CA2426533A1 - Process for improving smoky color of food - Google Patents
Process for improving smoky color of food Download PDFInfo
- Publication number
- CA2426533A1 CA2426533A1 CA002426533A CA2426533A CA2426533A1 CA 2426533 A1 CA2426533 A1 CA 2426533A1 CA 002426533 A CA002426533 A CA 002426533A CA 2426533 A CA2426533 A CA 2426533A CA 2426533 A1 CA2426533 A1 CA 2426533A1
- Authority
- CA
- Canada
- Prior art keywords
- casing
- food product
- stuffed
- liquid smoke
- nonfibrous
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
- Chemical Or Physical Treatment Of Fibers (AREA)
Abstract
The present invention relates to a method for enhancing the smoky color and flavor of foodstuffs, such as sausages, produced in casing containing liquid smoke, by exposing the encased foodstuff to a alkaline solution. Peeling of the sausages is also enhanced.
Claims (38)
1. A method of coloring a food product comprising:
a) providing casing impregnated with liquid smoke;
b) stuffing said casing with said food product, producing a stuffed casing;
c) treating said stuffed casing with an aqueous alkaline solution; and d) processing said treated stuffed casing thermally.
a) providing casing impregnated with liquid smoke;
b) stuffing said casing with said food product, producing a stuffed casing;
c) treating said stuffed casing with an aqueous alkaline solution; and d) processing said treated stuffed casing thermally.
2. A method according to claim 1, wherein said casing is cellulosic or polymeric.
3. A method according to claim 1, wherein said casing is cellulosic.
4. A method according to claim 3, wherein said casing is fibrous or nonfibrous.
5. A method according to claim 4, wherein said casing is nonfibrous.
6. A method according to claim 1, additionally comprising releasing said food product from said casing.
7. A method according to claim 1, wherein said food product is selected from the group consisting of a meat emulsion, a ground meat composition, a meat and vegetable composition, processed soy beans, a processed vegetable mixture, hams, beef parts, chicken parts, veal parts and pork parts.
8. A method according to claim 7, wherein said food product is a meat emulsion or a ground meat composition.
9. A method according to claim 1, wherein said liquid smoke has a pH of from about 4.0 to about 13Ø
10. A method according to claim 1, wherein said liquid smoke has a pH of from about 5.0 to about 12.5.
11. A method according to claim 1, wherein said alkaline solution is selected from the group consisting of an aqueous solution of sodium hydroxide, an aqueous solution of trisodium phosphate, and mixtures thereof.
12. A method according to claim 11, wherein said sodium hydroxide is present in a concentration of from about 0.2 wt% to about 1.5 wt.%.
13. A method according to claim 11, wherein said aqueous trisodium phosphate is present in a concentration of from about 1 wt.% to about 11 wt.%.
14. A method according to claim 1, wherein said treating is selected from the group consisting of spraying, drenching, and dipping.
15. A method of coloring a food product comprising:
a) providing casing impregnated with liquid smoke;
b) stuffing said casing with said food product producing a stuffed casing;
c) processing said stuffed casing thermally; and d) treating said stuffed casing with an aqueous alkaline solution.
a) providing casing impregnated with liquid smoke;
b) stuffing said casing with said food product producing a stuffed casing;
c) processing said stuffed casing thermally; and d) treating said stuffed casing with an aqueous alkaline solution.
16. A method according to claim 15, wherein said casing is cellulosic or polymeric.
17. A method according to claim 15, wherein said casing is cellulosic.
18. A method according to claim 17, wherein said casing is fibrous or nonfibrous.
19. A method according to claim 18, wherein said casing is nonfibrous.
20. A method according to claim 15, additionally comprising releasing said food product from said casing.
21. A method according to claim 15, wherein said food product is selected from the group consisting of a meat emulsion, a ground meat composition, a meat and vegetable composition, processed soy beans, a processed vegetable mixture, hams, beef parts, chicken parts, veal parts and pork parts.
