Abstract: A package of the type having a container with a bottom surface, a peripheral wall, and a peripheral lip includes a lid secured to the peripheral lip. At least one side flap is secured to the lid and is oriented to extend away from the lid toward the bottom surface, and at least one bottom flap is secured to the side flap and to the bottom surface. The side edges of the lid and the side flap define a plane oriented substantially perpendicular to the lid such that the package is stable when resting on the side edges of the lid and the side flap. At least a portion of the side edge of the bottom flap is angled away from this plane toward the bottom surface. The side flap is oriented perpendicular to both the lid and the plane defined by the side edges of the lid and side flap.

Abstract: Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10% of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually high in aleurone cell wall fragments for a given ash content.

Abstract: A breading crumb mixture and process for coating food products are disclosed. The crumb mixture and process impart a fried-like texture and flavor to the resultant food products. The breading crumb mixture comprises extruded flour dough crumbs, dielectrically baked crumbs and beaded shortening. The process of the invention includes the steps of coating a food product with a binding agent, breading the coated product with the breading crumb mixture, baking the breaded product in a humidified oven, applying edible oil in atomized form to the surface of the baked product, and exposing the baked product surface to high temperature heating for the purpose of browning and crisping.

Abstract: There is disclosed an improvement to an apparatus, and a method for applying a thin layer of liquid at the circumference of a stream of meat product before it enters a casing. Preferably, the liquid being applied is liquid smoke thereby avoiding the necessity of further smoking treatment of the sausage to achieve the desired taste and appearance of a smoked sausage.

Abstract: A package of sliced bacon is disclosed which package is adapted to facilitate the cooking of the sliced bacon by microwave energy. This package includes a plurality of bacon slices generally arranged in a stack with separating sheet means placed between otherwise adjacent bacon slices for maintaining separation of the bacon slices during storage and cooking. An absobent blotter means is included below the stack of bacon slices to absorbing liquids released from the bacon during cooking. The package also includes an overwrap means which surrounds the stack of bacon slices, the separating sheet means, and the absorbent means during storage and during cooking. In addition, a means for venting the overwrap is provided whereby expanding gases are allowed to exit the overwrap means during cooking.

Abstract: An apparatus is described which is adapted to simultaneously heat and display a plurality of food products each on a stick, such as corn dogs. The apparatus includes a cabinet with side wall means that are at least partially transparent so as to allow operators and customers to readily see within the cabinet. The apparatus also includes a shaft which is rotatably mounted within the cabinet. Associated with the shaft means is a plurality of stick retaining means which serve to releasably retain the sticks of the food products on the shaft. Rotating means are provided for rotating the shaft within the cabinet. The apparatus further includes heating means for maintaining the food products at the serving temperature desired.

Abstract: A process for modifying bran by coating the bran in a fluidized bed is described wherein the bran is first dried and then ground to a predetermined particle size. The bran is introduced into the coating chamber of a fluidized bed coating process. Cookie four is mixed with distilled water and heated to form a coating mixture and the coating mixture is introduced into the coating chamber so that the ground bran particles will be coated with the coating mixture. As the bran particles are coated, they are dried in the coating chamber of the fluidized bed coating apparatus and are then removed. The resultant product is substantially uniformly coated.

Abstract: A device for filling a package with a predetermined weight of items, such as pieces of chicken, is disclosed. The device, under the control of a computer, sorts predetermined quantities of chicken pieces to a plurality of pockets each of which is adapted to transfer the predetermined quantities of chicken pieces sorted thereto so that they may be passed to a partially filled package, upon receipt of a control signal from the computer. The device, under the control of the computer, selects which of the pockets contains pieces of chicken which should be added to the partially filled package in order to bring the contents of that package up to the predetermined weight.

Abstract: An apparatus and method for maintaining control over the orientation and position of the trailing end of a slab of bacon as the trailing end passes through a continuous bacon slicer, which apparatus and method involve depending from a linkage supported about multiple centers a controlled-rotation grip having backward-facing teeth, to serve to permit the grip to be maintained next to the slicing plane of the slicer even as the position of the lockable rotatable grip is vertically adjusted to accommodate bacon slabs of various thicknesses.

Abstract: The present invention is an absorbent pad for use below a meat product or the like during storage and during cooking. The pad includes a blotter means adapted to absorb liquids released from the meat product during cooking. In order to prevent substantial absorption prior to cooking, the pad also includes a heat shrinkable film adjacent the top surface of the blotter means, which film is partially attached to the blotter so as to leave at least one area which is not attached to the blotter means. The film also includes at least one opening feature, i.e. a perforation or pre-weakened area, in the at least one area which is not attached to the blotter means. As a result, when the pad is subjected to heat during cooking, the film around the perforation to weakened point shrinks so as to open a hole through the film to thereby allow liquids released from the meat product to pass into the blotter. Various configurations of perforations and pre-weakened areas are described.

Abstract: A process is disclosed wherein a flavoring agent used to flavor fried foods products is encapsulated so that the flavoring agent may be easily removed from oil used to fry the food products. In the preferred embodiment of the invention, the encapsulated material is further coated with a flavor modifying agent and a high melting point fat which helps to protect the encapsulant from water and from physical damage prior to and during frying, and to modify the flavor of the oleoresin capsicum flavoring agent used.

Abstract: The invention is an open-ended package for an article comprising a sleeve of generally rectangular cross-section. Resiliently hinged tabs are provided for retaining the article within the sleeve. The tabs are positioned so that their hinge lines are adjacent and perpendicular to the external edge of the panel to which it is hinged. The tabs are of a length greater than the depth of the sleeve. As a result, when the tabs are bent into the interior of the sleeve in an over-center position, they press toward the opposite panel of the sleeve and are thereby retained in a position traversing the open end of the sleeve so as to effect retention of the article in the package.

Abstract: A readily recontitutable powder, for preparing a high-stability sour-cream-type product, as well as a method for the preparation of the powder and a method for the reconstitution thereof. The powder is prepared from a low-fat, directly-acidified slurry, which is subsequently spray-dried. A hygroscopic powder (e.g., pre-gelatinized starch) is blended in; the result is a product that is low in cost, easily reconstituted, stable at room temperature as a powder, and stable when refrigerated after reconstitution.

Abstract: The formation of nitrosamines in cooked, cured meat products such as ham and bacon is reduced by a process in which the meat is injected with a curing solution containing nitrite and a food grade acid encapsulated with a coating material which melts at a temperature above 115.degree. F.