Dried tripe flakes and process for preparing the same

Details Dried tripe flakes and process for preparing the same Dried tripe flakes and process for preparing the same

1988-01-27

1989-07-25

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Contacting food in liquid or solid state with exteriorly...

Applied material formed by combustion or is product of...

426457, 426473, 426641, 426646, 426652, A23L 1311

Patent

active

048512494

ABSTRACT:
Ready-to-eat dried flakes made from tripe. The flakes are prepared by utilizing the inherent characteristic of the tripe, i.e. its abundant fibrous tissue which renders the tripe stiff and difficult to eat. In accordance with the present invention, a mass of tripe is first boiled or steamed and then soaked in a seasoning-bath containing at least mirin, garlic, ginger, and beef flavoring. After the seasoning treatment, the mass of tripe is smoked for an extended time to obtain a hardened meat product having a water content of 18-30 weight % followed by exfoliating the tripe into thin flakes which are ready to eat as snacks or as toppings.

REFERENCES:
patent: 2461291 (1949-02-01), McKee
patent: 2521849 (1950-09-01), Hopkins et al.
patent: 3067043 (1962-12-01), Marsh et al.
patent: 3432311 (1969-03-01), Gruner
patent: 3664849 (1972-05-01), Autry
patent: 3709698 (1973-01-01), Davis
patent: 4016295 (1977-04-01), Burrows et al.
patent: 4239785 (1980-12-01), Roth
patent: 4279935 (1981-07-01), Kentor
patent: 4446159 (1984-05-01), Roth
patent: 4450183 (1984-05-01), Steinberg et al.

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