A - Human Necessities – 23 – B
Patent
A - Human Necessities
23
B
A23B 4/00 (2006.01) A23B 4/14 (2006.01) A23B 4/22 (2006.01) A23L 1/31 (2006.01) A23L 1/317 (2006.01) A23L 3/015 (2006.01)
Patent
CA 2275207
This invention is directed to a method of fixing pH values in smoked sausages, strongly smoked sausages, smoked ham and similar products and allows permanent stabilization of these values by subjecting the goods to be treated to a high-pressure treatment when the goods have reached a predetermined pH. To this end the sausage and meat products have to be enclosed in an impermeable outer packing which conforms well to the product shape. Subsequently, the goods to be treated are subjected to high pressure (c.400 to 600 MPa) for several minutes in a special pressure vessel.
L'invention concerne un procédé destiné à la fixation des valeurs du pH dans des produits tels que saucissons à cuire, saucissons secs, jambons crus et analogues, et permettant de stabiliser ces valeurs de façon durable en soumettant le produit à un traitement sous haute pression, une fois que ce produit a atteint un pH prédéterminé. A cet effet, les produits de boucherie et de charcuterie sont enfermés dans un emballage imperméable s'appliquant bien contre le produit. Le produit à traiter est ensuite exposé plusieurs minutes à une pression élevée (environ 400 à 600 MPa) dans un récipient à pression spécial.
Kortschack Fritz
Mccarthy Tetrault Llp
LandOfFree
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