GB2293534A - A method of preparing a food product - Google Patents
A method of preparing a food product Download PDFInfo
- Publication number
- GB2293534A GB2293534A GB9419697A GB9419697A GB2293534A GB 2293534 A GB2293534 A GB 2293534A GB 9419697 A GB9419697 A GB 9419697A GB 9419697 A GB9419697 A GB 9419697A GB 2293534 A GB2293534 A GB 2293534A
- Authority
- GB
- United Kingdom
- Prior art keywords
- meat
- coated
- coating
- cryogenic fluid
- product
- 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
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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
-
- 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
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- 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
-
- 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
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
Abstract
A method of preparing a food product comprising the steps of: (a) providing a portion of meat with a coating which comprises edible adhesive to produce a coated meat portion; and (b) immersing the coated meat portion in a cryogenic fluid, the coating remains evenly distributed in a uniform layer on the outer surface of the portion of meat.
Description
A METHOD OF PREPARING A FOOD PRODUCT
The invention relates to a method of preparing a food product, particularly a food product comprising meat.
The term "meat" is used herein generically and is to be taken as including animal meat, fish meat, poultry meat and synthetic meat such as soya products.
Many food products consist of a portion of meat to the outer surface of which is affixed a layer of a material comprising protein. For example, a portion of chicken breast, chicken muscle meat or compressed minced meat may be dipped in a batter prior to being coated with, for example, breadcrumbs. Alternatively, the portion of meat could be dipped into a glaze, coating or marinating liquid prior to the being chilled and packaged ready for sale. Known batters, glazes, coatings and marinating liquids consist of one or more of the following: egg, flour and water, vegetable oils, yoghurt, milk, etc.
The difficulty in producing such a product lies in the fact that the effects of gravity tend to cause the coating being applied to the portion of meat to fall away from the portion of meat or at least to collect at the lower extremities of the portion of meat. This can result in an excessively thick coating being applied initially so as to ensure that sufficient coating remains at the upper area of the portion of meat at later stages or, if this is not carried out, the upper areas of the portion of meat may be inadequately coated.
An object of the present invention is to provide a method of preparing a food product consisting of a portion of meat provided with a coating such that the coating is substantially uniformly applied to the outer surface of the portion of meat. A further object of the present invention is to avoid areas of the portion of meat remaining uncoated due to the effects of gravity or to the portion of meat being supported by support means, eg. a conveyor belt.
The invention provides a method of preparing a food product as set out in claim 1. The invention also provides a food product as set out in claim 31 and advantageous features of the invention are set out in the subsidiary claims.
It is to be understood that the term "portion of meat" can encompass whole portions of meat such as fillets of fish, pieces of poultry breast or muscle meat, etc or can refer to formed shapes of comminuted meat which may or may not be mixed with additional material such as skin emulsions, etc.
The immersing of the coated meat portion in a cryogenic fluid results in the coating being substantially set, hardened or frozen. This prevents the coating from flowing under the influence of gravity towards the lower areas of the portion of meat. The result is that the coating remains evenly distributed in a substantially uniform layer on the outer surface of the portion of meat. The coating remains particularly uniform in thickness if the coated meat portion is substantially unsupported other than by the cryogenic fluid for at least part of the duration of its immersion therein. The fact that the coating remains uniform in thickness means that further coating materials can be reliably added to the coated meat portion and that it is not necessary to apply excess coating in order to ensure that the thickness of the coating is sufficient all over the portion of meat.This results in a saving in coating material and increased reliability regarding quality of the finished product.
It will be appreciated that the immersion of the coated meat product in the cryogenic liquid should take place as soon as possible after the coating has been provided on the portion of meat. Preferably, the immersion takes place immediately after the coating has been provided on the portion of meat but will always take place before the coating has time to collect at the lower extremities of the portion of meat.
The term "immersion" is here used to mean not only introducing the coated meat portion into a bath or pool of cryogenic fluid but also passing the coated meat portion through a spray or stream of cryogenic fluid, either liquid or gas. The term is intended to cover any situation wherein substantially the entire outer surface of the coated meat portion is directly contacted by the cryogenic fluid to achieve the desired crust freezing.
If the immersing of the coated meat portion in the cryogenic fluid takes place in an atmosphere having a relatively high moisture content, the loss of moisture from the portion of meat is reduced. Also, the coated meat portion is more easily handled once the coating has been set, hardened or frozen and this increases the ease with which further processing can take place.
The coating of the coated meat portion may consist of a gum, for example agar-agar or guar gum, or of gelatine. Further alternatives are batters, glazes and marinating liquids. In the case of batters, the coating may comprise a mixture of flour and water and optionally milk and/or egg (including reconstituted dried egg). A glaze or marinating liquid may be water or oil base. A further alternative way of applying an appropriate coating to a portion of meat is to tumble the portion of meat, preferably in the presence of brine, such that natural proteins (eg. myosin) are brought to the surface of the portion of meat. If desired, the portion of meat may be subjected to both a tumbling operation to bring myosin to the surface and to an additional coating operation so as to provide a further layer of protein material such as batter or glaze to the portion of meat.
