Meat marinade comprising fat and protein and snack-size meat...

Details Meat marinade comprising fat and protein and snack-size meat... Meat marinade comprising fat and protein and snack-size meat...

A - Human Necessities

23

L

A23L 1/318 (2006.01) A23B 4/18 (2006.01) A23L 1/00 (2006.01) A23L 1/39 (2006.01)

Patent

CA 2552753

This invention relates to a process for improving the texture and juiciness of a meat product intended for cooking, among others of those intended for frying. In particular, the invention relates to a novel marinade for improving the tenderness and mouthfeel of a meat product. Provided is a meat marinade comprising a fat and a protein wherein said fat is present in an amount of about 0.1 -25 percent by weight (w%) of the marinade, preferably 0.3-20 w%, more preferably 0.5-10 w%, and wherein said protein is present in an amount of about 0.05 -10 percent by weight (w%) of the marinade, preferably 0.8 - 6 w%, more preferably 1-5 w%. Said marinade may comprise a fat- and protein- containing dairy product, such as cooking cream. Also provided is a method for improving the tenderness of a meat product, comprising marinating said meat product with a marinade according to the invention.

L'invention concerne un procédé permettant d'améliorer la texture et la succulence d'un produit de viande destiné à être cuit, et entre autres à être frit. L'invention concerne en particulier une nouvelle marinade qui permet d'améliorer la tendreté et le goût d'un produit de viande. L'invention concerne une marinade de viande qui comprend une graisse et une protéine, ladite graisse étant présente à raison d'environ 0,1-25 pour cent en poids ( % poids) de la marinade, de préférence 0,3-20 % poids, et idéalement 0,5-10 % poids ; et ladite protéine étant présente à raison d'environ 0,05-10 pour cent en poids ( % poids) de la marinade, de préférence 0,8-6 % poids, et idéalement 1-5 % poids. Cette marinade comprend un produit laitier contenant une graisse et une protéine, tel que la crème à cuire. L'invention concerne un procédé visant à améliorer la tendreté d'un produit de viande, qui comprend l'étape consistant à mariner le produit de viande dans une marinade de l'invention.

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