GB2119623A

GB2119623A - Process of manufacturing a steak or schnitzel product

Info

Publication number: GB2119623A
Application number: GB08212830A
Authority: GB
Inventors: David Houghton
Original assignee: BOWYERS
Current assignee: BOWYERS
Priority date: 1982-05-04
Filing date: 1982-05-04
Publication date: 1983-11-23

Abstract

The product is made by mechanically or chemically tenderising selected meat muscle, pressing the tenderised muscle in a mould or clamp to produce a flattened and elongated meat joint, which may be regular or irregular in shape and slicing. Tenderising is preferably effected by "shredding" and may be followed by freezing and conditioning the meat to -2 to -15 DEG C prior to pressing. Pressing may be effected by hydraulically pressing the meat in a die to give products of varying thickness and constant plan area. Alternatively the meat is treated as above, but not pressed to the final thickness - it is left thicker. This fixed area shape is then pressed between two flat plates to a constant thickness allowing the meat to 'flow' to whatever natural shape it wishes to assume.

Description

SPECIFICATION Process of manufacturing a steak or schnitzel product This invention relates to a process of manufacturing a steak or schnitzel type product from large or small cuts of meat, some of which could not normally be used to produce a thin flat large face area product because their original size is too small.

According to the invention there is a process of producing a meat steak or schnitzel comprising: a) tenderising by mechanical or chemical means selected meat muscle, b) pressing the tenderised muscle in a mold so as to produce a flattened and elongated meat joint, preferabiy of irregular external contour, and c) slicing cutting or sawing the joint into smaller joints or slices.

Preferably the pressing is so arranged as to produce a joint of irregular external contour.

Preferably the tenderising is achieved by the process known as shredding in which a series of slits are cut into the meat muscle at spaced intervals all over the muscle. This type of shredding does not involve completely severing the meat as occurs in the case of the shredding of vegetables.

By shredding the meat, the meat has a larger surface area exposed into which brine can be absorbed or other tenderisers such as enzymes and phosphates. Secondly the shredding of the meat cause the sinew to be punctured and makes it more acceptable to the palate.

By shredding as described above the muscle meat can be reshaped at chill temperatures whereas non shredded meat requires excessive pressures to reshape it.

In addition shredding destroys the natural memory of the meat so that when it is cooked it has much less tendency to shrink to its original raw shape, which is what would happen if muscle material were put under heavy pressure in a mold in order to shape it. A further advantage of shredding is that on shaping the meat in a mold the increase in face area of the meat results in significant cohesion during the pressing and freezing stages of the process.

An optional stage of the process involves vacuum tumbling of the meat in the brine solution.

The clamp referred to above preferably has a completely random contour on one or more of its faces so that a log of meat is obtained which, when sliced at right angles to its length, produces a series of slices whose perimeter shape varies slightly from slice to slice.

The meat is frozen in the clamp, is removed, and held in cold storage until required. The log of meat is then taken and conditions to -50C plus ii C and sliced using conventional equipment or cut up into smaller joints. If slicing is used it must be carried out under carefully controlled temperature conditions. The slices of meat are then put through the normal pro-dust, batter and crumb and then flash fried to produce schnitzels if required.

Alternatively the meat logs can be subdivided into slices and steaks at much lower temperature (-50C to -250C) using sawing and cleaving techniques and equipment.

Although each individual slice is composed of several pieces of meat, in the flash fried state, where the meat is still raw, it has a significantly high degree of cohesiveness.

Preferably turkey meat or chicken meat is used to produce turkey or chicken schnitzels but schnitzels can be made from other meats such as pork or veal.

The so-called shredding process need not necessarily produce slits it may alternatively be achieved by making a series of holes by punching holes or any other method which has the same effect.

The meat is processed through several stages as follows. There are several options to suit the initial raw material variation and the end product requirements. The process can be applied to any meat muscle.

1. The meat is prepared into whole natural muscle pieces.

Either: 2a. It can be sub-divided into large cubes or slices of the weight required in the final product.

These pieces may be "tenderised" by standard methods for which equipment is available on the market. The number of passes through such equipment may be varied to the raw material quality and end product requirements.

Alternatively tenderising may be effect by vacuum tumbling in brine or phosphates or by injection of tenderisers.

3a. The pieces of meat can then be frozen and subsequently conditioned to -20C to -1 50C. (The temperature being dependent on the meat type and whether it has been pre-salted or flavoured before freezing).

