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 method and an apparatus for preserving raw meat products are described. The meat products are lightly salted and placed atop each other in a compressive vessel. The vessel has a lid which is movable in the vertical direction and capable of exerting pressure on the meat products. The meat products are subjected to periods of increasing and then decreasing pressures. In this way, juices from the meat are squeezed out. These juices act as a preservation brine for the meat.

Abstract: Apparatus for portioning, shaping and dispensing a plurality of molded, spherically shaped meatballs includes a food product entry area communicating with a compression chamber for compression and movement of the food product into a positioning area wherein it is given a rod-like shape and moved to a shaping area wherein it is given a spherical shape and dispensed into a suitable receiving means.

Abstract: An apparatus is provided for forming a series of proteinaceous patties such as ground meat patties and for depositing those patties in timed sequence onto aconveyor belt assembly that passes through the entire longitudinal length of the apparatus, including passage through a protective tunnel assembly.

Abstract: An apparatus for continuously processing fish flesh comprising a first continuous force-out feeder in which dewatered fish flesh is continuously fed from the rear end thereof so that the fish flesh is further dewatered and thereafter continuously extruded in a pressurized state from the front end thereof; a continuous kneader connected to the front end of the first continuous force-out feeder, in which the dewatered fish flesh is kneaded and incorporated with a mixture of auxiliary ingredients such as sugar and sorbitol in predetermined quantities to obtain surimi paste and from which the surimi paste is continuously discharged; an auxilliary ingredient pressure adding device for adding the mixture to the continuous kneader; a second continuous force-out feeder connected to the kneader for continuously forcing out the continuously discharged surimi paste and thereafter extruding the surimi paste as a continuum from the front end thereof; a continuous packer for continuously packing surimi blocks after cutting

Abstract: A mashed fish paste is formed into a thin sheet and heated in an oven to gel said sheet. The gelled sheet after heating is cooled and then cut into slender fibrous bodies. The fibrous bodies are further cut into suitable lengths.

Abstract: This disclosure relates to apparatus and method for the production of fish-paste food products having the appearance of shelled shrimp, crab claws, lobster, abalone, etc. The apparatus comprises a two-piece mold with a mold cavity conforming to the shape of the product, means for spraying a coloring agent into the cavity, filling means for pressing a paste of ground fish meat into the mold cavity, a heating unit for heating and solidifying the fish paste, and means for removing the heated and solidified fish-paste food products from the mold. The invention further comprises the method of providing a split mold having a cavity generally conforming to the shape of a shellfish, spraying the inside wall of the cavity with an aqueous food coloring, filling the cavity with a meat paste under pressure, heating the mold and the paste to a sufficient temperature to cook and color the meat paste, and removing the product from the mold.

Abstract: A portion controlled packaged slice cooked whole muscle boneless cut of meat having the characteristic configuration of that cut is produced by: trimming, cooking and selecting a group of pieces of the cut all of which have a cooked weight within .+-.6% of the median weight of the group; compacting each piece while still hot from the cooking to a pre-determined length for that group and chilling the pieces while so compacted; setting the number and blade spacing of a single pass multi-blade slicer to suit the pre-determined length of the pieces and produce slices of a pre-determined weight, including the two end slices and passing each piece across grain through the slicer while maintaining the ends of each piece as the piece passes through the slicer under a considerable confining pressure.

Abstract: The present invention has for object a process for making a food product from cheap meat chunks having a moisture content situated between 30 to 80% and a fat content situated between 1 to 30%. The chunks are comminuted to form a smooth homogeneous paste having a particular size of less than 2 mm. Salt is added to the paste to produce a partial solubilization of the meat proteins. Then slices of a thickness less than 3 mm are formed. The slices are stabilized by a mild heat treatment.

Abstract: A portion controlled sliced boneless whole muscle fresh meat product all of the slices of which have substantially the same weight and thickness and the packaged product having the natural configuration for that cut is produced by grouping trimmed pieces of the cut according to weight ranges and passing the pieces of one weight range under considerable confining pressure through a single pass multi-blade slicer the blade spacing of which is pre-set to produce slices having a target weight, and immediately packaging the cut so sliced.

Abstract: A novel sandwich-like food giving a soft feeling to the palate can be produced by heating and drying surimi and then forming the thus treated surimi into first and second continuous sheets; ejecting molten cheese, molten cheese mixed with minced salami, or a raw meat mixture for the manufacture of salami and placing it on the first continuous sheet of ground fish meat so as to form a continuous layer; superposing thereon the second continuous sheet of SURIMI; pressing these components into a sandwich form; drying the resulting sandwich-like product; and then cutting the dried sandwich-like product into pieces of a size suitable for use as food.

