Abstract: An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.

Abstract: A method of producing cellulose encased sausages where an encased sausage is partially cooked, the partially cooked sausage is hot peeled, and the cooking of the peeled sausage is finished in its packaging.

Abstract: The invention relates to a method for producing preformed peeled packed sausages, comprising the steps of subsequently: A) heating an encased sausage; B) peeling a casing from the sausage at higher surface temperatures; and C) packing the peeled sausage. The invention also relates to a production device for producing preformed peeled packed sausages with such a method.

Abstract: A meat smoker/cooker device is provided and includes a fuel chamber having a fuel chamber structure which includes a fuel chamber sidewall that defines a fuel chamber cavity, wherein the fuel chamber sidewall includes a first mounting hole, a second mounting hole and a sidewall slot communicated with the chamber cavity. Additionally, the meat smoker device also includes a fuel container having a container rim and being located within the chamber cavity proximate the slot bottom and an ignition article having an ignition article handle, an ignition article mounting structure and a heating element, wherein the ignition article handle includes a handle portion movably located within the sidewall slot and wherein the ignition article mounting structure is configured to mountingly engage with the first and second mounting hole, such that the ignition article is configurable between a first and second configuration.

Abstract: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.

Abstract: An oven body includes a grilling chamber provided with several far infrared ray heaters and a smoking chamber that emits smoke from the charcoal heated by electric heaters, wherein the meat to be roasted is rotated in the grilling chamber by a rotating means, rotating alternately through a far infrared ray heating area where far infrared ray concentrates and through a smoking area where smoke concentrates, in which process the roasting operation by the far infrared ray and the smoking operation with particular scent of a charcoal are carried out simultaneously.

Abstract: A method for preparing a ground meat product and a kit therefor is described and which includes the steps of providing and preparing an uncooked ground meat product; depositing the uncooked ground meat product in the internal cavity of a food product forming container; providing a rolling pin, engaging the rolling pin with the food product forming container so as to provide a densely packed ground meat layer having a given height dimension; removing the resulting uncooked ground meat layer from the internal cavity, and cooking the prepared, uncooked ground meat layer in a cooking appliance.

Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.

Abstract: The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as fat reduced beef, is produced from trimmings. The finely textured beef may be exposed to an elevated level of carbon monoxide before, during, or after the finely textured beef is heated to improve the final color of the finely textured beef product.

Abstract: An offset barbeque smoker grille has an openable cover shaped as the elongated back portion of a quadruped and the products of combustion are applied to meat on said grille with the cover closed and at least one restrictor is included in said fourth flow path to hold smoke in contact with said meat wherein a meat treatment apparatus is used as a smoker. The cooking and smoking uses counter flow from the firebox near the head of the quadruped under the cooking and smoking chambers toward the rump of the quadruped and back over the top of the cooking chambers to provide even cooking.

Abstract: Disclosed are moisture and gas permeable films which can comprise or be obtained from a blend of a polyamide with a potassium-containing ionomer of an ethylene acid copolymer, an ethylene ester dipolymer, and optional compatibilizer selected from dicarboxylate-containing polymers and ethylene glycidyl ester copolymers. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs.

Abstract: Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber.

Abstract: The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of rawhide material. The rawhide material undergoes defatting, rinsing, and sun-drying to produce a finished hide product. The hide product is smoked to achieve objectives of dying and flavoring to result in a finished porkhide dog chew product.

Abstract: The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of rawhide material. The rawhide material undergoes defatting, rinsing, and sun-drying to produce a finished hide product. The hide product is smoked to achieve objectives of dying and flavoring to result in a finished porkhide dog chew product.

Abstract: One or more meat products are positioned in a meat chilling enclosure in which cooled air is added to cool the contents of the enclosure. A water spray including a desired carbon monoxide content in solution is introduced into the meat chilling enclosure. The desired carbon monoxide content may comprise no more than approximately the maximum carbon monoxide content that is held in solution in the spray water at approximately the temperature at which the spray water is introduced into the meat chilling enclosure. Alternatively, carbon monoxide held in solution in the spray water may be limited to approximately the maximum carbon monoxide content that is held in solution in the spray water at a maximum temperature maintained in the meat chilling enclosure. A pH increasing material such as ammonia gas or ammonium hydroxide solution may also be added to the meat chilling enclosure to produce and maintain a desired ammonia gas content in the enclosure atmosphere.

