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Ground Beef Patty-20% Fat Target

Ingredients

Beef Trimmings 80/20 (lean/fat)
83.00
Dried Plum Puree
3.00
Soy Protein Isolate
4.00
Flavorant
1.00
Encapsulated Salt
1.00
Water
8.00
Total 100.00

Directions

  1. Rehydrate soy protein isolate (SPI) with 2 parts iced water to one part SPI 24 hrs. prior to use; keep refrigerated. OR, rehydrate SPI at least one hour prior to use in tap water.
  2. Coarse grind (1/2") fresh or tempered (24°-26° F) frozen beef trimmings, analysis for fat and moisture content, formulate to specified fat endpoint.
  3. Mix/blend beef trimmings with prehydrated SPI, flavorant, encapsulated salt and dried plum puree. Don't over-mix to "Tacky" stage.
  4. Fine grind (1/4" to 3/8") and form into patties (4/lb.)
  5. Freeze in cryogenic tunnel or blast freeze product in plastic lined container; hold in freezer (<0° to -20°F).

Labeling

*Beef, Water, Isolated Soy Protein, Plum Puree (plum juice, dried plums, water), Salt and Flavoring.
* Meat and poultry product labels must be submitted to USDA for approval prior to going to market. Visit the USDA: Labeling & Consumer Protection website for further information.


Nutrition Facts

Calories
259
Cholesterol
69mg
% of Calories from Fat
25%
Total Fat
18g
Sodium
559mg
Carbohydrate
4g
Protein
20g
Fiber
2g

Photo of Ground Beef Patty-20% Fat Target