WO2010133356A1 - Process for defrosting of frozen crushed meat - Google Patents

Process for defrosting of frozen crushed meat Download PDF

Info

Publication number
WO2010133356A1
WO2010133356A1 PCT/EP2010/003085 EP2010003085W WO2010133356A1 WO 2010133356 A1 WO2010133356 A1 WO 2010133356A1 EP 2010003085 W EP2010003085 W EP 2010003085W WO 2010133356 A1 WO2010133356 A1 WO 2010133356A1
Authority
WO
WIPO (PCT)
Prior art keywords
meat
mixer
defrosting
steam
process according
Prior art date
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.)
Ceased
Application number
PCT/EP2010/003085
Other languages
French (fr)
Inventor
Anders Oestergaard
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.)
GEA Food Solutions Denmark AS
Original Assignee
CFS Slagelse AS
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.)
Filing date
Publication date
Application filed by CFS Slagelse AS filed Critical CFS Slagelse AS
Priority to BRPI1010677A priority Critical patent/BRPI1010677A2/en
Priority to CN201080022332XA priority patent/CN102595913A/en
Priority to EP10723924A priority patent/EP2432327A1/en
Priority to US13/321,235 priority patent/US20120128849A1/en
Priority to MX2011012178A priority patent/MX2011012178A/en
Priority to AU2010251467A priority patent/AU2010251467A1/en
Priority to RU2011151679/13A priority patent/RU2011151679A/en
Publication of WO2010133356A1 publication Critical patent/WO2010133356A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/07—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/82—Thawing subsequent to freezing

