Method of preparing flesh-containing products such as roast meat or fowl and pork-butcher's products such as hams and pies
US3987209A · kind A · utility
18Cited by
4References
8Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 16, 1975 |
| Grant date | Oct 19, 1976 |
| Priority date | — |
| Expiry date | Oct 16, 1995 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B4/0056
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing flesh-containing products such as roast fowl and butcher's meat and pork-butcher's products such as hams, pies, sausages or other products, wherein pieces of raw or previously treated flesh and additive substances corresponding to the desired products are placed and enclosed under vacuum within vessels giving the desired products their final shape, the pieces of flesh, put into the vessels, undergoing a repeated vacuum action for de-aerating same.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.