PROCEDE POUR LA PREPARATION D'UN PRODUIT ANALOGUE AU BACON

Improved method for preparing an edible fatty protein product, comprising at least two regions, wherein at least one of them is a lean phase that when cooked has a texture that resembles that of cooked natural bacon, and where at least a second region is a fat phase that when cooked resembles the fa...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	JACKIE ROBINSON EPPS, SUDHAKAR PUNDLIK SHANBHAG, SHUN KU, HERBERT THEODORE KEMPKES
Format:	Patent
Sprache:	fre
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Improved method for preparing an edible fatty protein product, comprising at least two regions, wherein at least one of them is a lean phase that when cooked has a texture that resembles that of cooked natural bacon, and where at least a second region is a fat phase that when cooked resembles the fat portion of the cooked natural bacon; characterized in that it comprises the steps of: (a) preparing a fat phase precursor. (b) preparing a lean phase precursor. (c) applying at least one layer of fat phase precursor and at least one layer of the lean phase precursor to a surface to form a layered mass at room temperature. (d) heating the dough in layers at a temperature of 125 to 150º c, for about 30 minutes, to reduce the moisture content of the layered dough to 10-25%. (Machine-translation by Google Translate, not legally binding)