MX2017002778A - Frituras de carne y procesos para producir las mismas. - Google Patents

Frituras de carne y procesos para producir las mismas.

Info

Publication number
MX2017002778A
MX2017002778A MX2017002778A MX2017002778A MX2017002778A MX 2017002778 A MX2017002778 A MX 2017002778A MX 2017002778 A MX2017002778 A MX 2017002778A MX 2017002778 A MX2017002778 A MX 2017002778A MX 2017002778 A MX2017002778 A MX 2017002778A
Authority
MX
Mexico
Prior art keywords
meat
crisp
cooked
crisps
dehydrated
Prior art date
Application number
MX2017002778A
Other languages
English (en)
Inventor
Yesenia Rosales Alba
Alfredo DELATORRE Jose
Rene Matteson Tracy
Original Assignee
Kraft Foods Group Brands Llc
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 Kraft Foods Group Brands Llc filed Critical Kraft Foods Group Brands Llc
Publication of MX2017002778A publication Critical patent/MX2017002778A/es

Links

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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Se proporcionan frituras de carne y métodos para producir las frituras. La fritura de carne es un producto de carne crujiente comprendido de al menos carne molida o piezas completas de carne de músculo. Generalmente, la carne es deshidratada y la fritura de carne crujiente tiene una actividad de agua (Aw) de aproximadamente 0.3 hasta aproximadamente 0.6. La fritura de carne también puede tener un porcentaje de humedad de aproximadamente 4.5% hasta aproximadamente 15%, un espesor de fritura de aproximadamente 0.635 mm (aproximadamente 0.025 pulgadas) hasta aproximadamente 6.35 mm (aproximadamente 0.25 pulgadas), y un valor del carácter crujiente de menos de 731 kg.segundos de modo que la fritura de carne tenga una apariencia, textura, sabor, calidad comestible, y/o sensación a la boca similar a la de otras frituras de botana como frituras de papa o maíz. La fritura de carne puede ser producida rebanando una longitud de carne cocida y deshidratando entonces la rebanada cocida. De manera alternativa, la fritura de carne puede ser producida formando películas u hojas delgadas de carne cruda que son posteriormente cocidas y deshidratadas.
MX2017002778A 2014-09-24 2015-09-24 Frituras de carne y procesos para producir las mismas. MX2017002778A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462054708P 2014-09-24 2014-09-24
PCT/US2015/051908 WO2016049295A2 (en) 2014-09-24 2015-09-24 Meat crisps and processes for producing same

Publications (1)

Publication Number Publication Date
MX2017002778A true MX2017002778A (es) 2017-06-15

Family

ID=54266649

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017002778A MX2017002778A (es) 2014-09-24 2015-09-24 Frituras de carne y procesos para producir las mismas.

Country Status (10)

Country Link
US (1) US20170188613A1 (es)
EP (1) EP3209566A2 (es)
JP (1) JP2017529836A (es)
KR (1) KR20170057246A (es)
CN (1) CN106604649A (es)
AU (1) AU2015320582A1 (es)
BR (1) BR112017003840A2 (es)
CA (1) CA2960314A1 (es)
MX (1) MX2017002778A (es)
WO (1) WO2016049295A2 (es)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10842157B2 (en) * 2017-01-12 2020-11-24 Bryon Group LLC Method of producing protein chip infused with meat
WO2018223095A1 (en) * 2017-06-01 2018-12-06 Land O' Frost, Inc. Crisp meat chip and system and method for making the same
CN107279776A (zh) * 2017-08-10 2017-10-24 袁芳 一种果蔬牛肉干的制作方法
US20190124963A1 (en) * 2018-11-19 2019-05-02 Darlene Fantel Dehydrated Edible Meat Chip Snack for Humans and Pets
ES2773114A1 (es) * 2019-01-09 2020-07-09 Embutidos Goikoa S A Producto alimenticio deshidratado
GB2586877B (en) * 2019-09-09 2021-10-13 Cambrian Investco Ltd Dry pet food manufacturing method
EP4033904A1 (en) 2019-09-23 2022-08-03 Anova Applied Electronics, Inc. Wet bulb temperature sensor system and method for direct measurement of wet bulb temperature in an oven
US20210127731A1 (en) * 2019-11-04 2021-05-06 James Lesslie System and Method of Manufacturing Whole-Meat, Spiral-Shaped Jerky Curls
CH717052A2 (de) * 2020-01-16 2021-07-30 Gesi Gastro Gmbh Verfahren zur Herstellung von Nahrungsmittelchips.
US12004540B2 (en) * 2020-01-29 2024-06-11 Texas Tech University System Chip product
CN111587992A (zh) * 2020-05-21 2020-08-28 江苏省农业科学院 一种远红外干燥生产传统肉酥的方法
CN113598324B (zh) * 2021-06-23 2023-11-14 安徽科技学院 一种烤肠干脆片及其加工方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3689285A (en) * 1971-06-11 1972-09-05 Gordon S Griffin Method for making a food product
US20040146613A1 (en) * 2003-01-28 2004-07-29 Paul Diebel Shelf stable, dehydrated, heat-treated meat protein product and method of preparing same
US7662422B2 (en) * 2005-04-05 2010-02-16 Furtaw Louis F Crisp meat-based food snacks
GB0808094D0 (en) * 2008-05-02 2008-06-11 Cranswick Plc A novel snack-food product
US20100112178A1 (en) * 2008-10-31 2010-05-06 Fillmore Daniel T High protein crispy food product and method for preparing the same
MX2010004826A (es) * 2010-04-30 2011-10-31 Internat Foods Saltillo S A De C V Proceso para preparar un alimento de carne tipo botana.
US20150223507A1 (en) * 2012-06-19 2015-08-13 Cargill, Incoporated Food product
CN103859477B (zh) * 2014-03-20 2016-07-06 浙江海洋学院 鱿鱼酥脆片及其加工方法

Also Published As

Publication number Publication date
AU2015320582A1 (en) 2017-03-23
BR112017003840A2 (pt) 2017-12-05
KR20170057246A (ko) 2017-05-24
WO2016049295A3 (en) 2016-05-12
JP2017529836A (ja) 2017-10-12
CA2960314A1 (en) 2016-03-31
US20170188613A1 (en) 2017-07-06
WO2016049295A2 (en) 2016-03-31
EP3209566A2 (en) 2017-08-30
CN106604649A (zh) 2017-04-26

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