GB2074839A - Method of Producing Simulated Back Bacon - Google Patents

Method of Producing Simulated Back Bacon Download PDF

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Publication number
GB2074839A
GB2074839A GB8014874A GB8014874A GB2074839A GB 2074839 A GB2074839 A GB 2074839A GB 8014874 A GB8014874 A GB 8014874A GB 8014874 A GB8014874 A GB 8014874A GB 2074839 A GB2074839 A GB 2074839A
Authority
GB
United Kingdom
Prior art keywords
pot
bacon
pork
shoulder
kgs
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.)
Granted
Application number
GB8014874A
Other versions
GB2074839B (en
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.)
Scot Meat Products Ltd
SCOT MEAT PROD Ltd
Original Assignee
Scot Meat Products Ltd
SCOT MEAT PROD Ltd
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 Scot Meat Products Ltd, SCOT MEAT PROD Ltd filed Critical Scot Meat Products Ltd
Priority to GB8014874A priority Critical patent/GB2074839B/en
Publication of GB2074839A publication Critical patent/GB2074839A/en
Application granted granted Critical
Publication of GB2074839B publication Critical patent/GB2074839B/en
Expired legal-status Critical Current

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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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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

Abstract

The invention relates to a method of producing simulated back bacon using a stainless steel cooking pot having a base 10, a hinged lid 13 and shaped in cross section like a bacon rasher. To maintain the lid closed pressure is applied by eccentric rollers 18 on a shaft 16 rotatable by a handle 17. The method involves the following steps:- (a) producing small pieces of shoulder of pork and surface shredding the pieces, (b) massaging the small pieces pork in a brine solution to which is added soya concentrate and shredded pork fats. (c) lining the cooking pot with a plastic liner or bag, (d) lining the plastic liner with the prepared pork fats, (e) filling the pot with the massaged cured shoulder apply lid, (f) cooking in the polythene liner in the closed pot. (g) cooling in chill, removing from pot. (h) cold smoking, (i) slicing to required bacon rasher thickness. <IMAGE>