The flash freezing of the coated meat portion by immersion in the cryogenic fluid sets the coating so that further handling of the coated meat portion may be achieved without the coating being damaged in specific areas. The flash freezing, or crust freezing, operation would normally involve immersion of the coated meat portion in the cryogenic fluid for between 10 and 15 seconds. If desired, additional coating materials such as breadcrumbs, cereals, cheese, yoghurt, pastry, flavours, herbs and spices may be applied to the coated meat portion and caused to adhere to the coated meat portion by virtue of the inherent sticky nature of the coating.
Where the portion of meat is coated with a batter and/or is provided with additional coating materials as mentioned above, the portion of meat is preferably frozen and/or chilled to a depth of between 0. 5mm and imam. However, when the portion of meat is subjected to a tumbling operation and no additional coating is applied, the portion of meat is preferably frozen and/or chilled to a depth of between imm and 3mm.
If desired, the freezing and/or chilling operation may be carried out in two stages. The first stage of freezing and/or chilling is carried out by immersing the coated meat portion in a cryogenic fluid at a very low temperature (for example between -220'C and -80'C) and the second stage is carried out at a somewhat higher temperature (for example between -160-C and -30'C, preferably -100-C). This prevents the coated meat portion from remaining in a very low temperature cryogenic fluid for an excessive period of time which may cause damage to the outer surface of the coated meat portion. Also, the second stage will be less expensive to carry out and such a "two-stage" operation will be cost effective.
If a "two stage" freezing and/or chilling operation is carried out, the first stage may be carried out in an atmosphere having a high moisture content thereby reducing any loss of moisture from the portion of meat.
The second stage, which is carried out after the coating has set, hardened or frozen to an acceptable degree, can then be carried out in a less moist environment.
In order to prepare a food product ready for sale, the coated meat portion is preferably chilled and packaged. Alternatively, full cooking of the product can take place after the second chilling/freezing stage, the cooked product then being chilled again ready for packaging and sale.
The method of the present invention is intended to be used in the production of a food product comprising a portion of meat coated with an edible adhesive, such as a batter or edible glaze, with primarily only the coating being initially frozen and/or chilled.
The invention will now be illustrated by way of example with reference to five examples which have been selected for the purpose of illustrating the invention.
The examples illustrate the use of the method according to the present invention.
EXAMPLE 1: Burger or Meatball
In the preparation of a burger or meatball, a quantity of comminuted or minced animal meat is compressed in a forming machine into the shape of a disc or ball at a sufficient pressure and at a sufficiently low temperature to shape and superficially bind the meat particles together. If desired, the adherence together of the meat pieces may be improved by tumbling the meat in the presence of brine. The formed article is then dusted with seasoned flour and is then coated with a batter comprising reconstituted dried egg and flour or with breadcrumbs. The evenly coated article is then immersed in a pool of liquid nitrogen or carbon dioxide at a temperature of -196 C for approximately 14 seconds. The coated article is thus crust frozen which makes the product easier to handle and more stable.
The burger is then subjected to a heat treating or partial cooking operation for between one and one and a half minutes at a temperature of about 200 C and at a water humidity of between 85% and 90%. This cooks the breadcrumbs or layer of batter to at least partially seal the meat, which reduces the tendency of the portion of meat to break up. The burger is then chilled and packed.
EXAMPLE 2: Fish Finger
A method similar to that described in Example 1 is used in the preparation of a fish finger. A portion of flaked fish meat is similarly compressed and dusted with flour prior to being coated with a batter comprising flour and water (and optionally milk). Again, the fish portion is dropped immediately after coating into a pool of liquid nitrogen or carbon dioxide at a temperature of -196-C for approximately 14 seconds. The fish portion is then covered with breadcrumbs and subjected to a partial cooking operation as described in Example 1.
EXAMPLE 3: Flavoured Coated Meat Product (uncooked, frozen).
For this product, meat (chicken, turkey, pork, beef, fish or any other suitable meats, or vegetable matter) was marinated with spices and flavouring ingredients and subsequently minced. The flavoured minced meat was blended with chopped herbs and other flavour/texture enhancing materials, including added protein (e. g. egg, protein isolate etc). The well-mixed material developed a tacky nature, partly due to myosin exudation. The whole mix was then cooled to -2'C, prior to forming into a desired shape. Such shapes could include disc-shaped pattis, other shaped pattis, kebabs, Koftas, meatballs, meat sticks etc.
