Abstract: A method of lubricating the passage of meat emulsion through the stuffing horn of a meat emulsion encasing machine is disclosed, involving forcing meat emulsion under a first magnitude of pressure through a passage into the inlet of a stuffing horn; then providing a first concentric ring of fluid under a second magnitude of pressure around the passage; and then providing a second tapered concentric ring of fluid around the passage with the tapered concentric ring having an outer perimeter of greater depth than its inner perimeter, and with the outer perimeter being in communication with the first concentric ring and its inner perimeter being in communication with the passage.

Abstract: A two-phase meat product comprising 20-90 wt % of a texture imparting phase consisting of aligned flat meat slices, having a thickness of 0.5-6 mm, and 80-10 wt % of a finely dispersed succulence imparting phase, which product exhibits a parallel arrangement of its constituent phases, so that appropriate planes of orientation are formed to give sequential breakdown of the product in the mouth upon consumption. Also a process of producing these products is disclosed.

Abstract: A method of packaging turkey emulsion and turkey skin in a flexible plastic package wherein the turkey skin has been frozen prior to insertion into the package.

Abstract: A method for heat curing a raw meat medium is disclosed wherein the meat medium is conveyed through a pipe while being subjected to electromagnetic waves having a frequency of less than 300 MHz. A continuous heating of the meat medium is hereby effected so that the heating thereof is finished when it leaves the pipe and immediately thereafter while its temperature is still at least 70.degree. C., can be cut into slices or pieces and packed.

Abstract: Apparatus for producing shrimp-shaped food products and a food product produced by the apparatus. The apparatus includes a split mold having a cavity shaped as a shelled-shrimp-shaped product. The mold has an injection opening for injecting a minced fish material into the cavity, the injection opening extending from the root or base of the shrimp's head to the shrimp's back portion and being oriented upwardly. After injecting the minced fish meat into the cavity, a V-shaped device is lowered towards the opening of the mold to make a longitudinal groove in the minced fish material. The mold and the material are heated up to produce a shrimp-shaped food product. The apparatus may further include a cover mold having a supply channel formed in it for moving the material to the injection opening. The V-shaped device may be incorporated in the cover mold.

Abstract: Food products particularly of meat are extruded cased under pressure. The extrusion pressure, and the energy in the extrudate, makes the circular cross-section the only stable one on emergence from the extrusion head. In accordance with the present invention, two unstable shapes, D-shaped as described, are extruded each cased from its own extrusion head. The heads are disposed closely adjacent back to back so as to have a generally circular overall profile. An outer casing is fitted over the two heads. On extrusion the two D-shaped pieces abut one another and the outer casing to preserve their shapes until stabilized by freezing.

Abstract: There is provided a process (and resulting product) which includes tenderizing and flattening of a cut of meat, coating the product with a wash of milk and egg protein and then a fine cracker meal (including wheat gluten) to produce a coating having adhesive qualities, modifying the shape of the product by overlapping edges, applying deforming pressure to the product to form a unified structure and causing adherence of the edges, and finally recoating the product to produce a uniform meat product with a breaded appearance. In commercial production this final product is then frozen and packaged for distribution.

Abstract: Disclosed are high meat content jerky-type pet treats and their methods of preparation. The present pet jerky treats provide product quality attributes of conventionally prepared jerky treats but with substantial cost savings. The present method involves a multi-step extrusion cooking process of major amounts involving aqueous dispersions of animal meats, soy meal, farinacious material, and minor amounts of salts, humectants, and flavorants.

Abstract: An apparatus for shaping a flowable product such as meat is provided which includes a main body or structure having a plurality of forming passageways extending therethrough. An inlet gate and an opposing outlet gate are positioned at opposite ends of the passageways. The inlet gate side of the body is adapted for coupling to a source of meat for delivery of the meat under pressure through the inlet gate of the body. Means is also provided for selectively and sequentially shifting the inlet gate and the outlet gate between open and closed positions. The passageways include means for adjusting the flow of meat therethrough. In operation, the meat product is forced under pressure from the meat source toward and through the main body, while the endmost gates are sequentially operated so that, in cooperation with the adjustment means provided in each passageway, a uniform meat product with squared ends is produced.

Abstract: An imitation shrimp produce is produced by heating, in a mold cavity, a fish paste composition, the mold having at least two cavities, each cavity having the form of the shrimp product. The shrimp back portion of each cavity is accessed via an opening in the mold to allow formation of vein grooves in the curved back portion of the shrimp product; and such access is provided during injection of the composition into the mold.

