Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1978-11-15
1980-12-16
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Red heme, i.e., meat pigment
426646, 426513, 426517, A23B 402, A23L 131
Patent
active
042397855
ABSTRACT:
A method and apparatus for making jerky from food products including meat such as beef wherein the materials for making the jerky are ground to a desired consistency and blended with selected curing agents or seasoning, the cured or seasoned material then being extruded onto a freezer drum and compressed upon the drum to chill or freeze the material and to form a desired thickness for the jerky upon the drum, the frozen jerky then being removed from the freezer drum, cut to desired lengths and deposited upon a conveyor for passage through a drying chamber to first thaw and then dry the jerky strips in a continuous process. The jerky may also be smoked within the drying chamber if desired and transported to a packaging station from the drying chamber.
REFERENCES:
patent: 2461291 (1949-02-01), McKee
patent: 2521849 (1950-09-01), Hopkins et al.
patent: 3432311 (1969-03-01), Gruner
patent: 3664849 (1972-05-01), Autry
patent: 4098095 (1978-07-01), Roth
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