Abstract: A continuous method and system for processing and preparing a wet cured, ham in a continuous manner. Green hams are tumbled to at least partially loosen the fat and skin, which are trimmed into separate containers. A thin layer of fat remains on the hams. The trimmed fat and skin has not been exposed to a pickle solution and can be used or packaged for various purposes. A curing or pickle solution is injected into trimmed hams. The injected hams are held on a conveyor for a sufficient time to allow the rate at which curing solution drains from the injected hams to stabilize. During this time, pickle solution that drains from the hams is recovered and processed for subsequent use. The hams can be packaged in a net or bag and heated in a consistent manner since each ham has consistent quantities of curing solution.
Type:
Application
Filed:
May 25, 2005
Publication date:
December 14, 2006
Applicant:
CONAGRA FOODS PACKAGED FOODS COMPANY, INC.
Inventors:
Prem Singh, Dejing Fu, James Costelloe, Gilbert Boldt
Abstract: A continuous method and system for processing and preparing a wet cured, ham in a continuous manner. Green hams are tumbled to at least partially loosen the fat and skin, which are trimmed into separate containers. A thin layer of fat remains on the hams. The trimmed fat and skin has not been exposed to a pickle solution and can be used or packaged for various purposes. A curing or pickle solution is injected into trimmed hams. The injected hams are held on a conveyor for a sufficient time to allow the rate at which curing solution drains from the injected hams to stabilize. During this time, pickle solution that drains from the hams is recovered and processed for subsequent use. The hams can be packaged in a net or bag and heated in a consistent manner since each ham has consistent quantities of curing solution.
Type:
Application
Filed:
May 25, 2005
Publication date:
December 14, 2006
Applicant:
CONAGRA FOODS PACKAGED FOODS COMPANY, INC. a Delaware Corporation
Inventors:
Prem Singh, Dejing Fu, James Costelloe, Gilbert Boldt
Abstract: An ingredient for a microwaved food item, an ingredient and food item combination, and a method of preparing an ingredient. The ingredient includes a gelatinous base and one or more additives that are mixed with said gelatinous base to form a mixture. When heated in a microwave oven, the mixture releases steam with the one or more additives onto the food item to add flavorings, aromas and/or colorings to the food item.
Type:
Application
Filed:
July 21, 2006
Publication date:
November 23, 2006
Applicant:
ConAgra Foods Packaged Foods Company, Inc.