CA1110102A - Procede de preparation d'un analogue du bacon et de produits similaires - Google Patents

Procede de preparation d'un analogue du bacon et de produits similaires

Info

Publication number: CA1110102A
Authority: CA; Canada
Prior art keywords: fat; lean; component; meat; process according
Prior art date: 1977-12-13
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Expired

Application number

CA292,958A

Other languages

English (en)

Inventor

Earl J. Cheney

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

BURNS FOODS Ltd

Original Assignee

BURNS FOODS Ltd

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1977-12-13

Filing date

1977-12-13

Publication date

1981-10-06

1977-12-13 Application filed by BURNS FOODS Ltd filed Critical BURNS FOODS Ltd

1977-12-13 Priority to CA292,958A priority Critical patent/CA1110102A/fr

1981-10-06 Application granted granted Critical

1981-10-06 Publication of CA1110102A publication Critical patent/CA1110102A/fr

Status Expired legal-status Critical Current

Links

235000015241 bacon Nutrition 0.000 title claims abstract description 65
238000000034 method Methods 0.000 title claims description 62
230000008569 process Effects 0.000 title claims description 60
238000002360 preparation method Methods 0.000 title description 6
235000013372 meat Nutrition 0.000 claims abstract description 79
235000021110 pickles Nutrition 0.000 claims abstract description 27
235000013622 meat product Nutrition 0.000 claims abstract description 13
239000000654 additive Substances 0.000 claims abstract description 3
239000003755 preservative agent Substances 0.000 claims abstract 2
230000002335 preservative effect Effects 0.000 claims abstract 2
239000000203 mixture Substances 0.000 claims description 78
235000015277 pork Nutrition 0.000 claims description 51
108090000623 proteins and genes Proteins 0.000 claims description 35
102000004169 proteins and genes Human genes 0.000 claims description 35
150000003839 salts Chemical class 0.000 claims description 34
235000020997 lean meat Nutrition 0.000 claims description 29
235000015278 beef Nutrition 0.000 claims description 27
238000001125 extrusion Methods 0.000 claims description 25
244000144977 poultry Species 0.000 claims description 25
235000013594 poultry meat Nutrition 0.000 claims description 25
235000019687 Lamb Nutrition 0.000 claims description 23
235000020995 raw meat Nutrition 0.000 claims description 23
LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 22
241000251468 Actinopterygii Species 0.000 claims description 19
235000019688 fish Nutrition 0.000 claims description 19
108010082495 Dietary Plant Proteins Proteins 0.000 claims description 18
239000004615 ingredient Substances 0.000 claims description 14
235000000346 sugar Nutrition 0.000 claims description 13
CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
230000027455 binding Effects 0.000 claims description 12
235000010288 sodium nitrite Nutrition 0.000 claims description 11
239000002245 particle Substances 0.000 claims description 10
239000000779 smoke Substances 0.000 claims description 10
235000010352 sodium erythorbate Nutrition 0.000 claims description 10
239000004320 sodium erythorbate Substances 0.000 claims description 10
RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 10
235000013599 spices Nutrition 0.000 claims description 10
239000003086 colorant Substances 0.000 claims description 8
239000007788 liquid Substances 0.000 claims description 8
LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
235000013923 monosodium glutamate Nutrition 0.000 claims description 8
239000004223 monosodium glutamate Substances 0.000 claims description 8
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
108010066207 Poultry Proteins Proteins 0.000 claims description 6
235000011089 carbon dioxide Nutrition 0.000 claims description 6
238000002156 mixing Methods 0.000 claims description 5
239000000796 flavoring agent Substances 0.000 claims description 4
235000019634 flavors Nutrition 0.000 claims description 4
239000007789 gas Substances 0.000 claims description 4
CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 3
CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
239000001569 carbon dioxide Substances 0.000 claims description 3
229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
