Abstract

In an exemplary embodiment, a system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products, the surrogate including an open container of a liquid and a probe in the form of a toroidal conductivity sensor that measures electrical conductivity of the liquid; wherein the electrical conductivity of the liquid increases as smoke is absorbed by the liquid and simultaneously into the food products; and a control that receives a signal from the toroidal conductivity sensor and in response generates a signal and/or a display indicative of the electrical conductivity of the liquid that corresponds to a selected amount of smoke absorption by the food products exposed to the smoke.

IPC Classes  ?

• G01N 27/06 - Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance of a liquid
• A23L 27/27 - Smoke flavours
• A23B 4/044 - SmokingSmoking devices
• G01N 27/12 - Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance of a solid body in dependence upon absorption of a fluidInvestigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance of a solid body in dependence upon reaction with a fluid

Abstract

A system and method for cooking food in a valved pouch. In an exemplary embodiment, the system includes a vacuum sealer that vacuum seals uncooked food in the pouch; a cooker that heats the vacuum sealed pouch containing the uncooked food to cook the food; and a control that modulates a cooking temperature and a cooking time at which the cooker cooks the vacuum sealed pouch containing the uncooked food to selectively partially or completely cook the food in the vacuum sealed pouch. The cooking temperature and cooking time are selected such that the valve of the vacuum sealed pouch remains closed in the cooker throughout the cooking time. The valve is selected to open during subsequent retherming of the cooked food in the vacuum sealed pouch to allow steam and/or vapor to escape from the pouch to the ambient.

IPC Classes  ?

• B65D 77/22 - Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags Details
• A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
• B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
• A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
• A23L 3/02 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
• A47J 27/10 - Cooking-vessels with water-bath arrangements for domestic use

Abstract

In an exemplary embodiment, a system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products, the surrogate including an open container of a liquid and a probe in the form of a toroidal conductivity sensor that measures electrical conductivity of the liquid; wherein the electrical conductivity of the liquid increases as smoke is absorbed by the liquid and simultaneously into the food products; and a control that receives a signal from the toroidal conductivity sensor and in response generates a signal and/or a display indicative of the electrical conductivity of the liquid that corresponds to a selected amount of smoke absorption by the food products exposed to the smoke.

IPC Classes  ?

• G01N 33/02 - Food
• A23B 4/052 - Smoke generators
• A23L 27/27 - Smoke flavours

Abstract

A process and system for microwave cooking food products with humidified air control. In an embodiment, the system includes a microwave cooking enclosure; a source of microwave energy that transmits microwave radiation into an interior of the enclosure; a microwave-shielded sensor; a nozzle connected to provide steam and/or water mist to the enclosure to form humidified air therein; and a control connected to receive a signal from the microwave-shielded sensor indicative of the wet-bulb temperature within the enclosure and in response modulate a flow of steam and/or water mist into the enclosure and to actuate the source of microwave energy to transmit the microwave radiation into the interior of the enclosure, whereby the microwave radiation and the humidified air simultaneously cook the food products and kill microorganisms in the interior of the microwave cooking enclosure and on the surface of and within the food products.

IPC Classes  ?

• A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
• H05B 6/68 - Circuits for monitoring or control
• G05D 22/02 - Control of humidity characterised by the use of electric means
• H05B 6/78 - Arrangements for continuous movement of material
• G01N 25/64 - Investigating or analysing materials by the use of thermal means by investigating moisture content by psychrometric means, e.g. wet-and-dry-bulb thermometers using electric temperature-responsive elements

Goods & Services

Bacon; Meat; Prepared meat; Processed meat; Processed meat, namely, bacon

Abstract

A system for processing pieces of protein includes an optional flour applicator that applies a coating of flour, and optionally seasoning, to uncooked protein pieces; an optional seasoning applicator that applies a coating of seasoning on the uncooked protein pieces; a packaging machine that receives uncooked protein pieces, optionally coated with flour and/or seasoning, and retains the optionally coated, uncooked protein pieces in pouches; a batter applicator that deposits a batter made from flour containing gluten directly into the cooking pouches; the packaging machine programmed to vacuum seal the cooking pouches, thereby coating the uncooked protein pieces with the batter in the cooking pouches to make batter- coated uncooked protein pieces; and a heating unit programmed to completely cook the batter-coated protein pieces in the pouches for a time and temperature selected to completely cook the protein pieces and leave the batter sufficiently tacky to adhere to breading.

