tumbled ham
French translation: jambon passé au tambour à saumure
| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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| 12:45 Oct 31, 2012 |
| English to French translations [PRO] Food & Drink | |||||||
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|  Selected response from: FX Fraipont (X) Belgium Local time: 03:53 | ||||||
Grading comment
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| Summary of answers provided | ||||
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| 4 +4 | jambon passé au tambour à saumure |
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| 4 +1 | jambon baratté |
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| Summary of reference entries provided | |||
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| Le massage des viandes (tumbling) |
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| barattage de viande |
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Answers
5 mins confidence: 
peer agreement (net): +4
peer agreement (net): +4jambon passé au tambour à saumure Explanation: "Un tambour filtrant rotatif mélangeant la saumure est cependant un élément tout à fait nouveau. Le tambour filtrant ne se nettoie qu’une fois par jour en général. Dans la nouvelle machine injecteuse, il existe un mélangeur de saumure qui maintient stable le mélange pendant la durée de l’opération et assure l'homogénéité de la saumure et donc, du produit traité. L'équipement est caractérisé également par une commande des aiguilles, une purge automatique du système avant la première injection et le nettoyage automatique de tous les systèmes acheminant la saumure." http://fr.ruehle-hightech.de/aktuelles/einzelnews/die-neue-i... -------------------------------------------------- Note added at 6 mins (2012-10-31 12:51:21 GMT) -------------------------------------------------- " Your application > Meat/fish > Injected/tumbled products Injected/tumbled products Making tumbled and injected products Tumbled and injected products are meat products where you add brine with ingredients such as salt, phosphate, sugar, seasoning and starch to bind the water. Examples of such products include chicken products in a marinade, and various types of ham products made from either whole muscles or pieces of muscles bound together to form a larger piece of meat. To produce tumbled and injected products, you first inject the meat with the brine according to your specific requirements to get the desired quality. You then tumble the meat to achieve a better distribution of the brine within the meat. This process gives you a more tender piece of meat while at the same time extracting the salt-soluble proteins to the surface. It is essential that you tumble the meat at intervals, and allow the meat to rest in between." http://www.kmc.dk/Products & know-how/Your application/Meat_... |
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