Description

SPECIFICATION Producing Simulated Back Bacon This invention relates to a method of producing simulated 'back' bacon and particularly 'back' bacon rashers from less expensive pork meat.
Back bacon rashers are the most expensive form of bacon and an object of this invention is to produce meat from pork shoulder which has the appearance, eating and cooking properties of back bacon rashers.
According to the invention, there is a method of manufacturing simulated bacon rashers having the appearance and eating qualities of best back bacon, comprising the steps of: (a) producing small pieces of shoulder of pork and surface shredding the pieces, (b) massaging the small pieces of pork in a brine solution to which is added soya concentrate and shredded pork fats.
(c) line a cooking pot with a plastic liner or bag, (d) line the plastic liner with the prepared pork fats, (e) fill the pot with the massaged cured shoulder apply lid.
(f) cook in polythene liner in closed pot.
(g) cool in chill, remove from pot.
(h) cold smoke, (i) slice to required bacon rasher thickness.
Preferably Protecon (mechanically recovered meat) is added to the brine solution prior to the massaging step.
The massaging to take place in two steps: (a) for five hours at a high rate of massage (b) for 10 hours at a lower rate of massage.
A typical set of ingredients comprises 300 kgs. Shoulder Meat 22 kgs. Protecon 34 kgs. Soya Concentrate Solution 70 kgs. Fat 132 kgs. Brine In the accompanying drawing is shown a specially designed stainless steel cooking pot for carrying out the method of producing simulated back bacon in accordance with the invention.
The pot comprises a stainless steel sheet base 10 to which are attached sides 11 and 12 and a hinged lid 13. It will be seen that, the pot resembles the shape of a piece of back bacon and in this section is similar in shape to a conventional bacon rasher.
The lid 1 3 has a lip 14 which coacts with a lip 1 5 on base 10 to form a hinge. To enable the lid to be closed with considerable pressure a locking device is provided consisting of a steel shaft 1 6 with a handle 1 7. The ends of shaft 1 6 engage in elongated sides 20. Mounted on shaft 1 6 are eccentric rollers 18 which coact with lid 13 to apply pressure when the handle 17 is turned in a direction of arrow 1 9.
An embodiment of the invention will now be described in detail.
The basic ingredients are: Prime Shoulder of Pork Pork Fats Ham Brine Soya Concentrate Protecon Meat may also be used.
The manufacturing method is as follows:- 1. Butchery-Bone and trim Prime Shoulder of Pork.
2. Cut all shoulder meat into "first size" pieces.
3. Chop meat into small pieces and shred the surfaces of the pieces. Place in massager.
4. Add 44% brine. Add 8% Soya Concentrate solution-Soya Concentrate Water (21.1%) and (87.9%). Add 4% Protecon. Add Shredded Pre-Cut fats -" thickx9T" length. Massage for 5 hours at 22 RPM, then decrease speed. Massage for 10 hours at 10 RPM.
Using the stainless steel pot: 1. Place pot onto scale, add polythene liner (size 26Nx34"x12"--120 gauge).
2. Zero Scale.
3. Line with backfat as specified. Ensure complete base of pot is covered, ensure fat is not overlapped. Minimum fat weight 1.75 kg.
4. Place in cured shoulder meat to give a total weight of 7.0 kg spread along pot, vacuum.
5. Fold liner, apply lid.
6. Place on cooking rack.
The cooking is carried out as follows:- 1. Air cook for 3 hours at a bacinet temperature of 700C and to an internal meat temperature of 660C.
2. Cool 1-3 hours at ambient, chill to 100C.
3. Remove from pot, do not bend, place on wire trays, fat upwards, place on to smoke racks.
4. "Cold" Smoke (i.e., smoke at ambient temperature) until golden brown. Store under refrigeration.
5. Leave on wire trays, cool to 2--3 OC for slicing. Condition minimum 24 hours at 3250F (OOC).
Slicing and Packing then takes place, as follows:- 1. Place on Berkel slicer 2 units at a time 2. Slice thickness 14 slices per Ib.
3. Pack 48 slices per Cryovac pack.
4. Vacuum seal and shrink in hot water at 5. Store in chill.
The make-up of the brine is as follows:- 1. Ensure the brine tank is clean and the stop is closed.
2. Measure approximately 25 gallons (114 litres) of warm water (approximately 600C) into mixing tank.
3. Add 16.5 kgs. phosphate (1 box) and switch on mixer. Wait until phosphate is dissolved.
4. Turn on cold water
5. Add 8.250 kgs. Dextrose 0.450 kgs. Potassium Nitrate > 1 Brine Mix 0.630 kgs. Sodium Nitrate 62.500 kgs PDV (Pure Dried Vacuum) salt mix until dissolved.
Dextrose is a reducing sugar.
6. Bring volume up to 90-93 gallons (409--423) litres) to give a brineometer reading of 65.
Turn off cold water.
7. Add 7.5 kg of Schenken Colour (2 boxl1 bag). Stir gently until dissolved. Schenken colour contains Sodium Ascorbate on a Malto Dextrin Base.
The constituents may be made up in accordance with the following exemplary weights: Place 22 kgs. Protecon base into Massager and record 34 kgs. Soya Concentrate solution into Massager and record 70 kgs. Fat sheets trimmed into Massager and record Add 132 kg. brine into massager and record 258 Transport to output end of shredding conveyor.
Place one batch 300 kg of shoulder meat as required for bacon slices, at the infeed end of cutting machine and feed through cutting and shredding machine into massagers, making sure massager is switched on.
Check finished net weight of cured meat.
When batch is complete transport to massaging area, switch on massager, reset repeat button, check that the massager time control switch is set correctly, i.e. 10 mins. resting period, 25 mins.
forward, 25 mins. reverse in every hour, and massager to be set 28 hour cycle.
Turn speed control to maximum cycles for 5 hours then turn down to 10 cycles per minute which equals 10 full turns of speed control wheel from slow.
Massage meat minimum 1 5 hours-maximum 18 hours.

Claims (12)

