CA2633820A1 - Method of making poultry peameal bacon - Google Patents
Method of making poultry peameal bacon Download PDFInfo
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- CA2633820A1 CA2633820A1 CA002633820A CA2633820A CA2633820A1 CA 2633820 A1 CA2633820 A1 CA 2633820A1 CA 002633820 A CA002633820 A CA 002633820A CA 2633820 A CA2633820 A CA 2633820A CA 2633820 A1 CA2633820 A1 CA 2633820A1
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
A method of making a poultry peameal bacon product from poultry products is disclosed. The method includes the steps of using different combination of poultry products and using aqueous brine solution delivered by different methods to obtain an increase in the uptake of the brine solution for the poultry peameal bacon product and preparation for cooking the poultry peameal bacon product. The method includes the steps of preparing the poultry product for brining, the aqueous solution of the brine. Method of delivering the brine through injection, tumbling and mixing to increase brine solution uptake. The method to prepare the product by cutting and stuffing into a casing before cooking the poultry peameal bacon product and the rolling of the product in cornmeal or peameal. The method to ensure the peameal and cornmeal to adhere to the said product and the chilling process.
Description
INVENTION TITLE
Method of Making Poultry Peameal Bacon SPECIFICATIONS
[Para 1] This invention relates to a replacement product of the Traditional Pork Peameal Bacon.
[Para 2] The growing numbers of health concerns affecting the general population has been increasing due to consumption of foods high in fat. In order to address this issue the invention of Poultry Peameal Bacon is created to substitute the Traditional Pork Peameal Bacon. The present invention of Poultry Peameal Bacon is a healthier alternative to the pork counterpart. There are certain percentages of population that cannot consume pork but can eat poultry products. This invention relates to a processed meat product such as peameal bacon and a process for producing it.
[Para 31 Brief Description of Related Method [Para 4] The Traditional Pork Peameal Bacon also called Canadian Back Bacon is a Canadian traditional form of bacon made from the whole loin of pork. The main ingredient is 100% pork and no other whole muscle product is used. The conventional Bacon is made from pork bellies and is a smoked product. It looks and taste different from a Poultry Peameal Bacon. It is different from the Poultry Peameal Bacon in a way of cuts of meat used, species of meat the look, form and flavor.
[Para 5] Summary of the Invention [Para 6] The present invention is directed to making a Poultry Peameal Bacon, from poultry species limited to the order of Galliformes. Using the entire whole breast muscle of the poultry or a combination of similar or different poultry parts of one or two poultry specie to the order of Gailiformes. The method consists of the following steps. The first step is to prepare the poultry product for brining. The poultry product can be of an entire whole muscle part consisting one hundred percent (100%) of one poultry species such as chicken or turkey or a different percentage combination of poultry parts of different poultry species such as chicken or turkey some example in the Galliformes order but not limited to these two examples. The combination can range from 0.01% to 99.9% mix ratio of the two different species. The poultry product can be from different parts of the poultry species such as legs, drums, thighs, scapula, breast, wings. It can be in any form such as comminuted, diced, chopped, whole, deboned, skinless, skin on, Page 1 of 10 sliced and ground. The percentage combination ratio of the poultry parts can range from 0.01% to 99.9% of the parts and form or 100% of a specific part. This is not limited to two different parts but can have a combination two or more poultry parts or a combination of the same poultry can range from 0.01% to 99.9%. The second step is the brining process. The brine solution in accordance to the present invention used to cure the poultry peameal bacon is an aqueous solution containing water, sodium chloride, sugar, sugar derivatives not limited to such as fructose, dextrose, corn syrup solids, sodium nitrite, sodium phosphate, flavor, pickling spice, curing salt.
The brine solution can optionally contains some or all of these following ingredients including carrageenan, baking soda, sodium ascorbate, sodium erythorbate. More specifically, a suitable aqueous brine solution for use in accordance with the present invention includes sodium chloride with a range of about one hundredth percent by weight (.01 wt%) to eighty five percent by weight (85 wt%) based on the total weight of the brine solution.
