US3901981A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for manufacturing bacon
Assignee: PETER ECKRICH AND SONS Inc
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Filing: 1973-11-28
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Granted: 1975-08-26
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Expires: 1993-11-28
Abstract
Abstract A process of manufacturing bacon so that, upon subsequent frying, the formation of N-Nitrosopyrrolidine, a known carcinogen, is minimized. The method consists of the steps of curing pork bellies, applying smoke to the cured pork bellies at a temperature of 125*F. or less, heat treating the bacon to fix color at a temperature whereat the collagen substrate is not activated and thus enzyme action favoring the formation of NNitrosopyrrolidine is eliminated or minimized, and chilling and slicing the bacon. The preferred range of heat treatment is 122*125*F.
Inventors
- 👤 Howard Ned Draudt
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 10:55
CPC Classifications
A; A23; A23B; A23B4/00; A23L; A23L27/00; A23L27/20; A23L27/27
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
106 words
A METHOD FOR MANUFACTURING BACON THAT MAY BE SUBSEQUENTLY FRIED WITH A MINIMUM OF FORMATION OF NITROSAMINES DURING FRYING, COMPRISING THE STEPS OF: A. CURING A PORK BELLY PRIOR TO THE SLICING THEREOF, B. APPLYING A SMOKY FLAVORING MATERIAL TO THE PORK BELLY WHILE MAINTAINING THE PORK BELLY AT A TEMPERATURE OF 125*F. OR LESS C. FIXING THE COLOR OF THE PORK BELLY BY HEATING THE SAME AT A TEMPERATURE INSUFFICIENT TO COOK THE PORK BELLY, SAID HEATING TEMPERATURE FURTHER BEING SUFFICIENTLY LOW AS TO PRECLUDE THE ACTION OF ENZYMES ON THE COLLAGEN IN THE PORK BELLY, AND D. THEREAFTER CHILLING AND SLICING THE PORK BELLY.
Claim 2
Independent Claim
106 words
A METHOD FOR MANUFACTURING BACON THAT MAY BE SUBSEQUENTLY FRIED WITH A MINIMUM OF FORMATION OF NITROSAMINES DURING FRYING, COMPRISING THE STEPS OF: A. CURING A PORK BELLY PRIOR TO THE SLICING THEREOF, B. APPLYING A SMOKY FLAVORING MATERIAL TO THE PORK BELLY WHILE MAINTAINING THE PORK BELLY AT A TEMPERATURE OF 125*F. OR LESS C. FIXING THE COLOR OF THE PORK BELLY BY HEATING THE SAME AT A TEMPERATURE INSUFFICIENT TO COOK THE PORK BELLY, SAID HEATING TEMPERATURE FURTHER BEING SUFFICIENTLY LOW AS TO PRECLUDE THE ACTION OF ENZYMES ON THE COLLAGEN IN THE PORK BELLY, AND D. THEREAFTER CHILLING AND SLICING THE PORK BELLY.
Claim 3
Dependent Claim
59 words
The method of claim 1 wherein the step of fixing the color of the pork belly is preceded by the step of placing the pork belly in a mold to cause the same to assume a desired configuration susceptible to easy slicing and further including the step of removing the pork belly from the mold prior to slicing thereof.
Claim 4
Dependent Claim
49 words
The method of claim 2 wherein the step of fixing the color of the pork belly is accomplished by placing the pork belly in a heating bath maintained at a temperature in the range from approximately 122*-125*F. until the pork belly has assumed an internal temperature within said range.
Claim 5
Dependent Claim
51 words
The method of claim 1 wherein the step of curing the pork belly includes the application to the pork belly of a curing solution including a compound capable of blocking the formation of nitrosamines, said compound being selected from the group consisting of ascorbic acid, erythorbic acid and sodium salts thereof.
Claim 6
Dependent Claim
101 words
A method according to claim 1 wherein said step of fixing the color of the pork belly is accomplished by placing the pork belly in a water bath containing a cure solution maintained at a temperature in the range of approximately 122*-125*F. until the average temperature of the pork belly is in said range; and further including the steps of drying the pork belly following the step of fixing the color of the pork belly, and thereafter placing the pork belly in a mold prior to the slicing thereof to cause the pork belly to assume a shape convenient for slicing.
Claim 7
Dependent Claim
23 words
The method of claim 1 wherein step (b) is performed by subjecting the cured pork belly to contact with a liquid smoke composition.
Claim 8
Dependent Claim
30 words
The method of claim 1 wherein step (b) is accomplished by placing the cured pork belly in a smokehouse, said smokehouse having an internal atmospheric temperature of 125*F. or less.
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) | 1978-08-25 | 1979-02-24 | 1979-08-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-08-25 | 1983-02-24 | 1983-08-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-08-25 | 1987-02-24 | 1987-08-26 | $7700.00 | Window Closed / Lapsed |