29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
(1) Meatballs, pizza toppings, namely, beef, Canadian bacon, ham, bacon and sausage, all of the aforesaid goods intended solely for use as ingredients of food products prepared by food service facilities such as restaurants, hotels, delis, schools, hospitals, and not for sale directly to retail consumers
(2) Pizza crust, dough, all of the aforesaid goods intended solely for use as ingredients of food products prepared by food service facilities such as restaurants, hotels, delis, schools, hospitals, and not for sale directly to retail consumers
A process for continuously producing a plurality of fully cooked, cured and battered frank products such as mini corndogs on a single production line is provided. The process comprises fully cooking the frank products after they have been battered.
The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The technology as disclosed and claimed further includes a method and apparatus for removing a tender meat portion from a poultry item. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and/or an annular blade knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife. The combination as claimed including the annular blade knife implement can remove the tender meat portion for the keel bone and posterior sheath.
29 - Viande, produits laitiers et aliments préparés ou conservés
Produits et services
Meat; poultry; beef; pork; processed meats; meal kits consisting primarily of chicken, vegetables, potatoes and also containing noodles and sauce or a seasoning packet, ready for cooking and assembly as a meal; prepared snacks and appetizers in the nature of food package combinations consisting primarily of breaded meat, poultry, cheese, and processed vegetables and also containing rice
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Dough-enrobed foods consisting of a dough-based wrapper with pizza-flavored fillings, meat based flavored fillings, and meat and egg based flavored fillings
16.
Method of manufacture and composition of dough including protein
A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.
A21C 3/10 - Machines ou appareils à façonner les blocs de pâte avant subdivision combinées avec des appareils à diviser la pâte
A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
A21D 13/02 - Produits obtenus à partir de farine complèteProduits contenant du son ou du grain moulu grossièrement
A21D 13/043 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de tubercules, p. ex. de manioc ou de pomme de terre
A21D 13/045 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de légumineuses
A21D 15/02 - Amélioration de produits finis de boulangerie par refroidissement
The present disclosure provides systems and methods for treatment of substrates—such as foodstuffs—with a high pH composition and an oxidizer. These systems and methods give rise to enhanced disinfection performance.
A method and apparatus for an extrusion horn including an inner compression chamber having an interior channel extending from an open infeed port to an open exit port, where a top inner surface of the interior channel progressively tapers down with an initial slope having an initial downward taper to a target thickness, then top inner surface abruptly steps to an increased thickness of the channel, and then progressively tapers down with a secondary slope where the secondary slope has a steeper downward taper than the slope of the initial downward taper. An apparatus and method for extruding extrudate through an extruding horn conducive for producing bacon bits and jerky.
A22C 7/00 - Appareils à battre, façonner ou presser la viande, la chair à saucisse ou les produits à base de viande
A22C 11/02 - Machines à remplir ou bourrer les saucisses
B29C 48/06 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet caractérisées par la forme à l’extrusion de la matière extrudée en forme de tige
B29C 48/00 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet
The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife.
G05B 19/4155 - Commande numérique [CN], c.-à-d. machines fonctionnant automatiquement, en particulier machines-outils, p. ex. dans un milieu de fabrication industriel, afin d'effectuer un positionnement, un mouvement ou des actions coordonnées au moyen de données d'un programme sous forme numérique caractérisée par le déroulement du programme, c.-à-d. le déroulement d'un programme de pièce ou le déroulement d'une fonction machine, p. ex. choix d'un programme
A22B 5/00 - Accessoires utilisés pendant ou après l'abattage
A22C 17/00 - Autres dispositifs pour le traitement de la viande ou des os
B26D 7/08 - Moyens de traitement de la pièce ou de l'outil de coupe pour faciliter la coupe
B26D 1/00 - 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
29 - Viande, produits laitiers et aliments préparés ou conservés
Produits et services
Packaged meals consisting primarily of meat; frozen pre-packaged entrees consisting primarily of meat, vegetables or cheese; prepared, frozen and packaged meals consisting primarily of chicken and also including vegetables, pasta and sauces; prepared food kits consisting primarily of poultry and vegetables, and also including sauces or seasonings, ready for cooking and assembly as a meal; prepared food package combinations kits consisting primarily of poultry with sauces or seasonings, ready for cooking and assembly as a meal
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Beef; pork; poultry; processed meat; Angus beef; Kosher meat; corn dogs; bacon; meat-based snack foods; beef jerky, hot dogs; meatballs; pizza toppings, namely, beef, Canadian bacon, ham, bacon and sausage; smoked sausage containing cheddar cheese; omelettes; prepared meals made from meat (meat predominating); prepared meals containing combinations of sausage, bacon, ham, egg, potatos, cheese, gravy or fruit; frozen breakfast entrees consisting of egg, meat and potato; frozen entrees consisting of meat, egg, vegetables and cheese; frozen prepared meals consisting principally of meat, vegetables or cheese; shortening; prepared or frozen meals consisting primarily of chicken, pork and vegetables; canned chicken and chicken prepared with mayonnaise and sweet relish; chitterlings; dip; prepared food package combinations consisting primarily of meat or poultry and vegetables, and also including sauces or seasonings, ready for cooking and assembly as a meal; prepared food package combinations consisting primarily of meat or poultry with sauces or seasonings.. Tortillas; taco shells; flat bread; pizza crust; pizza dough; breakfast cereals; sandwiches containing beef, pork and/or cheese; bakery goods; breads, namely, buns, croissants, biscuits, bagels, muffins