Abstract: The invention provides methods and molding devices for molding three-dimensional products from a mass of foodstuff which is suitable for human consumption, in particular from a mass of meat. A mold provided with at least one mold cavity is used. In some embodiments, the base of the mold cavity is adjustable so as to vary the volume of the mold cavity.

Abstract: A knockout mechanism for a food patty forming machine with one or more knockout cups for ejecting formed food from a cavity of a reciprocating mold plate. A rocker arm moves the knockout cup between a raised position and a knockout position. A linear actuator applies force to the knockout cup to move the knockout cup from the raised position to the knockout position. A spring also applies force on the rocker arm to move the knockout cup.

Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Abstract: The invention provides a meat stretching device. The device includes a receptacle and a flexible sleeve. The flexible sleeve is mounted within the receptacle, the flexible sleeve having a cross-section that defines an aperture to receive one or more cuts of meat. The receptacle is connectable to an air pressure device that is capable of generating a positive pressure in the receptacle to cause the flexible sleeve to constrict around and stretch the one or more cuts of meat that are received in the aperture. In one form the flexible sleeve has a first end and a second end, and a cross-section that defines an aperture, the first end being adapted to receive one or more cuts of meat and the second end being adapted to allow the one or more cuts of meat to be removed from the flexible sleeve. In this form the flexible sleeve is mounted within the receptacle such that an airtight volume is formed between the flexible sleeve and the receptacle.

Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (94, 96) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (94, 96) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (94, 96) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/ or steam are used within the housing to continuously cook the emulsion portions within the tubes (94, 96) to the desired extent.

Abstract: A moulding device for moulding three dimensional products from a mass of foodstuff starting material suitable for consumption, includes a moulding member having a moulding surface provided with at least one mould cavity delimited by a bottom and a peripheral wall defining a cavity opening in the moulding surface. The mould cavity has a cavity height defined between the bottom and the cavity opening. The moulding member can be moved along a movement path from a fill position for filling the mass into the mould cavity to a product release position for releasing a moulded product from the mould cavity and from the product release position to the fill position. A mass distribution device is arranged at the fill position along the movement path of the moulding member for filling the mass into the mould cavity.

Abstract: The invention provides wet food compositions that have the characteristics of dry food compositions. The compositions contain from about 90 to about 99% of one or more meat emulsion chunks and from about 1 to about 10% of one or more binders. The compositions are made using a method that produces compositions having a moisture content greater than 45% but, surprisingly, have the characteristics of dry food compositions. The compositions have the relatively high palatability advantages of wet food compositions while having the desirable physical characteristics of dry food compositions.

Abstract: The invention generally relates to the meat industry, specifically it relates to meat products which are firstly intended for pets, in particular for cats and dogs, or other domestic animals whose feeding diet includes natural meat and, more specifically the invention relates to a food product simulating natural meat chunks or pieces and a method for producing same. The disclosure of the invention provides for a food product having pieces simulating a piece of natural meat, wherein one of the surfaces of each piece has a distinctly defined structure similar to the striated muscle fiber structure of natural meat. The disclosure of the invention provides also a method for producing such food product.

Abstract: Process for the simultaneous surface treatment, apportioning and shaping, as well as conservation of foodstuffs such as meat and sausage products, sausage meat or the like, even without the use of skins or case-shaped or bag-shaped foils. The product is first compacted between two shaping, at least partially structured plates. At the end of the compacting process, the product is separated into shaping sections by being mechanically brought into contact with corresponding zones of the shaping plates. A natural skin having a reduced aw value, shape-stabilizing and sterilizing properties is formed on the product surface by appropriately and controllably heating the product, preferably by means of the shaping plates.

Abstract: [Problem] To provide a feed for fish farming which is excellent in terms of stability of feed supply and feed shelf life and which has excellent feed intake and feed efficiency. [Solution] A feed for fish farming consisting of an outer layer and an inner layer, characterized in that a composition constituting the outer layer has a breaking stress of 5×104 to 1×106 N/m2, a cohesiveness (30%) of 0.4 to 1.0, and a breaking strain of 30 to 80%. A feed for fish farming characterized by consisting of an outer layer constructed from a heat-induced gel which comprises a protein and/or a starch, and an inner layer comprising a composition which contains nutrient ingredients having fish meal and an oil as essential ingredients. As the protein, surimi, ground fish meat, krill, gelatin, collagen, gluten, egg albumen and soy bean protein are preferred. As the starch, tapioca starch, wheat starch, potato starch, corn starch, bean starch, waxy corn starch and processed products of these starches are preferred.