Definitions

  • the present invention relates to a process and an apparatus for defrosting of frozen crushed meat.
  • a process for defrosting of frozen meat in a mixer characterized by the following steps: a. crushing the frozen meat b. loading the crushed meat into a mixer, c. mixing the crushed meat, d. applying at least partial vacuum to the mixer and e. adding steam to the mixer, whereas steps c - e are at least partially in parallel.
  • the frozen meat for example in form of a block or in form of chunks is crushed. This can be, for example, carried out in a grinder or in a cutter.
  • Meat according to the present invention is any meat known to a person skilled in the art, for example meat from a pig, a cow, a lamb and/or poultry.
  • Meat according to the present invention can comprise skin and/or bones, which are preferably removed (deboned) after defrosting.
  • the longest extension of each meat part is preferably ⁇ 80 mm, more preferably ⁇ 60 mm, even more preferably ⁇ 40 mm, even more preferably ⁇ 30, even more preferably ⁇ 20 and most preferably ⁇ 8 mm, however,
  • the meat-parts need not have uniform size, but can have a mixture of different sizes.
  • This mixer comprises at least one, preferably two or more means, for example axle(s) with paddles, to mix the crushed meat in the mixer.
  • this crushed, frozen meat is subjected to at least partial vacuum.
  • the vacuum in the mixer is established around 20- 150 mbar, more preferably 50 - 100 mbar.
  • the vacuum is drawn by a vacuum-pump, which is switched on and off, based on two set vacuum-levels inside the mixer.
  • steam is added to the mixer.
  • the steam temperature in the mixer does not exceed 60 0 C, preferably 5O 0 C, more preferably 40 0 C.
  • the steam is applied to the mixer intermittently. When the steam addition is stopped, preferably vacuum is drawn.
  • the steam is applied, most preferably injected, to the mixer from the bottom.
  • the crushed meat is not defrosted entirely, but only partially. More preferably, the temperature of the crushed meat does not exceed 0 0 C, more preferably -1°C, most preferably -2°C during the defrosting, anywhere in the mixture.
  • the remaining crystallization of the water in the meat and/or on the surface of the is 20 - 40, preferably 20 - 30 weight-%; i.e. this water amount of water is in an at least partially solid state.
  • This preferred embodiment of the invention as the advantage, that the formability of the crushed meat is improved.
  • the defrosting process is controlled by temperature- and/or power- uptake-measurements of the mixing-means.
  • the defrosting process is terminated.
  • the added condensate during defrosting is between preferably 4 and 9, preferably 5 and 8 weight-% of the initial weight of the meat.
  • This condensate can be used as a brine and is preferably bound chemically and or physically in the crushed meat.
  • spices like salt, pepper and/or herbs, are added during mixing, more preferably after the defrosting is terminated.
  • the temperature of the crushed meat is reduced by the addition of salt as a spice.
  • the defrosted crushed meat is taken out of the mixer, formed, deboned, further crushed, coated and/or cooked and then preferably, finally frozen.
  • the inventive process has the advantage that the defrosting of the meat only takes minutes.
  • the meat can be taken directly from the freezer and subjected to the inventive process. Cooling of the crushed meat after mixing and prior to forming can be avoided.
  • the meat is not damaged, especially not cooked or precooked during the addition of steam.
  • the inventive process is much more energy efficient than conventional processes.
  • Frozen blocks of meat for example poultry, is taken from a freezer, preferably tempered until its plastic coating can be removed.
  • the meat is crushed, preferably with a grinder.
  • the crushed meat is loaded into a mixer and the defrosting program is run under partial vacuum and the addition of steam.
  • Defrosting is continued preferably until 75% of the product water (25% crystallization) is defrosted.
  • salt is added, which together with the condensed steam form a brine, which more preferably is bound in the meat.
  • the inventive process is suitable for defrosting meat and/or meat comprising bones like carcasses, which are deboned after they have been defrosted according to the inventive process.
  • the meat defrosted according to the present invention can be also used to produce the filling of sausages.
  • the meat is preferably ground after the defrosting process and then filled into a sausage-casing.
  • Another subject matter of the present invention is a mixer with a bowl and at least one mixing means, for example paddles, which comprises means to apply steam and at least a partial vacuum to the inside of the mixer.
  • such a mixer comprises a bowl and a lid.
  • one or more rotary driven axle(s) are arranged, which comprise mixing means such as paddles, which mix the ground frozen meat.
  • the axle(s) can preferably be rotated in two different directions.
  • the mixer is preferably made of stainless steel.
  • the mixer comprises means to apply at least partial vacuum to the inside of the bowl.
  • Such means are for example openings, which can be, for example, connected to a vacuum-pump.
  • the mixer comprises a pressure sensor, which measures the pressure inside the mixer. This pressure sensor is preferably used to control the degree of vacuum inside the mixer.
  • the vacuum is preferably drawn in the upper part of the bowl.
  • the mixer comprises nozzles at the bottom, which inject steam into the inside of the mixer.
  • Another embodiment of the present invention is the use of a mixer for defrosting of ground meat and/or carcasses in the presence of vacuum and steam. The above said also applies to this embodiment of the invention.
  • the frozen meats were ground with an AutoGrind 280 from CFS through a 40 mm holeplate.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Disintegrating Or Milling (AREA)

Abstract

The present invention relates to a process and an apparatus for defrosting of frozen crushed meat.

