Abstract
A method of frying minced meat comprising the steps of providing a heated frying surface, providing a flow of discrete and separate particles of minced meat in a condition wherein the mean temperature of the flow of particles is less than 5 degrees centigrade, preferably less than 2 degrees centigrade and most preferably less than 0.5 degrees centigrade, and heating the discrete particles to the onset of frying conditions defined as a discernible change of the colour of the particle from the original red meat colour to a grey and brownish colour by bringing the discrete particles into contact with the heated frying surface.
Original language | English |
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Patent number | WO2006092139 |
Filing date | 08/09/2006 |
Country/Territory | International Bureau of the World Intellectual Property Organization (WIPO) |
Publication status | Published - 2006 |