| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426646000 | Comminuted | 19 |
| 20080199594 | METHOD OF ENHANCING A FOOD PRODUCT AND AN IMPROVED FOOD PRODUCT - A method for enhancing a food product is provided. The enhanced food product is a bratwurst sausage product and the method comprises the steps of cooking the bratwurst sausage product, soaking the cooked bratwurst sausage product in a liquid bath, bringing the liquid of the liquid bath and the bratwurst sausage product contained in the liquid bath to a non-boiling simmer, cooling the liquid of the liquid bath and the bratwurst sausage product contained in the liquid bath, removing the bratwurst sausage product from the liquid bath, and alternatively re-heating the bratwurst sausage product for immediate consumption or freezing the bratwurst sausage product for later consumption. | 08-21-2008 |
| 20080286437 | Method for the Production of Sausages - A sausage product and a method for producing the sausage product, wherein the sausage product includes one or more of raw sausages, scalded sausages and cooked sausages. | 11-20-2008 |
| 20100028524 | Low fat meat compositions capable of high temperature cooking - Low fat meat compositions are provided that contain ingredients that act synergistically, allowing the compositions to successfully cook and surface char at temperatures of 700 degrees Fahrenheit and above, in one step, consisting of meat, water, textured protein concentrate, water binders, a fat binder/emulsifier/dispersion agent, and salt. These compositions reproduce the mouth-feel, taste, and texture of 100% meat char-broiled in the same manner. The invention makes possible high temperature cooking of meat compositions at lower fat content, far less than 19%, which was not possible prior to this invention. The preferred embodiment reduces the percentage of fat to a range of 9-11.25%, plus a negligible amount of fat from the non-meat ingredients, and this compares very favorably to 22% fat content stated as the optimum requirement, by the Nieco Company, manufacturer of high temperature broilers. The benefits of the invention are reduced fat content as a dietary consideration, food that is easier to digest and maximized for taste, capable of being cooked in one easy low cost step, a substantial reduction of greenhouse gases, particulate matter and volatile organic compounds caused by char-cooking of meats containing higher fat content, and less overall need for animal meat, which translates into reduced greenhouse gases cause by live animals. The invention contributes to worldwide efforts to reduce global warming. | 02-04-2010 |
| 20100233347 | Food compositions having a realistic meat-like appearance, feel, and texture - The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about | 09-16-2010 |
| 20110212251 | BEEF JERKY STICKS OR BAR OR SALAMI WITH A LONG SHELFTIME WITHOUT REFRIGERATION - With this method to produce any stuffing/batter is the possibility given to produce any kind of sausage, salami, Beef jerky stick/bar with and without skin, but without Starter-culture, ATP/ATN or any phosphates, chemicals, any Preservatives (nitrites or other), Binding-agents (rice, soy, wheaten or other), oil, sugar, sweetener and/or external acids or other thinks; but with a long shelf-time and the color of freshness, like fresh/raw sausages(up to 3 weeks). Salamis produced in 7 hours/ready to pack and have a shelf-time up to a 1.5 years. Beef jerky sticks/bar can be hold from 1 month to 10 Years without refrigeration. Using the meat/muscle-protein and there structure in a new way. This opens us possibility to use a meat/muscle-mass as transporter in the pharmacy or any there else. | 09-01-2011 |
| 20120269953 | HIGH PRESSURE PASTEURIZING OF FROZEN GROUND MEATS - A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about −50° to about 45° F.; e) then reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures. | 10-25-2012 |
| 20130064961 | Food patty - A food product having aligned fibers. | 03-14-2013 |
| 20130064962 | Formed food product - A food product having aligned fibers. | 03-14-2013 |
| 20130122181 | FOOD COMPOSITIONS HAVING A REALISTIC MEAT-LIKE APPEARANCE, FEEL, AND TEXTURE - The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the meat slurry comprises meat and one or more humectants plasticizers in a meat:humectant plasticizer ratio of from about 20:80 to about 80:20. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition. | 05-16-2013 |
| 20130295270 | Apparatus, Systems and Methods for Manufacturing Food Products - Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes. | 11-07-2013 |
