Abstract: A handheld injector is provided for injecting liquid, such as flavoring or basting material, into meat or poultry. The injector includes a pistol-shaped housing which encloses a battery-powered motor for constant-rate delivery of liquid from a peristaltic pump. The injector also includes a fluid conduit within the housing through which liquid is pumped from a reservoir of liquid to a needle for injection into the meat.

Abstract: A handheld injector is provided for injecting liquid, such as flavoring or basting material, into meat or poultry. The injector includes a pistol-shaped housing which encloses a battery-powered motor for constant-rate delivery of liquid from a peristaltic pump. The injector also includes a fluid conduit within the housing through which liquid is pumped from a reservoir of liquid to a needle for injection into the meat.

Abstract: A process for manufacturing minced meat includes ensuring the continuous shaping of the said minced meat into the form of a flattened strip; placing the flattened strip of meat between two sheets of controlled permeability film; evening out the thickness and spreading the minced meat placed between the two sheets; continuously unrolling the meat strip in a bath of a dehydration-salting solution; continuously unrolling the meat strip in a bath of a pasteurisation solution; continuously unrolling the meat strip in a rinsing tank; removing the sheets after removal from the rinsing tank; and transporting the meat strip to an output conveyor.

Abstract: A machine for processing food products, includes a processing tool oscillatingly driven by a motor and a drive train, and a trigger system which, in each cycle of oscillating movement of the processing tool, triggers a predetermined action of the machine at a predetermined timing, the trigger system including a signal generator arranged in the drive train to deliver a reference time signal in each cycle, a timer measuring a time passed since the last occurrence of the reference time signal, and an electronic control device storing a displacement/time curve of the processing tool for at least one processing speed of the machine and in which a position of the processing tool is programmable at which the action shall be triggered, the control device determining on the basis of the displacement/time curve, the trigger timing corresponding to that position and triggering the action when the timer reaches this timing.

Abstract: A method for treating a product suitable for human consumption, for example, a meat product, such as slaughtered poultry or parts thereof, in which a large number of products are successively supplied, optionally in groups, to an inspection station in which each product is subjected to a visual inspection to detect a defect on the respective product. If a decision is made to provide a specific additive-addition treatment to a product, the product is supplied to an additive-addition station, where the product is subjected to an additive-addition treatment and an additive is added to at least one part of the outside of each product or the inside of each product.

Abstract: A food brining apparatus is described that consists of a vessel for containing the brining solution and foodstuff, a series of paired inwardly extending tabs against which a foodstuff submergence retention means is vertically positioned to retain the foodstuff entirely submerged in the brining solution to counteract any foodstuff buoyancy, and a snap fit lid to maintain the interior environment of the brining solution separate from the external environment during the brining process. The foodstuff submergence retention means takes the form of a plate, a bar, a bar with perpendicularly extending arms, or a basket that are engaged with the paired inwardly extending tabs to maintain the foodstuffs submerged in the brining solution.

Abstract: A method for at least partially dehydrating the casing of co-extruded food products, wherein an aqueous salt solution is supplied to the exterior of the co-extruded food products. A device for at least partially dehydrating the casing of co-extruded food products.

Abstract: A machine for injecting liquids is disclosed including use of at least one air pump in fluid communication with at least one injection head having apertures for nozzles. High-pressure injectate flows from the air pump into the head, preferably through a threadlessly mounted filter located within the injection head. To further minimize contamination, fluid that enters the injection head will not contact any threading present in either the head or the nozzles. An air pressure regulator is included to ensure a steady stream of injectate of a desired pressure is delivered to an injection subject via each injection head and also helping to eliminate hesitation in delivery of the fluid by the air pump. Cleaning of the machine is simplified by moving sensitive components into a sealed enclosure, removing them from a wet working environment.

