IMPROVED METHOD FOR BROWNING PRECOOKED, WHOLE MUSCLE MEAT PRODUCTS

• Main Author: SINGH, PREM, S
• Format: Patent
• Language: English; French
• Published: 18.11.1999
• Edition: 6
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Disclosed is a method of producing a crisp surface and imparting a uniform golden-brown color to a whole muscle meat product by coating at least a portion of the surface of a whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product. L'invention porte sur un procédé d'obtention d'une surface croustillante d'un brun doré uniforme sur un produit carné entièrement fait de muscle consistant à en enduire au moins une partie à l'aide d'un liquide rissolant par pyrolyse puis à exposer la surface enduite à une source d'énergie la chauffant sélectivement à une température et pendant un temps suffisants pour produire une couleur brun doré sur la surface exposée, ce qui ne provoque pas de réduction sensible du volume du produit carné.