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US 12,245,619 B1Granted
Continuous mini corndog production process
AssigneeTyson Foods, Inc.
InventorsCarrie M. Garner, Leslie N. Mann, Mark G. Adkins
Life of this patent
Estimating the term…
Abstract
A process for continuously producing a plurality of fully cooked, cured and battered frank products such as mini corndogs on a single production line is provided. The process comprises fully cooking the frank products after they have been battered.
Claims3
A process for continuously producing a plurality of fully cooked, cured and battered frank products on a commercial basis on a single production line, comprising:
- (a) providing raw frank meat, a curing agent, and water, wherein said curing agent is of a type and used in an amount sufficient to cure said frank meat;
- (b) mixing said raw frank meat, curing agent and water together to form a raw frank meat mixture;
- (c) portioning and shaping said raw frank meat mixture into a plurality of raw, portioned and shaped frank meat pieces using food processing portioning and shaping equipment;
- (d) battering said raw, portioned and shaped frank meat pieces using more than one battering application, wherein said each of said raw, portioned and shaped frank meat pieces has an outside surface, and said step of battering said frank meat pieces includes applying a frying batter mixture to said outside surfaces of said frank meat pieces, and wherein said step applying a frying batter mixture to said outside surfaces of said frank meat pieces of includes:
- (1) applying a first frying mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces;
- (2) after applying said first frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, applying a second frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, wherein said second frying batter mixture has a higher viscosity that that of said first frying batter mixture;
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- (3) after applying said second frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, applying a third frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, wherein said third frying batter mixture has a higher viscosity that that of said second frying batter mixture;
- (e) par frying said raw, battered, portioned and shaped frank meat pieces to set said batter on said pieces;
- and
- (f) fully cooking said par fried, battered, portioned and shaped frank meat pieces in an oven, wherein said steps (a) through (f) are carried out on a continuous basis to form a continuous-flow production line.
8 more elements
A process for continuously producing a plurality of fully cooked, cured and battered frank products on a commercial basis on a single production line, comprising:
- (a) providing raw frank meat, a curing agent, and water, wherein said curing agent is of a type and used in an amount sufficient to cure said frank meat;
- (b) mixing said raw frank meat, curing agent and water together to form a raw frank meat mixture;
- (c) portioning and shaping said raw frank meat mixture into a plurality of raw, portioned and shaped frank meat pieces using food processing portioning and shaping equipment, each of said raw, portioned and shaped frank meat pieces having an outside surface;
- (d) battering said raw, portioned and shaped frank meat pieces, including:
- (1) applying a first frying batter mixture to the outside surfaces of said raw, portioned and shaped frank meat pieces;
- (2) after applying said first frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, applying a second frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, wherein said second frying batter mixture has a higher viscosity that that of said first frying batter mixture;
- and
- (3) after applying said second frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, applying a third frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, wherein said third frying batter mixture has a higher viscosity that that of said second frying batter mixture;
- (e) after battering, par frying said raw, battered, portioned and shaped frank meat pieces to set said batter on said pieces;
- and
- (f) fully cooking said par fried, battered, portioned and shaped frank meat pieces in an oven, wherein said steps (a) through (f) are carried out on a continuous basis to form a continuous-flow production line.
8 more elements
A process for continuously producing a plurality of fully cooked, cured and battered mini corndogs on a commercial basis on a single production line, comprising:
- (a) providing raw frank meat, a curing agent, and water, wherein said raw frank meat is selected from raw beef, raw poultry, raw pork, raw veal, and mixtures thereof, and wherein said curing agent is of a type and used in an amount sufficient to cure said frank meat;
- (b) mixing said raw frank meat, curing agent and water together to form a raw frank meat mixture;
- (c) portioning and shaping said raw frank meat mixture into a plurality of raw, portioned and shaped frank meat pieces in a single step using a portioning and shaping food processing machine, each of said raw, portioned and shaped frank meat pieces having an outside surface and having the approximate weight and shape of a mini corndog;
- (d) battering said raw, portioned and shaped frank meat pieces, including:
- (1) applying a first frying batter mixture to the outside surfaces of said raw, portioned and shaped frank meat pieces;
- (2) after said first frying batter mixture is applied to said outside surfaces of said raw, portioned and shaped frank meat pieces, applying a first pre-dust mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces;
- (3) after applying said first pre-dust mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, applying a second frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, wherein said second frying batter mixture has a higher viscosity that that of said first frying batter mixture;
- (4) after said second frying batter mixture is applied to said outside surfaces of said raw, portioned and shaped frank meat pieces, applying a second pre-dust mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces;
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- (5) after applying said second pre-dust mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, applying a third frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, wherein said third frying batter mixture has a higher viscosity that that of said second frying batter mixture;
- (e) after battering, par frying said raw, battered, portioned and shaped frank meat pieces to set said batter on said pieces;
- (f) fully cooking said par fried, battered, portioned and shaped frank meat pieces in an oven;
- (g) freezing said fully cooked, battered, portioned and shaped frank meat pieces;
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- (h) packaging said fully cooked, battered, portioned and shaped frank meat pieces, wherein said steps (a) through (h) are carried out on a continuous basis to form a continuous-flow production line.
12 more elements
Dependencies are inferred from the claim text.