Claims
- 1. A method of coloring a food product comprising:
a) providing casing impregnated with liquid smoke; b) stuffing said casing with said food product, producing a stuffed casing; c) treating said stuffed casing with an aqueous alkaline solution; and d) processing said treated stuffed casing thermally.
- 2. A method according to claim 1, wherein said casing is cellulosic or polymeric.
- 3. A method according to claim 1, wherein said casing is cellulosic.
- 4. A method according to claim 3, wherein said casing is fibrous or nonfibrous.
- 5. A method according to claim 4, wherein said casing is nonfibrous.
- 6. A method according to claim 1, additionally comprising releasing said food product from said casing.
- 7. A method according to claim 1, wherein said food product is selected from the group consisting of a meat emulsion, a ground meat composition, a meat and vegetable composition, processed soy beans, a processed vegetable mixture, hams, beef parts, chicken parts, veal parts and pork parts.
- 8. A method according to claim 7, wherein said food product is a meat emulsion or a ground meat composition.
- 9. A method according to claim 1, wherein said liquid smoke has a pH of from about 4.0 to about 13.0.
- 10. A method according to claim 1, wherein said liquid smoke has a pH of from about 5.0 to about 12.5.
- 11. A method according to claim 1, wherein said alkaline solution is selected from the group consisting of an aqueous solution of sodium hydroxide, an aqueous solution of trisodium phosphate, and mixtures thereof.
- 12. A method according to claim 11, wherein said sodium hydroxide is present in a concentration of from about 0.2 wt % to about 1.5 wt. %.
- 13. A method according to claim 11, wherein said aqueous trisodium phosphate is present in a concentration of from about 1 wt. % to about 11 wt. %.
- 14. A method according to claim 1, wherein said treating is selected from the group consisting of spraying, drenching, and dipping.
- 15. A method of coloring a food product comprising:
a) providing casing impregnated with liquid smoke; b) stuffing said casing with said food product producing a stuffed casing; c) processing said stuffed casing thermally; and d) treating said stuffed casing with an aqueous alkaline solution.
- 16. A method according to claim 15, wherein said casing is cellulosic or polymeric.
- 17. A method according to claim 15, wherein said casing is cellulosic.
- 18. A method according to claim 17, wherein said casing is fibrous or nonfibrous.
- 19. A method according to claim 18, wherein said casing is nonfibrous.
- 20. A method according to claim 15, additionally comprising releasing said food product from said casing.
- 21. A method according to claim 15, wherein said food product is selected from the group consisting of a meat emulsion, a ground meat composition, a meat and vegetable composition, processed soy beans, a processed vegetable mixture, hams, beef parts, chicken parts, veal parts and pork parts.
- 22. A method according to claim 15, wherein said food product is a meat emulsion or a ground meat composition.
- 23. A method according to claim 15, wherein said liquid smoke has a pH of from about 4.0 to about 13.0.
- 24. A method according to claim 15, wherein said liquid smoke has a pH of from about 5.0 to about 12.5.
- 25. A method according to claim 15, wherein said alkaline solution is selected from the group consisting of an aqueous solution of sodium hydroxide, an aqueous solution of trisodium phosphate, and mixtures thereof.
- 26. A method according to claim 25, wherein said sodium hydroxide is present in a concentration of from about 0.2 wt. % to about 1.5 wt. %.
- 27. A method according to claim 25, wherein said trisodium phosphate is present in a concentration of from about 1 wt. % to about 11 wt. %.
- 28. A method according to claim 15, said treatment is selected from the group consisting of spraying, drenching, and dipping.
- 29. A method of coloring a food product comprising:
a) providing casing free of liquid smoke; b) stuffing said casing with said food product to produce a stuffed casing; c) treating said stuffed casing with a solution of liquid smoke; d) processing said stuffed casing thermally producing a thermally processed stuffed casing; and e) treating said thermally processed stuffed casing with an alkaline solution.
- 30. A method according to claim 29, wherein said casing is cellulosic or polymeric.
- 31. A method according to claim 30, wherein said casing is cellulosic.
- 32. A method according to claim 31, wherein said casing is fibrous or nonfibrous.
- 33. A method according to claim 32, wherein said casing is nonfibrous.
- 34. A method of coloring a food product comprising:
a) providing casing free of liquid smoke; b) stuffing said casing with said food product to produce stuffed casing; c) treating said stuffed casing with a solution of liquid smoke to produce a smoked stuffed casing; d) treating said smoked stuffed casing with an aqueous alkaline solution; to produce a treated smoked stuffed casing and e) processing said treated smoked stuffed casing thermally.
- 35. A method according to claim 34, wherein said casing is cellulosic or polymeric.
- 36. A method according to claim 35, wherein said casing is cellulosic.
- 37. A method according to claim 36, wherein said casing is fibrous or nonfibrous.
- 38. A method according to claim 37, wherein said casing is nonfibrous.
Parent Case Info
[0001] This application claims the benefit of U.S. Provisional Application Ser. No 60/377,655, filed May 6, 2002.
Provisional Applications (1)
|
Number |
Date |
Country |
|
60377655 |
May 2002 |
US |