Abstract: A method of packaging meat emulsion in a flexible thermoplastic bag, wherein the bag has dispersed on its insides, prior to insertion of the meat emulsion into the bag, additives such as liquid colorant or liquid smoke, via a squeeze roller and backing plate (or two squeeze rollers), is shown. An apparatus for dispersing the additives via a squeeze roller and backing plate (or two squeeze rollers) is also shown.

Abstract: A method for processing a single food product through a food processing plant. The method comprises the steps of providing a length of casing, wherein the casing has a first end and a second end. The casing further has sufficient inherent strength as provided to support a selected food product. The first end of said casing is then capped and a food product is provided. The food product is of selected size to fill approximately three-quarters of the length of the casing. The food product is inserted into the casing through the second end and a pair of clips are provided. The first clip and the second clip are each radially receivable over the exterior surface of the casing. The casing is then clipped proximate the second end of the casing utilizing the first clip and the casing is clipped proximate the food product utilizing the second clip. The casing is then cut longitudinally between the first and second clip to create handling means.

Abstract: A method of dry curing ham to prepare dry cured country ham by the steps of: treating a ham to displace residual blood and other fluids from the ham body; pre-salting the ham while mechanically abrading the skin portion thereof; applying a full curing agent to the ham; packaging the ham in a sealed vacuum pouch; maintaining the sealed ham under vacuum conditions for a time period sufficient to effect expression of residual fluids and blood from the ham body; opening the packaged ham to the atmosphere; subjecting the packaged ham to a chilled temperature over a period of time sufficient for the salt to enter the ham; drying the ham on a drying rack and then aging the ham.

Abstract: This invention pertains to a novel process for preserving the quality attributes and ascorbic acid content of fresh fruit juices and fruit juice blends. The process involves sanitizing the outer surface of a fruit, extracting the juice from the edible portion of the fruit, gasifying the juice with an oxygen-containing, carbon dioxide-containing gas mixture, filling a high gas-barrier container with the juice; hermetically sealing the container and rapidly cooling the juice in the container. Alternatively, the extracted juice may be filled into the high gas barrier container and then gasified prior to hermetically sealing the container.

Abstract: A machine for packaging poultry products and for breaking the hocks of the poultry products includes two substantially semi-cylindrical guide members for positioning a poultry product with unbroken hocks in a bag and a plunger device for breaking the hocks of the poultry product. The plunger device has two inclined surfaces forming a substantially V-shaped surface for contacting the legs of the poultry product and for breaking the hocks by compressing the legs of the poultry product against the carcass of the poultry product. Methods for operating the machine to load the poultry product into the bag and to automatically break the hocks are also described.

Abstract: A package, packaged food product and method are provided for packaging thin proteinaceous products such as sliced luncheon meats, cheeses and the like in a manner such that the thin products are supported by the packaging to resist shifting of the thin products within the package. The package has a generally bulbous-shaped cavity into which a doubled-over shingled stack of the products are sealed. The package includes a peelable and resealable feature which is preferably provided by films out of which the package is constructed.

Abstract: Food products, especially fresh food products such as retail-cut red meat, vegetables and fruits, are packaged with a film having at least one film layer comprising a substantially linear ethylene polymer, preferably a polymer comprising ethylene and at least one .alpha.-olefin comonomer, e.g. 1-octene. The ethylene polymers used in the construction of the film structures used in this invention are prepared by constrained geometry catalyst technology. The film structures can be either mono- or multilayered, oriented or nonoriented, oxygen permeable or impermeable, and prepared by any conventional technique. The food products can be packaged by any conventional method, e.g. stretch overwrap, shrink, vacuum skin, on vacuum forming.

Abstract: A package, packaged food product and method are provided for packaging thinly sliced proteinaceous products such as sliced luncheon meats, cheeses and the like in a manner such that the thinly sliced products are supported by the packaging in a manner that resists shifting of the thinly sliced products within the package. The package has a generally wedge-shaped cavity into which a doubled-over shingled stack of the slices are sealed. Preferably, the package includes a semi-rigid panel and a flexible panel, at least one of which is generally transparent for displaying a substantial portion of the surface of at least one of the thin slices.

Abstract: A packaged food product includes a flexible container filled with an edible gel composition having a firmness and elasticity such that when the container is squeezed the composition is extruded through the discharge opening therein and retains its extruded shape. The composition includes a gel medium comprising water, carrageenan, locust bean gum and a potentiator for the carrageenan, in which is uniformly dispersed and suspended a flavoring system including fruit pieces or fruit juice, a sweetening agent, a food grade acid and xanthan gum. A vitamin and a flavorant may be included in the flavoring system and preservatives and a buffering agent may be included in the gel system.

