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. These processes are specified for both artisanal culinary production and mass-scale commercial soup, pet food, and protein recovery manufacturing operations.
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Durdle, Natalie M. Miss, "High Temperature High Pressure Extraction Methods", Technical Disclosure Commons, (May 25, 2026)
https://www.tdcommons.org/dpubs_series/10226