Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Animal flesh – citrus fruit – bean or cereal seed material
Patent
1976-03-31
1978-02-21
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Animal flesh, citrus fruit, bean or cereal seed material
426641, 426643, 426644, A23B 400, A23B 402
Patent
active
040753573
ABSTRACT:
Combinations of sodium chloride or potassium chloride with certain other salts provide a greater degree of water binding in meat products than they would be expected to have based on Raoult's Law. In addition, these salt combinations provide highly palatable products such as chicken, ham and shrimp when rehydrated prior to consumption. Preferred salt combinations contain sodium chloride and alkali metal citrates in a weight ratio of from 3:2 to 2:3 at a level of from 6 to 13% based on the total weight of the product which contains from above 30 to 45% water. The preferred process includes the steps of infusing the meats with an aqueous solution of the salt combinations and drying the infused meats to the desired moisture under conditions which avoid surface hardening.
REFERENCES:
patent: 3099566 (1963-07-01), Hesch et al.
Mahon, "Proceedings of The Thirteenth Research Conference", Article Cuppled--Tripolyphosphate--Salt Synergesun and its Effect on Cured Meat Volume--pp. 59-67.
Mao Wei-Wen
Szczesniak Alina Surmacka
Carvis T. J.
Donovan D. J.
General Foods Corporation
Jones Raymond N.
Struzzi B. P.
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