Method of manufacturing a simulated corned beef product

Details Method of manufacturing a simulated corned beef product Method of manufacturing a simulated corned beef product

1979-03-26

1980-08-26

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

426407, 426412, 426413, 426516, 426517, 426521, 426602, 426608, 426656, 426802, A23J 300, A23L 127

Patent

active

042195764

ABSTRACT:
A method of manufacturing a simulated corned beef product which utilizes fibrillated protein fibers obtained by heating a slurry of proteinaceous material under a high pressure to produce elongated tender protein filaments or fibers and extruding the slurry through an orifice to remove the tender protein filaments or fibers from the protein slurry. The fibrillated protein fibers are mixed with an emulsion containing a seasoning agent, a flavoring agent, a spice and a coloring agent. The emulsion is prepared from fat and oil and a proteinaceous material. To the mixture of the fibrillated protein fibers and the emulsion, loosened texture fibers of a livestock meat may be added.

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Jacobs, "The Chemistry & Technology of Food & Food Products", 1951, pp. 36-37.

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