| 摘要 |
1,189,670. Poultry. ARMOUR & CO. 23 Aug., 1967 [29 Aug., 1966], No. 38736/67. Heading A2B. A method of preparing a poultry product comprises the steps of slaughtering and dressing poultry, applying to the surfaces of raw pieces of the poultry from 0.1 to 2.0% of sodium chloride based on the weight of the poultry pieces and from 0.02 to 0.8% of an edible phosphate salt, agitating the pieces at a temperature within the range of from 25 to 70‹F. until a concentration of salt soluble protein is formed on the surfaces of the pieces, and pressing the pieces together to form a unitary body. A paste prepared by grinding poultry skin and small poultry pieces and including a preparation of cooked poultry meat may be incorporated into the chicken pieces, in amounts ranging from 10 to 35% by weight of the total product, after the formation of the salt-soluble protein on the surfaces of the pieces. Phosphates: sodium or potassium tripolyphosphate, sodium hexametaphosphate, and tetrasodium or tetrapotassium pyrophosphate. Dry phosphate and sodium chloride may be spread over the pieces. Alternatively the phosphate is applied to the whole poultry carcass while soaking in chilled water, prior to boning, and the sodium chloride is applied to the cut-up pieces immediately prior to the agitation step. According to an example, turkeys were slaughtered, dressed, chilled at 35‹F. in slush ice and boned. 756 lbs. of boned white meat were placed in thin layers on clean trays in a freezer for about 1 hour to bring the temperature down to 28‹-30‹F. 62 lbs. of boneless scrap white meat and 62 lbs. of skin were chopped up with 2 lbs of salt and spice mixture containing 50% sodium chloride, 31.4% brown sugar, 14.7% sodium tripolyphosphate, 2.6% tetrasodium pyrophosphate, and 1.3% pepper, and the resulting chopped batter was rapidly chilled to 35‹F. The white meat was placed in a chilled vacuum mixer, 2 lbs. 3 ozs. of the salt and spice mixture were sprinkled evenly over the surface of the meat, the mixer was operated for 5 minutes and then 122 lbs. of the batter were added and the mixing continued for an additional 15 minutes under vacuum. The mixture was then taken from the mixer, placed in aluminium containers (or fibrous casings) and roasted. According to the procedure of further examples, the poultry products obtained were stuffed into perforated casings or casings clipped at each end with metal clips, and cooked in these casings. |
