Meat filled pie containing chemically set gel particles and process
AssigneeInternationale Octrooi Maatschappij "Octropa" B.V.
InventorsIan A. Challen, Sandra East, George R. Sanderson
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Abstract
Baked filled pies having a meat filling which are succulent and non-soggy and have a high bacteriological standard, are obtained by dispersing chemically set gel particles, like alkaline earth metal alginate or low-methoxy pectate, into the meat filling in a weight ratio of meat filling to gel particles of 50:50 to 95:5, respectively.
Claims8
A method of manufacturing a baked filled pie containing a meat filling in which a pastry shell is provided with a meat filling and baked, which comprises providing a pastry shell and introducing a filling comprising a mixture of comminuted, raw or partially cooked meat and chemically set gel particles, covering the filling with pastry and thereafter effecting heating to bake the pastry.
Dependencies are inferred from the claim text.