US2937097A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of processing bacon
Assignee: Hygrade Food Products Corp
•
Filing: 1958-10-27
•
Granted: 1960-05-17
•
Expires: 1978-10-27
Abstract
No abstract record available.
Inventors
- 👤 Draudt Howard Ned
- 👤 Jr Clarence M Harper
- 👤 Virgil R Rupp
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 11:26
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/044; A23B4/056; A23B4/052; A23B4/26; A23B4/28; A23B4/285; Y; Y10; Y10S; Y10S100/00; Y10S100/91
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
173 words
A METHOD OF PROCESSING A CURED PORK BELLY TO PROVIDE AN IMPROVED BACON PRODUCT COMPRISING COMPRESSING SAID CURED BELLY IN A MOLD OF UNIFORM CROSSSECTION TO CONFORM SAID BELLY THERETO, HEATING SAID BELLY IN SAID MOLD WHILE SO COMPRESSED TO OBTAIN COLOR FIXATION THEREOF WITHOUT DISTORTING SAID BALLY, SAID BELLY BEING HEATED BY PLACING SAID MOLD WITH SAID BELLY THEREIN FOR A PERIOD OF FROM 2 TO 4 HOURS IN A HOT WATER BATH AT A TEMPERATURE WITHIN THE RANGE FROM ABOUT 125 DEGREES F. TO 140 DEGREES F., REMOVING THE BELLY FROM SAID MOLD AND SMOKING SAID BELLY, REPLACING SAID BELLY IN SAID MOLD CHILLING SAID BELLY IN SAID MOLD TO PROVIDE FOR SLICING A PROCESSED BACON BELLY HAVING A UNIFORM CROSS-SECTION, SAID BELLY BEING CHILLED BY PLACING SAID MOLD WITH SAID BELLY THEREIN FOR A PERIOD OF FROM 1 1/2 TO 3 HOURS IN A COLD FLUID AT A TEMPERATURE OF ABOUT 10 DEGREE F., SAID STEPS OF HEATING AND CHILLING BEING PERFORMED WHILE SAID BELLY IS ENCLOSED IN SAID MOLD.
Claim 2
Independent Claim
173 words
A METHOD OF PROCESSING A CURED PORK BELLY TO PROVIDE AN IMPROVED BACON PRODUCT COMPRISING COMPRESSING SAID CURED BELLY IN A MOLD OF UNIFORM CROSSSECTION TO CONFORM SAID BELLY THERETO, HEATING SAID BELLY IN SAID MOLD WHILE SO COMPRESSED TO OBTAIN COLOR FIXATION THEREOF WITHOUT DISTORTING SAID BALLY, SAID BELLY BEING HEATED BY PLACING SAID MOLD WITH SAID BELLY THEREIN FOR A PERIOD OF FROM 2 TO 4 HOURS IN A HOT WATER BATH AT A TEMPERATURE WITHIN THE RANGE FROM ABOUT 125 DEGREES F. TO 140 DEGREES F., REMOVING THE BELLY FROM SAID MOLD AND SMOKING SAID BELLY, REPLACING SAID BELLY IN SAID MOLD CHILLING SAID BELLY IN SAID MOLD TO PROVIDE FOR SLICING A PROCESSED BACON BELLY HAVING A UNIFORM CROSS-SECTION, SAID BELLY BEING CHILLED BY PLACING SAID MOLD WITH SAID BELLY THEREIN FOR A PERIOD OF FROM 1 1/2 TO 3 HOURS IN A COLD FLUID AT A TEMPERATURE OF ABOUT 10 DEGREE F., SAID STEPS OF HEATING AND CHILLING BEING PERFORMED WHILE SAID BELLY IS ENCLOSED IN SAID MOLD.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1963-05-17 | 1963-11-16 | 1964-05-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1967-05-17 | 1967-11-16 | 1968-05-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1971-05-17 | 1971-11-16 | 1972-05-17 | $7700.00 | Window Closed / Lapsed |