Abstract: The present invention relates to methods for producing dimensionally stable low carbohydrate pet food compositions.

Abstract: An apparatus and a process for extracting poultry meat from crushed and dismembered poultry pieces is provided. The extracting method is based on mechanical separation utilizing heated water spray within a rotating drum assembly for removal and separation of meat from bone and collagen. The water is collected, pumped into a holding tank, and is flavored with natural poultry extract and antifoam agent for recycle within the process. The apparatus includes a hopper, an inclined rotating drum assembly having perforated walls and an internally located nozzle dispensing a water spray for separating meat from bones, a tank having at least one water jet for separating meat from bone fragments, a vibrating dewatering apparatus for separating meat from the water, and a re-circulation system for collection, reheating, and re-using the solution of water and poultry extract.

Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Abstract: Methods for the production of minced meat products with the incorporated feta cheese pieces dispersed throughout the product and with the incorporation of olive oil. The products prepared by the methods of the present invention have exceptional solidness, as far as structure is concerned, and retain the organoleptic characteristics of the feta cheese pieces contained within the products, and the physical-chemical characteristics of the incorporated olive oil.

Abstract: The invention provides methods and moulding devices for moulding three-dimensional products from a mass of foodstuff which is suitable for human consumption, in particular from a mass of meat. A mold provided with at least one mold cavity is used. In some embodiments, the base of the mold cavity is adjustable so as to vary the volume of the mold cavity.

Abstract: Preparation method for meat-based products with the direct incorporation of olive oil and the addition of the feta type cheese, which involves the following stages: (a) mixing of fat-free meat with water, salt, preservatives and auxiliary salts (b) addition of olive oil and mixing (c) addition of feta pieces and mixing (d). storage of the mixture with simultaneous vacuum application and pasteurization (e) deep-freezing of the product. The meat-based products with olive oil and feta prepared in line with the aforementioned method have exceptional solidness, as far as structure is concerned, and retain the physical-chemical characteristics of the olive oil and the organoleptic characteristics of the feta contained in the products. Using the aforementioned method, preparation of such products can be assured even without the incorporation of olive oil, with the addition of feta type cheese only.

Abstract: The invention provides a method for moulding three-dimensional products from a mass of foodstuff starting materials which are suitable for consumption, in particular a meat mass. The method comprises the steps of filling a mould cavity, which is open on one side, with the mass of foodstuff starting materials which are suitable for consumption, which mould cavity is defined by a boundary comprising walls and base, in order to mould a moulded three-dimensional product, and the removal of the moulded three-dimensional product from the mould cavity. In the method according to the invention, during removal the adhesion forces between the moulded product and the boundary are eliminated virtually simultaneously along all the interfaces.

Abstract: A hold-down tooling package that maintains the dimensional integrity between the product manifold, shear and fill plate.

Abstract: The present invention is directed to improved preconditioners (12) especially useful for the production of high meat-content pet foods. The preconditioners (12) include an elongated housing (16) with one or more elongated, axially rotatable mixing shafts (18, 20) therein, each having a plurality of outwardly extending mixing elements (42, 44). The preconditioner (12) is provided with apparatus (56) for directing relatively large quantities of heated non-steam gas into the preconditioner (12) in lieu of most or all of the steam normally used with preconditioners. This serves to heat material passing through the preconditioner (12) without the addition of substantial moisture.

Abstract: A method includes producing a flowing sheet of comminuted foodstuff and then exposing the flowing sheet of material to a processing fluid in at least one of the major surfaces of the sheet. The transverse dimension of the flowing sheet of material may be generally equal to a dimension of the foodstuff pieces making up the comminuted foodstuff. The processing fluid may enter the sheet of material through one or both of the opposing surfaces used to form the sheet. Discrete openings may be formed through a wall of material used to form one of the major surfaces of the flowing sheet of material, and the processing fluid may be applied through such discrete openings. The processing fluid may also be applied through a porous and permeable material included in, or making up, a wall used to form one of the major surfaces of the flowing sheet of material.

