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| Number | Title | Issue Date |
| 7790212 | Method of processing porkhide dog chews The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of raw... | 09/07/2010 |
| 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 |
| 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 |
| 7169451 | Gas-permeable membrane Novel gas-permeable membranes which are particularly useful in the packaging of fresh cut fruit and vegetables, and other respiring biological materials. The membranes have an O2 permeability of at least 775,000 ml/m2.atm.24 hrs, a P10 | 01/30/2007 |
| 6899020 | Jerky oven A smoker oven that includes a housing having an internal cavity having a top portion, a mid-portion, and a lower portion. The internal cavity houses a support frame that has at least one generally horizontal support surface for supporting and rotating a jerky rack. ... | 05/31/2005 |
| 6868777 | Cooker and smoker apparatus and method of smoke generation, recirculation, and exhaust A novel combination cooker and smoker and a novel method of efficiently cooking and smoking foodstuffs are disclosed. The combination cooker and smoker utilizes a novel forced air smoke recirculation path made efficient and compact with the use of single and double-... | 03/22/2005 |
| 6835403 | Method for smoking white rice Method and apparatus are provided for smoking de-husked rice which includes exposing porous holders containing de-husked rice to smoke at a temperature and humidity for a period of time sufficient to impart a smoke flavor to the rice without discoloration. ... | 12/28/2004 |
| 6701829 | Rapid anti-flare-up smoker for grills Two steel plates with perforations in both sheets have narrow bent edges which overlap when the two plates are placed together to for a rapid smoker with approximately 3/4 inch between the plates. A layer of wood chips is placed in the rapid smoker and th... | 03/09/2004 |
| 6644178 | Jerky oven A smoker oven that includes a housing having an internal cavity having a top portion, a mid-portion, and a lower portion. The internal cavity houses a support frame that has at least one generally horizontal support surface for supporting a jerky rack, th... | 11/11/2003 |
| 6602531 | Method for pre-processing of dried food Disclosed is a pre-drying manufacturing process and related equipment for application to food products that are to be dried that calls for a non-re-hydration or soaking treatment of the food prior to drying using a unique activated smoke liquid solution d... | 08/05/2003 |
| 6331322 | Method for processing marine products A method for processing marine products includes a plurality of steps. First put natural charcoal in a vacuum oven and draw air out of the vacuum oven. Second, heat up the interior of the vacuum oven to let charcoal produce carbon monoxide and water vapor... | 12/18/2001 |
| 6316040 | Grilled flavor composition and process to produce This invention is directed to the production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at least 480° C. in an oxygen starved atmosphere in a fast pyr... | 11/13/2001 |
| 6214395 | Liquid smoke browning agent solution A liquid smoke browning agent solution having good browning but minimal or no flavor, and a related method for making same. The liquid smoke browning agent solution may be made from commercially existing delignified wood pulp.... | 04/10/2001 |
| 6203834 | Process for smoking food items An apparatus, and method for cooking and smoking food items and a smoked product produced by the inventive method. The inventive apparatus preferably comprises (a) an oven including a belt-type conveyor, for continuously conveying food items through the o... | 03/20/2001 |
| 6183793 | Baked bean food product and method of making A baked bean food product and method of making for a flavorful baked bean and smoked pork side dish. The baked bean food product and method of making includes ketchup, maple syrup, Worcestershire sauce, dark brown sugar, cayenne pepper, black pepper, pork... | 02/06/2001 |
| 6099882 | Method and apparatus for roasting and smoking skinned food products A system for preparing a skinned food product includes a roasting unit, a smoking chamber, and a conveyor system for transporting the skinned food product through the roasting unit and through the smoking chamber. The roasting unit has a heated zone for a... | 08/08/2000 |
| 6074679 | Stabilized liquid smoke compositions and methods of manufacturing the same Stabilized, dilutable liquid smoke compositions are disclosed. The stabilized liquid smoke compositions contain a liquid smoke composition, an inorganic salt, and, optionally, an inorganic mineral acid, preferably phosphoric acid, such that the weight rat... | 06/13/2000 |
| 6054154 | Method for coating a whole meat muscle product with a powdered mixture Disclosed is a method for applying a powder blend to a whole meat muscle product and the product so produced. A cooked, whole meat muscle product is placed on an electrically grounded support in a coating chamber to expose a surface of the whole meat musc... | 04/25/2000 |
| 6000319 | Apparatus and method for cooking and smoking food An apparatus and method of cooking and smoking food is disclosed. The apparatus has an outer container, an inner container, and a cover for the inner container. The outer container is provided with a bottom wall which receives a smoke material such as woo... | 12/14/1999 |
| 5972401 | Process for manufacturing tasteless super-purified smoke for treating seafood to be frozen and thawed Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke is generated by burning an organic smoking material at pref... | 10/26/1999 |
| 5952029 | Process to produce grilled flavor composition The production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at least 480° C. in an oxygen starved atmosphere in a fast pyrolysis reactor within 1.0 seco... | 09/14/1999 |
