A method is disclosed for making a dehydrated, compressed food bar consisting essentially of meat or meat and vegetables, wherein the meat is subdivided by flaking and then formed into a solid mass which is cooked to inactivate enzymes. The meat mass is then frozen, diced, and dehydrated. The diced material is then compacted, dehydrated and packaged in a package which will maintain the low moisture condition. (Author)
An improved, dehydrated, compressed meat or meat and vegetable combination bar, and process for making the same, is disclosed. After freeze-vacuum-dehydration of the products, they are plasticized with a 1-2% solution of a gelatinized cornstarch and water. After equilibration, but prior to compression into bar form, the particulate is given another, short surface-spray of the same solution. (Author)
Dental liquid entrees and a method of making the same comprising grinding and cooking meats, then freeze dehydrating the cooked meat, and thereafter pulverizing the freeze dehydrated meat in a vertical cutter-mixer or in a blender to reduce the particle sizes to 0.5 mm or less, then mixing the pulverized meat with water and other ingredients contributing to the flavor, the nutritional balance, and the texture of the liquid entrees, ...
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