Abstract: A system for preparing compressible food stuff such as ground meat to include a central cavity in the meat product which can receive one or more condiments prior to cooking with the pressing and shaping devices to cover the condiment filled cavity with an additional layer of the compressible food product for a final shape and compressed product. The molding system includes a mold body that is cylindrically shaped, a first press plate that includes a central smaller in diameter protrusion for forming a cavity in a compressible food product, a second press plate having a flat disc shaped for compressing the top layer of meat over the cavity and an adapter ring used to raise the side wall of the mold body for adding a second layer of meat to be compressed with the second press plate.

Abstract: The invention provides methods for molding three-dimensional products from a mass of foodstuff which is suitable for human consumption, in particular from a mass of meat. The method comprises feeding the mass of foodstuff into a mold cavity, molding the mass of foodstuff into a molded product, and removing the molded product from the mold cavity using pressurized gas.

Abstract: A rawhide chew with a pizzle inner member is described. The rawhide chew includes a rawhide outer layer formed of a rawhide sheet. The rawhide outer layer comprises a hole cut therethrough to form a cut-out window. Pizzle positioned within the rawhide outer layer such that the pizzle is externally viewable through the cut-out window. Further, the pizzle is rolled within the rawhide outer layer such that no edges of the pizzle protrude through the cut-out window.

Abstract: Apparatus and methods of modify a reciprocating mold plate patty-forming machine such that a mold plate for a smaller machine can be fit into a larger forming machine. A tooling set for the modification includes a dedicated drawbar configured to mount the smaller mold plate and modified wider spacers to closely meet the smaller mold plate within the forming machine. An adapter system selectively mounts either a first mold plate having a first set of keyholes or a second mold plate having a second set of keyholes, different than the first set of keyholes to a single reciprocating mold plate patty-forming machine. The adapter system can include first and second sets of adapters and a drawbar having provision for connection at opposite ends to driving rods of the drive system.

Abstract: A food press utensil is disclosed that varies incrementally as needed a weight of the utensil for pressing and cooking different food items on a cooking surface, wherein weight adjustment of the food press, by stacking of a plurality of food presses or other compatible weights, results in even heat distribution on the food to allow for uniform cooking and browning. The food press further can comprise a plurality of apertures through the body of the food press, to allow steam to vent and thus to prevent the food from becoming soggy as it cooks. The food press also can be made to accommodate a surface area of the food that exceeds a surface area of the food press, and thus can be used in any pan or griddle. The invention further can comprise a scraper surface to effect debris removal and preparation of the food cooking surface.

Abstract: An apparatus for cooking a meat patty includes one or more cups, each sized for holding a quantity of meat. The apparatus further includes a cup holder configured to support the one or more cups during cooking and a reservoir tray. The reservoir tray is positioned below the one or more cups and is adapted to collect excess fat and grease draining from the one or more cups.

Abstract: A method and apparatus for preparing a jerky food product. The method comprises: (a) preparing a raw meat to obtain a moldable meat dough; (b) contacting at least a portion of the meat dough with a jerky mold apparatus having a pre-determined geometric configuration, wherein a plurality of sectors are spatially separated and defined by supported partitions arranged in a pre-determined pattern; (c) causing at least one of the partitions of the jerky mold to impale the meat dough to dispose portions of the meat dough into at least one of the sectors, thus separating the meat dough into a plurality of meat segments having a size and shape corresponding to that of the sectors; (d) removing the meat segments from the jerky mold; and (e) treating the meat segments to produce a plurality of jerky pieces.

Abstract: A hollowing apparatus for preparation of meat patties for cooking includes a mold assembly and a press assembly. The mold assembly has at least one wall, an open top, and a closed bottom. The press assembly is shaped to correspond matingly with the mold assembly such that the press assembly is configured to be at least partially placed within the mold assembly. The press assembly is pressable against a quantity of meat within the mold assembly so as to shape the quantity of meat into a meat patty.

Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (94, 96) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (94, 96) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (94, 96) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/or steam are used within the housing to continuously cook the emulsion portions within the tubes (94, 96) to the desired extent.

Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (92, 94) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (92, 94) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (92, 94) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/or steam are used within the housing to continuously cook the emulsion portions within the tubes (92, 94) to the desired extent.