Claims
1. A method of manufacturing simulated bacon rashers having the appearance and cooking and eating qualities of best back bacon, comprising the steps of: (a) producing small pieces of shoulder of pork and surface shredding the pieces, (b) massaging the small pieces of pork in a brine solution to which is added soya concentrate and shredded pork fats, (c) line a cooking pot with a plastic liner or bag, (d) line the plastic liner with the prepared pork fats, (e) fill the pot with massaged cured shoulder, apply lid, (f) cook in polythene liner in closed pot, (g) cool in chill, remove from pot, (h) cold smoke, (i) slice to required bacon rasher thickness.
2. A method according to claim 1 and in which the brine solution contains: Dextrose Potassium Nitrate Sodium Nitrate Pure Dried Vacuum salt Schenken colour (containing sodium ascorbate).
3. A method according to claim 1 or claim 2 and in which Protecon meat (mechanically recovered meat) is added to the brine solution prior to the massaging step.
4. A method according to any preceding claim and in which the massaging takes place in two steps: (a) for five hours at a high rate of massage (b) for 10 hours at a lower rate of massage
5. A method according to claim 4 and in which the five hour massage is at 22 RPM and the' ten hour massage is at 10 RPM.
6. A method according to any preceding claim and in which the cold smoking step is carried out until the exterior surface is golden brown and the meat is then cooled to 2--3 OC before slicing.
7. A method according to any preceding claim and in which the sliced rashers are conditioned at OOC for a minimum of twenty-four hours.
8. A method according to any preceding claim and in which the total content of ingredients in the massage stage is: 300 kgs. Shoulder Meat 22 kgs. Protecon 34 kgs. Soya Concentrate Solution 70 kgs. Fat 1 32 kgs. Brine.
9. A method of producing rashers of simulated back bacon comprising the steps of: (a) Chopping and partially shredding shoulder of pork, (b) Adding brine, soya concentrate and fat, (c) Massaging, (d) Lining a shaped stainless steel pot with a plastic liner.
(e) Adding pork fat, (f) Adding the massaged, chopped and shredded shoulder of pork plus the brine, soya concentrate, (g) Closing the steel pot and cooking.
(h) Cool in chill, (i) Remove from pot and cold smoke, (j) Cooling and slicing.
so as to form simulated back bacon rashers with an edging of fat.
1 0. A method of producing simulated back bacon rashers according to any preceding claim in which the cooking pot comprises a base, sides and a hinged lid all shaped so that in cross section the pot is similar in shape to a bacon rasher.
11. A method according to claim 10 and in which the pot includes means for closing the lid under pressure the means comprising eccentric rollers on a shaft rotatable by or bundle to apply said pressure.
12. A stainless steel cooking pot for producing simulated back bacon rashers in accordance with any of claims 1 to 9.
1 3. Simulated back bacon produced in accordance with the method hereinbefore particularly described using a pot as illustrated in the accompanying drawing.
1 4. A method of manufacturing simulated back bacon substantially as herein before particularly described and as illustrated in the accompanying drawing.
GB8014874A 1980-05-02 1980-05-02 Method of producing simulated back bacon Expired GB2074839B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB8014874A GB2074839B (en) 1980-05-02 1980-05-02 Method of producing simulated back bacon

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB8014874A GB2074839B (en) 1980-05-02 1980-05-02 Method of producing simulated back bacon

Publications (2)

Publication Number Publication Date
GB2074839A true GB2074839A (en) 1981-11-11
GB2074839B GB2074839B (en) 1984-01-18

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ID=10513209

Family Applications (1)

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Country Status (1)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2119623A (en) * 1982-05-04 1983-11-23 Bowyers Process of manufacturing a steak or schnitzel product
GB2121269A (en) * 1979-08-24 1983-12-21 Bowyers Meat press or clamp
EP0118314A1 (en) * 1983-03-07 1984-09-12 Granite State Packing Company, Inc. Portion pre-sliced roast beef product and process
US4574087A (en) * 1983-03-07 1986-03-04 Granite State Packing Company Portion pre-sliced roast beef product and process
DE29717760U1 (en) * 1997-10-06 1999-02-04 Mayer, Elli, 73342 Bad Ditzenbach Granular food
WO2000038542A1 (en) * 1998-12-23 2000-07-06 Zimbo Fleisch- Und Wurstwaren Gmbh & Co. Kg Method for producing ham products

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2121269A (en) * 1979-08-24 1983-12-21 Bowyers Meat press or clamp
GB2119623A (en) * 1982-05-04 1983-11-23 Bowyers Process of manufacturing a steak or schnitzel product
EP0118314A1 (en) * 1983-03-07 1984-09-12 Granite State Packing Company, Inc. Portion pre-sliced roast beef product and process
US4574087A (en) * 1983-03-07 1986-03-04 Granite State Packing Company Portion pre-sliced roast beef product and process
DE29717760U1 (en) * 1997-10-06 1999-02-04 Mayer, Elli, 73342 Bad Ditzenbach Granular food
WO2000038542A1 (en) * 1998-12-23 2000-07-06 Zimbo Fleisch- Und Wurstwaren Gmbh & Co. Kg Method for producing ham products

Also Published As

Publication number Publication date
GB2074839B (en) 1984-01-18

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Legal Events

Date Code Title Description
732 Registration of transactions, instruments or events in the register (sect. 32/1977)
732 Registration of transactions, instruments or events in the register (sect. 32/1977)
732 Registration of transactions, instruments or events in the register (sect. 32/1977)
PE20 Patent expired after termination of 20 years

Effective date: 20000501