Production Method of Short-seasoned Raw Cured Meats Without Bone and Rinness, Sausage Product Made With This Method and Related Plant
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United States of America Patent
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Issued Date -
Jun 29, 2023
app pub date -
Apr 9, 2021
filing date -
Jun 10, 2020
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Abstract
A method of producing raw, boneless and rindless cured meats with a short maturation is described, comprising a phase of receiving the raw material in the fresh state on the production line, a dry salting phase, a vacuum packing phase of the salted product, a resting phase of the vacuum-packed product in a salting cell, a filling phase of the anatomical piece in natural or artificial casing, after eliminating the vacuum bag, a cold resting phase of the bagged and tied product, a drying phase, a phase of seasoning of the product, a phase of washing the product from seasoning molds, peeling it and putting it into vacuum bags, and an optional aging phase; a bagged product, bresaola, made with this method and its plant is also described.
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