Method for preparing meat-in-sauce, meat-in-gravy and meat filli

Details Method for preparing meat-in-sauce, meat-in-gravy and meat filli Method for preparing meat-in-sauce, meat-in-gravy and meat filli

1983-01-03

1984-09-18

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Soup, sauce, gravy or base

426646, 426656, 426662, A23B 400, A23L 131

Patent

active

044724489

ABSTRACT:
This invention is concerned with the emulsification and stabilization of fat in meat-in-sauce, meat-in-gravy and meat filling foods which are heat processed. The method includes first adding from about 0.5% to about 3.5%, by weight of the meat fat, of a refined soybean phosphatide, adding water, thereafter adding from about 2.5 to about 30% of a soybean protein or from about 2.5 to about 35% of a textured soybean protein, and thereafter cooking the resultant mixture for at least 10 minutes at 180.degree. F.

REFERENCES:
patent: 2635963 (1953-04-01), Glabe
patent: 2881076 (1959-04-01), Sair
patent: 3268335 (1966-08-01), Circle et al.
patent: 3836685 (1974-09-01), Schara et al.
patent: 3900576 (1975-08-01), Schulz
patent: 4044168 (1977-08-01), Steenhoer et al.
patent: 4140810 (1979-02-01), Van Dam et al.
patent: 4218490 (1980-08-01), Phillips et al.
Cook, "18 Mistakes in the Use of Lecithin", Food Industries, 8-1945, pp. 94-95.

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