Title:
【発明の名称】低脂肪形成肉製品の超高温処理
Document Type and Number:
Japanese Patent JPH10513056
Kind Code:
A
Abstract:
A method is disclosed for preparing a surface-pasteurized, low-fat, formed meat product. The method comprises removing surface fat, bones, and gristle, and cutting the meat into pieces. The pieces are mechanically tenderized and then mixed with water, salt, and phosphate. The mixture is massaged at 0 DEG to 15 DEG C. so that fat is conducted out of the meat and deposited on the wall of the apparatus, and protein is exuded to form a sticky surface on the pieces of meat. This procedure reduces the fat content to less than about 5% by weight of the finished product. The fat content can be adjusted to a selected level, however, by mixing fat particles with the massaged meat. The massaged meat is then formed into a selected shape and frozen. The shaped meat is subjected to portion control either before or after freezing. The portions are then partially thawed, and the partially thawed portions are surface-pasteurized at ultra-high temperature (UHT), e.g. 900-1200 DEG C., for a time sufficient to denature proteins, without burning, to a depth of up to about 2 mm. Grill markings are then placed on the meat. After UHT treatment the meat is refrozen, packaged in a modified atmosphere containing carbon dioxide and nitrogen gas, and stored frozen. The resulting raw, low-fat, formed meat product has an attractive grilled appearance and flavor, and can be stored for an extended period.
Inventors:
Mendenhall, von Tee
Application Number:
JP52352796A
Publication Date:
December 15, 1998
Filing Date:
December 18, 1995
Export Citation:
Assignee:
Utah State University
International Classes:
A23B4/005; A23B4/015; A23B4/02; A23B4/027; A23B4/06; A23B4/08; A23B4/16; A23L3/26; A23L13/00; A23L13/70; (IPC1-7): A23B4/005; A23B4/02; A23B4/027; A23L1/31
Attorney, Agent or Firm:
Kazuo Shamoto (5 outside)