NO134094B - - Google Patents
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- Publication number
- NO134094B NO134094B NO3209/70A NO320970A NO134094B NO 134094 B NO134094 B NO 134094B NO 3209/70 A NO3209/70 A NO 3209/70A NO 320970 A NO320970 A NO 320970A NO 134094 B NO134094 B NO 134094B
- Authority
- NO
- Norway
- Prior art keywords
- meat
- dough
- fiber bundles
- raw
- cooked
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 claims description 133
- 210000001087 myotubule Anatomy 0.000 claims description 78
- 235000020995 raw meat Nutrition 0.000 claims description 48
- 239000000203 mixture Substances 0.000 claims description 43
- 239000000835 fiber Substances 0.000 claims description 42
- 238000000034 method Methods 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000001125 extrusion Methods 0.000 claims description 28
- 238000004519 manufacturing process Methods 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 23
- 235000013622 meat product Nutrition 0.000 claims description 17
- 239000002245 particle Substances 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 4
- 230000007423 decrease Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 239000011872 intimate mixture Substances 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 239000000047 product Substances 0.000 description 38
- 241000251468 Actinopterygii Species 0.000 description 24
- 235000019688 fish Nutrition 0.000 description 24
- 235000015278 beef Nutrition 0.000 description 22
- 239000004615 ingredient Substances 0.000 description 18
- 238000002360 preparation method Methods 0.000 description 17
- 235000013330 chicken meat Nutrition 0.000 description 14
- 238000009924 canning Methods 0.000 description 11
- 238000010298 pulverizing process Methods 0.000 description 11
- 241000287828 Gallus gallus Species 0.000 description 10
- 210000003205 muscle Anatomy 0.000 description 10
- 238000007792 addition Methods 0.000 description 8
- 239000000839 emulsion Substances 0.000 description 8
- 235000013594 poultry meat Nutrition 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- 239000007787 solid Substances 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 7
- 210000002808 connective tissue Anatomy 0.000 description 7
- 238000010411 cooking Methods 0.000 description 7
- 244000144977 poultry Species 0.000 description 7
- 239000011230 binding agent Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 235000015250 liver sausages Nutrition 0.000 description 6
- 235000015277 pork Nutrition 0.000 description 6
- 235000015170 shellfish Nutrition 0.000 description 6
- 241000124008 Mammalia Species 0.000 description 5
- 230000009471 action Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 229920000388 Polyphosphate Polymers 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 239000001205 polyphosphate Substances 0.000 description 4
- 235000011176 polyphosphates Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 108010070551 Meat Proteins Proteins 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 235000010980 cellulose Nutrition 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 238000007596 consolidation process Methods 0.000 description 3
- 235000015223 cooked beef Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000002657 fibrous material Substances 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000012438 extruded product Nutrition 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000003278 mimic effect Effects 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 101710137510 Saimiri transformation-associated protein Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- DFVKOWFGNASVPK-BWHPXCRDSA-N [cyano-(4-phenoxyphenyl)methyl] (1s,3s)-3-[(z)-2-chloro-3,3,3-trifluoroprop-1-enyl]-2,2-dimethylcyclopropane-1-carboxylate Chemical compound CC1(C)[C@H](\C=C(/Cl)C(F)(F)F)[C@@H]1C(=O)OC(C#N)C(C=C1)=CC=C1OC1=CC=CC=C1 DFVKOWFGNASVPK-BWHPXCRDSA-N 0.000 description 1
- VJHCJDRQFCCTHL-UHFFFAOYSA-N acetic acid 2,3,4,5,6-pentahydroxyhexanal Chemical compound CC(O)=O.OCC(O)C(O)C(O)C(O)C=O VJHCJDRQFCCTHL-UHFFFAOYSA-N 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 239000002199 base oil Substances 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 238000009998 heat setting Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 210000005088 multinucleated cell Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 229910010271 silicon carbide Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- 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