The sugar, sugar derivatives not limited to dextrose, corn syrup solids, and fructose ranges from one hundredth percent by weight (.01 wt %) to eighty percent by weight (80% wt %) based on the total weight of the brine solution. The sodium phosphate ranges from zero percent by weight (0 wt %) to seventy percent by weight (70 wt %) based on the total weight of the brine. Sodium nitrite can range from zero percent by weight (0 wt %) to forty percent by weight (40 wt %) based on the total weight of the brine. The usage of sodium nitrate can substitute for sodium nitrate. The water content of the brine solution ranges from ten percent by weight (10 wt %) to ninety nine percent by weight (99 wt %) of the total weight of the brine. Flavor usage ranges from one thousandth percent by weight (.001 wt %) to eighty five percent (85 wt %) by product weight based on the total weight of the brine solution. The pickling spice usage ranges from one thousandth (.001 wt %) to eighty five percent (85 wt %) by product weight based on the total weight of the brine solution. The curing salt usage ten thousandth percent by weight (.0001 wt %) to forty percent by weight (40 wt %) based on the total weight of the brine. The other optional ingredient usage for carrageenan, baking soda, sodium ascorbate, sodium erythorbate ranges from one thousandth percent by weight (.001 wt %) to ninety percent by weight (90 wt %) based on the total weight of the brine solution. The third step is the dispersion of the brine solution into the cuts of poultry product. The brine solution is injected into the whole muscle product this will Page 2 of 10 increase the brine solution absorption range of 5 percent by weight (5 wt %) to eighty percent by weight (80 wt %) based on the total weight of the raw material. The poultry product will contain a sodium nitrite range of 0 ppm to 200 ppm. If pieces of poultry products are used, the brine is incorporated through an agitation process using a vacuum mixer or a vacuum tumbler until all liquids are absorbed by the poultry pieces.
The fourth step is to roll the whole muscle product in cornmeal or peameal.
The whole muscle product can be rolled in 100% cornmeal or 100% peameal. It can be rolled in a mixture cornstarch, cornflour, albumin, cornmeal, peameal with percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. The whole muscle product can also be rolled in an emulsion made from the protein extracted from mixing of the brine and the whole muscle product before or after cooking then rolled in a 100% cornmeal, 100% peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. If the poultry pieces are used, the product is stuffed into a casing or put into a mold with diameter ranging from 20mm to 200mm. The shape achieved can be round, oblong, D-shaped, square, rectangle, rounded triangle. The casings can be with cornmeal embedded on the inside of the casing. The product is rolled in 100% cornmeal or 100% peameal after cooking.
The product can be rolled in a mixture of cornstarch, cornflour, albumin, cornmeal, peameal, predust with percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. The fifth step is the cooking process. The products both whole muscle and poultry pieces stuffed in casing or in molds to be formed are cooked in an oven with a temperature ranging from 100 to 500 degrees Fahrenheit with relative humidity ranging from 0% to 100%. The sixth step is the divesting of the casing in the stuffed product or removing the formed product from a mold. After the product is removed, it is then rolled in cornmeal or peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders and ensuring the outside surface is entirely covered with cornmeal or peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage Page 3 of 10 mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders to form an external crust. If the product is stuffed inside a casing with a cornmeal embedded interior, there is no need to roll the product in cornmeal. For the whole muscle product the cooked product is then chilled in a refrigerator with temperature ranging from 26 to 38 degrees Fahrenheit. The seventh step is for the stuffed and molded and formed poultry products. It is put in the oven with temperatures ranging from 100 to 500 degrees Fahrenheit relative humidity ranges from 0 to 100 percent for a period of time ranging from 5 minutes to 3 hours to ensure the external crust of peameal or cornmeal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders to adhere to the poultry product. If the product was rolled in cornmeal, peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. If the product is cooked without rolling in cornmeal, peameal, or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders, the cooked product is rolled in an emulsion mixture from the mixture of brine and extracted protein from the mixing process and then rolled in 100% cornmeal or 100% peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0%
to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. It is important the temperature of the emulsion and the product is identical. The product is them put in the oven with temperatures ranging from 100 to 500 degrees Fahrenheit, relative humidity ranges from 0 to 100% for a period of time ranging from 5 minutes to 3 hours to ensure the external crust is adhered to the product. The eighth step is the stuffed or formed poultry product is chilled in the refrigerator with temperature ranging from 26 to 38 degrees Fahrenheit. While the present invention has been described in terms of specific embodiments, it is to be understood that the invention is not limited to these disclosed embodiments. This invention may be embodied in many different forms and should not be construed as limited to the Page 4 of 10 embodiments set forth herein, rather these embodiments are provided by way of illustration only and so that this disclosure will be thorough, complete and will fully convey the full scope of the invention to those skilled in the art. Indeed, many modifications and other embodiments of the invention will come to mind to those skilled in the art to which this invention pertains, and which are intended to be are covered by both this disclosure, the drawings and the claims. It should be understood that it is within the scope of this invention to cover the base claim (i.e., claim 1) plus one or more of the various optional limitations added in the dependent claims, which either directly or indirectly depend from claim 1.