Abstract: The present invention proposes a smokable planar or hose-type food casing or food casing film for food packagings, such as, e.g., sausage casings, shrink bags or the like on polymer basis, which is for the first time manufactured in the jet-blasting process from a homogeneous molten plastic material consisting of a plastic mixture consisting of at least of PA (polyamide) with PVAL (polyvinyl alcohol) and PEBAX (polyether block amide). The food casing or food casing film has a water vapor permeability that is at least 1 kg/m2 within 24 h. Its oxygen permeability at a film thickness of 30 ?m is less than 2.1 cm3/m2 within 24 h. Moreover the present invention for the first time proposes a method for manufacturing it.

Abstract: An oven body includes a grilling chamber provided with several far infrared ray heaters and a smoking chamber that emits smoke from the charcoal heated by electric heaters, wherein the meat to be roasted is rotated in the grilling chamber by a rotating means, rotating alternately through a far infrared ray heating area where far infrared ray concentrates and through a smoking area where smoke concentrates, in which process the roasting operation by the far infrared ray and the smoking operation with particular scent of a charcoal are carried out simultaneously.

Abstract: A fish processing method using a smoking liquid into which a smoke component is dissolved in which a so-called smoke-dry (smoke dry component) is liquefied and the smoking liquid is applied to the fish meat so that the product that is similar to that produced through a smoke dry process is produced with this liquid (smoking liquid), and it is possible to produce the product that is similar to that produced through the smoke dry process without performing the smoke-dry process in which the product should be brought into contact with gas. In addition, since not only the step for applying the flavor but also the smoke-dry components of the liquid and gas is contained in this smoking liquid, the same effect as that of the smoke dry process such as preservation is exhibited, with the smoking liquid which is easy to handle and superior in mass production, it is possible and easy to handle the smoke dried product which has been conventionally difficult to handle and has a disadvantage in mass production.

Abstract: A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon dioxide, gas, and optionally water, is spun in the centrifuge. The dense components, such as lean meat, will accumulate away from the axis of rotation and be transferred by the outer screw towards the cone-shaped section. The less dense components, such as fat and adipose tissue, accumulate toward the center of rotation, and are transferred toward an outlet of the centrifuge via the inner screw. Gas accumulates in the proximity of the cone-shaped section and impedes liquid carbon dioxide from exiting with the dense components. The centrifuge is pressurized, which maintains carbon dioxide as a liquid.

Abstract: A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.

Abstract: A smoker for use with a grill, comprising a smoke-releasing material holder positionable between a heat source and food rack within a grill, at least one air diffuser positioned at least partially within the holder in air transmitting communication with the holder, and an air actuator coupled to the at least one air diffuser in air transmitting communication with the at least one air diffuser.

Abstract: Commercial production transport systems, mechanisms, and guides for food processing are configured so as to automate food transport. The system can direct food to travel serially over side-by-side predetermined travel lanes using one or more of a pick-up mechanism and/or router guide channels to pick-up and/or laterally translate the food product form the first travel lane to the second travel lane so that it travels greater than one, and typically a plurality, of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier. Associated methods redirect and/or laterally translate food being transported in an automated food processing system.

Abstract: Commercial production transport systems, mechanisms, and guides for food processing are configured so as to automate food transport. The system can direct food to travel serially over side-by-side predetermined travel lanes using one or more of a pick-up mechanism and/or router guide channels to pick-up and/or laterally translate the food product form the first travel lane to the second travel lane so that it travels greater than one, and typically a plurality, of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier. Associated methods redirect and/or laterally translate food being transported in an automated food processing system.

Abstract: Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The liquid added to meat product may be added simultaneously with the carbon monoxide or may be added as a pre-treatment before application of carbon monoxide or as a post-treatment after the application of carbon monoxide.

Abstract: Commercial production transport systems, mechanisms, and guides for food processing are configured so as to automate food transport. The system can direct food to travel serially over side-by-side predetermined travel lanes using one or more of a pick-up mechanism and/or router guide channels to pick-up and/or laterally translate the food product form the first travel lane to the second travel lane so that it travels greater than one, and typically a plurality, of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier. Associated methods redirect and/or laterally translate food being transported in an automated food processing system.

Abstract: A plurality of smoke injection needles are inserted into or then withdrawn from tuna meat while bubbles of smoke are ejected from the smoke injection needles at intervals. The smoke is produced by burning a smoking material and containing carbon monoxide (CO) gas. The bubbles of the smoke are thus dispersed and injected into the tuna meat, and the residual CO concentration in the tuna meat is thereby set at 1100 to 2400 ?g/kg. The resulting smoked tuna meat M is preserved in frozen storage at about ?18°C.

