Citrus product as replacement in food items

The present invention is directed to certain food stuffs wherein certain ingredients in foods are substituted by a product made of citrus peel that has been ground to a powder to form a citrus product. The certain ingredients in the foodstuff are, for example, milk and eggs. The citrus product has oils contained therein that are reduced from 78% in some instances and to 1.8% in other instances. Depending on the use, the citrus product could be used to substitute certain meats in certain foods to render them meatless the result being the same in taste and the same in appearance. In other instances, the citrus product is used as a substitute in deep frying foods and as a replacement in the batter that makes breads, muffins or cornstarch. Again the result is the same as mentioned above.

Meat aging composition using mulberry and meat aging method using the same

Disclosed are a meat aging composition and a meat aging method using same. The meat aging composition, which includes 1-25 wt % of a Cudrania tricuspidata bark extract, 10-30 wt % of a Cudrania tricuspidata leaf extract and 20-60 wt % of a Cudrania tricuspidata fruit extract, can improve taste and chewiness of meat by tenderizing the meat, lower cholesterol, improve storage property of the meat and cure hangover and protect the liver when the meat is eaten with liquor.

Butchering processes for meat products

A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural seam, the first portion comprising rhomboideus, spinalis dorsi, and serratus ventralis muscles, and the second portion comprising multifidus dorsi, complexus, and longissimus dorsi muscles; sectioning the first portion to substantially remove the rhomboideus and the spinalis dorsi therefrom, leaving a denuded serratus ventralis; sectioning the serratus ventralis into a first set of separate portions. The method may further include: sectioning the second portion into a second set of separate portions, each separate portion in the second set including the multifidus dorsi, complexus, and longissimus dorsi muscles.

SPREAD TYPE PROCESSED FOODS USING FOIE GRAS AND CHICKEN BREASTS, COMPOSITION THEREOF AND METHOD FOR MANUFACTURING THE SAME

The present invention provides a spread type processed food using foie gras (duck liver, goose liver) and chicken breasts, a composition thereof and a method for manufacturing the same, and more particularly, a spread type processed food using foie gras and chicken breasts, which is manufactured using foie gras and chicken breasts in a spread form such as butter or jam that can be simply spread on a preferred food such as bread and easily eaten, wherein fishy smell and peculiar smell (odor) of foie gras are effectively removed to allow people of all ages and both sexes to easily eat without repulsion, and the processed food is rich in protein and contains diverse vitamins to promote brain development of growing children and protect various diseases, thereby planning promotion of public health, as well as a composition thereof and a method for manufacturing the same. 1. A method for manufacturing a spread type processed food using a duck liver and chicken breasts , comprising:(a) washing a loaf of duck liver with running water to remove secretions;(b) dicing the loaf of duck liver into a uniform size;(c) salt-seasoning the diced duck liver with a marinade prepared by mixing 5 g of garlic and 20 ml of Korean wine, ‘soju’, for 50 to 80 minutes to primarily remove liver smell;(d) vacuum packing raw chicken breasts and cooking the same in sous vide mode at 50 to 80° C. for 20 to 50 minutes;(e) washing the marinated duck liver with clean water, pouring 50 ml of soju to the marinated duck liver, and then, cooking the same in Flambee method a temperature of 78 to 110° C. for 5 to 10 minutes in order to secondarily remove the liver smell; and(f) introducing 9 to 14 wt. % of the Flambee-cooked duck liver, 38 to 50 wt. % of the sous vide-cooked chicken breasts, 10 to 14 wt. % of butter, 17 to 23 wt. % of whipped cream, 1.3 to 1.6 wt. % of brandy, 5 to 7 wt. % of cassava powders, additives and purified water into a blender, followed by finely grinding the mixture so as to ...

METHOD FOR PRODUCING MEAT PROCESSED FOOD

The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material. 1. A method for producing a meat processed food , comprising the steps of:cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; andfilling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.2. The method for producing a meat processed food according to claim 1 , wherein the gel-like material has a viscosity of 1.0 to 17.0 Pa·s.3. The method for producing a meat processed food according to claim 1 , wherein the filling of the gel-like material is carried out by an injection method.4. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is deacylated gellan gum.5. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is used in combination with gelatin.6. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is used in combination with a metal salt.7. The method for producing a meat processed food according to claim 1 , wherein the concentration of the gelling agent in the gelling agent solution is 0.01% to 2.00% by weight.8. The method for producing a meat processed food according to claim 1 , which further comprises a step of cooking the meat-containing raw material filled with the gel-like material claim 1 , after completion of the filling step.9. The method ...

METHOD AND SYSTEM FOR MICROWAVE DECONTAMINATION OF FOOD SURFACES

A method and a system for decontamination the surface of food items such as meat pieces is described. A method includes obtaining at least one food item and/or at least one meat piece to be surface decontaminated, microwave treating the food item and/or the meat piece with microwaves in the range of 0.5-18 GHz such as 4-18 GHz, wherein the microwave treating is performed on at least one food item and/or meat piece which is packed in a packaging material, and/or the food item and/or meat piece pivot during microwave treating at least along two circular paths. 115-. (canceled)16. A method for decontaminating the surface of at least one meat piece with a non-processed interior , said method comprising the steps of:microwave treating at least one meat piece with a non-processed interior with microwaves in the range of 0.5-4 GHz or in the range of 4-18 GHz, wherein said microwave treating is performed on said at least one meat piece, the at least one meat piece packed in a packaging material comprising an active or passive material;microwave treating the at least one meat piece for a time period such that the meat surface becomes decontaminated and the interior of the meat piece is not heated substantially; andobtaining at least one surface decontaminated meat piece with a non-processed interior.17. The method according to claim 16 , wherein the packaging material comprises a susceptor material capable of interacting with microwaves by becoming heated.18. The method according to claim 16 , wherein said microwave treatment is performed for a duration of time such that water boils at the meat surface or between the meat surface and the packaging material claim 16 , or both.19. The method according to claim 16 , wherein the packaging material is sealed by vacuum sealing.20. The method according to claim 16 , wherein the packaging material comprises at least one valve or semi-permeable membrane allowing steam to diffuse out of the packaging material claim 16 , or both.21. ...

OIL-IN-WATER EMULSIONS FOR MEAT AND POULTRY PRODUCTS AND METHODS OF PRODUCING SAME

The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein. 1. A method of preparing a food product comprising:a) preparing a first liquid phase comprising at least one water soluble component dissolved in water;b) preparing a second liquid phase comprising an edible fat, wherein the second liquid phase is at a temperature above the melting point of the edible fat;c) homogenizing the first liquid phase and the second liquid phase together to provide an emulsified product; andd) providing the emulsified product to the food product.2. The method of claim 1 , wherein the temperature of the first liquid phase is not more than 10 claim 1 , 9 claim 1 , 8 claim 1 , 7 claim 1 , 6 or 5 degrees Celsius lower than the temperature of the second liquid phase.3. The method of claim 1 , wherein the emulsified product is injected into the food product.4. The method of claim 1 , wherein the mean size of the particles in the emulsified product is less than 10 μM claim 1 , optionally less than 9.5 claim 1 , 9.0 claim 1 , 8.5 or 8.0 μM.5. The method of claim 1 , wherein the emulsified product is free from an emulsifying agent.6. The method of claim 1 , wherein the emulsified product is at a temperature that allows injection of the emulsified product into the food.7. The method of claim 1 , wherein the first liquid phase and second liquid phase are combined immediately prior to claim 1 , or during claim 1 , homogenization.8. The method of claim 1 , wherein the emulsified product solidifies in the food product.9. The method of claim 1 , further comprising:e) vacuum packaging and/or quick freezing the food product.10. The method of wherein the food product is meat or poultry claim 1 , optionally ...

Method and composition for preparing cured meat products

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

High Stearic Acid Marinade

A fat composition comprises: greater than 70% by weight stearic acid; from 5% to 20% by weight oleic acid; and from 1% to 10% by weight palmitic acid; said percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 40% by weight of StStSt triglycerides and greater than 10% by weight of PSttriglycerides based on total triglycerides present in the composition, and a weight ratio of PSt:StStSt triglycerides of less than 0.5, wherein P is palmitic acid and St is stearic acid. The fat may be used in a marinade. 1. A fat composition comprising:greater than 70% by weight stearic acid;from 5% to 20% by weight oleic acid; andfrom 1% to 10% by weight palmitic acid;the percentages of the acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and{'sub': '2', 'greater than 40% by weight of StStSt triglycerides and greater than 10% by weight of PSttriglycerides based on total triglycerides present in the composition, and'}{'sub': '2', 'a weight ratio of PSt:StStSt triglycerides of less than 0.5,'}wherein P is palmitic acid and St is stearic acid.2. The fat composition as claimed in claim 1 , comprising from 8% to 18% by weight oleic acid.3. The fat composition as claimed in comprising from 70% to 80% by weight stearic acid.4. The fat composition as claimed in claim 1 , comprising from 2% to 8% by weight palmitic acid.5. The fat composition as claimed in any one of the preceding claim 1 , comprising from 45% to 65% by weight of StStSt triglycerides.6. The fat composition as claimed in claim 1 , having a weight ratio of PSt:StStSt triglycerides in the range of from 0.15 to 0.4.7. The fat composition as claimed in claim 1 , having a PSt content of from 0.5% to 2% by weight.8. The fat composition as claimed in claim 1 , which comprises or consists of a stearin fraction of an ...

Injectable Protein Product

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein. 2. The injectable salted aqueous suspension of claim 1 , wherein when added to animal muscle tissue to retain moisture claim 1 , said the injectable salted aqueous suspension of functional animal muscle tissue protein composition is injected into said animal muscle tissue at a weight ratio between about 0.03% and about 18% by weight of the injectable salted aqueous suspension of functional animal muscle tissue composition to said animal muscle tissue.3. The injectable salted aqueous suspension of claim 2 , wherein when said animal muscle tissue is cooked with said injectable salted aqueous suspension of functional animal muscle protein composition claim 2 , the animal muscle tissue weighs between about 1% and about 20% greater than an animal muscle tissue not cooked with said injectable salted aqueous suspension4. The injectable salted aqueous suspension of claim 2 , wherein when said animal muscle tissue is thawed with said injectable salted aqueous suspension of functional animal muscle protein composition claim 2 , the animal muscle tissue weighs between about 4% and about 15% greater than an animal muscle tissue not thawed with said injectable salted aqueous suspension.5. The injectable salted aqueous suspension of wherein the injection of the salted aqueous suspension of functional animal muscle tissue protein composition is followed by vacuum tumbling.6. The injectable salted aqueous suspension of wherein said injectable salted aqueous ...

SYSTEM AND METHOD FOR PREPARING MEAT PRODUCTS

A method and system for preparing meat products is provided. In various embodiments, methods and systems for preparing and producing jerky are provided. Embodiments of the present disclosure comprise structure for efficiently distributing, moving, marinating and preparing meat products including jerky. Enhanced efficiencies for jerky production and marinade usage are provided. 1. A system for handling and preparing jerky , the system comprising:a rack member operable to support a meat product and to allow at least a portion of the meat product to be exposed to an external environment;a tank comprising an internal volume operable to receive the rack member;the tank comprising a sump in a lower portion of the tank, the sump operable to receive fluid that is gravity-fed to the sump;the sump comprising at least one outlet;a conduit in fluid communication with the outlet;a pump in communication with the conduit, wherein the pump is operable to provide a force to convey a fluid from the settling portion; anda dispensation device operable to dispense a fluid to the rack member.2. The system of claim 1 , wherein an inlet of the pump is connected to the conduit claim 1 , and wherein an outlet of the pump is connected to the dispensation device and the pump is operable to recirculate a fluid within the tank.3. The system of claim 1 , wherein the dispensation device is positioned vertically above the tank.4. The system of claim 1 , wherein the sump comprises a drain valve that is operable to selectively dispense tank contents.5. The system of claim 1 , wherein at least one of the tank and the rack member comprises stainless steel.6. The system of claim 1 , wherein the rack member comprises a support member and a plurality of horizontally-extending screens claim 1 , the horizontally-extending screens being selectively removable from the support member.7. The system of claim 6 , wherein the horizontally-extending screens are spaced apart from one another by at least ...

MODULAR DEVICE FOR INTRODUCING EDIBLE FLUID TO FOOD PRODUCT

A modular device for introducing an edible fluid to a food product includes a dispenser body having a cartridge receiving cavity associated therewith. A dispenser base is coupled or coupleable to the dispenser body, and a dispenser tip is coupled or coupleable to the dispenser base and is in fluid communication with the cartridge receiving cavity when in place. An actuatable piston is operably coupled to the dispenser body in communication with the cartridge receiving cavity. An insertable and removable cartridge is carriable by the dispenser body in the cartridge receiving cavity, and is positionable so as to be in communication with the actuatable piston. An edible fluid is carried by the cartridge, the edible fluid being dispensable to a food product through the dispenser tip when in place as the actuatable piston is actuated to cause the edible fluid to be expelled from the cartridge through the dispensing tip. 1. A modular device for introducing an edible fluid to a food product , comprising:a dispenser body having a cartridge receiving cavity associated therewith;a dispenser base, coupleable to the dispenser body;a dispenser tip, coupleable to or integrated with the dispenser base and being in fluid communication with the cartridge receiving cavity when attached to the dispenser body through the dispenser base;an actuatable piston, operably coupled to the dispenser body in communication with the cartridge receiving cavity;an insertable and removable cartridge, carriable by the dispenser body in the cartridge receiving cavity, the cartridge being positionable so as to be in communication with the actuatable piston; andan edible fluid, carried by the cartridge, the edible fluid being deliverable to a food product through the dispenser tip when in place as the actuatable piston is actuated to cause the edible fluid to be expelled from the cartridge through the dispenser tip.2. The modular device of claim 1 , further comprising a moveable handle associated with ...

Preparation Of Meat Jerky

A method for preparing meat jerky is provided. A whole slab of raw meat is sliced into multiple whole, single slices of meat. A marinade is prepared including dark brown sugar, liquid smoke, worcestershire sauce, clover honey, a hot sauce, and a teriyaki sauce. The whole, single slices of meat are marinated for a predetermined amount of time and temperature in a refrigerator. The marinated whole, single slices of meat are flavored with one of multiple flavoring agents, for example, black pepper, cayenne pepper, jalapeno pepper, sriracha, lemon pepper, garlic, herbs, a barbeque spice blend powder, etc., to obtain the corresponding flavoring agent flavor. The marinated and flavored whole, single slices of meat are cooked in a cooking appliance at a predetermined temperature for a predetermined amount of time. The cooked whole, single slices of meat are then cooled to room temperature to produce whole, single slices of meat jerky. 1. A method for preparing meat jerky , the method comprising:slicing a whole slab of raw meat into a plurality of whole, single slices of meat about 1/16 inches to about ⅛ inches thick; about 10% by weight dark brown sugar;', 'about 0.625% by weight liquid smoke;', 'about 0.625% by weight worcestershire sauce;', 'about 8.75% by weight clover honey;', 'about 0.625% by weight hot sauce; and', 'about 42.5% by weight teriyaki sauce;, 'preparing a marinade for marinating the whole, single slices of meat, the ingredients of the marinade comprisingwherein percent weight of each of the ingredients of the marinade is based on weight of the raw meat used to prepare a batch of the meat jerky;marinating the whole, single slices of meat in the marinade for about 6 hours to about 10 hours at about 40° F. to about 55° F. in a refrigerator;flavoring the marinated whole, single slices of meat with about 0.04% by weight of one of a plurality of flavoring agents comprising black pepper, cayenne pepper, chili powder, jalapeno juice, jalapeno pepper, sriracha, ...

