cilindro de frotación
English translation: salting drum/curing drum
| 12:46 Jan 25, 2015 |
| Spanish to English translations [PRO] Tech/Engineering - Food & Drink | |||||||
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|  Selected response from: Rosa Paredes Canada Local time: 15:20 | ||||||
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| Summary of answers provided | ||||
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| 5 | salting drum/curing drum |
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| 3 | spreading roller/cylinder |
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| Refs. |
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| Discussion entries: 4 | |
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Answers
54 mins confidence: 
spreading roller/cylinder Explanation: Not my field, but these may help! |
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Notes to answerer
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4 hrs confidence:
salting drum/curing drum Explanation: https://books.google.ca/books?isbn=0080924441 Carrick Devine, M. Dikeman - 2004 - Technology & Engineering This can be done by individual salting of the hams (San Danielle) or by stacking ... In other cases, the salting takes place in salting drums, with a subsequent ... https://books.google.ca/books?isbn=0849398495 Yiu H. Hui - 2006 - Reference The exudative hams, with a condition known as pale, soft, and exudative (PSE) ... The skin is partially removed, leaving an area where salt will penetrate and water ... the ham) for a few minutes within a rotary drum (i.e., Spanish Serrano hams). Encyclopedia of Meat Sciences: 3-volume set https://books.google.ca/books?isbn=0123847346 2014 - Science This can be done by individual salting of the hams (San Danielle) or by stacking ... In other cases, the salting takes place in salting drums, with a subsequent ... Handbook of Animal-Based Fermented Food and Beverage ... https://books.google.ca/books?isbn=1439850232 Y. H. Hui, E. Özgül Evranuz - 2012 - Technology & Engineering 32.3.2 Pre-Salting This is a short stage where nitrate is added to the hams in the ... nitrate) for a few minutes within a rotary drum (i.e., Spanish Serrano hams). Handbook of Food and Beverage Fermentation Technology https://books.google.ca/books?isbn=0824751221 Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen - 2004 - Technology & Engineering B. Presalting This is a short stage during which nitrate is added to the hams in the ... nitrate) for a few minutes within a rotary drum (i.e., Spanish Serrano hams). Handbook of Meat and Meat Processing, Second Edition https://books.google.ca/books?isbn=1439836833 Y. H. Hui - 2012 - Technology & Engineering In.other.cases,.salting.takes.place.in.salting.drums,.with.a.posterior. post-salting. period. in. containers. where. the. ham. is. in. contact. with. the. exuded. brine. Encyclopedia of Meat Sciences, Three-Volume Set https://books.google.ca/books?isbn=0080924441 Carrick Devine, M. Dikeman - 2004 - Technology & Engineering This can be done by individual salting of the hams (San Danielle) or by stacking ... In other cases, the salting takes place in salting drums, with a subsequent ... The salty, smoky, dry-cured hams of Smithfield, Virginia ... www.csmonitor.com/1980/1027/102737.html Oct 27, 1980 - The precious load of strong-flavored Virginia hams is suspended over the smoke room, where a large steel drum filled with hardwood smuged ... Slow Cooker Collard Greens Recipe - CHOW.com salting drum for hams from www.chow.com www.chow.com/recipes/30794-slow-cooker-collard-greens Rating: 5 - 3 reviews - 6 hrs 50 mins Aug 9, 2013 - 1Place the ham hocks or turkey drumsticks in a 3-quart or larger slow ... Add the onion and garlic, season with salt and pepper, and cook, ... PRINCIPLES OF MEAT PROCESSING TECHNOLOGY www.fao.org/docrep/010/ai407e/AI407E04.htm At the end of the barrel there is a cutting system consisting of star-shaped knives ..... The content of salt in sausages, hams, corned beef and similar products is ... Dry-Cured Meat Products - Page 37 - Google Books Result https://books.google.ca/books?isbn=0470384891 Fidel Toldrá, Wai-Kit Nip - 2008 - Technology & Engineering Salting. The Spanish Serrano and Iberian hams are pre-salted for the addition of nitrate. Hams are nitrified either manually or in rotary drums with a mixture of ... Why this ad? Snow Removal & Salting Adwww.burnabyblacktop.ca/ Commercial Snow and Salting Experts in Vancouver. Call Before it Snows! All Work is Guaranteed · Fully Licensed & Insured Request a QuoteAbout UsMake PaymentContact Us 4713 Byrne Rd, Burnaby, BC Searches related to salting drum for hams salt curing hams salted ham recipe curing hams and bacon dry curing ham curing ham without nitrates curing ham with morton tender quick curing ham hocks curing ham for prosciutto X Ads by TicTaCoupon Salting Drum For Hams AdAsk.com/Answers Get Answers Now. Discover and Explore on Ask.com! Salting Drum For Hams AdFindQuick.co/Salting-Drum-For-Hams Find Salting Drum