US3903313A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for preparing meat and vegetable sticks
Assignee: Gerber Products Co
•
Filing: 1974-07-17
•
Granted: 1975-09-02
•
Expires: 1994-07-17
Abstract
Abstract Method and product are provided comprising a meat and vegetable food product in the form of a small conveniently handled stick. The product is prepared by combining raw meat, usually frozen, which is blended and emulsified, followed by the addition of dehydrated vegetables. The resulting mixture is stuffed into a casing, and the encased mixture smoked and heated in a carefully moisture controlled environment. The casing is then removed and the sausage-like product linked or cut into convenient sizes. The resulting sticks are then packaged in containers containing water or a meat stock broth.
Inventors
- 👤 Robert H Maher
- 👤 Fred W Billerbeck
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 04:59
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/50; A23L13/52; A23L13/40; A23L13/42; A23L13/426
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
190 words
A METHOD FOR PREPARING PALATABLE MEAT AND VEGETALBE STICKS OF UNIFORM CONSISTENCY AND STRUCTURAL INTEGRITY WHEREIN SUBSEQUENT PARTICLE PRECIPITATION FROM THE STICKS IS MINIMIZED, COMPRISING: COMBINING SMALL MEAT CHUNKS, A MINOR AMOUNT OF AT LEAST ONE DRY FOOD ADDITIVE SELECTED FROM PROTEIN ADDITIVES AND EXTENDERS, HYDROLYZED VEGETABLE PROTEIN, SPICES, EMULSIFIERS, TENDERIZERS, ANTI-OXIDANTS, STABILIZERS, COLORANTS OR DYES, FOOD SUPPLEMENTS, VITAMINS AND BINDERS, AND AT LEAST 5 WEIGHT PERCENT OF THE TOTAL WATER, ADDED AT A TEMPERATURE IN THE RANGE OF ABOUT 35* TO 55*F, MINCING SAID COMBINED MEAT CHUCKS AT A TEMPERATURE BBELOW ABOUT 55*F, ADDING DEHYDRATED VEGETABLES AND THE REMAINDER OF THE WATER AND BLENDING TO FOR A MEAT-VEGETABLE COMPOSITION, STUFFING SAID MEAT-VEGETABLE COMPOSITION IN AN INERT CASING AND COAGULATING SAID ENCASED MEAT-VEGETABLE COMPOSITION AT A TEMPERATURE BELOW ABOUT 190*F AND UNDER MOISTURE CONDITIONS TO SUBSTANTIALLY MAINTAIN THE MOISTURE CONTENT OF SAID MEAT-VEGETABLE COMPOSITION, COOLING SAID MEAT-VVEGATABLE COMPOSITION, REMOVING SAID CASING AN DIVIDING SAID COOLED COMPOSITION INTO STICKS OF DESIRED SIZE, INTRODUCING SAID MEAT-VEGETABLE COMPOSITION INTO AN AQUEOUS MEDIUM AND STERILIZING SAID MEAT-VEGETABLE COMPOSITION, THE INGREDIENTS ADDED DURING THE METHOD BEING IN THE FOLLOWING WEIGHT PERCENT OF THE TOTAL INGREDIENTS:
Claim 2
Independent Claim
190 words
A METHOD FOR PREPARING PALATABLE MEAT AND VEGETALBE STICKS OF UNIFORM CONSISTENCY AND STRUCTURAL INTEGRITY WHEREIN SUBSEQUENT PARTICLE PRECIPITATION FROM THE STICKS IS MINIMIZED, COMPRISING: COMBINING SMALL MEAT CHUNKS, A MINOR AMOUNT OF AT LEAST ONE DRY FOOD ADDITIVE SELECTED FROM PROTEIN ADDITIVES AND EXTENDERS, HYDROLYZED VEGETABLE PROTEIN, SPICES, EMULSIFIERS, TENDERIZERS, ANTI-OXIDANTS, STABILIZERS, COLORANTS OR DYES, FOOD SUPPLEMENTS, VITAMINS AND BINDERS, AND AT LEAST 5 WEIGHT PERCENT OF THE TOTAL WATER, ADDED AT A TEMPERATURE IN THE RANGE OF ABOUT 35* TO 55*F, MINCING SAID COMBINED MEAT CHUCKS AT A TEMPERATURE BBELOW ABOUT 55*F, ADDING DEHYDRATED VEGETABLES AND THE REMAINDER OF THE WATER AND BLENDING TO FOR A MEAT-VEGETABLE COMPOSITION, STUFFING SAID MEAT-VEGETABLE COMPOSITION IN AN INERT CASING AND COAGULATING SAID ENCASED MEAT-VEGETABLE COMPOSITION AT A TEMPERATURE BELOW ABOUT 190*F AND UNDER MOISTURE CONDITIONS TO SUBSTANTIALLY MAINTAIN THE MOISTURE CONTENT OF SAID MEAT-VEGETABLE COMPOSITION, COOLING SAID MEAT-VVEGATABLE COMPOSITION, REMOVING SAID CASING AN DIVIDING SAID COOLED COMPOSITION INTO STICKS OF DESIRED SIZE, INTRODUCING SAID MEAT-VEGETABLE COMPOSITION INTO AN AQUEOUS MEDIUM AND STERILIZING SAID MEAT-VEGETABLE COMPOSITION, THE INGREDIENTS ADDED DURING THE METHOD BEING IN THE FOLLOWING WEIGHT PERCENT OF THE TOTAL INGREDIENTS:
Claim 3
Dependent Claim
19 words
A method according to claim 1, wherein said blending is accomplished under mild vacuum of about 3-6 inch mercury.
Claim 4
Dependent Claim
23 words
A method according to claim 1, wherein the ingredients added during the process are in the following weight percent of the total ingredients:
Claim 5
Dependent Claim
26 words
A method according to claim 1, wherein the amount of water combined with said meat chunks is from about 5 to 20% of the total water.
Claim 6
Dependent Claim
47 words
A method according to claim 4, wherein said meat-vegetable composition is subjected to liquid smoke and cooked by raising the temperature stepwise and maintaining the moisture content about said composition as measured by a wet bulb at about 20* to 40* F lower than the cooking temperature.
Claim 7
Dependent Claim
21 words
A method according to claim 1, wherein said minced, combined meat chunks are emulsified prior to addition of the dehydrated vegetables.
Claim 8
Dependent Claim
11 words
A method according to claim 1 wherein said meat is poultry.
Claim 9
Dependent Claim
11 words
A product made in accordance with the process of claim 1.
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) | 1978-09-01 | 1979-03-03 | 1979-09-02 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-09-01 | 1983-03-03 | 1983-09-02 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-09-01 | 1987-03-03 | 1987-09-02 | $7700.00 | Window Closed / Lapsed |