Title:
【発明の名称】肉の塩漬方法
Document Type and Number:
Japanese Patent JP2591783
Kind Code:
B2
Abstract:
Meat, especially pork, is cured by injection of saturated brine having microfine salt suspended therein. The method is especially advantageous when the meat is subsequently to be cured in a sealed plastic bag, and makes it possible to achieve salt contents not readily obtainable by other means.
Inventors:
REIMONDO JOOJI PAAKAA
Application Number:
JP7830288A
Publication Date:
March 19, 1997
Filing Date:
April 01, 1988
Export Citation:
Assignee:
DABURYU AARU GUREESU ANDO CO KONETEIKATSUTO
International Classes:
A23B4/02; A23B4/023; A23B4/28; A23L13/00; A23L13/70; (IPC1-7): A23B4/02; A23L1/31
Attorney, Agent or Firm:
Heiyoshi Odashima