Bizarre Patents
Combination Beverage Container and Spittoon
A combination beverage container and spittoon includes a bottom portion including outer wall and a first inner wall defining a spittoon space.
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| Number | Title | Issue Date |
| 7357953 | Method for manufacturing sausages, and container for containing sausages to be processed The invention relates to a method for manufacturing dry sausages by the successive processing steps of: A) manufacturing a half-finished product which is still to be dried and consists of a skin filled with a sausage filling, and B) drying the half-finished product ... | 04/15/2008 |
| 7325486 | Food processing apparatus and method A food processing system includes a food processing chamber for processing a food product, such as meat products such as hot dogs, sausages, poultry, fish, and other food items. A high speed serial to parallel loading station delivery system is provided. The food pr... | 02/05/2008 |
| 7288214 | Coagulation solution for causing coagulation of a collagen Described is a coagulation solution suitable for causing coagulation of a collagen-containing casing of a co-extruded food product. This coagulation solution comprises a highly soluble inorganic salt. The pH of the coagulation solution is adjusted using a buffer sol... | 10/30/2007 |
| 7222738 | Sorting system for multiple conveyor belts An apparatus and a method for sorting workpieces (204) includes multiple conveyors (201, 202), a scanner (208), an offloading device (216), a workpiece processor (218), and a computer (210). The computer has instructions for... | 05/29/2007 |
| 7220176 | System and method for production of exact weight ground meat A method and system for producing portions of ground meat having a predetermined target weight is disclosed. This system includes a pump assembly that is capable of extruding a stream of ground meat, a conveyor that is capable of transporting the stream of ground me... | 05/22/2007 |
| 7090881 | Method of continuous production of dried, ground meat reconstituted as thin slabs The invention concerns a method comprising the following steps: chopping up more or less noble meat, in a chopper; at the output of the chopper conveying the minced meat into a meat pump, continuously presented in the form of a tube or a continuous flattened strip; ... | 08/15/2006 |
| 7078068 | Methods for coagulating collagen using phosphate brine solutions Methods for coagulating collagen and producing a food product by contacting the collagen with a solution comprising at least about 40% by weight of a phosphate salt mixture wherein the phosphate salt mixture is comprised of at least two phosphate salts selected from... | 07/18/2006 |
| 6740349 | Apparatus and method for forming casingless sausages An apparatus and method is provided for forming shaped food products from an emulsion or batter. A stuffing tube includes a wall defining a central passage for emulsion, and a treating fluid passage positioned within the wall and radially outside of the central pass... | 05/25/2004 |
| 6733812 | Apparatus and method for forming casingless sausages An apparatus and method is disclosed for forming an emulsion or batter into shaped food products without the use of a casing. The apparatus includes a hollow stuffing tube connected to a source of suitable proteinaceous emulsion, and a molding tube mounted about the... | 05/11/2004 |
| 6627236 | Method for making dairy product capsules The invention concerns dairy product capsules and the method for making them. The capsules contain a coating including a food polymer, reactive to multivalent ions, inside which is confined a dairy product. The capsules are characterised in that they have... | 09/30/2003 |
| 6589615 | Thermoplastic food casing A porous food casing consisting essentially of a film of food grade thermoplastic having a plurality of interconnected interstices therein. The interstices are defined by a porosity modifier selected from the group consisting of soybean oil, peanut oil, c... | 07/08/2003 |
| 6444248 | Apparatus and method for forming casingless sausages The present invention relates to apparatus and method for forming a proteinaceous emulsion or batter into shaped food products such as sausages without the use of a casing. A supply of suitable proteinaceous emulsion is provided and such emulsion is conve... | 09/03/2002 |
| 6419968 | Method and apparatus for producing sausage A method for making sausages comprises coextruding sausage paste and collagen to form a continuous sausage body having an outer tube comprising collagen in surrounding relation to the sausage paste. The continuous sausage body is separated into individual... | 07/16/2002 |
| 6326039 | Skinless sausage or frankfurter manufacturing method and apparatus utilizing reusable deformable support In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through a tube whose internal diameter is equal to the desired diameter of the ... | 12/04/2001 |
| 6325859 | Process for preparing beads as food or tobacco additive A method for preparing beads containing at least one active ingredient, such as a flavor, fragrance, vitamin, and/or coloring material, to food or tobacco products, where the active ingredient is released at a controlled rate. Discrete droplets of the act... | 12/04/2001 |
| 6299917 | Food casing from viscose-smoke blend A food casing that is a tubular film having an internal cellulose surface containing smoke components integrally blended with the cellulose. The invention further includes the method for making the food casing of the invention by blending smoke, usually i... | 10/09/2001 |
| 6235328 | Process for producing a linked, co-extruded edible product Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product, and chemically coagulating the co-extruded gel in a bath containing a chemical coagulating agent, such as to provide a collagen casing of su... | 05/22/2001 |
| 6194040 | Multilayered, biaxially-oriented food casing comprising two oxygen-barrier layers An at least four-layer tubular biaxially oriented food casing having an outer layer which includes a mixture of at least one aliphatic and at least one partly aromatic (co)polyamide with or without pigments, and an inner layer which includes aliphatic (co... | 02/27/2001 |
| 6171668 | White food casing having low TiO2 loading An improved white food casing comprising regenerated cellulose containing titanium dioxide pigment in a weight ratio of less than 0.5 to regenerated cellulose in the casing and containing from about 0.3 to about 1.2 milligrams per square meter of casing o... | 01/09/2001 |
