固化方法，固化溶液的制备和肉类固化溶液的添加剂
公开(公告)号：EP0028113B1
公开(公告)日：1985-04-10
申请号：EP80303695.3
申请日：1980-10-20
Applicant: STAUFFER CHEMICAL COMPANY
Inventor： Brotsky, Eugene
IPC: A23B4/02
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4.发明公开Method of curing meats, preparation of curing solution and additive for meat curing solutions 失效固化方法，固化溶液的制备和肉类固化溶液的添加剂
公开(公告)号：EP0028113A3
公开(公告)日：1982-03-10
申请号：EP80303695
申请日：1980-10-20
Applicant: STAUFFER CHEMICAL COMPANY
Inventor： Brotsky, Eugene
IPC: A23B04/02
Abstract: A method of curing meat products is disclosed in which residual nitrite levels. In this method the fresh meat in particular pork bellies is contacted with a stable curing solution comprising an alkali metal hexametaphosphate, an alkali metal chloride, a soluble nitric oxide forming compound and an alkalizing agent, said curing solution providing an average pH of the meat being cured about equivalent to the natural pH of the meat. In a particular case cured bacon having low residual nitrite levels is prepared by contacting pork bellies with an aqueous curing solution comprising from 10% to 20% sodium chloride, from 0.05% to 0.15% soluble nitric oxide forming composition, and from 2.0% to 4.5% of a composition selected from A) from 93% to 97% sodium hexametaphosphate, and from 3% to 7% sodium bicarbonate, and, B) from 75% to 85% sodium hexametaphosphate, from 7% to 13% sodium acid pyrophosphate, and from 7% to 13% sodium bicarbonate, the percentages relative to the curing solution being by weight based on the total weight of the aqueous solution, the percentages under subsections A) and B) totalling substantially 100% based on the weight of the components recited in these subsections. Composition A) constitutes a novel stable meat curing solution additive.
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