Method for producing a processed meat product by treatment with a salt and/or alkali solution and product
AssigneeKabushiki Kaisha Katayama
InventorsHiroshi Katayama, Taro Katayama
Life of this patent
Estimating the term…
Abstract
Processed meat is prepared by impregnating raw meat with a solution of a salt and a solution of an alkali in a concentration of 1.0 mole to 7.0 mole or a solution containing the salt and the alkali or by physically applying external force to the meat in the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali or while injecting the meat with the salt solution and in the alkali solution in a concentration of 0.1 mole to 4.0 mole or in a solution containing the salt and the alkali.
Claims57
A processed meat comprising a meat product containing a salt content of from 0.2 part to 5.0 parts by weight and an alkali content of from 0.1 part to 6 parts by weight, each with respect to 100 parts by weight of meat, said salt is sodium chloride, potassium chloride, calcium chloride, magnesium chloride or a mixture thereof and said alkali is sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, ammonium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexamethaphosphate, potassium methaphosphate, sodium methaphosphate or a mixture thereof, said salt being added in a concentration ranging from 1.0 mole to 7.0 mole and said alkali being added in a concentration ranging from 1.0 mole to 4.0 mole.
A method for producing processed meat comprising:
- a salt addition step of adding solution of a salt to the meat, said salt being added at a rate of from 2 parts to 15 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 7.0 mole and said salt is sodium chloride, potassium chloride, calcium chloride, magnesium chloride or a mixture thereof;
- and
- an alkali addition step of adding a solution of an alkali to the meat, said alkali being added at a rate of from 0.5 part to 12 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 4.0 mole and said alkali is sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, ammonium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexamethaphosphate, potassium methaphosphate, sodium methaphosphate or a mixture thereof;
- wherein said salt addition step is carried out before or after said alkali addition step.
A method for producing processed meat comprising a salt/alkali addition step of adding a solution containing a salt and an alkali to the meat, said salt being contained at a rate of from 0.2 part to 5.0 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 7.0 mole and said salt is sodium chloride, potassium chloride, calcium chloride, magnesium chloride or a mixture thereof and said alkali being contained at a rate of from 0.1 part to 6.0 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 4.0 mole and said alkali is sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, ammonium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexamethaphosphate, potassium methaphosphate, sodium methaphosphate or a mixture thereof.
A method for gelling meat comprising:
- a salt addition step of adding solution of a salt to the meat, said salt being added at a rate of from 2 parts to 15 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 7.0 mole and said salt is sodium chloride, potassium chloride, calcium chloride, magnesium chloride or a mixture thereof;
- and
- an alkali addition step of adding a solution of an alkali to meat, said alkali being added at a rate of from 0.5 part to 12 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 4.0 mole and said alkali is sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, ammonium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexamethaphosphate, potassium methaphosphate, sodium methaphosphate or a mixture thereof;
- wherein said salt addition step is carried out before or after said alkali addition step;
- or
- a salt/alkali addition step of adding a solution containing a salt and an alkali to the meat, said salt being contained at a rate of from 2 parts to 15 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 7.0 mole and said salt is sodium chloride, potassium chloride, calcium chloride, magnesium chloride or a mixture thereof and said alkali being contained at a rate of from 0.5 part to 12 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 4.0 mole and said alkali is sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, ammonium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexamethaphosphate, potassium methaphosphate, sodium methaphosphate or a mixture thereof.