| 6089845 | Apparatus for co-extruded collagen coated foodstuffs Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product, and chemically coagulating the co-extruded gel in a bath containing a chemical coagulating agent, such as to provide a collagen casing of su... | 07/18/2000 |
| 6054155 | Brine formulation for curing extruded sausage strand A method for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20° C. is applied to the collagen gel whereby the collagen gel is coagulated... | 04/25/2000 |
| 6013295 | Method for linking coextruded foodstuff A method and means for linking a co-extruded food product strand wherein said strand is stretched after it is extruded and before it is linked.... | 01/11/2000 |
| 6004488 | Continuous process for the manufacture of tubular food casings An improved continuous process for the manufacture of tubular food casings, which allows for the regeneration of casing without an interruption of the process to drive out liquids and gases produced during coagulation and regeneration of the casing, chara... | 12/21/1999 |
| 5997919 | Method and apparatus for removing brine from coextruded sausage strands A method and apparatus for coagulating a coextruded collagen gel on a sausage strand by removing residual brine from the strand after coagulation by passing the elongated sausage strand through an aperture of a flexible diaphragm having a diameter equal t... | 12/07/1999 |
| 5989609 | Method and apparatus for coagulating the outer surface of a sausage strand discharged from a sausage extruding machine The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure e... | 11/23/1999 |
| 5962053 | Edible film and method Described is an edible, water insoluble film which is a blend of polysaccharide and protein and, in particular, a ternary blend of konjac flour as a major constituent, agar and gelatin. Also, described is a method of forming the film including a deacetyla... | 10/05/1999 |
| 5938520 | Conveyor for supporting sausage strands during coagulation cycle, and method of rinsing and drying the same A conveyor assembly for moving an extruded strand of sausage from an extruding machine and for coagulating the outer surface of the strand has first and second conveyor elements mounted on a frame. The conveyor asssembly on the frame slopes downwardly fro... | 08/17/1999 |
| 5928738 | Shirred stick packaging casing The invention relates to a biaxially stretch-oriented and heat-set, single-layer or multilayer shirred stick, polyamide-based packaging casing which has a shirring density of up to 1:200, at a length of the shirred stick of from 40 to 100 cm, and to a pro... | 07/27/1999 |
| 5904943 | Texturised foodstuffs A texturised foodstuff is made by mixing a gell forming edible hydrocoloid (EH) with an edible filamentous fungus (EFF), gelling the EF to form a firm mass and mixing particles of the mass with EF in less gelled condition.... | 05/18/1999 |
| 5843504 | Method and apparatus for coagulating the outer surface of a sausage strand discharged from a sausage extruding machine The sausage strand is extruded onto a belt and carried through a brine shower system for about 40 seconds. The brine is sprayed through nozzles onto the sausage while traveling on the belt. The sausage is turned several times during the shower to insure e... | 12/01/1998 |
| 5840849 | Blends of collagen type I and collagen type III for food casings Blends of collagen type I and collagen type III having crosslinks of the pyridinoline (Pyrid), dihydroxylysinonorleucine (DHLNL) and histidinohyroxylysinonorleucine (HHL) types, wherein the amounts of the crosslinks satisfy the ratio: (Pyrid+DHLNL)/HHL=0.... | 11/24/1998 |
| 5811162 | Sheet-like or tubular food casing based on cellulose hydrate A food casing based on cellulose hydrate, which is preferably used as a sausage casing, in addition to cellulose hydrate, includes a copolymer having units of methyl vinyl ether and maleic acid and/or alkali metal maleate. It can additionally contain furt... | 09/22/1998 |
| 5795605 | Process for producing a linked, co-extruded edible product Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product, and chemically coagulating the co-extruded gel in a bath containing a chemical coagulating agent, such as to provide a collagen casing of su... | 08/18/1998 |
| 5741529 | Adjustable reaction tubs for cellulose An adjustable reaction tub for making tubular cellulosic casings from viscose, the tub having upper rollers mounted to a frame and lower rollers on a roll support mounted to the same frame for adjustable positioning of the lower rollers at any of a range ... | 04/21/1998 |
| 5695800 | Method of preparing a food product encased in a glucomannan film Disclosed is a food product encased in a water insoluble film of glucomannan and a method for its manufacture. In the process an aqueous solution of glucomannan is cast onto the food product surface and then is deacetylated and coagulated in sire by conta... | 12/09/1997 |
| 5554401 | High moisture collagen casings A wet edible collagen casing, having a moisture content of 50 to 90% by weight, which has been formed and cross-linked, and is packed in its wet state.... | 09/10/1996 |
| 5501886 | Cellulose hydrate-based flat or tubular film A cellulose hydrate-based flat or tubular film which is useful as a food casing, particularly preferably as a sausage casing. In addition to cellulose hydrate, it contains a homopolymer having units of N-vinylpyrrolidone, N-vinylpyridone or N-vinylcaprola... | 03/26/1996 |
| 5405664 | Tubular casing with an organochlorine-free coating impermeable to oxygen and water vapor, a process for its production and its use This invention relates to a multilayer organochlorine-free tubular casing consiting of a. a regenerated cellulose substrate, b. optionally a layer of primer, c. a 5 to 40 μm thick, organochlorine-free polymeric water vapor barrier layer which is characterized... | 04/11/1995 |
| 5118519 | Casingless sausage line An apparatus and method are provided for processing batter materials, such as food batter, including sausage batter for wieners and the like, without incorporating the use of any casing for the batter. An elongated ribbon or flow of proteinaceous batter m... | 06/02/1992 |
| 4615889 | Collagen sausage casing and method of preparation A collagen sausage casing having improved clarity and weeping properties and a method of making the casing is disclosed. The casing contains from 50 to 80% by weight of bovine collagen and from 20 to 50% by weight of an acidified brine extracted pork skin... | 10/07/1986 |
