Food or edible material: processes – compositions – and products – Applying diverse edible particulate solid to coat or... – Sequentially applied particulate solid
Patent
1991-12-02
1993-10-05
Paden, Carolyn
Food or edible material: processes, compositions, and products
Applying diverse edible particulate solid to coat or...
Sequentially applied particulate solid
426296, 426652, A23P 108
Patent
active
052503127
ABSTRACT:
A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.
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Duxbury, Carrageenan Phosphate Blends Developed for Low-Sodium, Low-Fat Poultry Products, Food Processing, Jun. 1991, pp. 41-42.
Birney Sharon R.
Coleman Edward C.
Mason Charles R.
Nayyar Dalip K.
Kraft General Foods Inc.
Paden Carolyn
Savoie Thomas R.
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