An example tree support for a food processing system is provided. The food processing system includes an overhead support and a tree suspended from the overhead support by a fastener. The tree support includes a latch bracket configured to be positioned over a frame member of the overhead support, and a rotor configured to be coupled to the tree such that the rotor is positioned around at least a portion of the fastener of the food processing system and the latch bracket. Prior to failure of the fastener, the latch bracket and the rotor provide zero weight support to the tree. After failure of the fastener, the latch bracket and the rotor provide full weight support to the tree.
F16M 13/02 - Autres supports ou appuis pour positionner les appareils ou les objetsMoyens pour maintenir en position les appareils ou objets tenus à la main pour être portés par un autre objet ou lui être fixé, p. ex. à un arbre, une grille, un châssis de fenêtre, une bicyclette
A waste peptone disposal system is provided, the system utilizing steam to increase the temperature of the waste peptone and provide active homogenous mixing inside a thermally insulated tank. Steam is introduced through a steam sparging system and directly applied to the waste peptone to reduce noxiousness, allowing the facility to dispose of the processed waste peptone through a wastewater system.
C02F 1/02 - Traitement de l'eau, des eaux résiduaires ou des eaux d'égout par chauffage
C02F 101/38 - Composés organiques contenant de l'azote
C02F 103/34 - Nature de l'eau, des eaux résiduaires ou des eaux ou boues d'égout à traiter provenant de l'industrie chimique non prévue dans les groupes
C02F 101/34 - Composés organiques contenant de l'oxygène
A reconstructed bacon product includes meat sourced exclusively from pork bellies. The product includes a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments. A method of forming a reconstructed bacon product includes obtaining pork belly lean trimmings of whole muscle segments and pork belly fat trimmings, macerating the pork belly lean trimmings, layering the pork belly lean trimmings and pork belly fat trimmings, compressing the layers, heat processing the layers in a mold to form a cohesive mass, and demolding the cohesive mass.
A reconstructed bacon product includes meat sourced exclusively from pork bellies. The product includes a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments. A method of forming a reconstructed bacon product includes obtaining pork belly lean trimmings of whole muscle segments and pork belly fat trimmings, macerating the pork belly lean trimmings, layering the pork belly lean trimmings and pork belly fat trimmings, compressing the layers, heat processing the layers in a mold to form a cohesive mass, and demolding the cohesive mass.
A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
5.
Method and system for measuring a physical parameter of a particulate material
The present invention is drawn to methods and systems for using in-line near infrared spectroscopy to determine the physical parameters of a comminuted product.
G01N 21/3563 - CouleurPropriétés spectrales, c.-à-d. comparaison de l'effet du matériau sur la lumière pour plusieurs longueurs d'ondes ou plusieurs bandes de longueurs d'ondes différentes en recherchant l'effet relatif du matériau pour les longueurs d'ondes caractéristiques d'éléments ou de molécules spécifiques, p. ex. spectrométrie d'absorption atomique en utilisant la lumière infrarouge pour l'analyse de solidesPréparation des échantillons à cet effet
G01N 15/02 - Recherche de la dimension ou de la distribution des dimensions des particules
G01N 21/359 - CouleurPropriétés spectrales, c.-à-d. comparaison de l'effet du matériau sur la lumière pour plusieurs longueurs d'ondes ou plusieurs bandes de longueurs d'ondes différentes en recherchant l'effet relatif du matériau pour les longueurs d'ondes caractéristiques d'éléments ou de molécules spécifiques, p. ex. spectrométrie d'absorption atomique en utilisant la lumière infrarouge en utilisant la lumière de l'infrarouge proche
G01N 21/3554 - CouleurPropriétés spectrales, c.-à-d. comparaison de l'effet du matériau sur la lumière pour plusieurs longueurs d'ondes ou plusieurs bandes de longueurs d'ondes différentes en recherchant l'effet relatif du matériau pour les longueurs d'ondes caractéristiques d'éléments ou de molécules spécifiques, p. ex. spectrométrie d'absorption atomique en utilisant la lumière infrarouge pour la détermination de la teneur en eau
G01N 21/85 - Analyse des fluides ou solides granulés en mouvement
G01N 15/00 - Recherche de caractéristiques de particulesRecherche de la perméabilité, du volume des pores ou de l'aire superficielle effective de matériaux poreux
G01N 15/10 - Recherche de particules individuelles
The present invention is drawn to apparatuses and methods for producing improved spirally cut meat products, such as spirally cut hams. The apparatus includes a shaft having a pad disposed at one end, said shaft slidably arranged includes a hollow tube mounted to a bracket. The apparatus includes a lever that rotates about a pivot mounted to the bracket. One end of the lever may engage with the end of the shaft opposite the pad. The apparatus includes an elastic member having one end attached to the tube and the other end affixed to the end of the shaft opposite the pad. As the lever rotates, the shaft may be pushed through the tube in one direction, or pulled in the tube in the other direction, depending on the direction, of rotation of the lever. The bracket may be configured to mount to a meat slicing device having a cutting element that projects through the bracket. Methods of spirally cutting meat products using the meat slicing device and the apparatus are also disclosed.
