How do they 'corn' corned beef?

Question

How do they 'corn' corned beef?

Answer 1

This is the legal standard; If you want the whole copy email me.

CODEX STANDARD FOR CORNED BEEF

CODEX STAN 88-1981 (Rev. 1 - 1991)

1. SCOPE

This standard applies to canned beef products designated as "Corned Beef" and sold in hermetically

sealed containers which have been heat treated after sealing to such an extent that the product is shelf-stable.

It does not apply to meat products of the type "Corned Beef" with compositional characteristics

different from those specified. These products shall be designated with a qualifying statement which describes

the true nature in such a way that it does not mislead the consumer and that it does not lead to confusion with

products covered by this standard.

2. DESCRIPTION

Corned beef is chopped, cured, boneless carcase meat from animals of bovine species and may include

head meat, heart meat and skirt meat.

The product shall be prepared from coarsely cut beef which has been precooked or a mixture of such

precooked beef to which a maximum of 5% raw beef has been added; in either case, the meat shall be cured

before or after filling into the container.

The heat treatment shall be applied after the container is sealed and shall be sufficient to ensure that

the product is shelf-stable and that it presents no public health hazard.

Subsidiary Definition

Hermetically sealed container means a container which is completely sealed and impermeable and

which is made of any appropriate material which is suitable for the product covered by the standard.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Essential Ingredients

- uncured beef;

- curing ingredients consisting of food-grade salt and sodium or potassium nitrite.

3.2 Optional Ingredients

- sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including corn syrup).

3.3 Composition

The total protein content in the final product shall not be less than 21% m/m.

Answer 2

Dunno but you can have a star for a good question.

Answer 3

corned refers to the grains of coarse sal ('corns') used to cure it.

Answer 4

With difficulty

Answer 5

What's more to the point is how does one "mong" a fish?

Answer 6

It's cured in a salt brine before being cooked.  Historicaly, marinading in a salt brine was called "corning".