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1. 发明授权

US06524633B2 Process and apparatus for preparing pepperoni 有权
标题翻译：用于制备意大利香肠的方法和装置
公开(公告)号：US06524633B2
公开(公告)日：2003-02-25
申请号：US09246783
申请日：1999-02-05
申请人： Luke B. Rainbolt , James Roberds , Kyle A. Newkirk
发明人： Luke B. Rainbolt , James Roberds , Kyle A. Newkirk
IPC分类号： A23L131
CPC分类号： A23B4/03 , A23B4/031 , A23L13/65
摘要： A process for preparing diced or sliced sausage, e.g. pepperoni, includes the steps of preparing the meat mixture by grinding and mixing to specification. The sausage is stuffed into casings or is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35° F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50° F. to 120° F.) air at an initial relative humidity of 50% or less, preferably 30% or less, under turbulent air flow. The dried sausage is then conveyed to a chiller or freezer. Pepperoni prepared in this process has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes. In the most preferred embodiment the conditioned air enters the lower portion of the spiral dryer along with the meat pieces and the resulting product is more consistent than if conventional top/down air flow was used in the dryer.
摘要翻译：一种制备切片或切片香肠的方法，例如包括通过研磨和混合来制备肉混合物的步骤。将香肠塞进肠衣或挤压成片状用于发酵和烹饪，然后将冷却的肉混合物冷却至35°F或更低，切片或切片切片。然后将产物输送到螺旋干燥器，在湍流空气流下，在空气的初始相对湿度为50％以下，优选为30％以下的情况下，将其暴露于相对温暖（约50°F至120°F）的空气。然后将干燥的香肠输送到冷却器或冷冻机。与使用已知的辣香肠制造工艺制成的产品相比，在该方法中制备的胡椒碱具有理想的流动特性。在最优选的实施例中，经调节的空气与肉片一起进入螺旋干燥器的下部，并且所得到的产品比在干燥器中使用常规的顶部/下部空气流更一致。

2. 发明授权

US5942265A Process and apparatus for preparing pepperoni 失效
标题翻译：用于制备意大利香肠的方法和装置
公开(公告)号：US5942265A
公开(公告)日：1999-08-24
申请号：US61584
申请日：1998-04-16
申请人： James Roberds , Luke B. Rainbolt , Kyle A. Newkirk
发明人： James Roberds , Luke B. Rainbolt , Kyle A. Newkirk
IPC分类号： A23B4/03 , A23L13/60 , A23L1/31 , A47J37/10 , A01J1/10
CPC分类号： A23B4/03 , A23B4/031 , A23L13/65
摘要： A process and apparatus for preparing diced or sliced pepperoni includes the steps of preparing the pepperoni meat mixture by grinding and mixing to specification. The blended sausage is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35.degree. F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50.degree. F. to 120.degree. F.) air at an initial relative humidity of 30% or less under turbulent air flow. The dried pepperoni is conveyed to a chiller or freezer. The pepperoni has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes.
摘要翻译：用于制备切片或切片的意大利辣香肠的方法和设备包括通过研磨和混合来制备意大利辣香肠肉混合物的步骤。将混合的香肠挤压成片状用于发酵和烹饪，然后将冷却的肉混合物冷却至35°F或更低，切片或切片并切片。然后将产物输送到螺旋干燥器，在涡旋干燥器中，其在湍流空气流下在相对温度（约50°F至120°F）的初始相对湿度下暴露于30％或更低的初始相对湿度。将干香肠传送至冷却器或冷冻箱。与使用已知的意大利香肠制造工艺制成的产品相比，意大利香肠具有理想的流动特性。

3. 发明授权

US09713335B2 Process and apparatus for rapid preparation of dry sausage 有权
公开(公告)号：US09713335B2
公开(公告)日：2017-07-25
申请号：US13180206
申请日：2011-07-11
申请人： James Roberds , Larry Hand , Dave Taylor , Paul Kafer , Dan Glowski
发明人： James Roberds , Larry Hand , Dave Taylor , Paul Kafer , Dan Glowski
IPC分类号： A23B4/01 , A22C11/00 , A23B4/03 , A23L3/01
CPC分类号： A22C11/00 , A22C5/00 , A22C11/008 , A22C17/0026 , A22C17/0033 , A22C17/0073 , A23B4/01 , A23B4/03 , A23L3/01 , A23V2002/00
摘要： A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mold, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.

4. 发明申请

US20120282372A1 Process and Apparatus for Rapid Preparation of Dry Sausage 有权
标题翻译：用于快速制备干肠的方法和装置
公开(公告)号：US20120282372A1
公开(公告)日：2012-11-08
申请号：US13180206
申请日：2011-07-11
申请人： James Roberds , Larry Hand , Dave Taylor , Paul Kafer , Dan Glowski
发明人： James Roberds , Larry Hand , Dave Taylor , Paul Kafer , Dan Glowski
IPC分类号： A23B4/01
CPC分类号： A22C11/00 , A22C5/00 , A22C11/008 , A22C17/0026 , A22C17/0033 , A22C17/0073 , A23B4/01 , A23B4/03 , A23L3/01 , A23V2002/00
摘要： A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.
摘要翻译：制造干肠的方法。该方法包括制备干香肠肉混合物，将混合物填充到套管或模具中，发酵混合物，对混合物进行热处理，将混合物冷却至足够低的温度以允许切片，切片香肠，将香肠置于输送机上，并将输送机和香肠通过一个室。该方法还包括向室中引入调节空气的供应，空气的相对湿度低于约60％，温度在至少约40°F至130°F的范围内，并引入微波炉进入房间选择供气和微波来将肉的水分含量降低至预定的水分与蛋白质的比率。

5. 发明授权

US09526258B2 Process and apparatus for rapid preparation of dry sausage 有权
公开(公告)号：US09526258B2
公开(公告)日：2016-12-27
申请号：US13180206
申请日：2011-07-11
申请人： James Roberds , Larry Hand , Dave Taylor , Paul Kafer , Dan Glowski
发明人： James Roberds , Larry Hand , Dave Taylor , Paul Kafer , Dan Glowski
IPC分类号： A23B4/01 , A22C11/00 , A23B4/03 , A23L3/01
摘要： A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mold, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.

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