235000010350 erythorbic acid Nutrition 0.000 claims description 3
239000004318 erythorbic acid Substances 0.000 claims description 3
229940026239 isoascorbic acid Drugs 0.000 claims description 3
239000000463 material Substances 0.000 claims description 3
239000012266 salt solution Substances 0.000 claims description 3
238000004040 coloring Methods 0.000 claims description 2
238000000605 extraction Methods 0.000 claims description 2
239000000306 component Substances 0.000 claims 59
235000002639 sodium chloride Nutrition 0.000 claims 17
VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical group [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims 2
238000001816 cooling Methods 0.000 claims 1
239000004317 sodium nitrate Substances 0.000 claims 1
235000010344 sodium nitrate Nutrition 0.000 claims 1
235000011194 food seasoning agent Nutrition 0.000 abstract description 2
239000003925 fat Substances 0.000 description 80
235000019197 fats Nutrition 0.000 description 80
235000018102 proteins Nutrition 0.000 description 22
239000000047 product Substances 0.000 description 14
239000000839 emulsion Substances 0.000 description 7
230000008901 benefit Effects 0.000 description 5
230000004048 modification Effects 0.000 description 5
238000012986 modification Methods 0.000 description 5
235000013311 vegetables Nutrition 0.000 description 5
210000001015 abdomen Anatomy 0.000 description 3
239000011230 binding agent Substances 0.000 description 3
150000002500 ions Chemical class 0.000 description 3
108010028690 Fish Proteins Proteins 0.000 description 2
241001465754 Metazoa Species 0.000 description 2
238000010411 cooking Methods 0.000 description 2
235000013365 dairy product Nutrition 0.000 description 2
239000012467 final product Substances 0.000 description 2
238000006467 substitution reaction Methods 0.000 description 2
238000007669 thermal treatment Methods 0.000 description 2
240000005020 Acaciella glauca Species 0.000 description 1
235000019737 Animal fat Nutrition 0.000 description 1
101710125089 Bindin Proteins 0.000 description 1
235000010469 Glycine max Nutrition 0.000 description 1
244000068988 Glycine max Species 0.000 description 1
DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
108010070551 Meat Proteins Proteins 0.000 description 1
CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
229930006000 Sucrose Natural products 0.000 description 1
241000193803 Therea Species 0.000 description 1
230000015572 biosynthetic process Effects 0.000 description 1
230000015556 catabolic process Effects 0.000 description 1
239000003795 chemical substances by application Substances 0.000 description 1
238000013329 compounding Methods 0.000 description 1
239000012141 concentrate Substances 0.000 description 1
230000001419 dependent effect Effects 0.000 description 1
238000009826 distribution Methods 0.000 description 1
230000001747 exhibiting effect Effects 0.000 description 1
239000012530 fluid Substances 0.000 description 1
239000002960 lipid emulsion Substances 0.000 description 1
238000012423 maintenance Methods 0.000 description 1
238000004519 manufacturing process Methods 0.000 description 1
238000005191 phase separation Methods 0.000 description 1
229940070376 protein Drugs 0.000 description 1
238000000751 protein extraction Methods 0.000 description 1
230000009467 reduction Effects 0.000 description 1
235000013580 sausages Nutrition 0.000 description 1
229910052708 sodium Inorganic materials 0.000 description 1
239000011734 sodium Substances 0.000 description 1
238000009966 trimming Methods 0.000 description 1
235000015112 vegetable and seed oil Nutrition 0.000 description 1
235000019871 vegetable fat Nutrition 0.000 description 1
239000008158 vegetable oil Substances 0.000 description 1

Landscapes

Meat, Egg Or Seafood Products (AREA)

CA292,958A 1977-12-13 1977-12-13 Procede de preparation d'un analogue du bacon et de produits similaires Expired CA1110102A (fr)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
CA292,958A CA1110102A (fr)	1977-12-13	1977-12-13	Procede de preparation d'un analogue du bacon et de produits similaires

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
CA292,958A CA1110102A (fr)	1977-12-13	1977-12-13	Procede de preparation d'un analogue du bacon et de produits similaires

Publications (1)