APPARATUS FOR AND METHODS OF MARINATING FOOD

One aspect of the present invention pertains to a method of marinating food. Another aspect of the present invention pertains to an apparatus for marinating food. 1. An apparatus for marinating food when used in a dish with marinade , the apparatus comprising:a substantially planar stage having an upper surface and a lower surface, the planar stage comprising a food grade material; anda plurality of projections extending up from the planar stage, the plurality of projections being sized and disposed so as to support the food, the plurality of projections comprising a food grade material, the plurality of projections being spaced apart and of sufficient height to allow marinade flow under the food; wherein the apparatus in the dish with marinade holds the underside of the food in contact with the marinade.2. The apparatus of claim 1 , wherein the substantially planar stage has one or more through holes to allow passage of marinade therethrough.3. The apparatus of claim 1 , further comprising one or more supports extending from the planar stage to hold the planar stage away from the bottom of the dish an amount sufficient to allow marinade to flow between the underside of the food and the bottom of the dish claim 1 , the one or more supports having holes and/or spacing to allow marinade flow.4. The apparatus of claim 1 , wherein the projections are shaped to include a spherical cap claim 1 , a truncated cone claim 1 , and/or a truncated pyramid.5. The apparatus of claim 3 , wherein the one or more supports are shaped to include an inverted spherical cap claim 3 , an inverted truncated cone claim 3 , and/or an inverted truncated pyramid.6. The apparatus of claim 1 , wherein the substantially planar stage has one or more through holes to allow passage of marinade therethrough from the bottom of the dish upward to contact underside of food and further comprising one or more supports extending down from the planar stage to hold the planar stage away from the bottom of the ...

METHOD OF MAKING BACON STYLE SLICED PORK

A method of making bacon styled sliced pork by cutting a layer of muscle and fat from an outer surface of a pork ham. After smoking and curing the layer, the layer is rolled out and cut into blocks. The blocks are then fed into a slicing machine to make slices of bacon style pork. 1. A method of making bacon style sliced ham , comprising:obtaining a pork ham having a shank end, a butt end, and an outer surface;cutting a layer of muscle and fat from the outer surface of the pork ham;smoking and curing the layer of muscle and fat;rolling the layer of muscle and fat out;cutting the rolled out layer of muscle and fat into blocks; andfeeding the cut blocks into a slicing machine.2. The method of wherein the layer of muscle and fat has a thickness of 1½ to 2 inches.3. The method of wherein the blocks are cut to a 12×12 inch size. This invention is directed to a method of making bacon style sliced pork and more particularly making bacon style sliced pork from a pork ham.There are many cuts of pork such as a pork shoulder or butt, a pork belly, a pork ham, or the like. From these different cuts comes a number of pork products. For example, one of the more popular products that come from the pork belly is bacon. As a result of the popularity of bacon, not only are pork bellies sometimes in short supply, but they are also expensive in comparison to other cuts.In contrast, pork hams are less popular and less expensive. Typically the pork ham is cooked as a whole or large circular slices are cut off the butt end. As a result of the difference in cost and popularity, there is a need in the art for a way to use pork hams as a replacement for pork bellies.An objective of the present invention is to provide a method that produces a novel way of using a pork ham.Another objective of the present invention is to provide a method of producing a less expensive alternative to bacon.These and other objectives will be apparent to one having ordinary skill in the art based upon the ...

DEVICE AND METHOD FOR PRODUCING MEAT PRODUCTS

The invention relates to a device and a method that can be carried out using said device, for producing meat products using pieces of raw meat that are joined together and subsequently cooked and/or that absorb a liquid composition. The device has working surfaces that encompass an inner volume, at least one of said working surfaces having a drive for back-and-forth motion and for pressing the at least one working surface against pieces of raw meat situated in the inner volume that is encompassed by the working surfaces. 11234111111ab,c,d. A device for producing meat products with discontinuously or continuously arranged work surfaces ( , , , ) , which encompass an internal volume and at least one work surface () of which is arranged for mechanical loading against raw pieces of meat to be arranged in the internal volume , characterized in that the at least one work surface ( , , ) is driven to perform a guided reciprocating movement with a frequency of at least 0.5 Hz for at least 0.5 min by means of a drive motor (M).2117. The device according to claim 1 , characterized in that the internal volume is lined with an elastic sheath () or a rigid sheath ().31234. The device according to claim 1 , characterized in that the work surfaces ( claim 1 , claim 1 , claim 1 , ) are fixed relative to one another into an assembly and in this assembly are driven to a reciprocating movement.41234. The device according to claim 3 , characterized in that the assembly of work surfaces ( claim 3 , claim 3 , claim 3 , ) fixed against one another is guided in a frame for the reciprocating movement.51234. The device according to claim 3 , characterized in that the device has two assemblies of work surfaces ( claim 3 , claim 3 , claim 3 , ) fixed against one another claim 3 , which are driven in a common frame to an antagonistic reciprocating movement.61234. The device according to claim 1 , characterized in that the assembly of work surfaces ( claim 1 , claim 1 , claim 1 , ) fixed against ...

Marinade

A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined PSt, PStand StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade. 1. A fat composition comprising:greater than 45% by weight oleic acid;from 10% to 35% by weight stearic acid; andfrom 1% to 10% by weight palmitic acid;the percentages of the acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and{'sub': 2', '2, 'greater than 5% by weight of combined PSt, PStand StStSt triglycerides based on total triglycerides present in the composition, and'}a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3,wherein P is palmitic acid, O is oleic acid and St is stearic acid.2. The fat composition as claimed in claim 1 , comprising from 50% to 75% by weight oleic acid.3. The fat composition as claimed in claim 1 , comprising from 15% to 35% by weight stearic acid.4. The fat composition as claimed in claim 1 , comprising from 4% to 10% by weight palmitic acid.5. The fat composition as claimed in claim 1 , comprising from 7% to 25% by weight of combined PSt claim 1 , PStand StStSt triglycerides.6. The fat composition as claimed in claim 1 , having a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides in the range of from 0.5 to 2.7. The fat composition as claimed in claim 1 , having a PStcontent of greater than 2% by weight.8. The fat composition as claimed in claim 1 , which comprises or consists of an ...

METHOD FOR AGING MEAT USING WHOLE GRAIN BARLEY AND AGED MEAT THEREOF

The present invention relates to a method for aging meat using whole grain barley and aged meat using the same, and more particularly, to a method for aging meat using whole grain barley and aged meat using the same wherein a first layer of whole grain barley, a layer of meat, and a second layer of whole grain barley are filled sequentially into a vacuum packing material, thereby allowing the meat to be surrounded completely with the whole grain barley, then vacuum-packed, and finally aged in a low temperature aging refrigerator through wet aging. 1. A method for aging meat using whole grain barley , the method comprising:the preparation step of preparing a vacuum packing material, whole grain barley, and meat having a thickness in the range of 0.5 to 12 cm and applied uniformly with barley grass powder to the surface thereof;the meat and whole grain barley filling step of filling the interior of the vacuum packing material with a first layer of whole grain barley formed to a volume in the range of 20 to 200% with respect to the volume of meat, a layer of meat formed by arranging pieces of meat serially on the first layer of whole grain barley, and a second layer of whole grain barley formed on top of the layer of meat to a volume in the range of 20 to 200% with respect to the volume of meat;the vacuum packing step of conducting the vacuum packing for the meat and the whole grain barley filled in the vacuum packing material; andthe wet aging step of conducting wet aging in which the vacuum-packed meat with the whole grain barley is aged for 7 to 40 days in a low temperature aging refrigerator kept at a temperature in the range of 0 to 4° C.2. The method according to claim 1 , wherein the meat in the preparation step comprises any one selected from the group consisting of beef claim 1 , pork claim 1 , chicken claim 1 , and duck.3. The method according to claim 1 , wherein the whole grain barley in the preparation step is germinated whole grain barley.4. The method ...

MEAT IMPROVING AGENT

The present invention provides a meat processing material that can be used to provide meat having a soft and juicy texture when cooked by heating and having an increased yield after cooking. Provided are a meat improving agent containing inulin and modified starch; a meat-improving liquid composition containing the meat improving agent; and a method of improving meat, including bringing the meat improving agent or the liquid composition into contact with meat. 1. A meat improving agent comprising inulin and modified starch.2. The meat improving agent according to claim 1 , wherein a content of the inulin is from 0.5 to 50% by mass.3. The meat improving agent according to claim 1 , wherein a content of the modified starch is from 50 to 99.5% by mass.4. The meat improving agent according to claim 1 , wherein the modified starch is at least one selected from the group consisting of etherified starch claim 1 , esterified starch claim 1 , crosslinked starch claim 1 , and oxidized starch.5. A meat improving liquid composition comprising the meat improving agent according to .6. The liquid composition according to claim 5 , which has a pH of from 5 to 13.7. A method of improving meat claim 1 , comprising contacting meat with bringing the meat improving agent according to or a liquid composition comprising the meat improving agent.813-. (canceled) The present invention relates to a meat improving agent.Meat, which includes livestock meats such as beef, pork and chicken and seafood such as fish and shellfish, is preferably soft and juicy while having a muscle fiber texture. However, when actually heated, meat loses water and contracts, resulting in a dry and hard texture in many cases. In addition, the meat having lost water and contracted has a decreased volume and a lowered yield, and as a result of which the appearance is not preferable.Phosphate has been commonly used as an additive for improving the texture and volume reduction of meat. However, from the viewpoint of ...

MIXTURES AND COMPOSITIONS FOR TREATING FOOD PRODUCTS

Mixtures and liquid compositions containing the mixtures are provided for treating a food product, especially a meat product. The mixtures can include a soluble fiber and an insoluble fiber, optionally including an ascorbic acid source. The soluble fiber can be a psyllium husk. The insoluble fiber can be a citrus fiber. The ascorbic acid source can be any source high in ascorbic acid, e.g. a citrus juice powder. Methods of treating a food product using the mixtures and liquid compositions are also provided. Treated food products are further provided. The treated food product can be a beef, poultry, pork, fish, or a combination thereof The food product can include an effective amount of the mixture or liquid composition to increase the shelf life of the food product, e.g. by increasing the water holding capacity of the food product and/or decreasing the discoloration of the food product. 1. A dry mixture for treating a food product , the mixture comprising:a soluble fiber present in an amount from 20% to 60% (w/w) based upon the weight of the mixture; andan insoluble fiber present in an amount from 30% to 80% (w/w) based upon the weight of the mixture.2. The mixture of claim 1 , further comprising an ascorbic acid source present in an amount from 1% to 30% (w/w) based upon the weight of the mixture.3. The mixture of claim 1 , the composition consisting essentially of the soluble fiber and the insoluble fiber.4. The mixture of claim 2 , the composition consisting essentially of the soluble fiber claim 2 , the insoluble fiber claim 2 , and the ascorbic acid source.5. The mixture of claim 1 , wherein the soluble fiber is selected from the group consisting of psyllium husk claim 1 , flax seed claim 1 , xanthan gum claim 1 , a pectin claim 1 , and a combination thereof.6. The mixture of claim 1 , wherein the insoluble fiber is selected from the group consisting of a citrus fiber claim 1 , almond fiber claim 1 , a cellulose claim 1 , chia fiber claim 1 , coconut fiber ...

Composition for maintaining or improving the quality of processed meat

The present composition for maintaining or improving the quality of processed meat comprises on a dry matter basis:between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof;between 0.05 and 5% w/w acid equivalent of nitrite;between 0.5 and 5% w/w acid equivalent of ascorbate; andbetween 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof;wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of “label friendly” ingredients, with a more attractive consumer perception.The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

Emulsion for improving meat

The present invention includes a method and meat product made by contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt, and optionally one or more stabilizers.

Injectable Protein Product

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein. 1) The process for forming an injectable salted aqueous suspension of functional animal muscle tissue protein composition for use during a food processing injection procedure with at least one injection pathway wherein said injectable salted aqueous suspension of functional animal muscle tissue comprises sarcoplasmic proteins and myofibrillar proteins , said process comprising:A) comminuting animal muscle tissue to form comminuted animal muscle tissue,B) mixing said comminuted animal muscle tissue with a food grade alkaline composition to solubilize animal muscle protein thereby forming an aqueous alkaline solution of animal muscle protein, wherein step A) and step B) are performed simultaneously or in order,C) then mixing said aqueous alkaline solution with a food grade acid composition to form an aqueous suspension of animal muscle protein particulates, wherein steps B) and C) are performed without addition of salt apart from the food grade alkaline composition added in step B) and the food grade acid composition added in step C),D) then adding salt apart from the food grade alkaline composition of step B) and the food grade acid composition of step C) to the aqueous suspension of step C) to form a salted aqueous suspension of animal muscle protein, andE) then comminuting said salted aqueous suspension of step D) of animal muscle protein to form the injectable salted aqueous suspension of functional animal muscle tissue protein composition ...

Time accelerated enhanced-tenderness cooking process

Apparatus and associated methods relate to producing jerky by marinating and cooking a sliced piece of meat in a period of time less than 1 hour. In an illustrative example, the sliced piece of meat may marinate for a time between 3 minutes to 5 minutes. The sliced piece of meat may then cook for 30 minutes, for example, at a temperature of about 350-degrees Fahrenheit. The sliced piece of meat may include a dimension between about 1/7 and about 1/9 of an inch. Advantageously, a user may fully prepare a sliced piece of tender jerky in less than 1 hour.

Composition for maintaining or improving the quality of processed meat

The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and combinations thereof; between 0.02 and 2% w/w acid equivalent of glutamate; and between 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0. This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of vegetal ingredients, with a more attractive consumer perception. The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

Automatic Meat Seasoning Apparatus

An automatic meat seasoning apparatus for seasoning and tenderizing meat includes a housing having a housing aperture extending through to a cavity. A housing door is coupled to the housing to seal and unseal the housing aperture. A cylindrical drum is coupled to a pair of axles such that the drum is and rotatably coupled within the cavity. The drum has a drum aperture and a plurality of circular seasoning apertures. A drum door is coupled to the drum to close and open the drum aperture. A plurality of spikes is coupled inside the drum to gouge and tenderize a piece of meat placed inside the drum. A motor is coupled through the housing to rotate the drum. A control unit is coupled to the housing to operate the motor. 1. An automatic meat seasoning apparatus comprising:a housing having a right face, a left face, a front, a rear, a top, a bottom, and a cavity, the housing having a housing aperture extending through to the cavity from the front to the top and from proximal the right face to proximal the left face;a housing door swingably coupled to the housing, the housing door having a first hinge coupled to an upper edge of the housing aperture, the housing door having an open position and an alternate closed position, the housing door in the closed position sealing the housing aperture;a handle coupled to the housing door;a pair of supports coupled to the housing, the pair of supports comprising a right support coupled to the right face and a left support coupled to the left face;a pair of axles coupled to the housing, the pair of axles comprising a free axle and a drive axle, the free axle being centrally coupled to the right face of the housing within the cavity, the drive axle being centrally coupled to the left face of the housing within the cavity;a cylindrical drum coupled to the pair of axles, the drum being coaxially and rotatably coupled within the cavity, the drum having a right wall, a left wall, a body wall, and an inside, the right wall being coupled to ...

Marinator Apparatus

A marinator apparatus for the preparation of pieces of a whole chicken includes a fluid-tight hollow drum with opposing top and bottom walls that are substantially planar and that include an opening with a lid configured to sealingly close the opening. The drum further includes an interior baffle fixed inside that separates the drum into a top compartment accessible only through the top opening and an opposite bottom compartment accessible only through the bottom opening. The drum is supported for rotation by a support axle projecting from one end wall and a drive axle projecting from the opposite end wall. The drive axle includes a driven gear configure to be driven by a powered drive gear. 1. A marinator apparatus comprising:a fluid-tight hollow drum, elongated along a longitudinal axis and including opposing top and bottom walls that are substantially planar, a shell between said top and bottom walls that is substantially circular, and opposite end walls;a top opening defined in said top wall having a top lid configured to sealingly close said top opening, said top opening sized to permit introduction of a food item to be treated within the drum;a bottom opening defined in said bottom wall having a bottom lid configured to sealingly close said bottom opening, said bottom opening sized to permit introduction of a food item to be treated within the drum;an interior baffle fixed inside said hollow drum between said top and bottom walls to define a top compartment accessible only through said top opening and an opposite bottom compartment accessible only through said bottom opening;a support axle fixed to and projecting from one of said opposite end walls colinear with the longitudinal axis of the drum; anda drive axle fixed to and projecting from the other of said opposite end walls colinear with the longitudinal axis of the drum, said drive axle configured to be rotatably driven by a source of rotational power.2. The marinator apparatus of claim 1 , wherein said ...

