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公开(公告)号：US07282235B2
公开(公告)日：2007-10-16
申请号：US10650023
申请日：2003-08-27
申请人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
发明人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
IPC分类号： A23L1/317
CPC分类号： A23K50/40 , A23K40/20 , A23L13/426 , A23L13/60 , Y10S426/805
摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
摘要翻译： 通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。 将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。 小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。 在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持抗拉强度。 将面团旋转成型为条形件。 旋转模具可以具有成角度的模杯。 然后烘烤和干燥带状面团片。
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公开(公告)号：US08309157B2
公开(公告)日：2012-11-13
申请号：US11863031
申请日：2007-09-27
申请人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
发明人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
IPC分类号： A23L1/317
CPC分类号： A23K50/40 , A23K40/20 , A23L13/426 , A23L13/60 , Y10S426/805
摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
摘要翻译： 通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。 将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。 小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。 在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持拉伸强度。 将面团旋转成型为条形件。 旋转模具可以具有成角度的模具杯。 然后烘烤和干燥带状面团片。
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公开(公告)号：US20080020117A1
公开(公告)日：2008-01-24
申请号：US11863031
申请日：2007-09-27
申请人： Robert LOMBARD , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
发明人： Robert LOMBARD , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
CPC分类号： A23K50/40 , A23K40/20 , A23L13/426 , A23L13/60 , Y10S426/805
摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
摘要翻译： 通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。 将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。 小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。 在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持拉伸强度。 将面团旋转成型为条形件。 旋转模具可以具有成角度的模杯。 然后烘烤和干燥带状面团片。
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公开(公告)号：US20050048189A1
公开(公告)日：2005-03-03
申请号：US10650023
申请日：2003-08-27
申请人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
发明人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
CPC分类号： A23K50/40 , A23K40/20 , A23L13/426 , A23L13/60 , Y10S426/805
摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
摘要翻译： 通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。 将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。 小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。 在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持拉伸强度。 将面团旋转成型为条形件。 旋转模具可以具有成角度的模杯。 然后烘烤和干燥带状面团片。
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