Abrégé

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.

Classes IPC  ?

• G01N 27/06 - Recherche ou analyse des matériaux par l'emploi de moyens électriques, électrochimiques ou magnétiques en recherchant l'impédance en recherchant la résistance d'un liquide
• A23L 27/27 - Aromates au goût de fumée
• A23B 4/044 - FumageDispositifs pour le fumage
• G01N 27/12 - Recherche ou analyse des matériaux par l'emploi de moyens électriques, électrochimiques ou magnétiques en recherchant l'impédance en recherchant la résistance d'un corps solide dépendant de l'absorption d'un fluideRecherche ou analyse des matériaux par l'emploi de moyens électriques, électrochimiques ou magnétiques en recherchant l'impédance en recherchant la résistance d'un corps solide dépendant de la réaction avec un fluide

Abrégé

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.

Classes IPC  ?

• B65D 77/22 - Paquets réalisés en enfermant des objets ou des matériaux dans des réceptacles préformés, p. ex. des boîtes, des cartons, des sacs ou des sachets Détails
• A23L 3/015 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par un traitement utilisant une variation de pression, une secousse, une accélération ou un cisaillement
• B65D 81/34 - Réceptacles, éléments d'emballage ou paquets pour contenus présentant des problèmes particuliers de stockage ou de transport ou adaptés pour servir à d'autres fins que l'emballage après avoir été vidés de leur contenu pour emballer des aliments devant être cuits ou chauffés dans l'emballage
• A23L 3/00 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires
• A23L 3/02 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage des produits dans leurs emballages transportés progressivement, de façon continue ou par déplacements successifs, à travers les appareils
• A47J 27/10 - Récipients de cuisson avec systèmes de bains-marie pour usage domestique

Abrégé

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.

Classes IPC  ?

• G01N 33/02 - Nourriture
• A23B 4/052 - Générateurs de fumée
• A23L 27/27 - Aromates au goût de fumée

Abrégé

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.

Classes IPC  ?

• A23L 3/01 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage au moyen d'irradiation ou d'un traitement électrique au moyen de micro-ondes ou par chauffage diélectrique
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 5/30 - Traitement physique, p. ex. par des moyens électriques ou magnétiques, par énergie ondulatoire ou par irradiation
• H05B 6/68 - Circuits pour le contrôle ou la commande
• G05D 22/02 - Commande de l'humidité caractérisée par l'utilisation de moyens électriques
• H05B 6/78 - Dispositions pour le mouvement continu du matériau
• G01N 25/64 - Utilisation d'éléments électriques réagissant à la chaleur

Produits et services

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

Abrégé

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.

Classes IPC  ?

• A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses
• A23L 5/00 - Préparation ou traitement des aliments ou produits alimentaires en généralAliments ou produits alimentaires ainsi obtenusLeurs matériaux
• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 7/157 - Granulés farineux pour apprêter la viande, le poisson ou les aliments similaires
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement
• A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture
• A23P 20/15 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides
• B65B 3/00 - Emballage de matériaux plastiques, de semi-liquides, de liquides ou de liquides et solides mélangés, dans des réceptacles ou récipients individuels, p. ex. dans des sacs ou sachets, boîtes, cartons, bidons ou pots
• B65B 31/04 - Mise sous vide, sous pression ou sous gaz spécial, des réceptacles ou emballages pleins, au moyen d'ajutages par lesquels on envoie ou on retire de l'air ou d'autres gaz, p. ex. un gaz inerte

Abrégé

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.

Classes IPC  ?

• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A21C 9/04 - Appareils à épandre des matières granuleuses sur la surface des pièces ou des feuilles de pâte, ou pour enrober ou recouvrir celles-ci de ces matières
• B65B 3/00 - Emballage de matériaux plastiques, de semi-liquides, de liquides ou de liquides et solides mélangés, dans des réceptacles ou récipients individuels, p. ex. dans des sacs ou sachets, boîtes, cartons, bidons ou pots
• B65B 31/04 - Mise sous vide, sous pression ou sous gaz spécial, des réceptacles ou emballages pleins, au moyen d'ajutages par lesquels on envoie ou on retire de l'air ou d'autres gaz, p. ex. un gaz inerte
• A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses
• A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture
• A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement
• A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement

Abrégé

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.

Classes IPC  ?

• A23B 4/048 - FumageDispositifs pour le fumage avec addition de produits chimiques autres que la fumée naturelle
• A23B 4/052 - Générateurs de fumée
• A23L 27/27 - Aromates au goût de fumée

Abrégé

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.

Classes IPC  ?

• A23B 4/048 - FumageDispositifs pour le fumage avec addition de produits chimiques autres que la fumée naturelle
• A23L 27/27 - Aromates au goût de fumée
• A23B 4/052 - Générateurs de fumée

Abrégé

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.

Classes IPC  ?

• A23B 4/044 - FumageDispositifs pour le fumage
• A23L 27/27 - Aromates au goût de fumée
• A23L 19/12 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement de tubercules ou d'autres racines contenant de l'amidon de pommes de terre
• A23B 7/144 - Conservation ou mûrissement à l'aide de produits chimiques non couverts par les groupes ou sous forme de gaz, p. ex. fumigationCompositions ou appareils à cet effet

Abrégé

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.

Classes IPC  ?

• G01N 33/00 - Recherche ou analyse des matériaux par des méthodes spécifiques non couvertes par les groupes
• A23B 4/052 - Générateurs de fumée
• G01N 33/02 - Nourriture
• G01N 33/04 - Produits laitiers
• G01N 33/12 - Viande Poisson

Produits et 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.

Abrégé

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.

Classes IPC  ?

• A23C 3/00 - Conservation du lait ou de préparations à base de lait

Abrégé

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.

Classes IPC  ?

• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses
• A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture
• A23L 13/50 - Produits à base de volaille, p. ex. saucisses à base de volaille
• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement

Abrégé

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.

Classes IPC  ?

• A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
• A23P 20/12 - Appareils ou procédés pour appliquer des poudres ou des particules sur les produits alimentaires, p. ex. pour panerRevêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses de tels appareils combinés avec des moyens de pré-humidification du produit alimentaire ou de friture
• A23L 13/00 - Produits à base de viandeFarine de viandeLeur préparation et leur traitement
• A23L 17/00 - Produits tirés de la merProduits à base de poissonFarine de poissonSuccédanés d’œufs de poissonLeur préparation ou leur traitement

Produits et 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

Produits et 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

Produits et 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 ]

Produits et 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 ]

Produits et 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 ]

Produits et 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 ]

Produits et 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

Produits et services

Bacon

Produits et services

Refrigeration storage

Produits et services

[ sausage; bacon; ham; ] turkey bacon

Produits et services

bacon

Produits et services

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

Produits et services

sliced bacon