Process and apparatus for preparing pepperoni
US5942265A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Apr 16, 1998 |
| Grant date | Aug 24, 1999 |
| Priority date | — |
| Expiry date | Apr 16, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/65
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process and apparatus for preparing diced or sliced pepperoni includes the steps of preparing the pepperoni meat mixture by grinding and mixing to specification. The blended sausage is extruded into sheet form for fermentation and cooking, following which the cooled meat mixture is chilled to 35.degree. F. or lower and sliced or sliced and diced. The product is thereafter conveyed to a spiral dryer where it is exposed to relatively warm (about 50.degree. F. to 120.degree. F.) air at an initial relative humidity of 30% or less under turbulent air flow. The dried pepperoni is conveyed to a chiller or freezer. The pepperoni has desirable flow characteristics when compared to product made using known pepperoni manufacturing processes.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.