Separately from the above, an adhesive glaze syrup containing Carrageenan, dairy and vegetable purees, starches and spices was prepared and placed in an enrober positioned prior to a cryogenic crust freezing bath in a production line. The formed meat pieces were then passed through the glaze syrup to achieve full coverage and enrobing. Using an appropriate transfer system, the individually enrobed pieces of formed meat were dropped into a bath of liquid carbon dioxide or nitrogen at -196'C. After a residence time of 14 seconds, the individually crust-frozen product pieces were transferred to a freezing tunnel. During the crust freezing operation, the glaze and the surface of the meat piece were stiffened sufficiently to enable further handling or processing without damage to or removal of the glaze from the surface of the product.The depth of the stiffened glaze and meat piece was approximately 2mm from the surface of the product, with the centre of the product remaining firm but malleable. The freezing of the product was completed in the freezing tunnel and the product was then packaged for sale.
EXAMPLE 4: Flavoured Coated Meat Product (cooked)
The process described above (Example 3) was followed up to and including removal of the product pieces from the crust freezing bath. The product pieces were then fed to a continuous cooker, producing a fully flavoured glazed product, ready to eat. This cooking process could be achieved by frying, roasting or steaming, or a combination of these processes. The final product was then chilled and packaged or frozen and packaged for sale.
Specficially, a Kofta product, enrobed in a
Greek-style flavoured glaze, was manufactured using the above process and at a weight of 38 gm per piece. The product was cooked by roasting and chilled before packaging.
EXAMPLE 5: Coated Chicken Wing
A chicken wing was cut into two joints, and was tumbled in brine to bring myosin to the surface of meat or skin. The tumbled joints were coated with a coating of glaze or flour and breadcrumb mix. The joints were then dropped into a pool of cryogenic fluid until all the coating was set and encrusted onto the surface of the joints.
The evenly coated and encrusted product was then removed from the cryogenic fluid and cooked using a continuous cooking process and a conveyor belt until fully cooked through to the bone. The coated and flavoured product was then chilled or frozen for subsequent packaging and sale.
Claims (34)
1. A method of preparing a food product comprising the steps of:
(a) providing a portion of meat with a coating which comprises edible adhesive to produce a coated meat portion; and
(b) immersing the coated meat portion in a cryogenic fluid.
2. A method as claimed in claim 1, wherein the coating is substantially uniform in thickness.
3. A method as claimed in claim 1 or 2, wherein the coated meat portion is substantially unsupported other than by the cryogenic fluid for at least part of the duration of its immersion therein.
4. A method as claimed in any one of the preceding claims, wherein the temperature of the cryogenic fluid is between -220'C and -80'C.
5. A method as claimed in claim 4, wherein the temperature of the cryogenic fluid is substantially -196 C.
6. A method as claimed in claim 5, wherein the coated meat product is immersed in the cryogenic fluid for between 10 and 15 seconds.
7. A method as claimed in claim 6, wherein the coated meat product is immersed in the cryogenic fluid for substantially 14 seconds.
8. A method as claimed in any one the preceding claims, wherein the cryogenic fluid is liquid nitrogen or liquid carbon dioxide.
9. A method as claimed in any one of the preceding claims, wherein, as a result of the immersion of the coated meat portion in the cryogenic fluid, the coated meat portion is chilled or frozen to a depth of between 0. 5mm and 3mm.
10. A method as claimed in claim 9, wherein the coated meat portion is chilled or frozen to a depth of between imm and 2mm.
11. A method as claimed in any one of the preceding claims, wherein the immersion of the coated meat portion in the cryogenic fluid takes place in an atmosphere having a relatively high moisture content.
12. A method as claimed in any one of the preceding claims, wherein, subsequent to the immersion of the coated meat product in the cryogenic fluid, the coat:ed meat product is subjected to a second chilling or freezing operation.
13. A method as claimed in claim 12, wherein the second chilling operation comprises subjecting the coated meat product to a cryogenic liquid vapour or chilled air at a temperature of between -160-C and -30'C.
14. A method as claimed in claim 13, wherein the temperature of the cryogenic liquid vapour or chilled air is substantially -100'C.
15. A method as claimed in any one of the preceding claims, wherein the coated meat product is subjected to a superficial or full cooking operation subsequent to its immersion in the cryogenic fluid.
16. A method as claimed in claim 15 and any one of claims 12 to 14, wherein the superficial cooking operation takes place before the second chilling or freezing operation.
17. A method as claimed in any one of the preceding claims, wherein the coating comprises a gum.
18. A method as claimed in claim 17, wherein the coating comprises agar-agar.
19. A method as claimed in claim 17, wherein the coating comprises guar.
20. A method as claimed in claim 16, wherein the coating comprises gelatin.
21. A method as claimed in any one of claims 1 to 16, wherein the coating comprises a protein material.
22. A method as claimed in claim 21, wherein the coating comprises a batter.
23. A method as claimed in claim 22, wherein the batter comprises flour and water.
24. A method as claimed in claim 22 or 23, wherein the batter comprises milk and/or egg.
25. A method as claimed in any one of claims 1 to 16, wherein the coating is provided by subjecting the portion of meat to an operation in which natural protein of the meat is brought to the surface of the portion.