Abstract: An object of the present invention is to provide a crab leg/crab claw-like fish paste product having an appearance and texture similar to the shelled leg of a relatively large crab such as a king crab, the shelled claw of a queen crab or the like, and preferably eaten directly, or used as the ingredient of one-pot dishes, fried or fried tempura-style, or cooked like a steak, and a method for producing the same. The method includes the steps of: providing a mold 1 where a concave recessed portion 2 having a shape corresponding to a product shape is formed; producing a fibrous core 5 from raw ground fish meat; placing the fibrous core 5 inside the concave recessed portion 2; coating the fibrous core 5 with raw ground fish meat inside the concave recessed portion 2 to form a coating 10; and steaming the fibrous core 5 on which the coating 10 has been formed with the fibrous core 5 in the concave recessed portion 2.

Abstract: A system for moulding three-dimensional products from a mass of one or more food starting materials which are suitable for consumption, in particular human consumption, has a production device having a frame, a mould member provided with at least one mould cavity, the frame supporting the mould member, mass feed means for feeding the mass to the one or more mould cavities of the mould member. The system also has at least one cleaning device for cleaning one or more parts of the production device which come into contact with the mass. The mould member is removable from the frame. The system has a storage device for storing a plurality of mould members, which may be provided with an identification, has recognition means for recognizing the identification of a mould member, and may have a memory for storing at least one history of a mould member.

Abstract: A system and method wherein meat product constituents are mixed under a high shear force to combine the constituents into a mixture having a stable protein matrix is disclosed. The system incorporates mixing devices in a housing into which the input streams are directed. The system then applies a high shear force over a small volume to mix the constituents together, thereby rapidly combining the meat constituents and other ingredients to rapidly form a stable protein matrix and eliminate the need for a curing stage for protein extraction.

Abstract: A food patty molding machine has a reciprocating mold plate. A moldable food product is pumped through a fill passage into cavities of the mold plate when the mold plate is in its fill position. A fill plate, interposed in the fill passage immediately adjacent the mold plate, has a multiplicity of fill orifices distributed in a predetermined pattern throughout an area aligned with the mold cavity when the mold plate is in its fill position. The fill orifices define paths through the fill plate, wherein the paths each have an inlet portion that is perpendicular to a fill side face of the mold plate that is connected to an outlet portion that is obliquely angled to a fill side face of the mold plate. A seal-off stripper plate is interposed in the fill passage immediately adjacent the face of the fill plate opposite the mold plate. The stripper plate is movable along a path transverse to the mold plate path between a fill location and a discharge location.

Abstract: The invention relates to a method for producing formed food products in which a frozen primary product is produced from one or a plurality of foods, in particular from meat, fish, game, poultry, carbohydrates and/or vegetables, or a combination and/or a mixture composed thereof, and the primary product is formed into the food product with a desired contour as part of processing in a processing line by means of at least one forming process, wherein during the forming process at least one pressure stamp presses the primary product against a flat or contoured abutment in order to produce the contour. The known forming methods are to become gentler by means of the invention. For gentle processing the invention proposes clocking the reforming or reforming in a plurality of pressure- or distance-controlled partial pressing steps.

Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (94, 96) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (94, 96) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (94, 96) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/or steam are used within the housing to continuously cook the emulsion portions within the tubes (94, 96) to the desired extent.

Abstract: A food portioning system to efficiently output portion food material, the system including a hopper, a mold plate, air knockout assembly, and air and hydraulic cylinders. Flowable food material is put into the hopper where it is pushed into the mold cavity of the mold plate. By the action of the air and hydraulic cylinders, the mold plate is driven to a knockout position where the air knockout assembly releases compressed air onto the mold cavity to knock out the portioned food from the mold cavity.

Abstract: A food portioning system to efficiently output portion food material, the system including a hopper, a mold plate, air knockout assembly, and air and hydraulic cylinders. Flowable food material is put into the hopper where it is pushed into the mold cavity of the mold plate. By the action of the air and hydraulic cylinders, the mold plate is driven to a knockout position where the air knockout assembly releases compressed air onto the mold cavity to knock out the portioned food from the mold cavity.

Abstract: Adjustable mold with a cylindrical sidewall-forming structure and a food support member slidably attached to the sidewall-forming structure to provide an adjustable molding space. Preferably, one or more stop members is provided on one of the parts, together with a lock structure on the other of the parts. By means of the lock structure, the stop members can be positioned at a variable distance from the food support surface while providing solid horizontal support surfaces to support the stop members and hold the sidewall-forming structure securely in place.