METHODS AND SYSTEMS FOR HEAT TREATING A FOOD PRODUCT

Methods for heat treating food products include controlling a temperature of a heating element to a maximum temperature correlated to a desired temperature for the food product. A sensed temperature of the heating element may be used to control the maximum temperature. An oven includes a heating element and a temperature sensor configured to sense the temperature of the heating element, and a controller that limits the temperature of the heating element based on output from the temperature sensor. 1103-. (canceled)104. An oven , comprising:a housing defining an interior cooking space;an electrically energizable heating element exposed to air that is in or enters the interior cooking space and configured to heat that air;a temperature sensor configured to sense a temperature of the heating element; anda controller configured to impose an upper limit on the temperature of the heating element and respond to output from the temperature sensor such that the heating element temperature does not exceed the upper limit while the oven heat treats a food product primarily by thermal transfer of heat from the air heated by the heating element to the food product by natural or forced air convection.105. The oven of claim 104 , further comprising a user interface that comprises an activation input structure by which a user can activate imposition of the upper limit by the controller.106. The oven of claim 105 , wherein the user interface comprises a deactivation input structure by which imposition of the upper limit by the controller can be deactivated.107. The oven of claim 106 , wherein the activation input structure and the deactivation input structure are the same on-off structure.108. The oven of claim 104 , wherein the controller is configured to set the upper limit of the temperature of the heating element to be a set cooking temperature and/or a set internal doneness temperature of a food product to be heat treated claim 104 , plus a predetermined droop offset of the ...

METHOD AND APPARATUS FOR COLD SMOKING MEAT OR SEAFOOD

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood. 115-. (canceled)16. A smoking apparatus for producing a blending smoke for smoking meat or seafood , the smoking apparatus comprising:an inlet for receiving a first unfiltered smoke comprising a harsh flavor imparting characteristic;a filter in communication with the inlet for removing the harsh flavor imparting characteristic from the first smoke thereby producing a filtered smoke;a smoke collection chamber for receiving an organic smoking material, the smoke collection chamber in communication with a burner for smoking material placed in the smoke collection chamber to generate an unfiltered smoke;a smoke mixing bladder in communication with both the filter and the smoke collection chamber for receiving the filtered smoke and the unfiltered smoke for blending the filtered smoke and the unfiltered smoke for providing a blended smoke for curing and cold smoking a meat or seafood.17. The smoking apparatus of claim 16 , further comprising:i) a flow meter and a flow valve between the filter and the smoke mixing bladder for allowing variable control of the flow of ...

IMPROVEMENT IN COOKED MEAT MANUFACTURING

The present invention relates to the use of lactic acid bacteria strains and compositions comprising these strains for manufacturing cooked meat with improved properties. These strains and compositions are particularly suitable for manufacture of cooked ham, frankfurter sausages and mortadella. 1Streptococcus thermophilusLactobacillus sakeiLactobacillus curvatusPediococcusStaphylococcus. Bacterial composition comprising at least one strain and at least one bacteria strain selected from the group consisting of a strain , a strain , a strain from the genus and/or a strain from the genus.3Streptococcus thermophilusStaphylococcus. Bacterial composition according to or , comprising at least one strain and a strain , and optionally at least one lactic acid bacteria.4StaphylococcusStaphylococcus vitulinus,. Bacterial composition according to any one of to , wherein said strain is a in particular the strain deposited under the Budapest Treaty on Jan. 14 , 2014 at Leibniz-Institut DSMZ under number DSM28254.5. Bacterial composition according to any one of to , which is frozen , dried , freeze dried , liquid , solid , in the form of pellets or frozen pellets , or in a powder or dried powder.6. Method to manufacture a fully-cooked NSS meat , comprising:{'i': 'Streptococcus thermophilus', '1) putting a raw meat into contact with at least a bacterial composition comprising at least one strain, wherein said bacterial composition does not comprise lactose, to obtain a prepared meat; and'}2) heat-treating said prepared meat under appropriate conditions to obtain a fully-cooked NSS meat, wherein said heat-treatment comprises cooking said prepared meat up to a core temperature of at least 60° C.7. Method to manufacture a fully-cooked NSS meat according to claim 6 , comprising:{'i': 'Streptococcus thermophilus', '1) putting a raw meat into contact with at least a bacterial composition comprising at least one strain, to obtain a prepared meat,'}2a) heat-treating said prepared meat, to ...

SMOKE INJECTOR FOR A FOOD PRODUCT

A device for injecting dry smoke into a food product is disclosed. The device includes a smoke injector having an external wall with a plurality of apertures formed therein that communicate with a smoke-injector conduit. The smoke-injector conduit is in fluid communication with a smoke reservoir that houses dry smoking media therein. A fan directs dry smoke produced from said dry smoking media into the smoke-injector conduit such that the dry smoke is eluted through said plurality of apertures in order to introduce said dry smoke to an interior of the food product when impaled by said smoke injector. 1. A device for injecting dry smoke into a food product , the device comprising:a smoke injector configured to impale a food product and comprising an external wall defining a smoke-injector conduit, a plurality of apertures in said external wall providing fluid communication therethrough;a smoke reservoir remote from and in fluid communication with the smoke-injector conduit, the smoke reservoir being configured to house dry smoking media therein; anda first fan for directing dry smoke produced from dry smoking media in said smoke reservoir into the smoke-injector conduit such that the dry smoke is eluted through said plurality of apertures in order to introduce said dry smoke to an interior of the food product when impaled by said smoke injector.2. The device of claim 1 , the smoke injector comprising an elongated hollow tube having a first end and a second end claim 1 , said first end being conically shaped with an end aperture formed at a tip of the first end.3. The device of claim 2 , further comprising a transfer conduit providing said fluid communication between said smoke reservoir and said smoke-injector conduit claim 2 , said transfer conduit having an inlet end removably coupled to the smoke reservoir and an outlet end removably coupled to the second end of the smoke injector.4. The device of claim 3 , further comprising a heating element configured to apply ...

HAM AND PORCINE PRODUCTS AND PROCESS FOR PREPARING THE SAME

A ham being formed of a single unitary muscle piece from a whole ham leg. The unitary muscle piece is formed in a substantially cylindrical shape with a fat cap extending along an outer surface the unitary muscle, when formed in the cylindrical shape. 1. A ham comprising:a cut of meat selected from the group consisting essentially of: a single unitary muscle piece from a whole ham leg or a primal piece consisting of five adjoining muscle groups from a whole ham leg;said unitary muscle piece being formed in a generally cylindrical shape; anda fat cap extending along an outer surface the unitary muscle when formed in the cylindrical shape.2. The ham of claim 1 , wherein the majority of the fat present in the ham is located on the outer surface of the unitary muscle when formed in the cylindrical shape.3. The ham of claim 1 , wherein the cut of meat includes only one muscle piece.4. The ham of claim 1 , wherein the cut of meat does not include a casing.5. The ham of claim 1 , wherein the diameter of the ham is between about 3.5 inches and about 4.5 inches.6. The ham of claim 1 , wherein the ham is boneless.7. The ham of claim 1 , wherein the longitudinal length of the ham in between about 15 and about 19 inches.8. The ham of claim 1 , wherein the fat cap covers about 25% to about 75% of the outer surface area of the ham.9. The ham of claim 1 , wherein the fat cap is approximately ¼ inch thick.10. The ham of claim 1 , wherein the generally cylindrical shape includes: a generally rounded outer surface.11. The ham of claim 1 , wherein the generally cylindrical shape includes: a longitudinal length of the ham that is significantly greater than a diameter of the ham.12. The process of preparing a ham including:trimming a whole ham leg such that the bone and skin are removed, and a single unitary muscle piece remains;applying a brining solution to the muscle piece;rolling the muscle piece into a generally cylindrical shape such that a fat cap extends over an outer surface of ...

COOKING UTENSIL FOR FLAVORING POULTRY

A cooking utensil for flavoring a whole bird with salt includes a salt block configured to fit into the body cavity of a bird and a base pan having a salt block holder for holding the salt block in an upright position on the base pan. A whole bird can be placed over the upright salt block in the pan such that the salt block inserts into the body cavity of the bird. The cooking utensil holds a whole bird upright and at the same time adds salt flavor to the bird as it is being cooked. 1. A cooking utensil for flavoring a whole bird , such as a whole chicken , having a body cavity , comprising:a salt block having a bottom end and being configured to fit into the body cavity of a bird,a base pan, andmeans for holding the salt block in an upright position on the base pan, wherein a whole bird can be placed in the base pan over the upright salt block such that the upright salt block inserts into the body cavity of the bird and holds the bird in an upright position.2. The cooking utensil of wherein the holding means includes:an anchor post extending upwardly from the base pan, andan anchor hole in the bottom end of the salt block, wherein the anchor hole is sized to receive the anchor post extending upwardly from the base pan when the salt block is placed bottom end down over the anchor post.3. The cooking utensil of wherein the salt block has an elongated shape wherein the elongated shape provides elongated upwardly extending sidewalls for heat and salt transfer.4. The cooking utensil of wherein the salt block has a truncated cone shape.5. The cooking utensil of wherein the salt block has a truncated pyramid shape.6. The cooking utensil of wherein the base pan has a substantially flat bottom portion and a rim surrounding the bottom portion.7. The cooking utensil of wherein the substantially flat bottom portion of the base pan has a plurality of perforations that allow juices from the upright bird in the base pan to drain from the base pan.8. The cooking utensil of wherein ...

COOKED TURKEY WING PRODUCT

Pre-cooked turkey wing food products are made by a method comprising: providing a plurality of partitioned turkey wing segments; applying a marinade to the partitioned turkey wing segments to form a marinade/partitioned turkey wing segment composition having a ratio of marinade to partitioned turkey wing segments of at least 5:100 by weight; cooking the marinade/partitioned turkey wing segment composition in an environment that retains at least a majority of the marinade in the composition throughout the cooking process, for a time of at least 0.5 hours per pound at an ambient temperature of at least 160 F to provide a cooked marinade/partitioned turkey wing segment composition; cooling the cooked marinade/partitioned turkey wing segment composition; and providing the cooked marinade/partitioned turkey wing segment composition in a packaging format suitable for distribution. In an embodiment, the partitioned turkey wing segments are sub-partitioned midwing portions. 1. A method of providing pre-cooked turkey wing food products comprising:providing a plurality of partitioned turkey wing segments selected from the group consisting of drummettes, midwing segments, midwing segments that have been further partitioned into sub-partitioned midwing portions, wingtip segments, and combinations thereof;applying a marinade to the partitioned turkey wing segments to form a marinade/partitioned turkey wing segment composition having a ratio of marinade to partitioned turkey wing segments of at least 5:100 by weight;cooking the marinade/partitioned turkey wing segment composition in an environment that retains at least a majority of the marinade in the composition throughout the cooking process, for a time of at least 0.5 hours per pound at an ambient temperature of at least 160° F. to provide a cooked marinade/partitioned turkey wing segment composition;cooling the cooked marinade/partitioned turkey wing segment composition; andproviding the cooked marinade/partitioned turkey ...

MEAT AGING CHAMBER AND SYSTEM UTILIZING A COMMUNICATIONS NETWORK

A meat aging chamber suitable for residential or portable use is provided. An aging apparatus comprises a refrigerated aging cabinet having a climate created by environmental apparatus. A server in a cloud resource communicates with a control circuit in the aging apparatus and with a portable interactive device. In a setup mode the portable interactive device communicates with a control circuit in the aging apparatus via a communications interface to identify the user to the control circuit. In an operating mode the communications interface enables communication between the cloud resource and the control circuit. A sensor module provides current values to the cloud resource for controlling operation in accordance with a software program embodying the aging protocol. The cloud resource can inform the smartphone of aging progress and alarm conditions. Physical features enable embodying the functions of a commercial aging chamber in a residential sized unit. 1. A meat aging apparatus comprising:an aging cabinet;an aging chamber located in said cabinet,environmental apparatus located below said aging chamber and comprising a fan, a humidifier, and a refrigeration compressor;an instrumentation module comprising sensors monitoring environmental conditions and producing data outputs indicative of environmental conditions;a control circuit coupled to receive the data outputs from said instrumentation module and to provide control signals to said environmental apparatus and comprising a control circuit processor;a communications interface, said control circuit being coupled to said communications interface for communication therewith, and said communications interface having a terminal for coupling to provide communications between said control circuit and a cloud resource, the cloud resource comprising a server hosting an aging protocol;a portable interactive device coupled for interactions with said control circuit and the cloud resource, said portable interactive service ...

DRIED FOOD PRODUCT AND METHOD FOR MAKING THE SAME

A dried food product is prepared from two or more protein sources. The protein sources may include muscle meats and vegetable protein sources. The method for preparing the dried food product includes size reduction, mixing, and drying. 1. A dried food product comprising:a first source of protein;a second source of protein different from the first source of protein, the first and second sources of protein being selected from beef, pork, chicken, turkey, venison, bison, lamb, fish or seafood;the dried food product having a moisture content of about 18 to about 30%, a fat content of less than about 12%, and a moisture-to-protein ratio of 0.75 parts or less of moisture for every 1 part of protein.2. The dried food product of claim 1 , wherein the first source of protein is beef.3. The dried food product of claim 1 , wherein the first source of protein is pork.4. The dried food product of further comprising a third source of protein of plant origin.5. The dried food product of further comprising flavorings claim 1 , sugar claim 1 , water claim 1 , humectants claim 1 , binders claim 1 , curing agents claim 1 , or a combination thereof.6. The dried food product of claim 1 , wherein the dried food product comprises from about 35 to about 65 wt-% protein.7. The dried food product of claim 1 , wherein the dried food product has a water activity of about 0.5 to about 0.9.8. The dried food product of claim 1 , wherein the dried food product has a water activity of about 0.6 to about 0.85.9. The dried food product of claim 1 , wherein the dried food product is not encased in a casing.10. A packaged food product comprising: a first source of protein; and', 'a second source of protein different from the first source of protein, the first and second sources of protein being selected from beef, pork, chicken, turkey, venison, bison, lamb, fish or seafood;, 'a dried food product having a moisture content of about 18 to about 30% and a moisture-to-protein ratio of 0.75 parts or less ...

DEVICE FOR STORING, MARINATING, TRANSPORTING AND SERVING FOOD INCLUDING WARMING COVER AND CUTTING BOARD AND METHOD THEREFOR

An apparatus for marinating a food in a marinade, storing the food during marination, keeping the food warm after cooking, and supporting the food for cutting is provided, the apparatus including a vacuum-sealable marination chamber; a warming chamber; and a cutting board. 1. A method of marinating a food comprising of steps of:a) providing a chamber sized and shaped for receiving the food to be marinated;b) placing the food in the chamber;c) placing a lid over the chamber in sealing relationship therewith;d) providing a vacuum port communicating between an interior and an exterior of the chamber;e) sealably joining a vacuum pump to the vacuum port;f) using the vacuum pump to create a vacuum within the chamber;g) maintaining the vacuum in the chamber until the food is marinated; andh) thereafter releasing the vacuum from the chamber and removing the marinated food from the chamber.2. The method according to including the step of:a) providing a one way valve at the vacuum port to allow the vacuum to be drawn in the chamber after which removing the vacuum pump and maintaining the vacuum by the valve until the food is marinated.3. The method according to including the step of:a) providing the valve with a manual release thereby allowing a user to manually release the vacuum from the chamber through the vacuum port when the food is finished marinating.4. The method according to including the steps of:a) providing a surface on the lid;b) removing the marinated food from the chamber after marination and placing the marinated food on the lid; and thereafterc) further processing the marinated food on the lid. This application is a continuation of U.S. application Ser. No. 13/867,221, filed Apr. 22, 2013, which is incorporated by reference herein.An apparatus for vacuum marinating food such as meat and vegetables, keeping the food warm after cooking, and cutting the cooked food, and which eliminates the need for a separate platter upon which to place the cooked food, and ...

