In the preparation of cured meat, curing is carried out under conditions such as to control the amount of free nitrite that remains in the cured meat, and at least the major proportion of the residual free nitrite is then destroyed without significantly affecting the cured colour by means of a substance that reacts with said residual free nitrite, said substance containing sulfur dioxide in combined form and being selected from the group consisting of alkali metal sulfites, bisulfites, and thiosulfates.
This application is a continuation-in-part of application Ser. No. 229,578, filed Feb. 25, 1972, now abandoned.
Priority Data
Mar 02, 1971 [GB] 5823/71 Mar 08, 1971 [GB] 6283/71
USPTO Field of Search
426/224
426/264
426/265
426/266
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4476112 - Food preservative composition - Owned by Stay Fresh, Inc. (Boston, MA) [*] Notice:The portion of the term of this patent subsequent to November 22, 2000 has been disclaimed.
This invention resides in a composition for treatment of meat, poultry, fruit and vegetables to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials: (1) ascorbic acid and/or the sodium or potassium salts thereof; (2) citric acid and/or the sodium or potassium salts thereof; (3) sodium or potassium carbonate; and (4) sulfite, bisulfite or metabisulfite of sodium or potassium. These materials represent a synergistic combination which preserves the color and freshness of these products for a surprisingly long period of time.
This invention resides in a composition and method for treatment of meat or poultry with said composition to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials: (1) ascorbic acid and/or the sodium or potassium salts thereof; (2) citric acid and/or the sodium or potassium salts thereof; (3) sodium or potassium carbonate; and (4) sulfite, bisulfite or metabisulfite of sodium or potassium. These materials represent a synergistic combination which preserves the color and freshness of meat products for a surprisingly long period of time.
A continuous manufacturing process for preparing cooked bacon includes the step of cooking slices of an uncured and unsmoked pork belly with cure ingredients applied on the slices to produce cooked bacon having the organoleptic properties of cooked conventionally cured and smoked bacon. An apparatus for continuously preparing cooked bacon includes a slicing device, a continuous cure ingredient application station and a continuous cooking station.
Disclosed is a method for precooking sliced bacon comprising the steps of partially cooking sliced bacon in a microwave oven. A organoleptic enhancing liquid is applied to the surfaces of bacon slices either during or after the cooking and the cooking is then completed by heating the partially cooked sliced bacon in a browning oven. Alternatively, the sliced bacon is first treated with the organoleptic enhancing liquid and partially cooked in the browning oven, then cooking is completed in the microwave oven.
A pet chew treat made from the gastro-intestinal organs of a bison wherein the gastro-intestinal organs are cleaned of any fat, cut into strips, arranged on a drying rack, smoked in a smokehouse at preferably about 110.degree. F., and then maintained at a temperature of preferably between about 110.degree. F. and about 150.degree. F. until the strips reach about 2% to about 20% moisture. The resulting chew treat is not human food grade and is preserved so that it can be stored at room temperature without a danger of spoilage.
