M&Q PACKAGING CORPORATION Patent applications |
Patent application number | Title | Published |
20120045153 | LINER WITH ELASTIC SECURING MECHANISM - An improved liner having an elastic securing mechanism that may be placed in a vessel to form and maintain a barrier between the vessel and objects contained therein. The liner includes an elastic securing band secured around the perimeter of the open top end of the liner using a plurality of spaced-apart tack welds or rivets. In one embodiment, the liner material is folded over the elastic and ultrasonic sealing is used to burn through the elastic and seal the folded liner material to itself thereby securing the elastic to the liner. In use, the liner is placed within a receptacle of the vessel and the open top end is folded outward and downward over a rim of the vessel such that the elastic engages an outside of the vessel to form a secure and snug fit of the liner to the vessel. Advantageously, a failure to a portion of the elastic is limited to that portion of the elastic only and propagation of the failure is limited by the rivets. | 02-23-2012 |
20100323069 | HIGH-TEMPERATURE PACKAGING OF BONE IN MEAT PRODUCT - Methods and apparatuses for preparing a ribbed meat product in a reduced cook cycle. The methods may comprise placing a ribbed meat product into a high-temperature cook-in bag suitable for high-temperature cooking processes that occur at temperatures greater than about 350° F. and sealing the high-temperature cook-in bag to create a package. The high-temperature cook-in bag containing the ribbed meat product may be placed directly into an oven and exposed to a temperature greater than about 350° F., reducing the cook time necessary to render or rethermalize the ribbed meat product by a factor of about 3 as compared to conventional low temperature cooking processes. The benefits of the disclosed methods include reduced cook times to render or rethermalize ribbed meat products, enhanced flavor of the ribbed meat products, reduced risk of contamination, and improved cleanliness. Both cooked and uncooked ribbed meat products may be prepared in these methods. | 12-23-2010 |
20100163564 | SLOW COOKER LINER WITH SECURING BAND - An improved liner that may be placed in a cooking apparatus, such as a slow cooker, to form and maintain a barrier between the slow cooker and food contained therein. The liner includes a securing band attached around the perimeter of the open top end of the liner and that engages an outside of the slow cooker to form a secure and snug fit of the liner to the slow cooker. The securing band may include an elastic band and/or a heat shrink band. The securing band holds the liner in place when the liner is placed within a container of the slow cooker and the top portion is folded over the rim of the slow cooker. This reduces and/or eliminates the problem of the liner settling or falling back into the slow cooker or the food contained therein. In addition, the liner may include a shaped or contoured bottom edge to further enhance the performance of the liner. | 07-01-2010 |
20090081417 | HIGH TEMPERATURE THERMOFORMED WEBS FOR PACKAGING AND COOKING OF FOOD PRODUCTS - High temperature thermoformed webs for use in high temperature processes. Suitable high temperature processes include cooking food products, such as whole muscle meats, and sterilization of medical instruments. The high temperature thermoformed webs are comprised of films comprising materials that can withstand high temperatures and also have other beneficial properties such as the ability to be thermoformed, can be readily heat sealed, durability, good tear strength, puncture resistance, good moisture barrier properties, and good gas barrier properties. These thermoformed webs can withstand temperatures greater than the boiling point of water, i.e., 212° F., preferably greater than 300° F. and more preferably greater than 350° F. Also, methods of making thermoformed webs for packaging and high temperature cooking/sterilization of products. | 03-26-2009 |
20090080812 | HIGH TEMPERATURE COOKING BAG FOR PACKAGING AND COOKING WHOLE MUSCLE MEAT PRODUCTS - High temperature bags for use in high temperature processes. Suitable high temperature processes include cooking food products, such as whole muscle meats, and sterilization of medical instruments. The high temperature bags may be comprised of multilayer films comprising materials that can withstand high temperatures and also have other beneficial properties such as, for example, the ability to be readily heat sealed, durability, no adhesion to food products, and good/improved moisture and gas barrier properties. These high temperature bags can preferably withstand temperatures greater than the boiling point of water, i.e., 212° F., more preferably greater than 300° F. and more even more preferably greater than 350° F. Furthermore, the high temperature bags may be used to freeze and ship products and may be placed directly into a high temperature environment, such as an oven or microwave, in order to cook or sterilize a product contained within the bag. | 03-26-2009 |