SYSTEM AND METHOD FOR PREPARING MEAT PRODUCTS

A method and system for preparing meat products is provided. In various embodiments, methods and systems for preparing and producing jerky are provided. Embodiments of the present disclosure comprise structure for efficiently distributing, moving, marinating and preparing meat products including jerky. Enhanced efficiencies and improved safety measures are provided. 1. A system for handling and preparing jerky , the system comprising:a lifting frame comprising a plurality of horizontal supports and a plurality of vertical supports;an upper frame member that is selectively securable to the lifting frame, and wherein the upper frame member comprises at least one lifting member operable to receive and transmit force to the lifting frame;a plurality of racks that are sized and operable to be received by the lifting frame, each of the plurality of racks comprising at least one of a mesh and a grate that is operable to support a meat product and to allow at least a portion of the meat product to be exposed to an external environment;a tank comprising an internal volume operable to receive a liquid;the internal volume of the tank being larger than a volume of the lifting frame; anda lifting assembly comprising a motor and a connecting member to selectively communicate with the lifting member of the upper frame member.2. The system of claim 1 , wherein the upper frame member is selectively securable to the lifting frame with a plurality of pins.3. The system of claim 1 , wherein each of the plurality of racks are operable to be provided within and secured by an interior surface of the vertical supports of the lifting frame.4. The system of claim 1 , wherein the tank comprises a drain valve that is operable to selectively dispense tank contents.5. The system of claim 1 , wherein at least one of the lifting frame claim 1 , the tank and the racks comprise stainless steel.6. The system of claim 1 , wherein the lifting frame comprises a rectilinear cube comprising a total volume ...

Meat treatment composition and use thereof

This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture losswith as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as ‘natural ingredients’. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.

MEAT INJECTOR

A handheld injector is provided for injecting liquid, such as flavoring or basting material, into meat or poultry. The injector includes a pistol-shaped housing which encloses a battery-powered motor for constant-rate delivery of liquid from a peristaltic pump. The injector also includes a fluid conduit within the housing through which liquid is pumped from a reservoir of liquid to a needle for injection into the meat. 1. A handheld device for injecting fluid into meat , comprising:a housing comprising a nozzle portion;a needle coupled to the nozzle portion;an internal conduit disposed within the housing and in fluid communication with the needle and a liquid reservoir external to the housing;a pump operatively connected to the internal conduit; anda trigger operatively connected to the pump, wherein the trigger is configured to actuate the pump to deliver liquid from the reservoir and discharge the liquid out of the needle.2. The handheld device of claim 1 , wherein the pump further comprises a plurality of rollers mounted on a rotatable carrier and the plurality of rollers are mounted between about 72 degrees to about 120 degrees apart on the rotatable carrier for rotation.3. The handheld device of claim 1 , further comprising an external fluid conduit extending from the liquid reservoir to the housing.4. The handheld device of claim 1 , further comprising a handle formed integrally with the housing.5. The handheld device of claim 4 , wherein the internal conduit extends from a bottom of the handle and into the pump.6. The handheld device of claim 2 , further comprising a pump cover positioned over the plurality of rollers claim 2 , wherein the pump cover comprises an aperture to allow the internal conduit to enter and exit the pump.7. The handheld device of claim 3 , further comprising a male luer connection for fluid attachment of the internal conduit and a female luer connection for fluid attachment of the external fluid conduit claim 3 , wherein the male luer ...

METHOD OF PREPARING SEAWEED EXTRACT FROM EUCHEUMA SEAWEED, ITS UTILIZATION IN PROCESSED MEATS AND A METHOD IN MAKING MEAT GELS TO SEAWEED EXTRACT FUNCTIONALITY

A method for preparing seaweed extract from Eucheuma seaweed wherein the finished product did not undergo alkali modification. The seaweed extract produced in this method was tested as a binder in 50% extended restructured ham. The results demonstrate the binding capability of the seaweed extract in meat systems. A method was then developed to monitor the quality of the finished seaweed extract in terms of protein reactivity. The measurement of the extract's functionality was done using a benchtop modelling system similar to the production of processed meat whereby the method generates what is called meat gels. 1. An alkali-free method of preparing seaweed extract from Eucheuma seaweed comprising:(a) washing or rinsing dried Eucheuma seaweed with water; and then(b) soaking the Eucheuma seaweed with dilute salt solution.2. The method in further comprising:(c) chopping the soaked iEucheuma seaweed into smaller size;(d) sterilizing and deodorizing the resultant chopped Eucheuma seaweed;(e) washing the sterilized and deodorized Eucheuma seaweed;(f) drying the resultant washed Eucheuma seaweed using a mechanical dryer;(g) grinding the resultant dried Eucheuma seaweed into an alkali-free powder;(h) packaging the resultant alkali-free powder into bags.3. The method of further including recycling the water used in step (e) into step (a).4. The method of wherein step (d) is carried out for 30 to 45 minutes with a solution of sodium hypochlorite or hydrogen peroxide at a concentration of 50 to 300 ppm.5. The method in wherein chopping step (c) is carried out with a high speed mechanical chopper or cutter and the smaller size is 2 to 4 cm.6CottoniiSpinosum.. The method in wherein the Eucheuma seaweed is Eucheuma or Eucheuma7. The method of wherein the dilute salt solution in step (b) is an aqueous solution of potassium chloride salt at a concentration of 1% to 10% by weight.8. The method of wherein the rinsing or washing step (a) is carried in 20 to 30 minutes.9. The method of ...

APPARATUS AND METHOD FOR INTRODUCING A LIQUID INTO A SEALED FOOD PACKAGE

An ported marinade injection system useful for injecting flavoring fluids into vacuum-packaged meats. The apparatus may include a package couple, a port support couple, an injection port, a self-sealing port, and a port cover. The apparatus may be used by attaching the package couple and the port support couple to a package, attaching the self-sealing port and the injection port to the port support couple, injecting a marinade or other flavoring, and covering the port to seal the flavoring within the package. 1. An apparatus for introducing a liquid into a sealed food package via an injector needle comprising:an adhesive base including a package couple and a port support couple, the package couple configured to adhesively attach to the sealed food package;an injection port including a package base interface and a seal retainer, the package base interface configured to removably couple to with the port support couple of the adhesive base; anda self-sealing port affixed to the seal retainer, and configured to permit insertion of the injector needle into the sealed food package while otherwise maintaining a seal of said sealed food package, the self-sealing port further configured to maintain said seal upon removal of said injector needle.2. The apparatus of claim 1 , further comprising a port cover affixable to the injection port claim 1 , and having an open and a closed state claim 1 , where the self-sealing port is accessible by the injector needle when the port cover is in the open state claim 1 , and the self-sealing port is inaccessible by the injector needle when the port cover is in the closed state.3. The apparatus of claim 2 , wherein the port cover includes a threaded interior portion.4. The apparatus of claim 3 , wherein the seal retainer includes a threaded exterior portion configured to mate with the port cover such that said port cover is removably couplable to said seal retainer.5. The apparatus of claim 1 , wherein the self-sealing port includes a ...

Roasting Method For Meat Based On Temperature

The invention discloses a roasting method for meat based on temperature, including: cooking: cooking the pretreated raw meat to center temperature of 70-80 degree Celsius, and maintaining for 1-2 min; drying: performing drying treatment of the surface of the raw meal: after cooking treatment; roasting: roasting the dried raw meat to surface temperature of 110-120 degree Celsius and maintaining for 5-8 min. The inventive method uses the cooking center temperature and the roasting surface temperature as key control points of roast meat to facilitate on-line monitoring and automatic production, which is an economical and practical new roasting method. The roast meat prepared by the inventive method not only ensures color and flavor of traditional roasting method, but also shortens roasting time. The roasting method can be used for the industrial production of roast meat. 1. A roasting method for meat based on temperature , being characterized in that , includes:cooking: cooking the pretreated raw meat to center temperature of 70-80 degree Celsius, and maintaining for 1-2 min;drying: performing drying treatment of the surface of the raw meat after cooking treatment;roasting: roasting the dried raw meat to surface temperature of 110-120 degree Celsius and maintaining for 5-8 min.2. The roasting method for neat based on temperature according to claim 1 , being characterized in that claim 1 , the pretreated raw meat is cooked to center temperature of 75 degree Celsius claim 1 , and maintained for 1 min.3. The roasting method for meat based on temperature according to claim 1 , being characterized in that claim 1 , the roasting temperature is 200-260 degree Celsius claim 1 , roasting the dried raw meat to surface temperature of 110-120 degree Celsius and maintaining for 5 min.4. The roasting method for meat based on temperature according to claim 1 , being characterized in that claim 1 , the roasting temperature is 240 degree Celsius claim 1 , roasting the dried raw meat to ...

RECONSTITUTED PLANT MATERIAL AND ITS USE FOR PACKAGING, WRAPPING AND FOOD APPLIANCES

The present invention relates to a plant-based wrapping paper for wrapping food. The plants (raw materials) may be fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said wrapping paper, its use for wrapping food or its use as packaging material. 159-. (canceled)60. A food product comprising:a food; anda wrapping paper in contact with the food, the wrapping paper comprising a layer of a fibrous plant product and a plant extract applied thereto.61. A food product as defined in claim 60 , wherein the layer of the fibrous plant product comprises a plant comprising a fruit claim 60 , an herb claim 60 , a medicinal plant claim 60 , a tea claim 60 , a vegetable claim 60 , a spice claim 60 , or mixtures thereof.62. A food product as defined in claim 60 , wherein the layer of the fibrous plant product comprises a blend of different plants.63. A food product as defined in claim 60 , wherein the plant extract is obtained from the same plant used to form the layer of the fibrous plant product.64. A food product as defined in claim 60 , wherein the layer of the fibrous plant product comprises at least 70% of fibrous plant product from one plant.65. A food product as defined in claim 60 , wherein the wrapping paper transfers flavoring to the food.66. A food product as defined in claim 60 , wherein the layer of the fibrous plant product or the plant extract comprises a spice or an herb.67. A food product as defined in claim 60 , wherein the wrapping paper is in the form of a bag claim 60 , a papillote claim 60 , or a box.68. A food product as defined in claim 60 , wherein the wrapping paper comprises corrugated cardboard.69. A food product as defined in claim 60 , wherein the food comprises a meat claim 60 , a fish claim 60 , cheese claim 60 , or a bakery product.70. A food product as defined in claim 60 , wherein the food comprises a vegetable or a fruit.71. A food product as defined in claim 60 , wherein the ...

MEAT TENDERIZATION AND SHELF LIFE EXTENSION

The present disclosure describes methods and systems for processing meat products via mechanical tenderization and high-pressure pasteurization in a manner that improves the texture and extends the shelf life of the processed meat. Methods of meat processing may involve mechanically tenderizing the cuts of meat and slicing the cuts of meat into meat products. Methods may also involve packaging the meat products and pasteurizing the meat products under a high pressure. The meat products produced may have an extended shelf life compared to other meat products not mechanically tenderized and pasteurized under high pressure. The high pressure pasteurization, in addition to inactivating microorganisms, may further tenderize the meat products. Methods may also involve marinating the cuts of meat, which can be performed by injecting liquid marinate into the meat via mechanically operated injection needs in some examples. The liquid marinate may include natural enzymes that further tenderize the meat. 1. A method of processing cuts of meat , the method comprising:mechanically tenderizing the cuts of meat;slicing the cuts of meat into meat products;packaging the meat products; andpasteurizing the meat products under a high pressure, wherein the meat products have an extended shelf life compared to other meat products not mechanically tenderized and pasteurized under a high pressure, wherein pasteurizing the meat products under the high pressure further tenderizes the meat products.2. The method of claim 1 , further comprising marinating the cuts of meat.3. The method of claim 2 , wherein marinating the cuts of meat comprises injecting a liquid marinate into the cuts of meat using a plurality of mechanically operated injection needles claim 2 , the liquid marinate comprising one or more components having an enzymatic activity configured to further tenderize the cuts of meat.4. The method of claim 3 , wherein after injecting the liquid marinate into the cuts of meat claim 3 , ...

FOOD PRODUCT PERMEATED WITH HOMOGENIZED DISPERSION

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat. 120.-. (canceled)21. A food product , comprising:a meat product; and a lipid from about 1.0% to about 20.0% by weight of the marinade, and', 'water from about 50% to about 90% by weight of the marinade,', 'wherein the marinade includes a mean particle size from about 25 microns to about 40 microns in the homogenized dispersion., 'a marinade dispersed within the meat product, wherein the marinade is a homogenized dispersion and includes'}22. The food product of claim 21 , wherein the marinade further includes a salt from about 0.1% to about 10% by weight of the marinade.23. The food product of claim 22 , wherein the salt includes at least one of potassium chloride and sodium chloride.24. The food product of claim 21 , wherein the marinade further includes a protein.25. The food product of claim 24 , wherein the protein includes soy protein.26. The food product of claim 21 , wherein the marinade further includes a fiber.27. The food product of claim 21 , wherein the marinade further includes a gum.28. The food product of claim 21 , wherein the lipid includes at least one of: soybean oil claim 21 , corn oil claim 21 , beef tallow claim 21 , and high oleic oils.29. The food product of claim 21 , wherein the meat product dispersed with the marinade has a dispersed lipid distribution that is from about 1% to about 4% by total weight of the meat product.30. The food product of claim 21 , wherein the marinade includes a mean particle size from about 34 microns to about 40 microns in the homogenized ...

CONCENTRATED FRUIT JUICE FOR A MARINADE

The invention relates to concentrated fruit juice for a marinade for tumbling a meat product, the weight percentage of sorbitol in the concentrated fruit juice being more than 10 wt.-%. The concentrated fruit juice contains at least concentrated pear juice, concentrated mirabelle juice and/or concentrated quince juice. 1. Concentrated fruit juice for a marinade for tumbling a meat product , the proportion of sorbitol in the concentrated fruit juice being more than 10 wt.-% , wherein the concentrated fruit juice contains at least a concentrated pear juice , a concentrated mirabelle plum juice and/or a concentrated quince juice.2. The concentrated fruit juice according to claim 1 , wherein the concentrated fruit juice contains at least two of the concentrates concentrated pear juice claim 1 , concentrated mirabelle plum juice and concentrated quince juice.3. The concentrated fruit juice according to claim 1 , wherein the concentrated fruit juice contains a mixture of concentrated pear juice claim 1 , concentrated mirabelle plum juice and concentrated quince juice.4. The concentrated fruit juice according to claim 3 , wherein the concentrated fruit juice consists of up to at least 75% claim 3 , preferably up to at least 90% of a mixture of concentrated pear juice claim 3 , concentrated mirabelle plum juice and concentrated quince juice.5. The concentrated fruit juice according to claim 3 , wherein the concentrated fruit juice consists of up to 100% of a mixture of concentrated pear juice claim 3 , concentrated mirabelle plum juice and concentrated quince juice.6. The concentrated fruit juice according to claim 1 , wherein the proportion of at least one claim 1 , preferably two claim 1 , particularly preferably all three of the concentrates concentrated pear juice claim 1 , concentrated mirabelle plum juice and concentrated quince juice in the concentrated fruit juice is more than 20 wt.-%.7. The concentrated fruit juice according to claim 1 , wherein the proportion of ...

