Patents Assigned to Hudson Foods, Inc.
  • Process for preparing shaped meat products
    Patent number: 5928690
    Abstract: The use of proteolytic enzymes and heat gelling gums or sodium alginate and/or starches to manufacture pureed meat and/or poultry products from raw meat and/or poultry. The proteolytic enzyme is used to digest the meat and/or poultry proteins upon heating. This gives the cooked product its desired pureed texture. The heat gelling gum or sodium alginate and/or starch is added to the product formulation to bind the digested proteins into the appropriate shape and/or to tie up water.
    Type: Grant
    Filed: October 28, 1997
    Date of Patent: July 27, 1999
    Assignee: Hudson Foods, Inc.
    Inventor: William R. Wiebe, Jr.