US-12616229-B2 - Preservative free salami

Abstract

A method for preparing salami includes preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites. The method also includes forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings. The method also includes fermenting the plurality of salamis to a predetermined pH level and drying the plurality of salamis to a predetermined water activity.

Inventors

• Oliviero COLMIGNOLI
• Garrett Walsh
• Enrico PORRINO

Assignees

• Olli Salumeria Americana LLC

Dates

Publication Date

20260505

Application Date

20250312

Claims (12)

1. 1 . A method for preparing salami comprising: preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites; forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings; fermenting the plurality of salamis to a predetermined pH level; and drying the plurality of salamis to a predetermined water activity.
2. 2 . The method of claim 1 , further comprising grinding the at least one meat before preparing the meat batter.
3. 3 . The method of claim 1 , further comprising grinding the meat batter before forming the plurality of salamis.
4. 4 . The method of claim 1 , wherein the at least one additional ingredient comprises dry ingredients, wine, a starter culture solution, and hi-grade salt.
5. 5 . The method of claim 4 , wherein the dry ingredients comprise one or more of Nat-T10 Cur S, turbinado sugar, rosemary extract, wine, garlic, starter culture, nutmeg powder, white pepper ground, mace, black pepper cracked, paprika sweet 85 asta, chili crushed, red pepper ground, fennel seed whole, oregano, anise seed, oleoresin of paprika, aroma stagionato, aroma felino, smoke powder, bourbon powder, bourbon liquid, pequin flakes, new mexico red, ancho powder, black pepper whole, cinnamon powder, clove powder, fennel pollen, pimenton de la vera, and cumin.
6. 6 . The method of claim 1 , wherein the predetermined pH level is less than 5.30.
7. 7 . The method of claim 1 , wherein the predetermined water activity is less than or equal to 0.85.
8. 8 . The method of claim 1 , wherein fermenting comprises fermenting for a predetermined time period of at least 40 hours.
9. 9 . The method of claim 1 , wherein the at least one additional ingredient excludes sea salt.
10. 10 . A method for preparing salami comprising: preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites; forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings; fermenting the plurality of salamis and monitoring pH until a predetermined pH level is reached; and drying the plurality of salamis and monitoring water activity until a predetermined water activity is reached.
11. 11 . A method for preparing salami comprising: preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites; forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings; fermenting the plurality of salamis at a substantially constant temperature less than 90° F. to a pH level of less than 5.30; and drying the plurality of salamis to a water activity of less than or equal to 0.85.
12. 12 . A method for preparing salami comprising: preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient comprises hi-grade salt, Nat-T10 Cur S, turbinado sugar, rosemary extract, wine, and a starter culture solution comprising debaryomyces hansenii, Lactobacillus sakei, Pediococcus acidilactici, Pediococcus pentosaceus, Staphylococcus carnosus , and Staphylococcus xylosus , and wherein the at least one additional ingredient excludes nitrates and excludes nitrites; forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings; fermenting the plurality of salamis at a substantially constant temperature of 82° F. for at least 40 hours to achieve a pH level of less than 5.20; and drying the plurality of salamis to a water activity of less than or equal to 0.85 to achieve at least a 6 log reduction in Salmonella and at least a 5 log reduction in E. coli O 157:H7.

Description

RELATED APPLICATION The present application claims priority to U.S. provisional patent application No. 63/564,431 filed 12 Mar. 2024, which is incorporated herein by reference in its entirety. BACKGROUND Field of the Invention The disclosure is generally directed toward the preparation of cured meats and more particularly directed toward a preservative free salami and a method of preparation of preservative free salami. Related Art Conventional salami is made by adding nitrates and/or nitrites as a direct chemical additive or through sources such as vegetable juice powders, leafy greens, cultured celery, and sea salt. There are significant problems and risks associated with adding nitrates and/or nitrites when making salami. While the addition of nitrates and/or nitrites shortens the curing process required to achieve the necessary reduction in the number of microorganisms to be safe for consumption, it is a compromise that favors manufacturing speed over the health of consumers. Studies have proven that nitrates can pose serious health concerns, particularly when added to foods in volume and from synthetic sources. Nitrates cannot be digested. Instead they are converted by gut biome into nitrites, an inorganic, water-soluble chemical. Additionally, nitrates that are added during the curing process can react with organic compounds in the food during the fermentation part of the curing process, producing nitrosamines which are considered to be carcinogenic. In recent years, consumer demand for clean label products has grown dramatically. As science furthers our understanding of the health benefits and risks of additives in our foods, consumers desire minimally processed products with ingredient transparency. This desire has increased consumer demand for foods that contain simple, natural ingredients that are easy to understand. Within the salami category, this means that consumers are demanding products with high quality ingredients and without any additives that expedite the curing process. Accordingly, what is needed is a way to maintain manufacturing speed without the use of nitrates and/or nitrites used in the conventional preparation of salami. SUMMARY To address the problems described above, disclosed herein are preservative free salamis and methods to manufacture preservative free salamis. In some aspects, the techniques described herein relate to a method for preparing salami including: preparing a meat batter by mixing at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites; forming a plurality of salamis by placing a portion of the meat batter into each of a plurality of casings; fermenting the plurality of salamis to a predetermined pH level; and drying the plurality of salamis to a predetermined water activity. In some aspects, the techniques described herein relate to a method, further including grinding the meat before preparing the meat batter. In some aspects, the techniques described herein relate to a method, further including grinding the meat batter before forming the plurality of salamis. In some aspects, the techniques described herein relate to a method, wherein the at least one additional ingredient includes dry ingredients, wine, a starter culture solution, and hi-grade salt. In some aspects, the techniques described herein relate to a method, wherein the dry ingredients include one or more of Nat-T10 Cur S, turbinado sugar, rosemary extract, wine, garlic, starter culture, nutmeg powder, white pepper ground, mace, black pepper cracked, paprika sweet 85 asta, chili crushed, red pepper ground, fennel seed whole, oregano, anise seed, oleoresin of paprika, aroma stagionato, aroma felino, smoke powder, bourbon powder, bourbon liquid, pequin flakes, new mexico red, ancho powder, black pepper whole, cinnamon powder, clove powder, fennel pollen, pimenton de la vera, and cumin. In some aspects, the techniques described herein relate to a method, wherein the predetermined pH level is less than 5.30. In some aspects, the techniques described herein relate to a method, wherein the predetermined water activity is less than or equal to 0.85. In some aspects, the techniques described herein relate to a method, wherein fermenting includes fermenting for a predetermined time period of at least 40 hours. In some aspects, the techniques described herein relate to a salami including at least one meat and at least one additional ingredient, wherein the at least one additional ingredient excludes nitrates and excludes nitrites. In some aspects, the techniques described herein relate to a salami, wherein the at least one additional ingredient includes dry ingredients, wine, a starter culture solution, and hi-grade salt. In some aspects, the techniques described herein relate to a salami, wherein the dry ingredients include one or more of Nat-T10 Cur S, turbinado sugar, rosemary extract, wine, garlic, starter culture, n