Process of reducing shrinkage and retaining moisture and juices in meat products and products produced thereby
Abstract
Abstract SHRINKAGE OF MEAT PRODUCTS IS RECUCED AND MOISTURE AND JUICES ARE RETAINED BY COATING MEAT PRODUCTS WITH A POWDER CONSISTING ESSENTIALLY OF A DEHYDRATED MIXTURE OF A SUGARYL SYRUP, IN WHICH THE SOLIDS ARE MAINLY MONOSACCHARIDES OR BOTH MONO- AND DISACCHARIDES, WITH OR WIHOUT MINOR AMOUNTS OF HIGHER SACCHARIDES, AND A PARTIALLY GELATINIZED STARCH OF A TUPE HAVING A GELATINIZATION TEMPERATURE OF AT LEAST 150*F. THE RESULTANT MEAT PRODUCTS, UPON COOKING, NOT ONLY LOSE LESS WEIGHT BUT ALSO HAVE A SOFTER TEXTURE AND AN IMPROVED FLAVOR DUE TO GREATER RETENTION OF THE NATURAL JUICES. THE INVENTION IS ESPECIALLY USEFUL FOR COMMINUTED MEATS, FOR EXAMPLE SAUSAGES, HAMBURGER, FRANKFURTERS, AND MEAT LOAVES, BUT IS ALSO APPLICABLE TO INTEGRAL MEAT UNITS IN WHICH THE MEAT HAS NOT BEEN COMMINUTED.
Inventors
- 👤 E Glabe
Bibliographic Details
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| 3.5 Years (Year 4) | 1977-02-11 | 1977-08-13 | 1978-02-12 | $2000.00 | Window Closed / Lapsed |
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