Foto: Colourbox.de Pökelverfahren – Teil 2 Curing processes – part 2 der Praxis nicht durchsetzen. Elektrisch erzeugte Vibrati-onsstöße wirken bei diesem Verfahren auf das in der La-ke befindliche Fleisch ein und bedingen ein schnelleres Ein-dringen der Lake, insbeson-dere auch durch die Verrin-gerung der Difussionsgrenz-schicht an der Oberfläche der Fleischstücke. Der Vorteil des Verfahrens liegt in einer Ver-kürzung der Pökelzelt. Aller-dings berichten Anwender von nachteiligen Geschmacksver-änderungen. Warmpökelung Dabei handelt es sich um ein vor allem bei der Her-stellung von Kochpökel-waren angewendetes Ver-fahren zur Beschleunigung der Pökelung. Durch die höhere Temperatur der war-men Pökellaken wird die Dif-fusion der Pökelstoffe in das Fleisch erhöht. Die Warmpö-kelung kann als Spritz- oder Nasspökelung durchgeführt 34 1/2017 werden und in Kom-bination mit einer Vakuumbehand-lung zu noch kürzeren Pö-kelzeiten füh-ren. Die An-wendung die-ses Verfahrens ist für Produkte zu empfehlen, die binnen relativ kur-zer Zeit umgesetzt werden. Aus hygieni-schen Gründen sind Warm-pökellaken in der Regel nur einmal zu benutzen. Pökelung von Warmfleisch Dabei wird schlachtwarmes Fleisch mit seinen für die Herstellung von Kochpökel-waren günstigen Eigenschaf-ten, etwa gute Wasserbin-dung, als Pökelgut eingesetzt. Produktionsverluste lassen sich so verringern, allerdings müssen Einbußen beim Aroma in Kauf genommen werden. www.fslmt.de least five days of cu-ring in the immer-sion brine at 3 to 5°C the halves are left for at least three days in the same con-ditions to ma-ture. The halves are then used smoked (Smoked Wiltshire) or un-smoked (Green Wilt-shire) for the production of bacon. Sonic curing To date sonic or ultrasonic cu-ring has been unable to make its mark in practice. In this method electrically-generated vibrations act on the meat in the brine and bring about fast-er penetration of the brine, in particular through the reduc-tion in the diffusion boundary layer on the surface of the pie-ces of meat. The benefit is seen in the reduction in the curing time, though users report detri-mental changes in flavour. Warm curing This is a method of accele- rated curing in the produc-tion of cooked cured products. Through the higher tempera-ture of the warm curing brines diffusion of the curing agents into the meat is increased. Warm curing can be carried out as injection or wet curing and in combination with va- cuum processing can result in even shorter curing times. The use of this method is rec-ommended for products which are turned over in a relative-ly short period of time. For hygiene reasons warm curing bring should generally only be used once. Curing of warm meat With its favourable properties for the production of cooked cured products, e.g. good wa-ter binding, meat that is still warm after slaughtering is used for curing. In this way production losses can be re-duced, though losses in flavour have to be taken into account. www.fslmt.de and germs can enter the curing product via the injection site. Vacuum curing This is used in the case of cooked and raw cured pro-ducts and can be carried out with both injection cured and uncured meat. Dry curing can also be carried out in a vacuum. Through the evacuation the structures in the muscle tissue are loosened through which the penetration of brine is faci- litated and the curing time thereby reduced. Through pressure control from around 10 to 95% vacuum and back to the initial value (breathing) achieved by letting air into and removing air from the cu- ring container and the mas-sage effect this produces, the penetration of the brine can again be speeded up and the curing time reduced further. Wiltshire method This method originating in England is characterised in that entire halves of pigs, pre- ferably pigs with a live weight of under 85 kg, are used. The preparation of the pigs halves is handled in different ways: the head and knuckles are always cut off, the bones of the spine and the ribs are removed in different ways. The brine is injected with ma- nual injectors (approximately 30 injections per half) or with special automatic multi-needle injectors. The injected quan-tity is 10 %. The halves are then stacked in large curing containers and brine is poured over to cover them. After at
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