WO2001070048A1 - A reformed meat product - Google Patents

A reformed meat product Download PDF

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Publication number
WO2001070048A1
WO2001070048A1 PCT/AU2001/000281 AU0100281W WO0170048A1 WO 2001070048 A1 WO2001070048 A1 WO 2001070048A1 AU 0100281 W AU0100281 W AU 0100281W WO 0170048 A1 WO0170048 A1 WO 0170048A1
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WO
WIPO (PCT)
Prior art keywords
meat
product
cold
pieces
holding agent
Prior art date
Application number
PCT/AU2001/000281
Other languages
French (fr)
Inventor
Graham Maurice Gilmore Wilson
Original Assignee
Graham Maurice Gilmore Wilson
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 Graham Maurice Gilmore Wilson filed Critical Graham Maurice Gilmore Wilson
Priority to AU40364/01A priority Critical patent/AU4036401A/en
Publication of WO2001070048A1 publication Critical patent/WO2001070048A1/en

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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
    • A23L13/65—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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product

Definitions

  • This invention relates to a reformed meat product and particularly relates to a meat product using meat pieces which are mixed with particular ingredients to provide a meat product which, when cooked, is juicy, tender, nutritious, tasty, and acceptable to customers, and when in the raw state, is able to be diced, sliced, rolled, stripped, balled, or made up as a whole log.
  • the invention will be described with reference to beef pieces, but it should be appreciated that the meat product may be formed of other meats as well. These meats may include pork, chicken, lamb, and the like. Fish products may also be used.
  • Reformed meat products are well-known and consist of meat pieces (usually minced meat or loose meat) which are bound together using a binder.
  • the reformed meat product allows under utilised cuts and quality trimmings to be used.
  • These restructured meats have been developed as a means or producing new products, and upgrading and utlising meat, which is considered to be of lesser economic value.
  • a major benefit of restructured meat products is that they can be adapted to consumer needs for convenience, portion size, composition, and ease of preparation.
  • the lower value beef cuts can include top side, round, chuck, brisket, blade, and silverside, although other meat pieces are also envisaged.
  • binders work well, there are a number of problems associated with their use.
  • the salt which is added to bind the meat pieces causes some undesirable flavour, and unacceptable colour during storage. Addition of salt and certain phosphates is regarded by certain consumers as undesirable for diet or health reasons. Reducing or eliminating salt has a detrimental effect of reducing the bind between meat pieces.
  • Commercially available heat-set binders include salt and phosphate as described above, soy protein isolate, wheat gluten, crude myosin, and blood plasma.
  • heat-set binders do not work if the meat is not cooked. Therefore, heat-set binders are ineffective in the manufacture of a raw reformed meat product which has sufficient strength to allow it to be manipulated such as being diced, sliced, rolled, stripped, balled, or made into a whole log.
  • Cold-set binders are not very well known in the marketplace but there is some awareness of the use of cold-set binders in meat products to allow restructured meats that can be marketed in the raw or chilled state.
  • the cold-set binders remove the disadvantage associated with the use of salt and phosphate in restructuring meats.
  • a reformed meat product containing a cold-set binder does not provide a good quality product when cooked. It appears that cooking a meat product containing a cold-set binder results in a tough and dry cooked product.
  • the invention resides in a reformed meat product which contains meat pieces, a cold-set binder, and a water holding agent.
  • a cold-set binder and a water holding agent allows a reformed meat product to be formed which, in the raw state, can be manipulated such as by slicing, dicing, rolling, and the like, and, which when cooked, provides an acceptable product.
  • the meat pieces may comprise red meat, white meat, and may include beef, lamb, chicken, pork, or other meat products. It is envisaged that the reformed meat product may include fish pieces, crab meat, squid, and the like.
  • the meat product may include some non-meat additives such as vegetables and the like.
  • the cold-set binder is one which will bind raw meat into a product which has sufficient dimensional stability in the raw state to allow it to be manipulated.
  • the cold-set binder may include alginates such as sodium alginate, and other commercially available cold-set binders which are marketed under the names ACTIVA, Pearl F, Pearl E or Protein Active Meat Binder, Pearl MX-30, Fibrimex, or Surimi (a fish protein).
  • the alginate binding system is preferred due to its ability to bind meat pieces between 3mm up to 200mm.
  • the reformed meat product may include lower grade beef cuts which can include top side, round, blade, chuck, brisket, and silverside.
  • the meat may be used individually or mixed together and minced. It is preferred that fresh beef 24 hours post-slaughter is used as this can provide a better quality meat product.
  • vacuum packaged beef primals, chilled, or frozen meat may be suitable.
  • the meat can be minced or cut into pieces between 3mm up to 30mm. Other ranges are also envisaged.
  • the water holding agent may include starches such as modified starches.