26. A method as claimed in claim 25, wherein the operation in which natural protein of the meat is brought to the surface of the portion is a tumbling operation.
27. A method as claimed in claim 26, wherein the portion of meat is subjected to tumbling in the presence of brine.
28. A method as claimed in any one of claims 25 to 27, wherein, in addition to being subjected to an operation in which natural protein is brought to the surface, the portion of meat is provided with an additional coating comprising a protein material.
29. A method as claimed in any one of the preceding claims, wherein additional coating materials are applied to the coated meat portion.
30. A method of preparing a food product substantially as hereinbefore described with reference to any one of the examples.
31. A food product comprising a portion of meat provided with a substantially uniform coating of an edible adhesive to produce a coated meat portion, the coated meat portion having been immersed in a cryogenic fluid.
32. A food product as claimed in claim 31, wherein the coated meat portion is chilled or frozen to a depth of between 0.5mum and 3mm.
33. A food product as claimed in claim 31 or 32 when prepared by a method according to any one of claims 1 to 30.
34. A food product substantially as hereinbefore described with reference to any one of the examples.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9419697A GB2293534B (en) | 1994-09-29 | 1994-09-29 | A method of preparing a food product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9419697A GB2293534B (en) | 1994-09-29 | 1994-09-29 | A method of preparing a food product |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9419697D0 GB9419697D0 (en) | 1994-11-16 |
| GB2293534A true GB2293534A (en) | 1996-04-03 |
| GB2293534B GB2293534B (en) | 1998-01-07 |
Family
ID=10762111
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9419697A Expired - Fee Related GB2293534B (en) | 1994-09-29 | 1994-09-29 | A method of preparing a food product |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2293534B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2321001A (en) * | 1997-01-11 | 1998-07-15 | G W Padley | Separating frozen blocks of food into portions |
| EP0865739A1 (en) * | 1997-03-19 | 1998-09-23 | Unilever Plc | Coated food product and process for the preparation thereof |
| EP0865740A1 (en) * | 1997-03-19 | 1998-09-23 | Unilever Plc | Coated food product and process for the preparation thereof |
| FR2785152A1 (en) * | 1998-10-30 | 2000-05-05 | Bonduelle Sa Ets | Preparation of vegetables by adding a coating followed by freezing, without damaging the surface |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4196219A (en) * | 1978-11-09 | 1980-04-01 | The United States Of America As Represented By The Secretary Of The Army | Method of extending the storage life in the frozen state of precooked foods and product produced |
| EP0043260A1 (en) * | 1980-06-26 | 1982-01-06 | Twydale Turkeys Limited | Process for producing a cookable meat product |
| JPS59198961A (en) * | 1983-04-09 | 1984-11-10 | チエフ・オ−トマテイツク・インタ−ナシヨナル・リミテツド | Frozen food producing method and apparatus |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2170392B (en) * | 1984-12-20 | 1989-06-07 | Suffolk Sovereign Chicken Limi | A process for manufacturing a meat product |
| MX9300947A (en) * | 1992-02-26 | 1994-08-31 | Unilever Nv | METHOD FOR PREPARING A FOOD PRODUCT. |
-
1994
- 1994-09-29 GB GB9419697A patent/GB2293534B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4196219A (en) * | 1978-11-09 | 1980-04-01 | The United States Of America As Represented By The Secretary Of The Army | Method of extending the storage life in the frozen state of precooked foods and product produced |
| EP0043260A1 (en) * | 1980-06-26 | 1982-01-06 | Twydale Turkeys Limited | Process for producing a cookable meat product |
| JPS59198961A (en) * | 1983-04-09 | 1984-11-10 | チエフ・オ−トマテイツク・インタ−ナシヨナル・リミテツド | Frozen food producing method and apparatus |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2321001A (en) * | 1997-01-11 | 1998-07-15 | G W Padley | Separating frozen blocks of food into portions |
| EP0865739A1 (en) * | 1997-03-19 | 1998-09-23 | Unilever Plc | Coated food product and process for the preparation thereof |
| EP0865740A1 (en) * | 1997-03-19 | 1998-09-23 | Unilever Plc | Coated food product and process for the preparation thereof |
| FR2785152A1 (en) * | 1998-10-30 | 2000-05-05 | Bonduelle Sa Ets | Preparation of vegetables by adding a coating followed by freezing, without damaging the surface |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9419697D0 (en) | 1994-11-16 |
| GB2293534B (en) | 1998-01-07 |
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