GB353405A - Improvements in meat steaks such as fish and method of producing same - Google Patents

Improvements in meat steaks such as fish and method of producing same

Info

Publication number
GB353405A
GB353405A GB5163/30A GB516330A GB353405A GB 353405 A GB353405 A GB 353405A GB 5163/30 A GB5163/30 A GB 5163/30A GB 516330 A GB516330 A GB 516330A GB 353405 A GB353405 A GB 353405A
Authority
GB
United Kingdom
Prior art keywords
meat
pieces
paper
steaks
edges
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.)
Expired
Application number
GB5163/30A
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.)
Atlantic Coast Fisheries Co
Original Assignee
Atlantic Coast Fisheries Co
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 Atlantic Coast Fisheries Co filed Critical Atlantic Coast Fisheries Co
Publication of GB353405A publication Critical patent/GB353405A/en
Expired legal-status Critical Current

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
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the 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

Landscapes

  • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Meat steaks are produced by placing together a plurality of separate pieces of meat, preferably in the form of strips arranged in substantially parallel relation, binding them together by a surrounding wrapper to produce a unitary mass with the separate portions held against relative movement, and then cutting the mass into steaks by cuts transversely to the length of the mass. The wrapper may be of vegetable parchment paper which, as it is wound from a roll, is formed into a trough by raising the edges. The meat pieces are laid in the trough and the edges are then overlapped and stapled, stitched or otherwise fastened. The paper is wetted at some stage of the wrapping to prevent the paper from subsequently becoming loose by stretching. The wrapped product is preferably of oval section. The wrapped meat may be frozen prior to cutting, in which case it is only necessary to overlap the edges of the wet paper to secure them together. Freezing may, however, be effected after the cutting. Alternative wrapping materials are sheets of regenerated cellulose, twine and fabrics. When fish steaks are being prepared, the adherence of the pieces to one another may be increased by treating them with a mild alkaline brine, or by allowing the pieces to dry slightly. Specification 311,317, [Class 49, Food &c.], is referred to.
GB5163/30A 1929-02-28 1930-02-15 Improvements in meat steaks such as fish and method of producing same Expired GB353405A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US690743XA 1929-02-28 1929-02-28

Publications (1)

Publication Number Publication Date
GB353405A true GB353405A (en) 1931-07-15

Family

ID=22086566

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5163/30A Expired GB353405A (en) 1929-02-28 1930-02-15 Improvements in meat steaks such as fish and method of producing same

Country Status (3)

Country Link
DE (1) DE528698C (en)
FR (1) FR690743A (en)
GB (1) GB353405A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2609869A1 (en) * 1987-01-23 1988-07-29 Bridel Laiteries Method for manufacturing reconstituted meat

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE970140C (en) * 1954-05-07 1958-08-21 Norsk Frossenfisk A L Method and apparatus for the production of frozen meat from vertebrates, in particular fish muscles such as fish fillets and the like. like
AT397317B (en) * 1990-03-14 1994-03-25 Elektro Bau Ag TRANSFORMER

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2609869A1 (en) * 1987-01-23 1988-07-29 Bridel Laiteries Method for manufacturing reconstituted meat

Also Published As

Publication number Publication date
FR690743A (en) 1930-09-25
DE528698C (en) 1931-07-02

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