and rolls; sandwiches and hot dogs on a bun or wrapped in dough; bakery goods, namely, cakes, pies, pie shells, brownies and cheesecakes; tortillas filled with chicken and cheese, chicken and vegetables, chicken and chili, fruit, egg, pork and cheese; tortillas filled with chicken, pepperoni and cheese sauce; pancakes; French toast; frozen waffles; breakfast burritos; quesadillas with egg, meat and cheese; packaged meals consisting of sandwiches; pancake and sausage on a stick and sausage wrapped with pancake; frozen breakfast sandwiches; sausage wrapped in a pancake; gravy; chili seasoning; ice cream; salad dressings, condiments, namely, flavoured mayonnaise and mustard based sandwich spreads, mustards, and sauces; crackers; crepes; grain-based snack bars; fruit based energy bars; cereal-based energy bars; cooking sauces; macaroni and cheese; tamales; sopes; empanadas; tacos; burritos; tostadas; enchiladas; sopapillas; quesadillas; taquitos; flautas; Mexican tortas; Mexican food, namely, molletes in the nature of sandwiches consisting of bread and also including beans, chorizo, cheese and/or salsa; prepared or frozen pasta meals; breakfast sandwiches, wraps, and sausage wrapped with pancake; meat sandwiches.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
(1) Bacon; beef; beef jerky; chitterlings; hot dogs; meatballs; omelets; pork; pork jerky; poultry; shortening
(2) Angus beef; beef by-products; breakfast sandwiches, wraps, and sausage wrapped with pancake; canned chicken and chicken prepared with mayonnaise and sweet relish; corn dogs; frozen breakfast entrees consisting of egg, meat and potato; frozen breakfast entrees consisting of egg, meat and potato; frozen entrees consisting of egg, meat, vegetables and cheese; frozen entrees consisting of meat, egg, vegetables and cheese; frozen entrees consisting of meat, egg, vegetables and cheese; frozen pre-packaged entrees consisting primarily of meat, vegetables or cheese; Kosher meat; meat sandwiches; packaged meals consisting of meat; pizza toppings, namely, beef, Canadian bacon, ham, bacon and sausage; pre-packaged meals consisting primarily of combinations of sausage, bacon, ham, egg, potatoes, cheese, gravy or fruit; prepared food package combinations consisting primarily of meat or poultry and vegetables, and also including sauces or seasonings, ready for cooking and assembly as a meal; prepared food package combinations consisting primarily of meat or poultry with sauces or seasonings; prepared, frozen or packaged meals consisting primarily of chicken or pork and also including vegetables, pasta and sauces; smoked sausage containing cheddar cheese; snack food dips;
(3) Breakfast cereals; burritos; crackers; crepes; empanadas; enchiladas; flat bread; french toast; frozen waffles; granola-based snack bars; ice cream; pancakes; pizza dough; quesadillas; sopapillas; taco shells; tacos; tamales; taquitos; tortillas; tostadas
(4) Bakery goods, namely, cakes, pies, pie shells, brownies, and cheesecakes; breads, namely, buns, croissants, biscuits, bagels, muffins and rolls; breakfast burritos; cereal-based energy bars; chili seasoning; flautas; frozen breakfast sandwiches; fruit based energy bars; gravy; macaroni and cheese; Mexican food, namely, molletes in the nature of sandwiches consisting of bread and also including beans, chorizo, cheese and/or salsa; Mexican tortas; chicken, pepperoni and cheese sauce; packaged meals consisting of sandwiches; pancake and sausage on a stick and sausage wrapped with pancake; pizza crust; quesadillas with egg, meat and cheese; salad dressings, condiments, namely, flavored mayonnaise and mustard based sandwich spreads, mustards; sandwiches and hot dogs on a bun or wrapped in dough; sandwiches, including beef, pork and/or cheese; sandwiches, namely, sausage biscuits; sausage wrapped in a pancake; tortillas filled with chicken and cheese, chicken and vegetables, chicken and chili, fruit, egg, pork and cheese;
27.
Method and apparatus for conveying a meat product and using a knife for automated cutting of meat
The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The technology as disclosed and claimed further includes a method and apparatus for removing a tender meat portion from a poultry item. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and/or an annular blade knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife. The combination as claimed including the annular blade knife implement can remove the tender meat portion for the keel bone and posterior sheath.
40 - Traitement de matériaux; recyclage, purification de l'air et traitement de l'eau
42 - Services scientifiques, technologiques et industriels, recherche et conception
Produits et services
Wholesale food distributorship services featuring food products for human consumption, namely, poultry, beef, pork and prepared food products Processing food products for human consumption, namely, poultry, beef, pork and prepared food products Product development in the field of food products for human consumption, namely, poultry, beef, pork and prepared foods products
40 - Traitement de matériaux; recyclage, purification de l'air et traitement de l'eau
35 - Publicité; Affaires commerciales
42 - Services scientifiques, technologiques et industriels, recherche et conception
Produits et services
Processing food for human consumption, namely, poultry, beef, pork and prepared foods products Food distributorship services featuring food for human consumption, namely, poultry, beef, pork and prepared food products Product development in the field of food products for human consumption, namely, poultry, beef, pork and prepared food products
31.
Method and apparatus for a carriage and a conveyor for automated cutting of meat
The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife.
B26D 5/00 - Dispositions pour manœuvrer et commander les machines ou les dispositifs de coupe, découpage, poinçonnage, perforation ou séparation autrement que par coupe
B26D 7/08 - Moyens de traitement de la pièce ou de l'outil de coupe pour faciliter la coupe
In accordance with this disclosure, a process for producing egg products is provided. The process comprises: (a) providing a raw egg mixture, wherein the raw egg mixture includes a plurality of egg components; (b) mixing the raw egg mixture; (c) lowering the temperature of the raw egg mixture to a level sufficient to cause the raw egg mixture to have a semi-solid state; and (d) after step (c), while maintaining the temperature of the raw egg mixture at a level sufficient to cause the raw egg mixture to have a semi-solid state, continuously forming the semi-solid raw egg mixture into a plurality of shaped and portioned semi-solid raw egg products.