IPC Classes  ?

• A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof
• A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
• A23P 20/15 - Apparatus or processes for coating with liquid or semi-liquid products
• B65B 3/00 - Packaging plastic material, semiliquids, liquids or mixed solids and liquids, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans or jars
• B65B 31/04 - Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied

Abstract

A system for processing pieces of protein includes an optional flour applicator that applies a coating of flour, and optionally seasoning, to uncooked protein pieces; an optional seasoning applicator that applies a coating of seasoning on the uncooked protein pieces; a packaging machine that receives uncooked protein pieces, optionally coated with flour and/or seasoning, and retains the optionally coated, uncooked protein pieces in pouches; a batter applicator that deposits a batter made from flour containing gluten directly into the cooking pouches; the packaging machine programmed to vacuum seal the cooking pouches, thereby coating the uncooked protein pieces with the batter in the cooking pouches to make batter-coated uncooked protein pieces; and a heating unit programmed to completely cook the batter-coated protein pieces in the pouches for a time and temperature selected to completely cook the protein pieces and leave the batter sufficiently tacky to adhere to breading.

IPC Classes  ?

• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A21C 9/04 - Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
• B65B 3/00 - Packaging plastic material, semiliquids, liquids or mixed solids and liquids, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans or jars
• B65B 31/04 - Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
• A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
• A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
• A23L 15/00 - Egg productsPreparation or treatment thereof
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof

Abstract

A system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products; and the surrogate is configured to change a state to a preselected degree after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by a selected food product. A method of making the system for measuring smoke absorption into food products includes placing the surrogate in air ambient to the surrogate in a smokehouse where the food products are to be smoked, configuring the surrogate to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by the food products; and measuring the change of state of the surrogate.

IPC Classes  ?

• A23B 4/048 - SmokingSmoking devices with addition of chemicals other than natural smoke
• A23B 4/052 - Smoke generators
• A23L 27/27 - Smoke flavours

Abstract

A system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products; and the surrogate is configured to change a state to a preselected degree after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by a selected food product. A method of making the system for measuring smoke absorption into food products includes placing the surrogate in air ambient to the surrogate in a smokehouse where the food products are to be smoked, configuring the surrogate to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by the food products; and measuring the change of state of the surrogate.

IPC Classes  ?

• A23B 4/048 - SmokingSmoking devices with addition of chemicals other than natural smoke
• A23L 27/27 - Smoke flavours
• A23B 4/052 - Smoke generators

Abstract

A system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products; and the surrogate is configured to change a state to a preselected degree after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by a selected food product. A method of making the system for measuring smoke absorption into food products includes placing the surrogate in air ambient to the surrogate in a smokehouse where the food products are to be smoked, configuring the surrogate to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by the food products; and measuring the change of state of the surrogate.

IPC Classes  ?

• A23B 4/044 - SmokingSmoking devices
• A23L 27/27 - Smoke flavours
• A23L 19/12 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops of potatoes
• A23B 7/144 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor

Abstract

A system for measuring smoke absorption into food products includes a surrogate that reacts to a presence of smoke in air ambient to the surrogate and the food products; and the surrogate is configured to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by a selected food product. A method of making the system for measuring smoke absorption into food products includes placing the surrogate in air ambient to the surrogate in a smokehouse where the food products are to be smoked, configuring the surrogate to change a state after an exposure to the smoke for a time sufficient to effect a predetermined amount of smoke absorption by the food products; and measuring the change of state of the surrogate.

IPC Classes  ?

• G01N 33/00 - Investigating or analysing materials by specific methods not covered by groups
• A23B 4/052 - Smoke generators
• G01N 33/02 - Food
• G01N 33/04 - Dairy products
• G01N 33/12 - MeatFish

Goods & Services

Beef; chicken; ham; meat; meat, frozen; meat, preserved; pork; poultry; all natural meats; all natural meats, namely, seafood, poultry, pork, ham, veal, lamb, and beef; packaged meats; prepared beef; prepared meat; processed meat; processed meat, namely, seafood, poultry, pork, ham, veal, lamb, and beef; processed seafood; seasoned seafood, poultry, pork, ham, veal, lamb, and beef.

