Preparate din carne, brevete de inventii; meat products, patents of inventions

Alimentatie de calitate pentru sanatate! Quality nutrition for health!

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PRODUSE DE PROTECTIE A ORGANISMULUI UMAN/PROTECTION PRODUCTS FOR THE HUMAN BODY
MEAT-products

Preparate din carne, brevete de inventii; meat products, patents of inventions

Inventiile oferite spre aplicare descriu procedee de prelucrarea carnii si produsele rezultate care au caracteristici nutritionale imbunatatite,functionale, de protectie a organismului uman , continut redus de sare,raport echilibrat de calciu:fosfor,continut substantial redus de nitrozoamine,proprietati de emulsificare imbunatatite,calitati organoleptice superioare,termen de pastrare la raft mult mai mare decat produsele clasice si sunt recomandate tuturor categoriilor de consumatori-The inventions offered for application describe meat processing procedures and the resulting products having improved nutritional,functional,human body protection characteristics with reduced salt content,balanced calcium:phosphorus ratio,substancially reduced nitrosamine content,improved emusification properties,superior organoleptic qualities, shelf life term much longer than classic products,recommended for all categories of consumers.

Prezentarea inventiilor are ca scop informarea consumatorilor despre posibilitatea producerii sub licenta a unor produse mult mai sanatoase decat cele ce se gasesc la ora actuala pe piata produselor din carne pe baza unor procedee brevetate ,precum si atragerea clientilor procesatori de carne pentru incheierea unor contracte de cesiune, de licenta sau de know-how in vederea exploatarii brevetelor de inventii oriunde in lume,fara investitii folosind propriile lor retete de fabricatie sau altele noi conform propriilor cerinte-The presentation of the inventions aims to inform consumers about the possibility of producing under license much healthier products than those currently found on the meat products market based on patented processes,as well as attracting meat processing clients to conclude licensing or know-how contracts in order to exploit invention patents anywhere in the world,without investements,using their own manufacturing recipes or new ones according to their own requirements.
MEAT-products

Alimentatie de calitate pentru sanatate!

Produsele din carne fabricate in conformitate cu revendicarile principalei inventii sunt produse functionale,de protectie a organismului uman,avand caracteristici nutritionale imbunatatite in conditiile in care:

  • continutul de sare(clorura de sodiu) se reduce cu 10-40%  comparativ cu cel al  preparatelor din carne  existente in momentul actual pe piata in conditiile in care un substituent  adevarat pentru sare in fabricarea preparatelor din carne nu a fost gasit niciodata.
  • continutul de calciu si fosfor  se regleaza la un raport considerat de nutritionisti ca optim pentru absorbtia  acestor minerale de catre organismul uman(2:1) in conditiile in care in preparatele din carne clasice existente in momentul de fata raportul calciu :fosfor este complet dezechilibrat ,iar raportul dezechilibrat este exacerbat datorita folosirii generalizate a sarurilor fosfatice(polifosfati,pirofosfati,difosfati…)
  • continutul  de calciu creste in comparatie  cu produsele clasice;
  • continutul de N NITROZOAMINE potential cancerigene  scade la un nivel maxim  dupa momentul tratarii termice a preparatelor  ca urmare a folosirii in tehnologie a unui amestec sinergetic de mai multi antioxidanti naturali recunoscuti  in literatura de specialitate ca interferenti in reactia nitrit/amine blocand formarea N nitrozo aminelor si reducerea acestora.
  • proprietatile de  emulsificare in produsele fabricate conform inventiei sunt imbunatatite,pierderile tehnologice sunt mai mici in consecinta ;
  • termenul de pastrare la raft creste substantial datorita protectiei oferite de amestecul de antioxidanti naturali.