  • a preferred water holding agent is a modified starch sold under the name Firmtex.
  • the amount of water holding agent present in the meat product will vary depending on the type of agent used. However, it is preferred that sufficient holding agent is added to allow from between 3 to 10% of water to be incorporated into the meat product. Preferably, the water holding agent is added in an amount to allow the meat product to have about 6% water content. If Firmtex is used as a water holding agent, it can be present in an amount of about 3% for a reformed beef product, although this amount may vary to suit other types of meat products or beef products having different cuts of meat, different sizes of meat pieces, and the like. It is envisaged that the Firmtex can be added at levels of between 0.1% to 10%, preferably between about 0.1 %- 3% and most preferably about 0.5%.
  • the meat product may contain added water.
  • the amount of water added may be between 1 to 10% but is preferably approximately 6% to product a succulent product.
  • Some salt may be added to the meat product to improve flavour.
  • a salt level or between 0.1 to 0.5% is envisaged although high ranges may also be suitable.
  • the salt is not required as part of the binder (which is the case with heat-set binders) and therefore the salt level can be markedly reduced or even eliminated if desired.
  • a preferred cold-set binding formulation may include minced beef (approximately 3mm size) 2kg, alginate 0.5% by weight, glucono- ⁇ -lactone 0.5%, calcium carbonate 0.15%, and water 6%.
  • the minced meat can be mixed for a period of time (typically one minute)
  • the alginate sodium alginate powder
  • salt can be added and mixed in for a period of time (typically one minute)
  • the calcium carbonate can be dispersed in the water and then added to the meat and the mixture mixed at medium speed for a period of time
  • the water holding agent (modified starch - Firmtex) can then be added and mixed (typically for one minute), and the glucono- ⁇ - lactone can be added and mixed for a period of time (typically one minute).
  • the meat containing the binder can then be filled into a casing (typically 100mm) and the casing can be clipped to provide a reformed meat product in the form of a log or sausage.
  • a casing typically 100mm
  • the cold-set binder will bind with the meat pieces to allow handling of the meat without the product falling apart.
  • the bind may require some time to form and therefore the food product may be stored for a period of time to allow the raw bind to develop.
  • the product can be frozen or chilled during storage.
  • the formed logs may be cooked to produce a cooked product. This may be conducted in a steam injected oven in which the frozen or chilled logs are placed.
  • Fresh meat was used, the meat being a mixture of silverside, top side, round, chuck, blade, and brisket. Visible surface fat was trimmed off.
  • the chemical lean (CL) attributes for these primals were 80-90% CL.
  • the beef pieces were minced together using a 3mm mincer plate ensuring that the pieces were evenly mixed.
  • the mince can be stored at 0°.
  • Cold-Set Binding Process The minced beef (X kg) is added to a mixer and mixed for one minute. Sodium alginate powder (0.5% by weight of the meat) was added to the mixer and mixed for one minute. Salt 0.4% was added and mixed for one minute. Calcium carbonate 0.15% was dissolved in water 6%, and the solution was added to the meat and mixed for one minute. The water holding agent (Firmtex) 0.5% was added and mixed for one minute. GDL (0.15%) was added and mixed for one minute. The product was mixed and the mixed product was pushed into a 100mm casing. The product was firmly packed into the casing and each end of the casing was clipped. The product could then be stored at -25°C.
  • the restructured meat product in the form of logs are completely thawed at 0°C.
  • the temperature of a steam oven is set to 135°C.
  • the timer is set to 115 minutes.
  • the oven is set on a steam and dry heat combination and the cycle is started which will run for 115 minutes.
  • the product is fully cooked once the internal temperature reaches 68-72°C.
  • the product in the form of a roast is removed from the casing and is ready for consumption.
  • the use of six primal cuts which are homogenised and minced together produces a more consistently tender juicy roast with acceptable levels of fat in the final restructured product.
  • a 3mm mincing plate produces a meat particle size which is desired in producing texture, moisture retention, and the degree of bind within the restructured roast.
  • the addition of 6% water and 3% Firmtex and 0.4% salt produced a juicy, well-textured, and flavoured product.
  • the roasted product was able to hold together after being sliced into 5mm thick portions.
  • the raw product was also able to be manipulated by slicing, dicing, rolling, and balling without falling to pieces.
  • the fat content varies with the individual cuts of beef ranging from about 3% for round beef to 23% for brisket. By mixing various cuts together, and trimming visible fat from the meat cuts, the fat content can be kept to 10% or lower.
  • the combination of a number of different cuts provides a better uniformity in cooking yields and provides more consistent levels of tenderness, juiciness, and fat content.
  • the water holding agent reduces the amount of water lost during cooking making the final product juicy and more acceptable.
  • the water holding agent may also improve the properties of the raw meat product.
  • the reformed meat product is dimensionally stable both in the raw and in the cooked form and retains its juiciness and has less weight loss when cooked.