In accordance with this disclosure, a process for producing egg products is provided. The process comprises: (a) providing a raw egg mixture, wherein the raw egg mixture includes a plurality of egg components; (b) mixing the raw egg mixture; (c) lowering the temperature of the raw egg mixture to a level sufficient to cause the raw egg mixture to have a semi-solid state; and (d) after step (c), while maintaining the temperature of the raw egg mixture at a level sufficient to cause the raw egg mixture to have a semi-solid state, continuously forming the semi-solid raw egg mixture into a plurality of shaped and portioned semi-solid raw egg products.
A23B 5/055 - CongélationDégel ultérieurRéfrigération avec addition de produits chimiques avec contact direct entre l'aliment et les produits chimiques, p. ex. N2 liquide, à des températures cryogéniques
A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
35.
Method and apparatus for a mounting cone and a wing support for automated cutting of meat
The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife.
B26D 5/00 - Dispositions pour manœuvrer et commander les machines ou les dispositifs de coupe, découpage, poinçonnage, perforation ou séparation autrement que par coupe
B26D 7/08 - Moyens de traitement de la pièce ou de l'outil de coupe pour faciliter la coupe
A system and method for removing a bone from a primal or sub primal meat cut that includes a conveyance system having a continuous conveyor extending along a path of conveyance from an upstream point at the loading end to a downstream point at the discharge. The system includes a pair of opposing support surfaces projecting vertically upward from a first position of the continuous conveyor along the path of conveyance whereby each of the opposing support surfaces of the pair inwardly extend one toward the other, from an upper level downward vertically to a lower level. Each opposing support surface of the pair has a downward slope and each opposing surface of the pair converges at a recessed valley at the lower level.
An apparatus and method for a colony system for growing poultry includes a rack system including vertically and horizontally oriented support members, where the support members can be beams that are structurally interconnected forming multiple vertically tiered channels through which a poultry basket can be conveyed, and where each channel formed by the support members has an entry end and an exit end. The system further includes an entry end pulley having multiple side-by-side entry end pulley grooves around an entry end circumference of the pulley. The system further includes an exit end pulley, and the exit end pulley has multiple side-by-side exit end pulley grooves around an exit end circumference of the exit end pulley, where the exit end pulley is rotatably mounted on an exit end bearing axle where the exit end bearing axle has opposing ends fixedly positioned.
The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife. The technology includes breast removal station, which includes a controller system, which controls a robotic arm, which positions the grasping talon implements, which grasp the poultry item along the wing bone and pulls the breast portion away from the carcass along cut lines created by the ultrasonic knife that cut the poultry item along the cut path performed by the automated robotic arm having an ultrasonic knife implement. Prior pulling the breast portion away from the carcass, a stabilizing system captures the carcass behind by engaging the carcass behind the shoulder joint on either side of the cervical vertebrae.
B26D 5/00 - Dispositions pour manœuvrer et commander les machines ou les dispositifs de coupe, découpage, poinçonnage, perforation ou séparation autrement que par coupe
B26D 7/08 - Moyens de traitement de la pièce ou de l'outil de coupe pour faciliter la coupe
A colony basket and method of using the same for handling poultry from DOC through the growing process and on to a production facility comprising a harvesting system, a loading system, a transport system, an unloading and storing system, hanging system and cleaning system. The system and method performs the steps of harvesting and colonizing live poultry into a singly stackable and transportable colony basket, stacking and loading the trays on a transport, unloading and temporarily storing the poultry for subsequent processing. The system and method further includes the use of a modular colony basket for interchangeable use with the described system.
B65D 6/00 - Réceptacles dont le corps est formé par jonction ou liaison de plusieurs composants rigides ou sensiblement rigides, constitués en totalité ou principalement en métal, en matière plastique, en bois ou en un matériau de remplacement
B65D 6/24 - Réceptacles dont le corps est formé par jonction ou liaison de plusieurs composants rigides ou sensiblement rigides, constitués en totalité ou principalement en métal, en matière plastique, en bois ou en un matériau de remplacement pliables avec des éléments amovibles
B65D 21/02 - Réceptacles de forme spéciale ou pourvus de garnitures ou de pièces de fixation, pour faciliter l'emboîtement, le gerbage ou l'assemblage
41.
Method and apparatus for non-contact temperature measurement of a food item
A method and apparatus for temperature processing a food item. It should be noted that the description provided herein will primarily focus on cooking temperature processing, but cooking is referred to, the process for determining core temperature can also be used for chilling and/or freezing a food item. One implementation of the technology as disclosed and claimed, utilizes a combination of 3D profile scanning camera, mid-range infrared camera, high-resolution encoder-based positioning device, and cook profile settings in order to measure the physical attributes of the product related to the fully cooked state. The system is measuring at least two aspects that determine the temperature change within an object during the cook process and they are geometry and thermodynamic properties.
A method and apparatus for temperature processing a food item. It should be noted that the description provided herein will primarily focus on cooking temperature processing, but cooking is referred to, the process for determining core temperature can also be used for chilling and/or freezing a food item. One implementation of the technology as disclosed and claimed, utilizes a combination of 3D profile scanning camera, mid-range infrared camera, high-resolution encoder-based positioning device, and cook profile settings in order to measure the physical attributes of the product related to the fully cooked state. The system is measuring at least two aspects that determine the temperature change within an object during the cook process and they are geometry and thermodynamic properties.
A method and apparatus for an extrusion horn including an inner compression chamber having an interior channel extending from an open infeed port to an open exit port, where a top inner surface of the interior channel progressively tapers down with an initial slope having an initial downward taper to a target thickness, then top inner surface abruptly steps to an increased thickness of the channel, and then progressively tapers down with a secondary slope where the secondary slope has a steeper downward taper than the slope of the initial downward taper. An apparatus and method for extruding extrudate through an extruding horn conducive for producing bacon bits and jerky.
