Method of tenderizing and improving the flavor of food

Details Method of tenderizing and improving the flavor of food Method of tenderizing and improving the flavor of food

1971-06-15

1976-04-13

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426641, 426644, 426647, 426650, 426652, A23L 131

Patent

active

039505553

ABSTRACT:
A preparation comprising a mixture of blood serum powder from cattle, aroma giving agents and water is applied to food such as slaughtered poultry, game and other meats for the purpose of tenderizing and improving the flavor of the food. The blood serum powder from cattle is used in combination with various aroma giving agents selected from the group consisting of sodium glutamate, mineral salts, onion, flavoring and mixtures thereof in one specific embodiment. The mixture may be applied to the food by injection or pickling thereby inherently causing the absorption of the tenderizing preparation therein.

REFERENCES:
patent: 1113021 (1914-10-01), Krause
patent: 2021621 (1935-11-01), Allen et al.
patent: 2241868 (1941-05-01), Reimann
patent: 2968569 (1961-01-01), Seharf
patent: 3449124 (1969-06-01), Lipner

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