GB2254770A - Minced meat encased food product - Google Patents
Minced meat encased food product Download PDFInfo
- Publication number
- GB2254770A GB2254770A GB9122534A GB9122534A GB2254770A GB 2254770 A GB2254770 A GB 2254770A GB 9122534 A GB9122534 A GB 9122534A GB 9122534 A GB9122534 A GB 9122534A GB 2254770 A GB2254770 A GB 2254770A
- Authority
- GB
- United Kingdom
- Prior art keywords
- food product
- minced meat
- product according
- layer
- filling
- 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.)
- Granted
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 61
- 235000013305 food Nutrition 0.000 title claims abstract description 37
- 235000015067 sauces Nutrition 0.000 claims description 14
- 239000011230 binding agent Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 7
- 235000013622 meat product Nutrition 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 240000004713 Pisum sativum Species 0.000 claims description 5
- 235000010582 Pisum sativum Nutrition 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 244000070406 Malus silvestris Species 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000000565 sealant Substances 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 3
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 235000004634 cranberry Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000012015 potatoes Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000013580 sausages Nutrition 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 241000276438 Gadus morhua Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000019687 Lamb Nutrition 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 241000276489 Merlangius merlangus Species 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 241000276498 Pollachius virens Species 0.000 claims description 2
- 240000001890 Ribes hudsonianum Species 0.000 claims description 2
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 2
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 2
- 235000021016 apples Nutrition 0.000 claims description 2
- 235000015241 bacon Nutrition 0.000 claims description 2
- 235000012813 breadcrumbs Nutrition 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 claims description 2
- 235000021438 curry Nutrition 0.000 claims description 2
- 244000144977 poultry Species 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 235000014594 pastries Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 description 4
- 230000000295 complement effect Effects 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 2
- 239000004810 polytetrafluoroethylene Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000291414 Vaccinium oxycoccus Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- -1 polytetrafluoroethylene Polymers 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
There is disclosed a food product which comprises an edible filling (2) and a layer (1) containing minced meat which is folded about the filling (2) so as to enclose it. The food product is unsupported and may be baked without a dish, in a manner typically employed to a pastry.
Description
MEAT PRODUCT
This application relates to meat-containing food products.
Conventionally known pasties take the form of a pie having a filling of meat, fruit, jam, etc., which is enclosed in a flour-based paste generally known as pastry and baked without a dish.
According to the present invention there is provided a food product which comprises an edible filling and a layer containing minced meat which is folded about the filling so as to enclose it.
In a similar fashion to a conventional pastry the food product according to the present invention is unsupported and baked without a dish.
Meat is defined herein to include the flesh of any animal (using the word "animal" in the broad sense) which is used as a food, including that of both fish and poultry. Suitable meats for use in the invention include beef, lamb, turkey, chicken, fish and pork, including pork derivatives such as ham and bacon, as well as meat products including faggots, sausages etc.
Suitable fish include cod, whiting and coley.
Although the encasing layer may consist entirely of minced meat, it is preferable if it includes other ingredients, particularly those able to bind the minced meat to allow it to be easily manipulated for folding around the filling. Examples of suitable binders include rusk, soya, eggs, potatoes and flour. A single binder or combinations of suitable binders may be used.
The type and amount of binder used will depend on the type and condition of the minced meat being used, as well as to a certain extent on the filling to be enclosed, and will be easily determinable by the skilled man. Other ingredients which may be used in the minced meat containing layer include flavourings and seasonings, such as salt and pepper.
The minced meat containing layer preferably contains from 70 - 90% meat and 10 - 30% other ingredients, and more preferably about 80% meat and 20% other ingredients.
The edible filling may comprise any edible food product and is preferably chosen to complement the minced meat containing layer in which it is to be encased. The filling could, for example, comprise two vegetables which complement the meat of the minced meat containing layer. Two such suitable vegetables are potatoes and peas. Other examples of suitable fillings include sauces, fruit, stuffings, rice, cereals, eggs and meat and meat products. More specifically the edible filling may comprise one or more of the following: beans, peas, onion, tomatoes, apples, blackcurrants, apple sauce, bilberry sauce, cranberry sauce, tartare sauce, curry sauce and curried vegetables.
The food product of the present invention may be provided with an outer coating of crumbs, for example breadcrumbs.
The size of the food product is not critical to the invention but it is preferably of such a size as to provide an adequate individual snack or meal.
The thickness of the minced meat containing layer is also not limited, but preferably is up to 2 cm thick, and more preferably is from 0.5 to 1.5 cm thick.
