Abstract: The subject invention relates to a method of making pepperoni flakes or pepperoni. The applications for this invention are broad and would encompass any flavoring for a meat topping or ingredient product. Generally, the subject invention includes the use of fat raw materials rather than a lean/fat blend, the use of an emulsifier to reduce fat particle size and connective tissue, and a low moisture protein ratio of the end product. In addition, this method results in a rapid speed of the process. The product mixture is ground, cooked, and conveyed to a drum drier. The speed of the drum drier is determined by the desired moisture protein ratio, which is 1.6:1 or less for pepperoni.

Abstract: An automated cutting apparatus and method having a coordinated three axes of motion wherein one axis is designated as a master and provides a master time source and the other two axes are designated as slaves and more proportionately to the master axis. A controller and input device are coupled to the three axes to control the movement thereof. The input device preferably presents an operator with selectable input parameters that allow the operator to divide the piece of meat into groups and designate varying thicknesses for each group.

Abstract: A tamale loading apparatus (10) includes a converging mechanism (61) and diverter wheels (83, 84) to position tamales (200) on a belt (24). The belt is run at a speed to fly the tamales (200) into a can (300) wherein the tamales are automatically loaded and it is no longer necessary to load the tamales (200) by hand into the cans (300).

Abstract: The present invention relates to a method of cutting ribs (10), and more specifically, a method of cutting larger ribs (10) to make at least two smaller ribs (14 and 15) of a more manageable size. The larger ribs (10) are cut by removing the brisket portion (12) at a point dorsal to the curvature of the costal cartilages, the rib tail portion (11), and the rib sections (13) from the shoulder end of the ribs (10). Then, after these portions have been removed from the ribs (10), the remaining whole spare rib portion (16) is further sectioned longitudinally to yield at least two shorter spare rib portions (14 and 15).

Abstract: In a method of making a molded article for use in a casting process, sand particles are mixed with protein and water to effect a coating of protein on the sand particles. Then, the protein coated sand particles are dried and blown into a pattern mold to form a molded article without active cooling of the coated sand particles. Steam is then passed through the molded article to hydrate and melt the protein, thereby forming bonds between contiguous sand particles. Finally, hot, dry air is passed through the molded article to harden the protein bonds between the contiguous sand particles. This forms a protein coated sand core for use in casting molten metals.

Abstract: The preferred embodiment protective packaging (10) is directed to a protective packaging for hard taco shells (27). It is understood, however, that the present invention may be modified to provide an improved packaging container for other brittle yet perishable food substances. The packaging (10) includes a pad (11) having legs (12, 13, 14, 15) that are compressed when a force is exerted upon them without breaking the taco shells (27). The pad (11) covers an area greater than the area covered by the taco shells (27). The taco shells (27) are packaged in a nested arrangement, and the packaging (10) also utilizes a paper board U-shaped insert (35) placed in the opening of the end taco shell, which protects the shells (27) from breaking in side to side impact. The shells (27) are shrink-wrapped onto the pad (11) and the pad (11) is then placed inside a protective carton.

Abstract: Pork belly slabs are arranged into a vertical stack and loaded into a magazine. The lowermost slab is push through a gate on the magazine and then held in place until engaged by a gripper. The gripper pushes the slab into a bacon slicing unit, and then a left over end of the slab is ejected into a receptacle before the process is repeated.

Abstract: A rack unloader apparatus (10) is used for unloading bars (150) having a plurality of pepperoni sticks (160) from a drying rack (140). The apparatus (10) includes a rail (23) operatively connected to a support frame (20). A motor (62) is operatively connected to a sliding mechanism (30) mounted on the rail (23) for moving the sliding mechanism between first and second positions. A pickup arm (40) has the sliding mechanism (30) operatively connected thereto proximate its first end (40a). A pickup arm assembly (103) is operatively connected to the second end (40b) of the pickup arm (40). A lifting mechanism (51) is carried by the sliding mechanism (30). The lifting mechanism (41) is operatively connected to the pickup arm (40) to move the second end of the pickup arm vertically, wherein the pickup assembly (103) is indexed to the rack (140) and lifts the pickup arm assembly (103) and removes the bar (150) from the rack (140).

Abstract: A method of making crunchy bacon bits from raw bellies. The raw bellies are sized and mixed with water and curing ingredients to form a product mixture. The product mixture is placed in a vessel with agitation. Then, the mixture is heated to above 120° F. wherein protein within the product mixture is substantially denatured. The product mixture is then cooked under a vacuum until the product mixture attains a product moisture content of 5% or less and a water activity level of 0.30 or less.