Abstract: Mechanisms and methods are provided in conjunction with the molding of stuffable food products into a shaped loaf that is suitable for automatic slicing into substantially uniform slices. Included is an expansion and contraction compensation mechanism that includes a ratcheting assembly and a biasing assembly that cooperate to permit adequate expansion of the food product during cooking thereof while still retaining enough biasing force to continually compress the product being molded during contraction which occurs upon chilling the food product.

Abstract: A lobster-like or crab leg-like food product comprising a muscle imitation part and an outer shell imitation part which envelops said muscle imitation part to be integrated therewith. The process for producing the lobster-like or crab leg-like food product comprises using a pair of molds each having a concave on which is curved an outer shell shape of lobster abdomen having plural segments or an outer shell shape of crab leg.

Abstract: An apparatus for forming food materials into three dimensional shapes that may be made to duplicate the appearance of a variety of natural food products. The machine includes a dual rotary, matching forming cavity apparatus for producing, at continuous high speeds, food products in a variety of shapes. One embodiment of the invention employs a plurality of forming bars mounted in the dual rotary drums of the machine, the forming bars are easily removable and replacable with similar bars having different products forming cavities. Cam operated means are associated with the drums or the forming bars for ejecting formed products from the cavities.

Abstract: A molding apparatus particularly adapted to be associated to a meat chopper to mold the extruded ground meat into hamburgers. The said apparatus is provided with a feeler or snesor which disactivates the meat chopper when a hamburger has been formed and which re-activates said meat chopper when the emptied mold is re-introduced into the formation chamber. The feeler or sensor is mounted on the housing or body of the meat chopper so as to be self-adjustable as to its spacing from the formation mold when the positioning of the molding apparatus of the invention changes due to the wear of the meat chopper knives.

Abstract: A meat product consisting of a meat core and a fat outer layer is made by coextrusion of small thin slices of lean meat and fatty material. Prior to extrusion the thin slices are coated with meat glue. The coextrudate is case hardened and cut to the desired length.

Abstract: A mechanism for molding food patties from a fibrous food product (e.g. poultry breasts, fish fillets, large pieces of pork muscle, etc.) uses a conventional mold plate positioned between a fill plate and a breather plate and cyclically movable between a fill position and a discharge position; the fill plate has fill ports, one for each mold cavity in the mold plate, through which the food product is pumped under pressure, each mold cavity having a substantially larger area than its associated fill port. Each fill port has a transitional rim, past which the food flows with an appreciable change in direction, that is smoothly rounded to avoid damage to the food fibers. Each fill port also has a cutting rim, past which a part of the filled mold cavity moves on its way to a discharge position; the cutting rim shears off any food fibers along part of one face of the patty. Preferably, the breather holes in the breather plate are confined to the periphery of each mold cavity position.

Abstract: Lengthwise coextensively aligned jerky which has fibrous portions aligned generally parallel to the length of the jerky, and a procedure for preparing the lengthwise coextensively aligned jerky by extruding an alignable meat dough through a directional flow bar extruder under conditions such that fibers in the dough are coextensively aligned; further preparing the fiber-aligned dough into cuttable jerky, for example, by freezing, and cutting and/or slicing the cuttable jerky. The resulting lengthwise coextensively aligned jerky typically has a generally rugged, natural-like appearance and feel.

Abstract: This invention relates to a process for manufacturing reconstituted squid into ring shapes. The eatable parts of the cephalopods are washed and minced together at below zero temperatures. The pieces are then compacted into ring shaped molds. The product maintains its ring shape due to a high cohesion of the surface protein of each piece. The rings can then be dipped into batter or breadcrumbs and are then frozen.

Abstract: A fish product is produced by heating, in a mold cavity, a mixture of fish paste and pieces of gelled fish paste, the cavity being vented to the exterior allows the mix to expand via the vent during such heating, to produce a simulated crustacean form. The gelled pieces may be acid treated prior to mixing with fish paste, and the molded product further processed, so that the final product has a simulated crustacean bite texture.

Abstract: A fish paste sheet is folded to form a spiral convolution sheet roll; the roll is sidewardly compressed on a belt while traveling; and the compressed roll is cut into portions. The sheet may include superposed sub-sheets of differing coloration.

