Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1993-02-12
1993-11-16
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426446, 426516, 426644, 426646, 426805, A23J 326, A23L 110, A23P 112, A23P 114
Patent
active
052621901
ABSTRACT:
A high protein, shelf-stable, meat-containing snack product is provided which is in the form of a cellular, expanded extrudate which can be dried and flavored to yield nutritional snacks having excellent organoleptic properties. The final snack contains at least about 5% by weight meat (most preferably mechanically deboned poultry meat), and at least about 50% by weight wheat. The invention also comprehends a fabrication method wherein an initial mixture containing at least about 15% by weight meat and at least about 50% by weight wheat flour are mixed and passed through an extruder under time and temperature conditions to yield an expanded, cellular extrudate having the general appearance of a bread stick.
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Maurer, A. J., 1979, Extrusion and texturizing in the manufacture of poultry products, Food Technology 33:48.
Anonymous, 1975, Vegetable protein fiber adds texture to mechanically deboned meat. Food Processing 36:48.
Cunningham Frank E.
Huber Gordon R.
Neumann Paul E.
Hunter Jeanette
Kansas State University Research Foundation
Mims Mary S.
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