Abstract

A reformed meat product which contains meat pieces, a cold-set binder, and a water holding agent. The binder can be an alginate and the water holding agent can be a modified starch. The invention provides a meat product which, when cooked, is juicy, tender, nutritious, tasty, and acceptable to customers, and when in the raw state, is able to be diced, sliced, rolled, stripped, balled, or made up as a whole log.

Description

A REFORMED MEAT PRODUCT
FIELD OF THE INVENTION
This invention relates to a reformed meat product and particularly relates to a meat product using meat pieces which are mixed with particular ingredients to provide a meat product which, when cooked, is juicy, tender, nutritious, tasty, and acceptable to customers, and when in the raw state, is able to be diced, sliced, rolled, stripped, balled, or made up as a whole log. The invention will be described with reference to beef pieces, but it should be appreciated that the meat product may be formed of other meats as well. These meats may include pork, chicken, lamb, and the like. Fish products may also be used.
BACKGROUND ART
Reformed meat products are well-known and consist of meat pieces (usually minced meat or loose meat) which are bound together using a binder. The reformed meat product allows under utilised cuts and quality trimmings to be used. These restructured meats have been developed as a means or producing new products, and upgrading and utlising meat, which is considered to be of lesser economic value. A major benefit of restructured meat products is that they can be adapted to consumer needs for convenience, portion size, composition, and ease of preparation. The lower value beef cuts can include top side, round, chuck, brisket, blade, and silverside, although other meat pieces are also envisaged.
It is well-known to use a binder to bind meat pieces together to produce a reformed meat product. Traditional meat restructuring methods use heat-set binders, which depend on cooking the meat for the binder to form a gel. In hot-set binding, the meat pieces are tumbled with salt and phosphate to extract muscle proteins, which set when heated. Conventional restructured meat products depend on binding through the extraction of myofibrillar proteins from the combined effect of salt, phosphate and mechanical action, and subsequent formation of a heat-set protein gel matrix.
While these binders work well, there are a number of problems associated with their use. The salt which is added to bind the meat pieces causes some undesirable flavour, and unacceptable colour during storage. Addition of salt and certain phosphates is regarded by certain consumers as undesirable for diet or health reasons. Reducing or eliminating salt has a detrimental effect of reducing the bind between meat pieces. Commercially available heat-set binders include salt and phosphate as described above, soy protein isolate, wheat gluten, crude myosin, and blood plasma.
Another disadvantage with heat-set binders is that the binders do not work if the meat is not cooked. Therefore, heat-set binders are ineffective in the manufacture of a raw reformed meat product which has sufficient strength to allow it to be manipulated such as being diced, sliced, rolled, stripped, balled, or made into a whole log.
Conventional raw meat patties are frozen to hold them together and need to be cooked while frozen to hold the patty together. Fresh meat patties are also available but these patties have to be handled carefully and the patty falls to pieces if manipulated.
Cold-set binders are not very well known in the marketplace but there is some awareness of the use of cold-set binders in meat products to allow restructured meats that can be marketed in the raw or chilled state. The cold-set binders remove the disadvantage associated with the use of salt and phosphate in restructuring meats. However, a reformed meat product containing a cold-set binder does not provide a good quality product when cooked. It appears that cooking a meat product containing a cold-set binder results in a tough and dry cooked product. OBJECT OF THE INVENTION