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: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (92, 94) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (92, 94) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (92, 94) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/ or steam are used within the housing to continuously cook the emulsion portions within the tubes (92, 94) to the desired extent.

Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (92, 94) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (92, 94) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (92, 94) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/or steam are used within the housing to continuously cook the emulsion portions within the tubes (92, 94) to the desired extent.

Abstract: The present invention provides devices and methods for forming multiple rows of meat patties. An existing single row forming machine is modified by moving the fill slot relative to the existing stroke length so that the fill slot comes in contact or fluidly communicates with at least one newly added row of cavities. This is most easily achieved by modifying the existing fill plate and by adding cavities to the existing mold plate, so that the combination of modified plates operates with the existing stroke length (which is difficult to change), to produce multiple rows of consistent meat patties.

Abstract: The invention provides a meat stretching device. The device includes a receptacle and a flexible sleeve. The flexible sleeve is mounted within the receptacle, the flexible sleeve having a cross-section that defines an aperture to receive one or more cuts of meat. The receptacle is connectable to an air pressure device that is capable of generating a positive pressure in the receptacle to cause the flexible sleeve to constrict around and stretch the one or more cuts of meat that are received in the aperture. In one form the flexible sleeve has a first end and a second end, and a cross-section that defines an aperture, the first end being adapted to receive one or more cuts of meat and the second end being adapted to allow the one or more cuts of meat to be removed from the flexible sleeve. In this form the flexible sleeve is mounted within the receptacle such that an airtight volume is formed between the flexible sleeve and the receptacle.

Abstract: Meat emulsion products and methods for producing meat emulsion products are presented. Meat emulsion products are produced that have realistic fiber definition. In an embodiment, the meat emulsion products comprise a protein, a fat and a plurality of colors and/or textures. The meat emulsion products further comprise a plurality of linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance.

Abstract: This invention relates to a device for producing portions of food products in pieces, especially chunks of fresh meat, comprising at least one pump capable of outputting an approximately constant flow rate of food product in pieces, a tubular distributing pipe (2) connected to the delivery outlet of said pump, and comprising at least one delivery opening (22a, 22b), and cutting and shaping means (61) acting on the food product distributed by the outlet opening of the pipe to form portions (P1), said tubular pipe being equipped with a cutting system (3) comprising at least one cutting means, such as a flat oscillating blade (310a, 310b1 320a, 320b, 410), which traverses transversely from one side to the other of said main internal passageway in order to cut the food product into at least two layers and so produce textured portions (P1) of food products.

Abstract: Disclosed is a one-piece edible filling for a meatball sandwich, formed from ground meat or other foodstuff which can be readily molded or shaped. The filling includes a generally flat base with an array of projections protruding from the base, such that the projections are connected together through the base. Each projection generally has the configuration of a meatball or portion thereof. The filling can be configured to form a filling for bun, roll or other sandwich casing to form a meatball sandwich when combined with said sandwich casing.

Abstract: The invention comprises a method of thawing meat frozen in meat blocks (1) and comprising an apparatus for initial separation of the meat block (1) before the meat block (1) is placed in a rotating container (7), said meat block (1) being subjected to pressure before treated in the rotating container (7), said pressure initiating a separation process of the meat block (1) into individual pieces (2). This pressure may be applied over the diagonals of the meat block (1). The invention also comprises an apparatus for performing the method, said apparatus comprising a number of pistons (3, 4, 5, 6) which either cooperate in pairs or cooperate with a firm opposite face for applying pressure to the meat block (1). The faces of the pistons (3, 4, 5, 6) may be plane, or they may comprise elevations or depressions as well as adapted to act over at least one of the diagonals of the meat block (1).

Abstract: A food portioning system to efficiently output portion food material, the system including a hopper, a mold plate, air knockout assembly, and air and hydraulic cylinders. Flowable food material is put into the hopper where it is pushed into the mold cavity of the mold plate. By the action of the air and hydraulic cylinders, the mold plate is driven to a knockout position where the air knockout assembly releases compressed air onto the mold cavity to knock out the portioned food from the mold cavity.

Abstract: The invention relates to a fish-based product comprising at least fish meat, water, a starch premix and phosphate(s) and a method of making same. The product is preferably in loaf form, is substantially solid and not substantially prone to flaking or crumbling in use. The product also substantially retains the texture and flavour of unprocessed cooked fish meat.