Note: Descriptions are shown in the official language in which they were submitted.
; In view of the substantial difference between meat
and vegetables in response to elevated temperatures and moisture,
the combining of the two materials can result in an undesirable
product. Both the meat and vegetables must be cooked, so as
to have the appropriate consistency. The flavor of the stick
will be a result of the flavors of the meat and the vegetables,
and the flavors must combine to give a pleasant experience to
the palate. The moisture content of the stick must permit
each of the constituents to have an appropriate texture.
The stick should retain its structure or integrity on storage,
so that an unsightly precipitate or breakdown of the stick
lS does not occur and the stick is readily removed from the
container and can be eaten while retaining its form.
In order to obtain a product which is organolepti-
cally and commercially acceptable, the manner of processing
becomes quite important. The particular form or state of
meat and vegetable source will affect the palatability and
physical properties of the stick. There is also a consideration
of the economics of the process. And, finally, the storage
stability and form retention will be a function of the manner
in which the stick i9 formed, as well as the materials employed
in forming the stick.
j
Description of the Prior Art
' U. S. Patents of interest include U. S. Patent
Nos. 3,083,108; 3,114,639; 3,309,207; 3,486,910; 3,617,397
30 and 3,713,837.
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SU~IMARY OF THE INVENTION
A palatable meat and vegetable combination stick
is provided of a desirable consistency and stability. Raw
meat is ground, dry ingredients other than the vegetables
added, and the mixture blended with a portion of the total
water added during the process. After blending for a
sufficien~ time, the mixture is minced at moderate temp-
eratures providing emulsification of the meat. The minced
meat is then blended with the remainder of the water, and
dehydrated vegetable chunks. After stuffing the mixture
into a casing, the mixture is smoked and cooked under
controlled temperature and moisture conditions. The
casing is removed, the content of the casing linked or
cut into sticks, and the sticks are then packaged, usually
in a broth or a water media.
DESCRIPTION OF THE SPECIFIC EMBODIME~ITS
~ leat sticks are provided having a combination of
meat and vegetables of a desirable consistency and palat-
ability. The process employs raw meat and dehydratedvegetable pieces. The process provides ease of processing
and nandling, enhanced yields due to retention of moisture,
rehydration during the processing, and a final product
which retains its structural integrity in a broth or water
media.
In carrying out the process, the raw meat is
ground to a desired size and consistency. If frozen meat
is employed, the temperature is raised above freezing,
dry ingredients added other than the vegetables, such as
spices, emulsifiers, food supplements, antioxidants, and
the like, and the mixture blended to obtain the desired
homogeneity. The mixture is then minced, resulting in
emulsification of the meat.
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The emulsified meat composition is then combined
with the dehydrated vegetables, the remainder of the water
added, and the mixture blended ~ith or without a mild vacuum.
The substantially homogeneous mixture is then stuffed into
an inert tubular casing and smoked and cooked under con-
trolled temperature and moisture conditions. After the
desired degree of protein coagulation in smoking and
cooking has occurred, the casing is removed and the
tubular shaped omposition cut or linked to the desired
size, sterilized and packaged in a broth medium.
Various types of meats may be employed, either
individually or in combination, preferably in combination.
For purposes of this invent on, the term "meat" is intend- -
ed to include beef (including veal), pork, lamb, mutton,
poultry, e.g. chicken and turkey, or the like. For reasons
of economy, storage and handling, the meat will normally --
be obtained frozen, but fresh meats may be used. In this
condition, the meat further serves to maintain the initial
processing steps at moderately low temperatures. When
frozen, the meat will first be processed in an extructor
and ground or comminbted into relatively coarse pieces.
Conveniently, the meat may be ground and extruded through
openings of about 1/4" to l/2", or usually about 3/8".
; After grinding the meat, it is desirable to
have the meat at a temperature of at least above freezing,
usually above 30 F. If necessary, small amounts of hot
water may be added to raise the temperature to the desired
~,~
` temperature.
To the meat is now added the various dry ingred-
ients other than the vegetables. For example, protein
additives and extenders such as cottonseed flour, soya
flour, soy concentrate, soya isolate, yeast and the like
ha~ b~ ut~ i~ed. Additional ingredients can include
~, vegetable protein, spices, such as salt, sugar,
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j garlic, pepper and the like, emulsifiers, e.g., lecithin,
i tenderizers, e.g. monosodium glutamate, anti-oxidants,
stabilizers, colorants or dyes, food supplements, e.g.
vitamins, or other physiologically acceptable food additives.
