# US 9,775,363 B2 · Process for the continuous production of pasteurized dried minced meat, reconstituted in the form of thin slabs, and unit for carrying out said process

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- Number: US 9,775,363 B2
- Document ID: US9775363B2
- Status: Granted
- Kind: B2
- Application number: 14/408,924
- Filed: 2013-06-17
- Published: 2015-05-21
- Granted: 2017-10-03
- Earliest claimed: 2012-06-18
- Assignees: Adiv Developpement
- Applicants: Adiv Developpement
- Inventors: Olivier Rispal; Alain Peyron
- Web page: https://patentgrep.com/patent/US9775363B2

## CPC

- A23B 4/023: by kitchen salt or mixtures thereof with inorganic or organic compounds
- A22C 7/00: Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products {(meat patty moulding devices for domestic use A47J43/20; ham boilers A47J27/20)}
- A22C 7/0076: {Devices for making meat patties}
- A23B 4/0053: {with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes}
- A23B 4/26: Apparatus for preserving using liquids {; Processes therefor}
- A23L 13/67: {Reformed meat products other than sausages}
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- Y02A 40/90: in food processing or handling, e.g. food conservation
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- 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)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- Y02A: TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE

## Abstract

A process for manufacturing minced meat includes ensuring the continuous shaping of the said minced meat into the form of a flattened strip; placing the flattened strip of meat between two sheets of controlled permeability film; evening out the thickness and spreading the minced meat placed between the two sheets; continuously unrolling the meat strip in a bath of a dehydration-salting solution; continuously unrolling the meat strip in a bath of a pasteurization solution; continuously unrolling the meat strip in a rinsing tank; removing the sheets after removal from the rinsing tank; and transporting the meat strip to an output conveyor.

## Claims

### Claim 1

A unit for the manufacturing and transformation of minced meat comprising:
a meat pump connected to an extrusion nozzle for shaping the minced meat into a form of a tube or a continuous flattened strip;
a conveyor system meant to catch a meat strip as it exits from the extrusion nozzle;
a first system for distributing and arranging a first sheet of controlled permeability film under the meat strip and on the conveyor;
a second system for distributing and arranging a second sheet of controlled permeability film on the meat strip;
a first rolling device located downstream of the said systems for distributing and arranging the sheets of film;
a bath of a dehydration-salting solution that contains a first portion of the conveyor system for continuously transporting the meat strip through the bath of the dehydration-salting solution;
a bath of a pasteurization solution that contains a second portion of the conveyor system for continuously transporting the meat strip from the bath of the dehydration-salting solution and then through the bath of the pasteurization solution;
a rinsing tank that contains a third portion of the conveyor system for continuously transporting the meat strip from the bath of the pasteurization solution and then through the rinsing tank; and
a device for separating the sheets of controlled permeability film from the meat strip, located downstream from the rinsing tank;
the first, second, and third portions of the conveyor system forming a continuous conveyance device that continuously transports a single, continuous meat strip through the bath of the dehydration-salting solution, then through the bath of the pasteurization solution, and then through the rinsing tank.

### Claim 2 (depends on 1)

The unit according to claim 1, further comprising two knurls for crushing the edges of the meat strip, a second rolling device, and two folded lateral parts of the conveyor to fold the crushed edges of the meat strip onto the said meat strip.

### Claim 3 (depends on 1)

The unit according to claim 1, further comprising a station for cutting and packaging the meat strip into fine portions.

### Claim 4 (depends on 1)

The unit according to claim 1, wherein the bath of a dehydration-salting solution is a dehydrating brine bath at a temperature of less than 60° C., the bath of the pasteurization solution is a pasteurizing brine bath at a temperature of more than 60° C., and the dehydrating brine bath and the pasteurizing brine bath each have a pH of less than 7.

### Claim 5 (depends on 1)

The unit according to claim 1 wherein the continuous conveyance device includes a plurality of rollers to drive movement of the single, continuous meat strip through the unit.

### Claim 6 (depends on 1)

The unit according to claim 1 wherein the first portion of the conveyor system is submerged within the bath of the dehydration-salting solution.

### Claim 7 (depends on 1)

The unit according to claim 1 wherein the second portion of the conveyor system is submerged within the bath of the pasteurization solution.

### Claim 8 (depends on 1)

The unit according to claim 1 wherein the third portion of the conveyor system is submerged within the rinsing tank.