Preparing flavoured ham - by incorporating flavouring agents inside the ham before cooking

Procede industriel d'aromatisation d'un jambon et jambon obtenu par la mise en oeuvre de ce procede

  • Inventors:
  • Assignees: Plateau Pierre
  • Publication Date: July 13, 1979
  • Publication Number: FR-2411570-A1

Abstract

The process comprises dressing and brining the fresh ham in the normal manner and after leaving for about 24 hrs., it is de-boned and the rind and fat are carefully sepd. from the lean. The outside of the lean is then covered with a thin layer of flavouring agents and it is then dusted with food quality gelatine. The rind and fat are then replaced around the treated lean and before or after this, the space left in the lean by removal of the bone is filled up with flavouring agents. Finally the ham is moulded, cooked, cooled and removed from the mould. The process ensures flavouring of the whole of the ham rather than just the surface and also gives a better fixation of the flavourings, particularly when the ham is sliced. The pref. flavouring is a mixture of Provence herbes and Alping Artemisia esp. in equal weights.
L'INVENTION A POUR OBJET UN PROCEDE INDUSTRIEL D'AROMATISATION D'UN JAMBON ET LE JAMBON OBTENU PAR LA MISE EN OEUVRE DE CE PROCEDE.</P><P>SELON CE PROCEDE, LE JAMBON FRAIS, PARE PUIS SALE, EST DESOSSE PUIS LAISSE AU REPOS PENDANT ENVIRON VINGT-QUATRE HEURES, SA COUENNE ET SON GRAS SONT SEPARES, ENSEMBLE, DE SA PARTIE MAIGRE 2, ON ETEND SUR CELLE-CI 2 UNE MINCE COUCHE D'AGENTS D'AROMATISATION 6 QUE L'ON SAUPOUDRE DE GELATINE ALIMENTAIRE, ON REPLACE ENSUITE LA COUENNE 4 ET LE GRAS 5 DU JAMBON 1, RETENUS ALORS A LA PARTIE MAIGRE 2, ET, AVANT OU APRES LES AVOIR REPLACES, ON COMBLE D'AGENTS D'AROMATISATION 7 LE VIDE 3 LAISSE PAR L'OS, ENFIN, ON MOULE, CUIT PUIS DEMOULE LE JAMBON 1.</P><P>CE PROCEDE PERMET DE PREPARER INDUSTRIELLEMENT DES JAMBONS DE QUALITE POUR LA VENTE EN CHARCUTERIE.

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Patent Citations (2)

    Publication numberPublication dateAssigneeTitle
    US-2116310-AMay 03, 1938Harvey HolmanArticle of food
    US-2860990-ANovember 18, 1958James M GuthrieTreating of hams

NO-Patent Citations (1)

    Title
    CA1977

Cited By (6)

    Publication numberPublication dateAssigneeTitle
    DE-3021769-A1February 18, 1982Liesaus Fleischwaren Gmbh & CoFleischwarenzubereitung und verfahren zu ihrer herstellung
    EP-0300587-A1January 25, 1989Bernard Matthews PlcMeat product and process to prepare it by triple coextrusion
    ES-2134722-A1October 01, 1999Lopez Lucas JesusComposicion para el recubrimiento y conservacion de jamones curados y deshuesados.
    FR-2559353-A1August 16, 1985Idiart Expl MaisonNew cured product consisting of the combination of dry ham and dry sausage, and method for obtaining it
    FR-2728435-A1June 28, 1996Bugey SalaisonsRemoval of the bone from a cooked ham joint before slicing
    WO-2005089570-A1September 29, 2005Salumificio Marsilli S.P.A.Produit alimentaire a base de viande et procede permettant d'obtenir ce produit