Abstract: A by-pass control system for a meat injection system has a variable speed pump that transports fluid to a meat injection machine. Excess fluid is transported to a by-pass control valve. The valve has a moveable piston disposed therein that separates the valve into a fluid chamber and an air chamber. The piston moves back and forth based on the relationship between fluid pressure and air pressure. Sensors are disposed within or through the lid or the valve to sense the position of the piston. A controller is connected to the sensors and the variable speed pump and adjusts the speed of the pump based on the position of the piston.

Abstract: An automatic plant for the treatment and packing of meat product, including an injection station for injecting brine into a meat product, first and second maceration stations for macerating the injected meat product, and a packing station for packing the treated meat product. The injection station is connected to the first and second maceration stations by an accumulating and loading unit for accumulating meat product coming from the injection station and selectively loading it into the first and second maceration stations which are connected to the packing station by a transfer unit adapted for transferring the meat product from the first and second maceration stations to feed hoppers for feeding the packing station. The plant is controlled by computerized control.

Abstract: A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series of treatment cycles. Nut treatment apparatus (10) includes opposed banks of infrared heaters (38, 40), with plural water application stations (48, 50, 52) along the length of the heater banks (38, 40).

Abstract: An air-lift dryer for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, is provided. The air-lift dryer has an enclosed drying chamber with diverging interior sidewalls that define an intermediate interior space having a cross-sectional area that increases as the diverging interior sidewalls extend away from a lower portion toward an upper portion.

Abstract: A continuous method and system for processing whole muscle meat employs a mixer housing having a pair of parallel rotating shafts located therein. The parallel rotating shafts have a plurality of mixing elements thereon, such as frustoconical elements, blocking elements, or ellipsoid elements. The mixer housing has an input end to receive the meat ingredients, such as meat pieces, salt solution, water, preservatives, and other additives such as spices. The mixer housing has an output, which is separated a distance from the input, such that the output discharges the whole muscle meat product. As the ingredients including the meat move from the input to the output along the shafts, the mixing elements work the meat with the other ingredients thereby increasing ingredient incorporation including diffusion of the salt solution into the whole muscle meat pieces.

Abstract: A continuous method and system for curing, smoking and chilling pork bellies for use in bacon processing operations. The pork bellies are carried through each stage on a continuous conveyor system on a first-in first out basis. In one embodiment, the pork bellies are secured to the conveyor system to fix or maintain at least one dimension of the pork bellies during smoking and/or chilling.

Abstract: A marinating device includes a supporting base having a blocking sidewall, a food marinating container having a guiding rib and a container sidewall physically contacted with the blocking sidewall to block a sideward movement of said food marinating container at a first sideward direction, and an electric driving arrangement. The electric driving arrangement includes a driving unit and a plurality of driving rotors adapted to be driven by the driving unit to rotate. At least two corresponding driving rotors are frictionally and alignedly engaged with the guiding rib to block the sideward movement of the food marinating container at an opposed second sideward direction such that when the food marinating container is driven to rotate via the driving rotors, the food marinating container is securely retained on the supporting base.

Abstract: A continuous method and an apparatus for desalting pickles is provided. The method comprises conveying pickles having a certain salt content along a path; spraying water onto the pickles as they are conveyed along the path, wherein the water is provided in an amount sufficient to saturate the pickles and displace a portion of the salt therein; collecting water that drains from the saturated pickles; and measuring salt content of the collected water to monitor the process and determine when the desalting process is complete.

Abstract: The present invention discloses an apparatus for injecting liquid into food objects, the apparatus is comprised of a frame, an endless belt, and means for propelling the endless belt to convey the food objects. One or more needles with a passage for penetrating said food objects, a needle holder for holding said one or more needle, and a blending means for blending together substances to create the liquid are present. A supply means for supplying the liquid to the needles, a means for moving the needle holder, wherein the needles injects the liquid into the food objects while communicating with the food objects, and control means, wherein the control means controls the blending means for blending together plurality of substances to create the liquid based on predetermined recipes selected by the control means in response to an input from operator as well as the injection process, is further present.

