Method for processing beef tongues

Details Method for processing beef tongues Method for processing beef tongues

1979-10-11

1982-07-13

Abercrombie, Willie G.

Food or edible material: processes, compositions, and products

Processes

With cutting, or mechanically subdividing solid material,...

17 21, 53435, 53440, 99517, 99589, 426524, A22B 516, A22C 1712

Patent

active

043387047

ABSTRACT:
Beef tongues from a kill floor are trimmed while at a temperature no less than about 92.degree. F., rigidified by chilling them to about 35.degree. to 45.degree. F., and passed several times while in their rigidified condition through a skinning machine which grips a leading end of the skin and pulls the tongue at a velocity no greater than about 60 feet per second into a blade which slices a thin layer including the skin from the surface of the tongue. The skinned tongue is wrapped, boxed and frozen for shipment.

REFERENCES:
patent: 3218896 (1965-11-01), McCormick
patent: 3542105 (1970-11-01), Townsend
patent: 3561042 (1971-02-01), Connick
patent: 3926080 (1975-12-01), Bettcher
Marshall Affidavit, dated 10-19-50.

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