A22C 11/02 - Machines à remplir ou bourrer les saucisses
B29C 48/00 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet
44.
METHOD AND APPARATUS FOR SLICING AND PROCESSING WHOLE MUSCLE
A method and apparatus for improving processing whole muscle for a thinly slice meat item, such as a meat item for Philly Cheese Steaks. One implementation of the method and apparatus as disclosed and claimed herein includes grounding whole muscle and pumping the ground whole muscle through an in-line rotary multi-blade slicer and further extruding the product from the in-line slicer and pumping the product through a cooking horn. For one implementation of the method and apparatus, the product is pumped through and in-line sheeter before pumping the product through the cooking horn.
B26D 1/147 - 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 ayant un élément coupant se déplaçant autour d'un axe avec un élément circulaire, p. ex. un disque tournant autour d'un axe fixe l'élément coupant étant situé dans un plan horizontal
A22C 17/00 - Autres dispositifs pour le traitement de la viande ou des os
A47J 44/00 - Machines à usages multiples pour préparer la nourriture
An apparatus and method for separating the leaner portions of meat trimmings and sparse lean from the fattier portions using an automated system that segregates product based on fat content. One implementation of the method and apparatus includes a piston pump that pushes product through a reduction chamber and on through a feed line and nozzle inlet. The nozzle inlet injects a portion of product into a plurality of product chambers positioned at an outer perimeter of a rotating wheel such that as the wheel rotates, the product chambers revolve about a central axis of the wheel. When the product chamber is adjacent the nozzle, product is injected into the chambers and as the wheel continues to rotate. Another implementation is a method and apparatus including a reduction station; a trim sorter station; a storage bin station; and a plurality of conveyor systems including a dispersion conveyor system extending between the reduction station and the trim sorter station and a sorter conveyor system extending between the trim sorter station and the storage bin station.
A method and apparatus for an extrusion horn including an inner compression chamber having an interior channel extending from an open infeed port to an open exit port, where a top inner surface of the interior channel progressively tapers down with an initial slope having an initial downward taper to a target thickness, then top inner surface abruptly steps to an increased thickness of the channel, and then progressively tapers down with a secondary slope where the secondary slope has a steeper downward taper than the slope of the initial downward taper. An apparatus and method for extruding extrudate through an extruding horn conducive for producing bacon bits and jerky.
A22C 7/00 - Appareils à battre, façonner ou presser la viande, la chair à saucisse ou les produits à base de viande
B29C 48/06 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet caractérisées par la forme à l’extrusion de la matière extrudée en forme de tige
A22C 11/02 - Machines à remplir ou bourrer les saucisses
B29C 48/00 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet
47.
Method of manufacture and composition of dough including protein
A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.
A21D 13/064 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en protéines modifiée
A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
A21C 3/02 - Feuilleteurs de pâteMachines à roulerPoints à étendre
A21C 3/10 - Machines ou appareils à façonner les blocs de pâte avant subdivision combinées avec des appareils à diviser la pâte
A21D 13/043 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de tubercules, p. ex. de manioc ou de pomme de terre
A21D 13/02 - Produits obtenus à partir de farine complèteProduits contenant du son ou du grain moulu grossièrement
A21D 13/045 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de légumineuses
A21D 15/02 - Amélioration de produits finis de boulangerie par refroidissement
09 - Appareils et instruments scientifiques et électriques
41 - Éducation, divertissements, activités sportives et culturelles
Produits et services
Downloadable digital media, namely, digital assets, digital collectibles in the nature of artwork and image files featuring food and clothing items authenticated by non-fungible tokens (NFTs) Entertainment services, namely, providing online non-downloadable virtual food for use in virtual environments created for entertainment purposes
The technology as disclosed herein includes a method and apparatus for deboning a meat item, and more particular for deboning a poultry item including performing an initial shoulder cut for removing boneless breast meat from the poultry carcass or frame. The method and apparatus disclosed and claimed herein is a combination of a robotic arm including an ultrasonic knife implement and a vision system for varying the cut path based on the shape and size of the poultry item. The combination as claimed including the ultrasonic knife can perform a meat cut while penetrating the meat with less force than the typical penetration that occurs when using a traditional knife.
B26D 5/00 - Dispositions pour manœuvrer et commander les machines ou les dispositifs de coupe, découpage, poinçonnage, perforation ou séparation autrement que par coupe
B26D 7/08 - Moyens de traitement de la pièce ou de l'outil de coupe pour faciliter la coupe
52.
Apparatuses and methods of volumetric portioning of food products
A volumetric portioning apparatus includes a valve assembly operable in a first position and a second position. The first position of the valve assembly allows a food product to flow from an input hopper through the valve assembly and into a portioning assembly. The second position allows the food product to flow from the portioning assembly, through the valve assembly and into an output receiver. The apparatus further includes an actuator coupled to the valve assembly. The actuator is operable to move the valve assembly from the first position to the second position. The apparatus further includes a knife element operable to automatically cut the food product in the valve assembly to prevent the food product from limiting movement of the valve assembly from the first position to the second position.
An apparatus for delivering information to a mobile computing device regarding a packaged food product includes an information delivery computing device comprising a processor and non-transitory memory. The non-transitory memory includes executable instructions that when executed by the processor cause the information delivery computing device to send information about one or more characteristics of the packaged food product to the mobile computing device in response to a request from the mobile computing device. The request from the mobile computing device can be received by the information delivery computing device when a customer scans a QR code on the packaged food product with a camera on the mobile computing device.
Food preservation can include depositing dry ice and food within packaging. The packaging can include a flexible liner defining a wall aperture and an internal chamber. The internal chamber can receive the deposited dry ice and food and have an internal atmosphere. The packaging can include a check valve mounted to the flexible liner and covering the wall aperture. The check valve can be configured to occupy: (i) a closed state blocking fluid communication between the internal chamber and ambient via the wall aperture and (ii) an open state enabling fluid flow from the internal chamber, through the wall aperture, and into ambient.
