Abstract 1. A PROCESS FOR PRODUCING PRECOOKED CORNED BEEF WHICH IS CAPABLE OF BEING FURTHER COOKED OR REHEATED WITH DRY HEAT TO PRODUCE A TENDER COOKED CORNED BEEF PRODUCT WHICH COMPRISES THE STEPS OF A. DEBONING A WHOLE BEEF CARCASS OR A PORTION OF A BEEF CARCASS, B. SUBDUVIDING THE DEBONE BEEF CARCASS OR PORTION THEREOF INTO PEICES OF BEEF OF FROM ABOUT ONE-FOURTH POUND TO ABOUT THREE POUNDS EACH, C. MIXING SAID PIECE OF BEEF IN A MECHANICAL MIXER WITH AN AQUEOUS CURING BRINE SOLUTION IN THE RATIO OF ABOUT 0.15 POUND OF CURING BRINE SOLUTION PER POUND OF BEEF, SAID CURING BRINE SOLUTION BEING FROMED BY EXTRACTING ABOUT 100 GRAMS OF SOLID PICKLING SPICES WITH ABOUT 2700 GRAMS OF WATER, SEPARATING THE AQUEOUS EXTRACT FROM THE SOLID PICKLING SPICES, MIXING THE AQUEOUS EXTRACT WITH ABOUT 8,650 GRAMS OF ADDITIONAL WATER, ABOUT 1815 GRAMS OF SODIUM CHLORIDE, ABOUT 380 GRAMS OF EDIBLE PHOSPHATE, ABOUT 50 GRAMS OF SODIUM NITRATE, ABOUT 20 GRAMS OF SODIUM NITRITE, ABOUT 25 GRAMS OF SODIUM ASCORBATE OR ASCORBIC ACID, AND ABOUT 25 GRAMS OF SODIUM ERYTHORBATE, SAID MIXING OF SAID BEEF AND SAID CURING BRINE SOLUTION BEING CONTINUED UNTIL SAID BEEF IS TACKY, D. STUFFING THE MIXTURE OF BEEF AND CURING BRINE INTO A FLEXIBLE FILM CONTAINER, C. HOLDING SAID MIXTURE BEEF AND CURING BRINE IN SAID FLEXIBLE FILM CONTAINER FOR ABOUT 12 TO ABOUT 24 HOURS AT FROM ABOUT 2* C. TO ABOUT ROOM TEMPERATURE TO ACCOMPLISH THOROUGH CURING OF SAID BEEF BY SAID CURING BRINE, AND F. INACTIVATING THE ENZYMES IN SAID BEEF BY HEAT TREATMENT OF SAID BEEF IN SAID FLEXIBLE FILM CONTAINER AT A TEMPERATURE AND FOR A TIME SUFFICIENT TO ACCOMPLISH INACTIVATION OF SAID ENZYMES.
A PROCESS FOR PRODUCING PRECOOKED CORNED BEEF WHICH IS CAPABLE OF BEING FURTHER COOKED OR REHEATED WITH DRY HEAT TO PRODUCE A TENDER COOKED CORNED BEEF PRODUCT WHICH COMPRISES THE STEPS OF A. DEBONING A WHOLE BEEF CARCASS OR A PORTION OF A BEEF CARCASS, B. SUBDUVIDING THE DEBONE BEEF CARCASS OR PORTION THEREOF INTO PEICES OF BEEF OF FROM ABOUT ONE-FOURTH POUND TO ABOUT THREE POUNDS EACH, C. MIXING SAID PIECE OF BEEF IN A MECHANICAL MIXER WITH AN AQUEOUS CURING BRINE SOLUTION IN THE RATIO OF ABOUT 0.15 POUND OF CURING BRINE SOLUTION PER POUND OF BEEF, SAID CURING BRINE SOLUTION BEING FROMED BY EXTRACTING ABOUT 100 GRAMS OF SOLID PICKLING SPICES WITH ABOUT 2700 GRAMS OF WATER, SEPARATING THE AQUEOUS EXTRACT FROM THE SOLID PICKLING SPICES, MIXING THE AQUEOUS EXTRACT WITH ABOUT 8,650 GRAMS OF ADDITIONAL WATER, ABOUT 1815 GRAMS