Method for preparing cooked or precooked bacon
AssigneeSchreiber Foods, Inc.
InventorsJohn W. Olander, Coralie George
Life of this patent
Estimating the term…
Abstract
A process for preparing cooked bacon which includes the step of microwave cooking slices of a cured but unsmoked pork belly to produce precooked bacon having the organoleptic properties of precooked conventionally smoked bacon. The conventional smoking step is eliminated.
Claims5
A method of imparting the organoleptic properties of bacon, which has been processed in a smokehouse, to a green pork belly without subjecting the green pork belly to a smokehouse process, the method comprising the steps of:
- injecting pickle solution in a green pork belly to yield an injected green pork belly;
- holding the injected green pork belly at a temperature and for a time period sufficient for said pickle solution to disperse in said injected green pork belly;
- chilling the injected green pork belly;
- after chilling the injected green pork belly, cutting the injected green pork belly into slices;
- after cutting the injected green pork belly into slices subjecting said slices of pork belly to microwave radiation for a sufficient time to at least precook said pork belly such that the weight of said slices is no more than 45% of their green weight.
A method of imparting the organoleptic properties of bacon, which has been processed in a smokehouse, to a green pork belly without subjecting the green pork belly to a smokehouse process, the process comprising the steps of:
- pumping a green pork belly with a pickle solution;
- holding the green pork belly with the pickle solution pumped therein for a time period of between about 32 and about 48 hours at a temperature of between about 48.degree. F. and about 52.degree. F. to allow the pickle solution to disperse in the green pork belly to yield a processed green pork belly;
- chilling the processed green pork belly to below about 40.degree. F.;
- pressing the processed green pork belly;
- after chilling and pressing the processed green pork belly, cutting the processed green pork belly into slices;
- and
- after cutting the processed green pork belly into slices, subjecting said slices of processed green pork belly to microwave radiation for a sufficient time to at least precook said pork belly such that the weight of said slices is no more than 45% of their green weight.
A method of imparting the organoleptic properties of bacon, which has been processed in a smokehouse, to a green pork belly without subjecting the green pork belly to a smokehouse process, the method comprising the steps of:
- injecting a pickle solution into a green pork belly;
- holding the green pork belly with the pickle solution injected therein at a temperature and for a time period sufficient for said pickle solution to disperse throughout said pork belly;
- slicing said green pork belly with said pickle solution dispersed therein;
- and
- after slicing said green pork belly with said pickle solution dispersed therein, subjecting said slices of green pork belly with said pickle solution dispersed therein to microwave radiation for a sufficient time to at least precook said green pork belly with pickle solution dispersed therein such that the weight of said slices is no more than 45% of their green weight.
Dependencies are inferred from the claim text.