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB4284469 | 1969-08-28 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NO134094B true NO134094B (xx) | 1976-05-10 |
| NO134094C NO134094C (xx) | 1976-08-18 |
Family
ID=10426224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO3209/70A NO134094C (xx) | 1969-08-28 | 1970-08-24 |
Country Status (15)
| Country | Link |
|---|---|
| JP (1) | JPS5013346B1 (xx) |
| BE (1) | BE755274A (xx) |
| DE (1) | DE2042856C3 (xx) |
| FR (1) | FR2059337A5 (xx) |
| GB (1) | GB1327762A (xx) |
| HU (1) | HU163363B (xx) |
| IE (1) | IE34487B1 (xx) |
| IT (1) | IT972031B (xx) |
| LU (1) | LU61608A1 (xx) |
| NL (1) | NL164189C (xx) |
| NO (1) | NO134094C (xx) |
| PL (1) | PL82796B1 (xx) |
| SE (1) | SE370170B (xx) |
| YU (1) | YU215570A (xx) |
| ZA (1) | ZA705876B (xx) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE445705B (sv) * | 1978-10-03 | 1986-07-14 | Victor Marcus Lewis | Forfarande for framstellning av en dehydratiserad kottprodukt med ett fuktinnehall mellan 15 och 45% |
| US4663170A (en) * | 1978-10-31 | 1987-05-05 | Bernard Matthews Plc | Fat coated meat based products |
| FR2729830B1 (fr) * | 1995-02-01 | 1997-04-18 | Desbomer Jean Paul | Preparation de poisson cru congele et procede de fabrication d'une telle preparation |
| US6379738B1 (en) * | 1999-11-16 | 2002-04-30 | Nestec S.A. | Meat emulsion product |
| GB2384415B (en) * | 2002-01-25 | 2005-04-27 | David Cahill | A method for preparing a poultry product |
| AU2020382019A1 (en) * | 2019-11-12 | 2022-05-26 | Redefine Meat Ltd. | Whole muscle meat substitute and methods of obtaining the same |
| AU2021231496A1 (en) * | 2020-03-03 | 2022-09-15 | Mars, Incorporated | The process for production of a meat analogue, and meat analogue prepared thereby |
| CN113693430B (zh) * | 2020-05-21 | 2022-08-09 | 佛山市顺德区美的电热电器制造有限公司 | 烹饪控制方法、计算机设备、可读存储介质和烹饪设备 |
| CN115886140B (zh) * | 2022-12-30 | 2024-09-24 | 上海弗艾柏生物科技有限公司 | 宠物肉粒罐头加工工艺及宠物肉粒罐头 |
| FR3151739A1 (fr) * | 2023-08-02 | 2025-02-07 | SON pet | Aliment déshydraté pour animaux domestiques carnivores et son procédé de fabrication |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT236762B (de) * | 1960-07-29 | 1964-11-10 | Unilever Nv | Verfahren zur Herstellung eines Fleischproduktes |
-
0
- BE BE755274A patent/BE755274A/xx not_active IP Right Cessation
-
1969
- 1969-08-28 GB GB4284469A patent/GB1327762A/en not_active Expired
-
1970
- 1970-08-21 PL PL1970142821A patent/PL82796B1/pl unknown
- 1970-08-24 IE IE1105/70A patent/IE34487B1/xx unknown
- 1970-08-24 NO NO3209/70A patent/NO134094C/no unknown
- 1970-08-24 HU HUUI164A patent/HU163363B/hu unknown
- 1970-08-26 ZA ZA705876*A patent/ZA705876B/xx unknown
- 1970-08-27 YU YU02155/70A patent/YU215570A/xx unknown
- 1970-08-27 FR FR7031364A patent/FR2059337A5/fr not_active Expired
- 1970-08-27 IT IT69906/70A patent/IT972031B/it active
- 1970-08-28 JP JP45075479A patent/JPS5013346B1/ja active Pending
- 1970-08-28 NL NL7012821.A patent/NL164189C/xx not_active IP Right Cessation
- 1970-08-28 LU LU61608A patent/LU61608A1/xx unknown
- 1970-08-28 DE DE2042856A patent/DE2042856C3/de not_active Expired
- 1970-08-28 SE SE7011773A patent/SE370170B/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DE2042856C3 (de) | 1981-10-01 |
| BE755274A (fr) | 1971-02-25 |
| FR2059337A5 (xx) | 1971-05-28 |
| NL7012821A (xx) | 1971-03-02 |
| NL164189B (nl) | 1980-07-15 |
| DE2042856B2 (de) | 1980-10-23 |
| IE34487B1 (en) | 1975-05-28 |
| SE370170B (xx) | 1974-10-07 |
| IT972031B (it) | 1974-05-20 |
| ZA705876B (en) | 1972-04-26 |
| PL82796B1 (xx) | 1975-10-31 |
| YU215570A (en) | 1982-02-28 |
| GB1327762A (en) | 1973-08-22 |
| LU61608A1 (xx) | 1971-08-05 |
| DE2042856A1 (de) | 1971-03-11 |
| IE34487L (en) | 1971-02-28 |
| NL164189C (nl) | 1980-12-15 |
| NO134094C (xx) | 1976-08-18 |
| HU163363B (xx) | 1973-07-28 |
| JPS5013346B1 (xx) | 1975-05-19 |
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