Method for producing mincemeat

Details Method for producing mincemeat Method for producing mincemeat

1992-09-03

1994-04-26

Little, Willis

Butchering

Miscellaneous

452135, 452138, 241 30, 2412821, A22C 700, B02C 1912

Patent

active

053062051

ABSTRACT:
The method of producing mincemeat in accordance with the invention by comminution of meat of slaughtered animals is characterized in that immediately after each other pieces of meat from freshly slaughtered and dismembered animals are comminuted, prior to the onset of rigor mortis, in a suitable device such as a bowl cutter and are shock chilled by the addition of a refrigerant until a meat temperature of between -1.6.degree. C. and -10.degree. C., more particularly -8.degree. C., is reached, and further comminution is performed until the desired granule size is reached. Preferably the granulated meat is immediately deep frozen. The product is then placed in portions in packages, the air therein being replaced by a gas if desired, before the packages are sealed. The mincemeat is as a result completely fresh, almost completely free of bacteria and maintains its natural coloration for long periods of time.

REFERENCES:
patent: Re32060 (1985-12-01), McFarland
patent: 2907662 (1959-10-01), Covey
patent: 3677775 (1969-02-01), Vogel
patent: 4657190 (1987-04-01), Fischer et al.
patent: 4755060 (1988-07-01), Pedersen

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