Cooked extruded meat product comprising additive and method for making the same
AssigneeBernard Matthews PLC
InventorsBernard Trevor Matthews, David John Joll, Peter Elwyn Roberts, David Norman Wilson, John Harry Barker, Carl Richard Reynolds
Life of this patent
Estimating the term…
Abstract
A cooked, extruded meat product comprising a meat extrudate having an outwardly facing surface, which meat extrudate is impregnated with an additive in an additive zone which extends inwardly from the surface to a depth of at least 1 mm, typically 1-5 mm. The meat product may comprise a co-extruded layer of fat or meat emulsion disposed circumjacent the meat layer or core. Also provided is a method of making the extruded meat product.
Claims22
A method of making an extruded meat product comprising pumping a meat substrate through a stuffing horn to an extrusion head and thereafter through the extrusion head into a flexible casing, characterized by applying automatically fluid additive to an outwardly facing surface of the meat substrate as it debouches from the extrusion head into the flexible casing, wherein said meat substrate is impregnated with said fluid additive in an additive zone which extends inwardly from said surface to a depth of at least one millimeter.
A method of making a co-extruded meat product comprising co-extruding a lean muscle meat core and contiguous meat or fat emulsion layer into a flexible casing, such that said fat or meat emulsion layer is disposed circumferentially of the core;
- characterized in that said fat or meat emulsion layer comprises a fluid additive, and wherein sufficient fluid additive is used so that the additive permeates into an additive zone to a depth of at least 1 mm during cooking.
A method of making an extruded meat product comprising pumping a meat substrate through a stuffing horn to an extrusion head and thereafter through the extrusion head into a flexible casing, wherein a fluid additive is automatically applied to an outwardly facing surface of the meat substrate as it debouches from the extrusion head into the flexible casing.
A method of making a co-extruded meat product comprising co-extruding a lean muscle meat core and a contiguous meat or fat emulsion layer into a flexible casing, such that said fat or meat emulsion layer is disposed circumferentially on the core, wherein said fat or meat emulsion layer comprises a fluid additive.
A co-extrudate meat product comprising a first core of lean meat and a second contiguous outer layer of fat or meat emulsion, which second layer is disposed circumferentially of said first core, wherein said fat or meat emulsion includes a fluid additive which is adapted to penetrate into the lean meat core during subsequent cooking.
A cooked, co-extruded meat product comprising:
- a first co-extruded core of lean meat having an outwardly facing surface;
- and
- a second co-extruded outer layer of meat or fat emulsion, which second layer is disposed circumferentially of said first core and is contiguous with said outwardly facing surface;
- wherein said meat product further comprises a flavoring or coloring additive which is added in liquid form to said meat or fat emulsion before co-extrusion and ingresses into said first core during cooking.
Dependencies are inferred from the claim text.