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US 12,357,000 B2Granted
High-moisture, all-natural, shelf-stable food product
AssigneeTexas Tech University System
InventorRichard Schlomer Meyer
Life of this patent
Estimating the term…
Abstract
A method for preparing a shelf-stable, high-moisture food product is disclosed, including drying the pre-pasteurized food item to a water activity between 0.86 and 0.94; and vacuum packing the dried food item in an oxygen impermeable and water-impermeable membrane.
Claims5
A method for preparing a shelf-stable, high-moisture food product, comprising:
- a first pasteurizing step of a food item to kill microbes except spores comprising smoking the pasteurized food item to a water activity between 0.88 and 0.92, wherein the food product is at least one of:
- smoked to a final internal temperature of 160° F. for one minute;
- smoked to a final internal temperature of 165° F. for one second;
- or smoked to a final internal temperature of 165° F.;
- vacuum-packing the smoked food product in an oxygen impermeable and water-impermeable membrane, wherein no preservatives are added, no gas flushing is performed, and no oxygen absorber is added and having a water activity between 0.88 and 0.92;
- and
- a second pasteurizing step of the food item in the package, wherein the food item in the package is shelf-stable and has a water activity between 0.88 and 0.92.
4 more elements
A method of preparing a shelf-stable, high-moisture food product, consisting essentially of:
- a first pasteurizing step of a raw food item to kill microbes except spores by smoking the pasteurized food item to a water activity 0.88 to 0.92, wherein the food product is at least one of:
- smoked to a final internal temperature of 160° F. for one minute;
- smoked to h a final internal temperature of 165° F. for one second;
- or smoked to a final internal temperature of 165° F.;
- and
- vacuum-packing the dried smoked item in an oxygen impermeable and water-impermeable membrane, wherein no preservatives are added, no gas flushing is performed, and no oxygen absorber is added, and having a water activity between 0.88 and 0.92;
- and
- after vacuum-packing the smoked food item, then a second pasteurizing step of the food item in the package, wherein the food item in the package is shelf-stable and has a water activity between 0.88 and 0.92.
5 more elements
A method for preparing a shelf-stable, high-moisture food item, comprising:
- providing a raw food item in a raw state;
- preparing a brine;
- blending the food item and the brine by tumbling;
- letting the food item set in the brine;
- removing the food item from the brine;
- placing the food item in a smokehouse;
- wherein the food item is at least one of:
- smoked with a final internal temperature of 160° F. for one minute;
- smoked with a final internal temperature of 165° F. for one second;
- or smoked with a final internal temperature of 165° F.;
- removing the food item from the smokehouse when a water activity of the food item is between 0.88 and 0.92;
- letting the food item cool;
- vacuum-packing the food item in an oxygen-impermeable and moisture-impermeable film;
- and a pasteurizing step of the food item in the package;
- wherein no preservatives are added, no gas flushing is performed, and no oxygen absorber is added, wherein the food item in the package is shelf-stable and has a water activity between 0.88 and 0.92.
12 more elements
Dependencies are inferred from the claim text.