Bizarre Patents
Crispy Chip Sandwich and Process of Producing a Sandwich Product
A food product comprising a multilayer cookie or snack having outer layers formed from a crispy type edible food product such as a potato chip or corn chip, etc. with an intermediate marshmallow layer being in contact with the inner surface of each crispy chip and one or more filler substances.
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| Number | Title | Issue Date |
| 7001894 | Blood flow improvers and thrombosis preventives or remedies Glucosamine salts and derivatives are effective for the improvement of blood flow, and hence, for the prevention and/or treatment of diseases caused by blood flow disturbances, such as thrombosis. Use of glucosamine salts or glucosamine derivatives as active ingredi... | 02/21/2006 |
| 6844424 | Method for obtaining avian biological products This invention provides a method for separating and extracting biological products of avian origin. The method allows for the production of avian cartilages and of active ingredients which can be extracted from the cartilages thus obtained. ... | 01/18/2005 |
| 6743454 | Method and apparatus for preparing boned pork products An apparatus for preparing a boned pork product includes a searing oven at a high temperature cooking station for braising and charring the boned pork product using radiant heat. The apparatus also includes a dual box, spiral steam cooker at a low temperature cookin... | 06/01/2004 |
| 6676985 | Bovine lactation associated immunotropic protein (CD14), encoding gene and application in B cell activation A protein purified from bovine colostral whey and isolated nucleotide sequences encoding the protein is identified. The isolated bovine protein is termed Bovine Lactation Associated Immunotropic (Bo-LAIT) protein. The human homologue of Bo-LAIT protein, H... | 01/13/2004 |
| 6669974 | Method of rapid curing and processing bacon derived from pork products Methods of curing and processing pork bellies into fully-cooked bacon have been developed that eliminates both injecting the whole pork belly with pickle solution and smokehouse treatment thereafter. The method of the present invention immerses individual... | 12/30/2003 |
| 6663908 | Process for producing dried meat A process for producing dried meat is disclosed. First, a raw meat is sliced into a sliced meat having a thickness less than 1 cm. Then, the sliced meat is allowed to release salt soluble protein in an amount of 1.5 to 5.5 wt % of the total weight of the ... | 12/16/2003 |
| 6586030 | Method of producing a seasoned precooked meat product A method of producing a seasoned precooked meat product, such as bacon, wherein the meat product is sized or sliced into individual unconnected units and thereafter heated to cook the individual units and thereby generate hot grease. A seasoning from a fa... | 07/01/2003 |
| 6440484 | Low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products A high-pressure processing method which can produce fish meat and/or a kneaded fish meat products having improved sterilizability, texture and taste by a treatment at a relatively low pressure range is provided. A low-temperature and high-pressure process... | 08/27/2002 |
| 6426104 | Bacon trimmer A bacon trimmer for trimming cooked bacon slices into substantially uniform lengths comprises: a housing, a transfer comb mounted on the housing, a device mounted on said housing for transferring the cooked bacon slices from a continuous conveyor belt car... | 07/30/2002 |
| 6270829 | Carbon monoxide saturated, preserved raw meat A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and maintaining the meat in a sealed container to maintain color and fr... | 08/07/2001 |
| 6214393 | Method of curing and processing par-cooked bacon derived from pork bellies Methods of curing and processing pork bellies into par-cooked bacon have been developed that eliminates smokehouse treatment. The method of the present invention employs a single heating step that both par-cooks a pork belly injected with pickle solution ... | 04/10/2001 |
| 6168822 | Method for producing a bone-in ham steak A process for producing a bone-in ham steak made by separating the muscle, fat, and femur bone from a green ham, processing the muscle and fat to form an aggregation of cured muscle, fat, and bone and cooking the aggregate under vacuum. The cooked meat pr... | 01/02/2001 |
| 6086941 | Meat product having denatured protein surface An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding ch... | 07/11/2000 |
| 6074682 | Jalapeno ham product and method of making same The invention provides a ham and water product that is flavored with jalapeno peppers and a method of making a jalapeno flavored ham and water product. In a preferred embodiment, a ham is injected with a pickle solution, processed to increase surface rati... | 06/13/2000 |
| 6045841 | Method of pre-cooking sliced bacon Disclosed is a method for precooking sliced bacon comprising the steps of partially cooking sliced bacon in a microwave oven. A organoleptic enhancing liquid is applied to the surfaces of bacon slices either during or after the cooking and the cooking is ... | 04/04/2000 |
| 6010738 | Meat product having denatured protein surface An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding ch... | 01/04/2000 |
| 5972398 | Method of and apparatus for the treatment of meat An inline macerating method and apparatus for treating pieces of meat with a liquid wherein the pieces of meat are first injected with the liquid and then drawn by suction through a duct in which the piece of meat is incised by cutting edges extending int... | 10/26/1999 |
| 5965187 | Method of preparing a meat product having denatured protein surface An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding ch... | 10/12/1999 |
| 5952027 | Method for browning precooked, whole muscle meat products A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The c... | 09/14/1999 |
| 5939112 | Method for producing a processed meat product by treatment with a salt and/or alkali solution and product Processed meat is prepared by impregnating raw meat with a solution of a salt and a solution of an alkali in a concentration of 1.0 mole to 7.0 mole or a solution containing the salt and the alkali or by physically applying external force to the meat in t... | 08/17/1999 |
