GB2050800A

GB2050800A - Edible fat products

Info

Publication number: GB2050800A
Application number: GB8015399A
Authority: GB
Original assignee: MEATPAK HAMPSHIRE Ltd
Current assignee: MEATPAK HAMPSHIRE Ltd
Priority date: 1979-05-10
Filing date: 1980-05-09
Publication date: 1981-01-14

Abstract

A method of manufacturing a slice of edible fat suitable for wrapping cookable meat products, particularly poultry products suitable for roasting involves the production of an emulsion of pork back fat, preferably using measured quantities of pork rind and rindless pork back fat, to which is added water and a binding agent such as a soya protein concentrate to assist in the binding of the emulsified fat and the water to make a smooth paste. Permitted colouring is also preferably added. The paste is then moulded and allowed to set by chilling before slices of appropriate thickness are sliced therefrom, ready to be wrapped around meat products.

Description

SPECIFICATION Edible fat for use in wrapping cookable meat products This invention relates to the manufacture of edible fat for use in wrapping cookable meat products, for example, a manufactured poultry product suitable for roasting.

Previously, a poultry product comprising a roll of poultry meat, such as turkey meat, has been wrapped in a slice of derinded pork back fat. Since the derinding operation frequently calls for the removal of approximately 70% of the pork back fat sheet, leaving only about 30% of rindless back fat suitable for wrapping the turkey meat, there is considerable, and often expensive, wastage.

According to the present invention, there is provided a method of manufacturing edible fat suitable for wrapping around a cookable meat product, including the steps of producing an emulsion of pork back fat; mixing the emulsion with water and a binding agent concentrate, to form a smooth paste; moulding the paste to a desired shape; and chilling the moulded paste.

Preferably, the binding agent which is mixed with the emulsion and water is a soya protein concentrate.

Conveniently, the paste is moulded into a block and, after chilling, is sliced to form slabs of a desired thickness.

Preferably, a measured quantity of heated pork rind and a measured quantity of rindless pork back fat are emulsified so that the relative amounts by weight of each can be controlled and a more stable emulsion produced. There is less wastage, and therefore less expense, in producing emulsified back fat slices than in using derinded back fat slices as before since according to the invention, the rind forms a part of the emulsified product. Moreover, in wrapping a meat product with a sheet of derinded back fat there is likely to be wastage due to the necessity of cutting the sheet to size, a disadvantage avoided using emulsified back fat slices made according to the invention where the size of the slices can be predetermined to suit the meat product to be wrapped, making the wrapping operation both quicker and less expensive.

To render the appearance of the emulsified back fat acceptable, possibly simultating the appearance of a real slice of back fat, a measured quantity of a permitted edible colouring substance is preferably added to the paste before it is moulded.

To achieve a stable emulsion, according to a preferred embodiment, the main ingredients are mixed in the following proportions by weight pork rind 26.58%, rindless pork back fat 35.22%, water 33.22%, soya protein concentrate 4.98%.

There now follows a description of one embodiment of the invention, given by way of example only.

In this preferred embodiment of the invention, to produce 34.1 kg (75.251bs) of emulsified back fat ready for moulding, the quantities of the main ingredients used are as follows: (a) 9.1 kg (201bs) of pork rinds having a minimum of fat, not necessarily removed from a sheet of back fat, (b) 12.0 kg (26.51bs) of rindless pork back fat which has been removed along the length of a pork loin, (c) 11.3 kg (25lbs) water, (d) 1.7 kg (3.751bs) of a soya protein concentrate which aids the binding of the emulsified fat and the water.

To this is added 0.75 grams of a permitted edible red (i.e. flesh coloured) colouring substance.

The method by which these ingredients are mixed to produce a slice of edible emulsified pork back fat is as follows: The pork rinds are cooked for about 30 to 45 minutes at 80"C in order to blanch and sterilise them, and are then ground to a smooth paste using a Mincemaster machine. The pork back fat is added to the hot rind paste in the bowl chopper and chopping continues at a slow speed for about 1 minute. At this stage, half the measured quantity of water is heated to 60"C and is added to the mixture in the bowl chopper, along with the colouring substance, followed by the measured quantity of soya protein concentrate after 30 seconds slow chopping.After a further 15 seconds, the bowl chopper is operated to chop at high speed and the remaining water is added, the high speed chopping continuing for about 3 minutes until a smooth creamy paste is obtained.

The paste is transferred to a suitable mould which is chilled for about 8 hours at a temperature of about 1 to 3"C until the paste sets. Thereafter the moulded set paste is sliced to produce slices of a desired thickness, conveniently 3mm (1/8 inches). The sliced emulsified back fat is then ready to be used to wrap suitable meat products, particularly poultry products suitable for roasting.

