发明名称 |
Method for reducing moisture loss in cooked meats |
摘要 |
The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of the meat with glycerol, applying seasoning to the coated surface and cooking the coated, seasoned meat. In addition, the present invention relates to a coating combination which when coated onto a meat and then cooked imparts to the cooked meat a moist and marinated-like flavor, about the coating combination consisting of about 20 to about 33% by weight glycerol and about 67 to about 80% by weight seasoning, the weight percent being of the combination.
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申请公布号 |
US5356647(A) |
申请公布日期 |
1994.10.18 |
申请号 |
US19930097529 |
申请日期 |
1993.07.27 |
申请人 |
KRAFT GENERAL FOODS, INC. |
发明人 |
MASON, CHARLES R.;COLEMAN, EDWARD C.;NAYYAR, DALIP K.;BIRNEY, SHARON R. |
分类号 |
A23L1/00;A23L1/314;A23L1/315;(IPC1-7):A23L1/314 |
主分类号 |
A23L1/00 |
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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