A process for the increase of the cold, the service life of the fourth and half in the composition in the composition fourth, protein-rich foods

摘要

1,142,015. Preserving food. UNILEVER Ltd. 9 Sept., 1966 [10 Sept., 1965], No. 38867/65. Heading A2D. The cold semi-preservation of proteinrich foodstuffs is effected by treating them with sodium chloride and a mixture of organic acids comprising lactic acid and acetic acid. Herrings are cured in a solution containing sodium chloride, acetic acid and optionally lactic acid and are then packaged in a solution containing all three ingredients. Raw meat, cooked meat, sliced ham, sliced saveloy and poultry meat are cured in solutions containing sodium chloride and acetic acid, optionally "freshened" in a more dilute solution of the salt and acid, and packed in either (a) a oil free sauce containing seasonings, a thickening agent, sodium chloride, and acetic and lactic acids, or (b) a salad sauce together with gherkins previously cured in a sodium chloride/lactic acid solution, the sauce comprising a diluted sodium chloride and acetic acid containing mayonnaise with the optional addition of lactic acid. The foodstuffs are preferably treated at a temperature below 8‹C.