CA2297863C - Methode et appareil de fabrication de pepperoni - Google Patents

Methode et appareil de fabrication de pepperoni Download PDF

Info

Publication number: CA2297863C
Authority: CA; Canada
Prior art keywords: sausage; dryer; air; spiral; pepperoni
Prior art date: 1999-02-05
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Expired - Fee Related

Application number

CA002297863A

Other languages

English (en)

Other versions

CA2297863A1 (fr

Inventor

James Roberds

Luke B. Rainbolt

Kyle A. Newkirk

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Tyson Deli Inc

Original Assignee

H&M Food Systems Co Inc

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1999-02-05

Filing date

2000-02-02

Publication date

2003-12-09

1999-02-05 Priority claimed from US09/246,783 external-priority patent/US6524633B2/en

2000-02-02 Application filed by H&M Food Systems Co Inc filed Critical H&M Food Systems Co Inc

2000-08-05 Publication of CA2297863A1 publication Critical patent/CA2297863A1/fr

2003-12-09 Application granted granted Critical

2003-12-09 Publication of CA2297863C publication Critical patent/CA2297863C/fr

2020-02-02 Anticipated expiration legal-status Critical

Status Expired - Fee Related legal-status Critical Current

Links

238000000034 method Methods 0.000 title claims abstract description 86
238000004519 manufacturing process Methods 0.000 title abstract description 20
235000013580 sausages Nutrition 0.000 claims abstract description 101
230000008569 process Effects 0.000 claims abstract description 78
235000013372 meat Nutrition 0.000 claims abstract description 53
239000000203 mixture Substances 0.000 claims abstract description 45
238000010411 cooking Methods 0.000 claims abstract description 26
230000001143 conditioned effect Effects 0.000 claims abstract description 23
238000002156 mixing Methods 0.000 claims abstract description 9
238000000855 fermentation Methods 0.000 claims abstract description 7
230000004151 fermentation Effects 0.000 claims abstract description 7
238000001035 drying Methods 0.000 claims description 42
238000001816 cooling Methods 0.000 claims description 15
238000005057 refrigeration Methods 0.000 claims description 15
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
238000004378 air conditioning Methods 0.000 claims description 9
102000004169 proteins and genes Human genes 0.000 claims description 6
108090000623 proteins and genes Proteins 0.000 claims description 6
238000001125 extrusion Methods 0.000 claims description 5
150000003839 salts Chemical class 0.000 claims description 5
239000004615 ingredient Substances 0.000 claims description 4
239000004278 EU approved seasoning Substances 0.000 claims 2
238000000151 deposition Methods 0.000 claims 2
235000011194 food seasoning agent Nutrition 0.000 claims 2
238000000227 grinding Methods 0.000 abstract description 4
239000000047 product Substances 0.000 description 56
235000013305 food Nutrition 0.000 description 13
235000013550 pizza Nutrition 0.000 description 10
238000002360 preparation method Methods 0.000 description 9
238000012545 processing Methods 0.000 description 8
235000015241 bacon Nutrition 0.000 description 7
235000013622 meat product Nutrition 0.000 description 7
238000007710 freezing Methods 0.000 description 5
230000008014 freezing Effects 0.000 description 5
238000004806 packaging method and process Methods 0.000 description 4
239000000126 substance Substances 0.000 description 4
238000012546 transfer Methods 0.000 description 4
210000000988 bone and bone Anatomy 0.000 description 3
238000005516 engineering process Methods 0.000 description 3
239000000835 fiber Substances 0.000 description 3
238000009472 formulation Methods 0.000 description 3
239000000463 material Substances 0.000 description 3
244000144977 poultry Species 0.000 description 3
235000013594 poultry meat Nutrition 0.000 description 3
235000013599 spices Nutrition 0.000 description 3
241000251468 Actinopterygii Species 0.000 description 2
QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
206010039509 Scab Diseases 0.000 description 2
235000015278 beef Nutrition 0.000 description 2
230000008901 benefit Effects 0.000 description 2
239000002274 desiccant Substances 0.000 description 2
239000008121 dextrose Substances 0.000 description 2
238000010438 heat treatment Methods 0.000 description 2
230000006872 improvement Effects 0.000 description 2
239000008601 oleoresin Substances 0.000 description 2
235000015277 pork Nutrition 0.000 description 2
241000287828 Gallus gallus Species 0.000 description 1
239000002253 acid Substances 0.000 description 1
230000002378 acidificating effect Effects 0.000 description 1
229910021529 ammonia Inorganic materials 0.000 description 1
230000000844 anti-bacterial effect Effects 0.000 description 1
238000013459 approach Methods 0.000 description 1
239000003899 bactericide agent Substances 0.000 description 1
238000004140 cleaning Methods 0.000 description 1
238000009833 condensation Methods 0.000 description 1
230000005494 condensation Effects 0.000 description 1
230000018044 dehydration Effects 0.000 description 1
238000006297 dehydration reaction Methods 0.000 description 1
230000001419 dependent effect Effects 0.000 description 1
239000003599 detergent Substances 0.000 description 1
230000000694 effects Effects 0.000 description 1
230000008030 elimination Effects 0.000 description 1
238000003379 elimination reaction Methods 0.000 description 1
235000019441 ethanol Nutrition 0.000 description 1
239000012467 final product Substances 0.000 description 1
230000009969 flowable effect Effects 0.000 description 1
235000020993 ground meat Nutrition 0.000 description 1
235000015220 hamburgers Nutrition 0.000 description 1
230000036571 hydration Effects 0.000 description 1
238000006703 hydration reaction Methods 0.000 description 1
238000007654 immersion Methods 0.000 description 1
238000009434 installation Methods 0.000 description 1
235000015255 meat loaf Nutrition 0.000 description 1
238000002844 melting Methods 0.000 description 1
230000008018 melting Effects 0.000 description 1
230000004048 modification Effects 0.000 description 1
238000012986 modification Methods 0.000 description 1
238000000465 moulding Methods 0.000 description 1
239000002245 particle Substances 0.000 description 1
235000020995 raw meat Nutrition 0.000 description 1
230000009467 reduction Effects 0.000 description 1
239000007921 spray Substances 0.000 description 1
238000012360 testing method Methods 0.000 description 1
238000009489 vacuum treatment Methods 0.000 description 1
235000013311 vegetables Nutrition 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/031—Apparatus for drying
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Chemical & Material Sciences (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Wood Science & Technology (AREA)
Zoology (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Meat, Egg Or Seafood Products (AREA)