Abstract: A method for shrink packaging bone-in food masses such as meat cuts is disclosed, A patch bag comprising a thin-walled heat shrinkable thermoplastic film bag and a thick-walled non-heat shrinkable thermoplastic film patch having its inner surface bonded to the bag outer surface is used. Both surfaces have high energy as the sole bonding means and the patch-bag bond strength increases during heat shrinking around the meat mass such that the bag portion adhered to the patch shrinks less than the rest of the bag.

Abstract: The present invention relates generally to compositions of polyalkylene imine ("PAI"), particularly polyethylene imine ("PEI") and polyester polymer(s) (including copolymers and derivatives thereof); such compositions can be used in producing films or devices which are capable of scavenging unwanted aldehydes. More specifically, the preferred compositions of the present invention comprise a PAI substantially discontinuous phase and a polyester or copolyester substantially continuous phase in a weight ratio of PAI to polyester polymer of about 0.001-30:100 which optionally also includes a binding agent.

Abstract: A method and apparatus for flavoring coffee with a particular flavoring ingredient in situ within the package. The apparatus includes a hopper for containing a supply of coffee and a connected feed tube through which the coffee is delivered in measured amounts into the lower end of a tube of sheet material or web which is being continuously formed about the coffee feed tube to define the package for the coffee. A flavoring feed tube connected in communication to a reservoir containing a supply of flavoring material is disposed along the coffee feed tube and through which the flavoring material is circulated for injecting a predetermined amount of flavoring material into the coffee being delivered into the lower end of the continuously formed tube. The lower end of the continuous tube containing the predetermined amount of coffee and flavoring material is thereafter sealed and separated from the remainder of the continuous tube to define an individual package of flavored coffee, and the sequence repeated.

Abstract: A wax-coated tissue paper having free antioxidant present in the wax and having coatings of wax with antioxidant on both surfaces of the tissue paper, retards oxidation and prolongs the shelf life of a chewing gum stick which is individually wrapped with the coated tissue paper.

Abstract: An easy open tabbed package made of a flexible laminate material comprises a product enclosure having side walls, a bottom portion and an overlapping top portion. The overlapping top portion includes opposing flaps having a sealable region wherein a hand-peelable heat seal can be applied and a raised grippable tab means integral with the sealable region of each flap. The package is designed to enclose a product such as roast and ground coffee which can be vacuum-packed and peelably sealed inside the flexible laminate enclosure. The tab means, which preferably comprises a wave-shaped raised tab, is constructed integrally with the peel-seal region and greatly facilitates opening of the package by pulling outwardly from the center.

Abstract: An apparatus and method are provided for forming a package with heat tack seals for a slice of a food item. A web of thermoplastic material is first formed into a tubular arrangement with a longitudinal heat tack seal. To form the tubular arrangement, means are provided for folding a continuous web of thermoplastic material into a tube and for continuously forming a heat seal along the longitudinal face of the folded web. The food item which has been formed into a soft mass, is then inserted into the tubular member and the tubular member is flattened to form a thin film tube. Means are provided for forming a heat tack cross-seal which is disposed substantially transverse to the longitudinal forward moving direction of the web.

Abstract: The present invention is directed to a process for producing a marine oil preparation, in the form of an oil-in-water emulsion, with the viscosity of mayonnaise, containing 22 to 90% by weight of cod-liver oil or other marine oils, or concentrates of such oils, where the emulsion is filled into containers made of an air-resistant material and which follows closely the contents during and after dosage so that no air space arises and therefore no oxidation of the preparation occurs. The production process occurs preferably under an inert gas atmosphere.

Abstract: The present invention relates generally to a thermoplastic packaging bag having a carrying handle and relates specifically to a packaging bag having a separate carrying handle. After the bag is loaded with product and closed, the closure securely attaches the handle to the bag.

Abstract: The present invention provides a composition for absorbing ethylene and other unsaturated compounds. The composition comprises electron-deficient dienes or trienes incorporated in an ethylene-permeable substrate. In a preferred form the composition comprises tetrazine dicarboxyoctyl ester in an ethylene-permeable, hydrophobic polymeric substrate. In a preferred form the composition is cast as a thin film suitable for wrapping and/or packaging. The present invention also provides a method of retarding the ripening or senescence of fruit and other plant material comprising confining the fruit or plant material in an ambient atmosphere subject to the ethylene-absorbing action of a composition comprising an electron-deficient diene or triene incorporated in an ethylene-permeable substrate.

