Country ham curing process

Details Country ham curing process Country ham curing process

1985-10-04

1988-06-28

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Application of a gas, mist, smoke or vapor to a food...

426248, 426264, 426265, 426266, 426272, 426274, 426315, 426641, A23B 402, A23B 404

Patent

active

047538090

ABSTRACT:
A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams; subjecting the hams to ultraviolet light for a period of days; aging the hams under ultraviolet light for a period of days; forming the hams or ham portions after excess fat removal and trimming to a desired form or shape; cooking the hams for a period of hours at reduced humidity to facilitate trichina destruction, binding and moisture removal from said hams; chilling the hams to a reduced temperature; and packaging the resulting ham product; wherein each stage is conducted under particular parameters of time, temperature and humidity.

REFERENCES:
patent: 1503864 (1924-08-01), Vogt
patent: 2169081 (1939-08-01), James
patent: 2629311 (1953-02-01), Graves
patent: 2713002 (1955-07-01), Williams
patent: 3134678 (1964-05-01), Wierbicki et al.
patent: 3300990 (1967-01-01), Jaremus
patent: 3896242 (1975-07-01), Moore
patent: 3989851 (1976-11-01), Hawley et al.
patent: 4029824 (1977-06-01), Langen
Komarik, S. L. et al., "Food Products Formulary", vol. 1, The Avi. Publ. Co., Inc., Westport, Conn., 1974, pp. 1-18.

Affiliated with

Also associated with

Rating

Country ham curing process does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Country ham curing process, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Country ham curing process will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1913865