Process fro preparing a meat-based spreadable product

Details Process fro preparing a meat-based spreadable product Process fro preparing a meat-based spreadable product

1992-03-11

1992-12-08

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Soup, sauce, gravy or base

426646, A23L 1317

Patent

active

051696673

ABSTRACT:
A meat-based spreadable product is prepared by comminuting and admixing 15-40 wt. % of lean meat having at most 15 wt. % of fat, 10-30 wt. % of precooked meat fibres, 0.5-3 wt. % of alkali metal caseinate and up to 35 wt. % of an oil or fat composition having at most 35% saturated fatty acid residues in the digestible part and a PUFA to MUFA to SAFA ratio of 1:(0.2-1.1):(0.1-0.8) (all percentages based on the final product).

REFERENCES:
patent: 3309204 (1967-03-01), Helmer et al.
patent: 3600186 (1971-08-01), Mattson et al.
patent: 4119735 (1978-10-01), Maher et al.
patent: 4206239 (1980-06-01), Horner
patent: 4472448 (1984-09-01), Haggerty et al.
Komacik et al, Food Products Formulary, vol. 1, 1974, pp. 114-118.
Chemical Abstracts, 107: 174779d.

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