초록 ▼

The present invention provides a method for efficiently making dry-cured meat portions whose weight, size, and shape are easily controlled during manufacturing. The method includes preparing a very thin slice of the cured meat, which is approximately double the size and less than the desired weight

The present invention provides a method for efficiently making dry-cured meat portions whose weight, size, and shape are easily controlled during manufacturing. The method includes preparing a very thin slice of the cured meat, which is approximately double the size and less than the desired weight of the final portion. To this slice is added a make weight slice of remnants and ham fat, or other binding agent. The "make weight slices" are formed by 1) mixing the lean remnants with semi-emulsified ham fat; 2) placing the mixture into a vacuum stuffer and stuffing the mixture into a fibrous casing; 3) freezing the stuffed casings; and 4) slicing the stuffed casings to form the make weight slices of a desired weight. The make weight slices made according to this method are easy to handle and have a consistent, known weight. The method greatly simplifies the process of making the controlled-weight serving portions.

대표청구항 ▼

1. A method for processing a dry-cured meat comprising the steps of:(a) cutting a slice from a boneless center portion of dry-cured meat to form a meat slice having adjacent first and second areas; (b) mixing a binding agent with pieces of the dry-cured meat from other portions than the boneless cen

1. A method for processing a dry-cured meat comprising the steps of:(a) cutting a slice from a boneless center portion of dry-cured meat to form a meat slice having adjacent first and second areas; (b) mixing a binding agent with pieces of the dry-cured meat from other portions than the boneless center portion to form a mixture; (c) stuffing the mixture into a casing to form a stuffed casing; (d) freezing the stuffed casing; (e) while frozen, cutting a slice from the stuffed casing to form a supplement slice; (f) placing the supplement slice on the first area of the meat slice; and (g) folding the area of the meat slice over the supplement slice to sandwich the supplement slice between the first and second areas of the meat slice to form a service portion.