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Improved formed food product

A product, food technology, applied in the field of improved processed food products, that can solve problems such as insufficient product quality, achieve the effect of reducing constraints, supporting fiber alignment, and minimizing energy loss

Inactive Publication Date: 2014-09-03
詹姆斯·B·沃尔夫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Current processing techniques rely on high pressures, high speeds and complex material flow paths, which can create deficiencies in product quality

Method used

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  • Improved formed food product
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  • Improved formed food product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0057] figure 1 A prior art processed food product or patty 10 is shown having slightly lighter uncooked regions 12 and darker cooked regions 14 . Sides 16 and 18 of patty 10 have less rounded features and are less meaty.

[0058] figure 2 A processed food product or patty 20 is shown having a uniformly colored top side 22 and well rounded sides 24 .

[0059] image 3 Shown are a filler plate 160 and a stripper plate 162 with spheres 164 and cylinders 166 showing random fibers 168 and aligned fibers 170 thereafter as they enter the venturi device.

[0060] Figure 4 show image 3 magnified view of .

[0061] The present invention relates to a processed food product that includes less release and mixing of myosin and actin than current processed food products. The processed food product has controlled fiber orientation. Processed food products have less myosin activity, resulting in better mouthfeel / binding and better control over final cooked shape.

[0062] Processe...

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PUM

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Abstract

A food product having aligned fibers.

Description

[0001] related application [0002] This application is pending application serial number 13 / 374,441 filed December 29, 2011, pending application serial number 13 / 374,417 filed December 27, 2011, pending application serial number filed December 27, 2011 13 / 374,422, continuation in part of pending application Serial No. 13 / 374,421 filed December 27, 2011, and pending application Serial No. 13 / 374,423 filed December 27, 2011, all of which are dated September 12, 2011 Continuation of part of application Serial No. 13 / 199,910 filed on . technical field [0003] The present invention relates to an improved processed food product. Background technique [0004] Current processing techniques rely on high pressures, high speeds and complex material flow paths, which can produce product quality deficiencies. High pressure is applied to the flesh cells, the higher the pressure, the more massage or squeeze is done on the flesh cells. The combination of high speed and complex flow pat...

Claims

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Application Information

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IPC IPC(8): A23L1/317A22C7/00A23L13/00A23L13/60
CPCA22C17/0026B02C18/365A23L13/00A22C7/0076F41A21/36A23L13/60A23P30/00A23P10/10A23V2002/00A23V2300/26A22C7/00A23L13/67
Inventor 詹姆斯·B·沃尔夫
Owner 詹姆斯·B·沃尔夫
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