Gelated crab meat and food products derived from gelated crab meat
OwnerWilliam Gabriel Doughinventor
Life of this patent
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Abstract
Embodiments of the present invention relate to food products and methods and systems for producing such products. The food products of the present invention may include uncooked crab meat from species within Decopada Infrorders Anomura (i.e., King Crab and the like) and Brachyura (i.e., Swimming Crabs and the like) that has been treated with an agent to promote gelation without cooking the meat.
Claims30
An uncooked crab meat product comprising:
- (a) uncooked crab meat;
- and
- (b) at least one protein binding agent comprising fibrinogen and thrombin that promotes protein binding, wherein the at least one protein binding agent is mixed with the uncooked crab meat in an amount such that proteins in the meat and/or in the protein binding agent bind to each other to the extent that gelation of the crab meat occurs to form a gelated uncooked crab meat product;
- wherein the gelated uncooked crab meat product comprises an increased viscosity in comparison to the uncooked crab meat prior to gelation.
A method for the preparation of an uncooked crab meat product for use in food products comprising the steps of:
- (a) obtaining uncooked meat from a crab;
- (b) mixing the uncooked meat with at least one protein binding agent comprising fibrinogen and thrombin that promotes binding of protein in the uncooked crab meat;
- and
- (c) incubating the uncooked crab meat and the at least one protein binding agent under conditions such that proteins in the uncooked crab meat and in the protein binding agent bind to each other to the extent that gelation of the uncooked crab meat occurs;
- wherein the gelated uncooked crab meat product comprises an increased viscosity in comparison to the uncooked crab meat prior to gelation.
A method for the preparation of an uncooked crab meat product for use in food products comprising the steps of:
- (a) obtaining uncooked crab meat from a plurality of crabs;
- (b) mixing the uncooked crab meat with at least one protein binding agent comprising fibrinogen and thrombin that promotes binding of protein in the uncooked crab meat;
- and
- (c) incubating the uncooked crab meat and the at least one protein binding agent under conditions such that proteins in the uncooked crab meat and in the at least one protein binding agent bind to each other to the extent that gelation of the uncooked crab meat to form a gelated uncooked crab meat product occurs, wherein the uncooked crab meat and protein binding agent are incubated under conditions to produce a gelated uncooked crab meat product that is substantially solid, and wherein the gelated uncooked crab meat product comprises an increased viscosity in comparison to the uncooked crab meat prior to gelation.
An uncooked crab meat product comprising:
- (a) uncooked crab meat;
- and
- (b) at least one protein binding agent comprising fibrinogen and thrombin that promotes protein binding, wherein the at least one protein binding agent is mixed with the uncooked crab meat in an amount such that proteins in the meat and/or in the protein binding agent bind to each other to the extent that gelation of the crab meat occurs to form a gelated uncooked crab meat product;
- wherein the gelated uncooked crab meat product comprises an increased viscosity of at least 100% as measured at a shear stress of 2 revolutions per minute (RPM) in comparison to the uncooked crab meat prior to gelation;
- and
- wherein the gelated uncooked crab meat product contains proteins that have been covalently linked via the action of the protein binding agent.
Dependencies are inferred from the claim text.