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Fleischlake

English translation: meat curing brine

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17:49 Mar 19, 2007
German to English translations [PRO]
Tech/Engineering - Food & Drink / cured meat products
German term or phrase: Fleischlake
Used in curing meat products together with Grundlake: Herstellung der Grund- und Fleischlake Bevorratung der Fleischlake (Temperaturführung).
KenOldfield
English translation:meat curing brine
Explanation:
I don't know how one would distinguish between Grundlake and Fleishlake.

PDF]
Fleisch und Fleischerzeugnisse
File Format: PDF/Adobe Acrobat
(The bacteriology of meat curing brines.) Recent ... zahl(100Keime/ml),in Fleischlake, dielangeZeit zurPSkelung client, in groBerZahl (1000Keime/ml). ...
www.springerlink.com/index/T0Q2532206043211.pdf

Brining
The verb "brine" means to treat with or steep in brine. Brine is a strong solution of water and salt. A sweetener such as sugar, molasses, honey, or corn syrup may be added to the solution for flavor and to improve browning.

The salt has two effects on poultry, reports Dr. Alan Sams, a professor of poultry science at Texas A & M University. "It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicer, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry."

http://www.fsis.usda.gov/Fact_Sheets/Poultry_Basting_Brining...


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Note added at 12 mins (2007-03-19 18:01:16 GMT)
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Meat curing brine
A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles.
http://www.freepatentsonline.com/4463026.html
Selected response from:

Kim Metzger
Mexico
Local time: 06:06
Grading comment
Just the job! Many thanks, also for the Links.
3 KudoZ points were awarded for this answer

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Summary of answers provided
3 +2meat curing brine
Kim Metzger


  

Answers


9 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +2
meat curing brine


Explanation:
I don't know how one would distinguish between Grundlake and Fleishlake.

PDF]
Fleisch und Fleischerzeugnisse
File Format: PDF/Adobe Acrobat
(The bacteriology of meat curing brines.) Recent ... zahl(100Keime/ml),in Fleischlake, dielangeZeit zurPSkelung client, in groBerZahl (1000Keime/ml). ...
www.springerlink.com/index/T0Q2532206043211.pdf

Brining
The verb "brine" means to treat with or steep in brine. Brine is a strong solution of water and salt. A sweetener such as sugar, molasses, honey, or corn syrup may be added to the solution for flavor and to improve browning.

The salt has two effects on poultry, reports Dr. Alan Sams, a professor of poultry science at Texas A & M University. "It dissolves protein in muscle, and the salt and protein reduce moisture loss during cooking. This makes the meat juicer, more tender, and improves the flavor. The low levels of salt enhance the other natural flavors of poultry."

http://www.fsis.usda.gov/Fact_Sheets/Poultry_Basting_Brining...


--------------------------------------------------
Note added at 12 mins (2007-03-19 18:01:16 GMT)
--------------------------------------------------

Meat curing brine
A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles.
http://www.freepatentsonline.com/4463026.html


Kim Metzger
Mexico
Local time: 06:06
Native speaker of: Native in EnglishEnglish
PRO pts in category: 125
Grading comment
Just the job! Many thanks, also for the Links.

Peer comments on this answer (and responses from the answerer)
agree  jccantrell: mmmmmm, yes, my suggestion also.
7 mins

agree  Nicole Schnell: Makes sense. I guess they distinguish here because sugar, herbs and spices are added to meat curing brine. See: http://64.233.167.104/search?q=cache:g7EMcKT6lW4J:www.sfgate...
1 hr
  -> Ah, your basic brine and your meat curing brine.
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Changes made by editors
Mar 27, 2007 - Changes made by Steffen Walter:
FieldScience » Tech/Engineering
Mar 19, 2007 - Changes made by Kim Metzger:
FieldOther » Science


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