Process for preparing gelled meat chunks

Details Process for preparing gelled meat chunks Process for preparing gelled meat chunks

1996-06-28

1997-12-02

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426641, 426646, A23L 10528, A23L 1314, A23L 1317

Patent

active

056933568

ABSTRACT:
Meaty chunks are prepared by chopping and heating a meat material combined with water and konjac particles to obtain a heated emulsion, and then an alkali agent is added to the emulsion to raise the pH of the emulsion which then is heated to gel the emulsion to obtain a gel, and the gel is diced into chunks.

REFERENCES:
patent: 4427704 (1984-01-01), Cheney et al.
patent: 4876103 (1989-10-01), Kawano et al.
patent: 5358731 (1994-10-01), Sakamoto et al.
Dialog Database Abstract, Accession No. 00536322, of Shoten, et al., Japanese Patent Document No. JP-A-55 023922 (1980).
Dialog Database Abstract, Accession No. 02958765, of Narasawa, Japanese Patent document No. JP-A-01 256365 (1990).
Dialog Database Abstract, Accession No. 00590279, of Seiichi Japanese Patent Document No. JP-A-55077879 (1980); and.
Dialog Database Abstract, Accession No. 03093664, of Kato, Japanese Patent Document No. JP-A-02 069164 (1990).

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