B65D 81/18 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu fournissant une ambiance spécifique pour le contenu, p. ex. température supérieure ou inférieure à la température ambiante
A23B 2/704 - Conservation des aliments ou des produits alimentaires, en général par traitement au moyen de produits chimiques sous forme de gaz, p. ex. fumigationCompositions ou appareils à cet effet
A23B 2/708 - Conservation des aliments ou des produits alimentaires, en général par traitement au moyen de produits chimiques sous forme de gaz, p. ex. fumigationCompositions ou appareils à cet effet en atmosphère contrôlée, p. ex. sous vide partiel, comportant uniquement les gaz suivants: CO2, N2, O2 ou H2O
B65B 7/02 - Fermeture des réceptacles ou récipients déformés par le contenu ou en prenant la forme, p. ex. sacs
B65B 25/00 - Emballage d'autres objets présentant des problèmes particuliers
B65B 53/00 - Contraction des enveloppes, des réceptacles, des couvercles de réceptacles ou des éléments destinés à fixer les couvercles des réceptacles, durant ou après l'emballage
B65D 75/00 - Paquets comportant des objets ou matériaux partiellement ou complètement enfermés dans des bandelettes, des feuilles, des flans, des tubes ou des bandes en matériau souple mince, p. ex. dans des enveloppes pliées
B65D 77/04 - Objets ou matériaux enfermés dans plusieurs réceptacles disposés les uns dans les autres
B65D 77/22 - Paquets réalisés en enfermant des objets ou des matériaux dans des réceptacles préformés, p. ex. des boîtes, des cartons, des sacs ou des sachets Détails
B65D 81/20 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu fournissant une ambiance spécifique pour le contenu, p. ex. température supérieure ou inférieure à la température ambiante sous vide ou pression superatmosphérique ou en atmosphère spéciale, p. ex. sous gaz inerte
44 - Services médicaux, services vétérinaires, soins d'hygiène et de beauté; services d'agriculture, d'horticulture et de sylviculture.
Produits et services
Healthcare services, namely, walk-in medical clinic services, non-emergency medical treatment services, wellness programs; providing healthcare information to others
An method for processing pork belly trim to produce bacon pieces where pork belly trim is size reduced and cooked. One implementation of the technology includes initial cooking and separating the product and distributing the product evenly on a conveyor. The step of initial cooking and separation is utilized because depending on the amount of size reduction and the type of size reduction, the product will tend to lump together. Therefore, in one implementation of the technology, an initial step of initial cooking and separation is utilized.
A23B 4/01 - Conservation par chauffage par irradiation ou traitement électrique
A23B 4/027 - Conservation au moyen de sels inorganiques au moyen de sels inorganiques autres que le sel de cuisine ou de leurs mélanges avec des composés organiques, p. ex. composés biochimiques
A23L 3/18 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage direct des produits en vrac non emballés déplacés progressivement à travers les appareils
44 - Services médicaux, services vétérinaires, soins d'hygiène et de beauté; services d'agriculture, d'horticulture et de sylviculture.
Produits et services
Healthcare services, namely, walk-in medical clinic services, non-emergency medical treatment services, wellness programs; providing healthcare information to others
A system and method for removing a bone from a primal or sub primal meat cut that includes a conveyance system having a continuous conveyor extending along a path of conveyance from an upstream point at the loading end to a downstream point at the discharge. The system includes a pair of opposing support surfaces projecting vertically upward from a first position of the continuous conveyor along the path of conveyance whereby each of the opposing support surfaces of the pair inwardly extend one toward the other, from an upper level downward vertically to a lower level. Each opposing support surface of the pair has a downward slope and each opposing surface of the pair converges at a recessed valley at the lower level.
A colony basket and method of using the same for handling poultry from DOC through the growing process and on to a production facility comprising a harvesting system, a loading system, a transport system, an unloading and storing system, hanging system and cleaning system. The system and method performs the steps of harvesting and colonizing live poultry into a singly stackable and transportable colony basket, stacking and loading the trays on a transport, unloading and temporarily storing the poultry for subsequent processing. The system and method further includes the use of a modular colony basket for interchangeable use with the described system.
An apparatus and method for extruding extrudate through an extruding horn having a geometry that allows for a uniform flow from the discharge end into a cooking section that sets the outer surfaces of continuous flow of all meat specie. The technology as disclosed and claimed allows for uniform product thickness throughout the cooking process, increased system throughput, and increased bind in the sheet leading to overall increased product yields. The technology eliminates the need for a meat press ahead of the system to set thickness further reducing yields.
A22C 11/02 - Machines à remplir ou bourrer les saucisses
B29C 48/00 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet
64.
Method of making a meat product and a meat product
The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize an animal carcass. A boneless rib-meat product and method of producing the same are disclosed. The boneless meat product includes two boneless rib-meat portions, each boneless rib-meat portion has an interior side. The interior side includes alternating raised surfaces and depressions. The two boneless rib-meat portions are positioned together in a stacked configuration with the interior side of each boneless rib-meat portion oriented toward and in contact with the other. The raised surfaces of each boneless rib-meat portion are offset with each other such that the raised surfaces of each boneless rib-meat portion are positioned within a corresponding depression of the other boneless rib-meat portion. The stacked boneless rib-meat portions are secured together via cooking to cause the boneless rib-meat portions to bind together.