What is claimed is:
[Claim 1] A method for making poultry peameal bacon, comp sing the steps of a) using raw materials from poultry species limited to the order f Galliformes.
b) The raw materials can be of whole muscle form or in pieces that ar chopped, grounded, diced, sliced, and comminuted. c) The raw materials from pou ry species limited to the Galliformes can be from any part of the said poultry sp cie. d) The method of brining and brine mixture of the said product e) The method f mixing the said product with the brine mixture f) The method of assembly of the sai product. g) The method of cooking the said product h) The method of ensuring the p ameal or cornmeal adhering to the said product i) The method of cooling the said p oduct.
[Claim 2] The method of claim 1, wherein sa'd raw materials are from poultry species limited to the order of Galliformes.
[Claim 3] The method of Claim 1 wherei said raw materials is meat from poultry species limited to the order of Galliforme but not limited to chicken, turkey, goose, duck, grouse.
[Claim 4] The method of Claim 1 w rein said that the raw materials can be of whole muscle form of in pieces that are ch pped, grounded, diced, sliced, comminuted.
[Claim 5] The method of Claim wherein said that the raw materials can be of whole muscle form. This can be from e breast, drums, thighs part of the poultry specie limited to the order of Gallifor es. The whole muscle can be 100% percent of the part of the poultry specie limited the order of Galliformes. The percentage mix ratio ranges from 0.01% to 99.9%. Thi includes a mix of parts and poultry specie limited to the order of Galliformes and y combination thereof.
Page 5 of 10
Method of Making Poultry Peameal Bacon SPECIFICATIONS
[Para 1] This invention relates to a replacement product of the Traditional Pork Peameal Bacon.
[Para 2] The growing numbers of health concerns affecting the general population has been increasing due to consumption of foods high in fat. In order to address this issue the invention of Poultry Peameal Bacon is created to substitute the Traditional Pork Peameal Bacon. The present invention of Poultry Peameal Bacon is a healthier alternative to the pork counterpart. There are certain percentages of population that cannot consume pork but can eat poultry products. This invention relates to a processed meat product such as peameal bacon and a process for producing it.
[Para 31 Brief Description of Related Method [Para 4] The Traditional Pork Peameal Bacon also called Canadian Back Bacon is a Canadian traditional form of bacon made from the whole loin of pork. The main ingredient is 100% pork and no other whole muscle product is used. The conventional Bacon is made from pork bellies and is a smoked product. It looks and taste different from a Poultry Peameal Bacon. It is different from the Poultry Peameal Bacon in a way of cuts of meat used, species of meat the look, form and flavor.