Description

Process for defrosting of frozen crushed meat
The present invention relates to a process and an apparatus for defrosting of frozen crushed meat.
In order to produce products, like nuggets or the like, from crushed meat, in the past, bocks of meat were defrosted, for example in a tumbler or defrosting-room, and/or under the influence of microwave-radiation. Afterwards, the defrosted meat was crushed and then cooled again, for example with liquid nitrogen or Carbon dioxide, and then formed, coated and/or cooked. Afterwards the resulting product was frozen. The defrosting process, however, has the disadvantage, that it takes very long, and is very energy-consuming.
It was therefore the problem of the present invention, to provide a defrosting process that is less time- and energy-consuming.
This problem is solved by a process for defrosting of frozen meat in a mixer, characterized by the following steps: a. crushing the frozen meat b. loading the crushed meat into a mixer, c. mixing the crushed meat, d. applying at least partial vacuum to the mixer and e. adding steam to the mixer, whereas steps c - e are at least partially in parallel.
According to the present invention, the frozen meat, for example in form of a block or in form of chunks is crushed. This can be, for example, carried out in a grinder or in a cutter. Meat according to the present invention is any meat known to a person skilled in the art, for example meat from a pig, a cow, a lamb and/or poultry. Meat according to the present invention can comprise skin and/or bones, which are preferably removed (deboned) after defrosting. After the crushing of the meat, the longest extension of each meat part is preferably ≤ 80 mm, more preferably ≤ 60 mm, even more preferably < 40 mm, even more preferably < 30, even more preferably < 20 and most preferably ≤ 8 mm, however,
Preferably, > 3 mm. The meat-parts need not have uniform size, but can have a mixture of different sizes.
After the frozen meat has been crushed, the frozen crushed meat is loaded into a mixer. This mixer comprises at least one, preferably two or more means, for example axle(s) with paddles, to mix the crushed meat in the mixer.
In a next step, this crushed, frozen meat is subjected to at least partial vacuum. Preferably, the vacuum in the mixer is established around 20- 150 mbar, more preferably 50 - 100 mbar. Preferably, the vacuum is drawn by a vacuum-pump, which is switched on and off, based on two set vacuum-levels inside the mixer.
After partial vacuum has been established in the mixer, steam is added to the mixer. When the steam comes into contact with the frozen crushed meat, it condenses immediately. Preferably, the steam temperature in the mixer does not exceed 60 0C, preferably 5O0C, more preferably 400C. Preferably, the steam is applied to the mixer intermittently. When the steam addition is stopped, preferably vacuum is drawn.
Preferably, the steam is applied, most preferably injected, to the mixer from the bottom.
Preferably, the crushed meat is not defrosted entirely, but only partially. More preferably, the temperature of the crushed meat does not exceed 00C, more preferably -1°C, most preferably -2°C during the defrosting, anywhere in the mixture.
In a preferred embodiment, the remaining crystallization of the water in the meat and/or on the surface of the is 20 - 40, preferably 20 - 30 weight-%; i.e. this water amount of water is in an at least partially solid state. This preferred embodiment of the invention as the advantage, that the formability of the crushed meat is improved.
Preferably, the defrosting process is controlled by temperature- and/or power- uptake-measurements of the mixing-means. In case the meat temperature has risen to a certain value and/or the power-uptake has decreased to a certain value (Watt), the defrosting process is terminated.
After the defrosting process, the added condensate during defrosting is between preferably 4 and 9, preferably 5 and 8 weight-% of the initial weight of the meat. This condensate can be used as a brine and is preferably bound chemically and or physically in the crushed meat.
In a preferred embodiment of the present invention, spices, like salt, pepper and/or herbs, are added during mixing, more preferably after the defrosting is terminated. Preferably, the temperature of the crushed meat is reduced by the addition of salt as a spice.
After the defrosting process is terminated, the defrosted crushed meat is taken out of the mixer, formed, deboned, further crushed, coated and/or cooked and then preferably, finally frozen.
The inventive process has the advantage that the defrosting of the meat only takes minutes. The meat can be taken directly from the freezer and subjected to the inventive process. Cooling of the crushed meat after mixing and prior to forming can be avoided. The meat is not damaged, especially not cooked or precooked during the addition of steam. The inventive process is much more energy efficient than conventional processes.
The inventive process is one more time explained by the following summary:
1. Frozen blocks of meat, for example poultry, is taken from a freezer, preferably tempered until its plastic coating can be removed.
2. The meat is crushed, preferably with a grinder.
3. The crushed meat is loaded into a mixer and the defrosting program is run under partial vacuum and the addition of steam.
