Method of curing and processing par-cooked bacon derived from pork bellies
US6214393A · kind A · utility
5Cited by
21References
11Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 19, 1999 |
| Grant date | Apr 10, 2001 |
| Priority date | — |
| Expiry date | Jul 19, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L13/72
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Methods of curing and processing pork bellies into par-cooked bacon have been developed that eliminates smokehouse treatment. The method of the present invention employs a single heating step that both par-cooks a pork belly injected with pickle solution and achieves the necessary weight reduction to meet the regulatory product definition for par-cooked bacon.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.