A method and device for the thermal processing of meat products in general, and in particular of ham, shoulders or other parts of the pig or other animals

摘要

1,215,060. Cooking salted meats. L. FERRARINI. 30 May, 1968 [28 July, 1967], No. 26013/68. Heading A2E. Salted meats, for example hams and shoulders of pig or other animal, are cooked by bringing the meat into contact with a heating medium for such a time until the loss of weight of the meat, with respect to its initial weight, being its weight as fresh meat after butchering and cutting up, but before processing, reaches a preestablished value, and then removing the meat from the medium and allowing it to cool. The Figure shows a suitable apparatus for carrying out the invention wherein a chamber 1 is provided with a water tank 3 fitted with an electric heater 4, a grill 5 permitting steam to enter the cooking zone. The meat to be cooked is placed in a mould 15 on the pan 3 of a weighing device, and the weight g is adjusted such that when the desired loss of weight has been achieved, the microswitch 12 switches off the element 4.