Process for acidifying ground meats
US4788070A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 5, 1986 |
| Grant date | Nov 29, 1988 |
| Priority date | — |
| Expiry date | Sep 5, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/67
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior of the protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.