MX2017007350A - Productos de tocino y metodos de elaboracion de los mismos. - Google Patents

Productos de tocino y metodos de elaboracion de los mismos.

Info

Publication number
MX2017007350A
MX2017007350A MX2017007350A MX2017007350A MX2017007350A MX 2017007350 A MX2017007350 A MX 2017007350A MX 2017007350 A MX2017007350 A MX 2017007350A MX 2017007350 A MX2017007350 A MX 2017007350A MX 2017007350 A MX2017007350 A MX 2017007350A
Authority
MX
Mexico
Prior art keywords
components
bacon
lean
methods
making same
Prior art date
Application number
MX2017007350A
Other languages
English (en)
Inventor
A Palmer Andrew
B Wilke Daniel
D Schnell Timothy
J Glynn Randall
Original Assignee
Kraft Foods Group Brands Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Group Brands Llc filed Critical Kraft Foods Group Brands Llc
Publication of MX2017007350A publication Critical patent/MX2017007350A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/154—Water
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Se proporciona un análogo de tocino o un producto de tocino reconstruido que tiene un primer componente con aproximadamente 42% de carne magra, tal como un músculo magro de cerdo y aproximadamente 58% de grasa y un segundo componente con al menos aproximadamente 85% de carne magra, tal como un músculo magro de cerdo. El análogo de tocino puede tener una proporción de componentes, primero respecto a segundo, de entre aproximadamente 35:65 hasta aproximadamente 65:35 y un porcentaje total de grasa de aproximadamente 28% hasta aproximadamente 48%. En otra configuración, la proporción de componentes, primero respecto a segundo, es de aproximadamente 25:75 hasta aproximadamente 75:25. En un enfoque, el análogo de tocino se encuentra libre de aglutinantes de alginato y libre de carne emulsificada. En una configuración, los componentes, primero y segundo, se molturan hasta un tamaño de aproximadamente 0.125 pulgadas hasta 0.5 pulgadas. Después de que los componentes, primero y segundo, se mezclan y curan por separado, los componentes se bombean en conjunto en una porción marmoleada que tiene una apariencia similar a una panceta, la cual puede entonces rebanarse.
MX2017007350A 2014-12-09 2015-12-08 Productos de tocino y metodos de elaboracion de los mismos. MX2017007350A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462089539P 2014-12-09 2014-12-09
PCT/US2015/064434 WO2016094371A1 (en) 2014-12-09 2015-12-08 Bacon products and methods of making same

Publications (1)

Publication Number Publication Date
MX2017007350A true MX2017007350A (es) 2018-03-23

Family

ID=55069098

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017007350A MX2017007350A (es) 2014-12-09 2015-12-08 Productos de tocino y metodos de elaboracion de los mismos.

Country Status (9)

Country Link
US (1) US11304426B2 (es)
JP (1) JP2017537628A (es)
KR (1) KR20170094233A (es)
CN (1) CN107404900A (es)
BR (1) BR112017012081A2 (es)
CA (1) CA2969235C (es)
ES (1) ES2652446R1 (es)
MX (1) MX2017007350A (es)
WO (1) WO2016094371A1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10912309B1 (en) * 2017-02-17 2021-02-09 Tyson Foods, Inc. Method for processing bacon pieces
US10918123B2 (en) 2017-11-13 2021-02-16 Smithfield Foods, Inc. Reconstructed bacon product
WO2019222220A1 (en) * 2018-05-15 2019-11-21 Kellogg Company Foodstuff manufacturing system, method of utilizing the same and food product formed therefrom

Family Cites Families (38)

