Abstract: A sausage-casing/sleeve combination has a flexible synthetic-resin sleeve having a laterally open aperture, a pair of longitudinal ends, and a tear line extending longitudinally from this aperture to one of the ends. A plurality of sausage-casing sections having overlapping ends and longitudinally compressed accordion-fashion are carried on the sleeve between the aperture and the one end. This combination is made by fitting the sleeve over a mandrel tube, clamping the end of the sleeve at the tip of the mandrel tube, and then pulling the sections over the thus rigidified sleeve while ejecting water from the end of the sleeve to soften the sausage-casing sections. The overlapping ends may be stapled, glued, or sewn together.

Abstract: Prefried, frozen food products, primarily seafood products are made in the form of a composite extrudate including a central core and an outer layer surrounding the core. The central core consists predominantly of coarsely ground seafood, such as clam meat, and the outer layer comprises the same seafood more finely ground and mixed with a binder. The extruded products suitably cut to length may be battered and breaded prior to prefrying and freezing.

Abstract: A tubular centerfilled food product having a rigid, friable, thermoplastic baked outer shell and a core of edible filling material is produced by a continuous, straight-through process. A semi-liquid batter having a relatively high content of mono- and/or disaccharides is carried between a pair of spaced-apart moving heated surfaces and baked to form a continuous, elongated flat thermoplastic sheet having a controlled thickness. The continuous thermoplastic sheet while warm and pliable is rolled around its longitudinal axis to form a continuous tube having a closed longitudinal, non-overlapping seam. As the baked sheet is rolled around its longitudinal axis, an edible filling material is injected into the core of the continuous tube as it is formed. The filled tube is cooled until the outer shell becomes rigid and is then cut into pieces of a desired length.

Abstract: Apparatus for producing a tubular centerfilled food product having a rigid, friable baked outer shell and a core of edible filling material by a continuous, straight-through process. A semi-liquid batter having a relatively high content of mono-and/or disaccharides is carried between a pair of spaced apart heated moving surfaces and baked to form a continuous, elongated flat thermoplastic sheet having a controlled thickness. The continuous thermoplastic sheet is rolled around its longitudinal axis while warm and pliable to form a continuous tube having a closed longitudinal, non-overlapping seam. As the baked sheet is rolled around its longitudinal axis, a viscous edible filling material is injected into the core of the continuous tube as it is formed. The filled tube is cooled until the outer shell becomes rigid and is then cut into pieces of a desired length.

Abstract: A nutritious tasty meat snack analog having characteristics simulating the meat-based product is made from non-meat protein material, fat, water, spices, colorings and flavorings. The fat is emulsified in water with a proteinaceous food component emulsifier, preferably a protein micellar mass, and blended with an aqueous dispersion of a protein binder, which preferably is sodium caseinate or a protein micellar mass, and fibrous protein, preferably protein fibres formed from a protein micellar mass. The blend, which also includes the spices, colorings and flavorings, preferably along with preservatives, added at various stages of processing, and in the form of a stiff paste with fibrous particles distributed therethrough is then stuffed into appropriate casings, smoked and dried under controlled temperatures and humidity conditions to the desired moisture content, preferably about 15 to about 25% by weight, tempered and cut and packaged in a moisture-proof package.

Abstract: 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 least 20% of the acidity is in the form of lactic acid while the remainder is selected of edible organic acids and thereafter cooking and/or smoking the treated sausage meat.

Abstract: A method for straightening elongated articles such as sausage links. A pair of horizontal endless belt conveyors operate at slightly different speeds. The lower belt conveyor has a greater length than the upper belt conveyor so that the end of the lower conveyor projects beyond the corresponding end of the upper conveyor. Chilled sausage links are conveyed upwardly by an elevator and deposited on the projecting end of the lower conveyor and passed between the belts. As the sausage links pass between the belts, they are rotated to thereby straighten the links.