CHIP PRODUCT

The present invention includes meat chips and methods of making meat chips comprising: blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter; extruding the meat batter into a casing; cooking to the meat batter; slicing the meat batter into meat slices; and microwaving at a temperature not exceeding 200° F. the meat slices into a meat chip. 1. A method of making one or more meat chips comprising:blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter;extruding the meat batter into a casing;cooking the meat batter in the casing;slicing the casing with the cooked meat batter into meat slices; andmicrowave vacuum drying at a temperature not exceeding 200° F. the meat slices into the one or more meat chip.2. The method of claim 1 , wherein the meat is selected from at least one of:beef, veal, buffalo, lamb, goat, chicken, pork, emu, ostrich, game hen, squab, guinea fowl, turkey, pheasant, quail, duck, or goose.3. The method of claim 1 , wherein the high oleic oil is selected from at least one of: a sunflower claim 1 , soybean claim 1 , safflower claim 1 , canola claim 1 , or algal oil.4. The method of claim 1 , wherein the meat batter is an emulsion that is at least 3 claim 1 , 5 claim 1 , 10 claim 1 , or 15% high oleic oil.5. The method of claim 1 , further comprising one or more preservatives and stabilizers selected from at least one of: phosphates claim 1 , k-carrageenan claim 1 , green tea extract claim 1 , rosemary extract claim 1 , mixed tocopherols claim 1 , or celery powder claim 1 , to 180 ppm nitrites.6. The method of claim 1 , wherein the cooking step is in a water bath claim 1 , a smoker claim 1 , smokehouse claim 1 , an oven claim 1 , or a microwave oven.7. (canceled)8. The method of claim 1 , wherein an emulsion is defined further as comprising at least one of: eggs that comprise one of 4% whole eggs or 2.0% egg yolks or further comprising claim 1 , by weight claim 1 , 0.01% to 1.0 ...

DEVICE AND METHOD FOR MATURING MEAT IN WATER, IN PARTICULAR BEEF ON THE BONE

A device for maturing fresh meat, including meat on the bone, such as beef, is illustrated and described which comprises a treatment container with mechanisms for receiving pieces of fresh meat. The device comprises at least one water supply line by which the treatment container can be filled with treatment water in a way that the mechanisms for receiving pieces of meat, and thus the pieces of meat arranged or placed on the receiving mechanisms, are immersed in the treatment water. A method for maturing fresh meat, including meat on the bone such as beef, is also illustrated and described. According to the invention, provision is made that pieces of meat are matured in treatment water, by being completely immersed in treatment water. 1. A method for maturing fresh meat , including meat on the bone , such as beef , comprising:submerging pieces of meat in treatment water in a treatment container for a plurality of days, a salt concentration of sodium chloride in the treatment water being set or regulated at a concentration of at least 0.1 g/l to 20 g/l.2. The method of claim 1 , wherein the treatment water comprises a concentration of sodium chloride claim 1 , potassium nitrate claim 1 , sodium nitrate claim 1 , potassium nitrite claim 1 , and sodium nitrite set or regulated to a concentration of at least 0.1 g/l to a 20 g/l.3. The method of claim 1 , wherein the salt concentration of the treatment water is set or regulated to a concentration of at least 0.1 g/l to 10 g/l.4. The method of claim 1 , further comprising checking the salt concentration or an electrical conductivity of the treatment water and setting or regulating the salt concentration or the electrical conductivity of the treatment water is accordingly.5. The method of claim 1 , further comprising adding salt to the treatment water to set or regulate the salt concentration of the treatment water claim 1 , whereby an osmotic pressure is in equilibrium between the treatment water and the pieces of meat.6. ...

Cold Smoked Meat Product and Method of Making Same

The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, curing the meat source with the curing agent, and drying, cold smoking, and drying both the external skin surface and the meat source. The meat source is then chilled, the external skin surface is removed, and the meat source is sliced and/or segmented into a meat portion. The meat portion is marinated in a marinade solution, and then dried, cold smoked and dried to attain a water activity between about 0.7 and about 0.9 to produce the flavored jerky product. 1. A method of preparing a flavored jerky product , the method comprising:applying a curing agent to at least one of an external skin surface and an exposed muscle surface of a meat source;curing the meat source with the curing agent;cold smoking the meat source in a first cold smoking step;chilling the meat source;removing the external skin surface from the meat source;slicing or segmenting the meat source into a meat portion;marinating the meat portion in a marinade solution; andcold smoking the meat portion in a second cold smoking step.2. The method of claim 1 , wherein the meat source comprises fish.3. The method of claim 1 , comprising the step of drying the meat source between the curing step and the first cold smoking step.4. The method of claim 1 , comprising the step of drying the meat source between the first cold smoking step and the chilling step.5. The method of claim 1 , comprising the step of drying the meat portion between the marinating step and the second cold smoking step.6. The method of claim 1 , comprising the step of drying the meat portion after the second cold smoking step.7. The method of claim 1 , wherein at least one of the first and second cold smoking steps is performed at a temperature of about 16° C. to about 38° C.8. The method of wherein the ...

METHOD FOR PROVIDING A MARBLEIZED MEAT PRODUCT

Marbleized meat products are prepared by providing a fat composition comprising fat and an emulsifier, the fat composition being at a temperature of from about 70° to about 120° C., wherein substantially all of the fat is from an animal source; and providing a water composition at a temperature of from about 15° to about 32° C. The fat composition and the water composition are mixed at a ratio of from about 5% to about 30% fat composition to form a homogeneous fat-containing liquid brine composition at a temperature of at least about 25° C., wherein a fat-containing liquid brine composition is substantially free of Allergenic Protein. The composition is cooled to a temperature at or less than about 10° C. and injected into a meat portion to provide a marbleized meat product. The average temperature of the marbleized meat product does not exceed about 7° C. 1. A method of producing a marbleized meat product comprising:a) providing a fat composition comprising fat and an emulsifier, the fat composition being at a temperature of from about 70° to about 120° C., wherein substantially all of the fat is from an animal source;b) providing a water composition at a temperature of from about 15° to about 32° C.;c) mixing the fat composition and the water composition at a ratio of from about 5% to about 30% fat composition to form a homogeneous fat-containing liquid brine composition at a temperature of at least about 25° C., wherein a fat-containing liquid brine composition is substantially free of Allergenic Protein;d) cooling the fat-containing brine composition to a temperature at or less than about 10° C.;e) injecting the cooled homogenized fat-containing brine composition into a meat portion to provide a marbleized meat product; andf) storing the marbleized meat product at a temperature below about 7° C.; wherein throughout the method, the average temperature of the marbleized meat product does not exceed about 7° C.2. The method of claim 1 , wherein the homogenized fat- ...

MEAT INJECTOR

A handheld injector is provided for injecting liquid, such as flavoring or basting material, into meat or poultry. The injector includes a pistol-shaped housing which encloses a battery-powered motor for constant-rate delivery of liquid from a peristaltic pump. The injector also includes a fluid conduit within the housing through which liquid is pumped from a reservoir of liquid to a needle for injection into the meat. 1. A handheld device for injecting fluid into meat , comprising:a housing comprising a nozzle portion and a handle integral therewith;a needle removably coupled to the nozzle portion;an internal conduit disposed within the housing and in fluid communication with the needle, the internal conduit configured for fluid communication with a liquid reservoir external to the housing;a pump comprising a plurality of rollers mounted on a rotatable carrier for carrying the rollers in a substantially circular path, the rollers positioned for engagement with the internal conduit;a pump cover positioned over the plurality of rollers and configured to compress the internal conduit as the rotatable carrier carries the plurality of rollers in the substantially circular path;a trigger positioned on the handle;a limit switch located within the housing and operatively connected to the trigger,a motor positioned adjacent to and operably connected to the pump; andcircuitry within the housing connecting a battery, the limit switch, and the motor, wherein the limit switch is actuatable by the trigger and pressing of the trigger actuates the pump to deliver liquid from the reservoir and discharge the liquid out of the needle.2. The handheld device of claim 1 , wherein the plurality of rollers are mounted between about 72 degrees to about 120 degrees apart on the rotatable carrier for rotation.3. The handheld device of claim 1 , wherein an external fluid conduit extends from the reservoir of liquid to the housing.4. The handheld device of claim 1 , wherein the internal ...

Injectable Protein Product

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein. 2) The process of claim 1 , further comprising injecting said comminuted salted aqueous suspension through at least one injection pathway.3) The process of claim 1 , comprising injecting said comminuted salted aqueous suspension through at least one pathway claim 1 , wherein said injecting step is performed by syringe or by vacuum tumbling.4) A process for retaining moisture in animal muscle tissue which comprises:A) adding an injectable salted aqueous suspension of functional animal muscle tissue protein composition to said animal muscle tissue at a weight ratio between about 0.03% and about 18% by weight of the injectable salted aqueous suspension of functional animal muscle tissue composition to said animal muscle tissue, whereby said injectable salted aqueous suspension of functional animal muscle tissue protein composition is injected into said animal muscle, andB) cooking or thawing said animal muscle tissue with said injectable salted aqueous suspension of functional animal muscle tissue protein composition from step A) wherein, after cooking, the animal muscle tissue weighs between about 1% and about 20% greater than an animal muscle tissue not subjected to step A), or after thawing, the animal muscle tissue weighs between about 4% and about 15% greater than an animal muscle tissue not subjected to step A); 1) comminuting animal muscle tissue to form comminuted animal muscle tissue,', '2) mixing said comminuted animal muscle tissue with a ...

Pressure-Controlled Sous-Vide Cooking Method and Appliance

A method for cooking and curing a food item comprises; sealing the food item in a plastic bag with a flavoring sheet, and applying pressure and heat on that food item. The step of applying pressure and heat includes controlling a pressure according to a pressure setting corresponding to a nature of the flavoring sheet, or to the ingredients in the flavoring sheet or to both. These pressure settings are also related to a nature of the food item, and/or to the cooking temperature. The sous-vide cooking appliance used for carrying that method comprises an inflatable membrane mounted against the heating surface for covering the heating surface and the food item. An air pump and pressure regulator are used to precisely adjust the pressure-temperature relation and the function of that relation during cooking, for promoting a flavor transfer between a flavoring sheet and the albumins of the meat being cooked. 1. A method for cooking and curing a food item , comprising the steps of:sealing a food item in an airless mode with a flavoring sheet; andapplying pressure and heat on said food item for a time period;wherein said step of applying includes:controlling said pressure according to a pressure setting corresponding to a nature of said flavoring sheet.2. The method for cooking and curing a food item as claimed in claim 1 , wherein said step of applying also comprises controlling said pressure according to a pressure setting corresponding to ingredients in said flavoring sheet.3. The method for cooking and curing a food item as claimed in claim 1 , wherein said step of applying also comprises the step of controlling said pressure according to a temperature of said heat.4. The method for cooking and curing a food item claim 1 , as claimed in claim 1 , wherein said step of applying includes:controlling said pressure and heat temperature according to a relation between said pressure and said temperature and varying said pressure and said temperature according to a function of ...

SALT PRODUCT FOR FLAVOR STABILIZATION IN CURED MEAT PRODUCTS

A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavorant; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite. 1. A low sodium salt product for curing meats comprising:sodium chloride;a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof;at least one flavorant;at least one nitrite; anda phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite.2. The low sodium salt product according to claim 1 , wherein the weight ratio of phosphate flavor stabilizing agent to nitrite is from about 25:1 to about 35:1.3. The low sodium salt product according to claim 2 , wherein the weight ratio of phosphate flavor stabilizing agent to nitrite is about 30:1.4. The low sodium salt product according to claim 1 , wherein the product delivers from about 0.005% to about 0.05% nitrite to the cured meat.5. The low sodium salt product according to claim 1 , wherein the product delivers about 0.01% nitrite to the cured meat.6. The low sodium salt product according to claim 1 , including from about 3% to about 6% by weight of the salt product of the at least one flavorant.7. The low sodium salt product according to claim 1 , wherein the at least one nitrite is selected from the group consisting of sodium nitrite claim 1 , potassium nitrite claim 1 , calcium nitrite claim 1 , magnesium nitrite claim 1 , ammonium nitrite and mixtures thereof.8. The low sodium salt product ...

Apparatus and method for introducing a liquid into a sealed food package

A ported marinade injection system useful for injecting flavoring fluids into vacuum-packaged meats. The apparatus may include a package couple, a port support couple, an injection port, a self-sealing port, and a port cover. The apparatus may be used by attaching the package couple and the port support couple to a package, attaching the self-sealing port and the injection port to the port support couple, injecting a marinade or other flavoring, and covering the port to seal the flavoring within the package.

Method for processing meat using phosphate free high ph compositions containing salt and a carbonate salt

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and carbonate salt at a pH in the range of from 10.1 to 11.3.

COMPOSITION FOR IMPROVING QUALITY OF MEAT PRODUCTS

A composition for improving meat product quality, comprising at least 4-30 of an edible salt, 1-15 of a carbonate, 0.1-15 of an organic acid salt, 0.1-6 of a sugar alcohol, 0.1-8 of an isomaltulose and/or trehalose, and 0.01-8 of a chito-oligosaccharide composition, in weight parts. The composition has good water retention and good meat tenderizing effect, in addition to be still a good meat tenderizer after repeated freezing and cooking with the meat product being highly elastic, tender and juicy and having little loss during freezing and cooking. 1. A composition for improving quality of meat product , comprisingan edible salt at a weight part of 4 to 30,a carbonate at a weight part of 1 to 15,an organic acid salt at a weight part of 0.1 to 15,a sugar alcohol at a weight part of 0.1 to 6,an isomaltulose or a trehalose at a weight part of 0.1 to 8, anda chito-oligosaccharide composition at a weight part of 0.01 to 8.2. The composition of claim 1 , wherein the carbonate is s a potassium carbonate claim 1 , a potassium bicarbonate claim 1 , a sodium carbonate claim 1 , a sodium bicarbonate claim 1 , or a combination thereof.3. The composition of claim 1 , wherein the organic acid salt is a sodium tartrate claim 1 , a sodium gluconate claim 1 , a sodium citrate claim 1 , a sodium lactate claim 1 , a sodium malate claim 1 , a sodium alginate claim 1 , a potassium malate claim 1 , or a combination thereof.4. The composition of claim 1 , wherein the sugar alcohol is a xylitol claim 1 , a mannitol claim 1 , the isomaltulose claim 1 , a lactitol claim 1 , a hydrogenated starch hydrolysate claim 1 , an erythritol claim 1 , a sorbitol claim 1 , a maltitol claim 1 , or a combination thereof.5. The composition of claim 1 , wherein the chito-oligosaccharide composition is the chito-oligosaccharide alone or in a combination with one or more of an oligoisomaltose claim 1 , a maltotriose claim 1 , a soybean oligosaccharide claim 1 , a raffinose claim 1 , a stachyose claim 1 , a ...

SLOW COMPRESSION STRETCH PACKAGING

A process and an apparatus for controlling temperature loss and shrinkage of meat after an animal is slaughtered for food. Shrinkage is controlled by compressing the meat during cooling, the compression offsetting a natural tendency of the meat to contract and providing a measure of control over the shaping of the meat. Apparatus for the process includes one or more rigid rings for placement around the meat. Each ring is wrapped with a thread secured rigidly to one side of the ring and secured movably to the other side such as to allow the length of thread on the second side of the rigid ring to form at least one winding around the meat. As the meat cools, the thread shrinks, applying the thermal contraction of the thread along the ring to constrict the winding around and thus longitudinally elongate the meat. 1. Apparatus for stretching fibers of meat upon cooling to prevent toughening of the meat comprising:a rigid ring for placing around the meat; anda length of thread for winding around the rigid ring, a first end of the length of thread secured fixedly on a first side of the rigid ring and a second end of the length of thread secured movably on a second side of the ring such as to allow the length of thread on the second side of the rigid ring to form at least one winding around the meat,wherein the rigid ring and the thread are adapted for placement around the meat when the meat is at a first temperature, and as the meat cools to a second, lower temperature, the thread contracts in length according to a coefficient of thermal expansion of the thread, a linear contraction along the length of thread along the rigid ring translating to a constriction of the at least one winding around the meat to place a compressive force on the meat, thus minimizing longitudinal contraction of the meat by forcing longitudinal elongation.2. A plurality of apparatuses according to claim 1 , each rigid ring of the plurality of rigid rings spaced apart from other rigid rings of the ...

