Title:
【発明の名称】加熱ハムの製造方法
Document Type and Number:
Japanese Patent JP3054339
Kind Code:
B2
Abstract:
A process for manufacturing cooked ham, comprising trimming and cutting pig muscles into pieces, treating said pieces with a high hydrostatic pressure, injecting brine into the pressure treated pieces of pig muscles, tumbling, filling, cooking and cooling them.
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Inventors:
Veronique Clement
Evin Dilbar-Bang Gries Issen
Marcel Alexandre Julera
Evin Dilbar-Bang Gries Issen
Marcel Alexandre Julera
Application Number:
JP12848695A
Publication Date:
June 19, 2000
Filing Date:
May 26, 1995
Export Citation:
Assignee:
Societe de Prodey Netsuru Society anonym
International Classes:
A23B4/00; A23L13/00; A23B4/02; A23B4/023; A23B4/28; A23L3/015; A23L13/70; (IPC1-7): A23L1/31
Domestic Patent References:
| JP4335873A | ||||
| JP5124586A |
Attorney, Agent or Firm:
Akira Asamura (3 outside)