Abstract: A meat product which can be easily handled and portioned when cool, but separates into individual slices of meat when warmed is produced by mixing a temperature sensitive binder when such binder is in warm, substantially liquid form with a plurality of slices of meat. The meat-binder mixture is placed into forming means and is cooled to solidify the mixture and form a solid, formed meat product in which, when in cooled condition, the individual slices are bound together in a solid, substantially inseparable meat product. Upon subsequent heating of the solid product, the binder liquefies releasing individual slices of meat.

Abstract: The invention provides a meat-based product comprising a whole-muscle body A and a core B of stuffing. The stuffing contains cereal, herbs and spices and also a major proportion of a material, preferably fatty, to produce a thick viscous readily extrudable emulsion. The product also includes an outer casing D and an annular layer C of fat between the whole-muscle body A and the casing D. The product is made by coextrusion from a triple coextrusion head supplied with whole-muscle meat, stuffing formulation and the fatty material from separate hoppers.

Abstract: A line is provided for assembling a product including proteinaceous patties having a filling therebetween. All components of the line are mechanically synchronized to maintain a consistent pitch throughout the assembling procedure. Included is a patty forming means that deposits proteinaceous patties such as ground meat patties onto a moving conveyor assembly to thereby define the desired pitch. Edible filling materials such as sauces, condiments and/or cheeses are deposited onto this patty at the given pitch. Another patty is deposited thereover while the product being formed continues to flow on the generally straight-line conveyor assembly. Thereafter, a knitting station impresses projections or pins through the outer periphery of the upper patty and into the lower patty such that, after removal of the pins by the device, the patties are knitted together, and the filling is encapsulated therewithin.

Abstract: A decorative fish head mold for use as a replacement for a fish's head when serving and/or cooking a fish includes a hollow elongate body defining an interior compartment. The body has a forward or distal end configured to the appearance of a fish head, and an open rear end communicating with the interior compartment for receiving a body of a fish therein. In accordance with the method of this invention, the head of a fish is removed, and if desired, the body of the fish is filled with a stuffing. Thereafter the body of the fish, either stuffed or unstuffed, is inserted into the open rear end of the decorative fish head mold, and is thereafter cooked and/or served as a unit with the fish head mold.

Abstract: Fabricated meat products like crab leg meat, which are copies of the first joint portion of the king crab or giant spider crab, and the process for manufacturing the same.The fabricated crab leg meat comprises:a central portion which comprises at least one material selected from a group consisting of fibrous material of ground fish meat, flake of fish meat and flake of crustacean meat; anda sheet-like material which mainly comprises ground fish meat, which has cornua on the outer surface thereof and which wraps around the central portion. The fabricated meat product is formed in a shape of crab leg meat.

Abstract: A meat product comprising intimately mixed together sinewed meat which has been finely ground together to render the sinews therein substantially organoleptically undetectable and essentially sinewless meat which has been coarsely severed and subjected to a physical disorientation while substantially preserving its fibrous character. A process for forming such a meat product is also disclosed.

Abstract: A process for producing a fish-paste product comprising continuously charging a starting material based on a minced fish flesh (surimi) into a stirring/mixing machine to shear the starting material, forming the minced flesh extruded from the stirring/mixing machine into a specific shape, and then heating the formed minced flesh. A fish-paste product having excellent gel strength can be produced by this process.

Abstract: A process for processing and treating raw materials such as marine products comprising of fishes, shellfishes, such as Crustacea and mollusks, and seaweeds or mixtures of said material and an optional mixing additive such as soyprotein, wheat flour and starch by means of a twin-screw extruder. The extrudates obtained by the process have qualities and mouthfeel characteristics different from those of the raw material.

Abstract: A chuck for a stuffing machine for gripping and rotating a food-filled casing about a longitudinal axis to facilitate formation of links. The chuck has a plurality of antifriction free-wheeling rollers disposed along a longitudinal bore. Torgue for rotating the stuffed casing passing through the bore is transmitted by the engagement of a side edge of each roller against the casing. The casing, moving passed the rollers, causing the rollers to turn on their own axes so that torque transmission for rotating the casing about its longitudinal axis is accomplished with minimal longitudinal drag on the casing.

Abstract: A method of manufacturing a structured meat product that simulates the tere and appearance of the more expensive quality cut by starting from a lower quality primal cut or wholesale cut. The method comprises the steps of separating the individual muscles and adjacent muscle groups of the wholesale cuts; denuding the muscles (e.g., removal of epimysial or perimysial connective tissue and the like); optionally adding binders or additives (e.g., NaCl/Na.sub.5 P.sub.3 O.sub.10 ; KCl/MgCl.sub.2 /Na.sub.5 P.sub.3 O.sub.10 ; and KCl/CaCl.sub.2 /Na.sub.5 P.sub.3 O.sub.

