GB980869A - Process for comminuting meat products - Google Patents

Process for comminuting meat products

Info

Publication number
GB980869A
GB980869A GB40655/62A GB4065562A GB980869A GB 980869 A GB980869 A GB 980869A GB 40655/62 A GB40655/62 A GB 40655/62A GB 4065562 A GB4065562 A GB 4065562A GB 980869 A GB980869 A GB 980869A
Authority
GB
United Kingdom
Prior art keywords
meat
added
fat
water ice
comminuting
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
GB40655/62A
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.)
Armour and Co
Original Assignee
Armour and 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 Armour and Co filed Critical Armour and Co
Publication of GB980869A publication Critical patent/GB980869A/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
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
    • A22C11/001—Machines for making skinless sausages, e.g. Frankfurters, Wieners
    • 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
    • A23L13/65—Sausages

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Stable sausage emulsions from which the fat does not separate upon application of heat during the cooking process are prepared by first extracting binder protein, e.g. myosin, from preferably lean meat, e.g. comminuting it to 30 DEG to 42 DEG F in aqueous sodium chloride solution adding spices if desired, and then coating the fat particles of the meat (additional meat containing a higher proportion of fat being added first, if desired) by further comminution to 50 DEG to 64 DEG F, water ice being added to maintain this temperature and further water ice added to dilute the mixture and reduce the temperature down to 47 DEG to 54 DEG F before still further comminution to 58 DEG to 75 DEG F is 1 1/2 minutes. Thereafter mixing in a vacuum followed by a 30 minute container storage is effected and the comminuted meat is extruded into a mould where it is subjected to the passage of an electric current to internally heat it and coagulate the proteins therein.
GB40655/62A 1962-02-12 1962-10-26 Process for comminuting meat products Expired GB980869A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US17277662A 1962-02-12 1962-02-12

Publications (1)

Publication Number Publication Date
GB980869A true GB980869A (en) 1965-01-20

Family

ID=22629185

Family Applications (1)

Application Number Title Priority Date Filing Date
GB40655/62A Expired GB980869A (en) 1962-02-12 1962-10-26 Process for comminuting meat products

Country Status (3)

Country Link
DE (1) DE1432481A1 (en)
DK (1) DK124582B (en)
GB (1) GB980869A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3726703A1 (en) * 1987-08-11 1989-02-23 Josef Lemmer HEADER FOR A SAUSAGE FILLER

Also Published As

Publication number Publication date
DK124582B (en) 1972-11-06
DE1432481A1 (en) 1969-07-24

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