AU2012101664A4 - Dehydrated meat filling used in making unfrozen instant meat pies - Google Patents

Abstract

Abstract: This proposal is a breakthrough to the pie making industry, by introducing a new way of making an unfrozen pie. This newly formulated Pie can be stored in a normal temperature for increased shelf life with less effect to the taste and texture to the pie. Materials used are 1. Coarsely powdered dehydrated meat filling 2. Pre-baked pie casings Presently the only storage option for meat pie is to freeze. The proposed product will prevent the pie from the traditional storage method

Description

DEHYDRATED MEAT FILLING USED IN MAKING UNFROZEN INSTANT MEAT PIES Technical field of the invention: The invention generally relates the usage of the dehydrated meat fillings in making the unfrozen instant meat pies. More specifically, this invention is the novel method of using the dehydrated meat fillings for the pie making. The invention provides the improved version of the meat pies. Background of the invention: [0001] Field of the invention: An Australian meat pie is a hand-sized meat pie containing largely diced or minced meat and gravy. This is mostly freezed for storage frozen pies almost have 18 months of use by date from the date of manufacture. Almost a fortune is spent in storing the pie on freezing it, therefore, this invention leads to new version of pies which can be stored in normal temperature without freezing. [0002]Pastry: The preparation of 'pre baked pastry casing and lid' involves About 300gms of plain flour is sieved to which add pinch of salt and rub in 200 gms of cold butter. To which a pinch of raw sugar and two egg yolks are added and this mixture is clingfilmed and place in the fridge (temperature 2'C to 7'C) for 30 minutes. After the 30 minutes the chilled pastry is rolled thinly (about 3 or 4 mm) and place over lightly greased tin; press gently into the holes and knife is used to cut around and remove any excess pastry, this is used for the pastry lid. To the pastry lid, glaze (beaten egg with water) is brushed. Pastry scraps are lined to another tin until all the pastry is used. It is best to baked them in 200'C pre heated oven for 2-3 minutes, until its get slightly baked. This gives the pastry a firm shape and helps in longer storage shelf life with out freezing the pastry. These are the pre baked pastry cases to be used for the unfrozen instant meat pies. [0003] Meat fillings: Mix 20 gms comflour, 180ml beef stock, 180ml tomato sauce, 30 gms of Worcestershire sauce, 15 gms barbecue sauce to 500 gms of minced beef meat. Then the whole mixture was pressure cooked and added with the special ingredient i.e., bread crumbs about 40-50gms as a carrier material. Now, mix the ingredients with water so the filling is immersed in the pressure cooker, then its pressure cooked at 15 psi, for 10 minutes. After the cooking it's let it to cool. [0004]Dehydration: The cooled meat filling is dehydrated at 75'C for 24 to 30 hrs, by using heated air exhausting system. Air evaporates most of the moisture and the dehydrated solids collected at the end of the dehydration process. The dehydrated meat filling is checked physically for the presence of moisture if there is any presence of moisture the dehydration continues. The dehydration is stopped when the filling is completely dried. The reduced moisture content creates a self stable dehydrated meat filling. [0005]Coarsely powdered Meat filling: The dehydrated meat filling is coarsely blended with the blender (roughly around 0.5 mm diameter). The meat filling is coarsely powdered. [0006]Ingredients: To improve the flavour and colour especially which can hydrate when it's rehydrated after dehydration. Some special ingredients are selected in the manner as it should be low cost that saves the commercial aspects in the pie manufacturing industries. For unfrozen instant meat pies the inventor selected bread crumbs as the special ingredient, which gives a good flavour and absorbs moisture rapidly when rehydrated. [0007] Storage: The de hydrated meat filling when dehydrated properly and stored without moisture can last for years. The pastry casing and the dehydrated meat filling made are to be stored in the normal temperature and these need not to be freeze for storing. But these should be kept away from the moisture [0008] Instant Pies: Like present day frozen pies, these doesn't require longer processing time (like thawing - for frozen pie to be baked) to serve it. For the serving of instant meat pies, its just three step process, Step 1: To the coarsely powdered dehydrated meat filling is mixed with desired amount of boiling water (100'C temperature) and kept still for 2 - 3 minutes. Step 2: Then this filling is stuffed in the pre baked pastry casing made previously and covered with the pre baked lid pastry. Step 3: This meat filling stuffed pie casing is placed in preheated oven for 180'C for 3-5 minutes. [0009] Physical and taste tests: When the instant pies are taken out of the oven, the lid usually sticks to the bottom pastry case. This is done because the rehydrated filling provides moisture to the pastry cases. The pastry is now baked well, as been baked second time. The taste of the instant pie is almost similar taste with the frozen pie tasted. The instant pie taste similar like the frozen pie is due to the coarsely powdered meat filling clumps together when rehydrated along with the other ingredients. Objective of the Invention This invention provide the next generation of the Aussie meat pies. The first formed Aussie meat pies were freshly made and sold, then next generation is been frozen for storage. Now it's the third generation were the meat pies are to be made and stored with out freezing in normal temperature and to be served after rehydrated and warmed in preheated oven. This invention provides an improved process for preparing unfrozen instant meat pie which provides Aussie Meat pie lovers with a useful alternative. Summary of the Invention The normal frozen meat pies have the baked pastry pie base and lid with the frozen meat filling but in these the pre baked pie base and lid are separate and the coarsely powdered dehydrated meat filling is alone. The meat fillings are cooked with the special carrier material (bread crumbs) that helps in reabsorb the moisture when its rehydrated with the boiling water. This dehydrated meat filling is coarsely powdered as this helps the rehydration quicker. When this filling is filled in the pre baked pie base and closed with the lid and quick baked for 3-5 minutes on the pre heated oven at 180'C. This unfrozen instant meat pies tastes better and the ingredients are also having special carrier materials that helps in rehydration better. Description of Figurel : Figure 1 illustrates a schematic representation of a process for preparing an unfrozen instant meat pies

Claims (3)

1. The usage of the dehydrated meat fillings as a whole source of filling agent in meat pie making

2. The dehydrated meat filling becomes hard after dehydration. It is coarsely powdered for rehydration

3. Rehydrating the dehydrated filling before filling the pre baked pie cases. As these three claims are not ever been done in the meat pie making Meat pies are consumed by the humans for centuries, the first made or first generation meat pies are made and consumed with out storing. When the industrial scale production of these meat pies were been started to be produced in larger scale and stored by freezing these pies are to be considered as the second generation meat pies. Now the present invention can be considered as the third generation meat pies because they need not to be frozen for storing. These instant pies do not require refrigeration - savings in terms of energy costs and storage capacity. An instant pie does not spoil when sufficiently dehydrated. These pies are light weight. This is an important consideration for hikers, campers, astronauts and other long-distance travellers who must carry their food with them. In addition, this makes shipping less expensive for pie makers. For commercial usage the manufacturers can buy foods, especially produce, when they are at their cheapest cost and dry them for later use. Finally, the change in pastry and meat filling recipes can be changes to suit consumer needs.