Abstract: An arrangement for storing or preserving perishables such as meat has a vessel with an open upper end. The vessel may be provided with a cooling system. The vessel has a projecting rim and a U-shaped carrier is placed on top of the vessel upside down so as to engage the rim. The carrier supports a plunger which may be moved up-and-down inside the vessel and may be clamped in any position. A jack is releasably mounted on the carrier and operates to move the plunger down in the vessel. Perishables such as slabs of meat are placed in the vessel to form a stack therein. Air spaces in the stack are minimized by placing the perishables in full surface-to-surface contact with one another and with the walls of the vessel. A cover is placed on the stack and the plunger is lowered onto the cover. The jack is operated to move the plunger downward and thereby pressurize the stack.

Abstract: The invention concerns an apparatus for processing and forming meat for cooking on a vertical rotisserie. The apparatus is utilized in conjunction with a standard meat grinding/mixing system. A portion of the apparatus attaches directly to a standard ground beef mixer such that the rotating motion of the mixer worm is utilized to force meat into a conical mold. Manipulation of a vent allows air to exit and the ground meat to easily enter the mold. Once the meat begins to exit the vent, the vent is closed, causing the meat to be packed into the conical mold by the mixer worm. The mold is then detached, inverted and the pre-measured, conical piece of packed beef is easily removed. A rod within the conical mold forms a skewer hole for future skewering on the vertical rotisserie.

Abstract: Loose meat such as crabmeat is formed into lumps by pushing the loose meat upwardly into mold cavities while simultaneously pushing air and moisture through holes in back walls of the cavities, and while a releasable seal is effected around the mold cavities. The mold cavities are displaced to an ejecting station where pressurized air is supplied through the holes to eject meat lumps from the cavities. Diffusers in the holes diffuse the case into dispersed air streams which act against the back of each meat lump. After the meat lumps have been ejected, pressurized air at a higher pressure is directed through the diffusers to clean meat from the diffusers.

Abstract: This invention relates to preparation of a fish meat product, as for example imitation abalone, from comminuted fish meat which may include shell fish. Fish meat is ground with additives such as salt and suitable flavoring materials to form a sticky paste, and then formed into any desired shape, such as abalone shape. The molded meat mass is set into elastic gel form at a temperature 0.degree. to 40.degree. C., then frozen slowly at a temperature of -5.degree. to -30.degree. C., and subsequently heated to at least 70.degree. C. to sterilize.

Abstract: A kneaded food molding apparatus of the rotary type comprising a rotary plate to which a plurality of molding devices are attached, a stationary shaft to which the rotary plate is secured in a manner rotatable around the center of the rotary plate, a drive mechanism for intermittently rotating the rotary plate, and an actuating mechanism for actuating the molding device, the actuating mechanism being mounted to a fan-shape support plate located above the rotary plate and secured to the stationary shaft. According to the intermittent rotation of the rotary plate, the actuating mechanism actuates the molding device to automatically and continuously mold kneading food, such as hamburgers or croquettes, without lack or sticking of portions of the kneaded food to the molding device.

Abstract: Apparatus for the simultaneous extrusion from an extrusion discharge station of multiple streams of a food product having fibers therein, from a single mass of the food product, where the desired product spacing between the streams at the extrusion discharge station is less then the greatest expected fiber length. Converging extrusion channels communicate at a channel entry station with a feed container which holds and directs the flow of the mass of food product, and the distance of closest spacing between the extrusion channels at the channel entry station is greater than the average expected fiber length. Bridging of food fibers between adjacent extrusion channels at the entry station is avoided by the large channel entry spacing, while the decreasing distance between the converging channels allows the food product streams at the extrusion discharge station to be spaced at a desired product spacing less then the greatest expected fiber length.

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 patty of food material, along with a method and apparatus for forming the patty, are disclosed. The food material is forced through non-vertical apertures in a foraminous member into a mold opening in a mold plate to form the patty. An agitator bar may be biased against the upstream side of the foraminous member and moved along the foraminous member to dislodge tissue fibers. Such an agitator bar may also be effectively employed with a foraminous member that has only vertical apertures.

Abstract: Rollers each having a plurality of radially extending vanes are arranged in pairs to define a downwardly extending path therebetween which progressively reduces in width from the top to the bottom, so that a material of a foodstuff is compressed while being fed downwardly by the roller pairs through the path. A horizontal conveyor belt lies below the path and is indexed to transfer a predetermined cut length of the material to a shaping station where the material is pushed up into a shaped cavity of a flexible cup member. The flexible cup member is embraced by presser members to shape the material under a preselected adjustable table pressure. The resulting block of material attains hardness and shape which would be provided by hand-shaping.

