Method of curing food products
US6099881A · kind A · utility
14Cited by
3References
3Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Oct 26, 1998 |
| Grant date | Aug 8, 2000 |
| Priority date | — |
| Expiry date | Oct 26, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/76
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of curing meat, or other food products, using nitrogen dioxide gas. In a preferred method, the food product is exposed to nitrogen dioxide gas at a concentration in excess of 0.4 ppm. The nitrogen dioxide gas reacts with moisture in the food product to produce nitrous acid which diffuses throughout the product to cure the product and produce the pink "cured" color pigment. In an alternate method, the nitrogen dioxide gas is dissolved in water to produce a solution containing nitrous acid, and the solution is injected into the food product to produce the cured color pigment.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.