• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Process of curing pork shoulders and product thus obtained in which it is proceeded to a partial boning of the blade in fresh and in which after the salting a mesh is placed for the containment of the meat and pressure is applied to eliminate the gaps and the air from the boning to finish the curing process as a normal palette but hanging from the mesh upside down and resulting in a product similar to a normal palette but with a partial deboning. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2719935A1
    申请号:ES201930006
    申请日:2019-01-04
    公开日:2019-07-16
    发明作者:Carpintero Enrique Nicolau
    申请人:Carpintero Enrique Nicolau；
    IPC主号:
    专利说明:

    [0001]
    [0002] Curing procedure for pork shoulder and product thus obtained.
    [0003]
    [0004] OBJECT OF THE INVENTION
    [0005]
    [0006] The object of the present invention is a new method of curing pork shoulder in which, prior to salting and curing the shoulder, the humerus and shoulder blade have been removed but maintaining all the muscles and bones of the radius and ulna and preferably also the cane and the hoof.
    [0007]
    [0008] BACKGROUND OF THE INVENTION
    [0009]
    [0010] So far, different procedures are known for boneless pork ham, even in some cases, bonelessness is prior to ham healing. This is the case of the Spanish patent ES2425715 referring to a “Procedure for the preparation of cured ham after fresh coxal bone extraction”. This patent refers to the previous boning of the ham by extracting the coxal bone and exposing the head of the femur and the conditioning of the traumatized areas during the extraction. In this patent there is no mention of the post-bone curing process in addition to the fact that only the coxal bone is removed but the femur that gives it consistency is maintained during the curing process.
    [0011]
    [0012] Another background to cite is that of the Spanish patent ES2221796 referring to a “Procedure to protect, preserve and cure a ham or shoulder, boneless or not, of pork”, in which reference is made to a way to protect and cure the ham or the shoulder covering them with bacon before the curing in the part of meat that does not have it being the part of the ham or the shoulder by which it was attached to the trunk of the pig before the cutting.
    [0013]
    [0014] There is no known history with a special healing process because, when extracting the humerus and the shoulder blade, the palette loses the consistency of a non-boning palette and salting and curing must be performed in a specific way.
    [0015] The result after boning and curing is a palette that has a part of it boned but with a very similar appearance to a non-boneless palette and similar organoleptic characteristics.
    [0016]
    [0017] DESCRIPTION OF THE INVENTION
    [0018]
    [0019] The procedure of the present patent begins by taking pork shoulder of any type or breed, cut from the fresh pork carcass. Similar to cropped palettes for salting and curing. The bones of the humerus and shoulder blade are removed to finish the fresh cut (in meat) before salting. Keeping the bones in the cube and radius with their muscles and skin as well as with the possibility of leaving the cane and hoof, with the nails or not, depending on the breed of the pig coming.
    [0020]
    [0021] The palettes will be salted without these bones on the days deemed appropriate so that it does not come out salty or too sweet so that it does not spoil. Chamber between 0 and 6 degrees with high humidity and coarse or fine salt.
    [0022]
    [0023] Once the salting process is finished or even before a mesh is put as a containment of the meat, to keep the piece compact.
    [0024]
    [0025] Once the salting is finished and for the piece to be compacted and maintain an appearance similar to normal or very similar, sufficient pressure is applied for several hours or days so that the meat compacts and sticks and does not remain in it the pitting holes or air. In the case of not carrying out this pressure, air is maintained in the pitting holes that lead to oxidation and deterioration of the internal meat of the pallet.
    [0026]
    [0027] The pallets are not hung after salting but are kept either in molds or lying in a box until it remains hard enough so that when it is hung it does not deform.
    [0028]
    [0029] Once hung it will be processed like a normal palette with its healing times and temperature necessary for it to acquire the normal flavor of each type of palette.
    [0030] Except that the mesh will continue to be maintained and hung on the mesh on the appropriate hangers to complete the healing process. The hanging process is of the same mesh and the palette is hung upside down (not hanging from the leg).
    [0031]
    [0032] The product obtained is a semi-boned shoulder blade of the shoulder blade and humerus but maintaining the radius and ulna as well as the hoof, so that the appearance is that of a normal paddle with bone but lacking the two bones indicated.
    [0033]
    [0034] DESCRIPTION OF THE DRAWINGS
    [0035]
    [0036] To complement the description that is being made, and in order to help a better understanding of the characteristics of the invention, the following figures are attached to this descriptive report, as an integral part thereof:
    [0037]
    [0038] Figure 1 in which the product resulting from the process is seen with a partial boning.
