JPH0567267B2 - - Google Patents
Info
- Publication number
- JPH0567267B2 JPH0567267B2 JP59504498A JP50449884A JPH0567267B2 JP H0567267 B2 JPH0567267 B2 JP H0567267B2 JP 59504498 A JP59504498 A JP 59504498A JP 50449884 A JP50449884 A JP 50449884A JP H0567267 B2 JPH0567267 B2 JP H0567267B2
- Authority
- JP
- Japan
- Prior art keywords
- meat
- paste
- flakes
- product
- salt
- 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 - Fee Related
Links
- 235000013372 meat Nutrition 0.000 description 30
- 238000000034 method Methods 0.000 description 17
- 239000002245 particle Substances 0.000 description 15
- 150000003839 salts Chemical class 0.000 description 15
- 238000010438 heat treatment Methods 0.000 description 13
- 239000000047 product Substances 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 235000015278 beef Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000010323 ascorbic acid Nutrition 0.000 description 5
- 210000002808 connective tissue Anatomy 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- ZCCIPPOKBCJFDN-UHFFFAOYSA-N calcium nitrate Chemical compound [Ca+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O ZCCIPPOKBCJFDN-UHFFFAOYSA-N 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 235000010333 potassium nitrate Nutrition 0.000 description 4
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Inorganic materials [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 4
- 210000002435 tendon Anatomy 0.000 description 4
- 230000004075 alteration Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000005036 nerve Anatomy 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 210000003365 myofibril Anatomy 0.000 description 2
- 210000001087 myotubule Anatomy 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 235000014122 turkey meat Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- 102000007469 Actins Human genes 0.000 description 1
- 108010085238 Actins Proteins 0.000 description 1
- 150000000994 L-ascorbates Chemical class 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 244000309466 calf Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 210000005088 multinucleated cell Anatomy 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000015224 raw ham Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
Classifications
-
- 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
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH6621/83A CH657019A5 (fr) | 1983-12-12 | 1983-12-12 | Procede pour la realisation d'un produit comestible a partir de bas morceaux de viande. |
| CH6621/83-0 | 1983-12-12 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61500647A JPS61500647A (ja) | 1986-04-10 |
| JPH0567267B2 true JPH0567267B2 (US07943777-20110517-C00090.png) | 1993-09-24 |
Family
ID=4312461
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59504498A Granted JPS61500647A (ja) | 1983-12-12 | 1984-12-07 | 肉の小片から食品を調製する方法 |
Country Status (7)
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4781939A (en) * | 1986-10-28 | 1988-11-01 | Nestec, S.A. | Layered meat emulsion product and method of producing same |
| NZ227806A (en) * | 1988-02-09 | 1991-03-26 | Nadreph Ltd | Proteinaceous food product; meat protein dough passed between rollers |
| US5021247A (en) * | 1990-01-10 | 1991-06-04 | Harmony Products, Inc. | High integrity natural nitrogenous granules for agriculture |
| US5167977A (en) * | 1991-12-24 | 1992-12-01 | Aly Gamay | Process for producing low fat meat products |
| GB2264220B (en) * | 1992-02-19 | 1996-02-07 | Mayer Oskar Foods | Reduced fat meat |
| US5762993A (en) * | 1992-02-19 | 1998-06-09 | Kraft Foods, Inc. | Process for preparing reduced fat meat |
| DE69505796T2 (de) * | 1994-02-23 | 1999-06-10 | Swift Eckrich Inc | Verfahren zur fleischentfettung |
| NL9400442A (nl) * | 1994-03-21 | 1995-11-01 | Gerrit Antoni Van Schouwenburg | Werkwijze voor het vervaardigen van een samenhangend stuk vlees uit kleinere stukken vlees, en het verkregen samenhangende stuk vlees. |
| US5611263A (en) * | 1995-06-02 | 1997-03-18 | Huang; Frank F. | Apparatus for stabilizing the surface of a food product |
