Marinated meat and poultry products having a glazed coating and method for producing such products
US4940590A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Aug 18, 1988 |
| Grant date | Jul 10, 1990 |
| Priority date | — |
| Expiry date | Aug 18, 2008 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY02A40/90
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Meat and poultry portions, such as chicken breasts, are marinated uniformly with standardized quality under various conditions encountered in the manufacturing process. This quality is achieved by mixing a batch of raw products in a marinade to pass the products periodically out of the marinade. The meat and the marinade are simply metered to provide a predetermined amount of marinade to be absorbed by the meat. The meat is then simply mixed or agitated with the marinade until all the marinade is absorbed and the outer meat surfaces are covered by a myosin protein layer. A coating mixture of dry powders, including natural sugar solids, is applied to the moistened surface of the marinated meat and adheres to the myosin layer to produce a uniform thin glazing coat adhering to the product surface. Flavorings and spices in the coating mixture provide product taste, and sugar solids provide a product appearance. The coating is baked on as an elastic rugged adhering glazed coating that remains through cooking, freezing and reheating cycles. The baking cooks the products and colors the coating to the appetizing and pleasant appearance similar to roasted meat. Serving portion sized dietary…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.