公开(公告)号：US11679937B2

公开(公告)日：2023-06-20

申请号：US14440127

申请日：2013-11-01

申请人： SMITHFIELD FOODS, INC.

发明人： Paul Kafer ,  Dave Taylor ,  James Roberds

IPC分类号： B65G15/24 ,  A23L13/60 ,  A23L5/30 ,  A23L3/54 ,  A23B4/03 ,  A23L13/40 ,  A23B4/12

CPC分类号： B65G15/24 ,  A23B4/03 ,  A23L3/54 ,  A23L5/34 ,  A23L13/45 ,  A23L13/65 ,  A23B4/12 ,  A23V2002/00

摘要： 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.

公开(公告)号：US10918123B2

公开(公告)日：2021-02-16

申请号：US16189149

申请日：2018-11-13

申请人： SMITHFIELD FOODS, INC.

发明人： James Roberds ,  Charles O. Dairo ,  Larry W. Hand

IPC分类号： A23L13/60 ,  A22C7/00 ,  A22C17/00 ,  A23P30/10 ,  A23L13/00 ,  A23P20/20

摘要： 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.

公开(公告)号：US20150313268A1

公开(公告)日：2015-11-05

申请号：US14440127

申请日：2013-11-01

申请人： SMITHFIELD FOODS, INC.

发明人： Paul Kafer ,  Dave Taylor ,  James Roberds

IPC分类号： A23L1/317 ,  A23L1/025 ,  B65G15/24 ,  A23L1/314

CPC分类号： B65G15/24 ,  A23B4/03 ,  A23B4/12 ,  A23L3/54 ,  A23L5/34 ,  A23L13/45 ,  A23L13/65 ,  A23V2002/00

摘要： 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.

摘要翻译： 制造干香肠的方法，包括制备干香肠肉混合物，将水分填充到套管或模具中，或挤出到模具中，发酵混合物，帽子处理香肠原木，任选地从香肠原木中除去外壳，冷却 轮胎香肠登录到足够低的温度以允许切割，切割香肠，将香肠片放置在输送机上，可选地多层或螺旋输送机组件，并将输送机和香肠碎片通过腔室。 该方法还包括向室中引入调节空气的供应，相对湿度低于约60％的空气和在至少约40°F至130°F范围内的温度，并引入供应 的微波进入房间。 选择供气和微波来将香肠片的水分含量降低到预定的水分与蛋白质的比率。

公开(公告)号：US20150264947A1

公开(公告)日：2015-09-24

申请号：US14438336

申请日：2013-10-17

申请人： SMITHFIELD FOODS, INC.

发明人： Paul Kafer ,  Dave Taylor ,  James Roberds

IPC分类号： A23B4/03 ,  A23B4/01 ,  A23B4/22

CPC分类号： A23B4/03 ,  A23B4/01 ,  A23B4/023 ,  A23B4/22 ,  A23L3/01 ,  A23L13/65 ,  A23V2002/00

摘要： 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.

摘要翻译： 制造干肠的方法，其包括香肠原木的快速部分干燥。 该方法包括制备肉混合物，将肉混合物填充到套管或模具中，或挤压成模具，形成香肠原木，发酵香肠原木，热处理香肠原木，将香肠放置在输送机上，通过输送机和 香肠通过一个室，并干燥部分干燥的香肠原木。 该方法还包括向室中引入调节空气的供应，空气的相对湿度低于约60％，温度在至少约40°F至130°F的范围内，并引入微波炉 进入房间 选择空气供应和微波以及干燥条件以将肉的水分含量降低至预定的水分与蛋白质的比率。