Cooking sauce for meat, poultry and seafood

Details Cooking sauce for meat, poultry and seafood Cooking sauce for meat, poultry and seafood

A - Human Necessities

23

L

99/101, 99/142

A23L 1/226 (2006.01) A23B 4/04 (1980.01)

Patent

CA 1173290

ABSTRACT OF THE INVENTION A cooking sauce applicable for cooking meat, poultry and seafood products whereby fat exuded by the meat, poultry or seafood during cooking is incorporated into the sauce to give an attractive, flavorful product. A food grade emulsifier at a level of 0.01 to 5 weight percent, and a water-soluble thickening agent at a level of 2 to 50 weight percent are incorporated into the sauce and the sauce is placed in contact with the meat, poultry or sea- food, which is then cooked therein. The emulsifier of choice is lecithin. The invention is useful both for sauces which initially contain essentially no fat or oil and for those which do. In the latter case, the emulsifier is added in excess of that amount which is used or required to emulsify the fat or oil.

360943

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