Method for reducing the fat content in a cooked ground meat patt

Details Method for reducing the fat content in a cooked ground meat patt Method for reducing the fat content in a cooked ground meat patt

1994-06-08

1995-03-14

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Preparing or treating triglyceridic fat or oil, or processes...

426478, A23L 1317

Patent

active

053975855

ABSTRACT:
A method for reducing the fat content in a cooked ground meat patty. The patty is immersed in a potable, substantially non-fat immersion liquid which is maintained at a temperature effective to liquefy at least a portion of the fat contained therein. Pressure is applied to the immersed patty sufficient to exude at least a portion of the liquefied fat into the immersion liquid for its removal from the patty. The pressure on the immersed patty then is relieved to absorb thereinto a portion of the immersion liquid for replacing at least a portion of the fat removed.

REFERENCES:
patent: 2037892 (1936-04-01), Gleason
patent: 2670296 (1954-02-01), Tansley
patent: 3098747 (1963-07-01), Dubil
patent: 4514434 (1985-04-01), Goldberger et al.
patent: 4948607 (1990-08-01), Margolis
patent: 5008122 (1991-04-01), Rosnack et al.
patent: 5082678 (1992-01-01), Margolis

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