[Para 5] Summary of the Invention [Para 6] The present invention is directed to making a Poultry Peameal Bacon, from poultry species limited to the order of Galliformes. Using the entire whole breast muscle of the poultry or a combination of similar or different poultry parts of one or two poultry specie to the order of Gailiformes. The method consists of the following steps. The first step is to prepare the poultry product for brining. The poultry product can be of an entire whole muscle part consisting one hundred percent (100%) of one poultry species such as chicken or turkey or a different percentage combination of poultry parts of different poultry species such as chicken or turkey some example in the Galliformes order but not limited to these two examples. The combination can range from 0.01% to 99.9% mix ratio of the two different species. The poultry product can be from different parts of the poultry species such as legs, drums, thighs, scapula, breast, wings. It can be in any form such as comminuted, diced, chopped, whole, deboned, skinless, skin on, Page 1 of 10 sliced and ground. The percentage combination ratio of the poultry parts can range from 0.01% to 99.9% of the parts and form or 100% of a specific part. This is not limited to two different parts but can have a combination two or more poultry parts or a combination of the same poultry can range from 0.01% to 99.9%. The second step is the brining process. The brine solution in accordance to the present invention used to cure the poultry peameal bacon is an aqueous solution containing water, sodium chloride, sugar, sugar derivatives not limited to such as fructose, dextrose, corn syrup solids, sodium nitrite, sodium phosphate, flavor, pickling spice, curing salt.
The brine solution can optionally contains some or all of these following ingredients including carrageenan, baking soda, sodium ascorbate, sodium erythorbate. More specifically, a suitable aqueous brine solution for use in accordance with the present invention includes sodium chloride with a range of about one hundredth percent by weight (.01 wt%) to eighty five percent by weight (85 wt%) based on the total weight of the brine solution.
The sugar, sugar derivatives not limited to dextrose, corn syrup solids, and fructose ranges from one hundredth percent by weight (.01 wt %) to eighty percent by weight (80% wt %) based on the total weight of the brine solution. The sodium phosphate ranges from zero percent by weight (0 wt %) to seventy percent by weight (70 wt %) based on the total weight of the brine. Sodium nitrite can range from zero percent by weight (0 wt %) to forty percent by weight (40 wt %) based on the total weight of the brine. The usage of sodium nitrate can substitute for sodium nitrate. The water content of the brine solution ranges from ten percent by weight (10 wt %) to ninety nine percent by weight (99 wt %) of the total weight of the brine. Flavor usage ranges from one thousandth percent by weight (.001 wt %) to eighty five percent (85 wt %) by product weight based on the total weight of the brine solution. The pickling spice usage ranges from one thousandth (.001 wt %) to eighty five percent (85 wt %) by product weight based on the total weight of the brine solution. The curing salt usage ten thousandth percent by weight (.0001 wt %) to forty percent by weight (40 wt %) based on the total weight of the brine. The other optional ingredient usage for carrageenan, baking soda, sodium ascorbate, sodium erythorbate ranges from one thousandth percent by weight (.001 wt %) to ninety percent by weight (90 wt %) based on the total weight of the brine solution. The third step is the dispersion of the brine solution into the cuts of poultry product. The brine solution is injected into the whole muscle product this will Page 2 of 10 increase the brine solution absorption range of 5 percent by weight (5 wt %) to eighty percent by weight (80 wt %) based on the total weight of the raw material. The poultry product will contain a sodium nitrite range of 0 ppm to 200 ppm. If pieces of poultry products are used, the brine is incorporated through an agitation process using a vacuum mixer or a vacuum tumbler until all liquids are absorbed by the poultry pieces.
The fourth step is to roll the whole muscle product in cornmeal or peameal.
The whole muscle product can be rolled in 100% cornmeal or 100% peameal. It can be rolled in a mixture cornstarch, cornflour, albumin, cornmeal, peameal with percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. The whole muscle product can also be rolled in an emulsion made from the protein extracted from mixing of the brine and the whole muscle product before or after cooking then rolled in a 100% cornmeal, 100% peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. If the poultry pieces are used, the product is stuffed into a casing or put into a mold with diameter ranging from 20mm to 200mm. The shape achieved can be round, oblong, D-shaped, square, rectangle, rounded triangle. The casings can be with cornmeal embedded on the inside of the casing. The product is rolled in 100% cornmeal or 100% peameal after cooking.