Normally, a minor amount of the total amount of water to be
added during the process will be included at this processing
step. Usually, at least 5~ of the total water, and more
usually from about 10~ to 20~ of the total ~ater, prefer-
ably from about 10~ to about 15% of the total water is added.
The mixture is blended in a conventional blender for a short
time to obtain the desired homogeneity of the mixture.
The substantially homogeneous mixture is now minced,
so as to substantially reduce the particulate size and
emulsify the meat composition. Mincing can be carried out
A 5 by forcing the Coo~mn~ through orifices below about 5mm in
diameter. Conveniently, a two step operation can be employed,
employing initialiy a plate having orifices of about 2.5mm,
followed by employing a plate having orifices of about 1.7mm.
; The size of the orifice will generally vary in the range of
- 20 about lmm to 5mm, more usually from about 1.5mm to 3mm.
During the mincing operation, moderate temperature should
be maintained, preferably the temperature should not exceed
about 55 F.
The finely ground emulsified meat compositon is
then blended with dehydrated vegetable chunks and the balance
of the water. Various vegetables may be employed, such a9
potatoes, carrots, peas, onions, corn, squas~ celery,parsley,
green beans, peppers, pimienta, cabbage, chives, horseradish,
or the like.
The particle size for the vegetables will generally
range rom about U.S.S. #5 to #S0, more usually from about
U.S.S. #6 to #40. That i8 greater than 80 weight percent,
more usually greater than about 90 weight percent
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of the vegetable particles will pass through the larger open-
ings and be retained by the sieve having the smaller openings.
The moisture content of the particles (Method C-1.41) will
generally be less than 15 weight percent, preferably less
than about 12 weight percent and usually greater than about
5 weight percent.
The emulsified meat, vegetable particles, and
the remainder of the water are combined and blended to sub-
stabtial homogeneity under a mild vacuum, usually about 3"
to 6" Hg. The vacuum removes air pockets and provides for
greater condensation of the mass for introduction into the
casing.
The meat and vegetable composition is now stuffed
into an inert casing, conveniently a nonedible transparent
cellulose casing, although other casings may also be employed,
as desired. The significant factors concerning the casing are
- that it does not impart any undesirable flavor or materials
to the food contained herein and is able to withstand the
processing conditions. ~-
"~ 20 The casing is conveniently of about 10 to 20 mm in
diameter, more usually from about 14 mm to 20 mm in diameter.
The casing may be of any convenient length, the length usually
exceeding about 50".
The casing may now be smoked and cooked under care-
fully controlled conditions of temperature and moisture content.
The temperature will normally be raised stepwise to a temperature
not exceeding 190 F, preferably not exceeding 180 F. During
the processing, the wet bulb temperature will generally lag
from 20 to 40~ behind the dry bulb temperature, more usually
20 to 30 F behind the dry bulb temperature. The cooking
temperature will usually be initiated at about 110 F and
raised therefrom to the final temperature.
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i The total cooking time will generally be in the
ran~e of about 45 minutes to 2 hours, more usually from
1 to 1.5 hours. Conventional liquid smoke may be employed
to impart the desired smoke flavor to the food texcept
S poultry items). Conveniently, 1 or 2 ounces of liquid
smoke may be employed for 100 lbs. of products. The
treatment with the li4uid smoke will generally range from
about 5 to 15 minutes, preferably about 10 minutes.
After the meat and vegetable composition has been
satisfactorily cooked to the desired tenderness and the
vegetables sukstantially rehydrated, the tubular product is
cooled, preferably below about 35 ~, but usually not less
than about 30 F.
The casing is now removed, and the casing contents
linked or cut into sticks of the desired size. Convenient
sizes will generally be about 2" to 4", more usually from
about 2" to 3". The sticks are introduced into broth or
water in a jar or other container, and subjected for a
short period of time in a retort to a temperature above
210 F, and less than about 250 F. This completes the
rehydration of the vegetables and any further cooking
required for the meat.
The resulting sticks have a desirable consistency,
being able to retain their structural integrity while stored
in a broth or water media. Furthermore, they are highly
palatable, with both the vegetables and meat having desir-
able organoleptis properties.
Of the total material added, there will normally
be from about 45 to 70 weight percent, more usually from
about 50 to 60 weight percent of meat, which may be an
individual meat or a mixture of meats, particularly pork,
beef, and poultry. The dehydrated vegetables will normally
be added in from about 5 to 20 weight percent, and may be
an individual vegetable or a mixture of vegetables, partic-
ularly sweet potatoes, white potatoes, carrots, peas and celery.
