Process for the manufacture of textured meats and fish products

Details Process for the manufacture of textured meats and fish products Process for the manufacture of textured meats and fish products

1987-08-27

1990-01-30

Kratz, Peter

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426641, 426643, 426646, 426802, A23L 104

Patent

active

048972789

ABSTRACT:
A process for manufacturing textured meat and fish products includes comminuting muscle flesh to subcellular particle sizes, mixing the comminuted muscle flesh with a texturing agent and texture regulator, freezing the mixture, heating the mixture to pasteurize or sterilize it, crimping the mixture to form a crinkled sheet of dough, folding the crinkled sheet of dough into laminated layers and freezing the folded laminated layers along a predetermined direction to form a desired fibrous structure. The texturing agent is a polyanionic complexing agent, preferably a pectin having a particular degree of esterification, and the texture regulator is one or a mixture of protein-rich products, starch-rich products, fats, and salts of polyvalent cations. The apparatus for implementing the process includes a rolling system of a plurality of cylinders for forming the sheet of dough, a rotating drum for thermally treating the sheet of dough, an immersion bath for chemically treating the sheet of dough, and a folding mechanism for folding the sheet of dough into a plurality of laminated layers.

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patent: 4603054 (1986-07-01), Schmidt et al.
patent: 4622234 (1986-11-01), Okada

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