Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Animal derived material is an ingredient other than extract...
Patent
1994-06-23
1996-09-17
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Animal derived material is an ingredient other than extract...
426412, A23L 1317
Patent
active
055566626
ABSTRACT:
A low-fat sausage composition is prepared without addition of a substance for binding the composition by chopping lean ground meat in a sequence of three chopping steps wherein the first two chopping steps are carried out with addition of a cryogenic refrigerant of liquid nitrogen or carbon dioxide for maintaining a temperature during chopping in the first step between -2.degree. C. and 10.degree. C. for from 2 minutes to 10 minutes and during chopping in the second step between 1.degree. C. and 10.degree. C. for up to 10 minutes. During the first chopping step of the sequence, ice and a nitrite curing salt are added to the meat, and during the second chopping step of the sequence, fat is added in an amount so that the composition obtained has a fat content of from 1% to 20% by weight. During the third chopping step of the sequence, the composition is chopped until it reaches a temperature between 12.degree. C. and 15.degree. C., and then this composition is stuffed, reddened and heated.
REFERENCES:
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patent: 3565637 (1971-02-01), Artar
patent: 4123557 (1978-10-01), Epstein et al.
Giese, "Developing Low--Fat Meat Products," Food Technology, 46 (1992), No. 4, Apr. pp. 100-108.
Bechtel, et al., "Properties of Frankfurters Processed With Different Levels of Sodium Bicarbonate," Journal of Food Protection, vol. 48, No. 10, pp. 861-864, (Sep. 1985).
Corbin Arthur L.
Nestec S.A.
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