The product can be rolled in a mixture of cornstarch, cornflour, albumin, cornmeal, peameal, predust with percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. The fifth step is the cooking process. The products both whole muscle and poultry pieces stuffed in casing or in molds to be formed are cooked in an oven with a temperature ranging from 100 to 500 degrees Fahrenheit with relative humidity ranging from 0% to 100%. The sixth step is the divesting of the casing in the stuffed product or removing the formed product from a mold. After the product is removed, it is then rolled in cornmeal or peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders and ensuring the outside surface is entirely covered with cornmeal or peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage Page 3 of 10 mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders to form an external crust. If the product is stuffed inside a casing with a cornmeal embedded interior, there is no need to roll the product in cornmeal. For the whole muscle product the cooked product is then chilled in a refrigerator with temperature ranging from 26 to 38 degrees Fahrenheit. The seventh step is for the stuffed and molded and formed poultry products. It is put in the oven with temperatures ranging from 100 to 500 degrees Fahrenheit relative humidity ranges from 0 to 100 percent for a period of time ranging from 5 minutes to 3 hours to ensure the external crust of peameal or cornmeal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders to adhere to the poultry product. If the product was rolled in cornmeal, peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. If the product is cooked without rolling in cornmeal, peameal, or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders, the cooked product is rolled in an emulsion mixture from the mixture of brine and extracted protein from the mixing process and then rolled in 100% cornmeal or 100% peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0%
to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. It is important the temperature of the emulsion and the product is identical. The product is them put in the oven with temperatures ranging from 100 to 500 degrees Fahrenheit, relative humidity ranges from 0 to 100% for a period of time ranging from 5 minutes to 3 hours to ensure the external crust is adhered to the product. The eighth step is the stuffed or formed poultry product is chilled in the refrigerator with temperature ranging from 26 to 38 degrees Fahrenheit. While the present invention has been described in terms of specific embodiments, it is to be understood that the invention is not limited to these disclosed embodiments. This invention may be embodied in many different forms and should not be construed as limited to the Page 4 of 10 embodiments set forth herein, rather these embodiments are provided by way of illustration only and so that this disclosure will be thorough, complete and will fully convey the full scope of the invention to those skilled in the art. Indeed, many modifications and other embodiments of the invention will come to mind to those skilled in the art to which this invention pertains, and which are intended to be are covered by both this disclosure, the drawings and the claims. It should be understood that it is within the scope of this invention to cover the base claim (i.e., claim 1) plus one or more of the various optional limitations added in the dependent claims, which either directly or indirectly depend from claim 1.
What is claimed is:
[Claim 1] A method for making poultry peameal bacon, comp sing the steps of a) using raw materials from poultry species limited to the order f Galliformes.
b) The raw materials can be of whole muscle form or in pieces that ar chopped, grounded, diced, sliced, and comminuted. c) The raw materials from pou ry species limited to the Galliformes can be from any part of the said poultry sp cie. d) The method of brining and brine mixture of the said product e) The method f mixing the said product with the brine mixture f) The method of assembly of the sai product. g) The method of cooking the said product h) The method of ensuring the p ameal or cornmeal adhering to the said product i) The method of cooling the said p oduct.
[Claim 2] The method of claim 1, wherein sa'd raw materials are from poultry species limited to the order of Galliformes.
[Claim 3] The method of Claim 1 wherei said raw materials is meat from poultry species limited to the order of Galliforme but not limited to chicken, turkey, goose, duck, grouse.
[Claim 4] The method of Claim 1 w rein said that the raw materials can be of whole muscle form of in pieces that are ch pped, grounded, diced, sliced, comminuted.
[Claim 5] The method of Claim wherein said that the raw materials can be of whole muscle form. This can be from e breast, drums, thighs part of the poultry specie limited to the order of Gallifor es. The whole muscle can be 100% percent of the part of the poultry specie limited the order of Galliformes. The percentage mix ratio ranges from 0.01% to 99.9%. Thi includes a mix of parts and poultry specie limited to the order of Galliformes and y combination thereof.
Page 5 of 10
Claims (16)
- [Claim 1] A method for making poultry peameal bacon, comprising the steps of a) using raw materials from poultry species limited to the order of Galliformes.
b) The raw materials can be of whole muscle form or in pieces that are chopped, grounded, diced, sliced, and comminuted. c) The raw materials from poultry species limited to the Galliformes can be from any part of the said poultry specie. d) The method of brining and brine mixture of the said product e) The method of mixing the said product with the brine mixture f) The method of assembly of the said product. g) The method of cooking the said product h) The method of ensuring the peameal or cornmeal adhering to the said product i) The method of cooling the said product. - [Claim 2] The method of claim 1, wherein said raw materials are from poultry species limited to the order of Galliformes.
