DE858495C - Process for the production of meat products and canned meat from fresh meat, parts of meat or blood - Google Patents

Description

Process for the production of meat products and canned meat from fresh meat, parts of meat or blood. This invention relates to a new one Process to create meat products for nutritional purposes in which the vitamins and all biologically valuable proteins are largely preserved. Simultaneously all the water is added to the meat (as is well known, animal meat contains 6o to 700/0 water) removed. This results in an extremely low weight, simple Packaging and total immutability. Meat products made using this method are particularly suitable for catering expeditions to polar regions and for military formations. Canned meat is currently either from cooked meat, so-called tinned meat, or made from dried or parched meat Meat. In the case of the cooked meat, some are in the meat due to the cooking process The vitamins contained are destroyed and some high-molecular proteins are broken down in low molecular weight has taken place.

With dried or parched meat it got through during the drying process the onset of enzymatic processes also leads to a breakdown of vitamins and proteins took place. Both by a cooking process and by the drying process the nutritional value of the fresh meat is reduced from a biological point of view.

According to the invention, fresh meat is at temperatures of about -zo to -4j ° C and remains in the frozen state for some time, useful one or more hours. At these temperatures the enzymes cannot act] time unfold and no biological changes of the animal egg white matter cause. Subsequently, the frozen meat is expedient at temperatures of - zo ° finely ground and now represents. a powder dry in the cold.

The meat powder is now thawed through suitable devices the water withdrawn. Because it is a fine powder, thawing and dehydrate using methods that are not possible with fresh meat are. So can the frozen meat powder by flowing hot air or by Blowing into heated and rotating drums or in a vacuum or by means of a high vacuum or the water can be removed in any other suitable manner. The dehydration can be carried out so quickly that there is no substantial reduction in heating the vitamins and nutrients takes place.

The completely anhydrous meat powder has a nutritional value that is biological Is almost equivalent to that of fresh meat.

The dry meat powder can also be mixed with fats, spices, etc. Vitamins or other ingredients can be mixed and makes an excellent The powder can be pressed into slices or pieces boil, fry, bake or can be enjoyed raw. By simply dissolving in Meat broth can be made with hot or cold water. The powder can be in polar cold neither freezes nor spoiled by heat in the tropics.

The procedure is also suitable for the treatment of. Meat cuts and Blood.

Da's method according to this invention is new, economical and provides represents progress.

Claims (1)

Claim: Process for the production of products from fresh meat, meat parts or blood, characterized in that the meat, the meat parts or the blood are frozen for some time at temperatures down to -45 ° C or below, then ground to a powder at temperatures below zero , thawed and dried and, if necessary, treated further.