Patent ID: 6162482
Filing Date: 2000-12-19
Classification: A21D,A23C,A23L

Abstract:
A process for making a canned ground meat with improved texture such that said canned ground meat is able to be pan-fried, said process comprising the steps of:a) dissolving gelatin in water by first hydrating gelatin in water with a sufficient amount of acid to adjust the pH of the water to about 1 to about 4, and then heating the hydrated gelatin to about 140.degree. F. (60.degree. C.) to fully dissolve the gelatin in the water;b) hydrating starch in water in the presence of sodium tripoly phosphate;c) combining a ground meat with a sodium salt to form a mixture;d) mixing the dissolved gelatin, the hydrated starch and the salt and meat mixture to form a meat formulation, ande) canning said meat formulation to produce a canned ground meat having improved texture such that said canned ground meat is able to be pan-fried.