- [Claim 3] The method of Claim 1 wherein said raw materials is meat from poultry species limited to the order of Galliformes but not limited to chicken, turkey, goose, duck, grouse.
- [Claim 4] The method of Claim 1 wherein said that the raw materials can be of whole muscle form of in pieces that are chopped, grounded, diced, sliced, comminuted.
- [Claim 5] The method of Claim 1 wherein said that the raw materials can be of whole muscle form. This can be from the breast, drums, thighs part of the poultry specie limited to the order of Galliformes. The whole muscle can be 100% percent of the part of the poultry specie limited to the order of Galliformes. The percentage mix ratio ranges from 0.01% to 99.9%. This includes a mix of parts and poultry specie limited to the order of Galliformes and any combination thereof.
- [Claim 6] The method of Claim 1 wherein said that the raw materials can be in pieces that are chopped, grounded, diced, sliced, comminuted. The raw materials can be in the said form. The raw materials can be 100 percent of the form of one species limited to the order of Galliformes. The percentage mix ratio of the forms ranges from 0.01% to 99.9% of the different forms. This ratio range includes the forms and mix of poultry species in the order of Galliforms and any combination thereof.
- [Claim 7] The method of Claim 1 wherein said that the raw materials from poultry species limited to the Galliformes can be from any part of the said poultry specie and any combination thereof.
- [Claim 8] The raw materials from poultry species limited to the Galliformes can be from any part of the said poultry specie. The said parts can be breast, thighs, drumstick, neck, scapula, tenders. The percentage mix ratio ranges from 0% to 100%
of the different parts and any combination thereof. - [Claim 9] The method in claim 1 wherein the method of brining and the brine mixture of the said product.
- [Claim 10] The method of Claim 1 wherein said the method of brining the said product should be at a temperature range between 26 to 36 degrees Fahrenheit.
- [Claim 11] The method in claim 1 wherein the method of brining is using the brine mixture with the following ingredients and proportions. The brine solution in accordance to the present invention used to cure the poultry peameal bacon is an aqueous solution containing water, sodium chloride, sugar, sugar derivatives not limited to such as fructose, dextrose, corn syrup solids, sodium nitrite, sodium phosphate, flavor, pickling spice, curing salt. The brine solution can optionally contains some or all of these following ingredients including carrageenan, baking soda, sodium ascorbate, sodium erythorbate. More specifically, a suitable aqueous brine solution for use in accordance with the present invention includes sodium chloride with a range of about one hundredth percent by weight (.01 wt%) to eighty five percent by weight (85 wt%) based on the total weight of the brine solution. The sugar, sugar derivatives not limited to dextrose, corn syrup solids, and fructose ranges from one hundredth percent by weight (.01 wt %) to eighty percent by weight (80% wt %) based on the total weight of the brine solution.
The sodium phosphate ranges from zero percent by weight (0 wt %) to seventy percent by weight (70 wt %) based on the total weight of the brine. Sodium nitrite can range from zero percent by weight (0 wt %) to forty percent by weight (40 wt %) based on the total weight of the brine. The usage of sodium nitrate can substitute for sodium nitrate. The water content of the brine solution ranges from ten percent by weight (10 wt %) to ninety nine percent by weight (99 wt %) of the total weight of the brine.
Flavor usage ranges from one thousandth percent by weight (.001 wt %) to eighty five percent (85 wt %) by product weight based on the total weight of the brine solution.
The pickling spice usage ranges from one hundredths percent (.010 wt %) to eighty percent (80 wt %) by product weight based on the total weight of the brine solution. The curing salt usage ten thousandth percent by weight (.0001 wt %) to forty percent by weight (40 wt %) based on the total weight of the brine. The other optional ingredient usage for carrageenan, baking soda, sodium ascorbate, sodium erythorbate ranges from one thousandth percent by weight (.001 wt %) to ninety percent by weight (90 wt %) based on the total weight of the brine solution - [Claim 12] The method of Claim 1 wherein the method of mixing the said product with the brine mixture. The method of Claim 1 the method of mixing the said product with the brine mixture. The brine solution is injected into the whole muscle product this will increase the brine solution absorption range of 5 percent by weight (5 wt %) to eighty percent by weight (80 wt %). The poultry product will contain a sodium nitrite range of 5ppm to 120ppm. If pieces of poultry products are used, the brine is incorporated through an agitate ion process using a vacuum tumbler until all liquids are absorbed by the poultry pieces. There will be a brine absorption range of 5 percent by weight (5 wt %) to eighty percent by weight (80 wt %). The poultry product will contain a sodium nitrite range of 0 ppm to 200 ppm.
- [Claim 13] The method of Claim 1 wherein the method of assembly of the said product.
If the raw material is a whole muscle product then it is rolled entirely in cornmeal or peameal in any combination of consistency whether fine, medium or course grind. Also the product is rolled in cornmeal, peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0% to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. The product can be rolled pre or post cooking. The product is rolled in an emulsion from the mixture of brine and extracted protein from the mixing process then rolled in cornmeal, peameal or a mixture of one or more of cornstarch, cornflour, albumin, cornmeal, peameal, predust with a percentage mixture ranging from 0%
to 100% of each ingredient or a combination of all said ingredients but not limited to these binders. It is important that the temperature of the product and emulsion is identical.
The whole muscle can be covered with a film with cornmeal or peameal embedded in the interior surface of the film. If the poultry pieces are used, the product is stuffed into a casing or put into a mold with diameter ranging from 20mm to 200mm. The shape achieved can be round, oblong, D-shaped, square, rectangle, rounded triangle.
The casing used can be of a product with cornmeal or peameal already embedded in the interior surface of the casing. Or a film with cornmeal or peameal embedded on the surface. - [Claim 14] The method of Claim 1 wherein the method of cooking the said product.
The products both whole muscle and poultry pieces stuffed in casing or in molds to be formed are cooked in an oven with temperature ranging from 100 to 500 degrees Fahrenheit with relative humidity ranging from 0% to 100%. - [Claim 15] The method of Claim 1 wherein the method of ensuring the peameal or cornmeal adhering to the said product. After the poultry pieces stuffed in casing or in molds to be formed are cooked, the casing is removed from the product or the product is removed from the mold. After the product is removed, it is then rolled in cornmeal or peameal ensuring the outside surface is entirely covered with cornmeal or peameal. It is put in the oven with temperatures ranging from 100 to 500 degrees Fahrenheit relative humidity from 0 to 100 percent for a period of time ranging from 5 minutes to 3 hours to ensure the peameal or cornmeal adhere to the poultry product.
- [Claim 16] The method of Claim 1 wherein the method of cooling the said product. The stuffed or formed poultry product is chilled in the refrigerator with temperature ranging from 26 to 38 degrees Fahrenheit.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US5560908P | 2008-05-29 | 2008-05-29 | |
| US61/055,609 | 2008-05-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2633820A1 true CA2633820A1 (en) | 2009-11-29 |
Family
ID=41397412
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002633820A Abandoned CA2633820A1 (en) | 2008-05-29 | 2008-06-11 | Method of making poultry peameal bacon |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2633820A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2500222C1 (en) * | 2013-04-17 | 2013-12-10 | Олег Иванович Квасенков | Method for production of preserved product "chopped black grouse cutlets with garnish and white sauce with vegetables" |
| RU2522163C1 (en) * | 2013-04-10 | 2014-07-10 | Олег Иванович Квасенков | Method for preparation of preserves "chopped black grouse cutlets with garnish and red main sauce" |
-
2008
- 2008-06-11 CA CA002633820A patent/CA2633820A1/en not_active Abandoned
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2522163C1 (en) * | 2013-04-10 | 2014-07-10 | Олег Иванович Квасенков | Method for preparation of preserves "chopped black grouse cutlets with garnish and red main sauce" |
| RU2500222C1 (en) * | 2013-04-17 | 2013-12-10 | Олег Иванович Квасенков | Method for production of preserved product "chopped black grouse cutlets with garnish and white sauce with vegetables" |
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