Bizarre Patents
User-operated amusement apparatus for kicking the user's buttocks
An apparatus including a user-operated and controlled apparatus for self-infliction of repetitive blows to the user's buttocks by a plurality of elongated arms bearing flexible extensions that rotate under the user's control.
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| Number | Title | Issue Date |
| 7288275 | Apparatus and process for forming pet treats An animal chew is provided formed by rolling a mixture of binder and base material into a sheet. Base material, such as an edible material, including but not limited to starch, protein matter, vegetable or plant matter, is mixed with a binder. The mixture is then su... | 10/30/2007 |
| 7244461 | Method of preparing liquid smoke The invention relates to a method of preparing a smoke extract, which method comprises the steps of i) preparing a char from wood or cellulose preferably by pyrolysis, ii) extracting one or more fractions of the char with an extraction solvent in its supercritical s... | 07/17/2007 |
| 7008657 | Method and apparatus for cooking meat A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored.... | 03/07/2006 |
| 6713106 | Method of making bacon products A method of making a bacon product from a frozen bacon belly is disclosed. The method includes the steps of cutting the frozen bacon belly into slices of a predetermined shape, and coating the bacon slices with an aqueous brine solution to result in a brine solution... | 03/30/2004 |
| 6689403 | Mixture for reddening meat products The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×108 and 5×1010 germs of a nitrate-reducing microorganism suitable for ... | 02/10/2004 |
| 6224927 | Process for preparing bacon chips and patties Bacon chips, bacon patties and bacon pizza topping products are provided from meat sources which include ends and pieces of cured bacon bellies which are bound together by an uncooked meat trimmings binder which has the brine flavor of the bacon ends and ... | 05/01/2001 |
| 5534279 | Process for producing a low sodium meat product The process of meat curing involves a number of steps. Such steps include the injection of a brine composition into a meat product. The brine composition of the present invention comprises calcium citrate, calcium lactate, potassium chloride, lactose, sac... | 07/09/1996 |
| 5336510 | Color-stable syrup and beverage compositions fortified with vitamin C, and methods of making such compositions The invention is directed to color-stable syrup and beverage compositions fortified with vitamin C (ascorbic acid) which contain an azo food dye, such as FD&C Yellow #6. Riboflavin (vitamin B2) is employed as a color stabilizer and effectively prevents de... | 08/09/1994 |
| 5030461 | Colored shoyu (soy sauce) Shoyu, a liquid seasoning, has a blackish purple or blackish brown color, however, such color peculiar to the conventional shoyu is decolored and the shoyu is colored various colors such as red, blue, yellow, green, etc., whereby the conventional shoyu ca... | 07/09/1991 |
| 4957756 | Method for preparing cooked or precooked bacon A process for preparing cooked bacon which includes the step of microwave cooking slices of a cured but unsmoked pork belly to produce precooked bacon having the organoleptic properties of precooked conventionally smoked bacon. The conventional smoking st... | 09/18/1990 |
| 4948621 | Composition for treatment meat A composition is provided of inorganic polyphosphates which will form a clear, stable solution suitable for injection into meat products. The composition comprises sodium tripolyphosphate and a long-chain glassy phosphate in sufficient quantities to provi... | 08/14/1990 |
| 4886673 | Method of preserving meat products and microorganisms for the stabilization of meat products Microorganisms suitable for the stabilization of meat products. The present invention is intended to provide novel microorganisms, which lead within a short period of time to a particularly pure and agreeable aroma, a satisfactory pickled color and a stab... | 12/12/1989 |
| 4844925 | Process for inhibiting formation of N-nitrosamines in a nitrite-cured food product A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120° C. to 210° C. is incorporated in the food product, the amount of extr... | 07/04/1989 |
| 4806373 | Process for curing meat with fruit juice A process is disclosed for curing meat using certain fruit juices or a fruit juice composition. In one embodiment, the process involves the steps of (a) contacting the meat with a curing composition comprising apple juice, grape juice, pear juice, cherry ... | 02/21/1989 |
| 4781934 | Process and composition for curing meat Pork and other meat products are cured with pickling solutions from which nitrite is effectively exhausted during curing, thereby avoiding nitrosoamine formation, by buffering the solutions at the requisite acid pH with an alkali metal (M) glassy phosphat... | 11/01/1988 |
| 4753809 | Country ham curing process A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams; subjecting the hams to ultraviolet light for a period of days... | 06/28/1988 |
| 4576825 | Method and composition for curing meat The formation of nitrosamines in cooked, cured meat products such as ham and bacon is reduced by a process in which the meat is injected with a curing solution containing nitrite and a food grade acid encapsulated with a coating material which melts at a ... | 03/18/1986 |
| 4543260 | Process for curing bacon, product thereof and composition therefor Residual nitrite levels in bacon can be lowered using a curing system of salt, nitric oxide-forming compound, such as sodium nitrite, erythorbate and a blend of sodium hexametaphosphate with a carbonate alkalizing agent, preferably sodium bicarbonate.... | 09/24/1985 |
