公开(公告)号：US20070042095A1

公开(公告)日：2007-02-22

申请号：US11425534

申请日：2006-06-21

申请人： Eugene Gagliardi

发明人： Eugene Gagliardi

IPC分类号： A23B4/20

CPC分类号： A22C17/0006 ,  A23L13/55

摘要： A method is provided for making a food product from a substantially solid, generally boneless muscle portion, the portion having top and bottom surfaces, first and second opposite ends and first and second lateral sides. The method comprises the steps of: making a plurality of spaced apart first cuts extending through the portion from the top surface toward but not completely to the bottom surface to establish an uncut area having a predetermined thickness proximate to the bottom surface; and making at least one second cut extending completely through the portion from the top surface to the bottom surface and generally perpendicular to at least some of the first cuts to sever from the portion at least one food product, the product including a first generally continuous edge and a plurality of strips extending outwardly from the first edge.

摘要翻译： 提供了一种用于从基本上固体，通常无骨的肌肉部分制备食品的方法，所述部分具有顶部和底部表面，第一和第二相对端部以及第一和第二侧面。 该方法包括以下步骤：制造多个间隔开的第一切口，该第一切口从顶表面延伸穿过该部分而不完全到底表面，以建立具有靠近底面的预定厚度的未切割区域; 以及制造至少一个第二切口，其完全延伸穿过从所述顶表面到所述底表面的所述部分，并且大致垂直于所述第一切口中的至少一些，从所述部分切断至少一个食品，所述产品包括第一大致连续的边缘 以及从第一边缘向外延伸的多个条带。

公开(公告)号：US20050266786A1

公开(公告)日：2005-12-01

申请号：US11125914

申请日：2005-05-10

申请人： Eugene Gagliardi

发明人： Eugene Gagliardi

IPC分类号： A22C17/00 ,  A22C18/00 ,  A22C21/00

CPC分类号： A22C21/0069 ,  A22C21/0023 ,  A22C21/0038

摘要： A method of cutting the back of a bird provides two boneless meat products. The back includes a backbone, a tail at the rear end of the backbone and an area of meat on each side of the backbone. The method includes cutting the back along a first cut line extending generally perpendicular to the backbone and proximate to the rear end of the backbone to remove the tail. The back is also cut along a second cut line extending at a first angle with respect to the backbone and proximate to the rear end of a first side of the backbone to remove a first generally triangularly shaped boneless meat product. The back is further cut along a third cut line extending at a second angle with respect to the backbone and proximate to the rear end of a second side of the backbone to remove a second generally triangularly shaped boneless meat product.

摘要翻译： 切割鸟的背部的方法提供两个无骨肉制品。 背部包括骨架，骨架后端的尾部和骨架每侧的肉区域。 该方法包括沿着大体上垂直于骨架延伸并且靠近骨架的后端的第一切割线切割背面以移除尾部。 背部还沿着相对于骨架以第一角度延伸的第二切割线并且靠近骨架的第一侧的后端，以移除第一大致三角形的无骨肉制品。 沿着相对于骨架以第二角度延伸并靠近骨架第二侧的后端的第三切割线进一步切割背部，以移除第二大致三角形的无骨肉制品。

公开(公告)号：US20050271792A1

公开(公告)日：2005-12-08

申请号：US11145787

申请日：2005-06-06

申请人： Eugene Gagliardi

发明人： Eugene Gagliardi

IPC分类号： A23L13/00 ,  A23L1/31

CPC分类号： A23L13/03

摘要： A method of making a braided meat product from a generally elongated, boneless cut of meat includes the steps of: cutting the elongated boneless meat cut lengthwise into at least two and preferably three generally equal sized elongated boneless meat strips; and braiding the meat strips with each other to establish an elongated braided meat product. In one embodiment the boneless meat cut is first trimmed to remove any fat, membranes or the like prior to cutting the strips. At least one of the ends of the braided meat product is secured, for example with a cord, to prevent the meat product from becoming unbraided.

摘要翻译： 从大体上细长的无骨切割肉制成编织肉制品的方法包括以下步骤：将细长的无骨肉切割成纵向切成至少两个，优选三个大致相等尺寸的长形无骨肉条; 并将肉条相互编织，以形成细长的编织肉制品。 在一个实施例中，首先修剪无骨切肉以在切割条之前去除任何脂肪，膜等。 编织肉制品的至少一个端部例如用绳子固定，以防止肉制品变得无毛。

公开(公告)号：US20050170055A1

公开(公告)日：2005-08-04

申请号：US11035631

申请日：2005-01-14

申请人： Eugene Gagliardi

发明人： Eugene Gagliardi

IPC分类号： A22C17/00 ,  A23L13/00 ,  A23L13/50 ,  A23P1/00

CPC分类号： A22C17/0006 ,  A23L13/00

摘要： A method of cutting a piece of meat which is initially generally in the shape of a parallelepiped to produce at least one steak portion includes cutting the meat along four generally curved first cut lines extending generally parallel to the grain of the meat to remove four corners of the meat and create a meat portion which is cylindrically shaped. The cylindrically shaped meat portion is cut along each of a plurality of parallel second cut lines each generally perpendicular to the grain of the meat and spaced from each other by a first predetermined distance to create a plurality of disk-like generally cylindrical meat portions each having a thickness corresponding to the first predetermined distance and each having a diameter corresponding to the diameter of the cylindrically shaped meat portion. At least one of the disk-like meat portions is cut along each of a plurality of third cut lines, each of the third cut lines extending radially inwardly from an outer circumferential edge of the disk-like meat portion toward but not entirely through the axial center of the disk-like meat portion to create an uncut center portion, the third cut lines being circumferentially spaced apart by a second predetermined distance to produce a steak portion having a plurality of generally truncated pie wedge shaped portions held together by the center portion.