Abstract: A device for introducing a liquid, such as brine, into an animal product, such as meat, ham and the like, comprises a mounting member on which the product can be arranged and a holder at some distance from the mounting member. The holder bears hollow needles oriented transversely with respect to the mounting member and can move to and fro transversely to the mounting member for inserting the needles into the product or, alternatively, for extracting the needles from the product. Said needles have at least one discharge orifice near their free end and one feed orifice at some distance from said free end and are accommodated in the holder such that they can be displaced in the longitudinal direction between a position projecting relatively far out of the holder, in which the feed orifices are blocked, and a position projecting relatively less far out of the holder, in which the feed orifices have a flow connection to a liquid supply.

Abstract: A frothing device adaptable to a steam outlet for producing milk froth comprising a steam inlet, a milk inlet, an air inlet, a vacuum chamber adapted to receive steam, liquid milk and air therein, a restriction with a limited cross-section adapted for conducting the product there through at high velocity, an emulsifying chamber; the emulsifying chamber having an outlet for draining the product froth out of the chamber and a froth flow regulation system configured for breaking the kinetic energy of the froth stream and for changing its direction sufficiently so that the froth is gently delivered out of the device. The frothing device can be mounted on a coffee machine to deliver cappuccino upon a push of a button.

Abstract: The present invention relates to a process for injection of refrigerated suspended particles into food products and the products resulting from such process. The present invention applies to the food industry in the field of meat products, and reveals those characteristics which are relevant for the process of preparation of said meat products suspension, to be later aggregated on larger sized meat products, as well as those characteristics which are relevant for said injection process. The main object of the present invention is to increase the final product green weight without incurring loss of flavor, shortening of shelf life, nutritional value or texture, making feasible the incorporation of smaller size pieces to a product featuring a higher commercial value. The term meat products is herein used meaning those products extracted from poultry, fish, cattle, pork, sheep, etc.

Abstract: Brine container, at which a suction filter (24) is disposed, in which the brine container has a circulating filter system (28), which has a filter (34) and a pump (30), with which the brine (22) can be pumped through the circulating filter system (28), the filter (34) having an exchangeable filter element (38).

Abstract: A marinating machine rotates a drum containing the food to be marinated. The drum is positioned on a pair of rotatable shafts only one of which is drivingly engaged to a motor rotating the drum. The pair of shafts is spaced far enough apart from each other such that the vector of force applied by the wall of the drum against the drive wheel is sufficient to ensure that the drum will rotate with the drive wheel. Within the drum is a pair of spaced apart paddles to agitate the food product being marinated. The two paddles are joined to each other by a compressible member, and the compressible member is compressed to allow insertion of the paddles into the drum. The compressible member applies sufficient force against the inner surface of the drum to cause the paddle assembly to rotate with the drum.

Abstract: A fully automated apparatus and system for processing shellfish such as shrimp and crawfish including the cooking, drying and peeling thereof. The present invention utilizes excessive heat generated by boilers to heat the dryers. The product is cooked in a brine mix that once used is transferred to a broth processing system to make a seafood flavored broth and is also injected as a fine mist into a furnace where it crystallizes into a solid product to be used as a seafood flavored salt.

Abstract: A method and apparatus for a meat processing plant includes an injecting station (10) for injecting meats with brine, a macerating station (20) for massaging the injected meat including movable, plural resting tasks (24) and means (26) for moving these tables with respect to an accumulating and loading station (40) for repeated processing of the injected mean in a rotating drum (22) of the macerating station (20). A packing station (30) can accept treated meat from the resting tanks (24) for final packing in one or more packing machines (32). The method and apparatus can continuously process one or more types of meat products without interruption.

