Process to prepare meat dish for human consumption by selection of cadaver sections and temporary vacuum storage prior to mincing and preparation

摘要

In a process to convert meat into a sliced and minced meat formed product, the meat is first allowed to hang in a vacuum from which it is subsequently withdrawn in batches. The parts of each batch are chosen from specific parts of the cadaver. The meat is then chopped and sub-divided into coarse particles and fine particles, and mixed with herbs in a tumbler. The resulting mixture is then chilled and formed into a meat product. The meat hangs for from 3-4 weeks. The coarse particles are 6-6 cm long and 1.5-2.5 cm wide. The fine particles are about 3 mm in diameter. The ratio of coarse particles to fine particles is about 95: 5. The tumbling process lasts 1-3 hr at 12-20 and is continual or intermittent. The herbs are added in a concentrated solution with water and starch. The chilling temperature is about -2C. The meat product is subsequently prepared for consumption by e.g. marinating, frying. An independent claim is also included for a suitable meat product.