MEAT-MODIFYING COMPOSITION

Compositions that contain gluconate and a saccharide-modifying enzyme at a proportion of 100 to 100,000,000 U of the saccharide-modifying enzyme per 1 g of gluconic acid can be used to provide a juicy and tender prepared meat product with suppressed syneresis by heating. 1. A composition for modifying meat , comprising at least one gluconate and at least one saccharide-modifying enzyme.2. The composition according to claim 1 , wherein said at least one saccharide-modifying enzyme is present in an amount of 100 to 100 claim 1 ,000 claim 1 ,000 U per 1 g of gluconic acid.3. The composition according to claim 1 , wherein said at least one saccharide-modifying enzyme is glucoamylase or α-glucosidase.4. The composition according to claim 1 , wherein said at least one gluconate is at least one member selected from the group consisting of sodium gluconate claim 1 , potassium gluconate claim 1 , and calcium gluconate.5. A method for producing a prepared meat product claim 1 , comprising contacting meat with at least one gluconate and at least one saccharide-modifying enzyme.6. The method according to claim 5 , wherein said at least one saccharide-modifying enzyme is glucoamylase or α-glucosidase.7. The method according to claim 5 , comprising contacting said meat with 0.001 to 5 g of said at least one gluconate claim 5 , based on gluconic acid claim 5 , per 100 g of the meat.8. The method according to claim 5 , comprising contacting said meat with 0.1 to 500 claim 5 ,000 claim 5 ,000 U of said at least one saccharide-modifying enzyme per 100 g of the meat.9. A prepared meat product claim 5 , comprising added gluconate and added saccharide-modifying enzyme claim 5 , wherein said added gluconate is present in an amount of 0.001 to 5 g of gluconic acid and said added saccharide-modifying enzyme is present in an amount of 0.1 to 500 claim 5 ,000 claim 5 ,000 U claim 5 , each per 100 g of meat.10. A method for modifying meat claim 5 , comprising contacting meat with at least one ...

MULTI-NOZZLE APPARATUS FOR INJECTING FLAVORED SAUCE INTO FOOD PATTIES

A multi-nozzle injector head adapted to infuse liquid food products into soft food products is provided. A distal end of the multi-nozzle injector head provides an operative surface dimensioned to be generally coextensive with an upper half of the soft food product in patty form. The operative surface provides a plurality of nozzles that penetrate the upper half for approximately half the depth of the patty. The proximal end of the injector head fluidly interconnects a reservoir chamber and the plurality of nozzles. The liquid food product is housed in the reservoir chamber and urged toward the distal end thereof by way of a plunger based delivery system. 1. A multi-nozzle injector head adapted to infuse liquid food products into absorbent food products , comprises:a proximal end;a distal end terminating in an operative surface; anda plurality of nozzles fluidly coupled to the proximal end.2. The multi-nozzle injector head adapted to infuse liquid food products into absorbent food products of claim 1 , wherein the plurality of nozzles comprise between twenty-four and forty-eight nozzles.3. The multi-nozzle injector head adapted to infuse liquid food products into absorbent food products of claim 2 , wherein each nozzle has a same length.4. The multi-nozzle injector head adapted to infuse liquid food products into absorbent food products of claim 1 , wherein the same length ranges between one-quarter to a half of an inch.5. A liquid food product injection delivery system claim 1 , comprising:{'claim-ref': {'@idref': 'CLM-00003', 'claim 3'}, 'the multi-nozzle injector head adapted to infuse liquid food products into absorbent food products of ;'}a reservoir chamber extending from a first end to a second end;the first end fluidly coupled to the proximal end;a plunger tip dimensioned to tightly fit an inner surface of the reservoir chamber; anda delivery system connected to the second end and operatively associated with the plunger tip for selectively urging the plunger ...

Method for co-culturing inonotus obliquus, ganoderma lucidum, and phellinus linteus mycelia

The present invention relates to a method of co-culturing Inonotus obliquus, Ganoderma lucidum , and Phellinus linteus . The co-cultured mycelia prepared through the method of the present invention have high beta-glucan content and thus can exhibit superior health functionality, and can be used as an additive or a cooking seasoning in various foods. In addition, the use of the co-cultured mycelia in curing raw meat enables easy preparation of a meat-based food product that has a good taste and flavor.

METHOD AND SYSTEM FOR PROCESSING READY-TO-EAT BACON WITH PAN FRIED BACON CHARACTERISTICS

Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit. 127-. (canceled)28. A method for preparing ready-to-eat bacon comprising(a) providing a bacon slab as a green pork belly;(b) injecting a cure solution into the green pork belly;(c) slicing the bacon slab into bacon slices;(d) cooking the bacon slices in a conveyor microwave oven for 30-150 seconds to produce pre-cooked bacon slices; and(e) finishing the pre-cooked bacon slices in an open flame-searing unit comprising a conveyor belt and configured to apply a flame directly to the bacon slices for 3-20 seconds from above.29. The method of claim 28 , wherein the bacon slices have a thickness of 8-16 slices per inch.30. The method of claim 28 , wherein the microwave cooks the bacon slices to an product temperature of about 160° F. to 180° F.31. The method of claim 28 , wherein the conveyor microwave oven belt moves at about 40-60 feet per minute.32. The method of claim 28 , wherein the searing unit cooks the bacon slices to an product temperature of about 160° F. to 165° F.33. The method of claim 28 , wherein the searing unit has a flame temperature of 500° F.-1 claim 28 ,000° F.34. The method of claim 28 , wherein the searing unit has an air temperature of 450° F.-500° F.35. The method of claim 28 , wherein the cook yield of the pre-cooked bacon slices exiting the microwave unit is about 40-60%.36. The method of claim 28 , wherein a series of parallel microwave oven-searing unit assemblages are arranged.37. The method of claim 28 , wherein a multi-cavity microwave oven is used.38. The method of claim 28 , wherein the method further comprises stacking sheets of bacon slices claim 28 , transferring the sheets of bacon slices to a packaging machine for sealing in a modified atmosphere package.39. The method of claim 38 , wherein the method further comprises casing claim 38 , taping claim 38 , ...

BRINE SOLUTIONS

Provided is a brine solution comprising 1. A brine solution comprising(a) water (i) sodium chloride and', '(ii) one or more phosphate salts,, '(b) salts comprising'}(c) one or more methyl cellulose polymer, one or more hydroxypropyl methylcellulose polymer, or a mixture thereof, and wherein (b) is present in an amount of 3% to 20% by weight based on the weight of the brine solution,', 'wherein (c) and (d) are present in amounts such that the amount of (c) plus the amount of (d) is 0.2% to 5% based on the weight of the brine solution,', 'wherein the amount of (d) is 15% to 30% by weight based on the sum of the weights of (c) and (d)., '(d) one or more carboxymethyl cellulose polymer,'}2. The brine solution of claim 1 , wherein said brine solution additionally comprises one or more phosphate salt.3. The brine solution of claim 1 , wherein said methylcellulose polymer has viscosity of a 2 weight % solution in water at 20° C. of 70 mPa*s to 25 claim 1 ,000 mPa*s.4. The brine solution of claim 1 , wherein said hydroxypropyl methylcellulose polymer has viscosity of a 2 weight % solution in water at 20° C. of 70 mPa*s to 25 claim 1 ,000 mPa*s.5. The brine solution of claim 1 , wherein said carboxymethylcellulose polymer has viscosity of a 1 weight % solution in water at 25° C. of 200 mPa*s to 2 claim 1 ,500 mPa*s.6. A method for treating meat comprising bringing said meat into contact with the brine solution of .7. The method of claim 1 , wherein said step of bringing said meat into contact with the brine solution of comprises injecting said brine solution into the interior of said meat through one or more needles. It is often desired to bring a brine solution into contact with meat. When the brine solution is absorbed into the meat, it is generally thought to improve the juicy feel and the plumpness of the meat as it is eaten after cooking. However, there is a tendency for the injected fluid to drain from the meat during a cooking process. Such fluid loss is undesirable ...

PROCESS OF MAKING CURED MEAT PRODUCTS BASED ON NON-MINCED COOKED MEAT AND COLD CUTS MADE WITH SUCH PROCESS

A process of making ham is disclosed herein, which includes injecting at least a whole piece of raw meat with an essentially nitrite-free mixture comprising water and salt, at least a polyphenol, and optionally an acidulant, followed by further processing steps, namely tenderization, churning, molding and cooking, to thereby obtain an essentially nitrite-free ham, whose color and microbiological stability are comparable to those of a corresponding ham obtained with a conventional process using nitrites as preservatives. 1. A process of making a cured meat product based on non-minced cooked meat comprising the steps of:providing at least a whole piece of raw meat;injecting an essentially nitrite-free mixture comprising water and salt and at least a polyphenol, into at least a whole piece of raw meat, thereby obtaining a whole piece of raw meat containing said mixture and at least a polyphenol,massaging said at least a whole piece of raw meat containing said mixture and at least a polyphenol, to distribute said mixture and said at least a polyphenol therein in a substantially homogeneous manner,molding said at least a piece of raw meat obtained from the step of massaging to obtain a single compact piece of raw meat,cooking said single compact piece of raw meat thereby obtaining said cured meat product.2. A process as claimed in claim 1 , wherein said step of injecting includes also injecting a food-grade acidifier into said at least a whole piece of raw meat.3. A process as claimed in claim 2 , wherein said at least a polyphenol is in the form of a polyphenol-containing plant extract and said acidifier comprises at least an organic acid.4. A process as claimed in claim 1 , wherein the weight of said at least a polyphenol injected through said mixture based on the weight of said at least a whole piece of raw meat is such that the content of said at least a polyphenol will range from 0.4% to 2% by weight based on the total weight of said at least a whole piece of raw ...

GAS-BUBBLE SPRAY MEMBER, GAS-LIQUID SPRAY MEMBER, LOCAL ABLATION DEVICE, AND LOCAL INJECTION DEVICE

Provided is a bubble-jetting member, the tip section of which is not damaged even when high voltage is applied thereto. 1. A bubble-jetting member , comprising:a core that is formed of a conductive material;a shell part that is formed of an insulating material, includes an extended section that extends beyond the tip of the core, and closely adheres at least partially to the core and covers the core; anda space that is formed between the extended section and the tip of the core and has a bubble-jetting port;there being formed on the tip of the extended section a thick portion that is thicker than the rest of the extended section.2. A gas/liquid jetting member , comprising:{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'the bubble-jetting member according to ; and'}an outside shell part that is formed on the outside of the shell part of the bubble-jetting member and is formed in a position away from the shell part so that a space is left therebetween.3. The gas/liquid jetting member according to claim 2 , wherein the outside shell part and the bubble-jetting member are formed so as to be capable of relative movement.4. The gas/liquid jetting member according to claim 3 , wherein an end of the outside shell part is connected to the bubble-jetting member by way of an expansion/contraction member.5. The gas/liquid jetting member according to claim 2 , wherein a constricted portion is formed on the outside shell part claim 2 , the constricted portion serving as a guide during relative movement between the outside shell part and the bubble-jetting member.6. The gas/liquid jetting member according to claim 2 , further comprising:a counter electrode that, together with the core of the gas/liquid jetting member, constitutes a pair of electrodes,the counter electrode being formed on the outer surface of the shell part or on the inner surface of the outside shell part.7. The gas/liquid jetting member according to claim 2 , wherein the tip section of the outside shell part ...

MEAT FLAVOR INJECTOR

Implementations of a meat flavor injector are provided. In some implementations, the meat flavor injector comprises a container having an outer surface defining an open enclosure for holding content placed in the container, a lid configured to cover the open enclosure, and a plurality of hollow projections extending from the container wherein each of the hollow elongated projections comprises a proximal end and a distal end with an opening extending from the proximal end to the distal end and wherein distal of ends of the hollow elongated projections are pointed. 1. A meat flavor injector comprising:a container comprising an outer surface defining an open enclosure for holding content placed in the container;a lid configured to cover the open enclosure to keep the content in the container from spilling out of the container on one end; anda plurality of hollow projections extending from the container wherein each of the hollow elongated projections comprises a proximal end and a distal end with an opening extending from the proximal end to the distal end and wherein distal of ends of the hollow elongated projections are pointed.2. The meat flavor injector of wherein the container is cylindrical.3. The meat flavor injector of wherein the lid is configured to engage at least a portion of the container so that the lid may be fixedly attached to the container.4. The meat flavor injector of wherein the lid is a screw closure where the lid comprises threads and the container comprises threads so that the lid may be screwed on and off the container.5. The meat flavor injector of wherein the plurality of hollow projections are aligned lengthwise along the bottom surface of the container.6. A method of using the meat flavor injector of claim 1 , the method comprising:inserting content into the opening of the container; andinserting the distal ends of the plurality of hollow projections into a portion of meat.7. The method of further comprising securing the lid to the ...

VERFAHREN UND VORRICHTUNG ZUM EINBRINGEN VON SALZ IN LEBENSMITTEL

The invention relates to a method and a device designed for the method for introducing food additives, in particular salt, into solid food, in particular raw or cooked meat. The device according to the invention and the method which can be carried out using said device are characterized in that the solid is introduced into solid food by means of a conveying device for accelerating the solid. 154514145. Process for the production of food with the step of introducing at least one food additive into a food () by means of a conveyor device and a carrier () movable relative to the conveyor device , in the adjacent area of which the food () is arranged , characterized in that the food additive is present in the form of a rod-shaped solid () and the rod-shaped solid () is accelerated continuously or pulsatingly against the food ().211121211. Process according to claim 1 , characterized in that the rod-shaped solid is formed out of food additive by means of a press () to which a line () is connected and after exiting from the line () and driven by the pressure of the press () is pushed into the food.3142014142052028. Process according to claim 1 , characterized in that the rod-shaped solid () is introduced into a pipe section () claim 1 , the inner cross-section of which fittingly encompasses the solid () and the rod-shaped solid () is accelerated through the pipe section () and against the food () by means of a compressed gas claim 1 , a propellant charge or a piston out of the pipe section () or by means of counter-directionally driven claim 1 , spaced-apart traction wheels ().414. Process according to claim 1 , characterized in that the solid () is produced by agglomerating and/or pressing and/or freezing the food additive.5141112. Process according to claim 1 , characterized in that the food additive is pressed into rod-shaped solid () by adding a mass of solution water and/or solvent to the food additive and feeding into a press () having a line () connected thereto ...

MARINADE FOR TUMBLING A MEAT PRODUCT

A marinade for tumbling a meat product, with water and salt as ingredients, the marinade comprising a milk-based ingredient and gelatine; the marinade may further comprise starch and plum extract. The invention also describes a method for manufacturing a meat product by tumbling, with the steps of comminuting the meat into pieces, introducing the comminuted meat pieces into a tumbling device, introducing a marinade of the invention into the tumbling device onto the comminuted meat pieces, and tumbling the meat pieces in the marinade by rotating the tumbling device. Also claimed is a meat product which comprises at least one meat piece and a marinade of the invention absorbed in the meat piece. 1. A marinade for tumbling a meat product , with the ingredients water and salt , characterized in that the marinade further contains a milk-based ingredient and gelatin.2. The marinade according to claim 1 , wherein the marinade contains starch claim 1 , preferably based on corn.3. The marinade according to claim 1 , wherein the milk-based ingredient is cream.4. The marinade according to claim 1 , wherein the marinade contains a fruit extract with a proportion of sorbitol of over 10% by weight.5. The marinade according to claim 4 , wherein the fruit extract is a plum extract with a proportion of sorbitol of over 13% by weight.6. The marinade according to claim 1 , wherein the marinade contains a rosemary extract.7. The marinade according to claim 1 , wherein the proportion of water is between 50% and 80% by weight claim 1 , preferably between 60% and 70% by weight.8. The marinade according to claim 1 , wherein the proportion of salt is between 1% and 6% by weight claim 1 , preferably between 2% and 3.5% by weight.9. The marinade according to claim 2 , wherein the proportion of starch is between 1% and 5% by weight claim 2 , preferably between 1.5% and 3% by weight.10. The marinade according to claim 4 , wherein the proportion of fruit extract claim 4 , preferably plum extract ...