Prezenta inventie are aplicatie la fabricarea urmatoarelor categorii de preparate de carne:

  • produse tip salamuri fierte si afumate care prezinta particule discrete de carne si grasime in compozitie (ex:salam de vara);
  • produse  tip  frankfurters,crenwusti, parizer,wiener, cu compozitie tip emulsie de carne;
  • specialitati din carne intacta,nemaruntita, ca de ex sunca presata,bacon,muschi file, pastrama,kaizer,muschi tiganesc, etc…
Despre

Avantaje si beneficii ale aplicarii inventiei:

  1. Prezenta inventie se poate aplica fara niciun fel de investitie  folosind  doar noul suport tehnic constand intr-o noua compozitie de sarare a carnii si respectand  anumite  instructiuni tehnologice;
  2. Prezenta inventie este aplicabila oriunde in lume acolo unde produsele din carne se fabrica din carne de bovina,porc,pasare,oaie,curcan,vanat…
  3. Orice producator poate folosi propriile retete de fabricatie  pentru carne,grasime si condimente deci poate pastra integral personalitatea produselor proprii in conditiile implementarii noii compozitii de sarare din prezenta inventie.
  4. Folosirea anumitor aditivi recomandati de nutritionisti ca nepotriviti pentru sanatatea consumatorilor  se va evita.
  5. Voi recomanda retete cat mai curate posibil.
  6. Importanta prezentei inventii  este atat economica dar si sociala ea putand fi aplicata oriunde in lume unde consumatorii doresc  produse din carne cat mai sanatoase.

Quality nutrition for health!

The invention describes a process of meat manufacture for obtaining meat products with improved nutritional characteristics.This products are different besides classical meat products by incorporating therein as a partial replacement of sodium chloride with a new salt composition which allows the accomplishment of meat products having:

  1. reduced content of sodium chloride with 10-40% than classical products;
  2. improved calcium to phosphorus ratio in the final products within the range of 2:1;
  3. improved content of calcium;
  4. substantially reduced levels of carcinogenic N –nitrosamines after the moment of cooking for consumption;
  5.  high emulsifying properties;
  6. the highest possible protection and extension of shelf life.

The present invention has application at the manufacture of:

  • ground fresh sausage products which  show discrete particles of meat(summer salami,pizza salami …);
  • emulsion type sausage products (such as frankfurters,crenwursti,parizer,wiener,hot dogs,bologna)
  • intact cuts of meat (such as cooked ham,bacon,file muscle,pastrami,kaiser)

It can talk about functional products,for the protection of  consumers  ,having improved nutritional characteristics because:

  1. The salt content will be lower with 10-40%besides classical products which have been criticized by well known nutritionists who point to the presence of sodium chloride in such products lead to hypertension,arteriosclerosis,cardiovascular diseases.   A SUITABLE SUBSTITUTE  FOR  SODIUM CHLORIDE HAS NEVER BEEN FOUND  IN THE MANUFACTURE OF SAUSAGE PRODUCTS.
  2. The calcium to phosphorus ratio in the final products will be improved  at the level indicated by nutritionists within the range  of  2:1 .This range is perfect  for the most absortion  of two essential minerals in the human body. In the classical meat products the balance calcium: phosphorus is completely unsuitable and is exacerbated by using of phosphates salts.
  3. The content of carcinogenic  N –nitrosamines will be substantially reduced  by using  a synergistic  composition of  antioxidants which inhibit  the formation of nitrosamines  by interfering with the nitrite/amine reaction by which  the nitrosamines are formed. Technical support of invention( a mixed product including stabilizer-binder  and antioxidants) will be  a product designed by me and made in cooperation with  a well-known  meat ingredients factories.

Other advantages and benefits:

  1. The present invention is applicable without any investements only using technical support  and respecting  certain foresights in the technology stages.
  2. The present invention is applicable everywhere in the world therein meat products include beef, pork,chicken,mutton,turkey,veal,venison…
  3. Any manufacturer can use own recipes for meat products together with my technical support.
  4. Nobody  have to change the recipes for meats,fats and spices.
  5. The using of certain additives recommended by nutritionists as unsuitable for the health of the consumers will be avoided. I shall recommend recipes as clean as possible

The importance of the present invention is both economical and sociable,it is applicable everywhere the people wish to consume healthier meat products.

Italian Delicious Antipasto with ham and bresaola