US3285753A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of preparing a poultry product
Assignee: Armour Food Co
•
Filing: 1964-03-23
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Granted: 1966-11-15
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Expires: 1984-03-23
Abstract
No abstract record available.
Inventors
- 👤 Donald V Schwall
- 👤 Alan B Rogers
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 21:05
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/32; A23B4/325; A23B4/005; A23B4/0053; A23B4/0056; A23L; A23L13/00; A23L13/50; A23L13/52
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
182 words
A METHOD OF PREPARING A POULTRY PRODUCT, COMPRISING THE STEPS OF SLAUGHTERING AND DRESSING POULTRY, SKINNING AND BONDING SAID POULTRY, APPLYING TO THE SURFACES OF RAW PIECES OF SAID BONED POULTRY EDIBLE METALLIC SALT WHICH CAN FORM, WITH THE NATURAL MOISTURE IN THE POULTRY MEAT, A SOLUTION CAPABLE OF EXTRACTING SALT-SOLUBLE PROTEINS FROM SAID MEAT TO PROVIDE A SURFACE COATING THEREOF, SAID EDIBLE METALLIC SALT BEING APPLIED IN A CONCENTRATION WITHIN THE RANGE OF .1 AND 2.0% BASED ON THE FINAL WEIGHT OF THE PRODUCT. AGITATING SAID PIECES AT A TEMPERATURE WITHIN THE RANGE OF 25 TO 70* F. UNTIL A CONCENTRATION OF SALT-SOLUBLE PROTEIN IS FORMED ON THE SURFACES THEREOF, THEREAFTER MIXING INTO SAID COATED PIECES A PASTE PREPARED BY GRINDING POULTRY SKIN AND SMALL POULTRY PIECES, SAID PASTE BEING INCORPORATED IN A PROPORTION WITHIN THE RANGE OF 10 TO 35% OF PASTE BASED ON THE TOTAL WEIGHT OF THE MIXTURE, FURTHER AGITATING THE MIXTURE, AND PRESSING SAID MIXTURE TOGETHER TO FORM A UNITARY BODY CHARACTERIZED BY ITS IMPROVED RESISTANCE TO WATER COOK-OUT AND ITS RETENTION OF INTACT SLICEABILITY AFTER COOKING.
Claim 2
Independent Claim
182 words
A METHOD OF PREPARING A POULTRY PRODUCT, COMPRISING THE STEPS OF SLAUGHTERING AND DRESSING POULTRY, SKINNING AND BONDING SAID POULTRY, APPLYING TO THE SURFACES OF RAW PIECES OF SAID BONED POULTRY EDIBLE METALLIC SALT WHICH CAN FORM, WITH THE NATURAL MOISTURE IN THE POULTRY MEAT, A SOLUTION CAPABLE OF EXTRACTING SALT-SOLUBLE PROTEINS FROM SAID MEAT TO PROVIDE A SURFACE COATING THEREOF, SAID EDIBLE METALLIC SALT BEING APPLIED IN A CONCENTRATION WITHIN THE RANGE OF .1 AND 2.0% BASED ON THE FINAL WEIGHT OF THE PRODUCT. AGITATING SAID PIECES AT A TEMPERATURE WITHIN THE RANGE OF 25 TO 70* F. UNTIL A CONCENTRATION OF SALT-SOLUBLE PROTEIN IS FORMED ON THE SURFACES THEREOF, THEREAFTER MIXING INTO SAID COATED PIECES A PASTE PREPARED BY GRINDING POULTRY SKIN AND SMALL POULTRY PIECES, SAID PASTE BEING INCORPORATED IN A PROPORTION WITHIN THE RANGE OF 10 TO 35% OF PASTE BASED ON THE TOTAL WEIGHT OF THE MIXTURE, FURTHER AGITATING THE MIXTURE, AND PRESSING SAID MIXTURE TOGETHER TO FORM A UNITARY BODY CHARACTERIZED BY ITS IMPROVED RESISTANCE TO WATER COOK-OUT AND ITS RETENTION OF INTACT SLICEABILITY AFTER COOKING.
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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) | 1969-11-14 | 1970-05-16 | 1970-11-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1973-11-14 | 1974-05-16 | 1974-11-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1977-11-14 | 1978-05-16 | 1978-11-15 | $7700.00 | Window Closed / Lapsed |