# US 2014/0154360 A1 · Method for producing a marked meat product

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- Number: US 2014/0154360 A1
- Document ID: US20140154360A1
- Status: Published application
- Kind: A1
- Application number: 14/128,743
- Filed: 2012-06-12
- Published: 2014-06-05
- Earliest claimed: 2011-06-24
- Assignees: Fleischerei und Party-Service stolzenhoff GmbH & Co. KG
- Inventors: Helmut Stolzenhoff
- Web page: https://patentgrep.com/patent/US20140154360A1

## CPC

- A23L 13/62: {Coating with a layer, stuffing or laminating}
- A22C 17/10: Marking meat or sausages {(marking animals A01K11/00; labelling B65C)}
- A22C 2013/0079: {printable sausage casings or sausage casings showing any kind of indicia}
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A22C: PROCESSING MEAT, POULTRY, OR FISH (preserving A23B; obtaining protein compositions for foodstuffs A23J1/00; fish, meat or poultry preparations A23L; disintegrating, e.g. chopping meat, B02C18/00; preparation of proteins C07K1/00)

## Abstract

The invention relates to a method for producing a marked meat product. In order to provide a novel method for producing a marked meat product, which makes it possible to produce different marked meat products in a simple manner, wherein the enjoyment of consuming the meat products is not mitigated by the mark thereon, it is proposed with this invention that initially, an edible film is imprinted with food coloring. Subsequently, the imprinted film is applied to a quantity of meat, and finally, the meat, with the film applied thereto, is cooked.

## Claims

### Claim 1

Method for the production of an imprinted meat product, wherein first, an edible film is imprinted with food-grade ink, then the imprinted film is applied to a meat mass, and last, the meat mass, together with the film applied to it, is fried/roasted.

### Claim 2 (depends on 1)

Method according to claim 1, wherein the meat mass, together with the imprinted film applied to it, is fried/roasted in such a manner that the imprinting is maintained.

### Claim 3 (depends on 1)

Method according to claim 1, wherein a collagen film is used as the edible film.

### Claim 4 (depends on 1)

Method according to claim 1, wherein frying/roasting takes place at a temperature of about 175° C.

### Claim 5 (depends on 1)

Method according to claim 1, wherein frying/roasting takes place without addition of moisture.

### Claim 6 (depends on 1)

Method according to claim 1, wherein the imprinted film is applied to the meat mass by means of a press.

### Claim 7 (depends on 1)

Method according to claim 1, wherein the meat mass, together with the imprinted film applied to it, is shaped into a meat product pre-form before frying/roasting.

### Claim 8 (depends on 1)

Method according to claim 1, wherein a meat mass is used that comprises a composition for the production of a meat product in the form of a meat patty.

### Claim 9 (depends on 1)

Imprinted meat product, wherein it is produced according to the method according to claim 1.

### Claim 10 (depends on 9)

Imprinted meat product according to claim 9, wherein it is configured as an imprinted meat patty.