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Method of drying meat

  • US 4,786,516 A
  • Filed: 02/19/1987
  • Issued: 11/22/1988
  • Est. Priority Date: 09/01/1981
  • Status: Expired due to Fees
First Claim
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1. A method of drying raw meat containing a meat portion and a fat portion, comprising the steps of:

  • deep-frying the raw meat in a tank containing edible oil at a temperature in the range of about 50°

    to 85°

    C., under a vacuum, and for about two to about five minutes to obtain predried raw meat having a moisture content of about 35 percent to about 65 percent based on the weight of the meat portion exclusive of the fat portion so that appropriate dehydration and thermal modification occur throughout the meat, whereby flavor-bearing materials of the meat are solidified and locked in, so that growth of ice crystals during vacuum freeze-drying is prevented, and thereafter,vacuum freeze-drying the predried raw meat.

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