BACON PRODUCTS AND METHODS OF MAKING SAME
A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second c...
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Main Authors | , , , |
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Format | Patent |
Language | English Spanish |
Published |
23.03.2018
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Subjects | |
Online Access | Get full text |
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Summary: | A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.
Se proporciona un análogo de tocino o un producto de tocino reconstruido que tiene un primer componente con aproximadamente 42% de carne magra, tal como un músculo magro de cerdo y aproximadamente 58% de grasa y un segundo componente con al menos aproximadamente 85% de carne magra, tal como un músculo magro de cerdo. El análogo de tocino puede tener una proporción de componentes, primero respecto a segundo, de entre aproximadamente 35:65 hasta aproximadamente 65:35 y un porcentaje total de grasa de aproximadamente 28% hasta aproximadamente 48%. En otra configuración, la proporción de componentes, primero respecto a segundo, es de aproximadamente 25:75 hasta aproximadamente 75:25. En un enfoque, el análogo de tocino se encuentra libre de aglutinantes de alginato y libre de carne emulsificada. En una configuración, los componentes, primero y segundo, se molturan hasta un tamaño de aproximadamente 0.125 pulgadas hasta 0.5 pulgadas. Después de que los componentes, primero y segundo, se mezclan y curan por separado, los componentes se bombean en conjunto en una porción marmoleada que tiene una apariencia similar a una panceta, la cual puede entonces rebanarse. |
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Bibliography: | Application Number: MX20170007350 |