A MEAT FLAKE USING SPENT HEN MEAT AND MANUFACTURING METHOD THEREOF

A method of manufacturing meat flakes using surimi-like material containing myofibrillar proteins extracted from spent laying hens is provided to remove a fishy smell of the meat from spent laying hens and to utilize the meat which is hitherto discarded as waste. The production of flakes through sur...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	LEE, DUK SU, KIM, SANG HO, KIM, JI HYUK, PARK, GU BOO, JANG, BEONG GUI, LEE, SANG JIN, KANG, GEUN HO, JOO, SEON TAE, YOO, DONG JO, NA, JAE CHEON
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A method of manufacturing meat flakes using surimi-like material containing myofibrillar proteins extracted from spent laying hens is provided to remove a fishy smell of the meat from spent laying hens and to utilize the meat which is hitherto discarded as waste. The production of flakes through surimi-like material containing myofibrillar proteins extracted from spent laying hens is performed by the steps of: producing surimi-like material by extracting myofibrillar proteins from spent laying hens using NaCl solutions; diluting the surimi-like material by mixing the surimi-like material and 50 to 90% by weight of a mixed curing solution; removing moisture by drying the sample of the diluted surimi-like material at 90 to 120deg.C for 3 to 5hr; and leaving the sample at room temperature. During the diluting process, seasonings or spices are additionally added. The mixed curing solution contains garlic powder and milk powder to remove a fishy smell of the meat from spent laying hens.