Publication Number	Publication Date
CA1110102A true CA1110102A (fr)	1981-10-06

Family

ID=4110271

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
CA292,958A Expired CA1110102A (fr)	1977-12-13	1977-12-13	Procede de preparation d'un analogue du bacon et de produits similaires

Country Status (1)

Country	Link
CA (1)	CA1110102A (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
WO2016094371A1 (fr) *	2014-12-09	2016-06-16	Kraft Foods Group Brands Llc	Produits de lard et leurs procédés de fabrication
CN115517360A (zh) *	2022-09-30	2022-12-27	陕西科技大学	一种植物基人造肉及其制备方法
US12514260B2 (en)	2012-12-07	2026-01-06	Kraft Foods Group Brands Llc	Emulsifying salt-free and starch stabilized cheese

1977
- 1977-12-13 CA CA292,958A patent/CA1110102A/fr not_active Expired

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US12514260B2 (en)	2012-12-07	2026-01-06	Kraft Foods Group Brands Llc	Emulsifying salt-free and starch stabilized cheese
WO2016094371A1 (fr) *	2014-12-09	2016-06-16	Kraft Foods Group Brands Llc	Produits de lard et leurs procédés de fabrication
ES2652446R1 (es) *	2014-12-09	2018-02-12	Kraft Foods Group Brands Llc	Productos de tocino y métodos de elaboración de los mismos
US11304426B2 (en)	2014-12-09	2022-04-19	Kraft Foods Group Brands Llc	Bacon products and methods of making same
CN115517360A (zh) *	2022-09-30	2022-12-27	陕西科技大学	一种植物基人造肉及其制备方法
CN115517360B (zh) *	2022-09-30	2024-02-23	陕西科技大学	一种植物基人造肉及其制备方法

Legal Events

Date	Code	Title	Description
1998-10-06	MKEX	Expiry

Publication	Publication Date	Title
US4305965A (en)	1981-12-15	Bacon and meat analogues
US4196222A (en)	1980-04-01	Process for the preparation of meat and bacon analogues
US2346232A (en)	1944-04-11	Meat process
RU2255611C2 (ru)	2005-07-10	Формованное рыбное изделие (варианты)
US4728524A (en)	1988-03-01	Restructured meat products and methods of making same
Huffman et al.	1981	Effect of salt concentration on quality of restructured pork chops
US4904496A (en)	1990-02-27	Low-fat processed meat products
US4057650A (en)	1977-11-08	Bacon-like meat product of reduced fat content
US20020048623A1 (en)	2002-04-25	Composite meat product and method for the manufacture thereof
US4218492A (en)	1980-08-19	Bacon processed product
US3997672A (en)	1976-12-14	Bacon processed product
US3100710A (en)	1963-08-13	Meat product and method for producing said product
CA1110102A (fr)	1981-10-06	Procede de preparation d'un analogue du bacon et de produits similaires
DE3446829A1 (de)	1986-07-03	Wurst mit gasgeschaeumter wurstmasse und verfahren zu ihrer herstellung
US3285752A (en)	1966-11-15	Method of preparing a poultry product
US2874060A (en)	1959-02-17	Manufacture of sausage and ground meat products
US4156027A (en)	1979-05-22	Low temperature sausage product and process
KR102582704B1 (ko)	2023-09-25	에리타데닌과 헴 유사분자를 활용한 대체육류 소시지
IE45790B1 (en)	1982-12-01	Process for the preparation of bacon analogue and the like
DE3107576A1 (de)	1982-09-23	Gefriergetrocknetes fleisch
US2478520A (en)	1949-08-09	Bacon substitutes
RU2208347C2 (ru)	2003-07-20	Мясной продукт (варианты) и способ его производства
US3503755A (en)	1970-03-31	Method of preparing a poultry product
JPH0310660A (ja)	1991-01-18	ハムおよびソーセージの製造法
JPS5911138A (ja)	1984-01-20	ドライソ−セ−ジタイプ食品の製造法