Abstract
A method is disclosed for accelerating the extraction of flavor volatiles, peptides, and gelatin from animal tissue using high-temperature, high-pressure, non-turbulent conditions to prevent emulsion. The disclosure further details a rapid clarification protocol using mechanically released intracellular proteins to form an aerated, buoyant filtration raft, as well as a cryo-filtration process leveraging a self-assembling gelatin polymer network to separate lipids and hazy proteins from an aqueous phase.
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Durdle, Natalie M. Miss, "Accelerated Production of Culinary Stocks", Technical Disclosure Commons, (May 25, 2026)
https://www.tdcommons.org/dpubs_series/10225
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