Method and apparatus for cooking meat

Details Method and apparatus for cooking meat Method and apparatus for cooking meat

2006-03-07

2006-03-07

Becker, Drew (Department: 1761)

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

Preparing solid product in final form by heating

C426S243000, C426S518000, C426S519000, C426S523000, C426S524000, C099S353000, C099S355000, C099S386000, C099S44300R, C099S451000, C099S537000

Reexamination Certificate

active

07008657

ABSTRACT:
A method and apparatus for preparing cooked particulate meat products, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixing with dry cure and water to form a raw meat mixture, cooled and stored. The raw meat mixture is then diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

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