Abstract: A method for providing sealed internal labels for vacuum skin packages and the like is disclosed. Labels with a heat sealable printed surface are placed on the trayed product prior to entering a vacuum skin packaging chamber. In the chamber the covering film is heated to its sealing temperature before it is applied by differential air pressure to the product and tray. The label seals to the interior surface of the covering film and is protected from being defaced during handling. Furthermore moisture and juices from the product will not discolor the label as it is sealed on its printed surface to the covering film. The package produced is intended for the display case in a retail supermarket.

Abstract: A double-chamber tea bag has a centerfold that is crimped by squeezing it between a toothed wheel and a plain wheel and a headfold in which the front chamber has a flap that folds over the part of the end of the front chamber between triangular folds at each corner.

Abstract: An absorbent packet for absorbing carbon dioxide at a rapid rate from a closed container, such as a package or can containing coffee and water vapor, including a porous envelope containing calcium oxide and a hydrating agent, such as silica gel with water adsorbed therein. The water vapor from the container permeates the envelope at a relatively rapid rate because of the affinity of silica gel for the water vapor in the container, and the silica gel becomes supersaturated and gives off water. The carbon dioxide from the environment also permeates the envelope because of its concentration outside of the envelope and because of the pressure gradient between the outside and inside of the envelope. The water given off by the supersaturated silica gel combines with the calcium oxide in the envelope to form calcium hydroxide. The carbon dioxide and the calcium hydroxide react to produce calcium carbonate and water.

Abstract: A novel system of barbecue cooking, processing, packaging, and storage of meats such as ribs, chicken etc is described. A byproduct of the cooking and blending is pasteurization in one and the same process. The consumer merely microwaves or boils the finished product intact with its OEM packaging and enjoys the taste as if the meat has just been prepared on a barbecue pit. A special barbecue sauce is marinated into the meat to create a realistic barbecue flavor. The process also increases the shelf life of the product as prepared by this process. A pH factor of 3.5 is maintained which not only kills the bacteria and germs but it also helps tenderize the meat and prevents from growing spores.

Abstract: A process is disclosed for packaging fresh vegetables in water. The process includes washing the vegetables, dipping them in a chlorine bath and placing them in bags. Then, water that has been irradiated by ultraviolet light, to reduce the number of bacteria colonies, is added to the vegetables. The bags are then sealed and stored.

Abstract: As a continuous length of plastic film is supplied from a roll, a first type of fish meat paste is continuously applied onto the film so as to form thereon a continuous stripe of the first type of fish meat paste, on which a second type of fish meat paste is continuously applied with a certain pressure so that the two types of fish meat paste, one of which is colored red while the other is uncolored, are intermingled to form on the plastic film a membrane closely resembling the membrane covering real crab leg meat. A core comprising a bundle of fibers made of coagulated fish meat paste is placed on the membrane and wrapped therein by means of the plastic film. Heating coagulates the membrane thereby to form the membrane and the core wrapped therein into an integral body closely resembling real crab leg meat in appearance and texture.

Abstract: The invention provides plastic material for wrapping or carrying food such as meat and vegetables without causing propagation of bacteria and germs.The plastic material includes: a synthetic resin; and carbon fibers which are grown on fine powder of a refractory metal or a derivative thereof by thermolysis of hydrocarbons or vapor growth and plated with a metal laminate. A synthetic resin having sufficient flexibility is used as a base thereof when the plastic material is applied to a wrapping film, whereas a solid and tough synthetic resin is used when the plastic material is applied to a food-carrying member like a container or a tray. The metal laminate of the material gives excellent germicidal power to the material, and the ordered graphite structure of the carbon fibers gives sufficient strength to the material.

Abstract: A process for packaging a product, particularly one with sharp protrusions, a composition for cushioning the sharp protrusions during packaging and a foamed material prepared therefore, the process including the steps of applying a foamed composition to the product to be packaged; and encasing the product in an outer package. The foamed material can be applied in liquid or semi-liquid form at a point-of-contact temperature less than about 130.degree. F. and solidifies substantially on contact. The foamed material is, preferably, applied selectively to cover the sharp protrusions and contains a chemical substrate containing a polymer having the general formula, a resin and a stabilizer. A suitable gas is encapsulated therein. The process, composition and foamed material have particular utility in the meat-packing industry.

Abstract: Food products for long storage at room temperature are prepared by a process of: drying food ingredients until the water content thereof is less than 15 wt %, heating fats and/or oils which form solids or semi-solids at room temperature until the contents are melted completely whereupon the contents are then cooled to prepare a fatty liquid, impregnating the fatty liquid into the dried ingredients and sealing the products in small packages. The water activity of the products is regulated in a range of 0.55 to 0.75 in order to inhibit the generation of microorganisms.

