GB1401572A - Meat product - Google Patents

Meat product

Info

Publication number
GB1401572A
GB1401572A GB3752373A GB3752373A GB1401572A GB 1401572 A GB1401572 A GB 1401572A GB 3752373 A GB3752373 A GB 3752373A GB 3752373 A GB3752373 A GB 3752373A GB 1401572 A GB1401572 A GB 1401572A
Authority
GB
United Kingdom
Prior art keywords
meat
powder
syrup
fish
starch
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
GB3752373A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Food Technology Inc
Original Assignee
Food Technology Inc
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 by Food Technology Inc filed Critical Food Technology Inc
Priority to GB3752373A priority Critical patent/GB1401572A/en
Publication of GB1401572A publication Critical patent/GB1401572A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Abstract

1401572 Meat and fish preparations FOOD TECHNOLOGY INC 8 Aug 1973 37523/73 Heading A2B Meat or fish preparations include a powder made by dehydrating a mixture of a sugary syrup in which the solids consist mainly of monosaccharides or both mono- and disacaharides, not more than 40% of the sugar solids being higher saccharides, and a partially gelatinised starch having a gelatinisation temperature of at least 150‹F. The powder may either be coated on the meat of the meat product or mixed homogeneously with it, and it reduces loss in weight and volume when the meat product is cooked. The preferred amount of powder is 1 to 10% by weight of meat. The syrup may be honey or molasses, or high fructose corn syrup and the starch may be wheat rice or corn starch. An emulsifying agent, e.g. hydroxylated lecithin or glycerol mono- or di-stearate and an antihumectant, e.g. calcium stearate, micronised silica, tricalcium phosphate or magnesium carbonate, both in amounts up to 1%, may be included in the powder. Preferred composition of the powder is 40 to 80 parts syrup solids to 60 to 20 parts starch. The meat may be beef, pork, mutton, chicken, fish or others, and the meat product coated with or containing the powder may be sausage, hamburger, patty, or fish fingers.
GB3752373A 1973-08-08 1973-08-08 Meat product Expired GB1401572A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3752373A GB1401572A (en) 1973-08-08 1973-08-08 Meat product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3752373A GB1401572A (en) 1973-08-08 1973-08-08 Meat product

Publications (1)

Publication Number Publication Date
GB1401572A true GB1401572A (en) 1975-07-16

Family

ID=10397124

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3752373A Expired GB1401572A (en) 1973-08-08 1973-08-08 Meat product

Country Status (1)

Country Link
GB (1) GB1401572A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5607713A (en) * 1992-02-04 1997-03-04 Berge; Harald M. Process for treating fresh meat with saccharose
WO2006019310A1 (en) * 2004-08-18 2006-02-23 Berge Holding As Process for tenderizing frozen meat
CN113632938A (en) * 2021-07-19 2021-11-12 湖北周黑鸭食品工业园有限公司 Salt roasted chicken accessory and production process thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5607713A (en) * 1992-02-04 1997-03-04 Berge; Harald M. Process for treating fresh meat with saccharose
WO2006019310A1 (en) * 2004-08-18 2006-02-23 Berge Holding As Process for tenderizing frozen meat
CN113632938A (en) * 2021-07-19 2021-11-12 湖北周黑鸭食品工业园有限公司 Salt roasted chicken accessory and production process thereof
CN113632938B (en) * 2021-07-19 2024-01-12 湖北周黑鸭食品工业园有限公司 Salted chicken accessory and production process thereof

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Legal Events

Date Code Title Description
PS Patent sealed
732 Registration of transactions, instruments or events in the register (sect. 32/1977)
PCNP Patent ceased through non-payment of renewal fee