4. Defrosting is continued preferably until 75% of the product water (25% crystallization) is defrosted.
5. Preferably salt is added, which together with the condensed steam form a brine, which more preferably is bound in the meat.
6. Preferably addition of spices and/or extenders.
7. Preferably, mix ,more preferably under partial vacuum, until texture and/or viscosity is suitable for forming.
8. Preferably forming, coating, cooking and/or freezing.
The inventive process is suitable for defrosting meat and/or meat comprising bones like carcasses, which are deboned after they have been defrosted according to the inventive process. The meat defrosted according to the present invention, can be also used to produce the filling of sausages. In this case, the meat is preferably ground after the defrosting process and then filled into a sausage-casing.
Advantages of the inventive process:
1 ) Simple logistics due to processing the meat directly from the freezer.
2) Substantial energy savings by not defrosting completely
3) Eliminate the cost of cooling gas.
4) Space saving
5) Mixing-time reduced by approximately 50 % compared with gas cooling. Thus more capacity is available or less or smaller equipment is needed.
Another subject matter of the present invention is a mixer with a bowl and at least one mixing means, for example paddles, which comprises means to apply steam and at least a partial vacuum to the inside of the mixer.
Preferably, such a mixer comprises a bowl and a lid. In the bowl, one or more rotary driven axle(s) are arranged, which comprise mixing means such as paddles, which mix the ground frozen meat. The axle(s) can preferably be rotated in two different directions. The mixer is preferably made of stainless steel.
According to the present invention, the mixer comprises means to apply at least partial vacuum to the inside of the bowl. Such means are for example openings, which can be, for example, connected to a vacuum-pump. More preferably, the mixer comprises a pressure sensor, which measures the pressure inside the mixer. This pressure sensor is preferably used to control the degree of vacuum inside the mixer. The vacuum is preferably drawn in the upper part of the bowl.
Preferably the mixer comprises nozzles at the bottom, which inject steam into the inside of the mixer.
Another embodiment of the present invention, is the use of a mixer for defrosting of ground meat and/or carcasses in the presence of vacuum and steam. The above said also applies to this embodiment of the invention.
The invention is now explained with the following examples:
Example I
Frozen blocks of chicken at - 15 C.
Breast fillet 150 kg Ground 40 mm - 7,5 C
Thigh meat 150 kg Ground 40 mm - 7,5 C
Chicken skin 30 kg Chopped fine in bowl chopper - 0,8 C
The frozen meats were ground with an AutoGrind 280 from CFS through a 40 mm holeplate.
The app. 300 kg of meat contains about 210 kg of water. With a wanted remaining crystallization of 25 %, 157 kg must be defrosted which will require 12500 kcal or 28 kg of steam. The amount of steam added is 10 kg/min. The net steaming time is thus 28/10 = 2,8 minutes or 168 seconds.
All meats were loaded into the mixer and the defrosting program started.
Mixer speed 12 rpm wings forward 30 sec wings reverse 30 sec
Steam on vacuum 95%
Steam off vacuum 90%
Steam pulse 4 sec
Steam pause 6 sec Steam time 170 sec
Total running time including vacuumizing = 780 sec.
Temperature after defrosting - 1 ,1 C
After defrosting 4,5 kg of dry salt was added and mixed at 30 rpm for 120 seconds.
After addition of salt the temperature was - 1 ,8 C
Added steam
27 kg
Evaluation: The mixture was homogeneously defrosted, soft and suitable for forming.
Example Il
In order to have a more firm mixture, the steaming time was reduced from 170 sec to 120 sec. All other settings were as example I. During the running time, the below values were noted:
Time Steam Vac
Vacuum% Weight sec sec Temp time
0 373 0 0 -7,5
95 373 150 0 150
90 381 246 36
95 381 285 36 39
90 386 385 75
95 386 434 75 49
90 389 513 109
95 389 550 109 37
90 391 601 120 -1,6 275 4,5 kg of salt were added and mixed into the meat at 30 rpm during 120 sec. The temperature after adding the salt was - 2,3 C and the mix was perfectly firm and suitable for forming and further processing. Added condensate during defrosting 5 weight% based on the initial weight. The mix was formed to a thick product and cooked through in a continuous cooker for 10 minutes. Cooking loss was around 4 weight-%.
Example III
In this example the 40 mm holeplate, according to Example I and Il was replaced by a 3 hole precutter. All other parametres as set in example Il
Time Steam Vac
Vacuum% Weight sec sec Temp time
0 332 0 0 -8
95 332 155 0
90 341 247 36
95 341 292 36
90 344 380 74
95 345 417 74
90 347 464 91
95 346 489 91
90 352 560 117
95 350 594 117
0 350 620 120 -1.5
4,5 kg of salt were added and mixed into the meat at 30 rpm during 120 sec. The temperature after adding the salt was - 2,6 C and the mix was perfectly firm and suitable for forming and further processing.
There was clearly more breast fillet structure, but then of course also a very coarse thigh meat structure. Two different grinds are necessary for nuggets, i.e. precutter for breast and 8 - 13 mm for thigh meat.

Claims

Claims:
1. Process for defrosting of frozen crushed meat in a mixer, characterized by the following steps: a. crushing the frozen meat b. loading the crushed meat into a mixer, c. mixing the crushed meat, d. applying at least partial vacuum to the mixer and e. adding steam to the mixer, whereas steps c - e are at least partially in parallel.
2. Process according to claim 1 , characterized in, that the frozen meat is cuttered or ground prior to defrosting.
3. Process according to one of the preceding claims, characterized in, that the vacuum is established around 20- 150 mbar.
4. Process according to one of the preceding claims, characterized in, that the steam temperature in the does not exceed 60 0C, preferably 500C, more preferably 400C.
5. Process according to one of the preceding claims, characterized in, that the steam is applied intermittently.
6. Process according to one of the preceding claims, characterized in , that the remaining crystallization is 20 - 40, preferably 20 - 30 weight-%.
7. Process according to one of the preceding claims, characterized in, that the added condensate during defrosting is between 4 and 9, preferably 5 and 8 weight-% of the initial weight of the meat.
8. Process according to one of the preceding claims, characterized in, that the temperature of the crushed meat does not exceed 00C, preferably -10C during the defrosting.
9. Process according to one of the preceding claims, characterized in, that the spices are added during mixing.
10. Process according to one of the preceding claims, characterized in, that the defrosted crushed meat is formed, deboned and or further crushed.
11. Mixer with a bowl and at least one paddle, characterized in, that it comprises means to apply steam and at least a partial vacuum to the bowl.
12. Mixer according to claim 11 , characterized in, that the steam is added to the bottom.
13. Use of a mixer for defrosting of ground meat and/or carcasses in the presence of vacuum and steam.
PCT/EP2010/003085 2009-05-20 2010-05-19 Process for defrosting of frozen crushed meat Ceased WO2010133356A1 (en)

Priority Applications (7)

Application Number Priority Date Filing Date Title
BRPI1010677A BRPI1010677A2 (en) 2009-05-20 2010-05-19 process to thaw frozen ground meat
CN201080022332XA CN102595913A (en) 2009-05-20 2010-05-19 Process for defrosting of frozen crushed meat
EP10723924A EP2432327A1 (en) 2009-05-20 2010-05-19 Process for defrosting of frozen crushed meat
US13/321,235 US20120128849A1 (en) 2009-05-20 2010-05-19 Process for defrosting of frozen crushed meat
MX2011012178A MX2011012178A (en) 2009-05-20 2010-05-19 Process for defrosting of frozen crushed meat.
AU2010251467A AU2010251467A1 (en) 2009-05-20 2010-05-19 Process for defrosting of frozen crushed meat
RU2011151679/13A RU2011151679A (en) 2009-05-20 2010-05-19 METHOD FOR DEFROSTING THE FROZEN GRINDED MEAT

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP09006825.5 2009-05-20
EP09006825 2009-05-20

Publications (1)

Publication Number Publication Date
WO2010133356A1 true WO2010133356A1 (en) 2010-11-25

Family

ID=42668765

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2010/003085 Ceased WO2010133356A1 (en) 2009-05-20 2010-05-19 Process for defrosting of frozen crushed meat

Country Status (8)

Country Link
US (1) US20120128849A1 (en)
EP (1) EP2432327A1 (en)
CN (1) CN102595913A (en)
AU (1) AU2010251467A1 (en)
BR (1) BRPI1010677A2 (en)
MX (1) MX2011012178A (en)
RU (1) RU2011151679A (en)
WO (1) WO2010133356A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2484231A1 (en) * 2011-02-03 2012-08-08 Nienstedt GmbH Method for producing an intermediate product for the food industry from slaughter by-products
WO2016139244A1 (en) 2015-03-04 2016-09-09 Lutetia Defrosting method
WO2018206640A1 (en) 2017-05-09 2018-11-15 Gea Food Solutions Bakel B.V. Thawing-apparatus and method to thaw a substance

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285061A (en) * 2015-09-03 2016-02-03 黑龙江大庄园肉业有限公司 Steam slow thawing method for frozen beef and mutton

Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3897723A (en) * 1973-12-26 1975-08-05 Griffith Laboratories Meat emulsion processing apparatus
SU820774A1 (en) * 1979-06-22 1981-04-15 Московский Технологический Институтмясной И Молочной Промышленности Installation for preparing meat stuffing from frozen meat
GB2085742A (en) * 1980-10-14 1982-05-06 Challenge Cook Bros Inc Rotable drum, particularly for food processing and door mechanism therefor
US4512523A (en) * 1982-07-26 1985-04-23 Higashimoto Kikai Co., Ltd. Apparatus for mincing frozen meat into ground meat
FR2575638A1 (en) * 1985-01-04 1986-07-11 Bianic Expl Ets Method and installation for producing chitterling-sausage meat from frozen pig stomachs
SU1655429A1 (en) * 1989-01-20 1991-06-15 Московский технологический институт мясной и молочной промышленности Method of preparation of farce from frozen meat slab
SU1706510A1 (en) * 1989-07-17 1992-01-23 Всесоюзный научно-исследовательский и конструкторский институт мясной промышленности Apparatus for steam-vacuum treatment of meat
JPH04187914A (en) * 1990-11-22 1992-07-06 Brother Ind Ltd Vacuum thawing machine
EP0574327A1 (en) * 1992-06-12 1993-12-15 Jaeger Participations S.A. Process for defrosting food products
JPH0791789A (en) * 1993-09-21 1995-04-04 Mitsubishi Electric Corp Cooling device and thawing device using a vacuum device
FR2711485A1 (en) * 1993-10-28 1995-05-05 Armor Inox Sa Method of churning, pickling, cooking and defrosting meat
WO1999034692A1 (en) * 1998-01-06 1999-07-15 Integrated Biosystems Method for freeze granulation
US6017576A (en) * 1996-04-05 2000-01-25 Old Mexico Manufacturing, Inc. Method of preparing texturized protein food product
WO2003032740A1 (en) * 2001-10-18 2003-04-24 Sfk-Danfotech A/S A method and means of thawing meat and use thereof
WO2004066742A1 (en) * 2003-01-29 2004-08-12 Sfk Systems A/S A method and an apparatus for thawing frozen meat
JP2004357629A (en) * 2003-06-06 2004-12-24 Miura Co Ltd Vacuum steam thawing machine

Patent Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3897723A (en) * 1973-12-26 1975-08-05 Griffith Laboratories Meat emulsion processing apparatus
SU820774A1 (en) * 1979-06-22 1981-04-15 Московский Технологический Институтмясной И Молочной Промышленности Installation for preparing meat stuffing from frozen meat
GB2085742A (en) * 1980-10-14 1982-05-06 Challenge Cook Bros Inc Rotable drum, particularly for food processing and door mechanism therefor
US4512523A (en) * 1982-07-26 1985-04-23 Higashimoto Kikai Co., Ltd. Apparatus for mincing frozen meat into ground meat
FR2575638A1 (en) * 1985-01-04 1986-07-11 Bianic Expl Ets Method and installation for producing chitterling-sausage meat from frozen pig stomachs
SU1655429A1 (en) * 1989-01-20 1991-06-15 Московский технологический институт мясной и молочной промышленности Method of preparation of farce from frozen meat slab
SU1706510A1 (en) * 1989-07-17 1992-01-23 Всесоюзный научно-исследовательский и конструкторский институт мясной промышленности Apparatus for steam-vacuum treatment of meat
JPH04187914A (en) * 1990-11-22 1992-07-06 Brother Ind Ltd Vacuum thawing machine
EP0574327A1 (en) * 1992-06-12 1993-12-15 Jaeger Participations S.A. Process for defrosting food products
JPH0791789A (en) * 1993-09-21 1995-04-04 Mitsubishi Electric Corp Cooling device and thawing device using a vacuum device
FR2711485A1 (en) * 1993-10-28 1995-05-05 Armor Inox Sa Method of churning, pickling, cooking and defrosting meat
US6017576A (en) * 1996-04-05 2000-01-25 Old Mexico Manufacturing, Inc. Method of preparing texturized protein food product
WO1999034692A1 (en) * 1998-01-06 1999-07-15 Integrated Biosystems Method for freeze granulation
WO2003032740A1 (en) * 2001-10-18 2003-04-24 Sfk-Danfotech A/S A method and means of thawing meat and use thereof
WO2004066742A1 (en) * 2003-01-29 2004-08-12 Sfk Systems A/S A method and an apparatus for thawing frozen meat
JP2004357629A (en) * 2003-06-06 2004-12-24 Miura Co Ltd Vacuum steam thawing machine

