Patent US4058633A successfully refreshed from Google Patents.
US4058633A
Expired / Lapsed
US
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Meat product, and process for preparing same
Assignee: Fairmont Foods Co
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Filing: 1976-09-15
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Granted: 1977-11-15
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Expires: 1996-09-15
Abstract
Abstract A method for manufacturing a dried or semi-dried meat product, such as casingless sausage, especially such a sausage popularly known as "meat sticks," though not limited thereto. A pre-formed meat emulsion with a moisture content in excess of 30% by weight, and a fat content in the range from about 5% to 50% by weight, is formed into the desired cross sectional shape and then frozen; thereafter, the sausage is optionally smoked, but, whether smoked or not, it is then dried at temperatures in excess of about 40° F until the moisture content is in the range from about 10% to 30% by weight.
Inventors
- 👤 Charles H. Staff
- 👤 Gale F. Kunert
- 👤 Tom A. Christians
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 12:30
CPC Classifications
A; A22; A22C; A22C11/00; A23; A23L; A23L13/00; A23L13/60; A23L13/65; A23L13/67
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
107 words
The method for manufacturing a casingless dried meat product that includes the following steps in the specified order: a. preparing a meat emulsion having a moisture content exceeding 30% by weight; b. forming said meat emulsion into the desired cross sectional shape; c. freezing at least the surface of said meat emulsion; d. allowing said meat emulsion to become stabilized at room temperature; and e. drying said formed meat emulsion at temperatures above 40° F. until its moisture content is reduced to the range of from about 10% to 15% by weight to prepare a finished dried meat product with a reduced tendency to oil-off and salt-out.
Claim 2
Independent Claim
107 words
The method for manufacturing a casingless dried meat product that includes the following steps in the specified order: a. preparing a meat emulsion having a moisture content exceeding 30% by weight; b. forming said meat emulsion into the desired cross sectional shape; c. freezing at least the surface of said meat emulsion; d. allowing said meat emulsion to become stabilized at room temperature; and e. drying said formed meat emulsion at temperatures above 40° F. until its moisture content is reduced to the range of from about 10% to 15% by weight to prepare a finished dried meat product with a reduced tendency to oil-off and salt-out.
Claim 3
Dependent Claim
35 words
The method of claim 1 wherein said freezing is accomplished by exposing said extruded meat to a cooling temperature of -100° F to -150° F for a cooling time of thirty seconds to ten minutes.
Claim 4
Dependent Claim
37 words
The method of claim 2 wherein said meat emulsion is formed into a circular cross sectional shape having a diameter of about 1 inch and said cooling time is within the range of three to five minutes.
Claim 5
Dependent Claim
37 words
The method of claim 2 wherein said meat emulsion is formed into a circular cross sectional shape having a diameter of about 0.6 inch and said cooling time is within the range of one to three minutes.
Claim 6
Dependent Claim
50 words
The method of claim 1 which includes the further step, immediately following its stabilization at room temperature, of: cooking said formed meat emulsion at a appropriate dry bulb and wet bulb setting for a sufficient period of time to cook the meat product while continuously exposing said emulsion to smoke.
Claim 7
Independent Claim
112 words
The method of manufacturing a casingless dried meat product, and which is adapted to prepare a casingless dry sausage, that includes the following steps in the specified order: a. preparing a meat emulsion having a moisture content exceeding 30% by weight; b. forming said emulsion into a desired sausage cross sectional shape; c. freezing said meat emulsion; d. allowing said meat emulsion to stabilize at room temperature; and e. drying said meat emulsion in an atmosphere with temperatures above 40° F. and a relative humidity below 60% until its moisture content is about 14% by weight, to prepare a finished casingless dried meat product with a reduced tendency to oil-off and salt-out.
Claim 8
Independent Claim
112 words
The method of manufacturing a casingless dried meat product, and which is adapted to prepare a casingless dry sausage, that includes the following steps in the specified order: a. preparing a meat emulsion having a moisture content exceeding 30% by weight; b. forming said emulsion into a desired sausage cross sectional shape; c. freezing said meat emulsion; d. allowing said meat emulsion to stabilize at room temperature; and e. drying said meat emulsion in an atmosphere with temperatures above 40° F. and a relative humidity below 60% until its moisture content is about 14% by weight, to prepare a finished casingless dried meat product with a reduced tendency to oil-off and salt-out.
Claim 9
Dependent Claim
34 words
The method of claim 6, wherein, between the steps (d) and (e), the sausages are exposed to an additional step of: cooking said meat emulsion for approximately four hours in the presence of smoke.
Claim 10
Independent Claim
130 words
The method of manufacturing a dried casingless sausage that includes the steps of: a. preparing a meat emulsion having a moisture content exceeding about 30% by weight; b. forming the meat emulsion into a sausage cross sectional shape by extrusion through a row of stuffing horns; c. exposing the formed meat emulsion to a cooling temperature of -100° F. to -150° F. for a cooling time of thirty seconds to ten minutes; d. allowing the frozen meat emulsion to stabilize at room temperature; e. cooking the stabilized meat emulsion for approximately four hours in the presence of smoke, and thereafter f. drying the cooked meat emulsion at a temperature of about 70° F.-75° F. and a relative humidity of about 50-75%, until its moisture content is at most approximately 15%.
Claim 11
Independent Claim
130 words
The method of manufacturing a dried casingless sausage that includes the steps of: a. preparing a meat emulsion having a moisture content exceeding about 30% by weight; b. forming the meat emulsion into a sausage cross sectional shape by extrusion through a row of stuffing horns; c. exposing the formed meat emulsion to a cooling temperature of -100° F. to -150° F. for a cooling time of thirty seconds to ten minutes; d. allowing the frozen meat emulsion to stabilize at room temperature; e. cooking the stabilized meat emulsion for approximately four hours in the presence of smoke, and thereafter f. drying the cooked meat emulsion at a temperature of about 70° F.-75° F. and a relative humidity of about 50-75%, until its moisture content is at most approximately 15%.
Claim 12
Dependent Claim
12 words
The casingless dried meat product according to the process of claim 1.
Claim 13
Dependent Claim
13 words
The casingless dried meat product prepared according to the process of claim 2.
Claim 14
Dependent Claim
13 words
The casingless dried meat product prepared according to the process of claim 3.
Claim 15
Dependent Claim
13 words
The casingless dried meat product prepared according to the process of claim 4.
Claim 16
Dependent Claim
13 words
The casingless dried meat product prepared according to the process of claim 5.
Claim 17
Dependent Claim
13 words
The casingless dried meat product prepared according to the process of claim 6.
Claim 18
Dependent Claim
13 words
The casingless dried meat product prepared according to the process of claim 7.
Claim 19
Dependent Claim
12 words
The dried casingless sausage prepared according to the process of claim 8.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-11-14 | 1981-05-16 | 1981-11-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-11-14 | 1985-05-16 | 1985-11-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-11-14 | 1989-05-16 | 1989-11-15 | $7700.00 | Window Closed / Lapsed |