Campbell Soup Company

Richard H Forsythe

Jerry E Webb

Roger L Dake

Rodney E Wolfe

The invention relates to a method and associated apparatus for production of broth or stock from mechanically deboned meat. The mechanically deboned meat is extruded into a circulating stream of hot water or recycled broth in a closed sanitary tubing system sized to provide the required degree of cooking. The deboned meat introduced into the extruder may be mixed with salt and/or sodium phosphate to promote protein extraction and binding ('cohesion'). The broth and cooked meat are separated and further processed or stored for later use. The separated extruded meat may be further cooked by conventional methods, e.g., in open kettles, to produce additional broth and fat, or used as an ingredient in numerous meat products. The separated broth may be recycled to increase the amount of solubilized protein therein or diverted for immediate use elsewhere.

Growing community of inventors

Fayetteville, AR, United States of America

Richard H Forsythe