Meat extender and process of making the same

Details Meat extender and process of making the same Meat extender and process of making the same

1974-07-15

1976-04-20

Monacell, A. Louis

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426311, 426331, 426622, 426625, 426656, 426462, 426508, 426802, A23J 300

Patent

active

039521117

ABSTRACT:
A meat extender is derived from wheat kernels and is added to meats such as beef, pork, lamb, fowl and fish to increase the supply thereof. The kernels are boiled and dried to a moisture content of about 20%. The dried kernels are subjected to kneading and grinding operations which develop the gluten structure and cause the material to have a meat-like texture. The material is then dried to about a sixteen per cent moisture content and suitable meat flavors and nutritional supplements are added to produce a food product which closely resembles ground meat in appearance, taste, texture and nutritional value.

REFERENCES:
patent: 2801176 (1957-07-01), Ozai-Durrani
patent: 3482998 (1969-12-01), Carroll et al.

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