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公开(公告)号:US20050276903A1
公开(公告)日:2005-12-15
申请号:US11061989
申请日:2005-02-18
申请人: Paul Morin , Michele Reeve , Jennifer Tomey , Domini Malcom , Curtis Amundson , Daniel Wilke
发明人: Paul Morin , Michele Reeve , Jennifer Tomey , Domini Malcom , Curtis Amundson , Daniel Wilke
IPC分类号: A22C5/00 , A22C11/00 , B01F7/00 , B01F7/04 , B01F7/08 , B01F13/10 , B01F15/00 , B01F15/04 , A23L1/31
CPC分类号: A22C5/00 , A22C11/00 , B01F7/00041 , B01F7/042 , B01F7/086 , B01F13/1044 , B01F15/00207 , B01F15/0022 , B01F15/00292 , B01F15/00344 , B01F15/0408 , B01F15/0429 , B01F2013/108
摘要: A system and method for providing information to a control system for regulating the formulation of a meat product is disclosed. The control system may receive information prescribing the formulation of the meat product, analyze characteristics of incoming constituent streams, and adjust the flows based on the final product formulation. The control system may further provide feedback regarding the final product formulation relative to the incoming constituent streams.
摘要翻译: 公开了一种用于向用于调节肉制品配方的控制系统提供信息的系统和方法。 控制系统可以接收规定肉制品配方的信息,分析进入组分流的特征,并根据最终产品配方调整流量。 控制系统可以进一步提供关于最终产品配方相对于输入组件流的反馈。
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公开(公告)号:US20050255223A1
公开(公告)日:2005-11-17
申请号:US11061716
申请日:2005-02-18
申请人: Paul Morin , Michele Reeve , Jennifer Tomey , Domini Malcom , Daniel Wilke
发明人: Paul Morin , Michele Reeve , Jennifer Tomey , Domini Malcom , Daniel Wilke
IPC分类号: A23L13/00 , A22C5/00 , A22C11/00 , B01F7/00 , B01F7/04 , B01F7/08 , B01F13/10 , B01F15/00 , B01F15/04 , C11B1/00
CPC分类号: A22C5/00 , A22C11/00 , B01F7/00041 , B01F7/042 , B01F7/086 , B01F13/1044 , B01F15/00207 , B01F15/0022 , B01F15/00292 , B01F15/00344 , B01F15/0408 , B01F15/0429 , B01F2013/108
摘要: A system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.
摘要翻译: 一种使用前馈分析来制造加工肉制品的系统,其中输入流被分析并且它们的流速相对于彼此控制。 该系统将混合装置结合在外壳中,强制输入流。 混合装置提供高剪切混合和混合,并且在一些情况下,浸渍和盐输注用于快速蛋白质提取。
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公开(公告)号:US20050249863A1
公开(公告)日:2005-11-10
申请号:US11061677
申请日:2005-02-18
申请人: Paul Morin , Michele Reeve , Curtis Amundson , Domini Malcom , Amy Nehls , Daniel Wilke
发明人: Paul Morin , Michele Reeve , Curtis Amundson , Domini Malcom , Amy Nehls , Daniel Wilke
IPC分类号: A22C5/00 , A22C11/00 , B01F7/00 , B01F7/04 , B01F7/08 , B01F13/10 , B01F15/00 , B01F15/04 , A23L1/31
CPC分类号: A22C5/00 , A22C11/00 , B01F7/00041 , B01F7/042 , B01F7/086 , B01F13/1044 , B01F15/00207 , B01F15/0022 , B01F15/00292 , B01F15/00344 , B01F15/0408 , B01F15/0429 , B01F2013/108
摘要: A system and method for continuous processing of meat product constituents is disclosed. Selected meats are loaded into hoppers, and inputs lines direct the meats and other meat product constituents into a mixer. The mixer provides initial size reduction of the meats, grinds the meat, infuses and mixes the meats and other ingredients, forces protein extraction for forming a stable meat mixture, finely comminutes the mixture, and outputs the mixture.
摘要翻译: 公开了用于连续加工肉制品成分的系统和方法。 选择的肉类被装入料斗,输入线将肉类和其他肉制品成分引入混合器。 混合器提供肉类的初始尺寸减少,研磨肉,输入和混合肉类和其他成分,强制蛋白质提取形成稳定的肉混合物,将混合物细粉碎并输出混合物。
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公开(公告)号:US20050249862A1
公开(公告)日:2005-11-10
申请号:US11061434
申请日:2005-02-18
申请人: Paul Morin , Michele Reeve , Daniel Wilke , Domini Malcom
发明人: Paul Morin , Michele Reeve , Daniel Wilke , Domini Malcom
IPC分类号: A22C5/00 , A22C11/00 , B01F7/00 , B01F7/04 , B01F7/08 , B01F13/10 , B01F15/00 , B01F15/04 , A23L1/31
CPC分类号: A22C5/00 , A22C11/00 , B01F7/00041 , B01F7/042 , B01F7/086 , B01F13/1044 , B01F15/00207 , B01F15/0022 , B01F15/00292 , B01F15/00344 , B01F15/0408 , B01F15/0429 , B01F2013/108
摘要: A system and method are disclosed for controlling the texture of meat products. Incoming meat products are quickly ground, macerated, and/or mixed in a small amount of time. The protein extraction that occurs is sufficient for a stable emulsion while protein bonding is optimized to avoid the cooked product having a rubbery or undesirably soft texture.
摘要翻译: 公开了一种用于控制肉制品质地的系统和方法。 进食肉类产品在短时间内迅速磨碎,浸渍和/或混合。 发生的蛋白质提取对于稳定的乳液是足够的,而蛋白质粘合被优化以避免熟化的产品具有橡胶状或不期望的柔软质地。
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