Method of preparing a glutamate-free, spreadable...

Details Method of preparing a glutamate-free, spreadable... Method of preparing a glutamate-free, spreadable...

A - Human Necessities

23

L

99/139.05

A23L 1/221 (2006.01) A23L 1/227 (2006.01) A23L 1/231 (2006.01) A23L 1/313 (2006.01)

Patent

CA 2028687

A method is disclosed wherein metered amounts of fresh minced meat, high protein concentration meat juice, and flavored vegetable fats are processed by cooking and concurrent mixing at a temperature in the 80 to 95°C range. The end product is a spreadable, meat-containing flavored condiment having a high protein concentration and being glutamate-free.

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