GB495206A - New or improved method of preparing meat or fish packed in sealed containers - Google Patents

Abstract

In packing meat, including butcher's meat, poultry, game and fish, in sealed containers, meat is finely divided, mixed with farinaceous material, e.g. potato or other flour, or bread, rusks &c., and the mixture cooked, allowed to cool and divided into pieces or slices of substantial size which are filled into a container together with pieces or slices of other meat similarly prepared or with coarsely chopped or sliced meat of the same or different kind. The container is then heated to processing temperature, causing the pieces of meat to unite to a coherent body, the container being sealed before during or after the processing. Gelatine or other liquid which sets on cooling may be added to fill up spaces in the container. A compound roll may be obtained by employing the pieces of the prepared finely divided meat as lining in the container which is then filled with the coarsely chopped or sliced meat which forms the core, or conversely. The core or shell of finely divided meat may be formed of discrete portions prepared from different kinds of meat. An additional shell or shells of finely divided meat of another kind or kinds may be inserted between the shell and the core. The shell may not completely surround the core. In preparing the finely divided meat there may be added, besides the farinaceous material, setting agents such as gelatine, seasonings, including spices, herbs, onions, tomatoes or eggs, and edible colouring matters. Each meat used may be associated with a suitable flavouring material, e.g. pork with sage and onions, beef with tomato, and lamb with peas. Specifications 341,760, 377,766, 435,373, and 442,644 are referred to.