| 5922692 | Concentration of glycosaminoglycans and precursors thereto in food products Accordingly, a method is provided for concentrating precursors to vertebrate connective tissue in foodstuffs to be ingested by humans and pets as part of their daily sustenance. The present method comprises the following steps: (a) providing raw vertebrat... | 07/13/1999 |
| 5895674 | Fat free meat products Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components have a weight percent fat of not greater than 1.5, usuall... | 04/20/1999 |
| 5846585 | Process for increasing the bulk of food having decreased bulk The process for increasing the bulk of a food having a decreased bulk in the present invention comprises applying a means of internal vibration heating such as a microwave oven to a food having a decreased bulk, which has been prepared by subjecting a por... | 12/08/1998 |
| 5693353 | Process for preparing edge-to-edge assembled bacon slices Assembled bacon slices which do not overlap are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating follow... | 12/02/1997 |
| 5656319 | Food product with high concentrations of omega-3 highly unsaturated fatty acids A process for the heterotrophic or predominantly heterotrophic production of whole-celled or extracted microbial products with a high concentration of omega-3 highly unsaturated fatty acids, producible in an aerobic culture under controlled conditions usi... | 08/12/1997 |
| 5603980 | Heterogeneous composition for feeding animals From 2% to 15% by weight of solid pieces of a gel having a water content of above 95% and a size of from 2 mm to 10 mm are mixed with a meat base or fish base to obtain a heterogeneous composition which has a water content of at least 82% by weight. The g... | 02/18/1997 |
| 5595776 | Process for preparing edge-to-edge assembled bacon slices Assembled bacon slices are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effect... | 01/21/1997 |
| 5498434 | Synergistic compositions for extending animal feed shelf life A combination of entirely natural antioxidants provides an unexpected synergistic effect in extending the shelf life of animal-fat-containing feed when admixed with such fat or feed in amounts which are economically feasible. The specific antioxidants are... | 03/12/1996 |
| 5480672 | Process for making preserved edible foods from rootcrops A process for the production of an edible food supplement preservative from a rootcrop by processing such rootcrop into dry powder, the process steps including, placing the rootcrop in a closable vessel, subjecting the rootcrop to chopping or cutting whil... | 01/02/1996 |
| 5437883 | Method of processing pig intestines and stomachs This process is used to prepare pig meat, including pig stomachs and pig intestines. The process includes the steps of thawing, cooking, washing, and refrigeration. Frozen pig meat is first thawed. The meat is then slow cooked in 195 degree F. water for a... | 08/01/1995 |
| 5437884 | Method of processing duck feet This process is used to remove the bones and joints from duck feet and to process the duck feet to make them edible. Initially, the duck feet are frozen for one or two days and are then thawed. After slow cooking for fifteen minutes, the duck feet are soa... | 08/01/1995 |
| 5225231 | Process for producing flake style food The process for producing a flake style food of the present invention comprises adding a dehydrated vegetable to a seasoning solution, emulsifying the obtained mixture by stirring at a high speed of from 1,000 to 10,000 rpm within a temperature zone of fr... | 07/06/1993 |
| 5030472 | Spirally sliced boneless meat product A boneless meat product, including hams and other boneless meat, the meat being spirally sliced around an axis through the meat. The axis is created by the insertion of a temporary support member through the meat. The meat is mounted in meat slicing appar... | 07/09/1991 |
| 4917911 | Bacon assembly and method of making same A bacon assembly and method of making same are disclosed in which a plurality of bacon strips are arranged on a single plane in a predetermined arrangement such that each of the bacon strips overlaps at least one other of the bacon strips at an overlappin... | 04/17/1990 |
| 4877626 | Method for coloring meat A method for coloring raw meat wherein the raw meat muscle surface or meat skin is coated with a coloring solution. The coloring solution contains liquid smoke and caramel. The colored meat is then packaged and cooked.... | 10/31/1989 |
| 4804551 | Manufacture of meat-based products A process of producing an evenly cooled comminute of meat particles ready for forming comprises forming a primary comminute from fresh meat, cooling the particles of the primary comminute into a coherent strip on a moving refrigerated surface and subjecti... | 02/14/1989 |
| 4680183 | Process for making a food product from cheap meat chunks The present invention has for object a process for making a food product from cheap meat chunks having a moisture content situated between 30 to 80% and a fat content situated between 1 to 30%. The chunks are comminuted to form a smooth homogeneous paste ... | 07/14/1987 |
| 4680186 | Portion controlled sliced fresh whole muscle meat product A portion controlled sliced boneless whole muscle fresh meat product all of the slices of which have substantially the same weight and thickness and the packaged product having the natural configuration for that cut is produced by grouping trimmed pieces ... | 07/14/1987 |
| 4680187 | Portion controlled sliced cooked whole muscle meat product A portion controlled packaged slice cooked whole muscle boneless cut of meat having the characteristic configuration of that cut is produced by: trimming, cooking and selecting a group of pieces of the cut all of which have a cooked weight within &#b1;6% ... | 07/14/1987 |
| 4659578 | Method of storing perishables such as meat An arrangement for storing or preserving perishables such as meat has a vessel with an open upper end. The vessel may be provided with a cooling system. The vessel has a projecting rim and a U-shaped carrier is placed on top of the vessel upside down so a... | 04/21/1987 |