4a. The conditioned meat is then pressed, and there are many detailed options available, three of which are listed below: (i) The meat is hydraulically pressed in a die to give products of varying thickness and constant plan area.

(ii) The product is treated as in 4a(i), but not pressed to the final thickness -- it is left thicker.

This fixed area shape is then pressed between two flat plates to a constant thickness allowing the meat to 'flow' to whatever natural shape it wishes to assume.

(iii) The meat is pressed between two flat plates to a constant thickness.

(iv) The meat is pressed in a clamp having irregular or random internal contours.

It is possible with this invention to produce a whole muscle steak or schnitzel which is tender and has a shape which can be completely regular or totally irregular.

Hydraulic pressing of meat in an unrestricted way allows pieces of similar shape to produce products of dissimilar shape. The effect is brought about because the natural whole muscle properties of the meat have not been destroyed by the processing, but have only been modified, or, 2b. The whole muscles may be 'tenderised' by enzymes or mechanically and then frozen to any desired shape of constant or irregular cross section.

Equipment available for this process is listed as: Ham clamps Metapress tube Inserts for clamps Outside presses for tubes etc.

3b. The frozen 'logs' are conditioned to a temperature of -20C to --1 50C to suit the equipment and the final product requirements.

The logs are then sliced or sawn to whatever portion size is required. A constant weight can be produced by this system.

The slices are deliberately cut thicker than required and are subjected to hydraulic pressing.

This pressing may be carried out under any of the conditions described under 4a(i)-(iii) and choice of method will depend on the end product requirements.

The products produced from this process can be subjected to further processing. In particular it is possible to mechanically tenderise the individual steaks followed by further combinations of hydraulic pressing.

The steaks may be battered and crumbed with various materials as are normally associated with Schnitzel type products.

In a specific application of the process to the production of turkey schnitzels, turkey meat is taken and shredded. Shredding is the term used by the industry for the process which pork is put through prior to making into hams and boiling joints. What basically happens is that a series of slits are cut into the meat at 1" (or less) centres all over the muscle. It is not strictly shredding as would be used in the context of vegetables.

Shredding may be effected, for example, in a known commercial shredder such as the Belam Tenderiser IT-l or the Urschel model T.T.

tenderiser. The process is identical in each case Meat (isolated muscles or primals) are conveyed between two rotating rollers. Each roller consists of a series of circular serrated blades, and produces a muscle which is vertically scored (generally z" deep) with a spacing of approximately a".

The shredded meat is then subjected to vacuum tumbling in a brine solution.

The meat is then layered into a clamp (or mould) that has a completely random contour to its inner faces, of the kind shown in our copending application No. 8212829. Thus we obtain a log which, when sliced at right angles to its length, produces a series of slices whose perimeter shape varies slightly from slice to slice.

The meat is frozen in the clamp, is removed, and held in cold store until required. The log is then taken and conditioned to -50C +1 0C, and sliced, using conventional equipment.

The slices of meat are then put through the pre-dust, batter and crumb, and then flash fried.

The surprising thing is that, although each individual slice is composed of several pieces of meat, in the flash fried state, where the meat is still raw, it has a significantly high degree of cohesiveness.