After much research and experimentation, a development has been made which provides a reformed meat product using a cold-set binder but which, when cooked, provides a product which can be juicy, tender, nutritious, and tasty. It is an object of the invention to provide a reformed meat product which may overcome the abovementioned disadvantages or provide the public with a useful or commercial choice.
In one form, the invention resides in a reformed meat product which contains meat pieces, a cold-set binder, and a water holding agent.
It is found that the combination of a cold-set binder and a water holding agent allows a reformed meat product to be formed which, in the raw state, can be manipulated such as by slicing, dicing, rolling, and the like, and, which when cooked, provides an acceptable product.
The meat pieces may comprise red meat, white meat, and may include beef, lamb, chicken, pork, or other meat products. It is envisaged that the reformed meat product may include fish pieces, crab meat, squid, and the like. The meat product may include some non-meat additives such as vegetables and the like.
The cold-set binder is one which will bind raw meat into a product which has sufficient dimensional stability in the raw state to allow it to be manipulated. The cold-set binder may include alginates such as sodium alginate, and other commercially available cold-set binders which are marketed under the names ACTIVA, Pearl F, Pearl E or Protein Active Meat Binder, Pearl MX-30, Fibrimex, or Surimi (a fish protein). The alginate binding system is preferred due to its ability to bind meat pieces between 3mm up to 200mm.
The reformed meat product may include lower grade beef cuts which can include top side, round, blade, chuck, brisket, and silverside. The meat may be used individually or mixed together and minced. It is preferred that fresh beef 24 hours post-slaughter is used as this can provide a better quality meat product. Alternatively, vacuum packaged beef primals, chilled, or frozen meat may be suitable.
The meat can be minced or cut into pieces between 3mm up to 30mm. Other ranges are also envisaged.
The water holding agent may include starches such as modified starches. A preferred water holding agent is a modified starch sold under the name Firmtex. The amount of water holding agent present in the meat product will vary depending on the type of agent used. However, it is preferred that sufficient holding agent is added to allow from between 3 to 10% of water to be incorporated into the meat product. Preferably, the water holding agent is added in an amount to allow the meat product to have about 6% water content. If Firmtex is used as a water holding agent, it can be present in an amount of about 3% for a reformed beef product, although this amount may vary to suit other types of meat products or beef products having different cuts of meat, different sizes of meat pieces, and the like. It is envisaged that the Firmtex can be added at levels of between 0.1% to 10%, preferably between about 0.1 %- 3% and most preferably about 0.5%.
The meat product may contain added water. The amount of water added may be between 1 to 10% but is preferably approximately 6% to product a succulent product.
Some salt may be added to the meat product to improve flavour. A salt level or between 0.1 to 0.5% is envisaged although high ranges may also be suitable. The salt is not required as part of the binder (which is the case with heat-set binders) and therefore the salt level can be markedly reduced or even eliminated if desired.
A preferred cold-set binding formulation may include minced beef (approximately 3mm size) 2kg, alginate 0.5% by weight, glucono-δ-lactone 0.5%, calcium carbonate 0.15%, and water 6%. In a preferred manufacturing process, the minced meat can be mixed for a period of time (typically one minute), the alginate (sodium alginate powder) can be added to the meat and mixed for a period of time (typically one minute), salt can be added and mixed in for a period of time (typically one minute), the calcium carbonate can be dispersed in the water and then added to the meat and the mixture mixed at medium speed for a period of time
