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    Hot Boned Poultry Process
    1.
    发明申请
    Hot Boned Poultry Process 审中-公开
    热骨养殖过程

    公开(公告)号：US20080268115A1

    公开(公告)日：2008-10-30

    申请号：US11740586

    申请日：2007-04-26

    申请人： Iksoon Kang ,  Henri Salman ,  Dennis Seman ,  Lyle Olson

    发明人： Iksoon Kang ,  Henri Salman ,  Dennis Seman ,  Lyle Olson

    IPC分类号： A23L1/315

    CPC分类号： A22C21/00 ,  A23L13/52

    摘要： The present invention relates to continuous processing of poultry. More particularly, poultry is processed for times and under conditions effective for maintaining the poultry muscle in a pre-rigor condition. hot boned poultry is ground or macerated to provide a ground or macerated poultry meat. The ground or macerated poultry meat is blended with salt and optionally nitrite or/and phosphate to provide a blended ground or macerated poultry meat. Blending is effective for providing a blended ground or macerated poultry meat with about 1.0 to about 3.5 weight percent salt, 0 to 200 ppm nitrite, and about 0 to about 0.5 weight percent phosphate, based on the total weight of the blended ground or macerated poultry meat. The blending is effective for providing a blended ground or macerated poultry meat having a temperature of about 26° F. to about 60° F. and a pH of 5.9 or greater.

    摘要翻译： 本发明涉及家禽的连续加工。 更具体地说，家禽在时间和条件下进行处理，以有效地保持家禽肌肉处于预先严格的状态。 热骨头的家禽被粉碎或浸没，以提供地面或浸软的家禽肉。 将地面或浸渍的禽肉与盐和任选的亚硝酸盐或/和磷酸盐混合以提供混合的研磨或浸没的禽肉。 基于混合研磨或浸软的家禽的总重量，混合对于提供约1.0至约3.5重量％的盐，0至200ppm亚硝酸盐和约0至约0.5重量％的磷酸盐的混合研磨或浸渍的家禽肉是有效的 肉。 混合对于提供温度为约26°F至约60°F，pH为5.9或更高的混合研磨或浸渍的禽肉是有效的。

    Washed deboned meat having high protein recovery
    5.
    发明申请
    Washed deboned meat having high protein recovery 失效
    具有高蛋白质回收率的洗涤的剔骨

    公开(公告)号：US20050266145A1

    公开(公告)日：2005-12-01

    申请号：US10855028

    申请日：2004-05-26

    申请人： Iksoon Kang ,  Gary Skaar ,  William Gale Barron ,  Cory Painter ,  James Colby

    发明人： Iksoon Kang ,  Gary Skaar ,  William Gale Barron ,  Cory Painter ,  James Colby

    IPC分类号： A23L13/00 ,  A23L13/50 ,  A23L13/60 ,  A23L1/31

    CPC分类号： A23L13/60 ,  A23L13/00

    摘要： Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in order to provide a color and fat reduced deboned meat. Multiple-stage separation is practiced, and the protein yield of the washed meat is advantageously elevated.

    摘要翻译： 将去骨肉以鱼雷型方法进行加工，以便大大降低骨髓成分和脂肪也被除去的脱骨肉的血红素含量，从而显着降低其颜色强度。 当需要时，将洗涤的肉进行脱水，例如通过按压，以便提供一种减少颜色和脂肪的去骨肉。 实施多级分离，有利地提高洗涤后的肉的蛋白质产率。