Process and apparatus for preparing pepperoni

Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived

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Details

426465, 426513, 426517, 426646, 99355, 99443C, 99470, 99537, A23L 131, A01J 110, A23B 403, A47J 3710

Patent

active

059422653

ABSTRACT:
A process and apparatus for preparing diced or sliced pepperoni includes the steps of preparing the pepperoni meat mixture by grinding and mixing to specification. The blended sausage is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35.degree. F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50.degree. F. to 120.degree. F.) air at an initial relative humidity of 30% or less under turbulent air flow. The dried pepperoni is conveyed to a chiller or freezer. The pepperoni has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes.

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