Apparatus for making formed cooked meat

Abstract

Abstract In an apparatus for making formed cooked meat rolls, loaves, or the like, a tubular member, being cylindrical or multisided, is lined with a thermal sensitive and heat shrinkable film, with the raw meat to be formed and cooked being inserted and compacted within said tubular member and liner. Closure members, such as end plates, are applied proximate the ends of the tubular member and contact the ends of the meat disposed therein so as to provide for the formation of the meat into the desired roll or loaf form, and various connecting means, such as threaded engagement, is provided for retaining the end plates positioned against the formed meat. During the cooking process in which the tubular member combination and retained meat are exposed to a cooking medium, the heat shrinkable film closely adheres to the surface of the meat thereby preventing the natural juices of the meat from accumulating proximate this surface, and thereby forcing some juices, if any need to be discharged, to traverse longitudinally of the formed meat and seep past an end plate. The cooked and formed meat and the tightly conforming liner are then easily removed from the tubular member following the cooking process.

Inventors

• 👤 Nicholas R Beck
• 👤 Paul M Denk

Bibliographic Details