WO2023073518 - A TWICE-SHREDDED CRUNCHY MEAT JERKY
National phase entry:
Publication Number
WO/2023/073518
Publication Date
04.05.2023
International Application No.
PCT/IB2022/060110
International Filing Date
20.10.2022
Title **
[English]
A TWICE-SHREDDED CRUNCHY MEAT JERKY
[French]
CHARQUE DE VIANDE CROQUANT DÉCHIQUETÉ DEUX FOIS
Applicants **
PRADO, Lucas Alfredo
4625 NW 97th Place
Doral, Florida 33178, US
Inventors
PRADO, Lucas Alfredo
4625 NW 97th Place
Doral, Florida 33178, US
Priority Data
63/272,350
27.10.2021
US
Application details
| Total Number of Claims/PCT | * |
| Number of Independent Claims | * |
| Number of Priorities | * |
| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
| Pages for Publication | * |
| Number of Pages with Drawings | * |
| Pages of Specification | * |
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International Searching Authority |
CIPO
* |
| Applicant's Legal Status |
Natural Person
* |
| * | |
| * | |
| * | |
| Entry into National Phase under |
Chapter I
* |
| Translation |
|
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing | 1214 | |
| EPO | Filing, Examination | 5825 | |
| Japan | Filing | 594 | |
| South Korea | Filing | 575 | |
| USA | Filing, Examination | 2710 |
Total: 10918 USD
The term for entry into the National Phase has expired. This quotation is for informational purposes only
Abstract[English]
A method for preparing meat jerky comprises (a) cooking the meat in an aqueous salt solution; (b) shredding a meat into shredded meat; (c) marinating the shredded meat with an aqueous solution of acid and salt; (d) shredding the shredded meat a second time to form a twice shredded meat; and (e) drying the twice shredded meat. A meat jerky that is at least one of crisp, crunchy, or friable is also disclosed, and can be prepared by the method.[French]
L'invention concerne un procédé de préparation de charque de viande comprenant les étapes suivantes : (a) cuisson de la viande dans une solution salée aqueuse ; (b) déchiquetage d'une viande en viande déchiquetée ; (c) marinage de la viande déchiquetée avec une solution aqueuse d'acide et de sel ; (d) déchiquetage de la viande déchiquetée une deuxième fois afin de former une viande déchiquetée deux fois ; et (e) séchage de la viande déchiquetée deux fois. L'invention concerne également un charque de viande qui est au moins croustillant, croquant ou friable, et qui peut être préparé par le procédé.