Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived
Reexamination Certificate
2004-10-18
2011-12-13
Chawla, Jyoti (Department: 1781)
Food or edible material: processes, compositions, and products
Fermentation processes
Material is mammal or fowl derived
C426S059000
Reexamination Certificate
active
08075933
ABSTRACT:
Method for the preparation of fermented dry or semi-dried meat products, with partial substitution of the animal fat and direct incorporation of olive oil Method for the preparation fermented dry or semi-dried meat products, with direct incorporation of olive oil. The said method includes the following phases: (a) mixing of the meat with cultures, sugars, preservatives and auxiliary salts, (b) admixture of olive oil and fat, (c) mixing until the desirable meat-fat grain is achieved, (d) stuffing of the meat paste in casings, (e) fermenting of the product in a chamber with relative humidity 95-80% and temperature of 25-20° C., (f) dehydration in a chamber10with relative humidity 80-75% and temperature 12-17° C. For the partial fermenting process products, the stages (e) and (f) are modified as follows: (e′) fermenting of the product in a chamber with relative humidity 75-60% and temperature of 25-30° C. for 24-30 hours, (f′) heating of the product up to core temperature of 55° C. and dehydration with relative humidity 75-80 % and temperature of 12-17° C. The fermented dry and semi-dried meat products with direct incorporation of olive oil, which are produced according to this method, have excellent stability from a structure point of view (consistency) and keep the physical and chemical characteristics of the olive oil.
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Chawla Jyoti
Creta Farm Societe Anonyme Industrial and Commercial
Husch & Blackwell LLP
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