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Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
| Details |
Inventors: Paterson, Bruce C.; Franklin, Daniel L.; Schiefelbein, Karen M.;
Assignee: Hormel Foods, LLC (Austin, MN)
Primary Examiner: Corbin; Arthur L.
Assistant Examiner:
Attorney, Agent or Firm: IPLM Group, P.A.
A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel. |
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DETAILED DESCRIPTION A method for processing and treating meat, comprising placing meat in a vessel, the meat including holes, applying a vacuum within the vessel, and cooking the meat, the vacuum reducing the appearance of the holes in the meat after the meat has been cooked.
Another method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel, and applying a vacuum within the vessel.
Another method for processing meat and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing meat with at least 0.
15% sodium bicarbonate, placing the infused meat in a vessel, and applying vacuum at approximately 3.
5 to 50 Torr within the vessel for at least 15 minutes.
Another method for processing and treating meat includes infusing meat with a gas-releasing chemical, the gas-releasing chemical being used to preserve the meat, placing the infused meat in a vessel, applying a vacuum within the vessel, the vacuum expanding and removing gases within the meat from the gas-releasing chemical, and cooking the meat, wherein an appearance of holes from the gas-releasing chemical is reduced after the meat has been cooked.
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