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1. 发明授权

US4985261A Process for microwave browning proteinaceous fibrous meat products 失效
标题翻译：微波褐变蛋白质纤维肉制品的工艺
公开(公告)号：US4985261A
公开(公告)日：1991-01-15
申请号：US535524
申请日：1990-06-08
申请人： Young C. Kang , Chee-Teck Tan , Brian Byrne , Lawrence L. Buckholz, Jr , Marion A. Sudol , Richard M. Boden
发明人： Young C. Kang , Chee-Teck Tan , Brian Byrne , Lawrence L. Buckholz, Jr , Marion A. Sudol , Richard M. Boden
IPC分类号： A21D2/24
CPC分类号： A21D2/245
摘要： Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretely encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); andexposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned. Optionally, the particulate flowable flavoring powder may be in the form of a slurry with a solvent composition which is capable of raising the dielectric constant of the foodstuff to be cooked whereby the foodstuff to be cooked is completely cooked and edibly browned in the period of time under 600 seconds.
摘要翻译：描述了一种生产煮熟的可熟化的储存稳定的纤维蛋白质肌肉组织食品的方法，包括以下步骤：（a）提供颗粒状可流动的调味粉末，其包含单独离散包封的美拉德反应试剂，反应试剂为至少一种包封的氨基酸和至少一种包封的糖; （b）提供含有超过50％水的未煮过的纤维蛋白质肌肉组织食物; 与食品的至少一部分表面紧密接触，增加，赋予或增加量的（a）的颗粒状可流动调味粉末; 并将调味粉末涂布的食品表面暴露于微波粉末辐射一段时间以使食物可食用，从而使得所得产品作为食品可食用，并且煮熟的纤维蛋白质肌肉组织易于变褐。任选地，颗粒状可流动的调味粉末可以是具有溶剂组成的浆料形式，其可以提高要烹饪的食品的介电常数，从而待烹饪的食物在一段时间内被完全烹饪和柔软地变褐 600秒以下。

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