OF SODIUM CHLORIDE, ABOUT 380 GRAMS OF EDIBLE PHOSPHATE, ABOUT 50 GRAMS OF SODIUM NITRATE, ABOUT 20 GRAMS OF SODIUM NITRITE, ABOUT 25 GRAMS OF SODIUM ASCORBATE OR ASCORBIC ACID, AND ABOUT 25 GRAMS OF SODIUM ERYTHORBATE, SAID MIXING OF SAID BEEF AND SAID CURING BRINE SOLUTION BEING CONTINUED UNTIL SAID BEEF IS TACKY, D. STUFFING THE MIXTURE OF BEEF AND CURING BRINE INTO A FLEXIBLE FILM CONTAINER, C. HOLDING SAID MIXTURE BEEF AND CURING BRINE IN SAID FLEXIBLE FILM CONTAINER FOR ABOUT 12 TO ABOUT 24 HOURS AT FROM ABOUT 2* C. TO ABOUT ROOM TEMPERATURE TO ACCOMPLISH THOROUGH CURING OF SAID BEEF BY SAID CURING BRINE, AND F. INACTIVATING THE ENZYMES IN SAID BEEF BY HEAT TREATMENT OF SAID BEEF IN SAID FLEXIBLE FILM CONTAINER AT A TEMPERATURE AND FOR A TIME SUFFICIENT TO ACCOMPLISH INACTIVATION OF SAID ENZYMES.
Claim 2
Dependent Claim
284 words
A PROCESS FOR PRODUCING PRECOOKED CORNED BEEF WHICH IS CAPABLE OF BEING FURTHER COOKED OR REHEATED WITH DRY HEAT TO PRODUCE A TENDER COOKED CORNED BEEF PRODUCT WHICH COMPRISES THE STEPS OF A. DEBONING A WHOLE BEEF CARCASS OR A PORTION OF A BEEF CARCASS, B. SUBDUVIDING THE DEBONE BEEF CARCASS OR PORTION THEREOF INTO PEICES OF BEEF OF FROM ABOUT ONE-FOURTH POUND TO ABOUT THREE POUNDS EACH, C. MIXING SAID PIECE OF BEEF IN A MECHANICAL MIXER WITH AN AQUEOUS CURING BRINE SOLUTION IN THE RATIO OF ABOUT 0.15 POUND OF CURING BRINE SOLUTION PER POUND OF BEEF, SAID CURING BRINE SOLUTION BEING FROMED BY EXTRACTING ABOUT 100 GRAMS OF SOLID PICKLING SPICES WITH ABOUT 2700 GRAMS OF WATER, SEPARATING THE AQUEOUS EXTRACT FROM THE SOLID PICKLING SPICES, MIXING THE AQUEOUS EXTRACT WITH ABOUT 8,650 GRAMS OF ADDITIONAL WATER, ABOUT 1815 GRAMS OF SODIUM CHLORIDE, ABOUT 380 GRAMS OF EDIBLE PHOSPHATE, ABOUT 50 GRAMS OF SODIUM NITRATE, ABOUT 20 GRAMS OF SODIUM NITRITE, ABOUT 25 GRAMS OF SODIUM ASCORBATE OR ASCORBIC ACID, AND ABOUT 25 GRAMS OF SODIUM ERYTHORBATE, SAID MIXING OF SAID BEEF AND SAID CURING BRINE SOLUTION BEING CONTINUED UNTIL SAID BEEF IS TACKY, D. STUFFING THE MIXTURE OF BEEF AND CURING BRINE INTO A FLEXIBLE FILM CONTAINER, C. HOLDING SAID MIXTURE BEEF AND CURING BRINE IN SAID FLEXIBLE FILM CONTAINER FOR ABOUT 12 TO ABOUT 24 HOURS AT FROM ABOUT 2* C. TO ABOUT ROOM TEMPERATURE TO ACCOMPLISH THOROUGH CURING OF SAID BEEF BY SAID CURING BRINE, AND F. INACTIVATING THE ENZYMES IN SAID BEEF BY HEAT TREATMENT OF SAID BEEF IN SAID FLEXIBLE FILM CONTAINER AT A TEMPERATURE AND FOR A TIME SUFFICIENT TO ACCOMPLISH INACTIVATION OF SAID ENZYMES.