Kraft Foods, Inc.

Oscar Mayer Foods Corporation

Kraft Foods Group Brands LLC

Donald E Lucke

Norman C Abler

Terry L Holmes

Zbigniew Stanislaw Borkiewicz

Jay I Gust

Gary R Skaar

Daniel Brent Wilke

Jennifer L Tomey

Amy Lynn Nehls

Gerald R Popenhagen

Dean F Schwarz

William N Barron, Iii

Michele L Reeve

Paul G Morin

Domini T Malcom

Curtis M Amundson

An improved method is described for the fusing, joining or seaming of cellulosic materials. The method utilizes a solution of selected organometallic compounds or metal oxides to rapidly crosslink opposing, overlapping cellulosic surfaces to provide secure seams. Enhanced seam strength is achieved by a subsequent moisture treatment. The tubular cellulosic casings are well-suited for the manufacture of sausages and sausage-like products. The seams according to this invention have exceptionally high shear strength and wet strength.

Organometallic solvent seaming of cellulosic materials

An assembly and method are disclosed for separating the muscle tissue of meat from sinew. A plurality of elongate pins which are spaced from each other in a direction perpendicular to the longitudinal axes of the pins pierce the meat from which the sinew is to be removed to restrain the sinew against movement, and a compressive force is imparted to the muscle tissue by a compression assembly while the sinew is being restrained against movement. The force which is imparted to the muscle tissue separates the muscle tissue from the sinew and causes the muscle tissue to move away from the restrained sinew and through the spaces between the pins. With the assembly and method of the invention it is possible to remove significant and substantial portions of the sinew from the meat being processed, and to reduce the fat in the muscle tissue to as little as less than 1-11/2 wt %.

Desinewing of boneless trim

Charges of solid coolant granules are automatically inserted into a fresh animal carcass or a portion of an animal carcass by the use of an inserting tool. The granular solid coolant charge is contained within a chamber of the tool which also includes a flat spear blade. When the blade forms a slit in a selected muscle area, the granular solid coolant charge is positively, rapidly and consistently positioned within the pocket that had just been opened by the spear blade. The insertion tool and process are especially well-adapted for use in reducing the development of pale, soft and exudative meat, while accomplishing this in a manner that is rapid and minimizes variations from carcass to carcass.

Granular solid coolant inserter

An apparatus and process are described for quickly freezing the surface of certain loaf-shaped products prior to slicing. The apparatus of the invention includes a heat exchanger having a shaped contact surface thereon. The heat exchanger is positioned to hold and support a food loaf and refrigerant is circulated continuously therethrough to provide the contact surface at a fairly constant temperature. A retractable clamp applies pressure to the opposite side of the food loaf to compress the loaf against the refrigerated contact surface and thereby accelerate the crusting cycle. After a short cycle time of between about 30 and about 90 seconds, the clamp can be retracted and the loaf can be ejected onto a slicer feed for subsequent slicing thereof. In a second embodiment, the clamp is provided as a second heat exchanger to compress the food loaf against the contact surface of the first heat exchanger while simultaneously crusting at least one of the opposing sides of the loaf.

Method and apparatus for producing a frozen crust on a food loaf

An apparatus and a method for cooking a casingless food product such as a casingless sausage or the like is provided. The apparatus includes a tray to support a plurality of casingless sausages and the like which nest within laterally extending recessed areas and the tray is provided with a plurality of pores or slots extending therethrough. The tray is positioned within an oven housing and separates the interior thereof into a first space above the tray and a second space below the tray. The air within the housing is heated and the second space is pressurized to a positive pressure over that within the first space to provide for the forced escape of heated air from the second space into the first space through the pores in the tray to thereby lift the casingless food product above the surface of the tray and to cook the food product while suspended above the tray. The pores or slots within the tray are oriented to direct the flow of air to both lift the food product above the surface of the tray while simultaneously rotating it over the surface to provide uniform and even cooking of the food product.

Apparatus and method for cooking casingless shaped food products

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Madison, WI, United States of America

Donald E Lucke