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.

Date of Patent:
Mar. 08, 2016

Filed:

Nov. 04, 2013
Applicant:

Crustocean Technologies Limited, Charlottetown, CA;

Inventors:

Richard Ablett, Charlottetown, CA;

Cyril Gallant, Souris, CA;

Assignee:

CRUSTOCEAN TECHNOLOGIES LIMITED, Charlottetown, Prince Edward Island, CA;

Attorneys:
Primary Examiner:
Int. Cl.
CPC ...
A23C 19/14 (2006.01); A23L 3/015 (2006.01); A01J 27/00 (2006.01); A23C 19/10 (2006.01); A23B 4/052 (2006.01); A23L 1/232 (2006.01); A23L 3/3418 (2006.01); B65B 31/02 (2006.01);
U.S. Cl.
CPC ...
A23C 19/14 (2013.01); A01J 27/00 (2013.01); A23B 4/052 (2013.01); A23C 19/10 (2013.01); A23L 1/232 (2013.01); A23L 3/0155 (2013.01); A23L 3/3418 (2013.01); B65B 31/024 (2013.01); A23C 2250/35 (2013.01);
Abstract

A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time.


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