    [0039]
    [0040] Figure 2 depicting the different bones of the palette.
    [0041]
    [0042] PREFERRED EMBODIMENT OF THE INVENTION
    [0043]
    [0044] Cured procedure of pork shoulder that has a series of distinct phases:
    [0045] - fresh extraction of the paddle (1) from the bones of the humerus (3) and shoulder blade (4) of the paddle keeping the bones of the ulna and radius (2) with its muscles. Optionally you can bone or maintain the bones of the cane and the hoof with nails or not so that it has a spectra more similar to a palette without partially boning;
    [0046] - salted boneless palette in conditions similar to non-boneless pallets in a chamber between 0 and 6 degrees with high humidity and coarse or fine salt; - once the salting process is finished, or even before, a mesh is placed in the boneless area as a way to contain the meat;
    [0047] - pressing by applying pressure in the boned area for several hours or even days for compacting the meat and removing the gaps resulting from the partial boning and the air existing in them;
    [0048] - maintenance of the pallet after salting in molds or lying down until it has sufficient hardness and does not deform when it is hung in the curing process;
    [0049] - hanging from the pallet by the mesh with the hoof facing down and keeping it in this position during the healing process. Once hung it will be processed like a normal palette with its healing times and temperature necessary to acquire the normal flavor of each type of palette
    [0050]
    [0051] The product obtained by the procedure described is a semi-boned shoulder blade (1) of the shoulder blade (4) and the humerus (3) but maintaining all the muscles in addition to the bones of the radius and the ulna (2) as well as the hoof with which the Appearance and organoleptic characters are those of a normal palette with bone but lacking the two indicated bones.
    [0052]
    [0053] Once the nature of the present invention has been sufficiently described, as well as ways of putting it into practice, it only remains to be added that said invention may undergo certain variations as long as said alterations do not substantially vary the characteristics claimed below.
    权利要求:
    Claims (3)
    [1]
    1. - Procedure for curing pork shoulder that includes the following distinct stages:
    - fresh extraction of the palette (1) from the bones of the humerus (3) and shoulder blade (4) keeping the bones of the ulna and radius (2) with its muscles as well as the cane and hoof with nails or not;
    - salted boneless shoulder in conditions similar to boneless shoulder;
    - placing a mesh in the boneless area as a way of containing the meat;
    - application of pressure in the boned area for the necessary time of several hours or even days for compacting the meat and removing space and air from the gaps resulting from boning;
    - maintenance of the pallet after salting in molds or lying down until it has sufficient hardness and does not deform when it is hung in the curing process;
    - hanging from the pallet by the mesh with the hoof facing down and maintaining it in this position in the healing process;
    [2]
    2. - Procedure for curing pork pallets according to claim one, characterized in that, optionally, the pitting may also be the cane and the hoof.
    [3]
    3. - Product obtained by the method described in the first claim consisting of a shoulder blade (1) semi-boned of the shoulder blade (4) and the humerus (3) but maintaining all the muscles in addition to the bones of the radius and the ulna (2) as well as the cane and the hoof and that has the appearance and organoleptic characters of a normal palette with bone.
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    同族专利:
    公开号 | 公开日
    ES2719935B2|2020-03-24|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES496140A0|1980-10-21|1983-03-01|Comercial Alimentaria Internac|PROCEDURE FOR PREPARING A MEAT FOOD|
    EP0228486A1|1985-12-19|1987-07-15|Comercial Alimentaria Internacional, S.A. Calinsa|Process for preparing a meat product|
    ES2127158A1|1997-09-22|1999-04-01|Los Postigo De Cantimpalos Mae|Process for manufacturing cured shoulder-blade centres|
    EP1055369A1|1997-12-12|2000-11-29|Jaime Roser Laromaine|Process for preparing a meat product, pressing tour and equipment for carrying out such process|
    ES2168221A1|2000-10-17|2002-06-01|Vila Jaime Fauchs|Production of gammon of reduced bone content consists of preliminary bone extraction without separation of the leg, for curing and stuffing|ES2872649A1|2020-04-29|2021-11-02|Carpintero Enrique Nicolau|Pork ham curing procedure and product thus obtained |
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201930006A|ES2719935B2|2019-01-04|2019-01-04|Pork shoulder curing procedure and product thus obtained|ES201930006A| ES2719935B2|2019-01-04|2019-01-04|Pork shoulder curing procedure and product thus obtained|
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