发明名称 |
Process for preparing substantially fat free meat |
摘要 |
Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components have a weight percent fat of not greater than 1.5. The fat free meat products have a fat percentage of about 0.9 weight percent or below. Typically, the fat free meat also includes finely textured reduced fat meat such as that processed by grinding and centrifuging. Residual trim cuts, formed during subdivision of the whole muscle groups, are greatly reduced in fat content by removing gristle or connective tissue or other fatty tissue from these residual trim cuts.
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申请公布号 |
US5674550(A) |
申请公布日期 |
1997.10.07 |
申请号 |
US19950510993 |
申请日期 |
1995.08.03 |
申请人 |
KRAFT FOODS, INC. |
发明人 |
GUNDLACH, LARRY C.;MILKOWSKI, ANDREW L.;NUTT, SHEREL FREDERICK;PAULOS, WILLIAM T. |
分类号 |
A22C17/00;A23L1/31;A23L1/318;(IPC1-7):A23L1/31;A23L1/314 |
主分类号 |
A22C17/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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