The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize the animal carcass. A method of forming a rib-meat product and one or more rib-meat products are disclosed. One rib-meat product includes a plurality of rib bones and a substantially cylindrically-shaped meat portion attached to a second end of each of the rib bones in the plurality of rib bones. The substantially cylindrically-shaped meat portion is a continuous piece of meat originally present on the plurality of rib bones. The substantially cylindrically-shaped meat portion includes a flap portion and a stationary portion, and the flap portion has been detached from each of the first ends of the plurality of rib bones and is substantially wrapped around a stationary portion at the second end to form the substantially cylindrically-shaped meat portion.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Beef; pork; poultry; processed meat; Angus beef; bacon; meatballs; smoked sausage; omelettes; prepared meals made from meat (meat predominating); frozen prepared meals consisting principally of meat, vegetables or cheese; prepared or frozen meals consisting primarily of chicken, pork and vegetables; canned chicken and chicken prepared with mayonnaise and sweet relish; prepared food package combinations consisting primarily of meat or poultry and vegetables, and also including sauces or seasonings, ready for cooking and assembly as a meal; prepared food package combinations consisting primarily of meat or poultry with sauces or seasonings. Tortillas; taco shells; flat bread; sandwiches containing beef, pork and/or cheese; tortillas filled with chicken and cheese, chicken and vegetables, chicken and chili, fruit, egg, pork and cheese; tortillas filled with chicken, pepperoni and cheese sauce; packaged meals consisting of sandwiches; frozen breakfast sandwiches; crepes; meat sandwiches.
A method and apparatus for an extrusion horn including an inner compression chamber having an interior channel extending from an open infeed port to an open exit port, where a top inner surface of the interior channel progressively tapers down with an initial slope having an initial downward taper to a target thickness, then top inner surface abruptly steps to an increased thickness of the channel, and then progressively tapers down with a secondary slope where the secondary slope has a steeper downward taper than the slope of the initial downward taper. An apparatus and method for extruding extrudate through an extruding horn conducive for producing bacon bits and jerky.
An article of manufacture, namely a poultry cut food product, and a method of producing the article of manufacture. The article of manufacture includes a portion cut of the thigh of a poultry item or other bird.
A method and apparatus is provided for curing a food item utilizing a vacuum environmental profile and a temperature environmental profile using convection heating. An apparatus including a closed environmental control system having an internal sealable curing chamber is provided. A vacuum pump can be communicably connected to the internal sealable curing chamber and can be used to create a vacuum in the internal sealable curing chamber. The vacuum pump and internal sealable chamber can maintain the vacuum for a time sufficient to achieve a predetermined moisture content for a selected food item. The technology as disclosed can include a closed heat transfer system directing heated fluid into the internal sealable curing chamber by convection.
B65D 81/20 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu fournissant une ambiance spécifique pour le contenu, p. ex. température supérieure ou inférieure à la température ambiante sous vide ou pression superatmosphérique ou en atmosphère spéciale, p. ex. sous gaz inerte
F24C 15/32 - Aménagements des conduits pour gaz chauds, p. ex. dans ou autour des fours de boulangerie
A23L 13/70 - Morceaux de viande attendris ou aromatisésSolutions de macération ou de marinage spécialement adaptées à cet effet
A colony basket and method of using the same for handling poultry from DOC through the growing process and on to a production facility comprising a harvesting system, a loading system, a transport system, an unloading and storing system, hanging system and cleaning system. The system and method performs the steps of harvesting and colonizing live poultry into a singly stackable and transportable colony basket, stacking and loading the trays on a transport, unloading and temporarily storing the poultry for subsequent processing. The system and method further includes the use of a modular colony basket for interchangeable use with the described system.
The present disclosure provides systems and methods for treatment of substrates - such as foodstuffs - with a high pH composition and an oxidizer. These systems and methods give rise to enhanced disinfection performance.
A23L 3/015 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par un traitement utilisant une variation de pression, une secousse, une accélération ou un cisaillement
Food preservation can include depositing dry ice and food within packaging. The packaging can include a flexible liner defining a wall aperture and an internal chamber. The internal chamber can receive the deposited dry ice and food and have an internal atmosphere. The packaging can include a check valve mounted to the flexible liner and covering the wall aperture. The check valve can be configured to occupy: (i) a closed state blocking fluid communication between the internal chamber and ambient via the wall aperture and (ii) an open state enabling fluid flow from the internal chamber, through the wall aperture, and into ambient.
B65D 81/18 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu fournissant une ambiance spécifique pour le contenu, p. ex. température supérieure ou inférieure à la température ambiante
B65D 77/22 - Paquets réalisés en enfermant des objets ou des matériaux dans des réceptacles préformés, p. ex. des boîtes, des cartons, des sacs ou des sachets Détails
B65D 77/04 - Objets ou matériaux enfermés dans plusieurs réceptacles disposés les uns dans les autres
B65B 25/00 - Emballage d'autres objets présentant des problèmes particuliers
B65B 53/00 - Contraction des enveloppes, des réceptacles, des couvercles de réceptacles ou des éléments destinés à fixer les couvercles des réceptacles, durant ou après l'emballage
A23L 3/3418 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par traitement au moyen de produits chimiques sous forme de gaz, p.ex. fumigation; Compositions ou appareils à cet effet en atmosphère contrôlée, p.ex. sous vide partiel, comportant uniquement les gaz suivants: CO2, N2, O2 ou H2O
A23L 3/3409 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par traitement au moyen de produits chimiques sous forme de gaz, p.ex. fumigation; Compositions ou appareils à cet effet
B65B 7/02 - Fermeture des réceptacles ou récipients déformés par le contenu ou en prenant la forme, p. ex. sacs
B65D 81/20 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu fournissant une ambiance spécifique pour le contenu, p. ex. température supérieure ou inférieure à la température ambiante sous vide ou pression superatmosphérique ou en atmosphère spéciale, p. ex. sous gaz inerte
B65D 75/00 - Paquets comportant des objets ou matériaux partiellement ou complètement enfermés dans des bandelettes, des feuilles, des flans, des tubes ou des bandes en matériau souple mince, p. ex. dans des enveloppes pliées
82.
