Butchering – Sausage making
Reexamination Certificate
2007-02-27
2007-02-27
Price, Thomas (Department: 3643)
Butchering
Sausage making
Reexamination Certificate
active
11373459
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.
Brochure, “Fessmann Smoking Cooking Cooling”, Fessman Group (date unavailable; believed to be dated before Mar. 1, 2002) pp. 1-8.
Brochure, “Fessmann Transfer 4000: Continuous Smoking, Cooking and Cooling”, Fessman Group (date unavailable; believed to be dated before Mar. 1, 2002) pp. 1-9.
Pictures of the inside of a conventional prior art oven from Alkar.
ConAgra Foods Inc.
Myers Bigel & Sibley Sajovec, PA
Price Thomas
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