Method of curing food products

Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Utilizing gaseous medium

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

426264, 426281, 426641, 426644, A23B 412, A23L 127

Patent

active

060998814

ABSTRACT:
A method of curing meat, or other food products, using nitrogen dioxide gas. In a preferred method, the food product is exposed to nitrogen dioxide gas at a concentration in excess of 0.4 ppm. The nitrogen dioxide gas reacts with moisture in the food product to produce nitrous acid which diffuses throughout the product to cure the product and produce the pink "cured" color pigment. In an alternate method, the nitrogen dioxide gas is dissolved in water to produce a solution containing nitrous acid, and the solution is injected into the food product to produce the cured color pigment.

REFERENCES:
patent: 2930703 (1960-03-01), Harper
patent: 4113885 (1978-09-01), Zyss
patent: 4299852 (1981-11-01), Ueno et al.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Method of curing food products does not yet have a rating. At this time, there are no reviews or comments for this patent.

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

Rate now

     

Profile ID: LFUS-PAI-O-1147892

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.