Abstract: 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 subjecting the strip to a secondary comminution with a reduction in particle size and a temperature equalization.

Abstract: An apparatus and method for processing a cooked food product and producing a plurality of cooked food product portions is disclosed. The method includes the steps of positioning the cooked food product in an extrusion location, extruding the cooked food product through an extrusion plate and dividing the extruded cooked food products into a desired thickness and/or weight. The disclosed apparatus includes a positioning element which positions the cooked food product into an extrusion location, as well as an extrusion assembly which extrudes the cooked food product prior to presenting the extruded food product to the dividing apparatus for division into a plurality of portions having a desired thickness and/or weight. Apparatus is also disclosed for selectively varying the shape of the food product portions, as well as apparatus which provides for selective adjustment of the operational parameters of the apparatus to vary the thickness of the cooked food product portions.

Abstract: In a method of operating a co-extruder, a co-extrusion die used during a co-extrusion mode of operation is replaced by a simple extrusion die which is used during a simple extrusion mode of operation. The co-extruder has a pair of juxtaposed outlets one of which is blocked by the simple extrusion die during utilization thereof.

Abstract: A meat emulsion containing a mix of meat materials with the emulsion having a protein to fat ratio of at least about 1.5:1 and a moisture content in the range of about 45% to 80% is processed under conditions which rapidly heat the emulsion to a temperature of above the boiling point of water at which temperature protein coagulation proceeds at a very rapid rate. The hot meat emulsion is introduced by centrifugal force into a confined holding tube in which the emulsion is retained for a relatively short period of time during which the protein coagulates to set the emulsion and provide a firm meat emulsion product, with the emulsion being maintained at a pressure greater than the vapor pressure of emulsion water.

Abstract: A process of preparing a frozen rolled cod tail wherein a cod tail is rolled around a spindle, then frozen partially or completely, afterwards removed from the spindle and, if necessary, frozen completely. The frozen rolled cod tails may be filled later when desired.

Abstract: According to a method of processing fish based on the present invention, a cloth is placed on a scrolling bamboo sheet, on which sliced pieces of fish are placed uniformly in several layers. The scrolling bamboo sheet is then rolled up with the sliced pieces contained inside. After completion of rolling, caps are pushed into and fixed onto both ends of the bamboo sheet, then the assembly of the bamboo sheet and the sliced pieces of fish are heated.

Abstract: A method and apparatus are provided for macerating meat to effect deep penetration of the meat at multiple muscle height levels for improved absorption of curing agents and improved bonding of multiple pieces of meat. The method involves feeding the meat into a compression zone where it is compressed and simultaneously engaged with multi-level maceration means which penetrate and tear the meat at two or more muscle height levels below the surface of the meat; continuously feeding the meat through the compression zone; continuously compressing and macerating the meat at multiple muscle height levels; and expelling the meat from the compression zone to allow the meat to expand to its previous dimensions so that multi-level macerated surfaces are available for bonding of the meat.

Abstract: Method of continuously processing fish and apparatus thereof, by supplying dewatered fish flesh obtained by filleting it or dressing it and thereafter washing, dewatering into a kneader, kneading and incorporating with auxiliary ingredient mixture, which is continuously transported, measured, mixed, and supplied, in predetermined quantities to obtain surimi paste, packing and freezing the resultant surimi product for storage.

Abstract: A method for coloring minced fish meat products wherein a paste-like dye is applied to the edge of an injection opening of a split mold, the mold having a cavity in the form of a cooked-and-peeled meat of a crustacean such as shrimp or crab. Minced meat of fish or the like is later injected into the cavity through the opening, the dye being moved along the inner surface of the cavity along with and due to the movement of the injected material, and the dye is applied to the inner surface of the cavity and to the surface of the injected minced meat material. The apparatus for coloring the minced fish meat products is comprised of a mold having a cavity for shaping a food product and an injection opening for injecting minced fish meat material into the cavity. A food color injection device is provided comprising a pair of nozzles located close to the opening of the mold, the nozzles being capable of free insertion into and retraction from the opening.

Abstract: A fish meat material can undergo gelation by applying pressure thereto without adding any salts such as common salt.