| 4478859 | Method of making stable emulsified meat products An emulsified meat product is made stable and resistant to acid deterioration by adding to the product up to 0.5% xanthan gum. The salt content of the emulsified product is reduced about five-fold by storing the product in an acidic pickle.... | 10/23/1984 |
| 4463027 | Method of forming a meat curing brine A subtantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substant... | 07/31/1984 |
| 4463026 | Meat curing brine A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substan... | 07/31/1984 |
| 4443484 | Method for preservation of meat products The compound 3-(4-tolysulfonyl) acrylonitrile, when incorporated in meat products together with an alkali metal nitrite salt, has been found effective in inhibiting the growth of Clostridium botulinum and consequent production of toxin in meat products on... | 04/17/1984 |
| 4443483 | Method for inhibiting nitrosamine formation during cooking of meat A method for inhibiting the formation of nitrosamines during the cooking of a nitrite-cured meat, by introducing a gamma pyrone compound, optionally in combination with a reducing sugar or liquid smoke, into the meat prior to cooking.... | 04/17/1984 |
| 4435433 | Method for inhibiting nitrosamine formation and eliminating surface charring during meat cooking A method for nitrite-curing meat generally, and bacon in particular, wherein the cured product exhibits both a reduced tendency to form nitrosamines and a resistance to surface charring when cooked. The method utilizes the essential step of introducing a ... | 03/06/1984 |
| 4434187 | Meat curing composition A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substan... | 02/28/1984 |
| 4414232 | Process for preparing cooked bacon having reduced levels of N-nitrosamines A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise ap... | 11/08/1983 |
| 4411922 | Process for preparing cooked meat having reduced levels of N-nitrosamines A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps nitrite-curing, heat processing and slicing a meat product and then spraying or otherwise apply... | 10/25/1983 |
| 4395428 | Process for preparing cooked meat having reduced levels of N-nitrosamines A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of introducing into uncured meat a nitrite-containing curing composition, a tocopherol and an a... | 07/26/1983 |
| 4379794 | Process for preparing cooked bacon having reduced levels of N-nitrosamines A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise ap... | 04/12/1983 |
| 4378379 | Meat product, and method of its manufacture A pork meat product resembling lean ham or the like is prepared by utilizing essentially scrap meat pieces or chunks, and pork belly wherein the pork belly is deboned and gristle and cartilage removed, as well as a major portion of the fat therefrom to re... | 03/29/1983 |
| 4362750 | Production of fermented type sausage Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.... | 12/07/1982 |
| 4356203 | Process for producing cured meat products having antibotulinal activity A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a powder or aqueous solution and (B) a nitrite salt in the for... | 10/26/1982 |
| 4342789 | Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat A process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in pork which comprises separately adding to the pork (A) a liquid or powdery additive composition containing sorbic acid or potassium sorbate and optionally (A') a pow... | 08/03/1982 |
| 4315948 | Process for preparing cooked bacon having reduced levels of N-nitrosamines This invention relates to a process for preparing bacon and, more particularly, to a process for preparing bacon which, when cooked, will have reduced levels of N-nitrosamines by injecting green bacon bellies with a curing solution composed of a nitrite-c... | 02/16/1982 |
| 4315015 | Process for preparing cooked bacon having reduced levels of N-nitrosamines A process for preparing cured bacon which when cooked for consumption contains substantially reduced levels of N-nitrosamines. The process comprises the steps of preparing a nitrite-stable injectable curing solution containing a nitrite, a liquid smoke an... | 02/09/1982 |
| 4305966 | Process for making bacon having antibotulinal stability A process for making bacon having antibotulinal stability, comprising adding to pork, which has been cured with a curing agent so as to contain no more than 30 ppm of nitrite radical (NO2-) and not higher than 0.26% of potassium sorb... | 12/15/1981 |
| 4305965 | Bacon and meat analogues A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a comminuted fat component which is treated with a curing pickle... | 12/15/1981 |
| 4299852 | Process for the preparation of botulinal resistant meat products A process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C10 - or C12 -fatty acid, and the minimum amount necessary, for t... | 11/10/1981 |
| 4279935 | Dry sausage processing with added acid An extremely rapid, economical and safe method of producing dry sausages comprising adding natural bactericides and bacteriostats to comminuted meats in an amount sufficient to at least inhibit growth of the generally encountered pathogenic and non-pathog... | 07/21/1981 |
| 4277508 | Cured meat product and process for preparing the same A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which distribution and marketing of the meats may take place whi... | 07/07/1981 |
