METHOD OF REMOVING FREE, UNBOUND WATER FROM COOKED MEAT

Disclosed is a method of removing free, free unbound water from boiled meat can be characterised in that water-absorbed material, selected of a group including paper, cellulose fibres surface or other natural or synthetical absorbing material, is applied on meat after cooking during 1 to 4 days with...

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Bibliographische Detailangaben
Hauptverfasser:	BERG SVEIN AAGE, HALDEN JONAS PETER
Format:	Patent
Sprache:	eng ; slo
Schlagworte:	BUTCHERING CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MEAT TREATMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH 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
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Beschreibung
Zusammenfassung:	Disclosed is a method of removing free, free unbound water from boiled meat can be characterised in that water-absorbed material, selected of a group including paper, cellulose fibres surface or other natural or synthetical absorbing material, is applied on meat after cooking during 1 to 4 days with storage temperature up to 6 degrees Celsius, advantageously from 0 to 4 degrees Celsius. Meat is suitably compressed in a form or in packing usually used for cooking or under pressure in vacuum packing during the whole process.