09:43 Nov 14, 2014 |
French to Dutch translations [PRO] Nutrition / productie van ham | |||||||
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| Selected response from: Roy vd Heijden Belgium Local time: 13:27 | ||||||
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Summary of answers provided | ||||
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3 +1 | droogzouten in de massagemachines |
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2 -1 | injectie van zout door pekelinjectoren |
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Summary of reference entries provided | |||
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salt |
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Discussion entries: 1 | |
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injectie van zout door pekelinjectoren Explanation: Pas na het injecteren van het zout begint het masseren, denk ik. Zie ook site, pagina 8 (Tumblen/masseren) Reference: http://www.mijnpve.nl/wdocs/dbedrijfsnet/up1/ZijarxxHmE_7.6.... |
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droogzouten in de massagemachines Explanation: Cf.: "Het productieproces van de Prosciutto crudo bij Il Conte begint na ontvangst van de hammen met de egalisatiekoeling, waarin de hammen 2 uur verblijven. Daarna volgen in een automatisch proces droogzouten (zeezout en kalium), masseren en opnieuw zouten." (http://meat-co.nl/portfolio-item/parmahamhetoogvandemeester/... |
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10 hrs |
Reference: salt Reference information: "The ham starts its journey by being trimmed to give a round shape and it is then refrigerated for one day. The next day it goes through a machine that massages the meat whilst putting wet salt of the pig skin. Dry salt is then put on the muscles by hand." (http://www.thefoodietravellers.com/the-secret-behind-parma-h... -------------------------------------------------- Note added at 10 uren (2014-11-14 19:51:45 GMT) -------------------------------------------------- "The maestro salatore (master of salt) takes the fresh pork, puts it through a machine that applies a salt wash and massages the meat, and then carefully applies dry salt by hand." (http://www.kaveyeats.com/2011/09/discover-origin-of-prosciut... |
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