Mixes and processes for preparing meat products
AssigneeGeneral Mills, Inc.
InventorsWillibald M. Lindl, James R. Klande, Glenn J. VanHulle
Life of this patent
Estimating the term…
Abstract
Dry mixes for use with ground meat and water to provide products in the nature of lunchmeat specialities. The dry mix compositions include starch or a starch source material, a two component protein ingredient, a meat curing agent, an alkaline phosphate salt and sodium chloride. Processes for preparing products from the dry mixes.
Claims18
A dry mix composition for use in the preparation of cooked meat products of the nature of lunchmeat specialties consisting essentially of the identified ingredients in the following approximate %'s by weight:
- ______________________________________ % (1) Starch or starch source material 25 to 85 (2) Protein component 1.5 to 55 (3) Meat curing agent 0.10 to 3.0 (4) Alkaline phosphate salt 0.10 to 15.0 (5) Sodium Chloride 1.0 to 25.0 ______________________________________ wherein the protein component (2) is made up of egg albumin and a second protein in the weight ratio range of 48:1 to 1:48.
The process of preparing a cooked meat product of the nature of a lunchmeat specialty which comprises combining a dry mix with water and ground meat in a weight ratio of water to dry mix of about 1.5-4.0:1 and a weight ratio of the ground meat to the dry mix-water combination of about 1:0.25 to 1:2.5, mixing the composite combination until the same is essentially free from lumps and then cooking the mixture to yield the product, said dry mix consisting essentially of the identified ingredients in the following approximate %'s by weight:
- ______________________________________ % (1) Starch or starch source material 25 to 85 (2) Protein component 1.5 to 55 (3) Meat curing agent 0.10 to 3.0 (4) Alkaline phosphate salt 0.10 to 15.0 (5) Sodium Chloride 1.0 to 25.0 ______________________________________
- wherein the protein component (2) is made up of egg albumin and a second protein in the weight ratio range of 48:1 to 1:48.
The process of preparing a cooked meat product of the nature of a lunchmeat specialty which comprises combining and mixing ground meat and water with a dry mix composition in two steps and cooking the resulting mixture to provide the product, said dry mix comprising about 30 to 70% by weight of starch or starch source material, about 10 to 35% by weight of a protein component wherein egg albumin and a second protein are present in a weight ratio of about 4:1 to 1:4, about 0.30 to 2.0% by weight of a meat curing agent, about 0.40 to 6.0% by weight of an alkaline phosphate salt and about 5.0 to 20.0% by weight of sodium chloride, said dry mix being used in two portions, the first of which comprises the curing agent, the alkaline phosphate salt and preferably the sodium chloride and the second portion comprises the remaining ingredients, said water and dry mix being used in a weight ratio of about 1.5-4.0:1 with a portion of the water being added in the first mixing step with the first portion of the dry mix and the remainder of the water being added in the second mixing step along with the second portion of the dry mix and said ground meat to dry mixwater combination weight ratio being in the range of 1:0.25 to 1:2.5 with all of the ground meat being added in the first mixing step.
Dependencies are inferred from the claim text.