(typically one minute). The water holding agent (modified starch - Firmtex) can then be added and mixed (typically for one minute), and the glucono-δ- lactone can be added and mixed for a period of time (typically one minute).
The meat containing the binder can then be filled into a casing (typically 100mm) and the casing can be clipped to provide a reformed meat product in the form of a log or sausage.
The cold-set binder will bind with the meat pieces to allow handling of the meat without the product falling apart. The bind may require some time to form and therefore the food product may be stored for a period of time to allow the raw bind to develop. The product can be frozen or chilled during storage.
The formed logs may be cooked to produce a cooked product. This may be conducted in a steam injected oven in which the frozen or chilled logs are placed.
An embodiment of the invention will be described with reference to the following example. Example 1 Meat Preparation
Fresh meat was used, the meat being a mixture of silverside, top side, round, chuck, blade, and brisket. Visible surface fat was trimmed off. The chemical lean (CL) attributes for these primals were 80-90% CL. The beef pieces were minced together using a 3mm mincer plate ensuring that the pieces were evenly mixed.
If required, the mince can be stored at 0°. Cold-Set Binding Process The minced beef (X kg) is added to a mixer and mixed for one minute. Sodium alginate powder (0.5% by weight of the meat) was added to the mixer and mixed for one minute. Salt 0.4% was added and mixed for one minute. Calcium carbonate 0.15% was dissolved in water 6%, and the solution was added to the meat and mixed for one minute. The water holding agent (Firmtex) 0.5% was added and mixed for one minute. GDL (0.15%) was added and mixed for one minute. The product was mixed and the mixed product was pushed into a 100mm casing. The product was firmly packed into the casing and each end of the casing was clipped. The product could then be stored at -25°C. Cooking The restructured meat product in the form of logs are completely thawed at 0°C. The temperature of a steam oven is set to 135°C. The timer is set to 115 minutes. The oven is set on a steam and dry heat combination and the cycle is started which will run for 115 minutes. The product is fully cooked once the internal temperature reaches 68-72°C. The product in the form of a roast is removed from the casing and is ready for consumption.
In the embodiment, the use of six primal cuts which are homogenised and minced together produces a more consistently tender juicy roast with acceptable levels of fat in the final restructured product. A 3mm mincing plate produces a meat particle size which is desired in producing texture, moisture retention, and the degree of bind within the restructured roast. The addition of 6% water and 3% Firmtex and 0.4% salt produced a juicy, well-textured, and flavoured product.
The roasted product was able to hold together after being sliced into 5mm thick portions. As importantly, the raw product was also able to be manipulated by slicing, dicing, rolling, and balling without falling to pieces.
The fat content varies with the individual cuts of beef ranging from about 3% for round beef to 23% for brisket. By mixing various cuts together, and trimming visible fat from the meat cuts, the fat content can be kept to 10% or lower. The combination of a number of different cuts (in the embodiment six cuts) provides a better uniformity in cooking yields and provides more consistent levels of tenderness, juiciness, and fat content.
Larger meat particle sizes in the roast could give an inconsistent eating quality, while mincing the meat to 3mm gave a meat particle size which provided a more consistent eating quality. This of course can vary depending on the type of meat or meat product used.
The water holding agent reduces the amount of water lost during cooking making the final product juicy and more acceptable. The water holding agent may also improve the properties of the raw meat product.
The reformed meat product is dimensionally stable both in the raw and in the cooked form and retains its juiciness and has less weight loss when cooked.

