Verfahren und Vorrichtung zum Kochen, Pasteurizieren und Abkühlen von Fleisch
A method of processing meat characterized in that the meat is introduced into a mobile cooking vessel, the vessel is sealed and adjusted to super-atmospheric pressure, a stock liquor is passed through a heat exchanger to raise its temperature to at least 60 DEG C and circulated through the vessel an...
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| creator | BRIMELOW, CHRISTOPHER JOHN BURTON, NEW MILFORD, CT 06776, US BEWLEY, DAVID ROBERT, SUNBURY-ON-THAMES, MIDDLESEX TW16 6PE, GB WRIGHT, KENNETH WILLIAM, TWYFORD, BERKSHIRE, GB |
| description | A method of processing meat characterized in that the meat is introduced into a mobile cooking vessel, the vessel is sealed and adjusted to super-atmospheric pressure, a stock liquor is passed through a heat exchanger to raise its temperature to at least 60 DEG C and circulated through the vessel and heat exchanger for a period of time sufficient to heat up and cook the meat, substantially immediately after which the circulating stock liquor is cooled by the same heat exchanger to a temperature suitable for cooling the meat to 15 DEG C or below within a maximum time of 45 minutes. |
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FURNITURE ; HUMAN NECESSITIES ; KITCHEN EQUIPMENT ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; SPICE MILLS ; SUCTION CLEANERS IN GENERAL ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1994</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19940317&DB=EPODOC&CC=DE&NR=69004743T2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19940317&DB=EPODOC&CC=DE&NR=69004743T2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BRIMELOW, CHRISTOPHER JOHN BURTON, NEW MILFORD, CT 06776, US</creatorcontrib><creatorcontrib>BEWLEY, DAVID ROBERT, SUNBURY-ON-THAMES, MIDDLESEX TW16 6PE, GB</creatorcontrib><creatorcontrib>WRIGHT, KENNETH WILLIAM, TWYFORD, BERKSHIRE, GB</creatorcontrib><title>Verfahren und Vorrichtung zum Kochen, Pasteurizieren und Abkühlen von Fleisch</title><description>A method of processing meat characterized in that the meat is introduced into a mobile cooking vessel, the vessel is sealed and adjusted to super-atmospheric pressure, a stock liquor is passed through a heat exchanger to raise its temperature to at least 60 DEG C and circulated through the vessel and heat exchanger for a period of time sufficient to heat up and cook the meat, substantially immediately after which the circulating stock liquor is cooled by the same heat exchanger to a temperature suitable for cooling the meat to 15 DEG C or below within a maximum time of 45 minutes.</description><subject>APPARATUS FOR MAKING BEVERAGES</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>COFFEE MILLS</subject><subject>DOMESTIC ARTICLES OR APPLIANCES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>FURNITURE</subject><subject>HUMAN NECESSITIES</subject><subject>KITCHEN EQUIPMENT</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>SPICE MILLS</subject><subject>SUCTION CLEANERS IN GENERAL</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1994</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPALSy1KS8woSs1TKM1LUQjLLyrKTM4oKc1LV6gqzVXwzk_OSM3TUQhILC5JLS3KrMpMhSl1TMo-vCcjB8gry89TcMtJzSxOzuBhYE1LzClO5YXS3AxKbq4hzh66qQX58anFBYnJqXmpJfEurmaWBgYm5ibGISFGxkQpAgDNzTfk</recordid><startdate>19940317</startdate><enddate>19940317</enddate><creator>BRIMELOW, CHRISTOPHER JOHN BURTON, NEW MILFORD, CT 06776, US</creator><creator>BEWLEY, DAVID ROBERT, SUNBURY-ON-THAMES, MIDDLESEX TW16 6PE, GB</creator><creator>WRIGHT, KENNETH WILLIAM, TWYFORD, BERKSHIRE, GB</creator><scope>EVB</scope></search><sort><creationdate>19940317</creationdate><title>Verfahren und Vorrichtung zum Kochen, Pasteurizieren und Abkühlen von Fleisch</title><author>BRIMELOW, CHRISTOPHER JOHN BURTON, NEW MILFORD, CT 06776, US ; 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| subjects | APPARATUS FOR MAKING BEVERAGES CHEMICAL RIPENING OF FRUIT OR VEGETABLES COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FURNITURE HUMAN NECESSITIES KITCHEN EQUIPMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS SPICE MILLS SUCTION CLEANERS IN GENERAL THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Verfahren und Vorrichtung zum Kochen, Pasteurizieren und Abkühlen von Fleisch |
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