Method for producing a commercially sterile shelf-stable containerized fried meat product

Abstract

Abstract AN IMPROVED METHOD FOR PREPARING A COMMERCIALLY STERILE SHELF-STABLE CONTAINERIZED FIRED MEAT PRODUCT WHICH HAS BEEN PACKED IN CONTAINERS IN THE ABSENCE OF A LIQUID FILLER MEDIUM IS DISCLOSED HEREIN. MEAT PIECES, SUCH AS CHICKEN, FISH, BEEF AND THE LIKE ARE FIRST HEAT-TREATED TO REDUCE THE MOISTURE CONTENT THEREIN, FRIED AND IMMEDIATELY PACKED AND SEALED UNDER VACUUM IN CONTAINERS. THE CONTAINERIZED PRODUCTS ARE THEN SUBJECTED TO A CRITICAL SEQUENCE OF HEAT STERILIZATION STEPS TO ACHEIVE COMMERCIALLY ACCEPTABLE SHELF-STABLE STERILITY. THIS CRITICAL SEQUENCE OF STEPS COMPRISE FIRST SUBJECTING THE CONTAINERIZED PRODUCTS TO AN ELEVATED TEMPERATURE OF BETWEEN ABOUT 190-210*F. SUCH AS BY A RETORT PROCESS, FOR APPROXIMATELY 5-15 MINUTES AND THEN SUBJECTING THE PRODUCTS TO A HIGHER ELEVATED TEMPERATURE FOR A PERIOD OF TIME THAT HAS BEEN CALCULATED TO PROVIDE COMMERCIAL SHELF-STABLE STERILITYY TO THE PRODUCT. AFTER COOLING AND STORAGE AT AMBIENT TEMPERATURES. THE MEAT PIECES EXHIBIT FIRM, FRESH TASTING CONDITIONS SUBSTANTIALLY SIMILAR TO FRESH FRIED MEAT.

Inventors

• 👤 W Schack

Bibliographic Details