CA002297863A 1999-02-05 2000-02-02 Methode et appareil de fabrication de pepperoni Expired - Fee Related CA2297863C (fr)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
US09/246,783		1999-02-05
US09/246,783 US6524633B2 (en)	1998-04-16	1999-02-05	Process and apparatus for preparing pepperoni

Publications (2)

Publication Number	Publication Date
CA2297863A1 CA2297863A1 (fr)	2000-08-05
CA2297863C true CA2297863C (fr)	2003-12-09

Family

ID=30443814

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
CA002297863A Expired - Fee Related CA2297863C (fr)	1999-02-05	2000-02-02	Methode et appareil de fabrication de pepperoni

Country Status (2)

Country	Link
CA (1)	CA2297863C (fr)
MX (1)	MXPA00001245A (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US20140256240A1 (en)	2009-01-28	2014-09-11	Metalquimia, S.A.	Process for preparing a meat product using a forced convection treatment unit
DK2213178T3 (da)	2009-01-28	2013-03-04	Metalquimia Sa	Behandlingsenhed med tvungen konvektion til et kødprodukt skåret i skiver og en fremgangsmåde til behandling af et kødprodukt under anvendelse af førnævnte enhed
ITTO20090506A1 (it) *	2009-07-06	2011-01-07	Bartolomeo Cerato	Procedimento per la preparazione di insaccati, particolarmente salami

2000
- 2000-02-02 CA CA002297863A patent/CA2297863C/fr not_active Expired - Fee Related
- 2000-02-04 MX MXPA00001245A patent/MXPA00001245A/es active IP Right Grant

Also Published As

Publication number	Publication date
MXPA00001245A (es)	2002-04-24
CA2297863A1 (fr)	2000-08-05

Legal Events

Date	Code	Title	Description
2000-04-06	EEER	Examination request
2017-03-16	MKLA	Lapsed	Effective date: 20170202

Publication	Publication Date	Title
US5942265A (en)	1999-08-24	Process and apparatus for preparing pepperoni
US6524633B2 (en)	2003-02-25	Process and apparatus for preparing pepperoni
RU2723644C2 (ru)	2020-06-17	Установка и способ воздушной сушки для воздушной сушки разрезанных пищевых продуктов
DK2911531T3 (en)	2018-11-26	Quick partial drying of sausage bars
US9713335B2 (en)	2017-07-25	Process and apparatus for rapid preparation of dry sausage
CA2890228C (fr)	2021-11-16	Sechoirs de four a micro-ondes a etages multiples et en spirale pour la preparation rapide de saucisse seche
EP2213178B1 (fr)	2012-11-21	Unité de traitement de convection forcée pour un produit carnée coupé en tranches et méthode de traitement d'un produit carnée utilisant ladite unité
US6531172B2 (en)	2003-03-11	Method for treating an item during travel of the item along a treating trough
CA2297863C (fr)	2003-12-09	Methode et appareil de fabrication de pepperoni
US20070248743A1 (en)	2007-10-25	Food processing apparatus and method
US10842159B2 (en)	2020-11-24	Forced convection treatment unit
US20120207879A1 (en)	2012-08-16	Quick Dry Process for Drying Meat
KR101798157B1 (ko)	2017-11-16	고온 열풍을 이용한 육포의 다단계 건조 방법
MXPA99003455A (en)	2000-08-01	Process and apparatus to prepare peper
KR960014836B1 (ko)	1996-10-21	연육질 농수산식품의 건조장치 및 건조방법
DK2520172T3 (en)	2015-06-29	Process for rapid preparation of dried sausage
HK40001477A (en)	2020-02-28	Rapid partial drying of sausage logs
HK40001477B (en)	2022-09-23	Rapid partial drying of sausage logs
EP4275513A1 (fr)	2023-11-15	Procédé de traitement thermique de produits alimentaires