Needle cleaning system including a needle cleaning machine and a plurality of needles for injecting fluids into meat products

A needle cleaning system that backflushes an inner passage of needles (40) successively with a cleaning solution, such as caustic soda, pressurized air and a washing liquid. The needle cleaning machine has an airtight container (17) closed at the top by a support base (15) with holes (16) where a group of needles (40) are inserted in a position in which an upper portion of the needles, where an inlet opening is located, is outside the airtight container and a lower portion of the needles, where outlet ports are located, is inside the airtight container (17). The container (17) is connected to ducts (19, 21, 23, 25, 27) provided with valves (20, 24, 26, 28) by which the cleaning solution driven by a pump (29), the pressurized air (23) and the washing liquid (25) are supplied to the containers (17).

Trichome and Pistil Maturing Formulation

A trichome and pistil maturing bud finisher plant treatment formula to which plants, pollinators, and humans respond favorably but which deters insects and contagions. The formulas include a series of edible spices claimed in specific ratios. The spices comprise food grade products manufactured for human consumption and specifically comprise Garlic, Ginger, Cinnamon, Turmeric, Clove, Black Pepper, Powdered Ancho Chili, Coriander, Cayenne, Cumin, Fenugreek, Nutmeg, and Oregano. In the bud finisher formula, these spices are mixed with potassium bicarbonate in a first container in relative quantities. Meanwhile, the bud finisher formula requires mixing sesame oil with apple cider vinegar, also in a particular ratio. The bud finisher formula matures pistils and trichomes. An alternative bud shield formula excludes the potassium bicarbonate and apple cider vinegar to also mature trichomes but matures pistils at a slower rate. After dilution the plant treatment formula is applied to all surfaces of the plant. 2. A method of treating plants using the plant-treatment formula of wherein the total is added to a spray bottle and sprayed onto the plants and soil near the plants.5. A method of treating plants using the plant-treatment formula of wherein the total is added to a spray bottle and sprayed onto the plants and soil near the plants.6. (canceled)7. The formula of wherein the range of heat units specifically falls within the range of 30 claim 8 ,000-50 claim 8 ,000.8. A trichome and pistil maturing formula comprising:Sesame Oil,Garlic,Ginger,Cinnamon,Turmeric,Clove,Black Pepper,Powdered Ancho Chili,Coriander,Cayenne,Cumin,Fenugreek,Nutmeg,Oregano, andan ingredient in the pepper family having heat units in the range of 5,000-100,000 heat units.9. The trichome and pistil maturing formula of wherein the formula further comprises: Potassium Bicarbonate.10. The trichome and pistil maturing formula of wherein the formula further comprises: Apple Cider Vinegar.11. The trichome ...

PROCEDURE FOR FOOD STRUCTURE IMPROVEMENT PRIOR TO COOKING AND RELATED EQUIPMENT

The method and device, according to theoretical and experimental guidelines and related equipment, substantially modify, regarding the prior art treatment of food, especially of animal origin, the maturation and cooking phases, thus integrating most of the benefits of both processes. The method and device improve the characteristics of chewability, digestibility, presence of nutrients and hydration of the food. Moreover, the method and device ensure the absence of toxic substances due to cooking processes and improves the contribution of food marination and aromatic substances. 11218106813) Procedure for the Maturation of food before cooking based on the controlled and parameterised administration of kinetic energy and thermal energy under vacuum of the cellular tissue forming the food by means of one or more transducers that emit ultrasound waves [ ()] acting in a liquid [ () contained in a tank [) () placed in a vacuum state [ ()] , put in motion by a circulation pump [ () characterised by the following:{'figref': [{'@idref': 'DRAWINGS', 'FIG. 1'}, {'@idref': 'DRAWINGS', 'FIG. 2'}, {'@idref': 'DRAWINGS', 'FIG. 2'}], 'b': 18', '23', '22, 'The liquid [ ()] immerses the food to be treated [] (), which is inserted into a suitable plastic container impermeable to liquid [ ()] but permeable to ultrasound waves.'}{'figref': [{'@idref': 'DRAWINGS', 'FIG. 8'}, {'@idref': 'DRAWINGS', 'FIG. 8'}, {'@idref': 'DRAWINGS', 'FIG. 8'}], 'b': 80', '82', '81, 'The ultrasound transducers [ ()] are coupled to a convex lens [ () positioned in the area of emission of the ultrasound transducer [ ().'}21018) Maturation procedure according to in which the levels of Intensity claim 1 , Modulation claim 1 , range of Frequencies and the Duty Cycle of the energy supplied to the food through the ultrasounds are parameterised [] in order to keep constant the temperature of the liquid in the tank [ ()] and stabilise the presence of gas dissolved in the liquid [ ()].3646265636768) Procedure for ...

METHOD AND SYSTEM FOR PROCESSING READY-TO-EAT BACON WITH PAN FRIED BACON CHARACTERISTICS

Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit. The invention provides for a method for preparing bacon comprising (a) providing a bacon slab; (b) slicing said bacon slab into bacon slices; (c) cooking said bacon slices in a microwave oven; and (d) finishing said bacon slices in a searing unit. 1. A method for preparing ready-to-eat bacon comprising(a) cooking bacon slices in a conveyor microwave oven to produce pre-cooked bacon slices; and(b) finishing pre-cooked bacon slices in a conveyor infrared searing unit.2. A method for preparing bacon comprising(a) providing a bacon slab;(b) slicing said bacon slab into bacon slices;(c) cooking said bacon slices in a microwave oven; and(d) finishing said bacon slices in a gas searing unit.37-. (canceled)8. The method of claim 1 , wherein the bacon slices have a thickness of about 7-20 slices per inch.911-. (canceled)12. The method of claim 1 , wherein the microwave oven cooks the bacon slices to a product temperature of about 175-200° F.1314-. (canceled)15. The method of claim 1 , wherein the microwave oven cooks the bacon slices for about 40-150 seconds.1622-. (canceled)23. The method of claim 1 , wherein the infrared searing unit uses infrared energy with a wavelength of about 1 μm to 1 mm.24. The method of claim 1 , wherein the infrared searing unit uses infrared energy with a frequency of about 300 THz to 300 GHz.2527- (canceled)28. The method of claim 1 , wherein the infrared searing unit cooks the bacon slices for about 8-10 seconds.2937- (canceled)38. The method of claim 1 , wherein the microwave oven and/or infrared searing unit is coupled to a thermal imaging device claim 1 , vision system claim 1 , near-infrared (NIR) imaging claim 1 , vision systems claim 1 , inline checkweigher claim 1 , infrared sensor claim 1 , a feedback control system claim 1 , or a combination thereof.3941- ( ...

METHODS FOR PROCESSING MEAT USING PHOSPHATE FREE HIGH PH COMPOSITIONS CONTAINING SALT AND SODIUM CARBONATE

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3. 1. A method for processing an uncooked , untreated meat comprising the steps of: (i) sodium carbonate at a concentration of less than 0.1 molar;', '(ii) salt at a concentration of less than 1 molar; and', '(iii) natural flavoring in an amount of less than 0.0045 parts per 100 parts of uncooked meat;, '(a) preparing an aqueous solution comprising'}(b) providing a portion of the uncooked, untreated meat; and(c) treating the uncooked meat with the aqueous solution.2. The method of claim 1 , wherein the concentration of sodium carbonate is between 0.001 and 0.09 molar.3. The method of claim 1 , wherein the concentration of salt is between 0.002 and 0.9 molar.4. The method of claim 1 , wherein the natural flavoring is rosemary extract.5. The method of claim 1 , further comprising a saccharide at a concentration of less than 3 molar.6. The method of claim 5 , wherein the concentration of saccharide is between 0.004 and 2.9 molar.7. The method of claim 1 , wherein the aqueous solution further comprises additional ingredients selected from the group consisting of: a natural flavoring claim 1 , a flavoring claim 1 , a spice claim 1 , a spice extractive claim 1 , a carrageenan claim 1 , an antioxidant claim 1 , a vinegar claim 1 , and a coloring agent.8. The method of claim 1 , wherein the uncooked claim 1 , untreated meat is selected from the group consisting of: poultry claim 1 , lamb claim 1 , beef claim 1 , and pork.9. The method of claim 1 , wherein treating the meat further comprises injection claim 1 , dipping claim 1 , immersion claim 1 , infusion claim 1 , perfusion claim 1 , spraying claim 1 , tumbling claim 1 , rubbing or marinating the ...

Automatic feeding apparatus of sub-material of meat product

The present invention relates to an automatic feeding apparatus of a sub-material of a meat product for automatically feeding a sub-material (salt solution or brine) into meat during processing of meat. The automatic feeding apparatus has an improved structure so that a needle pressing mechanism and a sub-material supply container can be easily detached and cleaned from an operating part.

PREPARATION OF A POWDERED VINEGAR

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant. 1. A free flowing powdered vinegar , comprising free vinegar derived acid and neutralized vinegar derived acid in an amount of 80-100% of the dry matter that is comprised in the powdered vinegar , wherein more than 90% of the free vinegar derived acid and neutralized vinegar derived acid is acetic acid in free and neutralized form , wherein the powdered vinegar has a water content of 6-20 wt. % , and wherein the content of free vinegar derived acid is within the range of 3.5-20 wt %.2. The powdered vinegar according to claim 1 , wherein the content of free vinegar derived acid is within the range of 3.8-20 wt %.3. The powdered vinegar according to claim 2 , wherein the content of free vinegar derived acid is within the range of 4.0-15 wt. %.4. The powdered vinegar according to claim 1 , comprising a total amount of neutralized vinegar derived acid within the range of 40-92 wt. % claim 1 , by weight of dry matter.5. The powdered vinegar according to claim 1 , wherein Na represents at least 70 mol. % of the cations of the salts that are contained in the powdered vinegar.6. The powdered vinegar according to claim 1 , wherein the powdered vinegar has a water content of at least 9 wt. %.7. The powdered vinegar according to claim 1 , wherein the powdered vinegar has a water content of not more than 15 wt. %.8. The powdered ...

Process for curing meat using a starter culture

The present invention relates to a method for the application and implantation of starter cultures in products of animal origin for curing same, which comprises: 1. A method for the application and implantation of starter cultures in whole muscle products of animal origin for curing same , which comprises:a) introducing one or more starter cultures in said product of animal origin;b) subjecting said product of animal origin with starter cultures to maturation treatment with heat, with control over the temperature and humidity conditions to favor starter culture growth for a first time period;performing, after said first time period of step b), a step d) which includes:{'b': '1', 'd) transferring the product of animal origin with starter cultures to frozen conditions, determining a sudden stop of the mentioned biological activity process; and thereafter'}{'b': '2', 'd) slicing or cutting the frozen product of animal origin, and'}{'b': '3', 'd) applying a curing and rapid drying process on said sliced or cut frozen product of animal origin with starter cultures for a second time period comprised between 30 and 120 minutes, reducing the water content and producing an increase in the salt concentration, such that at ambient temperature, the starter culture remaining on the product of animal origin cannot reproduce or perform their biological activity due the low water content and the high salt content of the cured product; and'}e) packing the dried product of animal origin.3. The method according to or , characterized in that the cured product comprises at least ham and in that the mentioned second time period has a duration of about 40 minutes.4. The method according to or , characterized in that the cured product comprises meat products with a very low water content suitable for preservation without refrigeration , and in that the mentioned second time period has a duration between about 40 and 120 minutes.5. The method according to claim 1 , characterized in that ...

Method for producing food material, and food material

The present application relates to a method for producing food material for retorting, and to food material for retorting produced by the method, the method comprising: a curing step for mixing one or more base material, selected from the group consisting of meat and seafood, with a curing agent containing phosphate and starch, and curing; and a step for heating and sterilizing the base material by heating at the temperature of 110-130° C. for 10-60 minutes.

OIL-IN-WATER EMULSIONS FOR MEAT AND POULTRY PRODUCTS AND METHODS OF PRODUCING SAME

The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein. 112-. (canceled)13. An emulsified product for injection into a food product comprising:a first liquid phase comprising at least one water soluble component dissolved in water, anda second liquid phase comprising an edible fat,wherein the emulsified product is homogenized.14. The emulsified product of claim 13 , wherein the emulsion is maintained at a temperature above the melting point of the edible fat.15. The emulsified product of claim 13 , wherein the edible fat comprises butter claim 13 , olive oil claim 13 , extra virgin olive oil claim 13 , corn oil claim 13 , canola oil claim 13 , soybean oil claim 13 , margarine claim 13 , sour cream or yogurt and/or the water soluble component comprises salt claim 13 , sea salt claim 13 , seasoning claim 13 , broth or flavouring extract.16. The emulsified product of claim 13 , comprising 20 to 40% of the first liquid phase and 60 to 80% of the second liquid phase by weight.17. The emulsified product of claim 13 , wherein the homogenized mixture comprises a third liquid phase comprising an insoluble component claim 13 , optionally spices claim 13 , herbs claim 13 , vegetable gum or starch.18. A food product comprising the emulsified product of .19. The food product of claim 18 , wherein the food product comprises 1 to 30% claim 18 , optionally 5-25% or 10-20% emulsified product by weight of the food product.20. The food product of claim 18 , wherein the food product is meat or poultry claim 18 , optionally turkey. This application claims priority to U.S. Provisional Patent Application No. 62/360,622 filed Jul. 11, 2016, the contents of which are incorporated by reference ...

PREPARATION OF CARBONATE SALT AND TREATMENT OF MEAT WITH SAME

A method of providing a carbonate salt for treatment of meat, comprising providing a bicarbonate salt; heating the bicarbonate salt to convert the bicarbonate salt to a carbonate salt so that the bicarbonate salt is heated to a temperature of at least about 145° F. for a time until detectable production of COhas ceased; and applying the carbonate salt to meat prior to cooking of the meat. 1. A method of providing a carbonate salt for treatment of meat , comprising:a) providing a bicarbonate salt;{'sub': '2', 'b) heating the bicarbonate salt to convert the bicarbonate salt to a carbonate salt so that the bicarbonate salt is heated to a temperature of at least about 145° F. for a time until detectable production of COhas ceased; and'}c) applying the carbonate salt to meat prior to cooking of the meat.2. The method of claim 1 , wherein the bicarbonate salt is mixed with water to form a bicarbonate salt brine solution prior to the heating step.3. The method of claim 2 , wherein the production of COis detected during the heating step by observation of bubble formation in the bicarbonate salt brine solution.4. The method of claim 2 , wherein the bicarbonate salt is heated to a temperature of from about 145° F. to about 212° F.5. The method of claim 2 , wherein the bicarbonate salt is heated to the temperature for a time of from about 20 to about 135 minutes.6. The method of claim 2 , wherein the bicarbonate salt is heated to the temperature for a time of from about 40 to about 60 minutes.7. The method of claim 2 , wherein the bicarbonate salt is heated in a brine solution with agitation.8. The method of claim 1 , wherein the heating step is carried out on the bicarbonate salt when in the dry state.9. The method of claim 8 , wherein the bicarbonate salt is heated to a temperature of from about 145° F. to about 600° F.10. The method of claim 8 , wherein the bicarbonate salt is heated to the temperature for a time of from about 10 to about 75 minutes.11. The method of claim ...

