US3917860A
Expired / Lapsed
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Cooked textured poultry product and method for preparing same
Assignee: Pilgrim's Pride Corp
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Filing: 1973-11-29
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Granted: 1975-11-04
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Expires: 1993-11-29
Abstract
Abstract A cooked poultry food product having the appearance and characteristics of cooked ground beef, i.e., cooked, ground hamburger meat. The product is prepared by blending raw, comminuted poultry with a textured, vegetable protein and cooking the resultant mixture in broth.
Inventors
- 👤 James L Ayres
- 👤 Jeffery D Peterson
- 👤 Robert C Steele
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 20:41
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/50; A23L13/52; A23L13/40; A23L13/42; A23L13/426
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
123 words
A METHOD FOR PREPARING A POULTRY FOOD PRODUCT WHICH COMPRISES: A. BLENDING 65-75 PARTS OF RAW, COMMINUTED POULTRY WITH 35-25 PARTS OF COMMINITED HYDRATED TEXTURED VEGETABLE PROTEIN HAVING A PARTICLE SIZE OF ABOUT 0.03-0.20 INCHES IN DIAMETER, THE HYDRATED TEXTURED VEGETABLE PROTEIN BEING DERIVED FROM ONE PART WATER AND ONE PART OF UNHYDRATED TEXTURED VEGETABLE PROTEIN, B. COOKING THE RESULTANT MIXTURE IN (A) BY CONTACTING IT AT ABOUT 170*-212*F WITH A COOKING BROTH, WHEREIN SAID COOKING BROTH IS WATER, SALT WATER, BEEF BOUILLON, OR BEEF STOCK UNTIL THE INTERNAL TEMPERATURE OF THE MIXTURE IS ABOUT 170*F, AND C. COOLING THE COOKED PRODUCT TO PROVIDE A COOKED, TEXTURED POULTRY PRODUCT HAVING THE APPEARANCE OF COOKED GROUND BEEF WHICH DOES NOT HAVE A POULTRY FLAVOR.
Claim 2
Independent Claim
123 words
A METHOD FOR PREPARING A POULTRY FOOD PRODUCT WHICH COMPRISES: A. BLENDING 65-75 PARTS OF RAW, COMMINUTED POULTRY WITH 35-25 PARTS OF COMMINITED HYDRATED TEXTURED VEGETABLE PROTEIN HAVING A PARTICLE SIZE OF ABOUT 0.03-0.20 INCHES IN DIAMETER, THE HYDRATED TEXTURED VEGETABLE PROTEIN BEING DERIVED FROM ONE PART WATER AND ONE PART OF UNHYDRATED TEXTURED VEGETABLE PROTEIN, B. COOKING THE RESULTANT MIXTURE IN (A) BY CONTACTING IT AT ABOUT 170*-212*F WITH A COOKING BROTH, WHEREIN SAID COOKING BROTH IS WATER, SALT WATER, BEEF BOUILLON, OR BEEF STOCK UNTIL THE INTERNAL TEMPERATURE OF THE MIXTURE IS ABOUT 170*F, AND C. COOLING THE COOKED PRODUCT TO PROVIDE A COOKED, TEXTURED POULTRY PRODUCT HAVING THE APPEARANCE OF COOKED GROUND BEEF WHICH DOES NOT HAVE A POULTRY FLAVOR.
Claim 3
Dependent Claim
24 words
The method of claim 1 wherein 70 parts by weight of poultry is blended with 30 parts by weight of hydrated textured vegetable protein.
Claim 4
Dependent Claim
13 words
The method of claim 1 wherein the raw, comminuted poultry is frozen chicken.
Claim 5
Dependent Claim
14 words
The method of claim 1 wherein the textured vegetable protein is derived from soybean.
Claim 6
Dependent Claim
17 words
The method of claim 1 wherein the cooked product in (c) is cooled to a frozen state.
Claim 7
Dependent Claim
23 words
The method of claim 1 wherein the mixture obtained in (a) is cooked in (b) by being helically transported through the cooking broth.
Claim 8
Independent Claim
99 words
A method for preparing a cooked, chicken food product which comprises the steps of: a. blending 70 parts of raw, unhydrated comminuted chicken with 15 parts of comminuted unhydrated texture vegetable protein having a particle size of about 0.03-0.20 inches in diameter; b. cooking the resultant mixture in (a) by contacting the mixture at 170*-212*F with a cooking broth, wherein said cooking broth is water, beef bouillon, beef stock or salt water and c. cooling the cooked product to provide a cooked, textured chicken food product having the appearance of ground beef which does not have a chicken flavor.
Claim 9
Independent Claim
99 words
A method for preparing a cooked, chicken food product which comprises the steps of: a. blending 70 parts of raw, unhydrated comminuted chicken with 15 parts of comminuted unhydrated texture vegetable protein having a particle size of about 0.03-0.20 inches in diameter; b. cooking the resultant mixture in (a) by contacting the mixture at 170*-212*F with a cooking broth, wherein said cooking broth is water, beef bouillon, beef stock or salt water and c. cooling the cooked product to provide a cooked, textured chicken food product having the appearance of ground beef which does not have a chicken flavor.
Claim 10
Dependent Claim
14 words
The method of claim 7 wherein the textured vegetable protein is derived from soybean.
Claim 11
Dependent Claim
34 words
The method of claim 7 wherein the textured vegetable protein is derived from soybean, the raw, comminuted chicken in (a) is frozen and the cooked product in (c) is cooled to a frozen state.
Claim 12
Dependent Claim
12 words
The method of claim 7 wherein the cooking broth is beef bouillon.
Claim 13
Dependent Claim
8 words
The product of the process of claIm 1.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-11-03 | 1979-05-05 | 1979-11-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-11-03 | 1983-05-05 | 1983-11-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-11-03 | 1987-05-05 | 1987-11-04 | $7700.00 | Window Closed / Lapsed |