Method of preparing bacon slabs for slicing

Details Method of preparing bacon slabs for slicing Method of preparing bacon slabs for slicing

1978-05-30

1980-03-25

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Molding, casting, or shaping

426518, 426524, A23L 336

Patent

active

041950984

ABSTRACT:
Bacon slabs are prepared for slicing by removing slabs from a smokehouse at a temperature of approximately 120.degree. F. and cooling the same in two stages with an intervening equalization stage. In the first cooling stage, bacon slabs are reduced to an average temperature of between 45.degree.-50.degree. F. in less than approximately 30 minutes and subsequently held under a substantially constant temperature of approximately 40.degree.-45.degree. F. for a period of about 25-30 minutes to substantially equalize the temperature throughout the slabs. Subsequently, the slabs are further cooled to an average temperature of approximately 22.degree.-26.degree. F. in a period of up to approximately 30 minutes before being molded for slicing at a temperature in the range of about 24.degree.-28.degree. F.

REFERENCES:
patent: 2119716 (1938-06-01), McKee
patent: 2329226 (1943-09-01), Stafford et al.
patent: 2860056 (1958-11-01), Bradford
patent: 2937097 (1960-05-01), Draudt et al.
patent: 3055760 (1962-09-01), Morrison
patent: 3220854 (1965-11-01), Zwart
patent: 3240026 (1966-03-01), Van Dolah et al.
patent: 3468135 (1969-09-01), Doll et al.
patent: 3492831 (1970-02-01), Maurer et al.
patent: 4028774 (1977-06-01), Allan et al.

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