1. A method of manufacturing edible fat suitable for wrapping around a cookable meat product, including the steps of nrnrillrinn nn s!millsion of nork back fat;

**WARNING** end of DESC field may overlap start of CLMS **.

Claims

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION Edible fat for use in wrapping cookable meat products This invention relates to the manufacture of edible fat for use in wrapping cookable meat products, for example, a manufactured poultry product suitable for roasting. Previously, a poultry product comprising a roll of poultry meat, such as turkey meat, has been wrapped in a slice of derinded pork back fat. Since the derinding operation frequently calls for the removal of approximately 70% of the pork back fat sheet, leaving only about 30% of rindless back fat suitable for wrapping the turkey meat, there is considerable, and often expensive, wastage. According to the present invention, there is provided a method of manufacturing edible fat suitable for wrapping around a cookable meat product, including the steps of producing an emulsion of pork back fat; mixing the emulsion with water and a binding agent concentrate, to form a smooth paste; moulding the paste to a desired shape; and chilling the moulded paste. Preferably, the binding agent which is mixed with the emulsion and water is a soya protein concentrate. Conveniently, the paste is moulded into a block and, after chilling, is sliced to form slabs of a desired thickness. Preferably, a measured quantity of heated pork rind and a measured quantity of rindless pork back fat are emulsified so that the relative amounts by weight of each can be controlled and a more stable emulsion produced. There is less wastage, and therefore less expense, in producing emulsified back fat slices than in using derinded back fat slices as before since according to the invention, the rind forms a part of the emulsified product. Moreover, in wrapping a meat product with a sheet of derinded back fat there is likely to be wastage due to the necessity of cutting the sheet to size, a disadvantage avoided using emulsified back fat slices made according to the invention where the size of the slices can be predetermined to suit the meat product to be wrapped, making the wrapping operation both quicker and less expensive. To render the appearance of the emulsified back fat acceptable, possibly simultating the appearance of a real slice of back fat, a measured quantity of a permitted edible colouring substance is preferably added to the paste before it is moulded. To achieve a stable emulsion, according to a preferred embodiment, the main ingredients are mixed in the following proportions by weight pork rind 26.58%, rindless pork back fat 35.22%, water 33.22%, soya protein concentrate 4.98%. There now follows a description of one embodiment of the invention, given by way of example only. In this preferred embodiment of the invention, to produce 34.1 kg (75.251bs) of emulsified back fat ready for moulding, the quantities of the main ingredients used are as follows: (a) 9.1 kg (201bs) of pork rinds having a minimum of fat, not necessarily removed from a sheet of back fat, (b) 12.0 kg (26.51bs) of rindless pork back fat which has been removed along the length of a pork loin, (c) 11.3 kg (25lbs) water, (d) 1.7 kg (3.751bs) of a soya protein concentrate which aids the binding of the emulsified fat and the water. To this is added 0.75 grams of a permitted edible red (i.e. flesh coloured) colouring substance. The method by which these ingredients are mixed to produce a slice of edible emulsified pork back fat is as follows: The pork rinds are cooked for about 30 to 45 minutes at 80"C in order to blanch and sterilise them, and are then ground to a smooth paste using a Mincemaster machine. The pork back fat is added to the hot rind paste in the bowl chopper and chopping continues at a slow speed for about 1 minute. At this stage, half the measured quantity of water is heated to 60"C and is added to the mixture in the bowl chopper, along with the colouring substance, followed by the measured quantity of soya protein concentrate after 30 seconds slow chopping.After a further 15 seconds, the bowl chopper is operated to chop at high speed and the remaining water is added, the high speed chopping continuing for about 3 minutes until a smooth creamy paste is obtained. The paste is transferred to a suitable mould which is chilled for about 8 hours at a temperature of about 1 to 3"C until the paste sets. Thereafter the moulded set paste is sliced to produce slices of a desired thickness, conveniently 3mm (1/8 inches). The sliced emulsified back fat is then ready to be used to wrap suitable meat products, particularly poultry products suitable for roasting. CLAIMS

1. A method of manufacturing edible fat suitable for wrapping around a cookable meat product, including the steps of nrnrillrinn nn s!millsion of nork back fat; mixing the emulsion with water and a binding agent to form a smooth paste; moulding the paste to a desired shape; and chilling the moulded paste.

2. A method as claimed in claim 1, in which the binding agent which is mixed with the emulsion and water is a soya protein concentrate.

3. A method as claimed in claim 1 or claim 2, in which the paste is moulded into a block, which after it has been chilled is sliced into slices of a desired thickness.

4. A method as claimed in any one of the preceding claims in which a measured quantity of an edible colouring substance is added to the paste before it is moulded.

5. A method as claimed in any one of the preceding claims, including the initial steps of emulsifying a measured quantity of heated pork rind, and mixing therewith a measured quantity of rindless pork back fat to produce said emulsion of pork back fat.

6. A method as claimed in claim 5 as dependent on claim 2, in which the main ingredients of the paste are mixed in the following proportions by weight pork rind 26.58%, rindless pork back fat 35.22%, water 33.22%, soya protein concentrate 4.98%.

7. A method of manufacturing a slice of edible fat, substantially as described herein before.

8. A slice of edible fat which has been manufactured by a method as claimed in any of claims 1 to 7.