摘要翻译： 切割最初大致为平行六面体形状以产生至少一个牛排部分的肉的方法包括沿着大致平行于肉粒延伸的四个大体上弯曲的第一切割线切割肉以除去 肉，并形成一个圆柱形的肉部分。 圆柱形肉部分沿着大致垂直于肉粒的多个平行的第二切割线切割，并且彼此间隔开第一预定距离，以形成多个圆盘形的大致圆柱形肉部分，每个具有 厚度对应于第一预定距离，并且每个具有对应于圆柱形肉部分直径的直径。 沿着多个第三切割线中的每一条切割盘状肉部分中的至少一个，每个第三切割线从盘状肉部分的外圆周边缘径向向内延伸，但不完全穿过轴向 圆盘状肉部分的中心以形成未切割的中心部分，第三切割线周向间隔开第二预定距离，以产生具有由中心部分保持在一起的多个大致截头的饼状楔形部分的牛排部分。

公开(公告)号：US20050124277A1

公开(公告)日：2005-06-09

申请号：US10985215

申请日：2004-11-10

申请人： Eugene Gagliardi

发明人： Eugene Gagliardi

IPC分类号： A22C21/00 ,  A22C17/02

CPC分类号： A22C21/0023

摘要： A method for preparing a whole bird for grilling comprises removing the tips from each of the wings of the bird and cutting a notch into each of the joints of each of the wings of the bird. The backbone and attached neck are removed from the bird by cutting along both sides of the backbone where the backbone meets the ribs of the bird. Excess skin and fat are removed from the bird proximate the thighs and the skin is removed from the bird around the breasts so that the whole bird is separated into two relatively flat halves. A notch is cut into the knee joint between each of the drumsticks and thighs of the bird and each of the thighs is partially separated from the rest of the body of the bird at the hip joint.

摘要翻译： 一种用于烧烤的整只鸟的制备方法包括从鸟的每个翼中去除尖端并将切口切割到鸟的每个翼的每个关节中。 通过沿骨架的两侧切割骨架和连接的颈部，从而使骨架与鸟的肋骨相交。 从大腿附近的鸟类中除去过多的皮肤和脂肪，并从乳房周围的鸟类中除去皮肤，使整只鸟分成两个相对平坦的一半。 在每个鼓槌和鸟的大腿之间的膝关节中切入一个凹口，并且每个大腿在髋关节处与鸟的其余部分部分分离。

公开(公告)号：US20060183416A1

公开(公告)日：2006-08-17

申请号：US11344031

申请日：2006-01-31

申请人： Eugene Gagliardi

发明人： Eugene Gagliardi

IPC分类号： A22C25/18

CPC分类号： A22C21/0023

摘要： A method of cutting a whole bird to form bird meat products comprises: removing a portion of each of the wings of the bird including the wing tip sections and the center, two bone sections; removing both of the breasts and the drumettes of the wings from the remainder of the bird leaving the drumettes attached to the removed breasts; and cutting through each of the removed breasts along cut lines extending approximately one third of the distance along the length of each of the removed breasts and generally parallel to the bones of the removed drumettes to create two breast products and two breast/drumette products. In one embodiment the breast products are cut in half lengthwise to form smaller breast products.

摘要翻译： 一种切割整只鸟以形成鸟肉产品的方法包括：移除包括翼尖部分和中心的鸟的每个翼的一部分，两个骨部分; 从离开附着在去除的乳房的鼓的鸟的剩余部分中移除机翼的乳房和鼓膜; 并且沿着沿着每个除去的乳房的长度延伸大约三分之一距离的切割线切割每个去除的乳房，并且通常平行于去除的鼓的骨头以形成两个乳房产品和两个乳房/鼓具产品。 在一个实施例中，乳房产品被半长度地切割以形成较小的乳房产品。

公开(公告)号：US20050266785A1

公开(公告)日：2005-12-01

申请号：US11125668

申请日：2005-05-10

申请人： Eugene Gagliardi

发明人： Eugene Gagliardi

IPC分类号： A22C17/00 ,  A22C17/02 ,  A22C17/04 ,  A22C21/00

CPC分类号： A22C21/0076 ,  A22C17/04

摘要： A method of cutting the thigh of a bird forms a boneless thigh meat product. The thigh has a bone, first and second lateral sides, top and bottom surfaces, a thin muscle proximate the first lateral side and a thick muscle proximate the second lateral side. The method comprises removing the bone and any other inedible components from the thigh to provide a boneless thigh. The boneless thigh is cut from the top surface to the bottom surface along a first cut line to remove the thin muscle. The thick muscle is cut along a second cut line extending generally parallel to the top surface to remove a small top (red) muscle. The thick muscle is then cut along a third cut line extending generally parallel to the top and bottom surfaces and generally half way between the top and bottom surfaces to create two generally equal sized thigh meat pieces. The generally equally sized thigh meat pieces are cut along a plurality of generally parallel, generally equally spaced, generally longitudinally extending fourth cut lines to create a plurality of elongated boneless thigh meat strips.

