WO2008084497A2 - Food product based on pre-baked and dried batter containing dried meat pieces - Google Patents
Food product based on pre-baked and dried batter containing dried meat pieces Download PDFInfo
- Publication number
- WO2008084497A2 WO2008084497A2 PCT/IN2007/000568 IN2007000568W WO2008084497A2 WO 2008084497 A2 WO2008084497 A2 WO 2008084497A2 IN 2007000568 W IN2007000568 W IN 2007000568W WO 2008084497 A2 WO2008084497 A2 WO 2008084497A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- dried
- drier
- dry meat
- dough
- meat
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title description 3
- 235000015177 dried meat Nutrition 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000013311 vegetables Nutrition 0.000 claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 244000163122 Curcuma domestica Species 0.000 claims description 3
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 3
- 235000003373 curcuma longa Nutrition 0.000 claims description 3
- 235000013976 turmeric Nutrition 0.000 claims description 3
- 240000006432 Carica papaya Species 0.000 claims description 2
- 235000009467 Carica papaya Nutrition 0.000 claims description 2
- 235000019687 Lamb Nutrition 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 244000078127 Eleusine coracana Species 0.000 description 2
- 235000013499 Eleusine coracana subsp coracana Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 244000042295 Vigna mungo Species 0.000 description 2
- 235000010716 Vigna mungo Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 235000002079 ragi Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 244000302413 Carum copticum Species 0.000 description 1
- 235000007034 Carum copticum Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L13/62—Coating with a layer, stuffing or laminating
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Definitions
- the present invention relates to the method of preparation of Dry Meat Savouries. Given here below are - how the meat gets dried and added with mixture of cereals, vegetables and masalas and at what temperature it is dried to make dry meat savoury with different taste.
- any one of the food grain flour like raw rice flour, wheat flour, corn flour, ragi flour, urid dhal flour, gram flour, soya flour is added to get different taste.
- the proportion of sago powder to any flour is 1 : 1.
- One proportion of s ⁇ go powder is mixed well with one proportion of any one of the optional ingredients i.e. raw rice flour or wheat flour or corn flour or ragi flour or urid dhal flour or gram flour or soya flour. Little salt is added.
- This mixture is well blended with boiled water to form a batter. This batter is mild heated in oven for about 10 minutes to make the dough with paste-like consistency. Pepper powder is sprinkled in this semi-solid dough.
- Dough with vegetables are examples of the optional ingredients i.e. raw rice flour or wheat flour or corn flour or ragi flour or urid dhal flour or gram flour or soya flour.
- Boiled and mashed vegetables like potatoes, cauliflower, tomatoes etc. are mixed and blended well with salt and sago powder.
- boiled water batter is prepared. This batter gets mild heated in oven to make a paste consistency dough. Pepper powder is sprinkled over this, semi solid dough.
- Masalas like cumin powder or ajwain powder or asafoefida powder or cashew powder or chillies powder or green chillies or mint leaves juice or lemon juice can be added to the dough to get different taste.
- the semi-solid dough prepared in the II process is poured and spread in the drier's tray - as thin, flat, small smaW round shapes.
- the dry mea ⁇ pieces prepared as per the I process is inserted deep in the centre of the round shaped dough spreads - so deep to be seen on either sides.
- the tr ⁇ ys are to be kept inside the drier and the products get the heat treatment at the temperature of 100° C.
- pieces are /to be turned upside down. For every half an hour, the process of turning the pieces upside down must be done for 3 times for completely drying. Within 2 1 A hours products get dried fully.
- This product has no artificial preservatives. Since it undergoes heat treatment in drier and also under sun, it gets fully dried and fungal formation will not occur.
- the colour of the Dry Meat Savoury relates to the colour of the ingredients.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Dry Meat Savouries are prepared with powdered cereals or its flour, vegetables and- masalas. The preparation method consists of the following stages: a) Meat is dried or dehydrated in a drier at the temperature of 110° C; b) Either powdered cereals/flour or mashed vegetables in different combinations along with masalas are formed into dough; c) In drier's trays, this semi-solid dough is poured and spread as small, thin, flat round shapes. The dry meat piece is placed deep in the centre of round shaped dough pieces - so deep to be, 'seen on both sides. The trays kept inside the drier get the heat treatment at the temperature of 100° C and the products get fully and completely dried and again sun dried for 6 hours. Thus, prepared Dry Meat Savouries can be fried in oil and served for eating. The products prepared according to this method have shelf life of 4 months. Alternatively the whole process can be done under direct sun.
Description
The present invention relates to the method of preparation of Dry Meat Savouries. Given here below are - how the meat gets dried and added with mixture of cereals, vegetables and masalas and at what temperature it is dried to make dry meat savoury with different taste.
I Process: MEAT bRYING
To prepare dry meat, either lamb's boneless pieces or boneless beef pieces of shoulder pr leg are to be used. Meat pieces are well cleaned and the fat linings are removed. Meat is cut into small and equal sized pieces. Turmeric powder and salt powder are mixed with meat pieces. Salt acts as preserving agent and turmeric powder as anti-bacterial agent. To this papaya juice is added to soften the meat.
These pieces are kept inside the drier for dehydration or drying at the temperature of 1 10° C for 45 minutes. The pieces are taken out to keep them upside down and again get dried at the same temperature for ,1 hour 15 minutes. Again the pieces are turned upside down and dried for 45 minutes. To prepare Dry Meat Savouries, dry meat pieces are ready within 2 hours 45 minutes time.
If the pieces are to be dried under sun, it gets dried after 8 days.
