Process for the manufacture of textured meats and fish products

US4897278A · kind A · utility

Assignee

• Institut fuer Hochseefischerei und Fischverarbeitung - Betrieb des VEB Fischkombinat Rostock · DE

Inventors

• Reinhard Schubring · Rostock, DE
• Juergen Witt · Rostock, DE
• Irene Harwardt · Rostock, DE
• Sigrd Neumann · Rostock, DE
• Christoph Schneider · Verden, DE
• Gerhard Mieth · Potsdam, DE
• Wolfgang Raue · Rostock, DE
• Juergen Brueckner · Michendorf, DE

Key dates

• Filing date: Aug 27, 1987
• Grant date: Jan 30, 1990
• Expiry date: Aug 27, 2007

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/802
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A process for manufacturing textured meat and fish products includes comminuting muscle flesh to subcellular particle sizes, mixing the comminuted muscle flesh with a texturing agent and texture regulator, freezing the mixture, heating the mixture to pasteurize or sterilize it, crimping the mixture to form a crinkled sheet of dough, folding the crinkled sheet of dough into laminated layers and freezing the folded laminated layers along a predetermined direction to form a desired fibrous structure. The texturing agent is a polyanionic complexing agent, preferably a pectin having a particular degree of esterification, and the texture regulator is one or a mixture of protein-rich products, starch-rich products, fats, and salts of polyvalent cations. The apparatus for implementing the process includes a rolling system of a plurality of cylinders for forming the sheet of dough, a rotating drum for thermally treating the sheet of dough, an immersion bath for chemically treating the sheet of dough, and a folding mechanism for folding the sheet of dough into a plurality of laminated layers.