Quality enhancing treatment for ground meat product

Details Quality enhancing treatment for ground meat product Quality enhancing treatment for ground meat product

A - Human Necessities

22

C

A22C 7/00 (2006.01) A23L 1/015 (2006.01) A23L 1/31 (2006.01) A23L 1/317 (2006.01)

Patent

CA 2066435

A method and apparatus for eliminating fat from a formed ground meat product while maintaining desireable texture and other eating qualities, comprising the steps of placing the product on a support member configured to promote the flow of fat away from the product; bringing the product to a temperature at which a substantial proportion of the fat contained in the meat is liquified; and compressing the product against the support member only after the product has reached the temperature at which a substantial portion of the fat contained in the meat is liquified, by applying a rolling pressure which repeatedly traverses the product in a plane parallel to the support member for a period and at a pressue level suficient to exude a substantial portion of the liquified fat from the product. During at least part of the time when rolling pressure is applied, a non-fat liquid is supplied to the top surface of the product.

Procédé et appareil d'élimination de la matière grasse d'un produit de viande hachée formé, tout en maintenant la texture voulue ainsi que d'autres qualités alimentaires, comprenant les étapes consistant à placer le produit sur un élément de support configuré pour favoriser l'écoulement de matières grasses hors du produit; porter le produit à une température à laquelle une proportion substantielle de la matière grasse contenue dans la viande est liquéfiée; et comprimer le produit contre l'élément de support, uniquement lorsque le produit a atteint la température à laquelle une partie substantielle de la matière grasse contenue dans la viande est liquéfiée, par application d'une pression de laminage traversant de manière répétée le produit dans un plan parallèle à l'élément de support, pendant une durée et à un niveau de pression suffisants pour exsuder une partie substantielle de la matière grasse liquéfiée provenant du produit. Pendant au moins une partie de la durée d'application de pression de laminage, la surface supérieure du produit reçoit un liquide dépourvu de matière grasse.

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