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    Method for making jerky products
    1.
    发明授权
    Method for making jerky products 失效
    制作干燥产品的方法

    公开(公告)号：US5731029A

    公开(公告)日：1998-03-24

    申请号：US509320

    申请日：1995-07-26

    申请人： Jan Karwowski ,  Felice Scaglione ,  John W. Stevenson ,  Spencer W. Sullivan

    发明人： Jan Karwowski ,  Felice Scaglione ,  John W. Stevenson ,  Spencer W. Sullivan

    IPC分类号： A23K1/18 ,  A23L1/315 ,  A23L1/317

    CPC分类号： A23K50/42 ,  A23L13/52 ,  A23L13/67 ,  Y10S426/805

    摘要： Jerky products having a high proportion of meat are produced on a mass production basis. Meat which is at least substantially frozen is comminuted and then heated to a temperature of least about 140.degree. F. to at least partially denature protein of the meat. The cooked meat is then cooled to a temperature sufficiently low to solidify the fat which melted during the cooking step. A binding agent, most preferably a cold water soluble starch and guar gum, is admixed with the cooked meat to compensate for the loss of binding power resulting from denaturing of the protein during the cooking step. Mixing of the binding agent with the cooled, cooked meat and other ingredients such as seasonings and fillers is conducted to obtain a machinable meat-based dough. The meat-based dough may be sheeted or rotary molded to form pieces which may be baked and/or dried within a short period of time to obtain shelf stable products which are flexible and bendable without breaking and which exhibit the distinct texture and rough appearance of jerky.

    摘要翻译： 大量生产肉类的粗制产品以批量生产为基础生产。 将至少基本上冷冻的肉粉碎，然后加热至至少约140°F的温度以使肉的蛋白质至少部分变性。 然后将煮熟的肉冷却至足够低的温度以固化在烹饪步骤期间熔化的脂肪。 将粘合剂，最优选冷水可溶性淀粉和瓜耳胶与熟肉混合，以补偿在烹饪步骤期间蛋白质变性导致的结合力丧失。 将结合剂与冷却的熟肉和其他成分如调味料和填充剂混合以获得可机加工的肉类面团。 肉类面团可以被片状或旋转模制以形成可以在短时间内烘烤和/或干燥的片，以获得柔软且可弯曲而不破裂的搁板稳定的产品，并且其表现出明显的纹理和粗糙的外观 干涩

    Dog biscuits having a coating containing an inorganic pyrophosphate
    4.
    发明授权
    Dog biscuits having a coating containing an inorganic pyrophosphate 失效
    具有包含无机焦磷酸盐的涂层的狗饼干

    公开(公告)号：US5015485A

    公开(公告)日：1991-05-14

    申请号：US358173

    申请日：1989-05-30

    申请人： Felice Scaglione ,  Lorna C. Staples

    发明人： Felice Scaglione ,  Lorna C. Staples

    IPC分类号： A23K1/00 ,  A23K1/175 ,  A23K1/18 ,  A61K8/02 ,  A61K8/24 ,  A61Q11/00

    CPC分类号： A23K50/42 ,  A23K20/26 ,  A23K40/30

    摘要： Process for preparing baked dog biscuits having a coating containing at least one inorganic pyrophosphate, comprising:(a) subjecting unbaked dog biscuit dough to a liquefied coating material containing at least one inorganic pyrophosphate, thereby, forming a coating of such liquefied coating material on the dog biscuit; and(b) baking the unbaked dog biscuit dough pieces having a coating containing said at least one inorganic pyrophosphate. The baked, coated dog biscuits are chewed and/or eaten by dogs, with the result that tartar accumulation on their teeth is reduced or prevented.

    摘要翻译： 制备具有含有至少一种无机焦磷酸盐的涂层的烘烤狗饼干的方法，包括：（a）使未烘烤的狗饼干面团经受含有至少一种无机焦磷酸盐的液化涂料，从而在其上形成这种液化涂料的涂层 狗饼干 和（b）烘烤具有含有所述至少一种无机焦磷酸盐的涂层的未烘烤的狗饼干面片。 烘烤的涂覆狗饼干被狗咀嚼和/或食用，结果牙齿上的牙垢累积减少或阻止。

    Dietetic dog biscuits containing vegetable hulls
    8.
    发明授权
    Dietetic dog biscuits containing vegetable hulls 失效
    含有蔬菜壳的饮食狗饼干

    公开(公告)号：US4735808A

    公开(公告)日：1988-04-05

    申请号：US723812

    申请日：1985-04-16

    申请人： Felice Scaglione ,  Gary Gellman

    发明人： Felice Scaglione ,  Gary Gellman

    IPC分类号： A21D13/02 ,  A23K1/00 ,  A23K1/14 ,  A23K1/18 ,  A21D13/00

    CPC分类号： A21D13/02 ,  A23K10/37 ,  A23K40/00 ,  A23K50/42 ,  Y02P60/877 ,  Y10S426/805

    摘要： This invention discloses a low calorie dietetic dog biscuit containing vegetable hulls. The vegetable hulls are fibrous components and reduce the overall caloric content of the biscuits to between about 320 and 330 calories per 100 grams of said biscuit. The biscuits can use a blend of proteinaceous and farinaceous ingredients such that the overall protein content of the biscuits is reduced when compared to standard dog biscuits. The preferred embodiment is a low calorie dog biscuit including rice hulls.

    摘要翻译： 本发明公开了一种含有蔬菜壳的低热量饮食狗饼干。 蔬菜壳是纤维组分，并将饼干的总热量降低到每100克所述饼干中约320和330卡路里之间。 饼干可以使用蛋白质和谷物成分的混合物，使得与标准狗饼干相比，饼干的总蛋白质含量降低。 优选的实施方案是包含稻壳的低热量狗饼干。

    Process for preparing a meat jerky product
    10.
    发明授权
    Process for preparing a meat jerky product 失效
    制备肉类产品的过程

    公开(公告)号：US4868002A

    公开(公告)日：1989-09-19

    申请号：US279264

    申请日：1988-12-01

    申请人： Felice Scaglione ,  David A. Nelson ,  Robert W. Keesee ,  Ronnie G. Morgan

    发明人： Felice Scaglione ,  David A. Nelson ,  Robert W. Keesee ,  Ronnie G. Morgan

    IPC分类号： A23L13/60

    CPC分类号： A23L13/67

    摘要： Lengthwise coextensively aligned jerky which has fibrous portions aligned generally parallel to the length of the jerky, and a procedure for preparing the lengthwise coextensively aligned jerky by extruding an alignable meat dough through a directional flow bar extruder under conditions such that fibers in the dough are coextensively aligned; further preparing the fiber-aligned dough into cuttable jerky, for example, by freezing, and cutting and/or slicing the cuttable jerky. The resulting lengthwise coextensively aligned jerky typically has a generally rugged, natural-like appearance and feel.

    摘要翻译： 纵向共同对称的干燥，其具有大致平行于干燥长度的纤维部分，以及用于通过在定向流动棒挤出机中挤出可取向的肉面团来制备纵向共缩进的干燥的步骤，该条件使得面团中的纤维是共挤出的 对齐 进一步将纤维排列的生面团制成可切割的干燥的，例如通过冷冻切割和/或切割可切割的干燥片。 所产生的纵向共同对称的干燥通常具有通常坚固，自然的外观和感觉。