GB1064588A - Improvements in or relating to the tenderizing and flavouring of meat - Google Patents
Improvements in or relating to the tenderizing and flavouring of meatInfo
- Publication number
- GB1064588A GB1064588A GB40072/64A GB4007264A GB1064588A GB 1064588 A GB1064588 A GB 1064588A GB 40072/64 A GB40072/64 A GB 40072/64A GB 4007264 A GB4007264 A GB 4007264A GB 1064588 A GB1064588 A GB 1064588A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- paper
- papain
- tenderizing
- flavouring
- 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.)
- Expired
Links
- 235000013372 meat Nutrition 0.000 title abstract 3
- 239000000123 paper Substances 0.000 abstract 4
- 108090000526 Papain Proteins 0.000 abstract 2
- 239000004365 Protease Substances 0.000 abstract 2
- 229940055729 papain Drugs 0.000 abstract 2
- 235000019834 papain Nutrition 0.000 abstract 2
- 108090000746 Chymosin Proteins 0.000 abstract 1
- 108090000284 Pepsin A Proteins 0.000 abstract 1
- 102000057297 Pepsin A Human genes 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 239000002250 absorbent Substances 0.000 abstract 1
- 239000005018 casein Substances 0.000 abstract 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 1
- 235000021240 caseins Nutrition 0.000 abstract 1
- 239000002655 kraft paper Substances 0.000 abstract 1
- 239000004200 microcrystalline wax Substances 0.000 abstract 1
- 229940114937 microcrystalline wax Drugs 0.000 abstract 1
- 235000019808 microcrystalline wax Nutrition 0.000 abstract 1
- 239000012188 paraffin wax Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 229940111202 pepsin Drugs 0.000 abstract 1
- 239000011347 resin Substances 0.000 abstract 1
- 229920005989 resin Polymers 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
Sheets of low-moisture-absorbent paper are uniformly coated, on each side, with tacky particles of a proteolytic enzyme, such as papain, pepsin or rennin, and are interleaved with slices of meat, in a stack, to tenderize the meat (see Division A2). Between 0.25 and 0.7 lb. of papain may be used on each side of each ream of paper. The paper is preferably dry-waxed, e.g. kraft paper impregnated, but not surface-coated, with paraffin and/or micro-crystalline wax. Alternatively, paper impregnated or sized with starch, casein or resin may be used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB40072/64A GB1064588A (en) | 1964-10-01 | 1964-10-01 | Improvements in or relating to the tenderizing and flavouring of meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB40072/64A GB1064588A (en) | 1964-10-01 | 1964-10-01 | Improvements in or relating to the tenderizing and flavouring of meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1064588A true GB1064588A (en) | 1967-04-05 |
Family
ID=10413042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB40072/64A Expired GB1064588A (en) | 1964-10-01 | 1964-10-01 | Improvements in or relating to the tenderizing and flavouring of meat |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1064588A (en) |
-
1964
- 1964-10-01 GB GB40072/64A patent/GB1064588A/en not_active Expired
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