Casingless food production methods, systems, and associated...

Details Casingless food production methods, systems, and associated... Casingless food production methods, systems, and associated...

2006-05-09

2006-05-09

Price, Thomas (Department: 3643)

Butchering

Sausage making

Stuffing

Reexamination Certificate

active

07040974

ABSTRACT:
Systems, methods, and associated devices for casingless production of food products include: (a) providing a series of shells, the shells having sufficient structural rigidity to define an enclosed cavity space of predetermined substantially constant size and shape; (b) injecting a quantity of flowable food emulsion into the shells in serial order; (c) moving the shells forward along a predetermined travel path with the emulsion in the enclosed cavities; (d) exposing the emulsion in the shells to predetermined processing conditions that alter the emulsion held in the respective shells to a non-flowable edible food product having the molded shape of their respective shell cavities; and then (e) releasing the non-flowable food products from their respective shells.

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Article, “Continuous Process Systems”, Alkar, http://www.alkar.com (date unavailable; believed to be dated before Mar. 1, 2002) pp. 1-3.
Article, “Batch Ovens”, Alkar, http://www.alkar.com (date unavailable; believed to be dated before Mar. 1, 2002) pp. 1-3.
Brochure, “Fessmann Turbomat 7000: Industrial Smoking and Cooking”, Fessman Group (date unavailable; believed to be dated before Mar. 1, 2002) pp. 1-8.
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Pictures of the inside of a conventional prior art oven from Alkar.
U.S. Appl. No. 10/231,835, filed Aug. 30, 2002.
U.S. Appl. No. 10/232,139, filed Aug. 30, 2002.

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