Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave
Patent
1988-06-02
1990-04-24
Yeung, George
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Heating by electromagnetic wave
99451, 219 1081, 426513, 426414, A23L 322
Patent
active
049199510
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a method for the heat curing of raw meat products, such as meat, meat offal, fish and the like, and an oven for carrying out the method.
Heating or boiling of protein-containing meat products, such as forcemeat products for the production of meat products, luncheon meat and the like, usually takes place by enclosing certain amounts of meat medium in a hermetically sealed metal container which is then heated by means of steam or hot water.
This is, however, a very difficult as well as a very slow process. Thus the meat medium must be prepacked prior to being heated which requires machining of the metal container in order that it is hermetically sealed after the meat product has been added.
Another method of heating is heating of meat medium poured into a particularly tight-fitting boiling film which after the heating can be opened in order that the finished product can be taken out and cooled and perhaps cut up in slices prior to the final packing.
Moreover, the heating is time-consuming. The temperature of the raw meat product is maximum 4.degree. C. at the beginning of the boiling, and it must be heated to at least approximately 70.degree. C. and approximately 95.degree. C. at the most in order to have been heated sufficiently, which will typically take about 4-6 hours. This slow heating time means that the production must be carefully adjusted which makes the operation rigid and inexpedient.
Add to this that the finished product is not always of the desired quality because the long heating time means that fat and stock are boiled out and accumulates along the surface where it congeals after cooling. The finished article is hereby given an undesirable appearance and the taste is impaired due to the heterogenous mixture of components of the finished product.
Moreover, the size and shape of the finished product are limited by the packing, and the shape and size of the product can therefore only be changed at considerable costs. Thus, a large stock and a varied number of moulds are required in order to satisfy the demand for the various finished products.
A method is known from Norwegian printed specification No. 154,155, which may overcome some of these disadvantages. This known method comprises the conveyancing of a finely divided meat or fish medium under pressure through a heat curing chamber where the medium is heated to approximately 140.degree. C. for a few minutes, and sterilized. The medium is then pumped through a forming pipe in which it is subjected to heating and subsequent cooling, respectively, before it is pressed into a mould. The mould is provided with a valve at the outlet end and a cutting and stop plate, respectively, which ensure that the medium is adequately compressed in order that it can maintain its shape before it is finally discharged into a packing.
This method is, however, inconvenient and therefore uneconomic in that it partly causes certain disadvantages by the curing, and partly presupposes the use of expensive and complex equipment. Thus, the method requires that the medium must be heated to 140.degree. C. which means that steam formations occur in the medium which must therefore be subjected to a considerable pump pressure in order to expel the steam. This partly requires a great pump power and partly that there is a backstop in the pipe, in this case by way of a valve.
Add to this that at least two and preferably three temperature zones are required in the pipe, of which the zone closest to the outlet is a cooling zone. Finally, the described embodiment of the heating part by means of a high-frequency electromagnetic field is not particularly expedient since the heat supply takes place in a one-sided manner and under the use of a high power.
It is the object of the invention to overcome these disadvantages and shortcomings of the known methods for the production of meat products, and this is achieved by a method where the medium is passed through a pipe and in this passes one or more electromagnetic fields with a frequency of between 10 and 41 MHz
REFERENCES:
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patent: 4348357 (1982-09-01), Bithell
patent: 4366177 (1982-12-01), Wells et al.
patent: 4560567 (1985-12-01), Rausing
Jensen Hans C. S.
Pedersen Henning
Tulip Slagterierne A.M.B.A.
Yeung George
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