Preparation of juicy, self-basting sausage-like food products

Details Preparation of juicy, self-basting sausage-like food products Preparation of juicy, self-basting sausage-like food products

1977-10-28

1979-01-09

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426574, 426646, 426802, A23J 300

Patent

active

041338979

ABSTRACT:
A juicy, self-basting sausage-like food product is prepared by the following steps: (a) forming a protein binder slurry containing 20 to 32% water, 3 to 8% albumen, 0.5 to 4% caseinate and 0 to 2.5% vegetable protein isolate; (b) adding 3 to 15% vegetable oil to the slurry; (c) vigorously agitating the oil-containing slurry to form a protein-oil emulsion; (d) forming a textured protein mixture containing 30 to 40% cooked gluten, 1 to 14% textured vegetable protein and 0 to 4% water; (e) blending the protein-oil emulsion and the textured protein mixture together; (f) blending 3 to 15% vegetable oil with the combined mixture; (g) shaping the resulting mixture to a desired form; and (h) heating the shaped mixture to set the protein in a stable, physical form, said percents being weight percent based on the total weight of the product.

REFERENCES:
patent: 3711291 (1973-01-01), Leidy et al.
patent: 3713837 (1973-01-01), Leidy et al.
patent: 3719499 (1973-03-01), Hai et al.
patent: 3836678 (1964-09-01), Leidy et al.
patent: 3919435 (1975-11-01), Feldbrugge et al.
patent: 3922352 (1975-11-01), Tewey et al.

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