A METHOD OF FRYING MINCED MEAT

Jens Adler-Nissen

A METHOD OF FRYING MINCED MEAT

Jens Adler-Nissen (Inventor)

National Food Institute

Research output: Patent

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
Patent number	WO2006092139
Filing date	08/09/2006
Country/Territory	International Bureau of the World Intellectual Property Organization (WIPO)
Publication status	Published - 2006

Bibliographical note

International application published under the World Intellectual Property Organization (WIPO)

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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.",

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N1 - International application published under the World Intellectual Property Organization (WIPO)

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N2 - 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.

AB - 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.

M3 - Patent

M1 - WO2006092139

Y2 - 2006/09/08

ER -

A METHOD OF FRYING MINCED MEAT

Abstract

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