Abstract: In a method of making a molded article for use in a casting process, sand particles are mixed with protein and water to effect a coating of protein on the sand particles. Then, the protein coated sand particles are dried and blown into a pattern mold to form a molded article without active cooling of the coated sand particles. Steam is then passed through the molded article to hydrate and melt the protein, thereby forming bonds between contiguous sand particles. Finally, hot, dry air is passed through the molded article to harden the protein bonds between the contiguous sand particles. This forms a protein coated sand core for use in casting molten metals.

Abstract: At least one corrugated sheet is formed into a corrugated carton has a top panel, a bottom panel, opposite side walls, and opposite end walls. Intermittently spaced slits are formed through the corrugated sheet along fold lines defined between the top panel and the side walls and between the top panel and the end walls. Discrete openings are provided in the top panel to receive individual cans.

Abstract: A bacon board dispenser (10) deposits predetermined quantities of sliced bacon in a shingled condition on bacon boards. The dispenser (10) includes a frame having a support side (12) and an operating side (11). The output conveyor (172), bacon board dispenser mechanism (193), and feeding mechanism (146) are cantilevered from the support side of the frame to provide for an open operating side for ease of bacon board loading, cleaning and maintenance. The dispenser (10) includes a multi-positioned bacon board magazine (43). The dispenser mechanism utilizes two sets of vacuum cups (210, 211) to provide for an easy changeover between different size boards.

Abstract: An apparatus (10) configures animal carcasses (C) for processing by leaf lard puller. The apparatus (10) includes a frame (20) with a carriage (40) operatively connected to the frame (10) for movement and in alignment with a conveyor suspending a hog carcass (C). A connecting member (60) has a first end operatively connected to the carriage (40) and a second end moveable between a first position and a second position. A pair of opposable arms (72, 73) are movable between an open position and a configuring position. The arms (72, 73) are positioned around the hog carcass in the open position and as the arms move to the configuring position, the hog carcass (C) is moved to the desired width for further processing by a leaf lard puller.

Abstract: A two-direction reject and make-up conveyor system includes a supply conveyor system (30) and a first inspection conveyor (40) and a second inspection conveyor (41). The conveyors (40 and 41) are moveable in both a forward and reverse direction allowing items to be inspected to be rejected in both directions. The supply conveyor system (30) allows for the make-up of any rejected items onto the inspection conveyors (40 and 41).

Abstract: A bacon slicing system (10) includes a conveying system (20). The conveying system (20) is mounted for sliding between a first and second lateral position. The conveyor belt (65) of the conveying system (20) is rotatable in a longitudinal direction which is generally perpendicular to the lateral movement of the conveying system (20).

Abstract: A method for producing a fast dissolving low fat bouillon cube includes providing a bouillon powder which is free-flowing to a die having a residual of water on a surface. The bouillon powder is compressed at low pressure, thereby forming a fast dissolving bouillon cube.

Abstract: A method and apparatus is provided for removing casings (15a) from elongated casing enclosed sausage sticks (15). An indexing conveyor (22) receives the casing-enclosed sausage sticks (15). An inflating mechanism is provided for inflating the casing-enclosed sausage sticks. An end cap removal section provides for the removal of the end caps. A casing slitting mechanism laterally slits the casings and the casings are then removed in a direction generally perpendicular to the length of the sausage sticks. Preferably a mechanism is provided for removal of the casings after they have been taken off from the sausage sticks by means of forced air.

Abstract: A method of making partially split slices of bacon which includes partially splitting a belly by making a cut which extends from the belly's flank end to the belly's shoulder end on the belly's first side. The cut extends from the first side to proximate the belly's second side, wherein the belly is partially split. The belly is sliced to form a slice of bacon that is partially split, wherein the slice of bacon may later easily be split into two pieces.

Abstract: A carcass splitting apparatus 10 splits the carcass of an animal suspended by a suspension mechanism from an overhead conveyor. The apparatus includes a frame and a carriage assembly for moving along the frame. A drive mechanism moves the carriage along the frame and a saw is connected to the carriage for general vertical movement to split the carcass. A suspension member pusher is connected to the assembly for controlling movement of the carcass independent of the overhead conveyor. The apparatus includes a plurality of hydraulic cylinders and transducers to monitor the locations of the various components of the carcass splitting apparatus.

Abstract: The present invention relates generally to a system for pressing meat products. The system includes a press rack having platens that are movable between a loading position in which meat products can be loaded between the platens, and a pressing position in which the platens are adapted to press the meat products. A hydraulic locking and release mechanism is used to selectively retain the platens in the pressing position. The system also includes a floor mounted closing unit that provides the power for moving the press rack from the loading position to the pressing position.