Meat-based products.

DESCRIPTION

This invention relates to an improved meat product and a method and apparatus for producing the product.

Our published European patent application No. 0 153 024A mainly refers to the production of a product comprising a core of lean whole meat and an outer layer of fat. Such a product is formed by joint extrusion into a sheath of whole meat and a fatty substance through appropriately shaped sections of an extruder head. After forming, the coextruded sheathed product is fixed in the imparted non-cylindrical form, hardens externally to stabilize the shape and is cut into pieces of shorter length. The description cites the possibility of using the procedure to produce products from crushed meat in flakes and to incorporate an adhesive based on a caustic emulsion into lean meat.

A method according to the present invention is characterized in that the lean meat component is formed of thin thin slices of a topical surface aorea between 50 and 150 mm² and because before pumping, the slices are agitated in admixture with a fluid-based adhesive for a short period so that the adhesive slices are coated but the proteins and other substances of the slices themselves are not released.

It should be noted that the method of the present invention does not require the product to be sheathed after joint extrusion so that a truly continuous process is possible. A cover must be of a determined length so that the procedure of patent 0 153 024A must be a process for part-making.

US Patent No. 4,539,210 describes a structured caustic product, formed by joint extrusion, comprising a lean portion in a layer of fat. The starting material for the lean part consists of pieces of meat of substantial size but the muscular support network having been sectioned. The pieces are kneaded mechanically to release adhesive protein and then accumulate in a dough prior to shaping. The British Patent No. 2,156,650A published describes a reconstituted caustic product formed by kneading thin slices of meat to give a compacted mass and then forming the kneaded dough to give the product, the product being held together by the adhesive nature of the choaric juices and the tangle of the slices, both circumstances that arise from the kneading procedure. There is no fat part.

A roasting procedure with the present invention comprises the following steps in sequence:

(1) Cut whole meat into small thin slices. Typically the slices will have a thickness of between 1.5 and 5 mm, preferring those that approach the lower limit; 1.5 mm is a good working thickness. Regarding the lateral dimension, we have found that it is convenient to have slices of the order of 120 mm square, but a range of 50 to 150 mm can be contemplated. In fact, the preferred 120 mm square topically had one or more lone of the muscle or nerve, and the slice was divided by olfactory weaknesses during the next stage of the procedure. In order for the procedure to be successful, the slices must be cold, just below 0 ° C. It is thus advantageous to cut from a piece of whole meat, defrosted just enough of the frozen solid state to be able to cut, and transport the cold slices to the next stage of the procedure under fresh environmental conditions of the caustic production so that the slices continue being cold until the extrusion process and through the west.

(2) The thin slices are then agitated in admixture with a meat-based adhesive liquid for a short period until the liquid slices are coated. During this agitation, the slices will tend to divide along the possible lines of weakening into smaller pieces so that there is some reduction in the average size of the slices during this procedure. Stirring is performed topically only for a time of the order of 2 minutes so that the slice does not release any substantial amount of protein or other material. The purpose of this stage is essentially to coat each slice with a meat-based adhesive. Then the slices of the mixer are unloaded and, although they are coated with adhesive and have a tendency to adhere to each other, they are still separate slices and not a compacted mass.

(3) The coated slices are then loaded into a joint extrusion machine and pumped to the extruder head. A grease-forming fluid is also loaded into the machine and pumped from another area of ​​the extruder head; This fluid is preferably an emulsified mixture of fat and meat.

(4) The coextruded piece of fat and meat in the form of the desired slice of meat is discharged from the extruder head onto a moving conveyor belt.

(5) The extrudate is then transported through an elongated freezer to harden externally so as to form a partially frozen log that is cut into pieces of desired length.

The procedure set forth above is a complete integrated process from the cut to the hardened slices which are then finally frozen in the desired solid form.

The invention will now be described by way of example and with reference to the accompanying drawings in which:

Figure 1 shows the procedure of cutting together with a topical slice, on an enlarged scale;

Figure 2 is a plan view of the stirring and coating stage;

Figure 3 is a schematic indication of the extruder head and production chain, and Figure 4 is a sectional view indicating different forms of product according to the

016 103 invention.

With reference initially to Figure 1, large frozen pieces 1 of whole meat, mainly lean and typically lamb or beef, are allowed to soften from the solid state just until they reach a state in which they can already be cut and placed in a Conventional cutting machine 2 that produces straight oriented cuts through the slice and thus discharges small slices of meat 3 into discharge containers 4. Alternatively, whole meat can be cut at room temperature and the slices cooled. However, it is important that the slices are cooled to just below 0 ° C for coextrusion in order to improve compaction. A typical small slice 3 'illustrated on an enlarged scale is 120 mm square and has a thickness of 1.5 mm. A natural line of bisected weakness approximately the slice.

