Reconstituted meat assembled from sheets less than 0.1mm thick

摘要

Restructured meat is prepared by A) cutting warm muscle, i.e. muscle taken from a carcass, into strips or long pieces having a cross section 20-30 mm, pref. 10-30 cm long and cooling the strips in a mixer with a powerful cooling agent, pref. CO2 snow; B) forming long blocks by superimposing the strips in a direction generally parallel to their length and cooling the surface of the strips; C) cutting the blocks vertical to their length into ultrathin discs, not more than 0.2-0.5 mm thick; and D) combining the ultrathin discs to form the restructured meat by a moulding operation, which does not destroy the disc structure. The strips are pref. given a temp. stabilisation treatment after exit from the mixer. The strips are formed into blocks 15 cm x 30-40 cm in a press. The discs are 0.2-0.3 mm thick in the case of beef muscle having a toughness below 0.5 mm. A binder is added to the muscle discs during the slicing.