302results about "Meat/fish preservation using liquids" patented technology

Apparatus and methods for applying treatment fluids, such as disinfectants, flavoring agents, and tenderizing agents, to foodstuff surfaces to, for example, reduce populations of microorganisms or fungi, alter taste, or alter texture. In representative embodiments, the apparatus includes a housing, a fluid delivery system, and a shaft with a protruding surface, the latter adapted to rotatably convey, while agitating and tumbling, the foodstuffs from an inlet to an outlet of the housing, as the fluid delivery system applies a treatment fluid to the foodstuffs. In more specific embodiments, the protruding surface may be paddles, or paddles interconnected by a solid web and having angled distal surfaces, or a spiral blade with radial protrusions, or such a spiral blade along a first longitudinal portion of the shaft and paddles along a second longitudinal portion of the shaft.

Food products, such as precooked meats, sausages, and the like are microbially decontaminated in their cooking packages to remove surface microorganism contamination from the packages. The cooking packages are removed and the food products optionally subjected to further processing, such as slicing, and then packaged in aseptic packaging. The microbial decontamination step, further processing and packaging are carried out in a clean room which is maintained to a high level of sterilization or disinfection to minimize or eliminate contamination of the food products with pathogenic microorganisms such as Listeria Monocytogenes. The food products thus leave the packaging plant with a much higher assurance of food safety than is found in a conventional packaging plant.

Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.

PCT No. PCT/CH96/00265 Sec. 371 Date Dec. 16, 1998 Sec. 102(e) Date Dec. 16, 1998 PCT Filed Jul. 22, 1996 PCT Pub. No. WO98/03080 PCT Pub. Date Jan. 29, 1998A method and apparatus for incorporating fatty matter into granulated feed products such as extrudates, pellets and expander pellets with a fat-supplying liquid. Pellets produced in the extruder or expander of press (4) are dried in a dryer (5) and pass through an intermediate container (10) into a mixer (12). Using a metering pump (18) a predetermined amount of fat-supplying liquid is added to the mixer (12) and spread on the surface of product pieces through the mixing process. After a predetermined period of time a vacuum pump (20) generates a negative pressure in the mixer so as to evacuate the air from capillaries or pores of the product pieces. The negative pressure in the mixer is then relieve through an expansion valve (21) so that the air entering into the mixer and into the pores or capillaries of the product pieces transports the fat-supplying liquid on the surface of the product pieces as well as additional fat-supplying liquid into the pores and capillaries, thereby filling them to the extend that a high proportion of approximately 30% fat-supplying liquid is incorporated in the pores of capillaries of the product pieces.

An apparatus (10) for washing eviscerated poultry carcasses (12) has a housing (11), a conveyor (15a) for moving the shackled poultry carcasses through the housing. A guide bar (24) tilts the poultry carcasses (12) from a vertical position for spraying by a first set of nozzles (23). The first set of nozzles (23) delivers a cleaning solution (100) at a sufficient flow rate and line pressure, whereby a portion of the cleaning solution (100) is deflected back out the rear opening (12d) of the poultry carcass (12).

An apparatus for marinating a food in a marinade, storing the food during marination, keeping the food warm after cooking, and supporting the food for cutting is provided, the apparatus including a vacuum-sealable marination chamber; a warming chamber; and a cutting board.

A method for cleaning a plurality of injector needles is disclosed. The method comprises exposing the plurality of injector needles to a cleaning solution, removing the plurality of injector needles from the cleaning solution, and exposing simultaneously the hollow interior shaft of each injector needle to a gaseous stream. The gaseous stream removes any moisture and fine particles that remain in the plurality of injector needles after the injector needles are cleaned. In one embodiment the injector needle's hollow interior shaft is of a lesser diameter at the tip than at the head of the injector needle. The gaseous stream is directed into the injector needle through the tip and exits the needle through the head, thereby simultaneously backflushing the injector needles.

Method of treating a food product in a container to reduce or inhibit a microbial population on the food product, involving applying to the container an antimicrobial solution (applied in an amount effective to reduce or inhibit the microbial population), and placing the food product in the container. Also a system for treating food products, involving a bagging system, a spray system, and a rotating assembly for returning a spray wand to a resting position.

A retort sterilization device includes a water steam generation device for generating water steam and a heating pot, connected to the water steam generation device, for accommodating retort food. The water steam generation device includes a heat exchanger for performing heat exchange between liquid flowing in a liquid path and heating vapor flowing in the vapor path. A top end of the liquid path of the heat exchanger is connected via a water steam supply pipe to a water steam ejection section located in an internal area of the heating pot. The heat exchanger is connected to a liquid container. A bottom end of the liquid path of the heat exchanger is connected to the liquid container via a communicating tube. The liquid container is coupled to the heating pot.

The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to carcass, meat, meat product or surface.

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

A system of the present invention provides on-site reclamation, reconditioning, and re-use of poultry processing water. The system is connectable to a washing apparatus and comprises a first receptacle, a filter, a dispenser, a channel, a second receptacle, piping, and a plurality of pumps for circulating the processing water through the system. The processing water leaving the washing apparatus is collected in the first receptacle and pumped to the filter, where the processing water is filtered. As the processing water is being filtered, the dispenser dispenses an antimicrobial solution and water onto the filter. The debris filtered from the processing water is removed through the channel. The filtered processing water is then collected in the second receptacle prior to re-use.

A filtering system used on a meat injection machine that injects pickling into meat products. The filter consists of a tank and a first and second rotary filter. The first rotary filter uses a wedge wire wound cylinder and augers having flutes that rotate to catch and push away solid particles toward the second filter. The second filter then uses more wedge wire in a whirlpool effect to ensure all solid materials and foam are in the outside of the filter. Injector fluid is then taken from the center of the inside volume of the second filter to be used in injection needles.

A container for holding and dispensing a marinade includes a container body, a cap, and a nozzle. The container body includes a compressible accordion-pleated wall. The cap attaches to the container body, and may include a removable central disc. The nozzle is provided for cooperating with the container body to transfer a marinade into a comestible workpiece. A user may break the removable central disc out of the cap to form an opening therein, place the nozzle below the cap and push a nozzle tube upwardly through the cap opening, and may then attach the cap to the container body such that the nozzle tube extends outwardly therefrom. A method of marinating a comestible workpiece includes steps of inserting a container nozzle into an opening formed in the workpiece, and compressing the container to shorten an accordion-pleated wall portion thereof, thereby injecting a marinade into the workpiece.

Methods for treating poultry during processing for increasing the weight of the poultry are disclosed. The methods may be performed in a chill tank or other reservoir and utilize either equilibrium peracetic acid or non-equilibrium peracetic acid. The non-equilibrium peracetic acid may be prepared from hydrogen peroxide and a liquid acetyl precursor, such as triacetin. The methods comprise contacting a poultry carcass with peracetic acid-containing water at a pH of about 6 to about 9. The methods result in an increase in the weight of the processed products and an increase in a processing plant's percent yield of the processed products.

Method for treating a large number of meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products. The meat products are supplied to additive-adding means using a conveyor means, the conveyor means being designed to feed the meat products sequentially in groups or separately. The additive-adding means subject each meat product or each group of meat products to an additive-adding treatment which is adapted to the corresponding meat product or to the corresponding group of meant products.