Method to Process Coextruded Meat Products Using High Velocity Air in Combination With Handling Method and Liquid Application
AssigneeCoextrusionSolutions, LLC
InventorsJozinus Johannus Jacobus Petrus Kobussen, Tony J. Haun
Life of this patent
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Abstract
A system and method for processing a coextruded meat product including a casing enclosing a meat batter after brining in which a heated, high velocity air stream is applied to the coextruded meat product thereby mechanically removing moisture from a surface of the casing and cooking the coextruded meat product. This system and method can further improve the ability for a liquid coating to be added to the coextruded meat product in a non-drenching manner because of the superior surface preparation of the casing by the jets.
Claims32
A method of processing a coextruded meat product including a casing enclosing a meat batter after brining, the method comprising:
- applying a heated, high velocity air stream to the coextruded meat product, thereby mechanically removing moisture from a surface of the casing and cooking the coextruded meat product.
A system for processing a coextruded meat product including a casing enclosing a meat batter after brining, the system comprising:
- a thermal system adapted to convey the coextruded meat product therethrough, the thermal system including at least one high velocity air jet for applying a heated, high velocity air stream to the coextruded meat product in an amount capable of mechanically removing moisture from a surface of the casing and cooking the coextruded meat product.
Dependencies are inferred from the claim text.