IE70304B1 - A process for the preparation of meat ribsteak - Google Patents

Description

The invention relates to a method for producing a simulated spare rib meat product.

Spare ribs are a popular food product. Spare ribs are, however, difficult to handle and cook and contain a lot of waste material which cannot be eaten.

This invention is directed towards providing a simulated rib steak product which will be both organoleptically and aesthetically acceptable.

According to the invention there is provided a method for 10 producing a simulated spare rib meat product comprising the steps of; preparing a premix of internal and external seasonings (including sugars), binder and water, blending the premix, adding roughly minced meat mixer/grinder, pieces to ([ adding the premix to the minced meat pieces, s mixing the premix and meat pieces to form a viscous liquid with meat pieces dispersed therein, mincing the mixture to form a mince, forming the material into a desired rib-like shape, cooking the formed rib in oil at a temperature of between 142 and 150°C for a period of between 120 an 180 seconds to achieve a core temperature of at least 70°C.

In a preferred embodiment of the invention the formed rib is cooked at a temperature of approximately 145°C for a period of about 173 seconds.

Preferably the premix includes various flavourings, cereal, water and preferably also soya isolate.

In one embodiment of the invention the weight ratio of meat pieces to premix is between 3:1 and 5:1, most preferably ' approximately 3.7:1.

Preferably, the meat pieces are pork pieces.

The invention will be more clearly understood from the following description thereof given by way of example only.

The following ingredients were prepared in a 118 Kg batch. 85.1 Kg Pork Meat containing 80% visual lean pork trimmings 9.5 Kg Pork Fat Emulsion 7 Kg External Seasonings - Flavaglaze 2 Kg Internal Seasonings 2.3 Kg Rusk Extender 1.9 Kg Soya Isolate 9.7 Kg Water .5 Kg Phosphate binder The pork meat used is in a frozen block which is passed through a hydroflaker and then tempered to a temperature of approximately - 6°C. The Pork flakes are then minced through a 3/8 mincing plate.

A premix is prepared by first mixing together the seasonings, phosphate binder, rusk, water, and soya isolate in a mixing vessel. The mixture is blended at a temperature of between +2 and 0°C.

The roughly minced pork pieces are then introduced into a mixer/grinder and the premix is added. The mixer/grinder is operated to produce a viscous liquid with pieces of meat dispersed through the liquid. The liquid with dispersed meat pieces is then minced and the mince thus formed collected in a container and allowed to stand in a chilled room at 0°C for up to 24 hours.

The minced material is then introduced into a former which forms the mince into a desired rib-like shape at about 0°C.· The formed rib shapes are then deep fried at a temperature of 145°C for about 173 seconds to achieve a pasteurising core temperature of 70°C.

The partially cooled ribs thus formed are then blast chilled, packaged and frozen, ready for sale.

We have found that the particular ratio of ingredients used and especially the low cooking temperature retains the succulence of the product and does not caramelise the sugar in the external seasoning. The cooking conditions ensure that the internal seasoning is partially caramelised giving an organoleptically and aesthetically acceptable product. The taste, texture and appearance of the product is close to that of natural bar-b~que spare ribs. The particular cooking conditions are also crucial in controlling shrinkage and microbial spoilage. We have found that the heating of the sugars contained within the seasonings is vital in giving the product a bar-b-que flavour and appearance.

There is a high protein level within the mixture of dry ingredients which is critical to the texture and consistency of the final product.

The meat contains 80S visual lean pork trimmings.

The invention is not limited to the embodiments hereinbefore 10 described but may be varied in detail.

Claims (8)

1. A method for producing a simulated spare rib meat product comprising the steps of; preparing a premix of internal and external 5 seasonings (including sugars), binder and water, blending the premix, adding roughly minced meat pieces to a mixer/grinder, adding the premix to the minced meat pieces, 10 mixing the premix and meat pieces to form a viscous liquid with meat pieces dispersed therein, mincing the mixture to form a mince, forming the material into a desired rib-like shape, cooking the formed rib in oil at a temperature of 15 between 142 and 150°C for a period of between 120 an 180 seconds to achieve a core temperature of at least 7 0°C. ·- 8

2. A method as claimed in claim 1 wherein the formed rib is cooked at a temperature of approximately 145°C for a f period of about 173 seconds.

3. A method as claimed in claim 1 or 2 wherein the premix 5 includes soya isolate.

4. A method as claimed in any preceding claim wherein the weight ratio of meat pieces to premix is between 3:1 and 5. :1.

5. A method as claimed in claim 5 wherein the ratio is 10 approximately 3.7:1.

6. A method as claimed in any preceding claim wherein the meat pieces are pork pieces.

7. A method substantially as hereinbefore described with reference to the example. 15

8. Spare rib meat products whenever prepared by a method as claimed in any preceding claim.