Method of making pepperoni flakes or pepperoni

Abstract

The subject invention relates to a method of making pepperoni flakes or pepperoni. The applications for this invention are broad and would encompass any flavoring for a meat topping or ingredient product. Generally, the subject invention includes the use of fat raw materials rather than a lean/fat blend, the use of an emulsifier to reduce fat particle size and connective tissue, and a low moisture protein ratio of the end product. In addition, this method results in a rapid speed of the process. The product mixture is ground, cooked, and conveyed to a drum drier. The speed of the drum drier is determined by the desired moisture protein ratio, which is 1.6:1 or less for pepperoni.

We claim:  
     
         1 . A method for making pepperoni, comprising the steps of: 
 a. grinding and heating a product mixture whereby a product is created; and    b. drying the product on a drum drier and obtaining a moisture protein ratio of 1.6:1 or less.    
     
     
         2 . The method for making pepperoni of  claim 1 , wherein the product mixture is made from fat raw material.  
     
     
         3 . The method for making pepperoni of  claim 2 , wherein said fat raw material is a material selected from the group consisting of fat pork material, fat beef material, or a blend of fat pork material and fat beef material.  
     
     
         4 . The method for making pepperoni of  claim 1 , wherein the product is cooked over the drum drier at approximately 260 to 300° F. at a drum speed determined by a desired moisture protein ratio in step (b).  
     
     
         5 . The method for making pepperoni of  claim 1 , wherein the product has a water activity level of approximately 0.75 to 0.85 in step (b).  
     
     
         6 . A method for making pepperoni flakes, comprising the steps of: 
 a. grinding and mixing a product mixture;    b. placing the product mixture in a vessel and heating the product mixture to a temperature whereby a product is created;    c. draining excess fat from the product; and    d. drying the product on a drum drier and obtaining a moisture protein ratio of 1.6:1 or less.    
     
     
         7 . The method for making pepperoni flakes of  claim 6 , wherein the product mixture is made from fat raw material.  
     
     
         8 . The method for making pepperoni flakes of  claim 7 , wherein said fat raw material is a material selected from the group consisting of fat pork material, fat beef material, or a blend of fat pork material and fat beef material.  
     
     
         9 . The method for making pepperoni flakes of  claim 6 , wherein said product mixture is ground to a size that will mix uniformly with spices, spices are added to the product mixture, and the product mixture is mixed for approximately 15 minutes in step (a).  
     
     
         10 . The method for making pepperoni flakes of  claim 6 , wherein the product mixture is ground to approximately ⅛ to ¼ inch in step (a).  
     
     
         11 . The method for making pepperoni flakes of  claim 6 , wherein the product mixture is cooked at approximately 180 to 210° F. in step (b).  
     
     
         12 . The method for making pepperoni flakes of  claim 6 , wherein the product is cooked over the drum drier at approximately 260 to 300° F. at a drum speed determined by a desired moisture protein ratio in step (d).  
     
     
         13 . The method for making pepperoni flakes of  claim 6 , wherein the product has a water activity level of approximately 0.75 to 0.85 in step (d).  
     
     
         14 . The method for making pepperoni flakes of  claim 6 , further comprising allowing the product to cool, sizing the product, and packaging the product.  
     
     
         15 . A method for making pepperoni flakes, comprising the steps of: 
 a. grinding and mixing a product mixture;    b. emulsifying the product mixture;    c. stuffing the product mixture into casing;    d. cooking the product mixture in a smokehouse whereby a product is created;    e. cooling the product;    f. stripping the casing off the product;    g. grinding the product; and    h. drying the product on a drum drier and obtaining a moisture protein ratio of 1.6:1 or less.    
     
     
         16 . The method for making pepperoni flakes of  claim 15 , wherein the product mixture is made from fat raw material.  
     
     
         17 . The method for making pepperoni flakes of  claim 16 , wherein said fat raw material is a material selected from the group consisting of fat pork material, fat beef material, or a blend of fat pork material and fat beef material.  
     
     
         18 . The method for making pepperoni flakes of  claim 15 , wherein the product is cooked over the drum drier at approximately 260 to 300° F. at a drum speed determined by a desired moisture protein ratio in step (h).  
     
     
         19 . The method for making pepperoni flakes of  claim 15 , wherein the product has a water activity level of approximately 0.75 to 0.85 in step (h).  
     
     
         20 . The method for making pepperoni flakes of  claim 15 , further comprising allowing the product to cool, sizing the product, and packaging the product.