US3906115A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for the preparation of precooked meat products
Assignee: Individual
•
Filing: 1974-02-25
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Granted: 1975-09-16
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Expires: 1994-02-25
Abstract
Abstract Bacon or other meat food is prepared for distribution and storage in a precooked heat and serve form by a sequence of distinct steps in which microwave heating is preceded by a steam heating step and may be followed by a finish hot gas treatment to control final moisture content, on a conveyorized continuous process basis. Preferably the pre-microwave treatment is accomplished in two stages consisting of a steam stage followed by a hot air stage. The amount of costly microwave heating and the length of microwave tunnel required is reduced by the preliminary steam treatment which economically accomplishes a partial cooking including rendering of fat and partial dehydration. Hot air treatment preceding or accompanying the microwave heating removes surface moisture which would otherwise absorb microwave energy. Steam flow during the preliminary treatment is preferably opposite to the direction of movement of the product which then encounters progressively hotter and drier steam to optimize the preheating and initial rendering of fat. The process may be followed by asceptic or hot-fill canning or by a chilling step prior to packaging for storage under refrigeration. Rendered fat may be recovered from each heating stage of the process with the fat from the steam stage preferably being passed through the subsequent hot air treatment region to provide a desirably dry fat.
Inventors
- 👤 Morris R Jeppson
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-26 13:08
CPC Classifications
A; A23; A23B; A23B4/00; A23L; A23L13/00; A23L5/00; A23L5/10; A23L5/15
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
178 words
A PROCESS FOR PREPARING A PRECOOKED, STORABLE FATTY MEAT PRODUCT COMPRISING THE STEPS OF PREHEATING, PARTIALLY PRECOOKING AND PARTIALLY DEHYDRATING SAID FATTY MEAT PRODUCT BY EXPOSURE TO STEAM AT A TEMPERATURE OF FROM ABOUT 212*F TO ABOUT 350*F FOR A PERIOD OF TIME SUFFICIENT TO RENDER A SUBSTANTIAL PORTION OF THE FAT CONTENT OF SAID MEAT PRODUCT, SAID PERIOD OF TIME BEING SUFFICIENT TO HEAT SAID MEAT PRODUCT TO A TEMPERAOF AT LEAST 160*F TO PRODUCE A WEIGHT REDUCTION IN SAID MEAT PRODUCT OF AT LEAST ABOUT 10% OF THE INITIAL WEIGHT THEREOF THROUGH RELEASE OF RENDERED WATER CONTAINING FAT THEREFROM, EXPOSING SAID STEAM-TREATED MEAT PRODUCT TO MICROWAVE ENERGY FOR A PERIOD SUFFICIENT TO ACCOMPLISH FURTHER COOKING THEREOF, EXPOSING SAID MEAT PRODUCT TO A HOT SUBSTANTIALLY NON-AQUEOUS GAS SUBSEQUENT TO EXPOSURE OF SAID PRODUCT TO SAID STEAM AND BEFORE, DURING, OR AFTER SAID EXPOSING TO MICROWAVE ENERGY FOR A PERIOD SUFFICIENT TO FURTHER COOK AND FURTHER DYHYDRATE THE SURFACE REGIONS THEREOF, AND REMOVING RENDERED FAT FROM SAID MEAT PRODUCT DURING SAID STEAM EXPOSURE AND SAID MICROWAVE IRRADIATION THEREOF
Claim 2
Dependent Claim
178 words
A PROCESS FOR PREPARING A PRECOOKED, STORABLE FATTY MEAT PRODUCT COMPRISING THE STEPS OF PREHEATING, PARTIALLY PRECOOKING AND PARTIALLY DEHYDRATING SAID FATTY MEAT PRODUCT BY EXPOSURE TO STEAM AT A TEMPERATURE OF FROM ABOUT 212*F TO ABOUT 350*F FOR A PERIOD OF TIME SUFFICIENT TO RENDER A SUBSTANTIAL PORTION OF THE FAT CONTENT OF SAID MEAT PRODUCT, SAID PERIOD OF TIME BEING SUFFICIENT TO HEAT SAID MEAT PRODUCT TO A TEMPERAOF AT LEAST 160*F TO PRODUCE A WEIGHT REDUCTION IN SAID MEAT PRODUCT OF AT LEAST ABOUT 10% OF THE INITIAL WEIGHT THEREOF THROUGH RELEASE OF RENDERED WATER CONTAINING FAT THEREFROM, EXPOSING SAID STEAM-TREATED MEAT PRODUCT TO MICROWAVE ENERGY FOR A PERIOD SUFFICIENT TO ACCOMPLISH FURTHER COOKING THEREOF, EXPOSING SAID MEAT PRODUCT TO A HOT SUBSTANTIALLY NON-AQUEOUS GAS SUBSEQUENT TO EXPOSURE OF SAID PRODUCT TO SAID STEAM AND BEFORE, DURING, OR AFTER SAID EXPOSING TO MICROWAVE ENERGY FOR A PERIOD SUFFICIENT TO FURTHER COOK AND FURTHER DYHYDRATE THE SURFACE REGIONS THEREOF, AND REMOVING RENDERED FAT FROM SAID MEAT PRODUCT DURING SAID STEAM EXPOSURE AND SAID MICROWAVE IRRADIATION THEREOF