摘要翻译： 一种切割大腿的方法是形成无骨大腿肉制品。 大腿具有骨骼，第一和第二侧面，顶部和底部表面，靠近第一侧面的细肌肉和靠近第二侧面的较厚的肌肉。 该方法包括从大腿中移除骨骼和任何其它不可食用的部件以提供无骨大腿。 无骨大腿沿着第一条切割线从上表面切割到底部表面以去除细肌肉。 沿着大致平行于顶部表面延伸的第二切割线切割粗肌肉以去除小的顶部（红色）肌肉。 然后沿着大致平行于顶部和底部表面延伸的第三切割线切割粗糙的肌肉，并且通常在顶部和底部表面之间的中间部分形成两个大致相等尺寸的大腿肉块。 大致相同尺寸的大腿肉块沿着多个大致平行的，大体上等间隔的大致纵向延伸的第四切割线切割，以形成多个细长的无骨大腿肉条。

公开(公告)号：US20050124276A1

公开(公告)日：2005-06-09

申请号：US10987048

申请日：2004-11-12

申请人： Eugene Gagliardi

发明人： Eugene Gagliardi

IPC分类号： A22C9/00

CPC分类号： A22C9/004

摘要： An apparatus for flattening and tenderizing meat comprises a pair of generally cylindrical macerating rollers each having a generally smooth circumferential outer surface with a plurality of generally parallel, generally equally circumferentially spaced apart ridges extending outwardly from the circumferential surface along the axial length of the roller. The rollers are generally parallel to each other and spaced apart and are supported in a frame in an offset manner for rotation in opposite directions such that during rotation of the rollers the ridges of the first roller fall between the ridges of the second roller with a predetermined distance therebetween and the ridges of the second roller fall within the ridges of the first roller with the predetermined distance therebetween. When meat is fed into the space between the rotating rollers the meat is gripped by the ridges and is pulled between the rollers where the meat is flattened and tenderized by the rollers.

摘要翻译： 用于压扁和嫩化肉的设备包括一对通常为圆柱形的浸渍辊，每个辊具有大致平滑的周向外表面，其具有多个大致平行的，大致相等的周向间隔开的脊，其沿着辊的轴向长度从圆周表面向外延伸。 辊通常彼此平行并间隔开并且以偏移的方式支撑在框架中以在相反的方向上旋转，使得在辊的旋转期间，第一辊的脊以预定的方式落在第二辊的脊之间 它们之间的距离和第二辊的脊部以其间具有预定距离落在第一辊的脊中。 当肉被送入旋转辊之间的空间中时，肉被脊部抓住，并且被推到辊之间，在该辊之间，肉被平坦化并被辊压缩。

公开(公告)号：US20050123664A1

公开(公告)日：2005-06-09

申请号：US10985211

申请日：2004-11-10

申请人： Eugene Gagliardi

发明人： Eugene Gagliardi

IPC分类号： A22C17/00 ,  A23B4/00 ,  A23L13/00

CPC分类号： A22C17/0006 ,  A23L13/00

摘要： A method of cutting a primal cut of meat having a width, a thickness and an elongated length with the grain of the meat extending generally parallel to the length to form a meat product simulating the appearance of a tenderloin comprises cutting the primal cut along a first cut line. The first cut line extends through the thickness and along the length of the primal cut to separate a first meat portion from the remainder of the primal cut. The first cut line is spaced from a lateral side of the primal cut by a predetermined distance generally corresponding to the thickness of the primal cut so that the first meat portion is elongated and generally square shaped in end view. The first meat portion is then cut along four generally curved second cut lines along the entire length of the first meat portion for removing the four corner pieces of the first meat portion when seen in end view. The removal of the four corner pieces results in the first meat portion being generally cylindrically shaped and having an appearance simulative of a tenderloin.

摘要翻译： 一种切割具有宽度，厚度和细长度的肉的原始切割的方法，其中肉的谷物大致平行于长度延伸以形成模拟里脊肉外观的肉制品，包括沿着第一 切线。 第一切割线延伸穿过厚度并且沿着原始切割的长度延伸以将第一肉部分与原始切口的其余部分分开。 第一切割线与原始切口的横向侧面间隔开预定距离，该预定距离通常对应于原始切口的厚度，使得第一肉部分是细长的并且在端视图中大致正方形。 然后沿着第一肉部分的整个长度沿着四个大致弯曲的第二切割线切割第一肉部分，以在端视图中看到时去除第一肉部分的四个拐角部分。 四个角块的移除导致第一肉部分通常为圆柱形并且具有模仿里脊肉的外观。