Process for making a meat product
AssigneeGeneral Mills, Inc.
InventorsEric R. ENGESSER, Mario Sergio GUADALUPE DAQUI, James D. NELSON, Omar ZAYAS SANTIAGO, Andriana V. SCHIRACK, Jennifer SWANSON
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Abstract
A method of making an meat product includes providing a meat batter that contains a modified starch in an amount of about 1% to about 15% by weight, forming the meat batter into a shaped composition, and cooking the shaped composition to form the meat product. The method facilitates production of a meat product that retains at least 65% of the fat content of a meat batter. In some embodiments, a meat product made according to a method provided herein substantially retains the shape of the shaped composition.
Claims25
A process of making a meat product, comprising:
- a. combining ingredients to form a meat batter, the ingredients comprising:
- 1) a meat and fat component included in an amount of about 60% to about 85% by weight of the meat batter, the meat and fat component including lean meat in an amount of about 35% to about 60% by weight of the meat batter and fat in an amount of about 20% to about 40% by weight of the meat batter;
- 2) modified starch in an amount of about 1% to about 15% by weight of the meat batter;
- and
- 3) a moisture content of about 45% to about 65% by weight of the meat batter;
- b. forming the meat batter into a shaped composition, the shaped composition having a fat content of about 20% to about 40% by weight of the shaped composition and a moisture content of about 45% to about 65% by weight of the shaped composition;
- and
- c. cooking the shaped composition at a temperature of from about 130° F. to about 250° F. to produce the meat product, wherein the meat product retains at least 65% of the fat content of the shaped composition and retains at least 45% of the moisture content of the shaped composition.
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Dependencies are inferred from the claim text.