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1. 发明授权

US07387809B2 Thermally processed meat products 失效
标题翻译：热加工肉制品
公开(公告)号：US07387809B2
公开(公告)日：2008-06-17
申请号：US11012432
申请日：2004-12-15
申请人： David J. Thomas , Kyle A. Newkirk
发明人： David J. Thomas , Kyle A. Newkirk
IPC分类号： A23L1/314 , A23L1/318
CPC分类号： A23L17/50 , A23L13/424 , A23L13/426
摘要： The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder matrix that produces a meat product having enhanced moisture flavor and texture over those treated using currently available techniques. The novel matrix uses a combination of starches that provide differential water holding and moisture control for the meat products treated therewith.
摘要翻译：本发明涉及一种改进的粘合剂体系，用于稳定和提高热加工肉制品的产量，例如用于罐头或蒸煮操作的那些产品。更具体地说，本发明涉及新型的淀粉/粘合剂基质，其生产出具有比目前可获得的技术处理的那些具有更好的水分风味和质地的肉制品。该新颖的基质使用对经过处理的肉类产品提供差别保水和湿度控制的淀粉的组合。

2. 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。

3. 发明授权

US07037542B2 Process of rapidly preparing a fermented dry or semi-dry sausage product and products therefrom 有权
标题翻译：快速制备发酵干或半干香肠产品及其产品的方法
公开(公告)号：US07037542B2
公开(公告)日：2006-05-02
申请号：US10376178
申请日：2003-02-27
申请人： Vicky Hoel , Kyle A. Newkirk
发明人： Vicky Hoel , Kyle A. Newkirk
IPC分类号： A23L1/317 , A23B4/22
CPC分类号： A23B4/12 , A23L13/428 , A23L13/45 , A23L13/65
摘要： The present invention provides a process for rapidly producing dry and/or semi-dry sausage products through the use of a single extrusion step that is capable of both drying and cooking the sausage product. The present invention is capable of production of non-conventionally shaped sausage products for use as food and pizza toppings, snacks and ready to eat meal pieces.
摘要翻译：本发明提供了一种通过使用能够干燥和烹饪香肠产品的单个挤出步骤快速生产干燥和/或半干燥香肠产品的方法。本发明能够生产用于食品和比萨饼浇料，小吃和即食食品的非常规形状的香肠产品。

4. 发明授权

US06869631B2 Method for infusing meat products with a starch binder solution 有权
标题翻译：用淀粉粘合剂溶液注入肉制品的方法
公开(公告)号：US06869631B2
公开(公告)日：2005-03-22
申请号：US10229983
申请日：2002-08-28
申请人： David J. Thomas , Kyle A. Newkirk
发明人： David J. Thomas , Kyle A. Newkirk
IPC分类号： A23L13/40 , A23L13/70 , A23L17/50 , A23L1/314 , A23L1/318
CPC分类号： A23L17/50 , A23L13/424 , A23L13/426
摘要： The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder matrix that produces a meat product having enhanced moisture flavor and texture over those treated using currently available techniques. The novel matrix uses a combination of starches that provide differential water holding and moisture control for the meat products treated therewith.
摘要翻译：本发明涉及一种改进的粘合剂体系，用于稳定和提高热加工肉制品的产量，例如用于罐头或蒸煮操作的那些产品。更具体地说，本发明涉及新型的淀粉/粘合剂基质，其生产出具有比目前可获得的技术处理的那些具有更好的水分风味和质地的肉制品。该新颖的基质使用对经过处理的肉类产品提供差别保水和湿度控制的淀粉的组合。

5. 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。

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