II Process . DOUGH MAKING
Preparation of the dough portion of the savoury - with powdered cereals/flour or vegetables along with or without masalas. a. Dough with powdered cereals or its flour Basic ingredients: 1. Sago Powder
2. Salt
3. Pepper Powder
With these 'basic ingredients any one of the food grain flour like raw rice flour, wheat flour, corn flour, ragi flour, urid dhal flour, gram flour, soya flour is added to get different taste. The proportion of sago powder to any flour is 1 : 1.
One proportion of sαgo powder is mixed well with one proportion of any one of the optional ingredients i.e. raw rice flour or wheat flour or corn flour or ragi flour or urid dhal flour or gram flour or soya flour. Little salt is added. This mixture is well blended with boiled water to form a batter. This batter is mild heated in oven for about 10 minutes to make the dough with paste-like consistency. Pepper powder is sprinkled in this semi-solid dough. b. Dough with vegetables.
Basic ingredients: 1. Sago powder
2. Salt
3. Pepper powder
Boiled and mashed vegetables like potatoes, cauliflower, tomatoes etc. are mixed and blended well with salt and sago powder. By adding boiled water batter is prepared. This batter gets mild heated in oven to make a paste consistency dough. Pepper powder is sprinkled over this, semi solid dough.
C. Addition of masalas to dough - OPTIONAL
Masalas like cumin powder or ajwain powder or asafoefida powder or cashew powder or chillies powder or green chillies or mint leaves juice or lemon juice can be added to the dough to get different taste.
Among the wide options of food grains flour and vegetables with masalas, different combinations of different varieties - flour and vegetables together or flour and masalas together or vegetables and masalas together - can be prepared.
III Process: HEATING PROCESS
The semi-solid dough prepared in the II process is poured and spread in the drier's tray - as thin, flat, small smaW round shapes. The dry mea\ pieces prepared as per the I process, is inserted deep in the centre of the round shaped dough spreads - so deep to be seen on
either sides. Now the trαys are to be kept inside the drier and the products get the heat treatment at the temperature of 100° C. After an hour, pieces are /to be turned upside down. For every half an hour, the process of turning the pieces upside down must be done for 3 times for completely drying. Within 2 1A hours products get dried fully.
Now, the round fryums with dry meat piece in the centre - Dry Meat savouries - are ready. These dry meat savouries undergo natural dehydration under sun for about ό hours. These products have shelf life of 4 months. After 4 months, if again dried under sun for 6 hours, there is an addition of 2 more months of shelf-life.
This product has no artificial preservatives. Since it undergoes heat treatment in drier and also under sun, it gets fully dried and fungal formation will not occur.
The colour of the Dry Meat Savoury relates to the colour of the ingredients.
If the dough spreads are to be dried under sun, it gets dried after 5 days.
Claims
Method for the preparation of dry meat savouries with powdered cereals, vegetables and masalas.
1 ) Method of dry meat preparation:
Lamb's mutton / beef is cut into small pieces. Salt, turmeric powder and papaya juice are added to it and mixed well. These are dried in drier at the temperature of 1 10° C for 2 hours 45 minutes or dried under sun for 8 days.
2) Method of dough preparation:
Either powdered cereals/cereal flour or mashed vegetables added with or without masalas are mixed well with sago powder and salt to form a batter. Pepper powder is sprinkled over this. This batter is heated in oven to form a semi-solid dough.
3) Method of dry meat savoury preparation:
The semi-solid dough is poured and spread in drier's tray in small, thin, flat and round shapes. Dry meat pieces already prepared in process I are deep inserted in those round shaped raw fryums. These fryums get dried in the drier at 100° C for 2 V2 hours. The products get sun dried for 6 hours.
The raw fryums get dried under sun after 5 days.
These dried pieces - Dry Meat Savouries - have shelf life of 4 months.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IN66CH2007 | 2007-01-11 | ||
| IN66/CHE/2007 | 2007-01-11 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| WO2008084497A2 true WO2008084497A2 (en) | 2008-07-17 |
| WO2008084497A3 WO2008084497A3 (en) | 2008-09-25 |
| WO2008084497B1 WO2008084497B1 (en) | 2008-11-13 |
Family
ID=39609134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IN2007/000568 WO2008084497A2 (en) | 2007-01-11 | 2007-12-05 | Food product based on pre-baked and dried batter containing dried meat pieces |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2008084497A2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549449A (en) * | 2013-10-31 | 2014-02-05 | 林玉翠 | Health-care mutton food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT164249B (en) * | 1947-07-09 | 1949-10-25 | Alois Stefan | Baking process |
| DE10124361A1 (en) * | 2001-05-18 | 2002-11-28 | Wiberg Gmbh | Food product storable without cooling comprises a core of a low-fat, highly dried meat product, and a spiced shell of deep-fried crispy dough |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6094059A (en) * | 1983-10-27 | 1985-05-27 | House Food Ind Co Ltd | Snack food containing meat piece and its preparation |
-
2007
- 2007-12-05 WO PCT/IN2007/000568 patent/WO2008084497A2/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT164249B (en) * | 1947-07-09 | 1949-10-25 | Alois Stefan | Baking process |
| DE10124361A1 (en) * | 2001-05-18 | 2002-11-28 | Wiberg Gmbh | Food product storable without cooling comprises a core of a low-fat, highly dried meat product, and a spiced shell of deep-fried crispy dough |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549449A (en) * | 2013-10-31 | 2014-02-05 | 林玉翠 | Health-care mutton food |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2008084497B1 (en) | 2008-11-13 |
| WO2008084497A3 (en) | 2008-09-25 |
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