ECSP003768A - MEAT EMULSION PRODUCT - Google Patents
MEAT EMULSION PRODUCTInfo
- Publication number
- ECSP003768A ECSP003768A EC2000003768A ECSP003768A ECSP003768A EC SP003768 A ECSP003768 A EC SP003768A EC 2000003768 A EC2000003768 A EC 2000003768A EC SP003768 A ECSP003768 A EC SP003768A EC SP003768 A ECSP003768 A EC SP003768A
- Authority
- EC
- Ecuador
- Prior art keywords
- meat emulsion
- meat
- emulsion product
- products
- emulsion
- Prior art date
Links
- 239000000839 emulsion Substances 0.000 title abstract 10
- 235000013372 meat Nutrition 0.000 title abstract 9
- 238000000034 method Methods 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 239000000835 fiber Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Se divulgan métodos para elaborar productos de emulsión de carne, asi como productos elaborados de esa forma. Se elaboran productos de emulsión de carne que tienen una definición de fibra realista. El producto de emulsión de carne comprende un cuerpo que incluye proteína y grasa y que tiene una pluarlidad de filamentos generalmente lineales de un material similar a una fibra que le da el producto de emulsión de carne una apariencia realista similar a la carne. El producto de emulsión de carne puede ser elaborado a través de un método que comprende las etapas de desmenuzamiento y calentamiento de una emulsión de carne formado a partir de la proteína y grasa a una temperatura de al menos 132oC, introduciendo la emulsión a un tubo de procesamiento y sometido la emulsión de carne a una presión de al menos 100 psi y descragando la emulsión de carne.Methods for making meat emulsion products, as well as products made in that way, are disclosed. Meat emulsion products that have a realistic fiber definition are made. The meat emulsion product comprises a body that includes protein and fat and has a plurality of generally linear filaments of a fiber-like material that gives the meat emulsion product a realistic meat-like appearance. The meat emulsion product can be made through a method comprising the steps of shredding and heating of a meat emulsion formed from the protein and fat at a temperature of at least 132 ° C, introducing the emulsion into a tube of processing and subjected the meat emulsion to a pressure of at least 100 psi and descrambling the meat emulsion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EC2000003768A ECSP003768A (en) | 2000-11-16 | 2000-11-16 | MEAT EMULSION PRODUCT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EC2000003768A ECSP003768A (en) | 2000-11-16 | 2000-11-16 | MEAT EMULSION PRODUCT |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ECSP003768A true ECSP003768A (en) | 2001-04-23 |
Family
ID=42041338
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EC2000003768A ECSP003768A (en) | 2000-11-16 | 2000-11-16 | MEAT EMULSION PRODUCT |
Country Status (1)
| Country | Link |
|---|---|
| EC (1) | ECSP003768A (en) |
-
2000
- 2000-11-16 EC EC2000003768A patent/ECSP003768A/en unknown
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