Abstract: A food marinating apparatus includes a substantially cylindrical canister and a base unit including a motor, a plurality of rollers, a vacuum pump, and a control panel. The base unit is operable to rotate the canister thereon. The vacuum pump is provided for reducing the ambient pressure inside of the vessel, to improve marinade absorption by the food. Food such as meat or fish will receive marinade more quickly under low pressure than under atmospheric pressure, and additionally, by rotating the containment vessel, the food is agitated in the presence of the marinade, for a higher degree of marinade absorption.

Abstract: A food marinating apparatus includes a substantially cylindrical canister and a base unit including a motor, a plurality of rollers, a vacuum pump, and a control panel. The base unit is operable to rotate the canister thereon. The vacuum pump is provided for reducing the ambient pressure inside of the vessel, to improve marinade absorption by the food. Food such as meat or fish will receive marinade more quickly under low pressure than under atmospheric pressure, and additionally, by rotating the containment vessel, the food is agitated in the presence of the marinade, for a higher degree of marinade absorption.

Abstract: It comprises an injection station (10); a maceration station (20), including a massaging rotating drum (22) and several drawn quiescent tanks (24); and a packaging station (30). Such stations are linked by an accumulation and loading unit (40) to the drum (22) located between the said injection station (10) and the maceration station (20); a reloading unit (50) located between the station (20) and the unit (40); and a transferring unit (60) to a feeding hopper (62) of the said packaging station (30) including an automatic cleaning unit (70) for the tanks (24). A control center coordinates the operations steps of the stations and units for keeping a non-stop operation, providing a time for cleaning each station, unit or part thereof during such cycle.

Abstract: A machine for injecting liquids is disclosed including use of at least one air pump in fluid communication with at least one injection head having apertures for nozzles. High-pressure injectate flows from the air pump into the head, preferably through a threadlessly mounted filter located within the injection head. To further minimize contamination, fluid that enters the injection head will not contact any threading present in either the head or the nozzles. An air pressure regulator is included to ensure a steady stream of injectate of a desired pressure is delivered to an injection subject via each injection head and also helping to eliminate hesitation in delivery of the fluid by the air pump. Cleaning of the machine is simplified by moving sensitive components into a sealed enclosure, removing them from a wet working environment.

Abstract: In one embodiment of the present invention a method for processing a plurality of food products includes loading the food products into a vacuum tumbler, filling the vacuum tumbler to a predetermined level with a processing solution having a pH level within a predetermined range, withdrawing air from the vacuum tumbler to create a partial vacuum, rotating the vacuum tumbler for a predetermined time period to expose the food products to the processing solution and the partial vacuum, periodically adding, during the predetermined time period, a predetermined amount of an organic acid to the processing solution to maintain the pH level within the predetermined range, and removing the food products from the vacuum tumbler after the predetermined time period.

Abstract: A method and apparatus for automatically basting a roasting item in an oven. A pump apparatus disposed outside of the oven provides pressure to a system of tubes which collect pan drippings and gravy (juices) from the bottom of a pan and dispense the drippings over a food item being roasted. A reservoir is provided in outside of the oven for addition of fluids to the roasting pan via the system of tubes. The reservoir is transparent for visually checking the fluid level without opening the oven. The pump apparatus is controllable manually or by an automatic timer for controlling the rate and timing of basting.

Abstract: A device for treating products, in particular massaging meat products, comprises at least one treatment section with a space for receiving the products. Said space comprises a treatment device for treating the products. A discharge device is provided for discharging the products from the space of the treatment section. The discharge device can be brought into an active and an inactive operating state with the aid of an actuating device.

Abstract: A machine for injecting liquids. An air booster pump is adapted to receive injectate. The air booster pump is in fluid communication with one or more heads having apertures for nozzles. A hollow tube is preferably, but not necessarily, located within each head and is in fluid communication with the air booster pump. Injectate flows from the air booster pump into the head, preferably through the apertures in the wall of the hollow tube. Preferably, but not necessarily, the head is designed so that upon installation one point of the inside of the head will be at the highest elevation. Near such point the head has an escape aperture so that any gas within the injectate that enters the head will tend to flow to and through such escape aperture. Furthermore, a return line preferably, but not necessarily, takes injectate that flows through the escape aperture to the low-pressure side of the air booster pump.

