公开(公告)号：US20170027183A1

公开(公告)日：2017-02-02

申请号：US15295284

申请日：2016-10-17

申请人： Smithfield Food, Inc.

发明人： James ROBERDS ,  Larry HAND ,  Dave TAYLOR ,  Paul KAFER ,  Dan GLOWSKI

IPC分类号： A23B4/01 ,  A23B4/03 ,  A22C5/00 ,  A22C17/00 ,  A22C11/00

CPC分类号： A22C11/00 ,  A22C5/00 ,  A22C11/008 ,  A22C17/0026 ,  A22C17/0033 ,  A22C17/0073 ,  A23B4/01 ,  A23B4/03 ,  A23L3/01 ,  A23V2002/00

摘要： A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.

摘要翻译： 制造干肠的方法。 该方法包括制备干香肠肉混合物，将混合物填充到套管或模具中，发酵混合物，对混合物进行热处理，将混合物冷却至足够低的温度以允许切片，切片香肠，将香肠置于输送机上 ，并将输送机和香肠通过一个室。 该方法还包括向室中引入调节空气的供应，空气的相对湿度低于约60％，温度在至少约40°F至130°F的范围内，并引入微波炉 进入房间 选择供气和微波来将肉的水分含量降低至预定的水分与蛋白质的比率。

公开(公告)号：US20170318822A1

公开(公告)日：2017-11-09

申请号：US15659274

申请日：2017-07-25

申请人： Smithfield Food, Inc.

发明人： James ROBERDS ,  Larry HAND ,  Dave TAYLOR ,  Paul KAFER ,  Dan GLOWSKI

IPC分类号： A22C11/00 ,  A23L3/01 ,  A23B4/03 ,  A22C5/00 ,  A22C17/00 ,  A23B4/01

CPC分类号： A22C11/00 ,  A22C5/00 ,  A22C11/008 ,  A22C17/0026 ,  A22C17/0033 ,  A22C17/0073 ,  A23B4/01 ,  A23B4/03 ,  A23L3/01 ,  A23V2002/00

摘要： A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.