Process for making a canned ground meat
OwnerMiles Woffordinventor
Life of this patent
Estimating the term…
Abstract
The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process.
Claims16
A process for improving the texture of a mechanically separated meat comprising the steps of:
- (a) agitating a slurry of gelatin, acid and water, at a temperature of about 10° C. to about 100° C., for a period of time of at least about 10 minutes, to fully hydrate said gelatin, said gelatin being present in said slurry in an amount of about 0.5% to about 15% by weight of said slurry, said acid being present in an amount to cause said slurry to have a pH of about 1.0 to about 4.5, wherein said acid is selected from the group consisting of glacial acetic acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, phosphoric acid and aqueous solutions thereof;
- (b) maintaining said slurry at a pH of about 1.0 to about 4.5;
- (c) recovering a gelatin component having a pH of about 1.0 to about 4.5, said gelatin component comprising gelatin and said acid;
- and
- (d) adding said gelatin component to a mechanically separated meat in an amount sufficient to improve the texture of said meat.
A process for making a canned ground meat with improved texture from a mechanically separated meat such that the canned meat is able to be pan fried, said process comprising the steps of:
- (a) dissolving gelatin in water by first hydrating gelatin in water with a sufficient amount of acid to adjust the pH of the water to about 1 to about 4, and then heating the hydrate gelatin to about 140° F. (60° C.) to fully dissolve the gelating in the water;
- (b) hydrating starch in water, optionally in the presence of sodium tripoly phosphate;
- (c) combining a mechanically separated ground meat with a sodium salt to form a mixture;
- (d) mixing the dissolved gelatin, the hydrated starch and the salt and meat mixture to form a meat formulation, and
- (e) canning said meat formulation to produce a canned ground meat having improved texture such that said canned ground meat made from mechanically separated meat is able to be pan-fried.
A process for stabilizing water in a canned mechanically separated meat comprising the steps of:
- (a) agitating a slurry of gelatin, acid and water, at a temperature of about 10° C. to about 100° C., for a period of time of at least about 10 minutes, to fully hydrate said gelatin, said gelatin being present in said slurry in an amount of about 0.5% to about 15% by weight of said slurry, said acid being present in an amount to cause said slurry to have a pH of about 1 to about 4, wherein said acid is selected from the group consisting of glacial acetic acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, phosphoric acid and aqueous solutions thereof;
- (b) maintaining said slurry at a pH of about 1 to about 4;
- (c) recovering a gelatin component having a pH of about 1 to about 4, said gelatin component comprising gelatin and said acid;
- (d) forming a meat formulation comprising a mechanically separated meat, water, starch, sodium salt and said gelatin component;
- (e) canning said meat formulation to produce a canned mechanically separated meat having improved texture such that said canned mechanically separated meat is able to be pan-fried.
Dependencies are inferred from the claim text.