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公开(公告)号：US4563362A
公开(公告)日：1986-01-07
申请号：US593213
申请日：1984-03-26
CPC分类号： A23J3/227 , Y10S426/802
摘要： A meat analog is provided having a protein-gum-starch matrix providing desirable textural properties approaching all-meat products.
摘要翻译： 提供具有蛋白质 - 胶 - 淀粉基质的肉类似物，其提供接近全肉产品的期望的质地特性。
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公开(公告)号：US4556570A
公开(公告)日：1985-12-03
申请号：US593451
申请日：1984-03-26
CPC分类号： A23J3/10 , A23J3/00 , Y10S426/804
摘要： A Vienna sausage analog having desirable textural properties is formed from a dispersion of a fat release emulsion phase in a continuous matrix phase, wherein the continuous matrix phase comprises a heat coagulable protein, locust bean or xanthan gum and a particulate unmodified waxy maize starch of branched chain amylopectin polymers.
摘要翻译： 具有期望的结构性质的维也纳香肠类似物由连续基质相中的脂肪释放乳液相的分散体形成，其中连续基质相包含可凝结的蛋白质，刺槐豆或黄原胶和未分散的未分解的蜡状玉米淀粉 链支链淀粉聚合物。
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公开(公告)号：US4495205A
公开(公告)日：1985-01-22
申请号：US538591
申请日：1983-10-03
申请人： Rita W. Brander , Teresa A. Raap
发明人： Rita W. Brander , Teresa A. Raap
CPC分类号： A23J3/24 , A23J3/227 , Y10S426/802
摘要： The present invention teaches a novel process for preparing a meat analog product, having a texture more closely resembling that of meat, wherein a TVP is heated followed by freezing and thawing. The thawed TVP is combined with a binder composition, formed into a loaf and frozen once again. The frozen product is thawed and cooked.
摘要翻译： 本发明教导了一种制备肉类似物产品的新颖方法，其具有与肉类似的纹理，其中将TVP加热，然后冷冻和解冻。 将解冻的TVP与粘合剂组合物组合，形成面条并再次冷冻。 冷冻产品解冻煮熟。
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公开(公告)号：US4556569A
公开(公告)日：1985-12-03
申请号：US591294
申请日：1984-03-19
IPC分类号： A23C20/00
CPC分类号： A23C20/005
摘要： A cheese analog product made with vegetable protein rather than dairy protein having a natural pH of about 7.0.+-.0.5. Soy milk in the weight percent range of 9 to 19%, vegetable oil in the weight percent range of 14 to 22%, dairy whey in the weight percent range of 7 to 13%, caseinate in the weight percent of 2 to 10% and water in the weight percent range of 38 to 58% along with any flavorants and colorants comprises the water dispersion cheese analog.
摘要翻译： 用植物蛋白而不是乳蛋白制成的奶酪类似物，其天然pH约为7.0 +/- 0.5。 豆浆中重量百分比范围为9〜19％，植物油的重量百分比范围为14〜22％，乳清乳清重量百分比范围为7〜13％，酪蛋白酸的重量百分比为2〜10％， 重量百分比范围为38至58％的水以及任何调味剂和着色剂均包含水分散乳酪类似物。
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公开(公告)号：US6090418A
公开(公告)日：2000-07-18
申请号：US306924
申请日：1999-05-07
摘要： Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. In an illustrated arrangement, one of the low-fat meat components is processed from high-fat content meat trimmings which are comminuted, heated and centrifuged, preferably in conjunction with being phosphated, under specific processing conditions. The second low-fat component in the illustrated arrangement is desinewed to remove substantial amounts of fat associated with the sinew that is mechanically removed from whole muscle tissue. The bacon product has a total fat content of not greater than about 5 percent by weight. It can be of the no-fat or fat-free variety within which fat contents which meet the regulatory definition will vary depending upon the particular type of product being made. Fat contents can be not greater than about 3.5 percent by weight, or not greater than about 2 percent by weight, or less than 1 percent by weight, based upon the total weight of the composite bacon product. If desired, the first and second low-fat meat components can be assembled in an alternating manner to provide a bacon product having a light-colored phase and a dark-colored phase.
摘要翻译： 具有非常低脂肪含量的培根产品由高脂肪来源提供，其可以包括猪肉配料。 培根产品由两种低脂肪肉类成分组成。 在图示的布置中，低脂肪肉组分中的一种由高脂肪含量的肉制品加工，粉碎，加热和离心，优选在特定加工条件下磷酸化。 所示布置中的第二种低脂肪成分被排除以除去与从整个肌肉组织中机械除去的粗细相关联的大量脂肪。 培根产品的总脂肪含量不超过约5重量％。 它可以是满足监管定义的脂肪含量将根据所制造的产品的具体类型而变化的无脂肪或无脂肪的品种。 基于复合培根产品的总重量，脂肪含量可以不大于约3.5重量％，或不大于约2重量％，或小于1重量％。 如果需要，第一和第二低脂肪肉组分可以以交替方式组装以提供具有浅色相和深色相的培根产品。
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公开(公告)号：US4780327A
公开(公告)日：1988-10-25
申请号：US914396
申请日：1986-10-02
摘要： A cooked meat product suitable for shredding and a method for preparing such. Meat is denuded of external fat and connective tissue and injected with a water and salt solution. The meat is then diced and added to a cooking pouch containing pre-mixed liquid-state fat, spices/seasonings and starch. The product is cooked in a water tank via a step process reaching a final product temperature of approximately 200.degree. F. at which point the product may be shredded prior to chilling and storage at 40.degree. F.
摘要翻译： 适用于粉碎的熟肉制品及其制备方法。 肉被剥去外部脂肪和结缔组织，并注入水和盐溶液。 然后将肉切块并加入到含有预混液态脂肪，香料/调味料和淀粉的烹饪袋中。 产品通过步骤过程在水箱中煮熟，达到约200°F的最终产品温度，此时在40°F冷藏和储存之前，可将产品切碎。
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公开(公告)号：US5925400A
公开(公告)日：1999-07-20
申请号：US763913
申请日：1996-12-11
摘要： Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. One of the low-fat meat components is processed from high-fat content meat trimmings which are comminuted, heated and centrifuged, preferably in conjunction with being phosphated, under specific processing conditions. The second low-fat component is desinewed to remove substantial amounts of fat associated with the sinew that is mechanically removed from whole muscle tissue. The bacon product has a total fat content of not greater than about 5 percent by weight.
摘要翻译： 具有非常低脂肪含量的培根产品由高脂肪来源提供，其可以包括猪肉配料。 培根产品由两种低脂肪肉类成分组成。 其中一种低脂肉组分由高脂肪含量的肉制品加工，粉碎，加热和离心，优选在特定加工条件下磷酸化。 第二种低脂肪组分被去除，以去除与从整个肌肉组织中机械除去的粗细相关的大量脂肪。 培根产品的总脂肪含量不超过约5重量％。
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