Abstract: A method for the continuous treatment of poultry carcasses. The poultry carcasses are successively singed, cooled, deboned, minced, shaped and packaged. Prior to singeing, the carcasses are injected with carbon dioxide snow to prevent the development of germs during singeing. The mincing, shaping and packaging steps are carried out in an enclosure in which carbon dioxide snow is introduced so that the temperature is maintained at about 0.degree. to -4.degree. C.

Abstract: A method of producing a paste product like lobster's meat is disclosed which comprises dividing finely paste product, which product has been already coagulated by heating; mixing said divided product with protein mixture and molding the resulting mixture, the mixing and/or molding procedure being carried out under reduced pressure; and then heating the molded product. The thus obtained paste product like lobster's meat according to the present invention has moderately hard flesh, and during chewing, an elastic and pleasant mouth feel is obtained as if eating natural lobster's meat.

Abstract: Disclosed are fabricated seafoods, such as analogue shrimp meats, and their methods of preparation. A fish paste is provided comprising about 60% to 95% surimi, 0% to 5% starch, 0% to 25% water and 0% to 4% vegetable or marine oil. The paste is blended without aeration and kept at less than 10.degree. C. The paste is extruded as a rope to a first heating zone to heat set the exterior to form a skin. The rope is then fed to an in-line static mixture, preferably free floating, to texturize the still soft rope core. The textured rope is then heated again to firm the texturized core. The rope is then shaped into pieces of predetermined size and shape and then coagulated by heat application thereto. The fabricated seafoods so prepared are characterized by the "bite," an aligned or braided fibrous interior, and the skin of real shrimp.

Abstract: A uniform, portion pre-sliced roast beef product is made without objectionable loss of original muscle and fiber by: trimming a primal cut of beef; vacuum tumbling with water to soften and extract protein binder; forming and placing into a shape-determining cylindrical cook encasement; cooking; crust cooling and removing the encasement; slicing in one pass cross grain through a multi-blade slicer in a manner to exclude air contacting the slices; and vacuum packaging. The product stores well with essentially no blooming and without change in taste.

Abstract: A method and apparatus are disclosed for processing meat products containing at least a small portion of liquefiable fats or oils wherein the meat products are extruded into multiple passages or tubes of a shell-and-tube type heat exchanger for heating or cooling the meat product with the fats and/or oils providing lubrication for passage of the meat product through the heat exchanger. With the meat product being trimmings containing substantial amounts of liquefiable fats and oils, the meat product is heated to a rendering temperature within the heat exchanger, rendered or liquefied fats being separated from lean meat portions of the meat trimmings after passage from the heat exchanger, the lean meat portion preferably being immediately refrigerated in order to limit bacterial growth.

Abstract: A method for the preparation and packing of food products, in particular fish products of long keeping quality, includes disintegrating and sterilizing the fish and allowing the sterilized fish mass to coagulate under pressure in a forming and filling pipe. An inside cross-section of the filling pipe corresponds to the cross-section of the packing container wherein the product is to be packed. The forming and filling pipe is provided, moreover, with cut-off elements and flaplike shut-off elements to make possible the separation and feeding out of the product from the forming and filling pipe to the packing containers.

Abstract: This invention relates to imparting structural integrity and texture to fabricated meat products, particularly simulated crustacean and shellfish meat. Deboned meat, fish or poultry is ground with additives such as salt and suitable flavoring materials; the exposed surface area of the mass of meat paste is then enlarged, treated with acid, formed into a desired shape, and heated to set. The particular food products of the invention provide for utilization of deboned meat which has good nutritional properties but which lacks sufficient structural integrity and texture to function as a satisfactory food product.

Abstract: A fish paste or slurry is processed to form a product having the palate consistency and taste of crab meat.

Abstract: An integrally shaped fish product is described. The fish product comprises comminuted fish protein essentially homogeneously dispersed in a gelled matrix binder formed by admixture of water with crosslinked and pregelatinized starch. The fish product retains its shape and integrity despite having less than 40 mg of sodium per 100 grams.

Abstract: A structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed by simultaneous extrusion of a fat emulsion. The product is made by preparing chunks of lean meat substantially free of fat, gristle and sinew. The muscle scaffold network is slackened e.g., by multiple severing of the connective tissue of the lean meat chunks. These chunks then are massaged under reduced pressure to produce the protein exudate, while sufficient water is added to obtain a desired protein-to-moisture ratio. Fat trimmings are ground and blended into an emulsion which is simultaneously extruded with the lean meat chunks through separate but adjacent extrusion heads which may be shaped to produce a product resembling a steak, roast or other conventional cut of natural meat.

