Bone emulsifying method

Details Bone emulsifying method Bone emulsifying method

1984-01-23

1985-10-22

Jones, Raymond

Food or edible material: processes, compositions, and products

Processes

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

426519, 426520, 99353, A23L 131, A22C 1700

Patent

active

045488290

ABSTRACT:
In a continuous, ongoing, pressure-cooking operation bones are first ground into particles and then combined with liquid to form a slurry which is pumped into the lower end of an upright cooking tower. As the slurry is forced upwardly through the tower, it is subjected to pressure from the head of liquid maintained in the tower and to high temperatures from a steam jacket surrounding the tower such that the bone particles become softened and further disintegrated. Those products of the cooking process having a lower specific density rise to the top and are drawn off for further processing, while heavier bone particles remain in the lower portion of the tower to be continuously subjected to a turbulent swirling action and to repeated impingements with stationary disintegrating structures whereby to further break up the particles and promote the formation of an emulsion. Products drawn off the tower adjacent the upper regions thereof may be separated into constituent parts and further treated or recirculated to the cooker as necessary or desired.

REFERENCES:
patent: 2702245 (1955-02-01), Mayer
patent: 2995451 (1961-08-01), Leach
patent: 4186216 (1980-01-01), Roth
patent: 4307119 (1981-12-01), Robinson

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