초록 ▼

A method for producing a fully-cooked, semi-moist, shelf stable meat product by: mixing common ingredients that act as antimicrobials or bacteria growth suppressors with raw meat, choosing other ingredients to add to the mixture for controlling end-product water activity, cooking the resulting mixtu

A method for producing a fully-cooked, semi-moist, shelf stable meat product by: mixing common ingredients that act as antimicrobials or bacteria growth suppressors with raw meat, choosing other ingredients to add to the mixture for controlling end-product water activity, cooking the resulting mixture at temperatures which produce pasteurization, and controlling end-product package atmosphere. The method of preparation comprises admixing meat (any species of suitable animal protein) with vegetable particulates, flours, isolates, concentrates, or other extendable protein sources. The resulting mid-process product is then mixed with water replacing compounds, or humectants, such as sugar, salt, flavors, colors, preservatives. The raw product mixture is then moved to a scraped-surface heat exchanger for pasteurization. The method is complete after cooling the product to ambient temperature and packaging under anaerobic vacuum using a moisture/microbe impermeable barrier.

대표청구항 ▼

[ I claim:] [1.] A method of preparing a fully-cooked, semi-moist, shelf stable meat product comprising the steps of;first admixing a fist source of protein and water consisting of animal specie meat with a second source of protein consisting of an isolated source of vegetable protein to obtain a fi

[ I claim:] [1.] A method of preparing a fully-cooked, semi-moist, shelf stable meat product comprising the steps of;first admixing a fist source of protein and water consisting of animal specie meat with a second source of protein consisting of an isolated source of vegetable protein to obtain a first mixture;subsequently admixing said first mixture with one or more humectants to obtain a second mixture;cooking said second mixture at a temperature of from about 215.degree. F. to about 350.degree. F. to produce a cooked mixture;flash cooling said cooked mixture to produce an end product; andpackaging said end product under anaerobic vacuum.