182
FREEZE—DRYING
,
Beef for dicing or slicing may be cooked in a casing or mould or in water. Meat juices
are lost and are not easy to add back eiciently as can be
when preparing cooked
minced beef. The avour tends to be very mild and such products are only acceptable
,
when used With an appropriate gravy or sauce mix or blend of vegetables, spices, etc.
Proteolytic enzymes can be'added to the mixes to improve the texture of the meat during
preparation for eating.
.
,
'
,
,
Meat halls may be prepared from raw meat and seasonings, deep fat fried before drying
or from—cooked minced meat, binder, fat andseasonings, extruded and chopped- into small
pieces then dehydrated.
»
.
,
'
…
,
Thinly sliced cured smoked lean. beef is now commerdally freeze-dried for blending
With a dry sauce mix to give a “Creamed Chipped- Beef ” suitable for retailing in small
containers or for institutional meal preparation. The texture and avour of the cured beef
_
is retained very well through the drying process.
E朗Drieä _Cook'ed Park and Lamb
_
Ina study of roasted and water cooked sliced pork loins prepared for freeze—drying, Tuomy
and Felder % found that, contrary to the characteristics of beef products, the quality
of the dried porkdepended more on freeze"—drying temperatures than on cooking conditions.
A maximum product
120 °F was recommended to avoid browning (which
tends to produce an o‘ avour) and to avoid a pronounced reduction in the tenderness of
the meat.
,
'
Younger & Baigent
34 in agreement with earlier histological examinations of beef have
found that lambæooked then freeze-dried, closely resembled cooked meat that had not
been freeze-dried. On the contrary, lamb freeze-dried then cookèdappeared to have suered
relatively more damage and .shr—inkage of the muscle bres.
.
.
,
»
_
Freeze-dried dice_d ham is an excelled productwhen freshlyprepared but requires careful
packagingto retain its quality on storage. Atypical specication calls;for well trimmed
hams hickory smoked then cooked ;in« acan (without the addition of,gelatine) to aninternal
temperature of 65 °C. The product can also be made from hand smoked-and-cooked in a
.
,,
,x
.
-
.Meat
_
,
.
.
_
Chicken
in larger volume than any other meat, and it is possible that turkey
,
also Will be-ÿfreeze—ded on
the future for useas ingredients— of dehydràted
Soups, stew«;and casseroledishes-«and;sa‘läd mixes 25.
:
;? ,
. —
:
A conVeient way to lookatth©manufacture:andchatæteristicsof freeze-dried chicken
_
- 1
»
,
-,
,
,:1n ?l©S@;, there: is, quite a
the raw materials:for
,,
dry1ngillustra‘cing the
ofîtheçè operation
most
'
‘
problems and,
. 1959, information to dene
thebest
i:;——.
…
.
,
id:—military purchase
descriptions, detail .0fthe freeäe-drying-cistep-,.itsdfäis left: to. ;thèi
o:the processor,
in recognition that knowledge and
mature
level
,.
vi;
-
FREEZE—DRYING
,
Beef for dicing or slicing may be cooked in a casing or mould or in water. Meat juices
are lost and are not easy to add back eiciently as can be
when preparing cooked
minced beef. The avour tends to be very mild and such products are only acceptable
,
when used With an appropriate gravy or sauce mix or blend of vegetables, spices, etc.
Proteolytic enzymes can be'added to the mixes to improve the texture of the meat during
preparation for eating.
.
,
'
,
,
Meat halls may be prepared from raw meat and seasonings, deep fat fried before drying
or from—cooked minced meat, binder, fat andseasonings, extruded and chopped- into small
pieces then dehydrated.
»
.
,
'
…
,
Thinly sliced cured smoked lean. beef is now commerdally freeze-dried for blending
With a dry sauce mix to give a “Creamed Chipped- Beef ” suitable for retailing in small
containers or for institutional meal preparation. The texture and avour of the cured beef
_
is retained very well through the drying process.
E朗Drieä _Cook'ed Park and Lamb
_
Ina study of roasted and water cooked sliced pork loins prepared for freeze—drying, Tuomy
and Felder % found that, contrary to the characteristics of beef products, the quality
of the dried porkdepended more on freeze"—drying temperatures than on cooking conditions.
A maximum product
120 °F was recommended to avoid browning (which
tends to produce an o‘ avour) and to avoid a pronounced reduction in the tenderness of
the meat.
,
'
Younger & Baigent
34 in agreement with earlier histological examinations of beef have
found that lambæooked then freeze-dried, closely resembled cooked meat that had not
been freeze-dried. On the contrary, lamb freeze-dried then cookèdappeared to have suered
relatively more damage and .shr—inkage of the muscle bres.
.
.
,
»
_
Freeze-dried dice_d ham is an excelled productwhen freshlyprepared but requires careful
packagingto retain its quality on storage. Atypical specication calls;for well trimmed
hams hickory smoked then cooked ;in« acan (without the addition of,gelatine) to aninternal
temperature of 65 °C. The product can also be made from hand smoked-and-cooked in a
.
,,
,x
.
-
.Meat
_
,
.
.
_
Chicken
in larger volume than any other meat, and it is possible that turkey
,
also Will be-ÿfreeze—ded on
the future for useas ingredients— of dehydràted
Soups, stew«;and casseroledishes-«and;sa‘läd mixes 25.
:
;? ,
. —
:
A conVeient way to lookatth©manufacture:andchatæteristicsof freeze-dried chicken
_
- 1
»
,
-,
,
,:1n ?l©S@;, there: is, quite a
the raw materials:for
,,
dry1ngillustra‘cing the
ofîtheçè operation
most
'
‘
problems and,
. 1959, information to dene
thebest
i:;——.
…
.
,
id:—military purchase
descriptions, detail .0fthe freeäe-drying-cistep-,.itsdfäis left: to. ;thèi
o:the processor,
in recognition that knowledge and
mature
level
,.
vi;
-