Process for pickling meat sections

Details Process for pickling meat sections Process for pickling meat sections

1976-01-12

1977-07-26

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426281, 426332, 426641, 426519, A23B 402

Patent

active

040384268

ABSTRACT:
A process for pickling meat sections such as briskets, hams, picnics and the like comprising the steps of injecting meat sections with a liquid pickling medium, placing the meat sections in a container with additional liquid pickling medium continuously slowly rotating a stirring member within a part of said container while leaving other parts thereof free of such stirring thereby subjecting some said meat sections to direct stirring action by contact with said stirring member in said one part of said container while other meat sections in another part of said container are out of contact with said stirring member and continuing said stirring action until substantially all said additional pickling medium is absorbed by said meat sections, and gradually reducing the stirring speed towards the end of the stirring periods, as the viscosity of the contents of the container increases.

REFERENCES:
patent: 3775134 (1973-11-01), Michels et al.
patent: 3928634 (1975-12-01), Gasbarro

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