Preservative free salami
AssigneeOlli Salumeria Americana LLC
InventorsOliviero Colmignoli, Garrett Walsh, Enrico Porrino
Life of this patent
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Abstract
A method for preparing salami includes preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites. The method also includes forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings. The method also includes fermenting the plurality of salamis to a predetermined pH level and drying the plurality of salamis to a predetermined water activity.
Claims12
A method for preparing salami comprising:
- preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites;
- forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings;
- fermenting the plurality of salamis to a predetermined pH level;
- and
- drying the plurality of salamis to a predetermined water activity.
A method for preparing salami comprising:
- preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites;
- forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings;
- fermenting the plurality of salamis and monitoring pH until a predetermined pH level is reached;
- and
- drying the plurality of salamis and monitoring water activity until a predetermined water activity is reached.
A method for preparing salami comprising:
- preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites;
- forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings;
- fermenting the plurality of salamis at a substantially constant temperature less than 90° F. to a pH level of less than 5.30;
- and
- drying the plurality of salamis to a water activity of less than or equal to 0.85.
A method for preparing salami comprising:
- preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient comprises hi-grade salt, Nat-T10 Cur S, turbinado sugar, rosemary extract, wine, and a starter culture solution comprising debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus, and Staphylococcus xylosus, and wherein the at least one additional ingredient excludes nitrates and excludes nitrites;
- forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings;
- fermenting the plurality of salamis at a substantially constant temperature of 82° F. for at least 40 hours to achieve a pH level of less than 5.20;
- and
- drying the plurality of salamis to a water activity of less than or equal to 0.85 to achieve at least a 6 log reduction in Salmonella and at least a 5 log reduction in E. coli O157:H7.
Dependencies are inferred from the claim text.