Referring now to Figure 2, the small slices 3 for the joint extrusion are then prepared by mixing them in a spindle mixer 6 with a relatively small amount of a meat adhesive that is a thick fluid emulsified formulation based on lean meat with adhesive protein released. A typical formulation is emulsified to a thick consistency, similar to that of oat flakes, from a mixture of meat pieces (approximately 50%) salts and water. As illustrated, the mixer comprises two belts 7 and 8 that rotate in opposite directions and that are each arranged in a helix around a respective motor shaft 9, 10 so that the ingredients are driven in one direction by a helix and in The other sense for the other. The mixer 6 also includes the outlet mouth 11 for the coated slices 3. The coated slices 3 have a tendency to adhere to each other but retain their separate identity. The slices do not release a significant amount of protein during the short mixing period, typically two minutes. During mixing, the slice 3 'of the Figure and others like it would be divided into two small slices along the line of weakness 5.

Looking at Figure 3, the coated slices 3 are loaded while still cold in a hopper 12 that feeds a pump 13 communicated by a tube 14 to the inlet manifold 15 of twin extruder heads 16. A formulation 17 is loaded into a second hopper 17 fat 18, which is typically an emulsified mixture of approximately 50% fat itself with lean meat pieces and other extenders. One such emulsified formulation is a thick viscous liquid with the consistency of oat flakes that, when extruded, produces an effective simulation of the natural layer of fat on meat capable of being retained by the meat body before, during and after cooking. ion. This emulsified formulation may include a certain amount of adhesive protein material. The second hopper 17 feeds a pump 19 and feeds the extruder head 16 through a tube 20 and manifold 21.

Each joint extrusion head 16 comprises a main part shaped to extrude a piece that simulates the asymmetric main lean body of a natural slice of meat and a peripheral section shaped to extrude the fat layer of said slice. Different extrusion profiles will be described, with reference to Figure 4. Figure 3 shows the fully functioning coextrusioin from a head 16 and interrupted from the other comprising the emergent extruded piece 22 a lean body of compacted lean slices and an oily outer layer. The extruded part 22 is discharged onto a surface 23 of the conveyor belt in synchronized motion to advance at the extrusion speed thus avoiding deformation of the emerging extrudate. This extruded piece 22, when emerging, is compacted with structural integrity but is relatively soft. The thin slices subjected to pumping forces up to yatravíes of the extruder head have undergone some restructuring and combination. The extruded part then passes through an elongated freezer tunnel 24 with chimney connection 25 for nitrogen refrigerant. The freezer 24 is elongated to a sufficient length but is illustrated in short form.

The continuous extrudates pass through the nitrogen freezer 24 and emerge as a hard surface trunk 22 'suitable for cutting. Next, the externally hardened log passes through a cutter machine schematically marked with 26. The cutter preferably comprises a blade that oscillates transversely with respect to the direction of arrival. The cut pieces or chops 27 emerge to be transported to a definitive freezer (not shown).

The procedure is integrated and continuous. The slices remain cold from their cut and are coated with adhesive and loaded into the extruder medium while they were still cold. This does not present a production problem under the fresh environmental conditions of a plant for the production of meat.

Figure 4 is a notional view showing the emerging extrudate of attached but different extruder heads each with an emergent extruded product following the invention. Thus, the extruded piece 22 on the left side has a body or nucleus A of lean compacted slices, this nucleus being asymmetric and generally simulating the shape of a cutlet with a flat base and rounded ends and more wide on one side than the other. Typical global dimensions are 18 cm wide and 8 cm high maximum. The product also includes an upper layer of fat B, with a typical maximum depth of 2 cm, resembling the natural fat of a cutlet. The right side of the extruded piece shows that the layer B of fat can continue completely around the meat nuclose with a reduced coating depth. This product on the right can be produced as a straight meat cylinder with a concentric annular outer layer of fat. When this product is produced, the surface of the conveyor belt must be covered with a protective material such as a plastic sheet sheet supplied to avoid damaging the lower layer of grease until it hardens.

016 103 foundation.

When it is eaten, it will be found that the meat product produced by the method set forth above closely simulates a high quality cutlet of whole meat in texture and flavor. This similarity arises from the use of thin slices as a starting material for lean nucleus. The slices are not product oriented and are not easily distinguished individually. It seems that a restructuring compaction occurs during the joint extrusion process.

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