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 Swimming Crabs and the like) that has been treated with an agent to promote gelation without cooking the meat.
Claims28
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 wherein the uncooked meat product is in one or more forms selected from the group consisting, of patties, steaks, fillets, nuggets, medallions, thin workable sheets, and stuffable pouches.
A method for reducing costs and/or producing higher yields of an uncooked crab meat product wherein the uncooked crab meat product is to be used in food products comprising the steps of:
- (a) obtaining uncooked meat from a crab by soft separation;
- (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.
An uncooked crab meat product comprising:
- (a) uncooked crab meat;
- and
- (b) at least one protein binding agent comprising transglutaminase 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.
Dependencies are inferred from the claim text.