US4191787A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing a pasteurized meat-containing salad
Assignee: WAMPLER FOODS Inc
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Filing: 1978-07-24
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Granted: 1980-03-04
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Expires: 1998-07-24
Abstract
Abstract There is disclosed a novel process for preparing a pasteurized meat-containing salad having a long shelf-life under refrigeration. This process includes the essential steps of acid treatment and of high temperature-short time heat treatment.
Inventors
- 👤 Julius F. Bauermann
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 17:52
CPC Classifications
A; A23; A23B; A23B2/00; A23L; A23L13/00; A23L13/40; A23L13/42; A23L13/426; A23L13/50; A23L13/52
Claims Analysis
Total Claims: 11
Claim 1
Independent Claim
106 words
A process for preparing a pasteurized meat and vegetable containing salad having a long shelf-life under refrigeration, said process consisting essentially of the following sequential steps: (a) preparing a meat-containing salad by mixing the meat with vegetables and any other ingredients; (b) subjecting said salad to an acid treatment by adding thereto a food grade acidulant in a sufficient amount to obtain a salad pH in the range of about 4.2 to 4.6; (c) then rapidly raising the internal temperature of the acid-treated salad to a temperature greater than about 150° F. and less than about 170° F.; and (d) immediately allowing the salad to cool.
Claim 2
Dependent Claim
106 words
A process for preparing a pasteurized meat and vegetable containing salad having a long shelf-life under refrigeration, said process consisting essentially of the following sequential steps: (a) preparing a meat-containing salad by mixing the meat with vegetables and any other ingredients; (b) subjecting said salad to an acid treatment by adding thereto a food grade acidulant in a sufficient amount to obtain a salad pH in the range of about 4.2 to 4.6; (c) then rapidly raising the internal temperature of the acid-treated salad to a temperature greater than about 150° F. and less than about 170° F.; and (d) immediately allowing the salad to cool.
Claim 3
Dependent Claim
29 words
The process according to claim 1 wherein prior to cooling step (d), the salad is transferred to a container suitable for storage and marketing, and cooled in said container.
Claim 4
Dependent Claim
35 words
The process according to claim 1 wherein the meat-containing salad is treated by adding a food grade acidulant to the salad in sufficient amount to acidify the salad to a pH of 4.40 to 4.45.
Claim 5
Dependent Claim
22 words
The process according to claim 1 wherein the internal temperature of the salad is raised to about 150°-160° F. in step (c).
Claim 6
Dependent Claim
22 words
The process according to claim 1 wherein the rapid raising of the internal temperature occurs over a period of about two minutes.
Claim 7
Dependent Claim
21 words
The process according to claim 1 wherein the meat-containing salad comprises a meat, fresh celery, and a salad dressing and/or mayonnaise.
Claim 8
Dependent Claim
14 words
The process according to claim 6 wherein the salad also contains a flavoring agent.
Claim 9
Dependent Claim
17 words
The process according to claim 1 wherein the acidulant is a food grade essentially anhydrous organic acid.
Claim 10
Dependent Claim
15 words
The process according to claim 1 wherein said acidulant is food grade anhydrous citric acid.
Claim 11
Dependent Claim
18 words
The process according to claim 1 wherein the salad is cooled to a temperature of about 40° F.
References Cited (Backward Citations)
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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) | 1983-03-04 | 1983-09-03 | 1984-03-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-03-04 | 1987-09-03 | 1988-03-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-03-04 | 1991-09-03 | 1992-03-04 | $7700.00 | Window Closed / Lapsed |