The shape of the food product of the present invention is also not limited. Possibilities include traditional pasty shapes and substantially semicircular or rectangular shapes.
The food product according to the present invention may be prepared by folding a minced meat containing layer over a filling. Where the filling is, for example, placed on a part of a substantially flat lying layer of minced meat another part of the layer can be folded through more than 900 so as to cover the filling. Parts of the layer will have been folded through substantially 1800. More specifically the food product may be prepared by treating a minced meat so that it is of a consistency at which it may be rolled out to a layer of a desired thickness. The treatment may take the form of kneading the minced meat or of mixing it with one or more suitable binder. When at a suitable consistency the minced meat, including any binders, is rolled out into a substantially flat layer.
Rollers of industrial apparatus used for the preparation of the food product of the present invention may be provided with a suitable non-stick coating such as polytetrafluoroethylene (PTFE) to prevent adherence of the ingredients and to allow for ease of rolling out. A filling is then placed on a part of the minced meat layer which has been rolled out. The rolled out minced meat may be of such size as to form a single product, or alternatively a large layer of minced meat may be provided onto which several portions of filling may be applied with division of the layer into individual sized portions being carried out later on in the process. After addition of the filling a part of the minced meat layer is folded about the filling so as to enclose it entirely. The edges of the food product are then preferably sealed together.The sealing may be caused by pressure alone, e.g. by pressing on the overlapping parts of the minced meat layer, or pressure in combination with the use of an edible sealant.
Alternatively an edible sealant could be used on its own. It has been found that if flour is used to aid rolling out of the minced meat layer it hinders the formation of a good seal at the edges of the product and is therefore to be avoided.
The following examples are given for the purpose of illustration only, and are not to be considered as limiting the invention.
TABLE I
MINCED MEAT CASING
Beef Pork Turkey
Fillings Beans Apple Stuffing
Peas Bilberries Cranberry
Onions Curry
Curry Rice
Rice
Thick Sauces
TABLE II
MINCED MEAT CASING
Chicken Bacon Sausage
Fillings Stuffing Beans Beans
Curry Tomatoes
Rice
TABLE III
MINCED MEAT CASING
Faggot Fish
Fillings Mushy Peas Tartar Sauce
For a better understanding of the present invention and to show how the same may be put into effect reference will now be made for the purpose of illustration only to the accompanying drawings in which:
Figure 1 shows a first embodiment of the present invention during preparation;
Figure 2 shows the embodiment of Figure 1 in finished form;
Figure 3 shows a second embodiment during preparation;
Figure 4 shows the embodiment of Figure 3 in finished form;
Figure 5 shows a third embodiment during preparation; and
Figure 6 shows the embodiment of Figure 5 in finished form.
In Figure 1 is shown a circular layer of minced meat 1 being provided with a portion of filling 2 of semi-circular shape of smaller radius than the circular minced meat layer 1 so that a semi-circular border 3 of the minced meat layer 1 is found around the semicircular edge of the filling 2. The minced meat containing layer 1 is folded about the line 4 so as to form a semi-circular finished product 5. The edges of the finished product 5 are sealed by pressure into the traditional crimped pasty-type edge 6.
Figures 3 and 4 show a second embodiment in which the minced meat containing layer 7 is rectangular in shape leading to a rectangular finished product 8.
In Figures 5 and 6 a third embodiment is shown in which the minced meat containing layer 9 is a large rectangle in shape, which is able to accommodate two separate portions of filling 10a, lOb. When the large rectangular minced meat containing layer 9 is folded around the line 4 a rectangular finished product 11 is obtained having two separate enclosed fillings.
Claims (27)
1. A food product which comprises an edible filling and a layer containing minced meat which is folded about the filling so as to enclose it.
2. A food product according to claim 1, wherein the meat of the minced meat is that of an animal, including fish and poultry.
3. A food product according to claim 2, wherein the meat is selected from beef, lamb, turkey, chicken, pork, pork derivatives, meat products, cod, whiting and coley.
4. A food product according to claim 3, wherein the pork derivatives are ham and bacon.
5. A food product according to claim 4, wherein the meat products are faggots and sausages.
6. A food product according to any preceding claim, wherein the encasing layer consists entirely of minced meat.
7. A food product according to any one of claims 1 to 5, wherein the encasing layer includes a binder.
8. A food product according to claim 7, wherein the binder is selected from rusk, soya, eggs, potatoes and flour, or combinations thereof.
