Process of producing a food product
Abstract
Abstract A PROCESS FOR PRODUCING A FOOD PRODUCT IS DEFINED. THE FOOD PRODUCT MAY BE FOR EITHER HUMAN OR ANIMAL CONSUMPTION. THE PROCESS HAS THE STEPS: (A) COMMINUTING MEAT TO FORM AN EMULSION HAVING A PROPER CONSISTENCY; (B) LOWERING THE TEMPERATURE TO ACHIEVE THE FROZEN OR SEMI-FROZEN STATE: (C) DICING THE EMULSION; (D) COVERING THE FROZEN OR SEMI-FROZEN EMULSION WITH AN EDIBLE LIQUID AT A TEMPERATURE SUFFICIENT TO HEAT SET THE PROTEIN IN THE OUTER SURFACE OF THE DICED PORTION; AND (E) SUBSEQUENTLY COOKING THE DICED PORTIONS. PREFERRED EMBODIMENTS INCLUDE SPECIAL TEMPERATURE RANGES, MOISTURE LEVELS, SIZE OF THE DICED PORTIONS, INCLUSION OF AN EDIBLE GAS, INCLUSION OF A MEAT BINDER, AND PLACING THE EMULSION IN A HERMETICALLY SEALED CONTAINER IMMEDIATELY PRIOR TO COOKING.
Inventors
- 👤 William Nash
- 👤 Walter E Ward
Bibliographic Details
Claims Analysis
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