Jerky-style pet products
AssigneeConAgra Pet Products Company
InventorDenny W. Neiberger
Life of this patent
Estimating the term…
Abstract
A method of making a jerky-type product is provided which uses multiple extrusion steps. First, a blend of a wet beef product and a high protein flour are mixed and then cooked by extruding the first blend at a temperature sufficient to at least partially cook the beef in the first blend. Next, a second blend is formed which includes the extruded product of the first extrusion step and additional wet beef. The second blend is then cooked by extruding the second blend at a temperature sufficient to cook the wet beef in the second blend. Finally, the material from the second blend is processed into jerky form.
Claims26
A method of making a food product comprising the steps of:
- forming a first blend, the first blend including a wet beef product and a flour;
- extruding the first blend at a first extrusion temperature in a temperature range of from about 260.degree. F. to about 280.degree. F. to form a first run product;
- forming a second blend, the second blend including the first run product and a wet beef product;
- extruding the second blend at a temperature second extrusion temperature in a range of from about 240.degree. F. to about 275.degree. F. to form a second run product;
- and
- processing the second run product into jerky.
The method of making a food product comprising the steps of:
- forming a first blend, the first blend including a wet beef product and a flour;
- at least partially cooking the wet beef in the first blend comprising extruding the first blend at a temperature sufficient to at least partially cook the wet beef in the first blend to form a first run product;
- forming a second blend, the second blend including the first run product and wet beef;
- cooking the wet beef in the second blend comprising extruding the second blend at a temperature sufficient to cook the wet beef in the second blend to form a second run product;
- and
- processing the second run product into jerky.
A method of making a food product comprising the steps of:
- forming a first blend, the first blend including a wet beef product and a high protein flour;
- extruding the first blend at a temperature in a temperature range of from about 260.degree. F. to about 280.degree. F. to form a first run product;
- forming a second blend, the second blend including the first run product and a wet beef product;
- extruding the second blend at a temperature in a range of from about 240.degree. F. to about 275.degree. F. to form a second run product;
- forming a third blend, the third blend including the second run product and a meat binder;
- extruding the third blend at a temperature in a range of from about 160.degree. F. to about 180.degree. F. to form a third run product;
- shaping the third run product into a desired shape;
- and
- cooling the shaped third run product to ambient temperature.
Dependencies are inferred from the claim text.