Method for preparing meat-in-sauce, meat-in-gravy and meat filling
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United States of America Patent
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Sep 18, 1984
Issued Date -
N/A
app pub date -
Jan 3, 1983
filing date -
Oct 27, 1980
priority date (Note) -
Expired
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Abstract
This invention is concerned with the emulsification and stabilization of fat in meat-in-sauce, meat-in-gravy and meat filling foods which are heat processed. The method includes first adding from about 0.5% to about 3.5%, by weight of the meat fat, of a refined soybean phosphatide, adding water, thereafter adding from about 2.5 to about 30% of a soybean protein or from about 2.5 to about 35% of a textured soybean protein, and thereafter cooking the resultant mixture for at least 10 minutes at 180.degree. F.
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