The process in particular makes the following

Claims

claims: I. It is possible to produce steaks or schnitzels from meat raw material which would normally be considered unsuitable. II. Portion control with our irregular shaped product is possible. III. The process will tenderise the meat used in it. IV. It is possible to introduce flavours and seasonings into the product without comminution. V. The products produced by this process are 'whole muscle' and therefore are not reformed or restructured. However, many of the advantages of the latter apply to this process. VI. It is possible to upgrade cheaper cuts of meat into 'steaks'. Although the basis of the process is production of whole muscle products, it has been found that pieces of muscle can be welded together in this process, thus making it an economical proposition. Furthermore layers of muscle can be produced giving a further possibility of using two different meats in one steak. CLAIMS 1. A process of producing a meat steak or schnitzel comprising: a) tenderising by mechanical or chemical means selected meat muscle, b) pressing the tenderised muscle in a mold or clamp so as to produce a flattened and elongated meat joint, and c) slicing cutting or sawing the joint into smaller joints or slices. 2. A method according to claim 1 and in which the pressing is so arranged as to produce a joint of irregular external contour. 3. A method according to claim 1 or claim 2 and in which the tenderising is achieved by the process known as shredding in which a series of slits are cut into the meat muscle at spaced intervals all over the muscle, without completely severing the meat. 4. A method according to claim 3 and in which the pressing step takes place at chill temperatures. 5. A method according to any preceding claim and in which the flattened and elongated joint is of irregular external contour. 6. A method according to any preceding claim and in which prior to pressing the meat is subjected to vacuum tumbling in a brine solution. 7. A method according to any preceding claim and in which the mold or clamp has a completely random contour on one or more of its faces so that a log of meat is obtained which, when sliced at right angles to its length, produces a series of slices whose perimeter shape varies slightly from slice to slice. 8. A method according to any preceding claim and in which the meat is frozen in the clamp, is removed, and held in cold storage until required. 9. A method according to claim 8 and in which the log of meat is then taken and conditioned to --5"C plus or minus 1 C and sliced under controlled temperature conditions using conventional equipment or cut up into smaller joints. 10. A method according to claim 9 and in which the slices of meat are then put through the normal pre-dust batter and crumb processes and then flash fried to produce schnitzels. 11. A method according to any of claims 1 to 7 and in which the meat logs are subdivided into slices and steaks at temperatures between -50C and -250C using sawing and cleaving techniques and equipment. 12. A method according to any preceding claim in which turkey meat or chicken meat is used to produce turkey or chicken schnitzels. 13. A method according to claim 1 and in which the tenderising is achieved by making a series of holes by punching. 14. A method according to claim 1 in which, in step (b), the meat is hydraulically pressed in a die to give products of varying thickness and constant plan area. 1 5. A method according to claim 13 and in which the meat is pressed to the final thickness and the fixed area shape so produced is then pressed in an unrestricted way between two flat plates to a constant thickness allowing the meat to 'flow' to whatever natural shape it wishes to assume. 1 6. A method according to claim 1 in which, in step (b) the meat is pressed between two flat plates to a constant thickness. 17. A method according to claim 1 in which, in step (b) the meat is pressed in a clamp having irregular or random internal contours. 1 8. A method of producing a meat steak or schnitzel substantially as hereinbefore particularly described. New claims or amendments to claims filed on 8th July 1983. Superseded claims 1-18. New or amended claims:- 1-16.

1. A process of producing a meat steak or schnitzel comprising: a) tenderising by mechanical or chemical means selected meat muscle, b) pressing the tenderised muscle in a mold or clamp so as to produce a flattened and elongated meat joint, and c) slicing cutting or sawing the joint into smaller joints or slices, the pressing so arranged as to produce a joint of irregular external contour.

2. A process according to claim 1 and in which the tenderising is achieved by the process known as shredding in which a series of slits are cut into the meat muscle at spaced intervals all over the muscle, without completely severing the meat.

3. A process according to claim 2 and in which the pressing step takes place at chill temperatures.

4. A process according to any preceding claim and in which prior to pressing the meat is subjected to vacuum tumbling in a brine solution.

5. A process according to any preceding claim and in which the mold or clamp has a completely random'contour on one or more of its faces so that a log of meat is obtained which, when sliced at right angles to its length, produces a series of slices whose perimeter shape varies slightly from slice to slice.

6. A process according to any preceding claim and in which the meat is frozen in the clamp, is removed, and held in cold storage until required.

7. A process according to claim 6 and in which the log of meat is then taken and conditioned to -50C plus or minus 1 OC and sliced under controlled temperature conditions using conventional equipment or cut up into smaller joints.

8. A process according to claim 7 and in which the slices of meat are then put through the normal pre-dust batter and crumb processes and then flash fried to produce schnitzels.

9. A process according to any of claims 1 to 5 and in which the meat logs are subdivided into slices and steaks at temperatures between -50C and -250C using sawing and cleaving techniques and equipment.

10. A process according to any preceding claim in which turkey meat or chicken meat is used to produce turkey or chicken schnitzels.

11. A process according to claim 1 and in which the tenderising is achieved by making a series of holes by punching.

12. A process according to claim 1 in which, in step b), the meat is hydraulically pressed in a die to give products of varying thickness and constant plan area.

13. A process according to claim 11 and in which the meat is pressed to the final thickness and the fixed area shape so produced is then pressed in an unrestricted way between two flat plates to a constant thickness allowing the meat to 'flow' to whatever natural shape it wishes to assume.

14. A process according to claim 1 in which, in step b) the meat is pressed between two flat plates to a constant thickness.

1 5. A process according to claim 1 in which, in step b) the meat is pressed in a clamp having irregular or random internal contours.

16. A process of producing a meat steak or schnitzel substantially as hereinbefore particularly described.