GB961255A - Improvements in and relating to dehydrated poultry meat products - Google Patents

Abstract

A dehydrated poultry meat products is prepared by pressure-cooking the meat at about 15 pounds per square inch gauge pressure to increase the solid content, and thereafter forming the meat into chunks and drying the cooked meat to reduce the moisture content to less than about 4%. According to an example, a whole eviscerated chicken is cooked in steam at a pressure of 15 lbs. per square inch gauge for one hour, whereby the solid content of the meat increases from about 20-25% to about 40-50% and the meat becomes very tender. After the cooking, the cooked chicken meat free of the broth and fat which drains off during the cooking process, is passed through a food chopper containing openings one-quarter inch in diameter to form cubes, or is sliced. These cubes or slices are then dried on trays by air at a velocity of 10 feet per second and a temperature of 150 DEG F. for six to eight hours to bring the moisture content of the meat below 4%. The dehydrated meat product obtained can be conveniently used in soups, gravies and casseroles, and rehydrated readily into a tasty, tender meat. Salt or mono-sodium glutamate may be added to improve the flavour of the meat, preferably before the cooking; permissible antioxidants may be added before or during the cooking.