B26D 7/01 - Moyens pour maintenir ou mettre en position la pièce
B26D 1/01 - Coupe d'une pièce caractérisée par la nature ou par le mouvement de l'élément coupantAppareils ou machines à cet effetÉléments coupants à cet effet comportant un élément qui ne suit pas le mouvement de la pièce
B26D 5/06 - Moyens pour amener l'outil de coupe dans sa position de travail par des moyens électriques
A47J 43/18 - Dispositifs pour tenir ou serrer, pendant la cuisson ou le découpage, les volailles, la venaison ou les autres viandes, ou les légumes
7.
MEHTOD AND SYSTEM FOR PROCESSING READY-TO-EAT BACON WITH PAN FRIED BACON CHARACTERISTICS
Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit. The invention provides for a method for preparing bacon comprising (a) providing a bacon slab; (b) slicing said bacon slab into bacon slices; (c) cooking said bacon slices in a microwave oven; and (d) finishing said bacon slices in a searing unit.
A23L 1/01 - Méthodes générales de cuisson des aliments, p.ex. par rôtissage ou friture (méthodes spécifiques à des aliments particuliers, voir les sous-groupes appropriés);
8.
METHOD AND SYSTEM FOR IN-LINE ANALYSIS OF PRODUCTS
The present invention is drawn to methods and systems for using in-line near infrared spectroscopy to determine the physical parameters of a comminuted product. The system and method may include passing a sample of a particulate material through the detection region of at least one sensor; typically the sample is a portion of a flowing stream of particles. Preferably, the detection region is placed downstream from a unit operation which is designed to modify the particles in a flowing stream, such as a grinding mill, for reducing particle size or a pellet mill for forming pellets from the particles.
G01N 15/02 - Recherche de la dimension ou de la distribution des dimensions des particules
G01N 15/10 - Recherche de particules individuelles
G01N 35/00 - Analyse automatique non limitée à des procédés ou à des matériaux spécifiés dans un seul des groupes Manipulation de matériaux à cet effet
9.
Multi-tier and spiral microwave oven dryers for rapid preparation of dry sausage
A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the moisture into a casing or mould, or extruding into a mould, fermenting the mixture, hat treating the sausage log, optionally removing the outer casing from the sausage log, cooling tire sausage log to a temperature sufficiently low to permit cutting, cutting the sausage, placing the sausage pieces onto a conveyor, optionally a multi-tier or spiral conveyor assembly, and passing the conveyor and sausage pieces through a chamber. The process also includes introducing a supply of conditioned, air into the chamber, the air having a relative humidity below about 60% and a temperature in the range, of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the sausage pieces to a predetermined moisture to protein ratio.
B65G 15/24 - Transporteurs comportant des surfaces porteuses de charges sans fin, c.-à-d. des tapis roulants ou autres systèmes équivalents, auxquelles l'effort de traction est transmis par des moyens différents des éléments d'entraînement sans fin de même configuration comportant une série d'éléments travaillant ensemble en tandem
A23L 13/60 - Produits à base de viande hachée ou émulsifiée, p. ex. saucissesViande reconstituée à partir de viande hachée
A23L 5/30 - Traitement physique, p. ex. par des moyens électriques ou magnétiques, par énergie ondulatoire ou par irradiation
A23L 3/54 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par séchage ou étuvage; Reconstitution ultérieure par irradiation ou traitement électrique, p.ex. ondes ultrasonores
The present invention is drawn to apparatuses and methods for producing improves! spirally cut meat products, such as spirally cut hams. The apparatus includes a shaft having a pad disposed at one end, said shaft slidably arranged inside a hollow tube mounted to a bracket. The apparatus includes a lever that rotates about a pivot mounted to the bracket One end of the lever may engage with the end of the shaft opposite the pad. The apparatus includes an elastic member having one end attached to the tube and the other end affixed to the end of the shaft opposite the pad. As the lever rotates, die shaft may be pushed through the tube in one direction, or pulled in the tube in the other direction, depending on the direction, of rotation of the lever. The bracket may be configured to mount to a meat slicing device having a cutting element that projects through the bracket. Methods of spirally cutting meat products using the meat slicing device and the apparatus are also disclosed.
Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit.
A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, or extruding into a mould, fermenting the mixture, heat treating the sausage log, optionally removing the outer casing from the sausage log, cooling tire sausage log to a temperature sufficiently low to permit cutting, cutting the sausage, placing the sausage pieces onto a conveyor, optionally a multi-tier or spiral conveyor assembly, and passing the conveyor and sausage pieces through a chamber. The process also includes introducing a supply of conditioned, air into the chamber, the air having a relative humidity below about 60% and a temperature in the range, of at least about 40°F to 130°F, and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the sausage pieces to a predetermined moisture to protein ratio.
A process for manufacturing dry sausage comprising rapid partial drying of sausage logs. The process includes preparing a meat mixture, stuffing the meat mixture into a casing or mould, or extruding into moulds, to form sausage logs, fermenting the sausage logs, heat treating the sausage logs, placing the sausage onto a conveyor, passing the conveyor and sausage log through a chamber, and drying the partially-dried sausage logs. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40°F to 130°F, and introducing a supply of microwaves into the chamber. The air supply and microwaves, as well as The drying conditions, are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.
A23L 3/01 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage au moyen d'irradiation ou d'un traitement électrique au moyen de micro-ondes ou par chauffage diélectrique
A23L 3/40 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par séchage ou étuvage; Reconstitution ultérieure
The present invention relates to a method for improving the fat firmness and meat quality of a meat animal and/or altering the ratio of saturated fatty acids to unsaturated fatty acids in meat by administering to a meat animal (e.g., pig) a composition comprising an amount of dehydrated castor oil that is effective to improve the quality indices of the animal's meat.
A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mold, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.
A23L 3/01 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage au moyen d'irradiation ou d'un traitement électrique au moyen de micro-ondes ou par chauffage diélectrique
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
[ PROVIDING CONSUMER PRODUCT INFORMATION IN THE FIELD OF COOKING AND DISTRIBUTION OF COMMERCIAL ANNOUNCEMENTS OF NEW FOOD PRODUCTS ] PROVIDING INFORMATION IN THE FIELD OF RECIPES AND COOKING INFORMATION
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
[ PRODUCT CONSUMER PRODUCT INFORMATION IN THE FIELD OF COOKING AND DISTRIBUTION OF COMMERCIAL ANNOUNCEMENTS OF NEW FOOD PRODUCTS ] PROVIDING INFORMATION IN THE FIELD OF RECIPES AND COOKING INFORMATION
A process for manufacturing dry sausage comprising rapid partial drying of sausage logs. The process includes preparing a meat mixture, stuffing the meat mixture into a casing or mould, or extruding into moulds, to form sausage logs, fermenting the sausage logs, heat treating the sausage logs, placing the sausage onto a conveyor, passing the conveyor and sausage log through a chamber, and drying the partially-dried sausage logs. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40°F to 130°F, and introducing a supply of microwaves into the chamber. The air supply and microwaves, as well as The drying conditions, are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.
A23B 2/08 - Conservation des aliments ou des produits alimentaires, en général par chauffage au moyen d'irradiation ou d'un traitement électrique au moyen de micro-ondes ou par chauffage diélectrique
A23B 4/015 - Conservation par irradiation ou traitement électrique sans effet de chauffage
A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, or extruding into a mould, fermenting the mixture, heat treating the sausage log, optionally removing the outer casing from the sausage log, cooling tire sausage log to a temperature sufficiently low to permit cutting, cutting the sausage, placing the sausage pieces onto a conveyor, optionally a multi-tier or spiral conveyor assembly, and passing the conveyor and sausage pieces through a chamber. The process also includes introducing a supply of conditioned, air into the chamber, the air having a relative humidity below about 60% and a temperature in the range, of at least about 40°F to 130°F, and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the sausage pieces to a predetermined moisture to protein ratio.
A23B 2/08 - Conservation des aliments ou des produits alimentaires, en général par chauffage au moyen d'irradiation ou d'un traitement électrique au moyen de micro-ondes ou par chauffage diélectrique
A23B 2/97 - Conservation des aliments ou des produits alimentaires, en général par séchage ou étuvageReconstitution ultérieure par irradiation ou traitement électrique, p. ex. par ondes ultrasonores
A23B 4/01 - Conservation par chauffage par irradiation ou traitement électrique
Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit.
