GB2238944A

GB2238944A - Shaped meat product

Info

Publication number: GB2238944A
Application number: GB8928131A
Authority: GB
Inventors: James Colin Sutherland; Kevin David Turnham
Original assignee: MAPLEFRESH FOODS Ltd
Current assignee: MAPLEFRESH FOODS Ltd
Priority date: 1989-12-13
Filing date: 1989-12-13
Publication date: 1991-06-19
Also published as: GB8928131D0

Abstract

A prepared food product in the form of a shaped solid piece intended for human consumption when cooked, comprises a mixture containing from 20-90% by weight of chopped and minced raw game meat, with from 5-15% by weight of seasoning.

Description

A PREPARED FOOD PRODUCT This invention relates to prepared food products in the form of a shaped, solid piece, containing meat and intended for human consumption when cooked; and to methods of preparing such food products.

According to the invention in a first aspect, a prepared food product is in the form of a shaped, solid piece ready for cooking, and comprises a mixture containing from 20-9070 by weight of chopped and minced raw game meat and from 515% by weight of seasoning.

Preferably the seasoning content is about 10% by weight.

Where the product does not consist only of game meat and seasoning, the remainder is in the form of chopped and minced raw meat other than game meat.

According to the invention in a second aspect, a method of preparing a food product includes: taking raw game meat in an amount corresponding to 20 90% by weight of the product, and taking seasoning ingredients in an amount corresponding to 5-15% by weight of the final product; chopping and mincing the meat; chopping and mincing the seasoning; mixing the ingredients to form a pliable, solid piece; and forming the solid piece to a required shape.

The method may include te additional step of covering the mixture with seasoned hreadcrumbs after it has been formed into a pliable. solid piece but before the matter is formed to the required shape. This shape may take any desired form, for example round, kidney-shaped, crescent-shaped, oval, or a half-moon shape.

The product is then preferably packaged, using any suitable form of packaging to give it the required shelf life.

It may be sold via wholesale and/or retail outlets to the final consumer, who then cooks it pric sating.

Alternatively the product may be prepared for use in catering establishments, e.g. of the "fast food" type, either immediately before being cooked or otherwise. In the latter case, the product, suitably packaged, may be stored and/or transported to the establishment at which it is cooked The product is suitable for cooking by a variety of methods, such as shallow frying, grilling, roasting, or cooking in a covered vessel such as a casserole. Cooking time is generally in the region of from 2 to 4 minutes.

suitable preservative may be added in appropriate quantities to improve shelf life if necessary. The seasoning preferably comprises a mixture of onion with selected herbs and/or spices.

Any kind of game meat may be used, and the game content may consist of a mixture of several different kinds of game.

A few non-limiting examples of industrially applicable recipes for products according to the invention will now be given, by way of example only. In each example, the percentages mentioned are the proportions of the final total weight of the uncooked product represented by the ingredient or ingredients concerned.

Example 1. 90% pure pheasant breast meat and 1070 of seasoning in the form of onions, herbs and spices are separately chopped and then minced, before being mixed together. The mixture is placed in a mould, in which it is formed into a pliable. semi-oval solid piece. This piece is then sprinkled with a dry mixture of herbs, before being packaged. For this, an aseptic packaging process or any other appropriate method may be used. Immediately prior to being eaten, the product is cooked for approximately 2 to 4 minutes by shallow frying or grilling, or by cooking in the oven or in a casserole.

Example 2. This example is the same as Example 1, except that after the meat and seasoning have been mixed together, the mixture is formed into a pliable solid piece before being shaped. This solid piece is battered and then coated with readcrumbs containing herbs and spices. The resulting breadcrumbed piece is then shaped in the mould.

Because of the presence of batter and breadcrumbs, the actual proportions by weight of meat and seasoning, with relation to the final weight, are of course slightly reduced in this case.

Example 3. 45% pheasant meat, taken off the bone from the leg and other parts of the bird; 45% mixed chicken meat; and 10% seasoning (onion, herbs and spices), are separately coarsely chopped, before being minced, mixed, and formed in a mould as in Example 1. In this case the final shape is round.

Example 4. 35% venison, 35% pheasant meat, 20% hare meat, and 10% onions, herbs and spices are separately finely chopped before being minced and mixed together. The remainder of the process is as in Example 1. The final shape may be for example oval or round.

Example 5. 45% venison 5 beef, and 10% onion, herbs and spices are separately chopped and then coarsely minced before being mixed together and formed as in Example 1 into a shape which in this case may be for example round1 oval, or a half-moon shape. Preferred cooking methods, again for about 2 to 4 minutes, are shallow frying, grilling, or cooking in the oven or in a casserole.

Example 6. 907. venison and 10% seasoning are prepared as in Example 1, but the ingredients are minced only coarsely.

The product shape may be round, half-moon or oval, for example. Any of the above mentioned cooking methods may be used. but this particular example needs to be well cooked, for example for about 4 minutes.

Example 7. 45% venison 5 hare meat, and 10% seasoning are prepared generally as in Example 1, for subsequent cooking by any of the above mentioned methods for about 2 to 4 minutes.

Claims

1. A prepared food product in the form of a shaped, solid piece ready for cooking, comprising a mixture containing from 20-90% by weight of chopped and minced raw game meat and from 5-15% by weight of seasoning.

2. A prepared food product according to Claim 1, wherein the seasoning content is 10%.

3. A prepared food product according to Claim 1 or Claim 2, wherein the mixture contains no meat other than game meat.

4. A prepared food product according to Claim 1 or Claim 2, wherein the mixture comprises the game meat and seasoning, together with other raw meat, chopped and minced. in an amount by weight not exceeding the amount of game meat in the mixture.

5. A prepared food product according to Claim 3, wherein the game meat content is pheasant or venison meat.

6. A prepared food product according to Claim 3, wherein the game meat content comprises pheasant, venison and hare.

7. A prepared food product according to Claim 6, wherein the pheasant and venison are in approximately equal quantities, each greater than the amount of hare meat present, all by weight.

8. A prepared food product according to Claim 3, wherein the said other meat consists of approximately equal quantities by weight of venison and hare meat.

9. A prepared food product according to Claim 4, wherein the non game meat content comprises chicken and/or beef.

10. A method of preparing a food product, including: taking raw game meat in an amount corresponding to 20 90% by weight of the product, and taking seasoning ingredients in an amount corresponding to 5-15% by weight of the final product; chopping and mincing the meat; chopping and mincing the seasoning; mixing the ingredients to form a pliable, solid piece; and .

forming the solid piece to a required shape.

11. A method according to Claim 10, including the additional step of covering the mixture with seasoned breadcrumbs after it has been formed into a pliable, solid piece but before the latter is formed to the required shape.

12. A method according to Claim 10, substantially as described in Example 1.

13. A method according to Claim 10, substantially as described in Example 2.

14. A method according to Claim 10, substantially as described in Example 3.

15. A method according to Claim 10, substantially as described in Example 4.

16. A method according to Claim 10, substantially as described in Example 5.

17. A method according to Claim 10, substantially as described in Example 6.

18. A method according to Claim 10, substantially as described in Example 7.