Abstract: A material mainly composed of ground fish meat is molded into the form of a strip, which is then set by heating. After the material has been solidified, it is then cut into the form of filaments. A plurality of these filaments are bundled and integrated without use of any binder but by applying a combination of a predetermined uniform peripheral pressure and local extra pressure to form peripheral circular recesses on cylindrically compacted material at a constant interval. Under this pressed state, the material is heated by boiling to obtain a cylindrical material. The cylindrical material is then cut along the center of each peripheral annular recess to obtain a food product resembling the scallop meat and having round opposite end corners.

Abstract: A structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed by simultaneous extrusion of a fat emulsion. The product is made by preparing chunks of lean meat substantially free of fat, gristle and sinew. The muscle scaffold network is slackened e.g., by multiple severing of the connective tissue of the lean meat chunks. These chunks then are massaged under reduced pressure to produce the protein exudate, while sufficient water is added to obtain a desired protein-to-moisture ratio. Fat trimmings are ground and blended into an emulsion which is simultaneously extruded with the lean meat chunks through separate but adjacent extrusion heads which may be shaped to produce a product resembling a steak, roast or other conventional cut of natural meat.

Abstract: A machine for manufacturing croquettes from a source of elastic food mass continuously discharged from a nozzle assembly having a reciprocating chopper controlled by sensors for severing the mass into croquettes, a plurality of conveyors for moving said croquettes through tunnel assemblies for compressing said croquettes into a desired shape and a shaker assembly for breading said croquettes and providing a frictional means for rolling said croquettes through said tunnels.

Abstract: A process for producing a shaped product of collagen by a wet or electrochemical method from a pasty composition comprising a collagenous substance or a mixture thereof with another high molecular substance. The composition or a product shaped therefrom is treated with a crosslinking agent, and the shaped product is frozen, and thawed.

Abstract: A method of manufacturing fancy food, comprising adding starch, seasonings and the like to mashed fish meat and kneading them to form a sheet-like kneaded material, heating said material and thereafter drying it to prepare a sheet of fish meat, sandwiching cheese between two sheets of said fish meat to form a food element, vertically pressing said food element by heated roaster plates to melt upper and lower surfaces of cheese to adhere said upper and lower sheets of fish meat to cheese, cooling said adhered food element and setting a water content thereof to approximately 33 to 38%, thereafter cutting the food element to form products, and sealing said products together with a disoxidant into a package bag.

Abstract: A magazine for containing a plurality of flattening discs which can be introduced over a stuffing horn and into a casing during the stuffing thereof to produce a stuffed casing product having two substantially flat ends. The magazine is loaded with a plurality of such discs and maintains the discs in an ordered array. The magazine is easily mounted to a stuffing apparatus and facilitates the feeding of the discs into the casing to permit the continuous and automatic production of a plurality of flat-ended stuffed casing products from a single, continuous length of casing.

Abstract: There is disclosed methods for reducing the weight loss of a hamburger-type meat patty by applying to said meat patty a juice retaining coating. The coating contains at least 30% by weight dry powdered egg whites.

Abstract: An apparatus for forming meat patties is described comprising a meat pump for forcing ground meat into a mold chamber having substantially parallel top and bottom walls and a side wall with an irregular outline. Provision is made for ejecting the formed patties from the mold and for pressing top and bottom surfaces corresponding to the top and bottom of the mold toward one another to expand the patty radially in all directions and to form compression fractures around its periphery. The resulting patties have an irregular shape and each is shaped somewhat differently while the weight of each patty is held within precisely predetermined limits, usually within .+-.2%.

Abstract: Meat patties of loose tender eating texture and natural irregular shape are produced by forming meat under pressure in a die cavity followed by pressing the top and bottom surfaces together to produce projections on the periphery and fracture lines near the edges while maintaining the weight of each patty precisely within predetermined limits.

Abstract: A method and apparatus for producing a restructured food product from small forms thereof, by comminuting such small forms to provide a fluent paste, injecting the paste under high pressure into mold cavities where the paste is rapidly heated while it is confined within the mold cavity and maintained at an elevated pressure, whereby a restructured food product is formed which has generally the same characteristics and qualities of the original food product and which retains the organoleptic properties of the original products that are frequently lost in conventional food processing methods.

