Method of reconstituting meat from trims
AssigneeWinterlab Limited
InventorsBarnet L. Liberman, Peter H. Glidden, Sr.
Life of this patent
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Abstract
An improved method of reconstituting meat from trims of fish, poultry, pork or beef comprises the steps of freezing the trims, configuring the frozen trims and compressing the frozen trims with an external force to form purge on the outer surface thereof. The method does not require the trims to be defrosted and the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.
Claims18
A method of reconstituting a piece of meat product from a plurality of meat trims, comprising the steps of:
- a. freezing said plurality of trims to rupture meat cells;
- b. configuring said frozen trims to form a preselected shape;
- and
- c. compressing said configured trims with an external force at a temperature below the freezing point of said frozen trims under a preselected pressure for a preselected period so as to cause at least 3% purge by weight to be formed on the outer surfaces of said frozen trims for holding said frozen trims together.
A method of reconstituting a piece of meat product from a plurality of meat trims, comprising the steps of:
- a. freezing said plurality of trims to rupture meat cells;
- b. configuring said frozen trims to form a preselected shape;
- and
- c. compressing said configured trims in a press at a temperature between about 0° and 15° F. under a pressure between about 200 and about 1,500 psi for a period between about 6 and 60 seconds so as to cause at least 3% purge by weight to be formed on the outer surfaces of said frozen trims for holding said frozen trims together.
Dependencies are inferred from the claim text.