For Hams Look Up Quick Results Now! Salting Drum For Hams https://books.google.ca/books?isbn=1439850232 Y. H. Hui, E. Özgül Evranuz - 2012 - Technology & Engineering 32.3.2 Pre-Salting This is a short stage where nitrate is added to the hams in the ... nitrate) for a few minutes within a rotary drum (i.e., Spanish Serrano hams). www.fao.org/docrep/010/ai407e/AI407E14.htm Products under this category are manufactured by applying curing salt ... Ham” and “San Daniele Ham” in Italy, “Jinhua Ham” in China “Jamon Serrano” in Spain, ..... either in rotating drums with fixed massaging humps or in fixed drums with ... https://books.google.ca/books?isbn=0470384891 Fidel Toldrá, Wai-Kit Nip - 2008 - Technology & Engineering The Spanish Serrano and Iberian hams are pre-salted for the addition of nitrate. Hams are nitrified either manually or in rotary drums with a mixture of curing ... Salazón en bombo eléctrico y permanencia en la sala de salazón un día por kilogramo de peso del pernil. http://www.uco.es/dptos/bromatologia/tecnologia/bib-virtual/... www.lolamorawine.com.ar › ... › Jamón Crudo Translate this page La salazón puede hacerse de varias formas: por frotamiento con sal gorda, en bombos, en contenedores o en pilas. La mejor manera es hacerlo en pilas ... Additional info on process: http://www.meatsandsausages.com/hams-other-meats/dry |
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Reference comments
2 hrs |
| Reference: Refs. Reference information: Jane: I know the term is not pretty but I found "massage tumbler". Vacuum massage tumbler. 24-hr operation. High ... http://vacuum-packaging-machine.ready-online.com/en/page/Vac... Pampanga's Best bought three vacuum massage tumblers at the beginning, and ... cured meat including tocino, tapa, bacon, hot dogs, ham, longaniza sausage, ... Cataleg RMT-ADFOOD:RMT - Roser http://files.roser.es/RMT_pdf/Cataleg_2010/CATALEG_2010S.pdf MEAT TECHNOLOGY was created in. 1997 for the ... the food industry, and specifically for the meat sector. ... meats and minced, fresh, and cured sausages. Cooking ..... Massage tumblers ...... 17244 CASSÀ DE LA SELVA (Girona) SPAIN. Tel. Other refs. including one from FAO refers to "tumbler" or "massager". There are some pictures to look at too! http://www.fao.org/docrep/010/ai407e/AI407E04.htm Tumbler or Massager Tumblers (Fig. 47) are used for the processing of meat products such as whole-muscle or reconstituted hams. Such machines resemble in principle a drum concrete mixer. A rotating drum with steel paddles inside slowly moves the meat pieces thus causing a mechanical massaging effect. This mechanical process is assisted by the addition of salt and phosphates to achieve equal brine distribution and liberates muscular protein from the meat tissue (protein extraction). The semi-liquid protein substances join the meat pieces firmly together during later heat treatment (see page 184, 185). For hygienic reasons it is important to place the tumbler below 10°C to avoid excessive microbial growth during lengthy tumbling times (more then 4 hours or even over night). In specific cases it is recommended that the tumbler should be operated refrigerated (Fig. 48, 49) or inside a cold room below -1°C, as these temperatures are best to extract as much soluble protein as possible from the muscle meat. http://www.ann.ugal.ro/tpa/Annals 2011/vol 1/1 PatrascuL.pdf Nowadays , 63-80% of the meat produced in the world is processed to some extent (Andersen, 2000) and there is a variety of processed meat products. When considering the pork muscles, cured-cooked processes dominate. To accelerate the diffusion of the brine into the meat and to get a more uniform salt distribution in the meat, the processing often involves tumbling or massaging (Ghavimi et al., 1986; Katsaras, 1993, Hullgerg et al., 2005). Tumbling induces tissue structure softening and rupture, which causes an increase of brine sorption and protein extraction, and consequently an increment of cooking yield (Xargayo et al., 1998). After injection the meat was vacuum tumbled (Reveo Marivac, USA) under a constant vacuum of 85 MPa, for 1 to 9 hours in an interval of 20 minutes of work and 10 minutes of resting periods. The rotational speed of the barrel was 14 rpm, what makes a total of 5040 rotations in the case of the 9 hour tumbling. The process was carried out in a chilled room at 4 - 5°C. The pieces of meat were weighed before injecting (further named raw weight or raw meat by the case) and after tumbling (farther named green weight, respectively green meat) in order to determine the brine retention. After tumbling, meat samples (sealed in glass test tubes with suitable volumes for collecting the liquid released during cooking) were water cooked in a water bath (Memmert, WNB-45, Germany), gradually increasing the water temperature with ~1.5°C/ min from 20±2°C to 75°C to a final internal temperature of 72°C measured with a thermocouple. After cooking the samples were cooled in running water and weight. |
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