Abstract: A method and apparatus for shirring sausage casings in which in the method the casing is moved in a direction of its longitudinal axis and while so moving has a force applied to shirr the casing which moves about the longitudinal axis of the casing. At the same time that the force is applied to shirr a force also is applied to oppose the movement of the casing. Also, the casing may be restrained against twisting about its axis upstream of the application of the shirring force. The apparatus includes rollers for forwarding a collapsed casing, an annular element adapted to rotate about the longitudinal axis of the casing to shirr the casing and a backing element adapted to hold the forward end of the casing in a fluid, tight manner and having a passage through which an inflating gas may pass to inflate the casing.

Abstract: Sausages are made by stuffing a meat emulsion into a thermosealable tubular casing, effecting preliminary sealing of the casing into "sausage lengths", at least partially cooking the product and then effecting a final sealing at the site of the preliminary seals which seals are wider than the preliminary seals and thereby compress the meat into the unsealed portion of the tube.

Abstract: A fabricated baked potato product comprises a core of potato mash enclosed by a fabricated outer skin containing baked potato solids. The outer skin is preferably made by baking peeled potato pieces to impart a baked potato flavor, grinding the baked pieces, and mixing the ground baked potato pieces optionally with water, starch, and cooked potato solids to form a pliable, cohesive baked potato dough. In a presently preferred method, the baked potato pieces are dried to a moisture content of less than about 10% and then comminuted to form a dry baked potato powder which is mixed with the optional ingredients to form the baked potato dough. An intermediate product is produced by forming the dough as a thin layer around a core of potato mash. The potato mash core is completely encased in the outer dough, preferably by simultaneous extrusion techniques. The intermediate product is eventually fried in hot cooking oil to form a novel potato product which retains the flavor of fresh baked potatoes.

Abstract: An apparatus and method for making a filled tubular food product in which tubular dough pieces are extruded onto a supporting die member which maintains the internal diameter of the cavity in each dough piece fixed during raising and baking after which said cavity is filled with another relatively softer food product.

Abstract: 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.degree. F., following which the meats are coarse or fine ground, mixed with various additives and binders, and then processed into sausage by utilizing normal procedures.

Abstract: A process for preparing sliced dried beef in which beef is ground into chunks which are mixed with a curing ingredient, stuffed into fibrous casings and cured. The casings containing cured meat are subjected to a drying procedure in which the casings are immersed in hot brine for a period of time during which moisture content is reduced. The meat having reduced moisture content is chilled, sliced and packaged.

Abstract: A food product in the form of a frankfurter having an opening through the center thereof is filled with seasoning material substantially from end to end thereof and is sealed at opposite ends.The emulsion forming the body of the frankfurter may be extruded into a casing in the usual way. The meat emulsion usually has a filler which, when cooked, will cause the emulsion to be stable, allowing the casing to be peeled off. The seasoning material can be extruded from one side into the center of the emulsion and substantially throughout its length. It also should have a filler that will cause it to solidify upon cooking. An adible sealant is used to seal off the seasoning material at opposite ends of the frankfurter as frankfurters are continuously formed (extruded).The frankfurter is inserted into an elongated dough-type roll having an opening through one end but with the opposite end closed.

Abstract: An ice cream and fruit confectionery product that is mounted on a stick. A hole is bored in edible fruit to remove at least a portion of the fruit's core. The fruit is mounted on the stick with the bored hole being disposed substantially coaxial to the stick's handle, a seat being provided on top of the stick to hold the fruit in position thereon when the stick is held vertically upright by a user. The seat includes an upstanding annular wall interengaged with the fuit when the fruit is seated on the stick. Thus, the fruit is restrained from axial downward movement relative to the stick when the stick is held upright by the seat`s floor, and is restrained from transverse movement relative to the stick by the upstanding annular wall. The bored-out core of the fruit is filled with ice cream, the ice cream also being supported from underneath by the seat's floor if the hole has been bored completely through the fruit.

Abstract: A tubular cellulosic sausage casing such as a tubular fibrous casing particularly suitable for use with dry sausage such as Genoa salami has a coating bonded to the interior and exterior surfaces thereof of a cured cationic thermosetting resin. A tubular cellulosic sausage casing having at least about 0.45% by weight of said cured cationic thermosetting resin bonded to the surfaces of said casing exhibits resistance to degradation by cellulolytic enzymes.