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| Number | Title | Issue Date |
| 4282260 | Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in smoked meat products The growth of Clostridium botulinum and the production of enterotoxin in smoked meat products, such as bacon, is inhibited by adding to the meat products a compound selected from the group consisting of hypophosphorous acid and sodium potassium, calcium a... | 08/04/1981 |
| 4277507 | Method for inhibiting the growth of clostridium botulinum and the formation of enterotoxin in smoked fish products The growth of Clostridium botulinum and the production of enterotoxin in smoked fish is inhibited by adding to the fish a compound selected from the group consisting of hypophosphorous acid and sodium, potassium, calcium and manganese salts thereof. Such ... | 07/07/1981 |
| 4265918 | Preparation of partially dehydrated meat products A partially dehydrated food product, especially sliced bacon, that results in improved cooked yield and reduced shrinkage is prepared by subjecting the product to hydration with a curing solution and then to vacuum dehydration conditions to partially, but... | 05/05/1981 |
| 4250199 | Smoke flavored hydrophilic liquid concentrate and process of producing same A brine flavor concentrate of hydrophillic liquid containing a minimum of 2 mg/g phenolic materials extracted from smoke flavored edible oil and less than one percent titratable acidity per each 10 mg/g of phenol content. The process of smoking and curing... | 02/10/1981 |
| 4220668 | Method for preparing sausage meats The preparation of sausage meats without fermentation to achieve preservation and coagulation wherein the mixed ingredients of the sausage meat are immersed, with or without encasement, in an aqueous bath having a titratable acidity of 1-20%, in which at ... | 09/02/1980 |
| 4190677 | Method for producing wood smoke on a charcoal grille To produce food-flavoring smoke and vapor in a gas or charcoal burner, a bed of wood flour is placed underneath the gridiron of the burner at a location which is out of the flames of the gas or burning charcoal. For example, a bed of wood flour may be pla... | 02/26/1980 |
| 4163804 | Thermoplastic composition derived from animal parts and methods for production thereof A puffable, thermoplastic composition derived from animal parts is prepared by drying substantially raw animal parts to a moisture content between 10% and 25%, comminuting those parts and mechanically defatting the comminuted particles to a fat content of... | 08/07/1979 |
| 4156027 | Low temperature sausage product and process Various meats including beef, pork and poultry are smoked under low temperature smoking conditions in which the temperature of the meat reaches no higher than approximately 100° F., following which the meats are coarse or fine ground, mixed with various ... | 05/22/1979 |
| 4126705 | Process for making a dehydrated protein snack food A process for preparing a tender, tasty, dehydrated protein snack food from protein material such as raw meat, poultry, fish, vegetable protein, and all mixtures thereof. The process involves the sequential steps of preparing thin slices of the protein ma... | 11/21/1978 |
| 4107337 | Sausage product simulating bacon and method of making A simulated bacon is made of two separate components, one a mixture of various pork and bacon components and added ingredients having appearance, flavor and texture properties somewhat like the lean meat in bacon, and the other being a mixture of high-fat... | 08/15/1978 |
| 4058633 | Meat product, and process for preparing same A method for manufacturing a dried or semi-dried meat product, such as casingless sausage, especially such a sausage popularly known as "meat sticks," though not limited thereto. A pre-formed meat emulsion with a moisture content in excess of 30% by weigh... | 11/15/1977 |
| 3967547 | Apparatus for cooking and smoking food A cooking and smoking apparatus for food products comprising two distinct chambers with common outer walls, and interior walls, spaced from the outer walls, containing a plurality of openings. The spaces between the walls form ducts or air passages which ... | 07/06/1976 |