Portable basket colony for growing and transport and method of use
A colony basket and method of using the same for handling poultry from DOC through the growing process and on to a production facility comprising a harvesting system, a loading system, a transport system, an unloading and storing system, hanging system and cleaning system. The system and method performs the steps of harvesting and colonizing live poultry into a singly stackable and transportable colony basket, stacking and loading the trays on a transport, unloading and temporarily storing the poultry for subsequent processing.
B65G 47/26 - Dispositifs pour influencer la position relative ou l'orientation des objets pendant le transport par transporteurs arrangeant les objets, p. ex. faisant varier l'espace entre chaque objet
B65G 67/02 - Chargement ou déchargement des véhicules terrestres
A01K 45/00 - Autres appareils ou dispositifs pour l'aviculture, p. ex. dispositifs pour déterminer si un oiseau est prêt à pondre
A01K 31/00 - Volières, poulaillers ou logements des oiseaux
B65G 47/08 - Dispositifs pour alimenter en objets ou matériaux les transporteurs pour alimenter en objets à partir d'un seul groupe d'objets rangés en ordre, p. ex. pièces à usiner en magasin espaçant ou groupant les objets pendant l'alimentation
B66F 9/00 - Dispositifs pour lever ou descendre des marchandises volumineuses ou lourdes aux fins de chargement ou de déchargement
B65G 67/24 - Déchargement des véhicules terrestres
B65G 61/00 - Utilisation d'appareils de prise ou de transfert, ou de manipulateurs, pour empiler ou désempiler des objets, non prévus ailleurs
The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize an animal carcass. A method of forming one or more bone-in products and one or more boneless meat products from the same segment of carcass are disclosed. The bone-in meat products and boneless meat products are formed by dividing a carcass segment having at least three rib bones into a bone-in meat portion and a boneless meat portion. The bone-in meat portion has a portion of rib bones exposed and a generally cylindrically meat member spanning its length. The boneless meat portion may be a formed by enveloping the meat portion with a flap created from attached fat or skin of the boneless meat portion thereby forming a boneless meat product that is a continuous piece of material and generally cylindrical in shape.
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.
29 - Viande, produits laitiers et aliments préparés ou conservés
Produits et services
Beef; poultry; packaged meals consisting primarily of meat; frozen pre-packaged entrees consisting primarily of meat, vegetables or cheese; prepared, frozen and packaged meals consisting primarily of chicken and also including vegetables, pasta and sauces; prepared food kits consisting primarily of poultry and vegetables, and also including sauces or seasonings, ready for cooking and assembly as a meal; prepared food package combinations kits consisting primarily of poultry with sauces or seasonings, ready for cooking and assembly as a meal
An apparatus and method for extruding extrudate through an extruding horn having a geometry that allows for a uniform flow from the discharge end into a cooking section that sets the outer surfaces of continuous flow of all meat specie. The technology as disclosed and claimed allows for uniform product thickness throughout the cooking process, increased system throughput, and increased bind in the sheet leading to overall increased product yields. The technology eliminates the need for a meat press ahead of the system to set thickness further reducing yields.
B29C 48/00 - Moulage par extrusion, c.-à-d. en exprimant la matière à mouler dans une matrice ou une filière qui lui donne la forme désiréeAppareils à cet effet
29 - Viande, produits laitiers et aliments préparés ou conservés
Produits et services
Chicken [; meal kits consisting of chicken and vegetables, potatoes, or noodles and sauce or a seasoning packet, ready for cooking and assembly as a meal]
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Beef; pork; poultry; processed meat; Angus beef; Kosher meat; corn dogs; bacon; gourmet meat snacks; beef jerky; pork jerky; hot dog sausages; meatballs; pizza toppings, namely, beef, Canadian bacon, ham, bacon and sausage; smoked sausage containing cheddar cheese; beef by-products; omelets; frozen breakfast entrees consisting of egg, meat and potato; frozen entrees consisting of egg, meat, vegetables and cheese; packaged meals consisting of meat; pre-packaged meals consisting primarily of combinations of sausage, bacon, ham, egg, potatoes, cheese, gravy or fruit; frozen pre-packaged entrees consisting primarily of meat, vegetables or cheese; breakfast sandwiches, wraps, and sausage wrapped with pancake; meat sandwiches; shortening; prepared, frozen or packaged meals consisting primarily of chicken or pork and also including vegetables, pasta and sauces; canned chicken and chicken prepared with mayonnaise and sweet relish; chitterlings; dips; prepared food package combinations consisting primarily of meat or poultry and vegetables, and also including sauces or seasonings, ready for cooking and assembly as a meal; prepared food package combinations consisting primarily of meat or poultry with sauces or seasonings. Tortillas; taco shells; flat bread; pizza crust; pizza dough; breakfast cereals; sandwiches, including beef, pork and/or cheese; bakery goods; breads, namely, buns, croissants, biscuits, bagels, muffins and rolls; sandwiches and hot dogs on a bun or wrapped in dough; bakery goods, namely, cakes, pies, pie shells, dessert cups, brownies, dessert bars and cheesecakes; sandwiches, namely, sausage biscuits; tortillas filled with chicken and cheese, chicken and vegetables, chicken and chili, fruit, egg, pork and cheese; or chicken, pepperoni and cheese sauce; pancakes; French toast; frozen waffles; breakfast burritos; quesadillas with egg, meat and cheese; packaged meals consisting of sandwiches; pancake and sausage on a stick and sausage wrapped with pancake; frozen breakfast sandwiches; sausage wrapped in a pancake; gravy; chili seasoning; ice cream; salad dressings, condiments, namely, flavored mayonnaise and mustard based sandwich spreads, mustards, and sauces; crackers; crepes; granola-based snack bars; fruit based energy bars; cereal-based energy bars; cooking sauces; macaroni and cheese; tamales; sopes; empanadas; tacos; burritos; tostadas; enchiladas; sopapillas; quesadillas; taquitos; flautas; Mexican tortas; Mexican food, namely, molletes in the nature of sandwiches consisting of bread and also including beans, chorizo, cheese and/or salsa.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