9. A food product according to any of claims 1 to 5, 7 and 8, wherein the encasing layer also contains a flavouring or seasoning.
10. A food product according to claim 9, wherein the seasoning is salt or pepper.
11. A food according to any one of claims 1 to 5 and 7 to 10, wherein the minced meat containing layer contains from 70 - 90% meat and 10 - 30% other ingredients.
12. A food product according to claim 11, wherein the minced meat containing layer contains about 80% meat and 20% other ingredients.
13. A food product according to any preceding claim, wherein the filling is selected from vegetables, sauces, fruit, stuffings, rice, cereals, eggs and meat and meat products.
14. A food product according to claim 13, wherein the edible filling comprises one or more of the following: beans, peas, onion, tomatoes, apples, blackcurrants, apple sauce, bilberry sauce, cranberry sauce, tartare sauce, curry sauce and curried vegetables.
15. A food product according to any preceding claim, provided with an outer coating of crumbs.
16. A food product according to claim 15, wherein the crumbs are breadcrumbs.
17. A food product according to any preceding claim, wherein the thickness of the minced meat containing layer is up to 2 cm.
18. A food product according to claim 17, wherein the thickness of the minced meat containing layer is from 0.5 to 1.5 cm.
19. A food product according to any preceding claim, which, in plan view, has a generally rectangular or semi-circular shape.
20. A food product according to claim 1, having a combination of minced meat and filling as given in any one of the foregoing Tables I, II and III.
21. A process for producing a food product according to claim 1, which comprises folding a minced meat containing layer over a filling.
22. A process according to claim 21, wherein the filling is placed on a part of a substantially flat lying layer of minced meat and another part of the layer is folded through more than 900 so as to cover the filling.
23. A process according to claim 21 or 22, which includes treating a minced meat so that it is of a consistency at which it may be rolled out to a layer of a desired thickness.
24. A process according to claim 21, 22 or 23, wherein the minced meat is rolled, and the rolled out minced meat is of such size as to form a single product.
25. A process according to claim 21, 22 or 23, wherein a large layer of minced meat is rolled out, onto which several portions of filling may be applied with division of the layer into individual sized portions being carried out subsequently.
26. A process according to any one of claim s 21 to 25, wherein after the addition of the filling, a part of the minced meat layer is folded about the filling so as to enclose it entirely, and the edges of the food product are then sealed together.
27. A process according to claim 26, wherein the sealing is effected by pressure alone, i.e. by pressing on the overlapping parts of the minced meat layer, or pressure in combination with the use of an edible sealant, or by the use of an edible sealant on its own.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9122534A GB2254770B (en) | 1991-10-24 | 1991-10-24 | Meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9122534A GB2254770B (en) | 1991-10-24 | 1991-10-24 | Meat product |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9122534D0 GB9122534D0 (en) | 1991-12-04 |
| GB2254770A true GB2254770A (en) | 1992-10-21 |
| GB2254770B GB2254770B (en) | 1994-11-30 |
Family
ID=10703433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9122534A Expired - Fee Related GB2254770B (en) | 1991-10-24 | 1991-10-24 | Meat product |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2254770B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2261357A (en) * | 1991-11-08 | 1993-05-19 | Brian Ivor Perrett | Food material coated with minced vegetables |
| EP1336339A1 (en) * | 2002-02-18 | 2003-08-20 | Oliver Schieke | Semi-finished bakery product with a filling comprising bacon and onions and process for its preparation as snack |
| ITBS20110042A1 (en) * | 2011-04-06 | 2012-10-07 | Macelleria Equina Tonelli Roberto | FOOD PRODUCT |
| WO2013008088A3 (en) * | 2011-07-11 | 2013-03-14 | Quality First Ltd | A process for preparing a food product |
| AT512662A4 (en) * | 2012-06-11 | 2013-10-15 | Huber | A cup, bowl or the like of edible material and method of manufacture |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB341760A (en) * | 1930-02-28 | 1931-01-22 | Hedley Vickers | Improvements in the manufacture of meat rolls |
