Company Filing History:
Years Active: 1981
Title: The Innovative Contributions of William C. Reinke
Introduction
William C. Reinke is a notable inventor based in Delmar, California. He has made significant contributions to the field of food technology, particularly in the production of fish products. With a total of 3 patents to his name, Reinke's work has focused on enhancing the nutritional value and palatability of fish products.
Latest Patents
Reinke's latest patents include innovative processes for producing fish products. One of his patents describes a method where red or dark meat portions of whole fish are injected into light meat fillets or loins. This process creates a palatable and nutritious fish product. The method involves comminuting the red meat, including bellies, carcass, and skin, to form a minced meat mass. This mass is then colored with a heat-stable dye to resemble the natural color of the fish. The minced meat is injected into fillet or loin portions, enhancing the product's texture, aroma, and flavor.
Another patent outlines a process where red or dark meat portions are restructured and combined with light meat fillets or loins. This method also involves comminuting the red meat and subjecting it to plastic flow at specific temperatures. The resulting restructured product closely resembles 100% loins or fillets after retort cooking, providing a desirable texture and flavor.
Career Highlights
William C. Reinke has worked with Ralston Purina Company, where he has applied his expertise in food technology. His innovative approaches have contributed to the development of new fish products that meet consumer demands for quality and nutrition.
Collaborations
Reinke has collaborated with notable coworkers such as Frank J. Simon and Stanley H. Richert. Their combined efforts have further advanced the field of food technology and innovation.
Conclusion
William C. Reinke's contributions to the food industry, particularly in fish product innovation, demonstrate his commitment to enhancing nutritional value and consumer satisfaction. His patents reflect a deep understanding of food technology and a drive to improve the quality of fish products available in the market.