Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – For use with meat – poultry or seafood
Patent
1984-01-25
1984-07-31
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
For use with meat, poultry or seafood
426265, 426266, A23B 402, A23B 414
Patent
active
044630263
ABSTRACT:
A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for "wet" curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products. The free-flowing mixture can contain appropriate amounts of any one or mixtures of other ingredients of the types conventionally employed in the curing of meat products, such as salt, sugar, erythorbates, ascorbates, phosphate salts, nitrites, nitrates and the like.
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Chandler William S.
Heiss John F.
Wilkens Walter F.
Corbin Arthur L.
Diamond Crystal Salt Company
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