Bacon bit finishing method

Details Bacon bit finishing method Bacon bit finishing method

1984-03-26

1985-11-12

Jones, Raymond

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

426646, 426393, A22C 000

Patent

active

045527687

ABSTRACT:
A method for finishing cooked bacon bits through vibration of the finished product. Larger and smaller pieces of bacon are cooled to a temperature below 20.degree. F. and vibrated for a period of time sufficient to dislodge fines adhering to the surface of the larger pieces. The vibration also smooths the rough edges on the larger pieces and improves appearance and increases pourability during use.

REFERENCES:
patent: 2402967 (1946-08-01), Lubenow
patent: 3429713 (1969-02-01), Nelson
patent: 4446159 (1984-05-01), Roth
Anon. 1977, The Bacon Ends Add the Flavor, Meat Industry 23(2)38.
Anon. 1978, Southern Living, 13:196.

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