METHOD OF PREPARING A FABRICATED SKIN FROM POULTRY MEAT AND SKIN AND PRODUCT PRODUCED THEREBY

• US 3,704,135 A
• Filed: 02/08/1971
• Issued: 11/28/1972
• Est. Priority Date: 02/08/1971
• Status: Expired due to Term

• Current Assignee: Douglas Hale, James C. Manuel, Nicholas R. Beck
• Original Assignee: Douglas Hale, James C. Manuel, Nicholas R. Beck
• Inventors: Hale, Douglas, Manuel, James C., Beck, Nicholas R.
• Application Number:
  US05/113,745
• Time in Patent Office: 659 Days
• US Class Current: 426/644
• CPC Class Codes: A22C 21/00 Processing poultry
• CPC Class Codes: A22C 21/0092 Skinning poultry or parts of poultry
• CPC Class Codes: A23L 13/52 Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
• CPC Class Codes: Y10S 426/802 Simulated animal flesh

Abstract

POULTRY SKIN AND EDIBLE POULTRY BY-PRODUCTS ARE FORMED INTO A RESULTANT MATRIX HAVING SOME COARSE PARTICLE SIZES THERIN PREFERABLY BY A CHOPPING OPERATION. A PREDETERMINED QUANTITY OF THE MATRIX IS THEN SUBJECTED TO HEAT AND PRESSURE WHICH FLATTENS THE MATRIX INTO A SHEET HAVING A DESIRED SHAPE AND THICKNESS. THE HEAT IS APPLIED TO THE MATRIX FOR A SUFFICIENT PERIOD OF TIME TO PARTIALLY COAGULATE OR COAGULATE AT LEAST THE SURFAVE PROTEIN OF THE MATRIX WHILE IT IS UNDER PRESSURE. THE RESULTANT PRODUCT RESEMBLES THE LOOKS, COLOR, AND TASTE OF NATURAL POULTRY SKIN AS WELL AS EXHIBITING SIMILAR HANDLING CHARACTERISTICS AND WILL ADHERE TO THE SURFACE OF POULTRY PRODUCTS IN BOTH FROZED AND COOKED CONDITIONS.

Claims