公开(公告)号：US4897278A

公开(公告)日：1990-01-30

申请号：US90068

申请日：1987-08-27

Applicant: Reinhard Schubring ,  Juergen Witt ,  Irene Harwardt ,  Sigrd Neumann ,  Christoph Schneider ,  Gerhard Mieth ,  Wolfgang Raue ,  Juergen Brueckner

Inventor： Reinhard Schubring ,  Juergen Witt ,  Irene Harwardt ,  Sigrd Neumann ,  Christoph Schneider ,  Gerhard Mieth ,  Wolfgang Raue ,  Juergen Brueckner

IPC: A23L13/20 ,  A23J3/24 ,  A23L13/40 ,  A23L17/00

CPC classification number: A23J3/24 ,  A23L13/422 ,  A23L17/70 ,  Y10S426/802

Abstract: A process for manufacturing textured meat and fish products includes comminuting muscle flesh to subcellular particle sizes, mixing the comminuted muscle flesh with a texturing agent and texture regulator, freezing the mixture, heating the mixture to pasteurize or sterilize it, crimping the mixture to form a crinkled sheet of dough, folding the crinkled sheet of dough into laminated layers and freezing the folded laminated layers along a predetermined direction to form a desired fibrous structure. The texturing agent is a polyanionic complexing agent, preferably a pectin having a particular degree of esterification, and the texture regulator is one or a mixture of protein-rich products, starch-rich products, fats, and salts of polyvalent cations. The apparatus for implementing the process includes a rolling system of a plurality of cylinders for forming the sheet of dough, a rotating drum for thermally treating the sheet of dough, an immersion bath for chemically treating the sheet of dough, and a folding mechanism for folding the sheet of dough into a plurality of laminated layers.

公开(公告)号：US4852477A

公开(公告)日：1989-08-01

申请号：US232065

申请日：1988-08-11

Applicant: Reinhard Schubring ,  Juergen Witt ,  Irene Harwardt ,  Sigrd Neumann ,  Christoph Schneider ,  Gerhard Mieth ,  Wolfgang Raue ,  Juergen Brueckner

Inventor： Reinhard Schubring ,  Juergen Witt ,  Irene Harwardt ,  Sigrd Neumann ,  Christoph Schneider ,  Gerhard Mieth ,  Wolfgang Raue ,  Juergen Brueckner

IPC: A23L13/20 ,  A23J3/24 ,  A23L13/40 ,  A23L17/00

CPC classification number: A23J3/24 ,  A23L13/422 ,  A23L17/70 ,  Y10S426/802

Abstract: A process for manufacturing textured meat and fish products includes comminuting muscle flesh to subcellular particle sizes, mixing the comminuted muscle flesh with a texturing agent and texture regulator, freezing the mixture, heating the mixture to pasteurize or sterilize it, crimping the mixture to form a crinkled sheet of dough, folding the crinkled sheet of dough into laminated layers and freezing the folded laminated layers along a predetermined direction to form a desired fibrous structure. The texturing agent is a polyanionic complexing agent, preferably a pectin having a particular degree of esterification, and the texture regulator is one or a mixture of protein-rich products, starch-rich products, fats, and salts of polyvalent cations. The apparatus for implementing the process includes a rolling system of a plurality of cylinders for forming the sheet of dough, a rotating drum for thermally treating the sheet of dough, an immersion bath for chemically treating the sheet of dough, and a folding mechanism for folding the sheet of dough into a plurality of laminated layers.

Abstract translation: 用于制造纹理肉和鱼制品的方法包括将肌肉肉粉切成亚细胞粒度，将粉碎的肌肉肉与混合剂和纹理调节剂混合，冷冻混合物，加热混合物以对其进行巴氏消毒或灭菌，将该混合物卷曲形成 皱褶的面团片，将皱褶的面团片折叠成层压层，并沿着预定方向冷冻折叠的层压层以形成所需的纤维结构。 增粘剂是聚阴离子络合剂，优选具有特定程度的酯化的果胶，并且织构调节剂是富含蛋白质的产物，富含淀粉的产物，脂肪和多价阳离子的盐之一或混合物。 用于实施该方法的装置包括用于形成面团片的多个圆柱体的滚动系统，用于热处理面团片的旋转滚筒，用于化学处理面团片的浸浴和用于折叠的折叠机构 该面团片形成多个层压层。