Process and apparatus for rapid preparation of dry sausage

US9526258B2 · kind B2 · utility

Assignee

• Smithfield Foods, Inc. · US

Inventors

• James Roberds · Holt, US
• Larry Hand · De Soto, US
• Dave Taylor · Smithfield, US
• Paul Kafer · Carrollton, US
• Dan Glowski · St. Charles, US

Key dates

• Filing date: Jul 11, 2011
• Grant date: Dec 27, 2016
• Expiry date: Aug 15, 2031

Classification

• Technology area (CPC —): General

Abstract

A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mold, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.