Preparation method for minced meat products, with addition...

A - Human Necessities – 23 – L

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A23L 1/317 (2006.01) A23L 1/314 (2006.01)

Patent

CA 2495902

A) Preparation method for minced meat products with the addition of feta dispersed throughout the product and the incorporation of olive oil, which involves the following stages: (a) mixing of meat with water, salt, breadcrumbs and plant fibres (b) addition of olive oil and mixing (c) addition of feta (d) mixing and refrigeration application with CO2 (e) forming of the mixture (f) heat treatment and (g) deep-freezing of the product. B) Preparation method for minced meat products filled with a feta filling and incorporation of olive oil, in line with method (A), by replacing stages (c) and (e) with stage (e'), forming of the meat pulp and filling with feta in an extruder type machine. The products prepared in line with the aforementioned methods have exceptional solidness, as far as structure is concerned, and retain the organoleptic characteristics of the feta contained in the products and the physical-chemical characteristics of the olive oil.

Procédé de préparation de produits à base de viande hachée, avec ajout de feta dispersée dans le produit et d'huile d'olive. Ledit procédé de préparation comporte les étapes suivantes : (a) mélange de la viande avec de l'eau, du sel, de la mie de pain et des fibres végétales, (b) ajout d'huile d'olive et mélange, (c) ajout de feta, (d) mélange et réfrigération à l'aide de CO2, (e) mise en forme dudit mélange, (h) traitement thermique et (g) congélation du produit. La présente invention concerne également un procédé de préparation de produits à base de viande hachée remplis d'un fourrage à la feta, avec ajout d'huile d'olive, dans une machine de type extrudeuse. Les produits préparés à la chaîne selon les procédés susmentionnés possèdent une fermeté exceptionnelle, en ce qui concerne leur structure, et conservent les caractéristiques organoleptiques de la feta contenue dans les produits et les caractéristiques physico-chimiques de l'huile d'olive.

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