Abstract: Above-ground tanks form brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped link belt driven around a frame by a motor. Perpendicular, tubular, or hinged segmented flights project from the belt to engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume. The flume may have a lower segment narrower than an upper segment, such that by draining the tank smaller cheese blocks may be better controlled.

Abstract: Pale, soft and exudative parts of bodies of meat are rendered substantially indistinguishable from other parts of the meat bodies by massaging a brine or marinade into the meat utilizing a paddle massager in which the lifting sides of the paddle are provided with formations, e.g bars, which promote the lifting action. The opposite sides of the paddles may remain smooth.

Abstract: A multiple-use injection machine of the type used in food processing, is especially suited for selectively injecting treatment media into meat products including, inter alia, beef, pork, whole chickens and chicken parts. The treatment media is chose from a group including both liquid aqueous solutions utilized at normal ambient temperatures and normal operating pressures and a thermal treatment medium such as live steam at elevated temperatures and pressures.

Abstract: A counter-top appliance has a food container with internal fins extending inward from the outer wall at an angle offset from radial. The food container is coupled to a motor for rotation in either of two directions. One direction of rotation produces a scooping, elevating and subsequent discharge of liquid and fluent materials such as might be useful for washing or breading, while the second direction of rotation presents a surface adapted for massaging meat during marinating. The food container is preferably sealed through vacuum, and has a simple geometry which greatly facilitates thorough cleaning of the container. Meats, produce, pasta, and other diverse foods are processed using the counter-top appliance, and a method for processing one or a sequential set of foods is disclosed.

Abstract: A series of narrow and tall above-ground stainless steel tanks define independent brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped plastic link belt driven around a frame by an electric motor. Projecting plastic flights on the belt engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume.

Abstract: A pickling machine includes a carrier, a plurality of needles mounted to the carrier, a valve for controlling the supply of brine to the needles, and a pressure cylinder associated with each of the needles for buffering them. The valve includes, for each pair of needle and pressure cylinder, a separate valve for individually closing off the pressure cylinder.

Abstract: A meat injection machine has a frame, and a vertically movable head thereon. A horizontal conveyor is on the frame, and a plurality of injector needles are positioned over the conveyor. A plurality of vertically disposed needles are on the conveyor. Means are provided for connecting the needles to a source of fluid. The modules are in longitudinal and lateral staggered positions over the conveyor.

Abstract: A cheese processing system utilizes a liquid flume to convey blocks of cheese between two components of the system. A staging section is provided in the flume to accumulate cheese blocks into groups that are more easily handled by the component at the outlet of the flume. The staging section has a first movable stop mechanism against which the cheese blocks are detained. When a predefined amount of cheese blocks have accumulated, a second stop prevents additional cheese blocks from entering the staging section until the accumulated one can be released by the first movable stop mechanism. A unique flume structure is provided to direct the liquid flow into different channels to aid in rapidly forcing the detained blocks of cheese into and from the staging section.

Abstract: The present invention provides a needle for injecting substances into food products, and a method of making such needles, such devices comprising a generally tubular body having a pointed end and a second end, an axial duct in the tubular body, openings located on the tubular body near the first and second ends, and an insert located in the axial duct between the second end of the tubular body and the opening located near the second end of the tubular body, whereby material is prevented from being deposited in the axial duct between the second end of the tubular body and the opening located near the second end of the tubular body.

