GB1118694A - Method of making sterile, shaped bodies of chicken and the like meat suitable for direct consumption - Google Patents
Method of making sterile, shaped bodies of chicken and the like meat suitable for direct consumptionInfo
- Publication number
- GB1118694A GB1118694A GB28918/66A GB2891866A GB1118694A GB 1118694 A GB1118694 A GB 1118694A GB 28918/66 A GB28918/66 A GB 28918/66A GB 2891866 A GB2891866 A GB 2891866A GB 1118694 A GB1118694 A GB 1118694A
- Authority
- GB
- United Kingdom
- Prior art keywords
- skin
- meat
- sterile
- shaped bodies
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013372 meat Nutrition 0.000 title abstract 6
- 241000287828 Gallus gallus Species 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000203 mixture Substances 0.000 abstract 3
- 241000272517 Anseriformes Species 0.000 abstract 2
- 241000272496 Galliformes Species 0.000 abstract 2
- 241000286209 Phasianidae Species 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 229920003023 plastic Polymers 0.000 abstract 1
- 239000004033 plastic Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000013580 sausages Nutrition 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Sterile shaped bodies of meat from chickens and other fowls are prepared by pressure steaming raw dressed fowls, separating the meat from the skin and the bones, cooling the meat and skin to about 10 DEG C., comminuting the skin, mixing the comminuted skin with the removed meat and, after charging the mixture into a container such as a sausage skin and sealing it therein, cooking the mixture under pressure in a water bath at a temperature above 100 DEG C. The sterilized product is preferably cooled to 5 DEG C., and stored at this temperature. The cooled sterile product may be removed for its container, cut into slices and vacuum packed in sterile plastics bags. Salt and spices may be incorporated in the skin/meat mixture. Other foyls specified are turkeys, ducks and geese.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEL0053182 | 1966-03-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1118694A true GB1118694A (en) | 1968-07-03 |
Family
ID=7275202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB28918/66A Expired GB1118694A (en) | 1966-03-24 | 1966-06-28 | Method of making sterile, shaped bodies of chicken and the like meat suitable for direct consumption |
Country Status (5)
| Country | Link |
|---|---|
| BE (1) | BE684150A (en) |
| ES (1) | ES328008A1 (en) |
| GB (1) | GB1118694A (en) |
| LU (1) | LU51204A1 (en) |
| NL (1) | NL6608215A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2237969A (en) * | 1989-11-10 | 1991-05-22 | Secr Defence | Storing pre-cooked food |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140892A (en) * | 2019-05-14 | 2019-08-20 | 黄钊和 | A kind of Tai Shizha meat preparation method |
-
1966
- 1966-05-27 LU LU51204A patent/LU51204A1/xx unknown
- 1966-06-14 NL NL6608215A patent/NL6608215A/xx unknown
- 1966-06-16 ES ES0328008A patent/ES328008A1/en not_active Expired
- 1966-06-28 GB GB28918/66A patent/GB1118694A/en not_active Expired
- 1966-07-14 BE BE684150D patent/BE684150A/xx unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2237969A (en) * | 1989-11-10 | 1991-05-22 | Secr Defence | Storing pre-cooked food |
Also Published As
| Publication number | Publication date |
|---|---|
| NL6608215A (en) | 1967-09-25 |
| BE684150A (en) | 1967-01-16 |
| ES328008A1 (en) | 1967-08-16 |
| LU51204A1 (en) | 1966-07-27 |
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