Color stable meat product for an egg product
The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat.
1. A method for producing a food product, comprising:
adding a comminuted meat composition to a brine mix;
mixing a color agent with the comminuted meat composition and the brine mix to form a meat mixture;
thermally processing the meat mixture to form a color stable meat product; and
adding the color stable meat product to an egg product,
wherein the color of the color stable meat product is retained for substantially the shelf-life of the egg product.
2. The method of claim 1 , wherein the color agent is selected from the group consisting of caramel coloring and RED LAKE.
3. The method of claim 1 , wherein the comminuted meat composition is thermally processed by cooking for 3 minutes at 380° F.
4. The method of claim 1 , wherein the comminuted meat product is comminuted by dicing.
5. The method of claim 1 , wherein the comminuted meat product includes at least one of ham, turkey, bacon, Canadian bacon, sausage, and pepperoni.
6. The method of claim 1 , wherein the egg product is a liquid egg product.
7. The method of claim 1 , wherein the egg product has a shelf-life of about 90 days.
8. The method of claim 1 , wherein the color stable meat product retains interior and exterior color.
9. A method for producing a food product, comprising:
applying a color coating to a comminuted meat product;
thermally processing the coated meat product to form a color stable meat product; and
adding the color stable meat product to an egg product,
wherein the color of the color stable meat product is retained for substantially the shelf-life of the egg product.
10. The method of claim 9 , wherein the color coating is a liquid smoke.
11. The method of claim 10 , wherein the comminuted meat product is soaked in the liquid smoke for 30 seconds.
12. The method of claim 10 , wherein the comminuted meat product is thermally processed by drying for 2.5 minutes at 350° F.
13. The method of claim 9 , wherein the color coating includes colored gelatin coatings, colored starch coatings, and colored protein coatings.
14. The method of claim 13 , wherein the colored gelatin, starch, and protein coatings are heated to 150° F. before the comminuted meat product is soaked in the coating for 30 seconds at 110° F.
15. The method of claim 13 , wherein the colored gelatin, starch, and protein coatings are thermally processed by drying for 3 minutes at 280° F.
16. The method of claim 13 , wherein the colored gelatin, starch, and protein coatings are added in amount of about 10% by weight of the color stable meat product.
17. The method of claim 9 , wherein the color coating is a browning agent.
18. The method of claim 17 , wherein the browning agent is thermally processed by cooking for 3 minutes at 350° F.
19. The method of claim 9 , wherein the color coating is shellac.
20. The method of claim 9 , wherein the comminuted meat product is comminuted by dicing.
21. The method of claim 9 , wherein the comminuted meat product includes at least one of ham, turkey, bacon, Canadian bacon, sausage, and pepperoni.
22. The method of claim 9 , wherein the egg product is a liquid egg product.
23. The method of claim 9 , wherein the egg product has a shelf-life of about 90 days.
24. The method of claim 9 , wherein the color stable meat product retains exterior color.