22. A method according to claim 15, wherein said food product is a meat emulsion or a ground meat composition.
23. A method according to claim 15, wherein said liquid smoke has a pH of from about 4.0 to about 13Ø
24. A method according to claim 15, wherein said liquid smoke has a pH of from about 5.0 to about 12.5.
25. A method according to claim 15, wherein said alkaline solution is selected from the group consisting of an aqueous solution of sodium hydroxide, an aqueous solution of trisodium phosphate, and mixtures thereof.
26. A method according to claim 25, wherein said sodium hydroxide is present in a concentration of from about 0.2 wt.% to about 1.5 wt.%.
27. A method according to claim 25, wherein said trisodium phosphate is present in a concentration of from about 1 wt.% to about 11 wt.%.
28. A method according to claim 15, said treatment is selected from the group consisting of spraying, drenching, and dipping.
29. A method of coloring a food product comprising:
a) providing casing free of liquid smoke;
b) stuffing said casing with said food product to produce a stuffed casing;
c) treating said stuffed casing with a solution of liquid smoke;
d) processing said stuffed casing thermally producing a thermally processed stuffed casing; and e) treating said thermally processed stuffed casing with an alkaline solution.
a) providing casing free of liquid smoke;
b) stuffing said casing with said food product to produce a stuffed casing;
c) treating said stuffed casing with a solution of liquid smoke;
d) processing said stuffed casing thermally producing a thermally processed stuffed casing; and e) treating said thermally processed stuffed casing with an alkaline solution.
30. A method according to claim 29, wherein said casing is cellulosic or polymeric.
31. A method according to claim 30, wherein said casing is cellulosic.
32. A method according to claim 31, wherein said casing is fibrous or nonfibrous.
33. A method according to claim 32, wherein said casing is nonfibrous.
34. A method of coloring a food product comprising:
a) providing casing free of liquid smoke;
b) stuffing said casing with said food product to produce stuffed casing;
c) treating said stuffed casing with a solution of liquid smoke to produce a smoked stuffed casing;
d) treating said smoked stuffed casing with an aqueous alkaline solution;
to produce a treated smoked stuffed casing and e) processing said treated smoked stuffed casing thermally.
a) providing casing free of liquid smoke;
b) stuffing said casing with said food product to produce stuffed casing;
c) treating said stuffed casing with a solution of liquid smoke to produce a smoked stuffed casing;
d) treating said smoked stuffed casing with an aqueous alkaline solution;
to produce a treated smoked stuffed casing and e) processing said treated smoked stuffed casing thermally.
35. A method according to claim 34, wherein said casing is cellulosic or polymeric.
36. A method according to claim 35, wherein said casing is cellulosic.
37. A method according to claim 36, wherein said casing is fibrous or nonfibrous.
38. A method according to claim 37, wherein said casing is nonfibrous.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US37765502P | 2002-05-06 | 2002-05-06 | |
| US60/377,655 | 2002-05-06 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2426533A1 true CA2426533A1 (en) | 2003-11-06 |
| CA2426533C CA2426533C (en) | 2010-07-06 |
Family
ID=29420349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2426533A Expired - Fee Related CA2426533C (en) | 2002-05-06 | 2003-04-24 | Process for improving smoky color of food |
Country Status (3)
| Country | Link |
|---|---|
| BR (1) | BR0301251A (en) |
| CA (1) | CA2426533C (en) |
| MX (1) | MXPA03003977A (en) |
-
2003
- 2003-04-24 CA CA2426533A patent/CA2426533C/en not_active Expired - Fee Related
- 2003-05-05 BR BR0301251-4A patent/BR0301251A/en not_active Application Discontinuation
- 2003-05-06 MX MXPA03003977A patent/MXPA03003977A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CA2426533C (en) | 2010-07-06 |
| MXPA03003977A (en) | 2004-10-15 |
| BR0301251A (en) | 2004-09-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20140424 |