초록 ▼

A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy so

A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

대표청구항 ▼

[ I claim:] [1.] A process for browning precooked, whole muscle meat products comprising:coating a browning liquid pyrolysis product onto at least a portion of the surface of a precooked whole muscle meat product; and thenexposing the coated surface to an energy source and selectively heating the co

[ I claim:] [1.] A process for browning precooked, whole muscle meat products comprising:coating a browning liquid pyrolysis product onto at least a portion of the surface of a precooked whole muscle meat product; and thenexposing the coated surface to an energy source and selectively heating the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantial shrinking the precooked, whole muscle meat product.