Abstract: Disclosed is a novel method of treating nuts with a compressed carbon dioxide gas so as to make them oxidation-resistant. For carrying out the method, a device is used, which can contain a compressed carbon dioxide gas and which is equipped with (i) (a) door(s) or (a) gate(s) to put nuts into and take them out of itself, (ii) (a) heater(s) to heat nuts in itself, (iii) (a) chiller(s) to chill nuts in itself, and (iv) (a) valve(s) to introduce a carbon dioxide gas into itself and release the gas out of itself. Nuts as treated by the novel method with the illustrated device are to be satisfactorily oxidation-resistant when they are stored.

Abstract: Sliced potato products are prepared for refrigerated storage and distribution while retaining the characteristics of wholesome, freshly sliced potatoes for a minimum of 45 days. The potatoes may be peeled, or unpeeled, and cut into any sliced configuration, such as French fries, crinkle cuts, or homefries. The potato pieces are then washed, dewatered, and sterilized in a hot oil blanch. The cut potatoes are then mechanically chilled and packaged in an inert atmosphere which utilizes CO.sub.2 as a component. The packaged potatoes are stored and distributed under refrigeration until ready for use.

Abstract: Free, unbound water is removed from cooked meat by contacting the meat with a water-absorbing material. The treated cooked meat, from which water and the water-absorbing material are removed, is then packaged.

Abstract: Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.

Abstract: Free, unbound water is removed from cooked meat by treating the meat with a water-absorbing material. The treated cooked meat from which water has been removed is then packaged.

Abstract: A method and apparatus for producing a wrapped food material in single slice form. The apparatus comprises means to conduct the food material into a wrapping film to form a wrapped food material, a slice forming assembly to press the wrapped food material at spaced intervals to form a continuous strip of connected, wrapped food material slices, and a cutting assembly to cut that continuous strip at the spaced intervals to produce individually wrapped and sealed food material slices. The apparatus also includes a guide plate to guide the continuous strip of wrapped food material slices from the slice forming assembly to the cutting assembly along a predetermined path of travel; a partial vacuum is developed between the continuous strip of wrapped food material slices and at least a portion of the guide plate to draw that strip thereagainst as the strip of connected slices passes to the cutting assembly.

Abstract: Twin compartment packets, e.g. tea bags, are formed with the compartments connected at the heads of the packet and optionally at the tails. The packets are produced from a pair of compartmented tubular webs that are brought together with the compartments in register, the webs then being interconnected at the compartment end seals and severed at those seals to form the separate packets. Apparatus for performing the process deposits doses of tea at spaced intervals onto the two separate webs before forming them into the tubular compartmented webs, brings the compartments of the two webs into register, interconnects the registered compartments, and separates the interconnected compartments into individual packets while the web advances continuously through the apparatus. The process is capable of high production rates because the webs are able to move through the successive stages at a uniform speed.

Abstract: An apparatus and method are provided for forming a hermetically sealed package for a slice of a food item. A web of thermoplastic material is first formed into a tubular arrangement with a hermetic longitudinal seal. To form the tubular arrangement, means are provided for folding a continuous web of thermoplastic material into V-folded condition and for continuously forming a hermetic seal along the open longitudinal edge of the V-folded web. The hermetic seal is formed between the inner surfaces of the front and rear faces of the web to define a tubular web member. The food item which has been formed into a soft mass, is then inserted into the tubular member and the tubular member is flattened to form a thin film tube. Means are provided for forming a hermetically sealed cross-seal which are disposed substantially transverse to the longitudinal forward moving direction of the web.

Abstract: A unitary multi-compartment package includes a package body member which partially encloses a formed product tray having multiple product compartments. The product tray is attached to the package body member and the multiple product compartments depend downwardly therethrough through one or more openings. Package flap panels are folded around and underneath the product tray to partially enclose the product compartments between opposing package panels. A cover film is attached to the product tray to seal individual distinct product portions in multiple product compartments.

Abstract: A method and an apparatus for applying a freshness keeping agent to a food packaging body arranged to comprise: a step in which a hot-melt adhesive agent is, at a predetermined interval, dripped on to the inner surface of a wrapping film which is being continuously supplied; a step in which an elongated train consisting of a plurality of freshness keeping agent bags successively connected in a direction and continuously supplied is cut into individual freshness keeping agent bags; a step in which each freshness keeping agent bag is conveyed to the wrapping film through a chute; and a step in which either side of each freshness keeping agent bag and the inner surface of the wrapping film are joined to each other under pressure at a portion to which the hot-melt adhesive agent is applied.