Abstract

A system for cooking a food product, in particular pieces of protein, includes an optional first station that receives uncooked pieces and applies an effective amount of a spoilage inhibitor to the pieces to delay growth of toxigenic bacteria; a batter applicator that receives the pieces of uncooked protein, optionally with the inhibitor from the first station, and applies a high-gluten batter to the outer surfaces of the pieces of uncooked protein; a packaging machine that receives the pieces of uncooked protein coated with the batter from the batter applicator and seals the pieces of protein in plastic pouches; and a heating unit that receives the sealed plastic pouches containing the uncooked protein coated with the batter from the packaging machine and cooks the battered protein pieces in the plastic pouches at a time and temperature below which the batter hardens.

IPC Classes  ?

• A23C 3/00 - Preservation of milk or milk preparations

Abstract

A system for cooking pieces of protein may include a flour applicator that receives the pieces of protein in an uncooked state and applies a coating of flour to outer surfaces thereof; a batter applicator that receives the pieces of uncooked protein coated with the flour from the flour applicator and applies a batter made from high-gluten flour to the coated outer surfaces thereof; a packaging machine that receives the pieces of uncooked protein coated with the batter made from the high-gluten flour from the batter applicator and seals the pieces of protein in plastic pouches; and a heating unit that receives the sealed plastic pouches containing the uncooked protein coated with the batter from the packaging machine and cooks the battered protein pieces in the plastic pouches.

IPC Classes  ?

• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
• A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof

Abstract

A system for cooking pieces of protein may include a batter applicator that receives a batter made from high-gluten flour and coats the batter on pieces of protein, a thermoforming packaging machine that receives the pieces of protein coated with the batter from the batter applicator and seals the pieces of protein in plastic pouches, and a heating unit that receives the plastic pouches from the thermoforming packaging machine and cooks the battered protein in the plastic pouches. A method for cooking pieces of protein may include coating a batter made from high-gluten flour on the pieces of protein; sealing the pieces of protein coated with the batter in plastic pouches; and cooking the battered protein in the plastic pouches to make cooked, battered protein pieces in which the batter is tacky after cooking. The cooked protein pieces may be removed from the plastic pouches, breaded, and flash fried.

IPC Classes  ?

• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 17/00 - Food-from-the-sea productsFish productsFish mealFish-egg substitutesPreparation or treatment thereof

Goods & Services

Beef; Chicken; Ham; Meat; Meat, frozen; Meat, preserved; Pork; Poultry; All natural meats; All natural meats, namely, seafood, poultry, pork, ham, veal, and beef; Packaged meats; Prepared beef; Prepared meat; Processed meat; Processed meat, namely, seafood, poultry, pork, ham, veal, and beef; Processed seafood; Seasoned seafood, poultry, pork, ham, veal, and beef

Goods & Services

Meat; bacon; bacon bits; all natural meats; all natural meats, namely, pork and pork bacon; pork; pork, namely, raw pork bacon, center cut pork, center cut pork bacon; processed meat, namely, fully cooked chicken strips, fully cooked poultry meatballs, fully cooked bacon topping, fully cooked bacon pieces, fully cooked bacon chips, fully cooked pork bacon, fully cooked pork bits, fully cooked pork pieces, fully cooked pork strips, fully cooked turkey; turkey bacon; sausages; sausages, namely, sausage patties, sausage links, fully cooked sausage patties, fully cooked sausage crumbles; chicken; chicken, namely, fully cooked poultry patties, fully cooked poultry burgers, fully cooked poultry meatballs, fully cooked poultry sausage patties, fully cooked poultry sausage links; jerky; jerky, namely, bacon jerky and flavored bacon jerky Pet food

Goods & Services

Meat; [ processed meat, namely, meat prepared for sous vide cooking; ] processed meat, namely, beef, pork, chicken, [ duck, fish and shellfish, not live, ] turkey, poultry [, veal, lamb, and game, all prepared for sous vide cooking ]