Abstract: A method and apparatus for producing shrimp-shaped food products from minced fish meat by injecting minced fish meat material into a split-in-two mold having a cavity shaped as a shelled-shrimp-shaped product, and then heating the minced fish meat material together with the mold to produce a shrimp-shaped food product. The mold has an injection opening for injecting the minced fish material into the cavity, the injection opening extending from the root or base of the shrimp's head to the shrimp's back portion and being oriented upwardly. After injecting the minced fish meat into the cavity, a V-shaped device which can be freely moved in the vertical direction is lowered towards the opening of the mold to make a longitudinal groove in the minced fish material, and then the mold is heated up to produce a shrimp-shaped food product.

Abstract: A process for shaping a fish-paste product and an apparatus therefor. The process comprises moving a fish-paste sheet having grooves on one or both surfaces thereof in its length direction, curling the sheet obliquely to the sheet-moving direction with one lateral edge of the sheet as a core to form a rolled-up article, pulling the resulting rolled-up body in a direction parallel to the sheet-moving direction around a rolling post installed outside of the opposite lateral edge line of the sheet, and subjecting the rolled-up article to further processing.

Abstract: Apparatus for storing pieces of fresh meat has a vessel with an open top for insertion or removal of meat and a cover which overlies the meat in the vessel and can be pushed downwardly by a jack so as to pressurize the pieces of meat and expel air by eliminating gaps between neighboring pieces of meat as well as between the pieces of meat and the internal surface of the vessel. Compression of meat results in expulsion of juices which rise and overlie the topmost layer of meat around the cover.

Abstract: A process for producing a meat analogue from a starting material having a high protein content comprises injecting the starting material into a mold against a substantially constant back pressure which is provided by a pressurized piston. The starting material is supplied to the mold under continuous high temperature and high pressure, for example, by an extruder, such as a single screw extruder or a twin screw extruder.

Abstract: Pet food can be prepared from animal flesh by a process which includes separation of the flesh portions of the animal from it's bones during a deboning step. This yields a fibrous paste to which is added a quantity of hydrolyzed milk protein. The hydrolyzed milk protein is thoroughly mixed with the fibrous paste. A quantity of salt is then added to the mixture of the hydrolyzed protein and the fibrous paste, and a second mixing is utilized to thoroughly mix the salt into the mixture of the hydrolyzed milk protein and the fibrous paste. The final mixture is then placed into an appropriate mold of a desirable shape. The molded mixture is then quickly heated to 140.degree. F. to heat set the mixture into the mold, and to heat kill any enzymes or micro organisms present in the mixture.

Abstract: The product of the invention is a non-cylindrical coextrudate with a meat body and a fat coating. This product is extruded from a head partitioned into a meat discharging portion and a fat discharging portion each fed from a pump. Means are provided to maintain or return the product to the strict extruded shape.

Abstract: A hashed white meat based food product, such as veal or fowl meat made of a mixture containing by weight more than fifty percent of hashed lean veal or fowl meat with also veal and/or pork fat, spices and condiments, and alcoholic liquids, and according to the invention the fat is introduced into the mixture in the state of a fine emulsion, thereby providing the mixture with the property of retaining the alcoholic liquids, said liquids exuding with the fats only at the moment of the cooking.

Abstract: Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates and/or enzymes before or during the restructuring process. The process comprises slicing the meat parts, preferably across the meat grain, into slices about 1 to 3 mm thick, and preferably about 1.5 to 2 mm thick, said slices having a major surface area about as large as the meat parts will permit, generally averaging greater than about 10 cm.sup.2 and preferably greater than about 20 cm.sup.2, kneading said slices together in a mass to cause the slices to stick together by means of the natural juices which exude from the meat surface and by entanglement of the slices, and forming the mass of meat slices into a restructured meat product. The restructured meat product may consist of beef, pork, veal, lamb, chicken, turkey or mixtures thereof and may be made in the form of roasts, logs for slicing, cutlets or other convenient meat forms.

Abstract: A fish product is produced by heating, in a mold cavity, a mixture of fish paste and pieces of gelled fish paste, the cavity being vented to the exterior allows the mix to expand via the vent during such heating, to produce a simulated crustacean form. The gelled pieces may be acid treated prior to mixing with fish paste, and the molded product further processed, so that the final product has a simulated crustacean bite texture.

Abstract: A method and apparatus for producing a smoked meat product is provided. A mold frame is provided which has an opening. A piece of elastic netting is stretchedly secured over the opening. A piece of edible film is placed on the elastic netting, massaged meat product parts are placed on the film over the opening causing the netting to extend through the opening. A grid secures the parts into the frame. The parts are held under compression by the apparatus during smoking and a unitary smoked meat product is thus produced preferably of turkey meat.