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US 12,004,540 B2Granted
Chip product
AssigneeTexas Tech University System
InventorRichard Schlomer Meyer
Life of this patent
Estimating the term…
Abstract
The present invention includes meat chips and methods of making meat chips comprising: blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter; extruding the meat batter into a casing; cooking to the meat batter; slicing the meat batter into meat slices; and microwaving at a temperature not exceeding 200° F. the meat slices into a meat chip.
Claims7
A method of making one or more meat chips consisting of:
- blending a meat product in an emulsion of about 29% water, 68% sunflower oil, a seasoning, one or more preservatives and stabilizers, an egg, and a gum or a gum blend, into a meat batter;
- mechanically or chemically tenderizing the meat batter by at least one of pounding, needle tenderizing, injecting, or grinding;
- fermenting the meat batter to a pH of 5.4 to 5.6 prior to cooking;
- extruding the meat batter into a casing;
- cooking the meat batter in the casing in a water bath;
- slicing the casing with the cooked meat batter into meat slices;
- and
- microwave vacuum drying at a temperature not exceeding 200′F the meat slices into the one or more meat chips, wherein the one or more meat chips has an aw of 0.05 to 0.2.
5 more elements
Dependencies are inferred from the claim text.