Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1977-10-21
1980-04-01
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Red heme, i.e., meat pigment
426265, 426266, 426646, 426656, 426516, 426802, 426104, A23B 402
Patent
active
041962222
ABSTRACT:
A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle and preparing a separate comminuted lean component which may be mixed with optional additives such as flavoring, seasoning and preservatives and thereafter extruding the comminuted fat and lean components through a predetermined forming die to unite the fat and lean components to form a bacon analogue or other such multi-phased meat product. This multi-phased meat analogue may then be placed in pans and heated, smoked and cured and then be cooled, sliced and packaged and thereafter be ultimately used and cooked like natural multi-phased meat products.
REFERENCES:
patent: 3840677 (1974-10-01), Leidy et al.
patent: 3852487 (1974-12-01), Van Werven et al.
patent: 3857986 (1974-12-01), Svendsen
patent: 3890451 (1975-06-01), Keszler
patent: 4057650 (1977-11-01), Keszler
patent: 4061789 (1977-12-01), Warren
Burns Foods Limited of Calgary, Alberta Canada
Jones Raymond N.
Kepplinger Esther M.
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