Abstract: A barbeque smoking box includes a metal container that encloses woodchips. Within the mass of the woodchips is located a frangible liquid container that ruptures when subjected to the heat of a barbeque grill. The liquid then permeates and soaks the woodchips in the frangible container. As the barbeque grill continues to heat the soaked woodchips, smoke is generated and passes in an continuous control manner through a number of small openings formed in the external package so as to smoke food that is being prepared in the grill.

Abstract: A smoker oven that includes a housing having an internal cavity having a top portion, a mid-portion, and a lower portion. The internal cavity houses a support frame that has at least one generally horizontal support surface for supporting and rotating a jerky rack. The jerky rack holds food items in sheet form, such as strips of jerky, at an angle to the horizontal support surface, so that upon rotation of the jerky rack the food items in sheet form cause an agitation and motion of the air within the cavity to produce even heating of the food items and cause fluids released by the food item to flow off of the food item.

Abstract: A chew product for use by animals is made of skin such as rawhide or pigskin. The skin is infused with chlorophyll or mint or both to freshen a dog's breath and also with sugar to increase palatability. The interior portion of the skin can be perforated, such as by cutting, before the skin is formed into a product. The perforations allow a dog's teeth to penetrate into the product and be scraped clean by the edges of the perforations. The skin is dyed green from the chlorophyll. The dyed skin can be used either alone or in conjunction with another color skin to make a product. The dyed skin and a bleached white skin combine to make an attractive product.

Abstract: Pigskin is processed to provide a bleached, expanded skin used in dog treat or chew products. The raw pigskin is dehaired and then daubed with an alkali mixture of an alkali liquid, alkali enzymes and lime, the mixture having a pH of greater than or equal to 12. The alkali mixture dissolves the colloidal protein. The alkali is removed by alternately rinsing the skin in water and agitating the skin with first ammonium chloride, or chloride sulphate or ammonium sulphide, and then second with ammonium chloride, or chloride sulphate or ammonium sulphide, and pancreatic enzymes. The skin is agitated with sodium carbonate and a degreaser to remove the fat. The skin is then washed with hydrogen peroxide, which bleaches and expands the skin. The skin is then formed into a dog product and dried.

Abstract: An inlet (11a) and an exit (11b) are formed at opposite ends of a chamber (11), and transporting device (12) is moved into the chamber from the inlet toward the outlet. The transporting device is constituted to transport a plurality of works (19) at predetermined intervals. Disposed within the chamber is a pair of electrode plates (13, 14) along the longitudinal direction of the transporting device and at predetermined distances from the works, respectively so as to interpose the works between the pair of electrode plates. Smoke to be adhered to and infiltrated into works is constitutionally generated by smoke generating device (16) and introduced into the chamber.

Abstract: Commercial production transport systems, mechanisms, and guides for food processing are configured so as to automate food transport. The system can direct food to travel serially over side-by-side predetermined travel lanes using one or more of a pick-up mechanism and/or router guide channels to pick-up and/or laterally translate the food product form the first travel lane to the second travel lane so that it travels greater than one, and typically a plurality, of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier. Associated methods redirect and/or laterally translate food being transported in an automated food processing system.

Abstract: The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers.

Abstract: Gas and/or air distribution systems and methods for distributing thermally and/or otherwise treated gas in a food processor by moving at least one food item over a predetermined travel path in a food processor having a food travel path comprising a moving floor and upwardly extending first and second sidewalls located on opposing sides thereof, the travel path having a corresponding first and second side portions.

Abstract: Mass production food processing methods, systems, and apparatus with increased capacity over conventional design are configured to direct food to travel serially over side-by-side travel paths so as to travel a plurality of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier.

Abstract: A smoker oven that includes a housing having an internal cavity having a top portion, a mid-portion, and a lower portion. The internal cavity houses a support frame that has at least one generally horizontal support surface for supporting a jerky rack, the support frame being suspended from the top portion of the housing. A heater and a smoke source, positioned immediately over the heater are located in the lower portion of the internal cavity, so that an amount of smoke released in the lower portion is allowed to rise to the support frame to expose the support surface of the support frame to the amount of smoke as a filter is used to remove the smoke form the top portion.

Abstract: Gas and/or air distribution systems and methods for distributing thermally and/or otherwise treated gas in a food processor by moving at least one food item over a predetermined travel path in a food processor having a food travel path comprising a moving floor and upwardly extending first and second sidewalls located on opposing sides thereof, the travel path having a corresponding first and second side portions.

Abstract: A process and apparatus for cooking non-cured food products in which the non-cured food products are heated in an atmosphere comprising less than about 0.5 vppmd of NO2, producing a cooked food product having substantially no pink discoloration on its outer surface.