Abstract: A method for making sausages comprises coextruding sausage paste and collagen to form a continuous sausage body having an outer tube comprising collagen in surrounding relation to the sausage paste. The continuous sausage body is separated into individual sausage links, each having an exterior surface. The sausage links are transported to an enclosure. The sausage links are loaded into baskets mounted on an endless serpentine belt contained at least in part within the enclosure. The belt is caused to circulate along a serpentine path so that the sausage links are carried boustrophedomically by the baskets through the enclosure, and the baskets are caused to successively change their orientations rotationally as the belt circulates within the enclosure so that different parts of the exterior surface of each sausage link come successively into contact with a concave interior surface of the basket in which that sausage link is carried.

Abstract: Needle register for pickling machines, including one or more needles (12) that are fed with brine from a pressurized chamber (18), and valves (22) that are assigned to the individual needles for controlling the flow of brine, in which each needle (12) is connected to the pressurized chamber (18) via a piece of flexible tubing (24), and in that the valves (22) are formed by squeezing-off mechanisms (30, 34) for the pieces of flexible tubing (24).

Abstract: A series of narrow and tall above-ground stainless steel tanks define independent brining cells into which cheese blocks are conveyed by common inlet and outlet flumes. Each cell has a removable conveyor assembly having a looped plastic link belt driven around a frame by an electric motor. Projecting plastic flights on the belt engage infed cheese blocks, and submerge a series of rows of blocks. An infeed flume delivers a stream of cheese blocks to a cell. Once a level below a flight is filled, the conveyor is actuated to submerge that level, and the next level is then filled until the tank is filled. After brining, the conveyor is incremented to discharge the cheeses flight by flight into an outlet flume.

Abstract: The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.

Abstract: An apparatus has a tank with a vertical carousel holding blocks of cheese. The carousel moves in a closed path which submerges and flips over the blocks of cheese in a chilled brine solution contained in the tank. The movement of the carrousel ensures that the cheese is cooled uniformly without deformation. While the cheese block are held in the carrousel a fluid circulation system forces chilled brine through the tank.

Abstract: A continuous high-speed pickle injector is provided with improved productivity that can inject a liquid substance such as brine for curing, seasoning or the like into a block of meat such as pork, beef, livestock meat and the like continuously, and disperse the liquid substance uniformly. A pickle injector which can inject a liquid substance such as brine for curing and the like into a block of meat being conveyed continuously while gradually raising the injection pressure from 0 or a low pressure includes two or more injecting sections being able to repeat an injecting operation, that is, from the start to the completion of the injection of a liquid substance. The two or more injecting sections inject a liquid substance while moving at a speed synchronized with the conveying speed of a block of meat continuously being conveyed during the operation of injection. The timing of the injecting operation for each injecting section is controlled.

Abstract: An apparatus has a brine tank that is subdivided into cooling cells each having a vertical carousel for submerging blocks of cheese. The cheese blocks are carried through an inlet flume by a flow of brine and then sequentially diverted into the cooling cells where the cheese blocks are loaded into the respective vertical carousel. After the cheese has cooled sufficiently, the brine flow carries the blocks of cheese out of the respective cooling cell. Movement of the cheese blocks and the carousels is controlled automatically, without human intervention. A unique fluid circulation system transfers chilled brine through the tank from a cooling cell containing the coldest cheese to cooling cells with successively warmer cheese blocks.

Abstract: A vacuum tumbler for marinating food products within a liquid. The vacuum tumbler comprises a container having an interior wall, the interior wall defining a chamber for containing the liquid. A rib extends inwardly from the interior wall at least one-quarter of the distance across the chamber. A drive moves the container so that the rib brings the food products into and out of contact with the liquid, and a vacuum source creates a partial vacuum within the chamber.

Abstract: Needle register for pickling machines, [comprising] including one or more needles (12) that are fed with brine from a pressurized chamber (18), and valves (22) that are assigned to the individual needles for controlling the flow of brine, [characterized in that] in which each needle (12) is connected to the pressurized chamber (18) via a piece of flexible tubing (24), and in that the valves (22) are formed by squeezing-off mechanisms (30, 34) for the pieces of flexible tubing (24).