| GB1288570A (en) * | 1969-06-16 | 1972-09-13 | ||
| GB1327351A (en) * | 1971-04-23 | 1973-08-22 | Quaker Oats Co | Process of producing egg-in-meat pet food |
| GB1411514A (en) * | 1973-03-19 | 1975-10-29 | Richley Products Marketing Ltd | Sausage and a method of manufacture thereof |
| US3959503A (en) * | 1974-03-28 | 1976-05-25 | Reba Lorene Laugherty | Method of forming frankfurters containing seasoning |
| US4309450A (en) * | 1980-09-19 | 1982-01-05 | Seibert Robert W | Method for manufacturing a seafood product |
| GB2127269A (en) * | 1982-09-24 | 1984-04-11 | Reid James | Attachment for producing scotch eggs |
-
1991
- 1991-10-24 GB GB9122534A patent/GB2254770B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB341760A (en) * | 1930-02-28 | 1931-01-22 | Hedley Vickers | Improvements in the manufacture of meat rolls |
| GB1288570A (en) * | 1969-06-16 | 1972-09-13 | ||
| GB1327351A (en) * | 1971-04-23 | 1973-08-22 | Quaker Oats Co | Process of producing egg-in-meat pet food |
| GB1411514A (en) * | 1973-03-19 | 1975-10-29 | Richley Products Marketing Ltd | Sausage and a method of manufacture thereof |
| US3959503A (en) * | 1974-03-28 | 1976-05-25 | Reba Lorene Laugherty | Method of forming frankfurters containing seasoning |
| US4309450A (en) * | 1980-09-19 | 1982-01-05 | Seibert Robert W | Method for manufacturing a seafood product |
| GB2127269A (en) * | 1982-09-24 | 1984-04-11 | Reid James | Attachment for producing scotch eggs |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2261357A (en) * | 1991-11-08 | 1993-05-19 | Brian Ivor Perrett | Food material coated with minced vegetables |
| GB2261357B (en) * | 1991-11-08 | 1994-11-30 | Brian Ivor Perrett | Vegetable product |
| EP1336339A1 (en) * | 2002-02-18 | 2003-08-20 | Oliver Schieke | Semi-finished bakery product with a filling comprising bacon and onions and process for its preparation as snack |
| ITBS20110042A1 (en) * | 2011-04-06 | 2012-10-07 | Macelleria Equina Tonelli Roberto | FOOD PRODUCT |
| WO2013008088A3 (en) * | 2011-07-11 | 2013-03-14 | Quality First Ltd | A process for preparing a food product |
| AT512662A4 (en) * | 2012-06-11 | 2013-10-15 | Huber | A cup, bowl or the like of edible material and method of manufacture |
| AT512662B1 (en) * | 2012-06-11 | 2013-10-15 | Manfred Huber | A cup, bowl or the like of edible material and method of manufacture |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2254770B (en) | 1994-11-30 |
| GB9122534D0 (en) | 1991-12-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20140161927A1 (en) | Ready to eat seafood patties, seafood balls, and seafood burgers | |
| GB2254770A (en) | Minced meat encased food product | |
| RU2178656C2 (en) | Method of preparing food product having layers of macaroni dough | |
| EP0327857A1 (en) | New use for dried fragmented vegetables | |
| US20140087018A1 (en) | Ready to eat blood patties, blood balls, and blood burgers | |
| US3756833A (en) | D method of using same food composition containing garlic powder paprika and black pepper an | |
| JP2804552B2 (en) | Paste sheet containing processed meat and method for producing bread using the sheet | |
| KR101208096B1 (en) | Processed food having surimi and meat and a preparation method thereof | |
| USH1089H (en) | Prepared food product | |
| JPH0324192B2 (en) | ||
| JPH0279941A (en) | Process for adding seasoning or nutrient to food | |
| JP2003102420A (en) | Taste-improving agent for processed starch food or processed fish meat food and method for improving taste | |
| JP3123921U (en) | Squid processed food with stuffed paste in squid body and heat-treated | |
| GB2276306A (en) | Snackfood product | |
| GB2261357A (en) | Food material coated with minced vegetables | |
| JPH05199852A (en) | Cuttlefish packed in intestine and its production | |
| WO2001065952A1 (en) | Foods having laminated structure and foods for packing | |
| Poulter | Canned, frozen, and dried products from by-catch fish | |
| KR101890732B1 (en) | Pasta in sausage form and producing method thereof | |
| JP3610517B2 (en) | Food using okara | |
| JP2002136264A (en) | Meat sushi | |
| US20060292286A1 (en) | Specialty food products and methods of making same | |
| JPS60227658A (en) | Preparation of hamburger steak containing stuffing | |
| JP3032677U (en) | Sausage food with food particles | |
| KR20220051941A (en) | Whole cucumber hot dog |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 19961024 |