Claims

CLAIMS:
1. A reformed meat product which contains meat pieces, a cold-set binder, and a water holding agent.
2. The product of claim 1 , wherein the cold-set binder is selected from the group consisting of: alginates, sodium alginate, and commercially available cold-set binders which are marketed under the names ACTIVA, Pearl F, Pearl E or Protein Active Meat Binder, Pearl MX-30, Fibrimex, or Surimi (a fish protein).
3. The product of claim 2, wherein the cold set binder is an alginate and the meat pieces are between 3mm up to 200mm.
4. The product of claim 3, wherein the water holding agent is a starch.
5. The product of claim 4, wherein the starch is a modified starch.
6. The product of claim 5, wherein the amount of water holding agent is selected to allow between about 3-10% water to be incorporated into the meat product.
7. The product of claim 6, wherein the amount of water holding agent is selected to allow about 6% water to be incorporated into the meat product.
8. The product of claim 5, wherein the modified starch is added at levels of between 0.1% to 10%, preferably between about 0.1%- 3% and most preferably about 0.5%.
9. The product of claim 8, wherein the meat pieces comprise red meat, white meat, beef, lamb, chicken, pork, fish pieces, crab meat, and squid.
10. The product of claim 9, wherein the meat pieces comprise lower grade beef cuts , top side, round, blade, chuck, brisket, and silverside.
11. A reformed meat product formulation which comprises: [a] minced beef (approximately 3mm size), 2kg, [b] alginate 0.5% by weight,
[c] glucono-δ-lactone 0.5%, [d] calcium carbonate 0.15%, and
[e] water 6%.
12. A sausage comprising a casing which has a reformed meat product which contains meat pieces, a cold-set binder, and a water holding agent.
PCT/AU2001/000281 2000-03-21 2001-03-14 A reformed meat product WO2001070048A1 (en)

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AUPQ6385 2000-03-21
AUPQ6385A AUPQ638500A0 (en) 2000-03-21 2000-03-21 A reformed meat product

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Cited By (4)

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Publication number Priority date Publication date Assignee Title
WO2004008876A2 (en) * 2002-07-23 2004-01-29 Rex Food Technologies (Pty Ltd.) Treatment of food pieces
GR1005294B (en) * 2005-03-17 2006-09-22 Εδεσμα Α.Ε.Β.Ε. Παραγωγη Και Εμπορια Τροφιμων Method for the production of heat-treated products from whole meat pieces (ham, picnic shoulder, turkey ham) with intramuscular injection of olive oil and other vegetable oils
CN101336730A (en) * 2007-07-05 2009-01-07 王山 Pure fish sausage and preparation method thereof
CN109892573A (en) * 2019-04-17 2019-06-18 青岛三统万福食品科技股份有限公司 The preparation method of a kind of ground diagram shape chicken cutlet

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WO2000002463A1 (en) * 1998-07-10 2000-01-20 Townsend Engineering Company Process for producing fresh sausage
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JPS5568259A (en) * 1978-11-17 1980-05-22 Kibun Kk Food additive and its utilization
JPS55131360A (en) * 1979-02-27 1980-10-13 Kibun Kk Food additive and method of its utilization
JPS5655162A (en) * 1979-10-11 1981-05-15 Kibun Kk Preparation of coagulated food, its seasoning, preparation of molded food, and its seasoning
JPS5791162A (en) * 1980-11-28 1982-06-07 Kibun Kk Food additive and its utilization
JPS57129676A (en) * 1981-02-02 1982-08-11 Kibun Kk Preparation of separable food
US4880654A (en) * 1986-12-22 1989-11-14 Minoru Okada Process for preparing simulated meat
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004008876A2 (en) * 2002-07-23 2004-01-29 Rex Food Technologies (Pty Ltd.) Treatment of food pieces
WO2004008876A3 (en) * 2002-07-23 2004-04-15 Tania Maria Melnyczuk Treatment of food pieces
GR1005294B (en) * 2005-03-17 2006-09-22 Εδεσμα Α.Ε.Β.Ε. Παραγωγη Και Εμπορια Τροφιμων Method for the production of heat-treated products from whole meat pieces (ham, picnic shoulder, turkey ham) with intramuscular injection of olive oil and other vegetable oils
CN101336730A (en) * 2007-07-05 2009-01-07 王山 Pure fish sausage and preparation method thereof
CN109892573A (en) * 2019-04-17 2019-06-18 青岛三统万福食品科技股份有限公司 The preparation method of a kind of ground diagram shape chicken cutlet

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