Goods & Services

Meat; bacon; bacon bits; all natural meats; pork; pork, namely, raw pork bacon, center cut pork, center cut pork bacon; processed meat, namely, chicken bacon, fully cut chicken bacon, fully cooked chicken strips, fully cooked poultry meatballs, fully cooked bacon topping, fully cooked bacon pieces, fully cooked bacon chips, fully cooked pork bacon, fully cooked pork bits, fully cooked pork pieces, fully cooked pork strips, fully cooked turkey; turkey bacon; sausages; sausages, namely, sausage patties, sausage links, fully cooked sausage patties, fully cooked sausage crumbles, and fully cooked poultry dinner sausages; chicken; chicken, namely, fully cooked poultry patties, fully cooked poultry sausage patties, fully cooked poultry sausage links; frozen vegetables; vegetables, namely, frozen mixed vegetables; jerky; jerky, namely, bacon jerky and flavored bacon jerky [ Pet food ] Product research and development services and scientific consultation all in the field of food products and menus [ Sandwiches; sandwiches, namely, egg on a biscuit, bacon and cheese on a biscuit, chicken on a biscuit, beef burgers on a bun, beef burgers on a pretzel roll; hamburger sandwiches ]

Goods & Services

Meat; bacon; bacon bits; all natural meats; pork; pork, namely, raw pork bacon, center cut pork, center cut pork bacon; processed meat, namely, chicken bacon, fully cut chicken bacon, fully cooked chicken strips, fully cooked poultry meatballs, fully cooked bacon topping, fully cooked bacon pieces, fully cooked bacon chips, fully cooked pork bacon, fully cooked pork bits, fully cooked pork pieces, fully cooked pork strips, fully cooked turkey; turkey bacon; sausages; sausages, namely, sausage patties, sausage links, fully cooked sausage patties, fully cooked sausage crumbles, and fully cooked poultry dinner sausages; chicken; chicken, namely, fully cooked poultry patties, fully cooked poultry sausage patties, fully cooked poultry sausage links; frozen vegetables; vegetables, namely, frozen mixed vegetables; jerky; jerky, namely, bacon jerky and flavored bacon jerky [ Pet food ] Product research and development services and scientific consultation all in the field of food products and menus [ Sandwiches; sandwiches, namely, egg on a biscuit, bacon and cheese on a biscuit, chicken on a biscuit, beef burgers on a bun, beef burgers on a pretzel roll; hamburger sandwiches ]

Goods & Services

Meat [ ; bacon; bacon bits; all natural meats; pork; pork, namely, raw pork bacon, center cut pork, center cut pork bacon; processed meat, namely, chicken bacon, fully cut chicken bacon, fully cooked chicken strips, fully cooked poultry meatballs, fully cooked bacon topping, fully cooked bacon pieces, fully cooked bacon chips, fully cooked pork bacon, fully cooked pork bits, fully cooked pork pieces, fully cooked pork strips, fully cooked turkey; turkey bacon; sausages; sausages, namely, sausage patties, sausage links, fully cooked sausage patties, fully cooked sausage crumbles, and fully cooked poultry dinner sausages; chicken; chicken, namely, fully cooked poultry patties, fully cooked poultry sausage patties, fully cooked poultry sausage links; frozen vegetables; vegetables, namely, frozen mixed vegetables; jerky; jerky, namely, bacon jerky and flavored bacon jerky ] [ Pet food ] Product research and development services and scientific consultation all in the field of food products and menus [ Sandwiches; sandwiches, namely, egg on a biscuit, bacon and cheese on a biscuit, chicken on a biscuit, beef burgers on a bun, beef burgers on a pretzel roll; hamburger sandwiches ]

Goods & Services

Food research; research on food; product research and development services for others in the fields of food products and menus; design and testing of new products, namely, new food products for others; design, development, and testing services for others in the field of new food products Food preparation; food preparation services

Goods & Services

Bacon

Goods & Services

Refrigeration storage

Goods & Services

[ sausage; bacon; ham; ] turkey bacon

Goods & Services

bacon

Goods & Services

bacon products, namely sliced bacon, fully cooked bacon, bacon bits, bacon chips and rendered bacon fat

Goods & Services

sliced bacon