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The water added during the processing will generally
be from about 25 to 35 weight percent, more usually from
about 28 to 33 weight percent of the total material added.
Finally, the minor other ingredients such as spices, salt,
emulsifiers, antioxidants, stabilizers or the like, will
generally range from about 0.1 to 5 weight percent, more
usually from~bout 0.1 to 4 weight percent. Spices (other
than salt) in their entirety, will generally range from
about 1 to 4 weight percent.
- 10 The following example is offered by way of illustration
and not by way of limitation.
(All temperatures not otherwise indicated are in
Fahrenheit).
The following table indicates the materials employed
in the process:
TABLE I
Meat lbs
Beef 25 01
Pork 22.90
Turkey 6.00
Vegetables
Potato granulesl 5.00
Carrot granule32 2.50
Peas crushed3 2.00
Water 30 39
Salt 1.50
Ca Reduced dry skim milk 3.50
Hydrol~zed vegetable protein 1.00
Spices 0.20
1. Particle size
on U.S.S. #6 1% max
on U.S.S. #2070% min
thru U.S.S.#403% max
Moisture (C-1.41) 7-9%
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2. Particle size
on U.S.S. #6 0~ max
on U.S.S. #8 10% max
thru U.S.S. #40 5~ max
3. Moisture 5~ max
The process was carried out as follows:
The frozen meat wasgroundthrough ~8 orifices.
After grinding, the temperature was checked to insure that
the meat was at least at 35 F. and water added as required.
The dry ingredients other than the vegetables were then
added, and about 10 to lS weight percent of the total water
to be added introduced and the mixture blended for about
6 minutes. The comminuted meat composltion was then
transferred to a Mince Master and minced first through a
2.5mm plate, followed by mincing through a 1.7mm plate.
During the process, the temperature is maintained below
about 55 F.
} The minced meatcompositionwasthen transferred to
a blender, the potatoes, carrots, peas and balance of water
added and the mixture mixed for five minutes under a 5"
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vacuum (vacuum may be omitted). The substantially homo-
geneous meat-vegetable composition was *hen stuffed into
a conventional nonedible cellulose casing of about 15-17mm
diameter and 95" long.
A smoke house equipped for liquid smoke use was
,~ preheated to liO F. with the dampers open. The meat links
were introduced into the smoke house, the dampers closed,
and the liquid smoke atomized and held for 10 minutes.
About 1.5 ounces of liquid smoke was employed per 100 lbs of
product. ~-
The following heat and moisture schedule was then - -
*ollowed:
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TABLE II
mlme Temp., F.
Dry Bulb ~et Bulb Dampers
120 Closed
130 110 Closed
140 120 3/4 open
155 130 3/4 open
170 150 1/4 open
After the cycle of heating was concluded, the links
were cooled with water by showering to 90 F. After hold-
ing over night at 30 F, the casing was peeled and the
tubes cut into 2-1/4" sticks. Seven sticks were packed in
a jar and broth having 9.74 weight percent protein was
introduced into the jar to allow for 10/32" head space.
The jars were retorted for 40 min. at 240 F, (IT-80 to
120 F).
The following chicken and vegetable formulation,
as set forth in Table III, was employed in the preceding
process with substantially similar results:
TABLE III
Chicken and Vegetables lbs.
Chicken 53.00
` 20 Water 30.95
Potato granules 5 00
Calcium reduced D.S.M. 3 50
Carrot granules 2.50
Peas - split 2 00
A ~ o~ vegetable protein 1.00
Splces 0.30
Celery 0.25
100.00
Packed in water or packed in chicken broth
containing a minimum of 9.74% protein.
The resulting meat and vegetable sticks have desired
uniform consistency and are highly palatable. The sticks
provide ~ convenient source of a high protein food in edible
~orm which can be desirably eaten by juniors with their hands.
The subject process provides easy processing and handling,
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retains the moisture content of the food, giving the sticks
a desirable texture, and provides for completion of rehydra-
tion during the cooking of the meat and sterilization. Upon
storage in water or broth, the meat sticks retain their
consistency and structural integrity, so as to minimi~e or
totally avoid the presence of an unsightly precipitate at
the bottom of the container.
Although the foregoing invention has been described
in some detai~ by way of illustration and example for
purposes of clarity of understanding, it will be obvious
that certain changes and modifications may be practiced
within the scope of the appended claims.
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