Quality enhancing treatment for ground heat product
US5168800A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Jun 14, 1990 |
| Grant date | Dec 8, 1992 |
| Priority date | — |
| Expiry date | Jun 14, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/67
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method and apparatus for eliminating fat from a formed ground meat product while maintaining desireable texture and other eating qualities, comprising the steps of placing the product on a support member configured to promote the flow of fat away from the product; bringing the product to a temperature at which a substantial proportion of the fat contained in the meat is liquified; and compressing the product against the support member only after the product has reached the temperature at which a substantial portion of the fat contained in the meat is liquified, by applying a rolling pressure which repeatedly traverses the product in a plane parallel to the support member for a period and at a pressure level sufficient to exude a substantial portion of the liquified fat from the product. During at least part of the time when rolling pressure is applied, a non-fat liquid is supplied to the top surface of the product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.