US2562850A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing a food product from bacon rind or pork skin
Assignee: GEORGE A DARROW
•
Filing: 1947-12-13
•
Granted: 1951-07-31
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Expires: 1967-12-13
Abstract
No abstract record available.
Inventors
- 👤 James C Winslow
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 09:44
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/20
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
68 words
THE PROCESS OF PRODUCING A FOOD PRODUCT FROM BACON RIND, COMPRISING THE STEPS OF COOKING THE RIND UNTIL THE SAME HAS BEEN REDUCED SUBSTANTIALLY TO A GELATINOUS MASS, SEPARATING THE GREASE FROM THE GELATINOUS MASS, FORMING SAID GELATINOUS MASS INTO THIN CHIPS, AND THEN COOKING SAID CHIPS AT A RELATIVELY HIGH TEMPERATURE OF THE ORDER OF 350* TO 400* F. UNTIL THE CHIPS BECOME CRISP AND SLIGHTLY PUFFED.
Claim 2
Dependent Claim
68 words
THE PROCESS OF PRODUCING A FOOD PRODUCT FROM BACON RIND, COMPRISING THE STEPS OF COOKING THE RIND UNTIL THE SAME HAS BEEN REDUCED SUBSTANTIALLY TO A GELATINOUS MASS, SEPARATING THE GREASE FROM THE GELATINOUS MASS, FORMING SAID GELATINOUS MASS INTO THIN CHIPS, AND THEN COOKING SAID CHIPS AT A RELATIVELY HIGH TEMPERATURE OF THE ORDER OF 350* TO 400* F. UNTIL THE CHIPS BECOME CRISP AND SLIGHTLY PUFFED.
References Cited (Backward Citations)
US2179616A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1954-07-30 | 1955-01-29 | 1955-07-31 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1958-07-30 | 1959-01-29 | 1959-07-31 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1962-07-30 | 1963-01-29 | 1963-07-31 | $7700.00 | Window Closed / Lapsed |