(1) Beef; pork; poultry; Angus beef; Kosher meat; corn dogs; bacon; beef jerky; pork jerky; hot dogs; meatballs; pizza toppings, namely, beef, Canadian bacon, ham, bacon and sausage; smoked sausage containing cheddar cheese; beef by-products; omelets; frozen breakfast entrees consisting of egg, meat and potato; frozen entrees consisting of egg, meat, vegetables and cheese; packaged meals consisting of meat; pre-packaged meals consisting primarily of combinations of sausage, bacon, ham, egg, potatoes, cheese, gravy or fruit; frozen breakfast entrees consisting of egg, meat and potato; frozen entrees consisting of meat, egg, vegetables and cheese; frozen pre-packaged entrees consisting primarily of meat, vegetables or cheese; breakfast sandwiches, wraps, and sausage wrapped with pancake; frozen entrees consisting of meat, egg, vegetables and cheese; meat sandwiches; omelets; shortening; prepared, frozen or packaged meals consisting primarily of chicken or pork and also including vegetables, pasta and sauces; canned chicken and chicken prepared with mayonnaise and sweet relish; chitterlings; snack food dips; prepared food package combinations consisting primarily of meat or poultry and vegetables, and also including sauces or seasonings, ready for cooking and assembly as a meal; prepared food package combinations consisting primarily of meat or poultry with sauces or seasonings
(2) Tortillas; taco shells; flat bread; pizza crust; pizza dough; breakfast cereals; sandwiches, including beef, pork and/or cheese; breads, namely, buns, croissants, biscuits, bagels, muffins and rolls; sandwiches and hot dogs on a bun or wrapped in dough; bakery goods, namely, cakes, pies, pie shells, brownies, and cheesecakes; sandwiches, namely, sausage biscuits; tortillas filled with chicken and cheese, chicken and vegetables, chicken and chili, fruit, egg, pork and cheese; or chicken, pepperoni and cheese sauce; pancakes; French toast; frozen waffles; breakfast burritos; quesadillas with egg, meat and cheese; packaged meals consisting of sandwiches; pancake and sausage on a stick and sausage wrapped with pancake; frozen breakfast sandwiches; sausage wrapped in a pancake; gravy; chili seasoning; ice cream; salad dressings, condiments, namely, flavored mayonnaise and mustard based sandwich spreads, mustards; crackers; crepes; granola-based snack bars; fruit based energy bars; cereal-based energy bars; macaroni and cheese; tamales; empanadas; tacos; burritos; tostadas; enchiladas; sopapillas; quesadillas; taquitos; flautas; Mexican tortas; Mexican food, namely, molletes in the nature of sandwiches consisting of bread and also including beans, chorizo, cheese and/or salsa
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
(1) Beef; pork; poultry; Angus beef; Kosher meat; corn dogs; bacon; beef jerky; pork jerky; hot dogs; meatballs; pizza toppings, namely, beef, Canadian bacon, ham, bacon and sausage; smoked sausage containing cheddar cheese; beef by-products; omelets; frozen breakfast entrees consisting of egg, meat and potato; frozen entrees consisting of egg, meat, vegetables and cheese; packaged meals consisting of meat; pre-packaged meals consisting primarily of combinations of sausage, bacon, ham, egg, potatoes, cheese, gravy or fruit; frozen breakfast entrees consisting of egg, meat and potato; frozen entrees consisting of meat, egg, vegetables and cheese; frozen pre-packaged entrees consisting primarily of meat, vegetables or cheese; breakfast sandwiches, wraps, and sausage wrapped with pancake; frozen entrees consisting of meat, egg, vegetables and cheese; meat sandwiches; omelets; shortening; prepared, frozen or packaged meals consisting primarily of chicken or pork and also including vegetables, pasta and sauces; canned chicken and chicken prepared with mayonnaise and sweet relish; chitterlings; snack food dips; prepared food package combinations consisting primarily of meat or poultry and vegetables, and also including sauces or seasonings, ready for cooking and assembly as a meal; prepared food package combinations consisting primarily of meat or poultry with sauces or seasonings
(2) Tortillas; taco shells; flat bread; pizza crust; pizza dough; breakfast cereals; sandwiches, including beef, pork and/or cheese; breads, namely, buns, croissants, biscuits, bagels, muffins and rolls; sandwiches and hot dogs on a bun or wrapped in dough; bakery goods, namely, cakes, pies, pie shells, brownies, and cheesecakes; sandwiches, namely, sausage biscuits; tortillas filled with chicken and cheese, chicken and vegetables, chicken and chili, fruit, egg, pork and cheese; or chicken, pepperoni and cheese sauce; pancakes; French toast; frozen waffles; breakfast burritos; quesadillas with egg, meat and cheese; packaged meals consisting of sandwiches; pancake and sausage on a stick and sausage wrapped with pancake; frozen breakfast sandwiches; sausage wrapped in a pancake; gravy; chili seasoning; ice cream; salad dressings, condiments, namely, flavored mayonnaise and mustard based sandwich spreads, mustards; crackers; crepes; granola-based snack bars; fruit based energy bars; cereal-based energy bars; macaroni and cheese; tamales; empanadas; tacos; burritos; tostadas; enchiladas; sopapillas; quesadillas; taquitos; flautas; Mexican tortas; Mexican food, namely, molletes in the nature of sandwiches consisting of bread and also including beans, chorizo, cheese and/or salsa
