IMPROVED METHOD FOR BROWNING PRECOOKED, WHOLE MUSCLE MEAT PRODUCTS
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 th...
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Main Author | |
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Format | Patent |
Language | English French |
Published |
18.11.1999
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Edition | 6 |
Subjects | |
Online Access | Get full text |
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