Process for preparing marinaded proteinaceous product and product produced thereby

Abstract From the Canadian patent

Described is a process for producing a marinaded proteinaceous product comprising the steps of:, (a) providing a proteinaceous inner food core having a first outer surface; (b) preparing a mixture of:, (i) 3-6% of an inorganic non-toxic phosphate salt; (ii) water; (q-s) and, (iii) 10-70% of a reaction flavor or mixture of reaction flavor precursors (optionally spray dried) formed by mixing; 1. 30-80% meat (.e.g. macerated chicken meat and/or beef taken alone or further together with a meat extract such as commercial beef extract);, 2. 0.05%-1.5% of cysteine or a salt thereof (e.g. cysteine hydrochloride);, 3. 0.1-1.5% thiamine or a salt thereof (e.g. thiamine hydrochloride);, 4. optionally …