Claim 3
Dependent Claim
12 words
The process of claim 1 wherein said fatty meat product is bacon.
Claim 4
Dependent Claim
62 words
The process defined in claim 2 wherein said step of preheating by exposure to steam comprises the exposure of said bacon to steam at a temperature from about 212*F to about 350*F for a period of up to about 180 seconds, and wherein said bacon is exposed to said microwave energy for a period from about 50 seconds to about 200 seconds.
Claim 5
Dependent Claim
54 words
The process defined in claim 3 comprising the further step of further preheating said bacon by exposure to hot-non-aqueous gas following said exposure to steam and prior to said microwave exposure for up to about 200 seconds to remove additional moisture therefrom wherein said gas has a temperature from about 150*F to about 400*F.
Claim 6
Dependent Claim
51 words
The process defined in claim 3 comprising the further step of finish drying said bacon following said microwave heating thereof by exposure to hot non-aqueous gas for up to about 200 seconds to remove additional moisture therefrom wherein said gas has a temperature from about 100* F to about 300* F.
Claim 7
Dependent Claim
86 words
In a process as defined in claim 1, the further step of draining rendered fats from said product in the course of said steam preheating thereof and in the course of said subsequent exposure to hot non-aqueous gas wherein that portion of said rendered fat which is drained from said product during said steam preheating step is combined with that portion of said rendered fat drained from said product during said subsequent exposure to hot non-aqueous gas while in the presence of said hot non-aqueous gas.
Claim 8
Dependent Claim
50 words
In a process as defined in claim 1, the additional step of further preheating said meat product by exposing said product to a hot non-aqueous gas subsequent to said steam preheating step and prior to said microwave irradiation of said product for a period sufficient to remove additional moisture therefrom.
Claim 9
Dependent Claim
41 words
In a process as defined in claim 1, the further step of finish drying said meat product by exposure to a hot non-aqueous gas following said microwave irradiation thereof for a period sufficient to further cook and further dehydrate said product.
Claim 10
Dependent Claim
63 words
In a process for preparing a pre-cooked storable fatty meat product as defined in claim 1 wherein said preheating of said product by exposure to steam is accomplished by continuously moving said product through an enclosure containing said steam, the further step of establishing a flow of said steam through said enclosure in a direction opposite to the movement of said product therethrough.
Claim 11
Dependent Claim
19 words
The process of claim 1 wherein said product is protein residue of fat trimmings salvaged from meat cutting operations.
References Cited (Backward Citations)
US3674504A
Cited
US3677171A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-09-15 | 1979-03-17 | 1979-09-16 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-09-15 | 1983-03-17 | 1983-09-16 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-09-15 | 1987-03-17 | 1987-09-16 | $7700.00 | Window Closed / Lapsed |