Claims
- 1. A process for making a canned ground meat with improved texture such that said canned ground meat is able to be pan-fried, said process comprising the steps of:
- a) dissolving gelatin in water by first hydrating gelatin in water with a sufficient amount of acid to adjust the pH of the water to about 1 to about 4, and then heating the hydrated gelatin to about 140.degree. F. (60.degree. C.) to fully dissolve the gelatin in the water;
- b) hydrating starch in water in the presence of sodium tripoly phosphate;
- c) combining a ground meat with a sodium salt to form a mixture;
- d) mixing the dissolved gelatin, the hydrated starch and the salt and meat mixture to form a meat formulation, and
- e) canning said meat formulation to produce a canned ground meat having improved texture such that said canned ground meat is able to be pan-fried.
- 2. The process of claim 1 wherein said ground meat is chicken and said acid is phosphoric.
- 3. The process of claim 1 wherein the total amount of salt in said meat formulation is about 0.25% to about 5.0% by weight.
- 4. The process of claim 1 wherein said ground meat is selected from the group consisting of chicken, pork, beef, turkey, horse, lamb and fish.
- 5. The process of claim 1 wherein said canned ground meat comprises:
- about 85% by weight ground meat;
- about 0.5% by weight gelatin;
- about 2.5% by weight starch;
- about 2.0% by weight sodium salt; and
- about 10.0% by weight water.
- 6. The process of claim 1 wherein said canned ground meat comprises:
- about 85% by weight ground meat;
- about 0.25% by weight gelatin;
- about 2.0% by weight sodium salt;
- about 0.25% by weight sodium tripoly-phosphate;
- about 2.5% by weight starch; and
- about 10.0% by weight water.
- 7. A process for stabilizing water in a canned ground meat comprising the steps of:
- (a) agitating a slurry of gelatin, acid and water, at a temperature of about 10.degree. C. to about 100.degree. C., for a period of time of at least about 10 minutes, to fully hydrate said gelatin, said gelatin being present in said slurry in an amount of about 0.5% to about 15% by weight of said slurry, said acid being present in an amount to cause said slurry to have a pH of about 1 to about 4, wherein said acid is selected from the group consisting of glacial acetic acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, phosphoric acid and aqueous solutions thereof;
- (b) maintaining said slurry at a pH of about 1 to about 4;
- (c) recovering a gelatin component having a pH of about 1 to about 4, said gelatin component comprising gelatin and said acid;
- (d) forming a meat formulation comprising a ground meat, water starch, sodium salt and said gelatin component;
- (e) canning said meat formulation to produce a canned ground meat having improved texture such that said canned ground meat is able to be pan-fried.
- 8. The process of claim 7 wherein said starch is selected from the group consisting of flour, starch granules, pregelatinized starch, modified starch and starch derivatives.
- 9. The process of claim 7 wherein said ground meat is selected from the group consisting of chicken, pork, beef, turkey, horse, lamb and fish.
- 10. The process of claim 7 wherein said canned ground meat comprises:
- about 85% by weight ground meat;
- about 0.5% by weight gelatin;
- about 2.5% by weight starch;
- about 2.0% by weight sodium salt; and
- about 10.0% by weight water.
CROSS-REFERENCES TO RELATED APPLICATIONS
This is a continuation of application Ser. No. 08/483,542 filed Jun. 7, 1995, now abandoned, which was a continuation-in-part of application Ser. No. 08/218,626 filed Mar. 28, 1994, now abandoned, which was a continuation-in-part of application Ser. No. 07/891,295 filed May 29, 1992, now abandoned.
US Referenced Citations (12)
Foreign Referenced Citations (2)
Number |
Date |
Country |
2012559 |
Mar 1970 |
FRX |
2058105 |
Apr 1981 |
GBX |
Non-Patent Literature Citations (3)
Entry |
Bitting, A.W., Appertizing, 1937, pp. 762-768, The Trade Pressroom, San Francisco, CA. |
Industrial and Engineering CHemistry, vol. 22, p. 57, Jan. 1930, "A Study of Some Properties of Gelatin"--Harvey A. Neville, Edwin R. Theis and R.B. K'Burg--I--Hydration of Gelatin and its Relation to Swelling; II-A Method for Determing Transition etc. |
Excerpts from Atlantic Bulletin, 1962 pp. 1, 4, 5-8, 10, 11 and 13. |
Continuations (1)
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Date |
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Parent |
483542 |
Jun 1995 |
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Continuation in Parts (2)
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Number |
Date |
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218626 |
Mar 1994 |
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Parent |
891295 |
May 1992 |
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