Method of reconstituting meat
AssigneeWinterlab Limited
InventorsBarnet L. Liberman, Peter H. Glidden, Sr.
Life of this patent
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Abstract
A method of reconstituting meat from trims of fish, poultry, pork, beef or the like. The method includes the steps of freezing the trims, defrosting the trims, configuring the defrosted trims and then refreezing the configured trims using a cooled brine. The cooled brine is cooled to a temperature between about -22.degree. and -46.degree. F., and includes at least 0.005% by weight of cruciferous oil, such as rapeseed oil. The method does not require the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.
Claims21
A method of reconstituting meat from trims, comprising the steps of:
- a. freezing the trims;
- b. defrosting the frozen trims by heating the trims to above the freezing point so that purge forms on the outer surface of the trims;
- c. configuring the defrosted trims to form a preselected shape;
- d. holding the configured trims at a temperature above the freezing point for a preselected time so that the cellular protein in the purge becomes gelatinous;
- and
- e. then freezing the configured trims by placing the configured trims in a heat transfer relationship with a cooled brine containing at least about 0.005% by weight of a cruciferous oil.
Dependencies are inferred from the claim text.