METHOD OF VACUUM MARINATING MEAT WITH PEROXYCARBOXCYLIC ACID SOLUTIONS

A method for producing a marinated meat product having an extended shelf life and/or reduced microbial activity by vacuum tumbling meat pieces in the presence of at least one peroxycarboxylic acid. The meat pieces may be treated with the desired marinade at the same time as being treated with the at least one peroxycarboxylic acid or separately. The marinated meat pieces may be packaged in the presence of at least one peroxycarboxylic acid to extend the shelf-life of the marinated meat product. 1. A method for producing a marinated meat product , the method comprising:providing one or more pieces of meat in a vacuum container of a vacuum tumbler in the presence of a solution comprising at least one peroxycarboxylic acid, a desired marinade having one or more flavoring components, or a mixture of the least one peroxycarboxylic acid solution and the desired marinade;reducing the pressure of the vacuum tumbler to provide the contents of the vacuum container under a vacuum pressure between about −0.1 psi up to about −15 psi;rotating the contents of the vacuum container while under the vacuum pressure for a desired period of time of at least 10 minutes and up to 60 minutes to vacuum tumble the one or more pieces of meat and provide the marinated meat product.2. The method for producing a marinated meat product of claim 1 , wherein the one or more pieces of meat are vacuum tumbled in the presence of both the at least one peroxycarboxylic acid solution and the desired marinade at the same time.3. The method for producing a marinated meat product of claim 1 , wherein the one or more pieces of meat are vacuum tumbled in the presence of the at least one peroxycarboxylic acid solution and the desired marinade at separate times.4. The method for producing a marinated meat product of claim 3 , wherein the one or more pieces of meat are vacuum tumbled in the presence of the at least one peroxycarboxylic acid solution prior to the desired marinade being provided to the vacuum ...

PICKLING MACHINE WITH DETECTION DEVICE

The invention relates to a pickling machine having a detection device for detecting a blocked, damaged and/or broken needle. 1. A pickling machine for injecting liquid into a pickled product , comprising:{'b': '6', 'a needle bar ();'}{'b': '3', 'a plurality of injection needles () arranged on the needle bar; and'}{'b': 7', '1', '1, 'a detection device () for detecting a blocked, damaged and/or broken needle among the plurality of injection needles, said detection device having at least one sensor () whose measured values are obtained from movement of at least one of the plurality of needles relative to the sensor ().'}231. The pickling machine according to claim 1 , wherein each needle of the plurality of injection needles () is associated with one sensor () per needle.3123. The pickling machine according to claim 1 , wherein the at least one sensor () is arranged on or in a hold-down plate () of the pickling machine that serves to hold down the pickled product when the needles () are being pulled out.4212. The pickling machine according to claim 3 , wherein the hold-down plate () is divided into two parts claim 3 , and the sensor () is arranged between the two parts of the hold-down plate ().5133. The pickling machine according to claim 1 , wherein the sensor () is an inductive sensor claim 1 , wherein a change in induction field of the inductive sensor is correlated with a blocked claim 1 , damaged and/or broken needle () in respect of the needle with which the sensor is associated among the plurality of injection needles ().61515. The pickling machine according to claim 2 , wherein the sensors () are divided into groups () claim 2 , thus forming a test matrix claim 2 , and wherein sensors of each group are series-connected claim 2 , and wherein the series-connected sensors () of adjacent groups () are positioned at a prescribed distance from each other.73153. The pickling machine according to claim 6 , wherein adjacent needles () of the plurality of injection ...

HIGH VISCOSITY BRINE FOR WHOLE POULTRY

A brine for injecting into whole poultry is composed of substrate poultry meat which has been emulsified. The substrate poultry meat may consist of white meat, dark meat, or a combination of white meat and dark meat in proportion to their natural occurrence in the poultry. The poultry substrate for the brine may also include fat and skin from the poultry, optionally in proportion to their presence in the poultry. The emulsified brine composed of poultry substrate components is injected into whole poultry birds utilizing unique injection needles wherein the inlet side ports of the hollow needles are beveled or flared or curved or rounded. Such beveling or flaring or rounding or curving extends outwardly in the direction of the inlet port extending outwardly from the hollow interior of the needle. 1. An injection needle for devices for injecting a liquid into meat food products having a needle carrier for supporting the needle during use and a liquid feed chamber for supplying the liquid to the needle , the needle comprising a hollow needle body , comprising:a distal tip for delivering the liquid into the meat food products;a proximal inlet end portion for receiving the liquid into the needle;at least one inlet port extending through the proximal inlet end portion of the needle and registrable with the feed chamber, the inlet port beveled or curved outwardly in the direction that the inlet end portion extends outwardly from the interior of the hollow needle.2. The injection needle according to claim 1 , wherein the inlet port extends through the side wall of the proximal inlet end portion of the needle.3. The injection needle according to claim 2 , wherein the inlet port is elongated in cross section.4. The injection needle according to claim 3 , wherein the elongated direction of the inlet port extends along the length of the needle.5. A brine for treating a whole poultry by injection of the brine into the whole poultry claim 3 , the brine comprising:water;emulsified ...

METHOD FOR PRODUCING MEAT BROTH COMPOSITION

The present application relates to a method for producing a meat broth composition, and a meat broth composition produced by the method, the method comprising the steps of: primary heating of one or more base materials selected from the group consisting of meat, seafood, and condiment herbs in water at 90-100° C. for 3-35 minutes; secondary heating of the base material, which has undergone primary heating, in water at 80-140° C. for 20-190 minutes; and heating and sterilizing the meat broth extracted in the secondary heating step at 90-130° C. for 10-60 minutes. 1. A method for producing a meat broth composition , the method comprising steps of:primary heating of one or more base material selected from the group consisting of meat, seafood, and condiment herbs in water at 90-100° C. for 3-35 minutes;secondary heating of the base material, which has undergone primary heating, in water at 80-140° C. for 20-190 minutes; andheating and sterilizing the meat broth extracted in the secondary heating step at 90-130° C. for 10-60 minutes.2. The method of claim 1 , wherein the method further comprises a step of curing a original material of the base material with a curing agent comprising at least one selected among condiments claim 1 , condiment vegetables claim 1 , cooking liquor claim 1 , oils claim 1 , vinegars claim 1 , lemon juice claim 1 , coffee powder claim 1 , and green tea powder.3. The method of claim 1 , wherein the method further comprises a step of washing the heated base material with cold water after the primary heating step.4. The method of claim 1 , wherein the secondary heating step is to heat the base material claim 1 , which has undergone primary heating claim 1 , in water at 105-130° C. for 25-100 minutes.5. The method of claim 1 , wherein claim 1 , in the secondary heating step claim 1 , a natural antibacterial agent comprising one or more selected from the group consisting of organic acids claim 1 , alcohols claim 1 , surfactants claim 1 , ...

Natamycin dosage form, method for preparing same and use thereof

The present invention relates to a novel natamycin dosage form for the food industry, and more particularly to microcapsules where natamycin is encapsulated within a physiologically acceptable shell to provide a protected natamycin product. The present invention relates also to novel processes for preparing the capsules according to the invention, as well as to the use of the capsules of the present invention. The invention further relates to food products containing natamycin in encapsulated form.

Marinating device

A marinating device includes a supporting base having a blocking sidewall, a food marinating container having a guiding rib and a container sidewall physically contacted with the blocking sidewall to block a sideward movement of said food marinating container at a first sideward direction, and an electric driving arrangement. The electric driving arrangement includes a driving unit and a plurality of driving rotors adapted to be driven by the driving unit to rotate. At least two corresponding driving rotors are frictionally and alignedly engaged with the guiding rib to block the sideward movement of the food marinating container at an opposed second sideward direction such that when the food marinating container is driven to rotate via the driving rotors, the food marinating container is securely retained on the supporting base.

System and method for preparing meat products

A method and system for preparing meat products is provided. In various embodiments, methods and systems for preparing and producing jerky are provided. Embodiments of the present disclosure comprise structure for efficiently distributing, moving, marinating and preparing meat products including jerky. Enhanced efficiencies and improved safety measures are provided.

Method of and apparatus for the treatment of meat

An inline macerating method and apparatus for treating pieces of meat with a liquid wherein the pieces of meat are first injected with the liquid and then drawn by suction through a duct in which the piece of meat is incised by cutting edges extending into the path of the pieces of meat as they traverse the duct. The pieces of meat then pass into a paddle massager or tumbler in which the liquid is massaged into the tissue.

Apparatus for marinating meat products

A vacuum meat marinating machine for products requiring a short vacuum massage cycle, comprising a substantially horizontal cylindrical vessel having a large opening at the top for rapid loading of product, said opening covered by a sealed vacuum cover during operation, and further having a hollow outer wall comprising a jacket for the circulation of liquid refrigerant. A paddle agitator is located within the vessel, having a hollow shaft running longitudinally within the vessel. Affixed at an angle to the shaft are a plurality of hollow triangular-shaped paddles, which paddles push product horizontally during operation. Liquid refrigerant circulates through the hollow wall of the vessel, as well as the hollow agitator shaft and paddles. The agitator shaft is connected to a reversible motor that periodically reverses the direction of rotation, thereby maximizing heat exchange between product and liquid refrigerant.

Method of and apparatus for processing PSE meat

Pale, soft and exudative parts of bodies of meat are rendered substantially indistinguishable from other parts of the meat bodies by massaging a brine or marinade into the meat utilizing a paddle massager in which the lifting sides of the paddle are provided with formations, e.g bars, which promote the lifting action. The opposite sides of the paddles may remain smooth.

Tumbler for marinating food product

A vacuum tumbler for marinating food products within a liquid. The vacuum tumbler comprises a container having an interior wall, the interior wall defining a chamber for containing the liquid. A rib extends inwardly from the interior wall at least one-quarter of the distance across the chamber. A drive moves the container so that the rib brings the food products into and out of contact with the liquid, and a vacuum source creates a partial vacuum within the chamber.

一种食品腌制加工设备

本发明涉及食品加工技术领域，具体为一种食品腌制加工设备，包括料理罐，料理罐的上端套设有封盖，料理罐的底部套设有底托，封盖上固定安装有L形上料管，L形上料管的两端均固定连接有安装座，安装座远离L形上料管的一端固定连接有支撑架，支撑架的底部固定于底托上，L形上料管由内设置有预处理组件，预处理组件包括两组横板，两组横板在联动组件的带动下在L形上料管上下两端进行直线相向运动，且横板内壁面设置有多根戳杆，L形上料管的左右两侧还设置有两组移动座，移动座靠近L形上料管的一端固定连接有楔形块；本发明通过设置多根戳杆能够对家禽肉的外皮扎出均匀的小孔，使得后期腌制配料容易进入到肉质中，加快入味，提高加工效率。

封入化抗菌材料

用于降低食品产品中致病微生物的计数的组合物和方法

本发明公开了在食品产品例如即食肉类和家禽产品中减少致病微生物数量的组合物和方法。在各种实施方案中，所述组合物和方法包含添加有一种或多种精油的抗菌组合物。

Process for preparing tteokgalbi with domestic agricultural products

The present invention relates to a method of manufacturing grilled short rib patties by using domestic agricultural products and, more specifically, to a method of manufacturing grilled short rib patties by using domestic agricultural products, capable of improving the manufacturing stability and characteristics of grilled short rib pattie products by using fresh domestic agricultural products as ingredients for manufacturing grilled short rib patties and mixing a plant extract to be used in a process of manufacturing grilled short rib patties. According to the present invention, since a plant extract is mixed and added during a grilled short rib patties ingredient mixing and adding process, grilled short rib pattie products with balanced nutrition are easily manufactured for providing economic feasibility and the stability and characteristics of the products are improved for providing excellent grilled short rib pattie products, and moreover, since domestic agricultural products, which are regionally raised, are actively used, the present invention is capable of making a contribution to local economy and stably creating the need for a local labor force.

一种牛肉翻炒设备

本发明涉及食品加工用设备领域，具体涉及一种牛肉翻炒设备，包括机架、翻炒筒和动力轴，翻炒筒转动连接在机架上，所述翻炒筒周壁内设有加热机构；所述翻炒筒上设有筒盖，筒盖与动力轴同轴转动连接，动力轴下端固定连接设有搅拌部，所述筒盖内设有第一空腔，第一空腔内设有行星齿轮，筒盖的底部转动连接有转动环，转动环外周面上设有用于与从动齿轮啮合的齿，转动环与翻炒筒卡拆卸连接；所述筒盖上设有第二空腔，第二空腔位于从动齿轮的正下方且从动齿轮的下表面设有转动轴，第二空腔的底部设有小孔；所述筒盖上还开通有与第二空腔连通的进料口，进料口上还设有阀门。采用本方案能在对牛肉进行翻炒的过程中自动添加调味料。

一种中西结合工艺红烧牛肉的制作方法

本发明公开了一种中西结合工艺红烧牛肉的制作方法，其技术方案要点是包括如下步骤：S1：采用清真牛肉裁成若干块；S2：制备腌制液；S3注射：牛肉注射腌制液；S4滚揉、腌制：将肉块放入真空滚揉机内滚揉腌制；S5香辛料装袋；S6煮制:香辛料包投入锅内并加水，然后再添加其他调料以及原料肉；S7冷却：肉块出锅冷却；S8油炸；S9一次包装；S10高温灭菌；S11二次包装，达到了让牛肉更加充分吸收香辛料，更加入味，同时成品更加鲜嫩的技术效果。

Method for manufacturing of restructured jerky by adding dietary fiber and protein extracted from rice bran

본 발명은 미강으로부터 추출한 식이섬유 및 단백질 혼합물을 첨가한 재구성 육포의 제조방법에 관한 것으로, 더욱 상세하게는 국내에서 비교적 저가인 돼지고기 뒷다리 부위를 분쇄하여 결합육과 분쇄육으로 나누어 벼를 도정하여 백미를 생산하는 과정에서 부산물로 얻어지는 것으로서 왕겨를 제외하고 남게 되는 쌀눈을 포함하는 쌀겨인 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가하고, 막대기 모양(stick type)으로 성형하여 건조 온도 및 시간을 순차적으로 조절한 후 냉각과정을 거쳐 미강 추출 식이섬유 및 단백질 혼합물을 첨가한 재구성 육포를 제조하는 방법에 관한 것이다. The present invention relates to a method for producing reconstituted beef jerky with the addition of dietary fiber and protein mixture extracted from rice bran, and more specifically, to break the relatively inexpensive pork hind limbs in Korea and divide rice into combined meat and ground meat to cut rice As a by-product in the process of producing a mixture of dietary fiber and protein extracted from rice bran, which is a rice bran containing rice bran remaining except chaff, and added in a stick shape to control the drying temperature and time sequentially After the cooling process and relates to a method for producing a restructured beef jerky with the addition of rice bran extract dietary fiber and protein mixture. 본 발명에 따른 제조방법은 미강이 가지고 있는 유익한 영양 성분을 용이하게 섭취할 수 있고, 특히 현대인의 식생활 습관에서 부족하기 쉬운 식이섬유 및 식물성 단백질의 섭취를 증가시킬 수 있으며, 미강에 대한 선호도를 높여 국민 건강에 이바지할 뿐만 아니라 폐자원의 처리 비용을 줄일 수 있는 장점이 있다. The manufacturing method according to the present invention can easily ingest the beneficial nutritional ingredients of the rice bran, and can increase the intake of dietary fiber and vegetable protein, which is particularly insufficient in the dietary habits of modern people, and increases the preference for rice bran It not only contributes to the health of the people, but also has the advantage of reducing the disposal cost of waste resources. 또한, 본 발명에 따른 육포에 포함되어 있는 식이섬유, 식물성 단백질 및 유용 성분들이 육류를 과다 섭취함에 따라 문제시 될 수 있는 성인병, 암, 관상동맥 질환 등을 유발시킬 수 있는 문제점을 해결하고, 더욱이 지방의 과다 섭취로 인해 발생하는 질환에 대한 소비자들의 우려를 해소할 수 있다. In addition, the dietary fiber, vegetable protein and useful components contained in the jerky according to the present invention solves a problem that can cause ...

一种卤制鸭脖的制备方法

一种卤制鸭脖的制备方法，它包括以下步骤,1)解冻、2) 清洗、3）腌制、4）熏制、5）卤制和6）包装。本卤制鸭脖的制备方法理想，色泽红润、口味醇厚、容易入味而且卖相好。采用先熏后卤的方式，鸭脖香味独特、符合大多数人的口味。

Method for Chicken seasoning

The present invention relates to a chicken curing method. A chicken can be injected into one end of an injector. According to the present invention, Saccharomyces boulardii is added to ensure digestion promotion, cholesterol reduction, and intestinal beneficial bacteria activity increase.