The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Sep. 03, 2002
Filed:
Oct. 17, 2000
Rodney L. Franklin, Keokuk, IA (US);
Marvin J. Mentjes, Fort Madison, IA (US);
Richard A. Mueller, West Point, IA (US);
Charles A. Triplett, Surprise, AZ (US);
The Dial Corporation, Scottsdale, AZ (US);
Abstract
The present invention relates to apparatus and method for forming a proteinaceous emulsion or batter into shaped food products such as sausages without the use of a casing. A supply of suitable proteinaceous emulsion is provided and such emulsion is conveyed under pressure into an elongated hollow stuffing tube to form a continuous length of shaped emulsion. Thereafter the shaped emulsion is directed into a molding tube which is slideably mounted about the stuffing tube. As the emulsion enters the molding tube, the pressure of the emulsion causes the molding tube to move away from the stuffing tube. A treating fluid, such as a diluted food grade acid, is directed to the interior surface of the molding tube at about the point where the emulsion first enters the molding tube. The treating fluid is directed to the interior of the molding tube in such a manner that the interior of the molding tube is continuously wetted by the treating fluid as the molding tube moves relative to the stuffing tube. This ensures that the entire surface of the shaped emulsion is contacted by the treating fluid, thereby forming a proteinaceous skin about the shaped emulsion. After the molding tube is filled with the emulsion, it is separated from the stuffing tube, subjected to a heat treatment, and a length of formed sausage is removed from the molding tube and subjected to further processing.