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2484231A1 (en) * 2011-02-03 2012-08-08 Nienstedt GmbH Method for producing an intermediate product for the food industry from slaughter by-products
WO2016139244A1 (en) 2015-03-04 2016-09-09 Lutetia Defrosting method
FR3033231A1 (en) * 2015-03-04 2016-09-09 Lutetia DEFELERATION PROCESS
EP3264914B1 (en) 2015-03-04 2019-07-31 Lutetia Defrosting method
EP3593645A1 (en) 2015-03-04 2020-01-15 Lutetia Defrosting method
WO2018206640A1 (en) 2017-05-09 2018-11-15 Gea Food Solutions Bakel B.V. Thawing-apparatus and method to thaw a substance

Also Published As

Publication number Publication date
BRPI1010677A2 (en) 2019-09-24
CN102595913A (en) 2012-07-18
RU2011151679A (en) 2013-06-27
MX2011012178A (en) 2012-04-19
US20120128849A1 (en) 2012-05-24
AU2010251467A1 (en) 2011-12-08
EP2432327A1 (en) 2012-03-28

Similar Documents

Publication Publication Date Title
CN101375724B (en) Method for processing tenderized fried pork crisps
RU2560071C1 (en) Dry food product manufacture method
Smith et al. Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color
CN101720944A (en) Processing method of grilled steak
CN103932223B (en) Chicken product prepared by restructuring ground meat and processing method of chicken product
Claus et al. Processed meats/poultry/seafood
CN110651964A (en) Processing technology for pickling beefsteak with vegetable juice
CN111084339A (en) Processing method of pre-cured Chinese conditioning dish
EP2432327A1 (en) Process for defrosting of frozen crushed meat
CN104905295B (en) Instant dried meat with seasoning and its preparation method
Bowker et al. Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts
CN110800936A (en) Processing method of quick-frozen pork balls
US20080317935A1 (en) Shredded meat processing method
Gillett et al. Ham massaging. Effect of massaging cycle, environmental temperature and pump level on yield, bind, and color of intermittently massaged hams
US20100028506A1 (en) Process for producing ham without resting periods for curing
CN107156674A (en) It is a kind of to improve Conditions of Onion Juice beefsteak quality and the method for local flavor
Williams Marination: Processing technology
CN104783216B (en) A kind of production method of starch-free ham intestines
RU2448531C1 (en) Method for production of raw smoked and raw dried boneless steak meat products
JPH04335873A (en) Method for softening and maturing meat
CN105533481A (en) Low-sodium frankfurter processing method
Mane et al. Tenderization of meat and meat products: A detailed review
CN108719412B (en) A kind of preparation method of pure meat spicy flavored meat steak
US20150017314A1 (en) Cold batter mincing of meat through hot-boned and crust-freezing processes
Ismail et al. Application of Various Mechanical Treatments for Meat Tenderization

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 201080022332.X

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10723924

Country of ref document: EP

Kind code of ref document: A1

DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
WWE Wipo information: entry into national phase

Ref document number: 2010251467

Country of ref document: AU

Ref document number: MX/A/2011/012178

Country of ref document: MX

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2010723924

Country of ref document: EP

ENP Entry into the national phase

Ref document number: 2010251467

Country of ref document: AU

Date of ref document: 20100519

Kind code of ref document: A

ENP Entry into the national phase

Ref document number: 2011151679

Country of ref document: RU

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: 13321235

Country of ref document: US

REG Reference to national code

Ref country code: BR

Ref legal event code: B01A

Ref document number: PI1010677

Country of ref document: BR

ENP Entry into the national phase

Ref document number: PI1010677

Country of ref document: BR

Kind code of ref document: A2

Effective date: 20111121