GB1257696A - - Google Patents

Info

Publication number
GB1257696A
GB1257696A GB4182569A GB1257696DA GB1257696A GB 1257696 A GB1257696 A GB 1257696A GB 4182569 A GB4182569 A GB 4182569A GB 1257696D A GB1257696D A GB 1257696DA GB 1257696 A GB1257696 A GB 1257696A
Authority
GB
United Kingdom
Prior art keywords
starch
pieces
added
during
meat
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
Application number
GB4182569A
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed filed Critical
Publication of GB1257696A publication Critical patent/GB1257696A/en
Expired legal-status Critical Current

Links

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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

1,257,696. Cooked poultry product. VISKASE Ltd. 13 Nov., 1970 [21 Aug., 1969], No. 41825/69. Heading A2B. A cooked poultry meat product is prepared by applying an edible metallic salt, preferably including a polyphosphate, to the pieces of raw meat, for example by immersion in an aqueous solution thereof, preferably followed by draining, agitating the meat pieces until an exudate of salt-soluble protein is formed on the surfaces thereof, pressing the pieces together, and cooking, for example packed into a fibrous casing, wherein sufficient moisture adsorbing starch is added either before or during the agitation to absorb moisture from the pieces during cooking to prevent any water cook-out loss. Ground skin may be added during the agitation, preferably after the exudate is formed and before the starch is added. The starch may be wheat starch or wheat flour wherein the α-amylase has been deactivated.
GB4182569A 1969-08-21 1969-08-21 Expired GB1257696A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB4182569 1969-08-21

Publications (1)

Publication Number Publication Date
GB1257696A true GB1257696A (en) 1971-12-22

Family

ID=10421533

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4182569A Expired GB1257696A (en) 1969-08-21 1969-08-21

Country Status (1)

Country Link
GB (1) GB1257696A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2381479A1 (en) * 1977-02-23 1978-09-22 Unilever Nv PROCESS FOR THE PREPARATION OF RECONSTITUTED MEAT AND PRODUCT OBTAINED

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2381479A1 (en) * 1977-02-23 1978-09-22 Unilever Nv PROCESS FOR THE PREPARATION OF RECONSTITUTED MEAT AND PRODUCT OBTAINED

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee