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    Method for treating a food product by means of non-conventional resistive heating
    2.
    发明授权
    Method for treating a food product by means of non-conventional resistive heating 有权

    公开(公告)号：US11528917B2

    公开(公告)日：2022-12-20

    申请号：US16959974

    申请日：2018-12-20

    申请人： Fritz Kortschack

    发明人： Fritz Kortschack ,  Kevin Eberhardt

    IPC分类号： A23B4/01 ,  A23L5/10 ,  A22C13/00 ,  A22C15/00 ,  B65G15/14 ,  B65G15/42 ,  H05B1/02 ,  H05B3/00 ,  H05B3/03 ,  H05B3/14

    摘要： The invention relates to a method for treating a food product by non-conventional resistive heating using. contact with spaced-apart electrically conductive electrodes connected to a power source that regulates current to the electrodes by pausing heating of the food product to a predetermined temperature. The electrodes are configured into two groups at a first distance from one another. Each electrode group has individual electrodes, similar to a comb-like set of needles, wherein neighboring needles of each group are at a second distance from one another that is greater than or equal to the first distance. Each set of needles penetrates the food product such that points of the needles leave penetration points, wherein the food product is accommodated in a space between two conveyor belts and the individual electrodes extend from at least one of the conveyor belts in the direction of the opposite conveyor belt.

    Process and apparatus for rapid preparation of dry sausage
    6.
    发明授权
    Process and apparatus for rapid preparation of dry sausage 有权

    公开(公告)号：US09526258B2

    公开(公告)日：2016-12-27

    申请号：US13180206

    申请日：2011-07-11

    申请人： James Roberds ,  Larry Hand ,  Dave Taylor ,  Paul Kafer ,  Dan Glowski

    发明人： James Roberds ,  Larry Hand ,  Dave Taylor ,  Paul Kafer ,  Dan Glowski

    IPC分类号： A23B4/01 ,  A22C11/00 ,  A23B4/03 ,  A23L3/01

    摘要： 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.

    RAPID PARTIAL DRYING OF SAUSAGE LOGS
    7.
    发明申请
    RAPID PARTIAL DRYING OF SAUSAGE LOGS 审中-公开
    快速部分干燥SAUSAGE LOGS

    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。

    NON-THERMAL ELECTROMAGNETIC STERILIZATION
    9.
    发明申请
    NON-THERMAL ELECTROMAGNETIC STERILIZATION 有权

    公开(公告)号：US20150118369A1

    公开(公告)日：2015-04-30

    申请号：US14064504

    申请日：2013-10-28

    申请人： Elwha LLC

    发明人： Roderick A. Hyde ,  Lowell L. Wood, JR.

    IPC分类号： A23B4/01 ,  A61L2/08 ,  G01K13/00 ,  A23B7/01

    CPC分类号： A23B4/01 ,  A23B7/01 ,  A23V2002/00 ,  A61L2/08 ,  A61L2/12 ,  A61L2202/14 ,  A61L2202/25 ,  G01K13/00

    摘要： The present disclosure provides systems and methods associated with non-thermal electroporation. One or more electromagnetic radiation sources may be used to generate an interference pattern having at least one antinode. The electric field associated with the antinode may be configured to cause irreversible electroporation. Thus, the antinode may be suitable for at least partial sterilization by rendering cells as non-viable through electroporation. An antinode may be formed by constructive interference of two or more lobes of two or more radiation sources. An antinode may be spatially varied with respect to an object, volume, and/or surface. A controller may spatially vary an antinode according to an electroporation pattern, such as a stochastic or rasterizing pattern, to achieve a desired sterilization level and/or maintain a temperature characteristic (e.g., absolute temperature, relative temperature, and/or rate of change) with a threshold range.

    System and method for making casingless sausage
    10.
    发明授权
    System and method for making casingless sausage 失效
    无菌香肠的制作方法

    公开(公告)号：US06989170B2

    公开(公告)日：2006-01-24

    申请号：US10664516

    申请日：2003-09-17

    申请人： Maiyuran Konanayakam ,  Richard W. Jones, Jr. ,  Jorge K. Succar

    发明人： Maiyuran Konanayakam ,  Richard W. Jones, Jr. ,  Jorge K. Succar

    IPC分类号： A22C11/00 ,  A23B4/01

    CPC分类号： A23L13/65

    摘要： A method and system for producing a casingless sausage product. An emulsion, such as a meat emulsion, is heated by a first heating element, such as conductive element, such as a heat exchanger or a direct heating element, from a first temperature to an initial heating temperature. The initial heating forms a warm emulsion. After the first heating stage, the warmed emulsion is heated again during a second stage with a second heating element from the initial heating temperature to a higher, second heating temperature. Other numbers of heating elements can be utilized as necessary. The second heating element can be a rapid heating element, such as a microwave or radio frequency (RF). The second heating produces a casingless sausage. The casingless sausage is subsequently cooled or chilled to produce the casingless sausage product. The product can be cut to a length and packaged in a container or can.

    摘要翻译： 一种生产无套肠香肠产品的方法和系统。 乳液，例如肉糜，由诸如热交换器或直接加热元件的导电元件的第一加热元件从第一温度加热到初始加热温度。 初始加热形成温暖的乳液。 在第一加热阶段之后，在第二阶段期间再次加热温热的乳液，其中第二加热元件从初始加热温度升至更高的第二加热温度。 可以根据需要使用其他数量的加热元件。 第二加热元件可以是快速加热元件，例如微波或射频（RF）。 第二次加热产生无套管香肠。 随后将无套肠香肠冷却或冷冻以产生无套肠香肠产品。 该产品可以切割成一定长度并包装在容器或罐中。