* Cited by examiner, † Cited by third party
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US3765902A (en) 1970-07-22 1973-10-16 Quaker Oats Co Method for making a marbled meat pet food
US3793466A (en) 1971-06-11 1974-02-19 Lever Brothers Ltd Process for preparing a restructured meat product
US4057650A (en) * 1975-03-10 1977-11-08 Keszler Julius L Bacon-like meat product of reduced fat content
JPS592721B2 (ja) * 1975-07-30 1984-01-20 フナクボ シンノスケ ひき肉機用グラインダ−プレ−ト
US4107337A (en) 1976-05-28 1978-08-15 Western Dairy Products Division Of Chelsea Industries, Inc. Sausage product simulating bacon and method of making
CA1091981A (en) 1976-07-14 1980-12-23 Burns Foods Limited Process and apparatus for the forming of bacon product analogues and the like
JPS53124653A (en) 1977-04-08 1978-10-31 Yukitoshi Sakurada Production of bacon like meat article
US4132810A (en) 1977-06-24 1979-01-02 General Mills, Inc. Process for preparing fabricated bacon
AU512330B2 (en) 1977-08-02 1980-10-02 Bums Foods Limited Bacon analogue
US4305965A (en) * 1977-10-21 1981-12-15 Burns Foods Limited Bacon and meat analogues
US4196222A (en) * 1977-10-21 1980-04-01 Burns Foods Limited of Calgary, Alberta Canada Process for the preparation of meat and bacon analogues
US4171164A (en) 1977-12-12 1979-10-16 The Kartridg Pak Co. Continuous X-ray analysis for meat blending system
CA1110102A (en) * 1977-12-13 1981-10-06 Burns Foods, Limited Process for the preparation of bacon analogue and the like
US4539210A (en) 1978-08-07 1985-09-03 Peter M. O'Connell Process for making a structured meat product
US4201302A (en) 1978-10-10 1980-05-06 Roth Eldon N Method and apparatus for dividing fat and lean meat
US4480980A (en) 1978-11-02 1984-11-06 Beehive Machinery, Inc. Apparatus for extruding composite food products
BR7908891A (pt) 1978-11-02 1981-07-21 Beehive Machinery Inc Aparelho para a extrusao de produtos alimenticios compostos
US4340994A (en) 1980-02-22 1982-07-27 Beehive Machinery, Inc. Apparatus and method for producing simulated cuts of meat
US4446159A (en) 1980-07-14 1984-05-01 Roth Eldon N Method for forming bacon-like products
DE3560175D1 (en) 1984-02-03 1987-06-25 Matthews Bernard Plc Meat based product
GB8607103D0 (en) 1986-03-21 1986-04-30 Matthews Bernard Plc Meat-based products
JPS63248371A (ja) 1987-04-06 1988-10-14 Eesukotsuku Kk 即席麺用焼豚の製造方法
GB2264220B (en) 1992-02-19 1996-02-07 Mayer Oskar Foods Reduced fat meat
US5762993A (en) 1992-02-19 1998-06-09 Kraft Foods, Inc. Process for preparing reduced fat meat
DE4316235A1 (de) 1993-05-14 1994-11-17 Manfred Duve Verfahren zur Herstellung eines Nahrungsmittelprodukts auf Fleischbasis
NL9400442A (nl) * 1994-03-21 1995-11-01 Gerrit Antoni Van Schouwenburg Werkwijze voor het vervaardigen van een samenhangend stuk vlees uit kleinere stukken vlees, en het verkregen samenhangende stuk vlees.
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CN103190633B (zh) 2013-04-02 2014-04-16 名佑（福建）食品有限公司 一种猪肉和牛肉组合培根及其生产方法

Also Published As

Publication number Publication date
US11304426B2 (en) 2022-04-19
ES2652446R1 (es) 2018-02-12
CA2969235C (en) 2022-10-11
JP2017537628A (ja) 2017-12-21
US20170354165A1 (en) 2017-12-14
WO2016094371A1 (en) 2016-06-16
CA2969235A1 (en) 2016-06-16
ES2652446A2 (es) 2018-02-02
CN107404900A (zh) 2017-11-28
KR20170094233A (ko) 2017-08-17
BR112017012081A2 (pt) 2018-01-16

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