US3894162A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of making fresh skinless sausage
Assignee: Jones Dairy Farm
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Filing: 1974-09-26
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Granted: 1975-07-08
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Expires: 1994-09-26
Abstract
Abstract A meat formulation containing from 20 to 50% fat is comminuted and then encased in a cellulose or other suitable water permeable casing and linked. The linked product is reduced in temperature to below 32*F and while at this temperature, the casing is wetted out and peeled from the product to provide the fresh skinless sausage.
Inventors
- 👤 Jr Edward Cole Jones
- 👤 Gerald Robert Johnson
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 14:07
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/60; A23L13/65
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
130 words
A METHOD OF MAKING FRESH SKINLESS SAUSAGE, COMPRSING THE STEPS OF COMMUNITING A FRESH MEAT FORMULATION, STUFFING THE FRESH MEAT FORMULATION INTO A WATER PERMEABLE CASING, LINKING THE CASING AT INTERVALS THROUGHOUT ITS LENGTH TO PROVIDE A SERIES OF UNIFORM LINKS, RREDUCING THE TEMPERATURE OF THE LINKED PRODUCT TO BELOW 32*F TO FREEZE THE PRODUCT AND PROVIDE A FROZEN BOND BETWEEN THE CASING AND SAID MEAT FORMULATION, WETTING OUT THE CASING BY CONTACTING THE CASING WITH WATER FOR A PERIOD OF TIME SUFFICIENT TO CAUSE SAID WATER TO PENETRATE THE CASING AND MELT THE FROZEN BOND BETWEEN THE MEAT FOMULATION AND THE CASING WHILE MAINTAINING THE MEAT FORMULATION IN A SUBSTANTIALLY FROZEN STATE, AND PEELING THE WETTED OUT CASING FROM THE FROZEN MEAT FORMULATION TO PROVIDE FRESH SKINLESS SAUSAGE LINKS.
Claim 2
Independent Claim
130 words
A METHOD OF MAKING FRESH SKINLESS SAUSAGE, COMPRSING THE STEPS OF COMMUNITING A FRESH MEAT FORMULATION, STUFFING THE FRESH MEAT FORMULATION INTO A WATER PERMEABLE CASING, LINKING THE CASING AT INTERVALS THROUGHOUT ITS LENGTH TO PROVIDE A SERIES OF UNIFORM LINKS, RREDUCING THE TEMPERATURE OF THE LINKED PRODUCT TO BELOW 32*F TO FREEZE THE PRODUCT AND PROVIDE A FROZEN BOND BETWEEN THE CASING AND SAID MEAT FORMULATION, WETTING OUT THE CASING BY CONTACTING THE CASING WITH WATER FOR A PERIOD OF TIME SUFFICIENT TO CAUSE SAID WATER TO PENETRATE THE CASING AND MELT THE FROZEN BOND BETWEEN THE MEAT FOMULATION AND THE CASING WHILE MAINTAINING THE MEAT FORMULATION IN A SUBSTANTIALLY FROZEN STATE, AND PEELING THE WETTED OUT CASING FROM THE FROZEN MEAT FORMULATION TO PROVIDE FRESH SKINLESS SAUSAGE LINKS.
Claim 3
Dependent Claim
21 words
The method of claim 1, wherein the fresh meat formulation comprises meat containing from 20 to 50% by weight of fat.
Claim 4
Dependent Claim
10 words
The method of claim 2, wherein said meat is pork.
Claim 5
Dependent Claim
17 words
The method of claim 1, wherein the step of wetting out comprises immersing the product in water.
Claim 6
Independent Claim
141 words
A method oF making fresh skinless sausage, comprising the steps of comminuting a fresh meat formulation, said formulation containing 20 to 50% by weight of fat, stuffing the fresh comminuted meat formulation into a water permeable casing, linking the casing at intervals throughout its length to form a linked product, freezing the linked product by subjecting the product to a temperature below 32*F, contacting the frozen linked product with an aqueous liquid selected from the group consisting of water and a brine solution for a period of time sufficient to cause said aqueous liquid to penetrate the casing and melt the frozen bond between the meat formulation and the casing but insufficient to cause any substantial thawing of said meat formulation and thereafter substantially immediately stripping the casing from the linked frozen fresh meat formulation to provide skinless fresh sausage links.
Claim 7
Independent Claim
141 words
A method oF making fresh skinless sausage, comprising the steps of comminuting a fresh meat formulation, said formulation containing 20 to 50% by weight of fat, stuffing the fresh comminuted meat formulation into a water permeable casing, linking the casing at intervals throughout its length to form a linked product, freezing the linked product by subjecting the product to a temperature below 32*F, contacting the frozen linked product with an aqueous liquid selected from the group consisting of water and a brine solution for a period of time sufficient to cause said aqueous liquid to penetrate the casing and melt the frozen bond between the meat formulation and the casing but insufficient to cause any substantial thawing of said meat formulation and thereafter substantially immediately stripping the casing from the linked frozen fresh meat formulation to provide skinless fresh sausage links.
Claim 8
Dependent Claim
16 words
The method of claim 5, wherein the aqueous liquid is at a temperature of below 34*F.
Claim 9
Dependent Claim
13 words
The method of claim 5, wherein the casing is composed of regenerated cellulose.
Claim 10
Dependent Claim
18 words
The method of claim 5, wherein the frozen linked product is at a temperature of -10*F to +22*F.
References Cited (Backward Citations)
US1964010A
Cited
US3500743A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-07-07 | 1979-01-06 | 1979-07-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-07-07 | 1983-01-06 | 1983-07-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-07-07 | 1987-01-06 | 1987-07-08 | $7700.00 | Window Closed / Lapsed |