| 20140134319 | PROCESSED MEAT PRODUCT WITHOUT ADDED PHOSPHATE, AND METHOD OF PRODUCING SAME - The present invention relates to a processed meat product (sausage and ham) having no added phosphate, which is a harmful ingredient to humans and is used in processes for producing processed meat products, and to a method for producing same. According to the present invention, the pH of ground raw meat is raised to increase the water retention thereof, and a basic pH control agent, alone or combined with a hydrocolloid, is used as a substituting means for phosphate in order to improve syneresis and texture. According to the present invention, a processed meat product having added phosphate may be provided having improved quality without including phosphate. | 05-15-2014 |
| 20140272092 | UNIQUE SAUSAGE SHAPES AND DEVICES AND METHODS FOR PROCESSING SAUSAGES - This document provides devices and methods for processing elongate generally cylindrical food products. For example, this document provides devices and methods for longitudinally cutting sausages, and the sausage designs as cut thereby. | 09-18-2014 |
| 20140295051 | PHYLUM ARTHROPODA BASED NUTRITIONAL SUPPLEMENT - An arthropod based nutritional supplement may comprise one species within the arthropod phylum or two or more species within the arthropoda phylum combined together. These arthropods are powderized and its nutritional profile analyzed. Based on the nutritional profile of the powderized arthropods, additional powderized arthropoda or additional nutritional components may be added in order to develop a nutritional profile that can satisfy a particular need for a body builder, a man, a woman or provide generic meal replacement. | 10-02-2014 |
| 20150010690 | METHOD FOR THE PREPARATION OF OIL-CONTAINING MEAT-BASED PRODUCTS COMPRISING A DIRECT OIL ADDITION PROTOCOL - The present invention relates to oil-containing meat-based products, preferably products made of finely or/and coarsely comminuted meat or minced meat, which exhibit exceptional stability. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products, comprising a simultaneous addition of oil and aqueous medium to a meat preparation, preferably in a multi-step mode. The invention further relates to meat-based products, obtainable by that process. | 01-08-2015 |
| 20150017315 | Apparatus, Systems and Methods for Manufacturing Food Products - Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes. | 01-15-2015 |
| 20150110945 | SALT REDUCED EMULSIFIED MEAT PRODUCTS - The present invention relates to an emulsifier for use in a salt reduced meat product, a method of using said emulsifier for emulsifying a salt reduced meat product and an emulsified, salt reduced meat product. The emulsifier is selected from salts of fatty acids containing C12-C22, which meat product comprises less than 1.8% w/w NaCl. | 04-23-2015 |
| 20150305351 | METHOD FOR THE MANUFACTURE OF PRE-RIGOR SAUSAGE - A method for economically retrieving pre-rigor lean and fat for pork sausage from a butcher hog; barrow (a male pig that has been castrated) or gilt (female pig less than six months old that has never been pregnant), (a pig approximately 285 lbs live weight, 6 months old and ready for market with no abnormalities). Retrieving pre-rigor pork sausage from a butcher hog is not known currently in the industry because the perception is that it is not economically feasible. The process technology as disclosed and claimed herein is a new method for economically retrieving and processing certain sections of a butcher hog for producing ground pork sausage while maintaining the value from the primal cuts. The ground pork sausage from this process has comparable texture, color, consistency and other characteristics as compared to the pork sausage retrieved from the older sows, which are typically utilized in industry. In the present technology as disclosed and claimed herein, the process harvests certain sections from butcher hogs at 1 hour to 1 hour and 45 minutes post mortem. The process harvests certain sections of the butcher hog pre-rigor meat including the picnic, jowl, cheek meat, temple, head back, pate and trace lean. | 10-29-2015 |
| 20160015001 | DOG CHEW MADE BY ANIMAL SKINS RECOMBINANT MOLDING TECHNIQUE - A recombinant dog chews from animal skin forming technique is disclosed. The process comprising the steps of: granulate the scrap skin materials. After cortical granulate, the piece size is 0.5 mm-20 mm; put the skin particulates into clean water and soak, the soaking time is not less than 2 h; 3) After soaking, the cortical granules were melted at a pre-set temperature. Forming a gel and extruded to form a whole piece skin. Through this process the recombinant animal skins become homogeneous structure, there is no grainy after this process, the product quality was enhanced. Since we do not add any kind of binder such as gelatin, a recombinant hide has a very excellent flexibility, the toughness was almost the same, thus it's easier to tie a knot during the manufacturing process later on. | 01-21-2016 |
| 20190142040 | BACON PRODUCT AND METHOD OF MAKING | 05-16-2019 |