A method for preventing outflow of meat juice from meat, comprising:
- a salt addition step of adding solution of a salt to the meat, said salt being added at a rate of from 2 parts to 15 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 7.0 mole and said salt is sodium chloride, potassium chloride, calcium chloride, magnesium chloride or a mixture thereof;
- and
- an alkali addition step of adding a solution of an alkali to meat, said alkali being added at a rate of from 0.5 part to 12 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 4.0 mole and said alkali is sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, ammonium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexamethaphosphate, potassium methaphosphate, sodium methaphosphate or a mixture thereof;
- wherein said salt addition step is carried out before or after said alkali addition step;
- or
- a salt/alkali addition step of adding a solution containing a salt and an alkali to the meat, said salt being contained at a rate of from 2 parts to 15 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 7.0 mole and said salt is sodium chloride, potassium chloride, calcium chloride, magnesium chloride or a mixture thereof and said alkali being contained at a rate of from 0.5 part to 12 parts by weight with respect to 100 parts by weight of meat in a concentration ranging from 1.0 mole to 4.0 mole and said alkali is sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, ammonium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexamethaphosphate, potassium methaphosphate, sodium methaphosphate or a mixture thereof.
A processed meat comprising a meat product containing a salt content of from 0.2 part to 5.0 parts by weight with respect to 100 parts by weight of meat and an alkali content of from 0.1 part to 6 parts by weight, each with respect to 100 parts by weight of meat, with said salt injected into the meat in a concentration ranging from 1.0 mole to 7.0 mole, said salt is sodium chloride, potassium chloride, calcium chloride, magnesium chloride or a mixture thereof and with said alkali injected into the meat in a concentration ranging from 0.1 mole to 4.0 mole, said alkali is sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, ammonium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexamethaphosphate, potassium methaphosphate, sodium methaphosphate or a mixture thereof;
- and the meat injected with said salt and/or said alkali being processed by physical application of external force under ambient or reduced pressure.
A method for preparing processed meat comprising:
- a salt injection step for injecting meat with a solution containing a salt at a rate of from 2 parts to 15 parts by weight with respect to 100 parts by weight of meat and in a concentration ranging from 1.0 mole to 7.0 mole, said salt is sodium chloride, potassium chloride, calcium chloride, magnesium chloride or a mixture thereof;
- and
- an alkali injection step for injecting meat with a solution an alkali at a rate of from 0.5 part to 12 parts by weight with respect to 100 parts by weight of meat and in a concentration ranging from 0.1 mole to 4.0 mole, aid alkali is sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, ammonium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexamethaphosphate, potassium methaphosphate, sodium methaphosphate or a mixture thereof;
- or
- a salt/alkali injection step of injecting the meat with a solution containing said salt and said alkali at the same rate and in the same concentration;
- and
- a force application step for physically applying external force to the meat under ambient or reduced pressure.
A method for preparing processed meat comprising:
- a force application step for physically applying external force to the meat under ambient or reduced pressure in the presence of a salt solution containing a salt at a rate of from 2 parts to 15 parts by weight with respect to 100 parts by weight of meat and in a concentration ranging from 1.0 mole to 7.0 mole, said salt is sodium chloride, potassium chloride, calcium chloride, magnesium chloride or a mixture thereof;
- an alkali solution an alkali at a rate of from 0.5 part to 12 parts by weight with respect to 100 parts by weight of meat and in a concentration ranging from 0.1 mole to 4.0 mole, said alkali is sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, ammonium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexamethaphosphate, potassium methaphosphate, sodium methaphosphate or a mixture thereof;
- or in a salt/alkali solution containing said salt and said alkali at the same rates and in the same concentration.
A solution for use in cooking animal meat comprising a salt having a salt content of from 0.2 part to 5.0 parts by weight and an alkali having an alkali content of from 0.1 part to 6 parts by weight, each with respect to 100 parts by weight of meat, said salt is sodium chloride, potassium chloride, calcium chloride, magnesium chloride or a mixture thereof and said alkali is sodium bicarbonate, sodium carbonate, potassium bicarbonate, potassium carbonate, ammonium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodium hexamethaphosphate, potassium methaphosphate, sodium methaphosphate or a mixture thereof, said salt being added in a concentration ranging from 1.0 mole to 7.0 mole and said alkali being added in a concentration ranging from 1.0 mole to 4.0 mole.
Dependencies are inferred from the claim text.