General Mills, Inc.

Takuzo Tsuchiya

Clifton H Morrison

Larry Huston

Glenn Rasmussen

Stanley C Rustad

Kenneth J Valentas

Palmer K Strommer

Leo W Eiden

Donald W Morse

Glen Rasmussen

Jin-Liou Fang

A plurality of frozen fish columns having a rectangular cross section are contained in a corresponding number of transversely aligned and laterally spaced tubes constituting a magazine. The lower ends of the columns rest on pushers which are slidable on a number of plastic anvils or blocks comprising part of a vertically adjustable table assembly. A single-edge blade is advanced and retracted at a 30.degree. angle through the lower ends of the frozen columns to sever portions therefrom having a thickness determined by the vertical adjustment of the table assembly. Pushers, which are synchronized with the blade movement, shove the severed portions from the cutting station beneath the lower ends of the tubes onto a conveyor. By controlling the speed of the conveyor the various severed portions, while still uniformly oriented, are transferred in an appropriately spaced end-to-end relationship to another location for processing.

Method for severing portions from a plurality of frozen columns of fish

Method and apparatus for severing portions from a plurality of frozen

A number of pairs of frozen fish slabs are arranged vertically in an equal number of laterally spaced vertical tubes or chutes constituting a magazine, each tube or chute having a partition dividing it into two open-ended compartments with a slab being slidably contained in each compartment. A cutter assembly comprising a blade carrier and a vertically adjustable table move as a unit at an acute angle beneath the magazine. The carrier has fixedly mounted at another acute angle thereon a plurality of flat blades equal in number to the number of tubes or chutes, each blade having a knife edge extending along opposite sides thereof so that when the cutter assembly is advanced in one direction the lower end of one of the slabs of each pair of slabs is severed and when retracted the lower end of the other of the slabs of each pair is severed to form individual fish sticks having a thickness determined by the distance the table is spaced below the plane in which the blades move. Whereas the thickness of the fish sticks is determined by the height of the table, the length and width thereof are determined by the cross section of the frozen slabs. The table has appropriately located openings therein so that the fish sticks gravitationally drop into angled troughs after they have been severed from the slabs. The fish sticks are then pushed from the angled troughs onto a conveyor in a uniformly-oriented manner suitable for food processing operations, such as breading and battering.

Fish stick cutting method and apparatus

An elongated treating chamber in the form of a cylindrical metallic barrel is rotatable about an inclined longitudinal axis. The food material to be processed is introduced into the inlet or higher end of the barrel through the agency of a rotary valve and is removed or discharged through a nozzle at the other or lower end. In one embodiment two solenoid-type induction coils encircle longitudinal portions of the barrel, being energized with alternating current power so as to inductively heat the barrel. The heat is induced throughout the thickness of the wall of the barrel and is then transmitted into the food material as the food material passes therethrough. The temperature of the barrel's outer surface is sensed at two longitudinally spaced locations as the barrel rotates and each of the two induction coils is individually controlled in accordance with the temperature that is desired. The coil nearer the discharge end can be energized with more current than the other coil, thereby permitting the discharge end of the barrel, where there is more food material, to be heated to a greater degree than the inlet end. In a second embodiment, only one solenoid coil is utilized, and the pitch of the coil turns constituting such coil are varied, the turns being closer together at the discharge end where a greater amount of heat is needed than at the inlet end.

Induction heating method for processing food material

The food material to be processed is alternately transferred from two sources to an elongated treating chamber. The apparatus for carrying out the method includes rotary valve means employing two pocket areas, each pocket area including a plurality of pockets with each pair of diametrically located pockets having an interconnecting passage. The pockets of one area are angularly displaced or out-of-phase with the pockets of the other area. Owing to the out-of-phase relationship, the food material to be processed is alternately received by one pocket of one area, then by the next pocket of the other area and so on through each revolution of the valve means in which the pockets are contained, the material being discharged in the same out-of-phase relationship through the interconnecting passages and diametrically disposed pockets into the inlet of a pressurized elongated treating chamber.

Apparatus and method for processing food material utilizing out-of-phase

A method and apparatus is disclosed for continuously treating an active particulate material, typically, starch materials, protein materials and oil containing materials, under heat and pressure.

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Minneapolis, MN, United States of America

Takuzo Tsuchiya