Abstract: Methods for food product preservation by inactivation of microorganisms and/or enzymes by applying pulses of very intense, very short duration pulses of light in the visible and near visible frequencies to the surface of food products to be preserved. Also disclosed are packaging methods and apparatus utilizing such intense, short pulses of polychromatic, incoherent light.

Abstract: A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasant sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and to condense the same, forming fine air bubbles therein, cooling and shaping to convert the condensate to candy pieces of a desired form, dipping the shaped candy pieces into liquid nitrogen, taking out the candy pieces therefrom to put in a pressure vessel, charging into the vessel an inert gas under pressure, and heating the vessel to cause a partial melting of the candy piece and to entrap the gas in the candy piece.

Abstract: A process is described for drying and packaging moisture-sensitive materials such as roughages and other feedstuffs for animals. The process involves producing particles, drying the particles, cooling the particles, and then compressing them into a container or package. The package can be sealed to keep out moisture. Preservatives, molasses, or other additives may be included with the particles before packaging. The types of feedstuff or other material which is processed and packed may vary. Blends of particles can also be packaged.

Abstract: A method of killing insect larvae in larvae-infected fruit is disclosed, which comprises shrinkwrapping individual fruit from a geographical area infested with an insect known to infect the fruit for a time sufficient to kill larvae of the insect, wherein no treatment of the fruit to kill the insect or the insect larvae occurs between picking and shrinkwrapping the fruit. Shrinkwrapped fruit prepared by the method is also disclosed.

Abstract: Uncooked potato products are preserved by a process wherein the potatoes are peeled, cut, blanched, cooled, and dried. Then the potato products are packaged in a flexible vacuum bag which is evacuated, flushed with an inert gas, and sealed. The preservation process is designed to preserve pre-cut, uncooked potatoes for storage at 34.degree.-38.degree. F. for four to six weeks.

Abstract: A vacuum package is made of flexible laminate capable of being stored as roll stock. The laminate comprises laminated inner and outer layers providing desired mechanical properties, secured together at patterned areas to facilitate the passage of gas between the layers, and is provided with a hand peelable sealing strip at an area which, when the laminate is formed into a bag and the mouth sealed, extends around the periphery of the mouth of the package. When the laminate is formed into a bag, the application of vacuum to the interior of the bag results in the inner layer conforming to the contours of the contents, while ambient air between the layers enables the outer layer to maintain a desirable and aesthetically pleasing smooth surface texture.

Abstract: A package of shrunken heat-shrinkable flexible film conformed to a contained food product has no gap or virtually no gap between the food product and the shrunken film. Prior to heat shrinking, the package is subjected to non-ionizing radiation.

Abstract: A process for forming a flexible, generally tubular, three-surface, single-pleated, microwave-penetrable package for use in cooking popcorn. Two transverse seals and one lengthwise-extending seam seal the package. Venting means releases accumulated steam produced by the popping corn and the package maintains its expanded structure even after venting has commenced. A convenient means of opening the package is also provided.

Abstract: A flexible laminate film for packaging hygroscopic products, including foods, is disclosed in which the packaged contents do not adhere or stick to the inner surface of the package. The inner layer of the package laminate provides the anti-stick characteristic of the package and comprises a polystyrene foam.

Abstract: A method of packaging turkey emulsion and turkey skin in a flexible plastic package wherein the turkey skin has been frozen prior to insertion into the package.

Abstract: A zippered cook-in-bag pouch and method wherein the pouch and a profiled extruded plastic zipper structure at the mouth of the pouch body are formed from material which will withstand substantially without deterioration maximum cooking heat to which contents within the pouch may be subjected when cooking the contents. A set hot melt adhesive between the profiles bonds the profiles tenaciously against separation at room temperature. The adhesive is sufficiently softenable at a temperature substantially above room temperature but near the cooking temperature, for releasing the profiles for opening the pouch body. The adhesive is settable to a non-tacky state in respect to the separated profiles when the adhesive temperature drops below the softenable temperature of the adhesive so that the zipper can then be reclosed and opened at will without adhesive interference.

Abstract: A method for producing quick cooking processed rice in which brown rice is pounded and refined into cleaned rice. The cleaned rice is washed in water, removed from the water and the remaining water is removed. The cleaned rice is soaked in an ethanol aqueous solution for absorbing the solution. The solution absorbed rice is removed from the remaining solution and is packaged in a sealed container.

Abstract: A new type of health food containing dried powder of Dunaliella algae is produced by means of vacuum-packing granulated materials including dried powder of said algae with use of plastic film which is both lighttight and gastight. The vacuum-packed food is very rich in .beta.-carotene.