Method for preparing meat loaves and the like, useful for making

Details Method for preparing meat loaves and the like, useful for making Method for preparing meat loaves and the like, useful for making

1995-08-29

1997-10-07

Capossela, Ronald C.

Refrigeration

Processes

Treating an article

62 65, 62320, 99517, 426524, F25D 1306

Patent

active

056735642

DESCRIPTION:

BRIEF SUMMARY
This invention relates to a method for preparing meat loaves or the like obtained by compression-forming of prerefrigerated meat pieces.
Further objects are a flaky meat production method including the production of said loaves, and the installations implementing said methods.
It is recalled that, by way of French patent application No. 92 01003, a method for producing flaky meat loaves has been proposed comprising the compression of previously refrigerated meat pieces into loaves or blocks in which the temperature of the meat is brought, through temperature stabilizing operations, to a value included between 0.degree. and -6.degree. C. and, preferably, between 0.degree. and -2.degree. C., the guided feeding of the loaves according to a predetermined axis and the cutting of the loaves into extra-thin slices. Once the slices have been cut, they are fed, by means of a transporter, to a forming station, irrespective of whether or not they have been sprayed with an appropriate binder.
The pieces from which the meat loaves are made arrive from a preparation station comprising peelers intended to remove the superficial skins covering the meat, and a cutting station in which the pieces are cut.
Experience has proved that the problem of cutting meat loaves into extra-thin slices is always poorly solved, notably due to the differences in consistency of the meat loaves, from one part to another of their volume, these differences in consistency being due notably to thermal heterogeneousness in the mass and to the presence of liquid elements between the pieces.
In this respect, the numerous experiments conducted show that, in order to achieve extra-thin slices without deteriorating the fibrous structure of the meat, the loaves must be perfectly homogeneous in terms of both consistency and thermal characteristics. In fact, the temperature of the blocks must necessarily be situated between 1.degree. C. and -2.degree. C. to obtain a consistency enabling slicing in good conditions.
However, in the method disclosed in the above-mentioned patent, the meat peeling and slicing operations performed within the context of the production of the pieces, causes the meat to ooze. As a result, during the subsequent refrigeration phase, there is formed on the perimeter of the meat a crust of ice which will subsequently constitute a thermal shield against thermal homogenizing of the meat. Moreover, this presence of liquid leads to a modification of the outer appearance of the pieces whose surface takes on a bluish hue. Furthermore, the presence of pockets of liquid between the pieces has, at the time of slicing, the previously mentioned drawbacks.
The aim of the invention is therefore more particularly to remedy these disadvantages.
Accordingly, there is provided a preparation method comprising, prior to the loaf compression-forming phase, the following successive stages: stream of cold air at a temperature included between -10.degree. C. and -30.degree. C., subjected to an atmosphere brought to a temperature of the order of -25.degree. C. to -45.degree. C. generated either by the injection of dry ice or by a mechanical type refrigeration system, concentrated on the perimeter of the pieces, spreads into the mass until the overall temperature settles at between -0.5.degree. C. and 1.5.degree. C., taking place in suitable conditions so as to avoid any phenomenon of condensation or oxidizing of the meat.
By way of these dispositions, the pieces obtained at the entrance to the forming station have a relatively dry outer surface and a homogeneous temperature at the level best suited to compression-forming.
The homogenizing of the temperature then continues during the forming due to the fact that the temperature generated by the compression of the pieces is offset by the slight variance in temperature still subsisting in the peripheral layers of the meat.
Advantageously, the forming station can comprise a hopper feeding into the supply chamber of a tubular mould in which slides a pusher activated by a jack, in order to compress a quantity of

REFERENCES:
patent: 2812260 (1957-11-01), Keane, Sr. et al.
patent: 4060998 (1977-12-01), Bernard
patent: 4072763 (1978-02-01), Mart
patent: 4258068 (1981-03-01), Huffman

Affiliated with

Also associated with

Rating

Method for preparing meat loaves and the like, useful for making does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method for preparing meat loaves and the like, useful for making, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for preparing meat loaves and the like, useful for making will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2348811