| 摘要 |
1,191,005. Meat products. RENE FOODS Inc. 1 Sept., 1967 [14 Sept., 1966], No. 40079/67. Headings A2B, A2D and A2E. A process of preparing a meat product such as chicken, veal cutlet, fish, sea food and shrimp, for cooking by frying, boiling, broiling or baking, involves sealing the exposed surfaces to the passage of moisture by gelling thereon an edible high polymer which forms a gel stable at the pH of the meat and under the cooking conditions. The moisture content of the meat product may first be adjusted if necessary, e.g. to 20%, by parboiling in a pressure cooker in the presence of water or blanching with wet steam. The following gelling high polymers are mentioned: (i) agar, algin, and carrageenin, fucoidan and laminasan gums; (ii) gum arabic, ghatti gum, karaza gum and gum tragacanth; (iii) a mixture of 80% agar and 20% gum arabic; and (iv) carboxymethyl cellulose. Aqueous solutions containing 1% by weight of the gelling high polymer are applied to the meat product by spraying or dipping. (It is stated that guar gum, locust bean gum, pectin and li gum are not sufficiently stable to be used alone as the sealing agents.) Typically, treated chicken is dipped in a batter made from whole egg, flour and seasoning, is breaded with spiced bread crumbs and is then fried while held between a pair of travelling belts immersed in heated cottonseed or corn oil. The fried product is canned or vacuum packed and heat sterilized. |