Abstract: Apparatus for continuously producing fish meat processed food which is produced by preparing fine filaments from paste-like fish meat and bundling a number of said filaments. The continuously producing apparatus comprises a solidification device for solidifying paste-like fish meat into thin web-like fish meat, a first cutting device for cutting the solidified fish meat lengthwise to form fine filament-like fish meat, a collection device for collecting the filament-like fish meat while transporting the same, a bundling device for successively urging and fixing filaments of the collected fish meat while transporting the same into the desired diameter, a packaging device for packaging the bundled fish meat with a packaging film, and a second cutting device for cutting the packaged fish meat into the desired axial length.

Abstract: Disclosed herein are a method and apparatus for opening molds by automatically unlocking a pair of locking mechanisms which cooperate to lock a pair of mold sections together. There are also disclosed herein a method and apparatus for handling a removed mold section and an article ejected from another mold section.

Abstract: A machine to form lump-type crab meat from smaller particles of cooked crabmeat by extruding the same under pressure from a cylinder having a discharge nozzle adjoining a die plate having one or more contoured cavities in a flat face thereof and movable past said nozzle to receive compressed crab meat particles in compact congealed condition for molding into a desired configuration resembling natural lump-type commercial crab meat. A knife member on a slide shears the molded lump of crab meat from the extrusion end of the discharge nozzle and sealing means on it prevent appreciable escape of natural juices of the crab meat from the molded lumps, and ejecting plungers having contoured ends form part of the molding surfaces of the die cavities and are reciprocable to eject the molded lumps when the die plate is moved to clear the die cavities from said discharge nozzle.

Abstract: A method of processing fish fillets into seafood products is disclosed. Fish fillets can be readily and quickly processed into frozen seafood products having desired shapes. After catching fish and other fishery products, only fillets thereof that are suited for food are converted to frozen blocks aboard ship. The frozen blocks cut into pieces are pressure-formed into a desired shape after they are transported to a processing place on land.

Abstract: A food product based on compacted meat, for example turkey, comprises a meat core 10, a mobile fat outer layer 11 and wrapping 12 which remains in place during cooking. The product is made by freezing the compacted core in long lengths which are advanced longitudinally through a fat applicator, superficial freezer and wrapping applicator.

Abstract: A pair of endless belts define a downwardly extending path therebetween which progressively reduces in width from the top to the bottom, so that a material of a foodstuff is compressed while being fed downwardly by the belts through the path. A horizontal conveyor belt lies below the path and is indexed to transfer a predetermined cut length of the material to a shaping station where the material is pushed up into a shaped cavity of a flexible cup member. The flexible cup member is embraced by presser members to shape the material under a preselected adjustable pressure. The resulting block of material attains hardness and shape which would be provided by hand-shaping. Regardless of the hardness of the material in the downward path between the belts, the material can always be cut by each predetermined amount by adjusting the width of the path and, therefore, the degree of compression of the material.

Abstract: A process is provided for manufacturing dried meat emulsions employing limited added water and salt together with an aproximately neutral pH. The process results in accelerated drying, greater fat retention, improved rehydration, and better texture of the rehydrated meat emulsion.

Abstract: A method and apparatus are disclosed for forming a relatively porous patty of plastic food material that is subject to shrinkage during cooking. One embodiment of the apparatus includes a foraminous member having a plurality of apertures and a piston slidably disposed in a receiving chamber on one side of the foraminous member. A pressurizable feed chamber is provided with a feed mechanism for feeding and pressurizing the food material and forcing the material through the apertures and into the receiving chamber. A mold is provided for being aligned with the foraminous member and for receiving the material as it is discharged from the receiving chamber by movement of the piston. The discharging material impinges upon a wall of the mold to form a patty in which the material defines interstitial voids therein for entrapping air and providing retention of cooking juices to promote more rapid and uniform cooking of the patty.

Abstract: This invention provides a method of producing dehydrated meat products wh more easily and completely rehydrate than prior art dehydrated meats. This is accomplished by expansion of the cooked meat matrix by the addition of water, salt, phosphate and adjunctive hydrophilic ingredients prior to cooking. This invention is intended for use with formed meats consisting of a combination of chunked, flaked and ground or emulsified meats. The use of a gas and moisture impermeable casing for cooking the meat allows the meat to be fully cooked without concurrent losses in either weight or volume, thus preventing density increase prior to dehydration.

Abstract: A method of producing a nutritionally dense, freeze dried food item usually n bar form in which uncooked food ingredients are mixed together and then cooked until about 40% to about 60% of the water content is removed by evaporation. Then the partially dried mixture is formed into the desired shape, then frozen and dehydrated to a moisture level which would produce a shelf-stable product. The freeze dried bars are packaged in impermeable containers. Food bars prepared by this method rehydrate faster and to a greater extent than food bars prepared by processes incorporating a compression step.