Abstract: A process and apparatus for treating fish or other animals by introducing tasteless smoke or carbon monoxide into the respiratory system, so that it is absorbed into the edible muscle tissue through the circulatory system. In one embodiment, tasteless smoke or carbon monoxide is entrained or dissolved in water in which fish are swimming. In another embodiment, tasteless smoke or carbon monoxide is introduced into a foam that is applied to the fish. Devices for entraining or dissolving the tasteless smoke or carbon monoxide into water or foam are also described.

Abstract: Mass production food processing methods, systems, and apparatus with increased capacity over conventional design are configured to direct food to travel serially over side-by-side travel paths so as to travel a plurality of revolutions about a tier or level in a vertically stacked food processing unit before moving to the next tier.

Abstract: The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of rawhide material. The rawhide material undergoes defatting, rinsing, and sun-drying to produce a finished hide product. The hide product is smoked to achieve objectives of dying and flavoring to result in a finished porkhide dog chew product.

Abstract: The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers.

Abstract: Methods and apparatus are provided for decreasing the bacteria count of a food commodity without affecting its overall organoleptic quality (taste, odor, and color). This is accomplished using a treatment fluid comprising ozone, which is injected into a treatment chamber containing the food commodity. Some water is preferably added to obtain better contact of the ozone with the food by forming a thin film of ozonated water on the food surface. Spices and/or other ingredients may preferably be added with the water. The food is placed in a tumbler and the tumbler is set in motion. During treatment good contact between the treatment fluid and the food commodity is obtained by reversibly oscillating the tumbler. A log reduction of 40% or more in bacteria count may be obtained as compared without the ozone.

Abstract: A method for processing marine products includes a plurality of steps. First put natural charcoal in a vacuum oven and draw air out of the vacuum oven. Second, heat up the interior of the vacuum oven to let charcoal produce carbon monoxide and water vapor, and third, cool carbon monoxide in a cooling tank to room temperature. Fourth. separate carbon monoxide from water vapor and draw carbon monoxide into an air bag. Fifth, draw the carbon monoxide in a marine food processing device to let carbon monoxide function to settle iron contained in marine food to remain in the meat of marine food to keep fresh red color and freshness of marine food.

Abstract: A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and maintaining the meat in a sealed container to maintain color and freshness while retarding bacterial growth.

Abstract: A liquid smoke browning agent solution having good browning but minimal or no flavor, and a related method for making same. The liquid smoke browning agent solution may be made from commercially existing delignified wood pulp.

Abstract: An apparatus, and method for cooking and smoking food items and a smoked product produced by the inventive method. The inventive apparatus preferably comprises (a) an oven including a belt-type conveyor, for continuously conveying food items through the oven, and a circulation system for circulating a cooking medium in the oven such that the cooking medium contacts and cooks the food items and (b) a smoke generation and delivery system for delivering smoke to the circulating system such that the smoke contacts the food items along with the cooking medium. The inventive method preferably comprises the steps of (a) continuously conveying food items through an oven and (b) delivering smoke into the oven such that the smoke contacts the food items. The oven used in the inventive apparatus and inventive method is preferably an indirect-fired oven. The smoke most preferably contacts the food items in an impinging manner.

Abstract: A method of storing and aging a meat which comprises the steps of containing meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of the meat from direct contact with a gas present in the controllable environment, controlling the gas in the controllable environment by reducing free oxygen gas in the controllable environment and controlling gas pressure in the controllable environment while protecting a majority of the surface of the meat from the effects of a pressure variation, and holding the meat under the controllable environment for a period of time within a predetermined temperature range; provided that the meat is held under the mechanical compression during the controlling of the gas in the controllable environment.

Abstract: In a method for production of dry feed for fish or shell fish (Crustacea) based on fresh fish raw material, vegetable carbohydrate products together with other additives are added to give a carbohydrate content in the produced feed of at least 5% during feed production. During all process steps up to the formation of feed pellets the water content is higher than 10%. The produced dry feed contains 25-60% protein, 10-40% fat and 5-25% carbohydrate. The feed contains 25-60% fish protein while the fat in the form of fish oil is up to 40%.

Abstract: A process for producing a bone-in ham steak made by separating the muscle, fat, and femur bone from a green ham, processing the muscle and fat to form an aggregation of cured muscle, fat, and bone and cooking the aggregate under vacuum. The cooked meat product is chilled, removed from the film package, and, thereafter, smoked to a golden color. It is then sliced transversely into a plurality of bone-in ham steaks having uniform sizes, shapes, and weights.