| 5922384 | Aromatization of soluble beverages A process for incorporating an aroma-containing substrate into a soluble beverage powder in a filling machine in which the soluble beverage powder is filled into containers. The soluble beverage powder is introduced into the filling machine and caused to ... | 07/13/1999 |
| 5910330 | Process and apparatus for smoking foodstuffs A process for combined smoking and cooking of foodstuffs involves feeding a mixture of superheated steam and liquid smoke vapor into a treating medium which is circulated in a treatment chamber. The mixture is produced by an arrangement of mixing nozzles ... | 06/08/1999 |
| 5891498 | Barbecue grill smoker attachment and method of smoking food products The smoking attachment for use with a barbecue grill has a smoker box with a solid bottom plate, left and right side walls, a rear wall, a top, an open front and two doors that close and substantially seal the smoker box. Support brackets on the side wall... | 04/06/1999 |
| 5520940 | Bag for curing food The present invention concerns a bag for curing food, said bag being made from a heat-resistant, foldable material. Conventionally, simultaneous flavoring and curing of food is awkward. The interior of the bag (1) according to the invention contains mater... | 05/28/1996 |
| 5439691 | Process for reducing carcinogens in foods The present invention relates to a process of preparing a safer fore of grilled or flame-broiled foods by reducing the presence and formation of known and potential carcinogenic compounds in such foods without sacrificing the flavors and organoleptic prop... | 08/08/1995 |
| 5427805 | Briquette containing aromatic pellets Briquettes capable of sustained emission of aromatic volatiles during cooking of food over a heated bed of briquettes comprise a bonded combustible or non-combustible matrix containing within the matrix at least one pellet of combustible aromatic material... | 06/27/1995 |
| 5368872 | Pressure and vacuum smoker apparatus and method A combination pressure and vacuum smoker is described that includes separate compartments for the creation of a fire, the pressurized smoking of foods, and the smoking of foods in a partial vacuum. In operation, a user creates a fire in the fire compartme... | 11/29/1994 |
| 5096727 | Method for improved barbecue grill cooking of food A flavor-imparting powder composition for use with barbecue grills comprising clay and at least one combustible material and which prevents flare-ups and flaming of food juices during grilling.... | 03/17/1992 |
| 5070777 | Smoking grate for domestic charcoal barbeque grills A smoking grate for conventional domestic barbeque grills that includes a circular food smoking grid having a continuous outer rim and an enlarged air passing aperture centrally of said smoking grid, an open ended tubular cage secured at one end of same t... | 12/10/1991 |
| 5039537 | High browning liquid smoke composition and method of making a high browning liquid smoke composition This invention relates to a high browning liquid smoke composition made from the condensable liquids of pyrolyzed wood or cellulose. The high browning liquid smoke composition has the capability to flavor and to impart characteristic smoke color to a food... | 08/13/1991 |
| 5013567 | Method for the generation of smoke for use in smoke-curing of foods The invention concerns a method and an equipment for the generation of smoke for smoke-curing of goods. The smoke is generated by means of the top-burning technique, the smoke being recovered only when there is a layer of coals that has been produced from... | 05/07/1991 |
| 4994297 | Method of using fast pyrolysis liquids as liquid smoke An aqueous wood smoke solution for flavoring foodstuffs is produced by heating in an oxygen starved atmosphere ground wood or cellulose to between 400° C. and 650° C. within 1.0 second; maintaining the said wood or cellulose and the primary pyrolysis va... | 02/19/1991 |
| 4959232 | Process for making liquid smoke compositions and resin treated liquid smoke compositions The present invention relates to high browning, reduced phenol and basic constituent liquid smoke compositions and a process to make these compositions. These compositions are useful for coloring and flavoring edible foodstuffs.... | 09/25/1990 |
| 4933217 | Method for external liquid smoke treatment of cellulosic food casings and casings produced thereby An aqueous natural liquid smoke impregnated food casing suitable for imparting smoke color to food products processed therein and method for making the same using an aqueous natural liquid smoke which is neutralized to a pH between about 5-9 to precipitat... | 06/12/1990 |
| 4883676 | Method of forming liquid smoke Liquid smoke, useful for imparting flavor to a food product, is produced by condensing the products of combustion of dry sawdust which is maintained as an undisturbed thin layer in a combination zone while a sweeping air stream passes through the combusti... | 11/28/1989 |
| 4857074 | Flavor-imparting permanent briquette for gas and electric grills A permanent briquette for imparting flavor to food being cooked on gas and electric grills consisting of a permanent briquette saturated with a liquid smoke composition.... | 08/15/1989 |
| 4851245 | Smokable synthetic food-packaging film Disclosed herein is a smokable food-packaging film comprising: at least one layer of a mixture of 50 to 80 wt % polyamide having a melting point of 120° to 210° C. and a recrystallization temperature of not lower than 50° C. and 20 to 50 wt % -olefin... | 07/25/1989 |
| 4810510 | Method of smoking food Disclosed are food smoker for household or restaurant use and method for food smoking with the smoker. The food smoker comprises a container containing a liquid wood or pellet(s) onto which the liquid wood is adsorbed, which is installed in the bottom par... | 03/07/1989 |
| 4754611 | Controlled atmosphere storage system A controlled atmosphere storage system which is so arranged that a refrigerator and a carbon dioxide generator are connected to each other, and a purifying catalyst, an air preheater, a cooler, a circulating blower and a scrubber are disposed at the downs... | 07/05/1988 |
