Method for preparing food items from pig snouts and other similar material
Patent 4921720 Issued on May 1, 1990. Estimated Expiration Date: 
February 27, 2009. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
February 27, 2009. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2947635 2983619 3397993 3685308 3709698 Thermoplastic composition derived from animal parts and methods for production thereof Composition containing animal parts for production of a fried snack food and method for production thereof Process for vacuum packaging fresh meat products Patent #: 4812320 InventorApplicationNo. 315495 filed on 02/27/1989US Classes:426/641, Animal derived material is an ingredient other than extract or protein426/393, Involving temperature 32 degrees F. or less426/438, Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.426/509, Cooking or blanching426/524Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc.ExaminersPrimary: Corbin, Arthur L.Attorney, Agent or FirmInternational ClassA23L 001/312AbstractA method of preparing crispy barbecued snouts, beef tripe or pig ears and skins, and the products thereof, including: in all products trim off excess fat from the lean meat, cover the lean meat with water and boil for about 20-30 minutes, season it while keeping water in and over the products, and boil for another two hours. Allow the boiled product to cool, place it on a platter, and freeze it. This frozen product then may be kept for a long period of time in the frozen state, wrapped and packaged to avoid freezer burn. When it is desired to use the product, it can be put into deep frying fat for 15-30 minutes, removed and put in a sauce and served.Field of SearchHeat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.Animal derived material is an ingredient other than extract or protein Involving temperature 32 degrees F. or less Cooking or blanching Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc. | |