| US5811146A (en) * | 1996-01-11 | 1998-09-22 | Kraft Foods, Inc. | Method for producing flat processed meat products |
| US6676986B1 (en) * | 1999-05-10 | 2004-01-13 | Samuel P. Huttenbauer, Jr. | Method of making formed food puree products |
| US7501140B2 (en) * | 2002-11-14 | 2009-03-10 | Challenge-Rmf, Inc. | Method for processing meat slabs |
| NZ541426A (en) * | 2005-07-25 | 2008-06-30 | Flo Dry Engineering Ltd | Method and apparatus for drying |
| FR2991853B1 (fr) * | 2012-06-18 | 2015-11-13 | Adiv Dev | Procede de fabrication en continu de viande hachee assaisonnee sechee pasteurisee, reconstituee en plaques minces, et installation pour la mise en oeuvre dudit procede |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS497458A (US07943777-20110517-C00090.png) * | 1972-05-10 | 1974-01-23 | ||
| JPS54101462A (en) * | 1978-01-24 | 1979-08-10 | Auburn Res Found | Production of regenerated and processed raw meat product |
| JPS5837826A (ja) * | 1982-07-01 | 1983-03-05 | Victor Co Of Japan Ltd | デイジタル情報信号再生装置 |
Family Cites Families (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA697166A (en) * | 1964-11-03 | H. Harper Robert | Edible proteinaceous product and method of preparation thereof | |
| FR1296367A (fr) * | 1961-07-28 | 1962-06-15 | Unilever Nv | Produits à base de viande |
| US3520701A (en) * | 1966-02-14 | 1970-07-14 | Robert B Rendek | Method of making a foamed meat flake |
| US3486910A (en) * | 1966-07-18 | 1969-12-30 | Corn Products Co | Process for producing a precooked dehydrated meat product |
| US3642496A (en) * | 1969-07-29 | 1972-02-15 | Food Methods Inc | Method of making a bacon-containing food product |
| GB1381594A (en) * | 1971-04-08 | 1975-01-22 | Unilever Ltd | Meat products |
| US3914444A (en) * | 1973-03-29 | 1975-10-21 | Armour & Co | Preparation of sliced dried beef product |
| US3890451A (en) * | 1973-04-11 | 1975-06-17 | Julius L Keszler | Process of making a bacon-like meat product of reduced fat content |
| US4075357A (en) * | 1976-03-31 | 1978-02-21 | General Foods Corporation | Intermediate moisture meats |
| US4107337A (en) * | 1976-05-28 | 1978-08-15 | Western Dairy Products Division Of Chelsea Industries, Inc. | Sausage product simulating bacon and method of making |
| US4132810A (en) * | 1977-06-24 | 1979-01-02 | General Mills, Inc. | Process for preparing fabricated bacon |
| US4239785A (en) * | 1978-11-15 | 1980-12-16 | Roth Eldon N | Method for making jerky |
| US4377597A (en) * | 1980-05-21 | 1983-03-22 | Peck Meat Packing Corporation | Restructured meat product for roasting and method of preparing same |
| DE3021769C2 (de) * | 1980-06-10 | 1985-02-07 | Liesaus Fleischwaren GmbH & Co KG, 4425 Billerbeck | Verfahren zum Herstellen eines aus Fett und Magerfleisch zusammengesetzten Fleischproduktes |
| JPS6016219B2 (ja) * | 1981-10-15 | 1985-04-24 | 日本水産株式会社 | 繊維性食品の製造法 |
-
1983
- 1983-12-12 CH CH6621/83A patent/CH657019A5/fr not_active IP Right Cessation
-
1984
- 1984-12-07 DE DE8585900035T patent/DE3466468D1/de not_active Expired
- 1984-12-07 WO PCT/CH1984/000191 patent/WO1985002520A1/fr active IP Right Grant
- 1984-12-07 US US06/763,144 patent/US4680183A/en not_active Expired - Lifetime
- 1984-12-07 EP EP85900035A patent/EP0164372B1/fr not_active Expired
- 1984-12-07 JP JP59504498A patent/JPS61500647A/ja active Granted
- 1984-12-10 CA CA000469737A patent/CA1219490A/fr not_active Expired
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS497458A (US07943777-20110517-C00090.png) * | 1972-05-10 | 1974-01-23 | ||
| JPS54101462A (en) * | 1978-01-24 | 1979-08-10 | Auburn Res Found | Production of regenerated and processed raw meat product |
| JPS5837826A (ja) * | 1982-07-01 | 1983-03-05 | Victor Co Of Japan Ltd | デイジタル情報信号再生装置 |
Also Published As
| Publication number | Publication date |
|---|---|
| CA1219490A (fr) | 1987-03-24 |
| WO1985002520A1 (fr) | 1985-06-20 |
| CH657019A5 (fr) | 1986-08-15 |
| JPS61500647A (ja) | 1986-04-10 |
| EP0164372A1 (fr) | 1985-12-18 |
| US4680183A (en) | 1987-07-14 |
| DE3466468D1 (en) | 1987-11-05 |
| EP0164372B1 (fr) | 1987-09-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |