Abstract: The invention provides methods and moulding devices for moulding three-dimensional products from a mass of foodstuff which is suitable for human consumption, in particular from a mass of meat, in particular chicken. The method comprises filling a mould cavity with a portion of the mass under the influence of a filling pressure exerted on the mass and for a filling period via a filling opening associated with the mould cavity, closing the filling opening of the mould cavity and holding the mass in the mould cavity for a fixing period. Then, the mould cavity is opened and the moulded product is removed from the mould cavity. The method uses fixing-pressure-exerting means which are designed to exert a fixing pressure which acts on the mass in the mould cavity after the filled mould cavity has been closed.

Abstract: A method of producing a broth or stock, comprising mincing animal bone, mixing meat and/or meat extract and/or bone extract with the minced bone; and heating the mixture to effect coagulation thereof. The heating step may comprise retort sterilization. The coagulated mixture may be provided in a water permeable container, to retain insoluble material. A hydrometer may be provided with the minced bone, to assist in determining soup concentration. The invention provides an extended release of soup into boiling water of a period of hours, allowing replenishment of withdrawn soup stock.

Abstract: An edible dry animal product comprising a dehydrated mixture of meat and meat extract and/or bone extract, contained within a water-permeable flexible container adapted for hot water extraction of soluble materials while retaining insoluble materials. The meat is preferably chicken. The dehydrated mixture may be rapidly extracted to form a chicken bouillon, resulting in a product having superior sensory quality. A method for preparing a chicken bouillon, comprising the steps of directly mixing chicken extract and chicken meat; dehydrating the mixture; and forming a powder from the dehydrated mixture. A powdered chicken bouillon is produced comprising a dehydrated mixture of chicken meat and chicken meat extract and/or bone extract, wherein said chicken meat and/or bone extract is mixed directly with the chicken meat prior to dehydration.

Abstract: A system and method for forming a cooked, shaped product (e.g., an animal food) is provided. A flowable substrate is introduced into one or more shaping chambers in a fixture configured to both shape and cook the substrate. An ultrasonic energy source in communication with the fixture vibrates the walls of the one of more shaping chambers to cook the substrate in a desired manner. The fixture also may be configured to produce a shaped, hollow product and a multi-layer product.

Abstract: A method of creating curved sausage links involves extruding an elongated sausage strand having linear protein fibers therein out of an elongated hollow meat emulsion extrusion tube. The flow of meat emulsion through the tube is partially restricted by a restrictor element within the tube which permits a portion of the meat emulsion to pass thereover in a substantially uninterrupted manner, but which requires a separate layer of meat emulsion to have its movement through the tube inhibited by engaging the restrictor element and having to move thereover to exit the tube. When the sausage strand is subjected to heat, the uninterrupted portion is inclined to have more lengthwise shrinkage in the presence of heat than the other layer, thus causing the sausage link to assume a curved configuration. The machine for practicing this method has a stuffing tube with the restrictor element therein as described heretofore.

Abstract: The present invention provides a real meat-based injection molded chew product that is consistently preferred by dogs, cats, ferrets, and other carnivorous pet animals. The pet chew product is palatable and digestible—as well as long lasting. The product is not brittle and will not shatter or splinter and therefore does not cause choking or injury to the animal's mouth or intestinal tract. Because the product is based upon all natural, real meat that has been made shelf stable, it has a very please meat aroma—even as it is chewed and consumed by the pet. Because the real meat product is an all natural product it does not cause staining to carpets or furniture while it is being chewed and consumed by the pet.

Abstract: Fish based food product consisting of two materials, a paste material and a fibrous material, the paste material being aerated by texturization, incorporating fibers whose diameter is between 1 &mgr;m and 1 mm, either isolated or in bundles, the product having a heterogeneous texture and a firm and elastic overall consistency similar to that of fish or crustacean muscle. The fibrous material obtained by extrusion cooking forms a network of macroscopic fibers whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibers with diameters in the order of 1 &mgr;m to 0.1 mm.

Abstract: Systems, methods, and associated devices for casingless production of food products include: (a) providing at least one forming tube having sufficient structural rigidity to be substantially non-deformable and having a preformed internal cavity space of predetermined size and shape; (b) introducing a quantity of flowable food emulsion into the at least one forming tube; and (c) advancing the emulsion through the at least one forming tube while exposing the emulsion to predetermined processing conditions that convert the flowable emulsion held in the at least one forming tube to a non-flowable food product having the molded shape of the forming tube cavity.

Abstract: A patty-forming apparatus includes a mold plate having patty-forming cavities and a breather plate arranged over the mold plate. A fill slot is arranged below or above the mold cavities to fill food product into the mold cavity when the mold plate is in a fill position. The breather plate, arranged on a side of the mold plate opposite the fill slot, includes a fill recess open toward the mold plate and arranged to be in registry with the cavities when the mold plate is in the fill position to increase a transverse food product flow area along the longitudinal direction to assist filling of the cavity with food product.

Abstract: A method of creating curved sausage links involves extruding an elongated sausage strand having linear protein fibers therein out of an elongated hollow meat emulsion extrusion tube. The flow of meat emulsion through the tube is partially restricted by a restrictor element within the tube which permits a portion of the meat emulsion to pass thereover in a substantially uninterrupted manner, but which requires a separate layer of meat emulsion to have its movement through the tube inhibited by engaging the restrictor element and having to move thereover to exit the tube. When the sausage strand is subjected to heat, the uninterrupted portion is inclined to have more lengthwise shrinkage in the presence of heat than the other layer, thus causing the sausage link to assume a curved configuration. The machine for practicing this method has a stuffing tube with the restrictor element therein as described heretofore.

Abstract: An apparatus and method is provided for forming shaped food products from an emulsion or batter. A stuffing tube includes a wall defining a central passage for emulsion, and a treating fluid passage positioned within the wall and radially outside of the central passage. The stuffing tube is slideably mounted coaxially within a mold tube. Emulsion and treating fluid are deposited into the mold tube during retraction of the stuffing tube from the mold tube, where the depositions occur substantially without relative motion between the emulsion and the treating fluid, or between the emulsion/treating fluid and the inside of the mold tube. A production machine incorporating an array of stuffing tubes can be indexed with a plurality of arrays of mold tubes.

Abstract: The invention relates to a proceed for solidifying the surface of raw sausage emulsion using ultrasound treatment and/or an adhesion-minimizing microstructure on the sonotrode interior surface while it is being transported, with, in the course of a continuous process, a substantial degassing of the raw product first being carried out. Subsequently, there is a direct contacting of the raw product with the surface of one or more ultrasonic sonotrodes, at least one of the ultrasonic sonotrodes being heated. As a result of the treatment, a thin, sealed, shape-stabilizing independent coagulation skin forms on the surface of the raw product. The ultrasonic energy is in the low frequency range, but has a high vibrational amplitude.

Abstract: A method of producing a pH enhanced foodstuff includes increasing the pH of an initial foodstuff, preferably by placing an initial foodstuff in contact with ammonia gas or aqueous ammonia (54) and applying mechanical action to the material (56). After the pH adjustment, the method includes reducing at least the surface temperature of the pH enhanced foodstuff to below the freezing temperature of the pH enhanced foodstuff (58). The method then includes placing the frozen or partially frozen pH enhanced foodstuff in contact with carbon dioxide gas while maintaining the surface temperature of the pH enhanced foodstuff below the freezing temperature of the material (60). The carbon dioxide treatment may be performed in a mixing vessel (24) fitted with agitators (25) and suitable connections for producing a carbon dioxide gas atmosphere in the vessel.

Abstract: An apparatus and method is disclosed for forming an emulsion or batter into shaped food products without the use of a casing. The apparatus includes a hollow stuffing tube connected to a source of suitable proteinaceous emulsion, and a molding tube mounted about the stuffing tube, the molding tube having an open end and a closed end. A supply of emulsion is conveyed under pressure into the stuffing tube to form a continuous length of shaped emulsion. Then, the shaped emulsion is directed into the molding tube, where the pressure of the emulsion bears against the closed end of the molding tube and causes the molding tube to move relative the stuffing tube. A treating fluid is directed to the interior surface of the molding tube, such that the interior surface is continuously wetted and evenly coated by the treating fluid, thereby forming a proteinaceous skin about the shaped emulsion.

Abstract: A system and method for moving a flowable substrate through a chamber is provided. The chamber extends between first and second open ends and is both shaped and heated such that the flowable substrate can be shaped and cooked therein. A pushing force is applied to the cooked substrate to expel the cooked substrate through the second open end. In one embodiment, the pushing force is provided by a pushing device that extends into the chamber at the first open end to loosen the cooked substrate from the chamber walls and to cause the cooked substrate to exit the chamber through the second open end. In another embodiment, the pushing force is provided by a fill device that continuously introduces the flowable substrate into the chamber. In certain embodiments, an ultrasonic energy source may be provided to prevent adherence of the food product to the chamber walls and/or to assist in loosening any adhered food product from the chamber walls.

Abstract: Firm, flexible animal feed gel are prepared by a method comprises the steps of: A. Forming a liquid animal feed at a temperature above ambient temperature; B. Passing the liquid animal feed through a pipe cooled to a temperature below the temperature of the liquid animal feed of step (A) such that the feed solidifies to a stiff, flexible gel while in the pipe; and C. Collecting the gel as the gel exits the pipe. The pipe may be straight or coiled, and it may be cooled through the effect of a cooling jacket or container. The composition of the animal is feed is predominantly water containing at least one gelling agent and at least one source of protein, typically an animal-derived protein such as fish or poultry meal.

Abstract: A method of operating a multiple row molding apparatus provides greatly increased production of food patty machines. The method comprises the steps of providing a mold plate having front and back cavities in longitudinal and transverse alignment. When the mold plate is at a retracted position, multiple fill slots enable flow of the food product from a manifold simultaneously to all the cavities. At an extended position, all the patties are ejected simultaneously by a knockout mechanism. The fill slots may be either one long fill slot, or multiple short fill slots in communication with respective cavities. In a modified method, food product flows through a single fill slot and communicates only with the front cavities when the mold plate is in its retracted position. As the mold plate advances toward its extended position, the row of back cavities passes over the fill slot and enables the food product to flow into the back cavities.

Abstract: Systems, methods, and associated devices for casingless production of food products include: (a) providing at least one forming tube having sufficient structural rigidity to be substantially non-deformable and having a preformed internal cavity space of predetermined size and shape; (b) introducing a quantity of flowable food emulsion into the at least one forming tube; and (c) advancing the emulsion through the at least one forming tube while exposing the emulsion to predetermined processing conditions that convert the flowable emulsion held in the at least one forming tube to a non-flowable food product having the molded shape of the forming tube cavity.

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. One preferred pH modifying arrangement includes a supply of NH3 gas (11) and a pump (9) for placing the comminuted foodstuffs to be processed and the NH3 gas together under an operating pressure for a period of time sufficient to increase the pH of the foodstuffs.

Abstract: Processes for concentrating protein, especially digestible protein from plants, and particularly the concentration of protein from non-animal sources without contaminating the protein with ingredients used in a purification process.

Abstract: A method of making formed food products from food purees is disclosed. These products are ideal for use with children or adults who are unable to effectively chew their food due to age or illness. In this method, the food material is comminuted and mixed with relatively low levels of a lubricant/thickener and optionally flavoring or nutritional components (preferably after or while the food material is at a temperature of at least about 71° C.), transferred to a mold preferably in the shape of the original food product, and frozen. The food products made by this method are also disclosed.

Abstract: 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 sliced meat. Then, the sliced meat is reformed into a reformed meat loaf. Finally, the reformed meat loaf is frozen, sliced, dried, and baked to obtain a reformed dried meat. The manual cost can be effectively saved and the chance of pollution can be reduced. Also, the obtained reformed dried meat has fibrous properties, and the appearance and eating quality are very close to those of the dried meat product obtained from conventional processes.

Abstract: Methods for producing meat emulsion products as well as products so produced are disclosed. Meat emulsion products are produced that have realistic fiber definition. The meat emulsion product comprises a body member including protein and fat and having a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: A method for producing an animal feed or food item wherein at least one first flow of a viscous mass solidifies under corresponding first process conditions and at least one second flow of a mass of similar viscosity as the first flow, which second flow liquefies under corresponding second process conditions, are mixed in such a way that the individual flows are superimposed in layers. In a next step the flows are subjected, either sequentially or simultaneously, to the process conditions required for the solidification of the first flow and liquefaction of the second flow. A product produced in accordance with the method is described.

Abstract: The process of the following steps: salting the meat; placing the meat in a mould; maturation and drying of the meat during a predetermined period of time; unmoulding the meat; and additional drying of the meat during a predetermined period of time on shelves. The maturation and drying step is carried out while applying pressure to the meat during a period of time of one month approximately in a pressing tour. This process gives a regular shape to the meat block which can be formed from a plurality of meat pieces linked to each other. Furthermore, the meat preparation process can be accelerated.

Abstract: The present invention generally provides an improved meat patty forming apparatus and method of operating the same. More particularly, the present invention provides an improved apparatus and method for forming meat patties using a mold plate having multiple rows or groups of patty forming cavities. An existing single row forming machine is modified by moving the fill slot relative to the existing stroke length so that the fill slot comes in contact or fluidly communicates with at least one newly added row of cavities. This is most easily achieved by modifying the existing fill plate and by adding cavities to the existing mold plate, so that the combination of modified plates operates with the existing stroke length (which is difficult to change), to produce multiple rows of consistent meat patties.

Abstract: The present invention is a method for cooking, cutting and preparing the doner meat automatically and without any human intervention in the same amount and form for service and an integrated instrument for cooking and cutting doner. This invention relates to a method for cooking the front sides of the meat boxes which are filled and frozen beforehand, by rotating said meat boxes around a center arranged circularly or with multi sides having 4, 5 or 7 cookers (radiant or LPG), cutting the cooked meat part and sending the cooked meat part for cooking again by rotating around itself and carrying out of these operations at a pre-determined amount and speed without human intervention controlled from a central command and turning table and a integrated doner cooking and cutting instrument for performing this method.

Abstract: Pieces of meat deep frozen to −5° C. to −20° C. in unit volumes and weight and without significant distortion of the muscle fiber structure are pressed in a mold to serving size portions in which the muscle structure is retained. The equal weight identical serving size portions can thus be automatically cooked for identical time periods and at identical temperature.

Abstract: A method for producing ground meat patties of beef and/or pork comprises a shaping plate that can be moved out of a filling position in a shaping station into an ejecting position outside the shaping station, the shaping plate having holes that are disposed offset relative to each other in moving direction in two rows, one behind the other, a device by means of which the ground meat can be supplied under pressure via filling slots associated to each hole into the holes on the underside, said holes being covered at the top by means of a ventilation plate, an antilipbar serving to reduce the excess pressure that is disposed in the delivery area of the shaping station and having a continuous longitudinal slit and an ejection device disposed outside the shaping station above the ejecting position of the shaping plate having ejection cups whose quantity and position is coordinated with the holes in the shaping plate.

Abstract: A manipulating apparatus (10) receives a plurality of previously frozen pieces of foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain at least partially in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. The treatment process may include physically manipulating the foodstuff in multiple cycles to enhance microbe kill.

Abstract: An apparatus and method is disclosed for forming an emulsion or batter into shaped food products without the use of a casing. The apparatus includes a hollow stuffing tube connected to a source of suitable proteinaceous emulsion, and a molding tube mounted about the stuffing tube, the molding tube having an open end and a closed end. A supply of emulsion is conveyed under pressure into the stuffing tube to form a continuous length of shaped emulsion. Then, the shaped emulsion is directed into the molding tube, where the pressure of the emulsion bears against the closed end of the molding tube and causes the molding tube to move relative the stuffing tube. A treating fluid is directed to the interior surface of the molding tube, such that the interior surface is continuously wetted and evenly coated by the treating fluid, thereby forming a proteinaceous skin about the shaped emulsion.

Abstract: A collagen processing method for thickening or hardening the collagen sufficiently by application of a liquid smoke fraction, obtained from a liquid smoke derivative (a derivative being commercially available as Code V), so that the resultant treated collagen is useful as a casing for a food product. The liquid smoke fraction may be obtained by treating Code V with both carbon and a pH adjustment whereby the method is without an effect on the taste of the food product. In another embodiment, the Code V is only pH adjusted.

Abstract: A food product is portioned without having to saw through deep frozen bodies by forming a flat slab or plate of the nonfrozen food product and then cooling the product to a temperature at which it is stampable, e.g. −1° C. to −10° C. The slab is then stamped by a stamping grid on a ram or roll to form the individual portions which can then be deep frozen and may be breaded prior to being deep frozen.

Abstract: A process for preparing diced or sliced sausage, e.g. pepperoni, includes the steps of preparing the meat mixture by grinding and mixing to specification. The sausage is stuffed into casings or is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35° F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50° F. to 120° F.) air at an initial relative humidity of 50% or less, preferably 30% or less, under turbulent air flow. The dried sausage is then conveyed to a chiller or freezer. Pepperoni prepared in this process has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes. In the most preferred embodiment the conditioned air enters the lower portion of the spiral dryer along with the meat pieces and the resulting product is more consistent than if conventional top/down air flow was used in the dryer.

Abstract: Provided is a preparative royal jelly with low caloric value, which contains a raw royal jelly, erythritol and oligosaccharide derived from soybean, and is in the form of a paste.

Abstract: Apparatus is described for shaping similar sized rectilinear portions of frozen food stuff comprising: a magazine for receiving accurately dimensioned planks of frozen food stuff, a device for dispensing planks from the magazine one at a time, guillotine blades for severing portions of equal size from the leading end of each displaced plank, and a placement device adapted to transfer each portion onto a lower tooling part of relatively displaceable two-part tooling. A drive mechanism is provided for forcibly lowering an upper tooling part towards the lower part so as to trap the portion in the cavity formed when the two tooling parts come together, to cause the portion to spread out within the cavity and adopt the internal shape thereof. The drive mechanism also raises the upper tooling part to leave the shaped portion on the lower tooling part.

Abstract: In a method for manufacturing and forming meat and sausage products, a semi-finished meat or sausage product is brought into a foil bag or between foils and sealed under vacuum to form a filled package. The filled package is then aligned between two movable, adjustable plates, and a uniform distribution of the package contents is achieved by applying a slight pressure on the package by moving the plates against one another. A vacuum is generated in plate cavities provided in the plates upon reaching a certain plate distance or a pressure within the filled package. In this way, the foil of the package undergoes stretching within the plate cavities and a cavity wall of the plate cavities, and the semi-finished meat or sausage product assumes a surface shape of the plates.

Abstract: An apparatus and method is provided for forming shaped food products from an emulsion or batter. A stuffing tube includes a wall defining a central passage for emulsion, and a treating fluid passage positioned within the wall and radially outside of the central passage. The stuffing tube is slideably mounted coaxially within a mold tube. Emulsion and treating fluid are deposited into the mold tube during retraction of the stuffing tube from the mold tube, where the depositions occur substantially without relative motion between the emulsion and the treating fluid, or between the emulsion/treating fluid and the inside of the mold tube. A production machine incorporating an array of stuffing tubes can be indexed with a plurality of arrays of mold tubes.

Abstract: A monitoring and control system for use in curing composite materials includes a model for a workpiece being cured. The model calculates current internal states of the workpiece and predicts, based upon past and current states of the workpiece, future states of the cure process. These future states are represented as virtual inputs to the controller, which controls operation of the cure process based upon both real and virtual inputs. Cure rates are affected by both external temperatures and internal heat generated by the curing process itself. The internally generated heat is considered by the model when calculating current states and predicting future states. By projecting the cure state into the future, problems caused by high cure rates can be avoided. In addition, pressure can be optimally controlled in response to estimated internal material state.

Abstract: Disclosure is made of a process for producing foamed processed meat foods which comprises mixing meat with sodium chloride under agitation (so-called “shio-zuri”), foaming the resultant composition by stirring and then molding and heating it, and foamed processed meat foods produced by this process. The processed meat foods of the present invention are characterized by soft and light texture.

Abstract: A tongue rack includes a frame with a plurality of troughs supported on the frame. Each trough is generally U-shaped in cross-section and sloped, with the open upper end of the trough located above a closed lower end of the trough. A tongue placed in the trough will shorten in length and increase in thickness as it is chilled. The method of the invention includes extracting a beef tongue from an animal and positioning the tongue into the sloped trough with the base end of the tongue against the closed end of the trough and the tipped end of the tongue proximal the open end of the trough, prior to rigor mortis setting in on the tongue.

Abstract: The present invention relates to apparatus and method for forming a proteinaceous emulsion or batter into shaped food products such as sausages without the use of a casing. A supply of suitable proteinaceous emulsion is provided and such emulsion is conveyed under pressure into an elongated hollow stuffing tube to form a continuous length of shaped emulsion. Thereafter the shaped emulsion is directed into a molding tube which is slideably mounted about the stuffing tube. As the emulsion enters the molding tube, the pressure of the emulsion causes the molding tube to move away from the stuffing tube. A treating fluid, such as a diluted food grade acid, is directed to the interior surface of the molding tube at about the point where the emulsion first enters the molding tube. The treating fluid is directed to the interior of the molding tube in such a manner that the interior of the molding tube is continuously wetted by the treating fluid as the molding tube moves relative to the stuffing tube.

Abstract: A tongue rack includes a frame with a plurality of troughs supported on the frame. Each trough is generally U-shaped in cross-section and sloped, with the open upper end of the trough located above a closed lower end of the trough. A tongue placed in the trough will shorten in length and increase in thickness as it is chilled. The method of the invention includes extracting a beef tongue from an animal and positioning the tongue into the sloped trough with the base end of the tongue against the closed end of the trough and the tipped end of the tongue proximal the open end of the trough, prior to rigor mortis setting in on the tongue.

Abstract: A patty forming machine includes a frame structure supporting a compartment which encloses a mechanical reciprocating device, the compartment having a front wall. A mold plate locate outside of the front wall includes cavities for receiving food product for the formation of patties. At least one drive rod having a circular cross-section penetrates the front wall and connects the mold plate to the reciprocating device. The machine also includes a vacuum bar assembly having a vacuum bar for interleaving flexible paper sheets with formed patties. The vacuum bar is driven by a reciprocating rod having a round cross-section and penetrating through the front wall of the housing to operatively connect the vacuum bar to the reciprocating device. The frame structure of the machine is underlied by a bottom skin which is spaced below a horizontal frame to provide an access gap for clear viewing and maintenance of a top of the bottom skin.

Abstract: A food product comprising one or more plastic food substrates is formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix.

Abstract: 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 carrying the cooked bacon slices from a cooking device to a first end of said transfer comb, a device for moving the cooked bacon slices across the transfer comb to a second end of the transfer comb and feeding the cooked bacon slices to the same continuous conveyor belt adjacent the second end of said transfer comb, a cutter associated with the housing for trimming the bacon slices into substantially uniform lengths as they are transferred across the transfer comb.

Abstract: A method for making sausages comprises coextruding sausage paste and collagen to form a continuous sausage body having an outer tube comprising collagen in surrounding relation to the sausage paste. The continuous sausage body is separated into individual sausage links, each having an exterior surface. The sausage links are transported to an enclosure. The sausage links are loaded into baskets mounted on an endless serpentine belt contained at least in part within the enclosure. The belt is caused to circulate along a serpentine path so that the sausage links are carried boustrophedomically by the baskets through the enclosure, and the baskets are caused to successively change their orientations rotationally as the belt circulates within the enclosure so that different parts of the exterior surface of each sausage link come successively into contact with a concave interior surface of the basket in which that sausage link is carried.

Abstract: A mold plate assembly for a patty forming apparatus includes a mold plate having patty forming cavities and a breather plate arranged facing the mold plate. A fill slot is arranged facing the mold cavities, on a side opposite the breather plate, to fill food product into said mold cavity when the mold plate is in a filling position. The breather plate includes first breather holes at a remote position from the inlet slot to discharge air to ensure an even and uniform filling of the food product into the cavity, and second breather holes located close to the fill slot to relieve filling pressure at that location to avoid the formation of a ridge on the finished formed food patty.

Abstract: The disclosed invention includes extrusion apparatus, wherein and by which ground meat replicates selected cuts of natural, unground meat. A ground meat product substantially free of bone and heavy tissue is extruded through a die having a perforated area extending sidewise of the die and constituting at least one row of a series of elongate openings extending closely end-to-end along the perforated area in preferably multilayer rows, the openings of the outer layers of which preferably intercommunicate end-to-end, or even interconnected end-to-end so that a continuous ribbon-shaped, stranded, intermediate product is extruded and may be cut transversely to make final, stranded meat products, both intermediate and final products being preferably enclosed substantially peripherally by an envelope of side by side, substantially merged, longitudinal strands of ground meat that substantially replicates a cut of natural, unground meat.

Abstract: A process for preparing diced or sliced sausage, e.g. pepperoni, includes the steps of preparing the meat mixture by grinding and mixing to specification. The sausage is stuffed into casings or is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35° F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50° F. to 120° F.) air at an initial relative humidity of 50% or less, preferably 30% or less, under turbulent air flow. The dried sausage is then conveyed to a chiller or freezer. Pepperoni prepared in this process has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes. In the most preferred embodiment the conditioned air enters the lower portion of the spiral dryer along with the meat pieces and the resulting product is more consistent than if conventional top/down air flow was used in the dryer.