Salt-water butchering process for poultry and other fowl
원문보기
IPC분류정보
국가/구분 |
United States(US) Patent
등록
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국제특허분류(IPC7판) |
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출원번호 |
US-0723067
(1985-04-15)
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발명자
/ 주소 |
- Brockington F. Rhett (4016 MacGregor Dr. Columbia SC 29206) Foster William Z. (Suite 314
- 5516 Lakeshore Dr. Columbia SC 29206)
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인용정보 |
피인용 횟수 :
7 인용 특허 :
1 |
초록
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A process for butchering poultry and other fowl wherein salt-water is used in full or partial substitution for fresh-water, said substitution being enabled by using the disclosed method of water treatment at each of the process stations, said treatment encompassing the appropriate addition of surfac
A process for butchering poultry and other fowl wherein salt-water is used in full or partial substitution for fresh-water, said substitution being enabled by using the disclosed method of water treatment at each of the process stations, said treatment encompassing the appropriate addition of surface active agents, antimicrobial agents, sequestrates, antiscaling compounds and carefully controlling the water temperature, said substitution being further enabled through the use of additional wash stations and the use of injected salt solutions, and in which the salt-water process produces a fully dressed product having a lowered level of bacteria as opposed to the conventional fresh-water process.
대표청구항
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A method of butchering poultry and other fowl, through the use of oceanic saltwater in full or partial substitution for freshwater, to minimize bacteriological cross contamination, exposure to chlorinated organic compounds and dwell time in the chiller, consisting of the steps of cutting the bird\s
A method of butchering poultry and other fowl, through the use of oceanic saltwater in full or partial substitution for freshwater, to minimize bacteriological cross contamination, exposure to chlorinated organic compounds and dwell time in the chiller, consisting of the steps of cutting the bird\s jugular blood vessel and allowing sufficient time for exsanguination; scalding the bird in purified water which has been treated with one or more of the following: surface active agents, wetting agents, defoamers, soaps, detergents, emulsifiers, antifoams, antioxidants, antimicrocides and antiscaling compounds; defeathering the carcass in a picker which is washed down with a spray of ambient temperature water; singeing off remaining filo plumes; washing the carcass in water supplied by a precooler, and rewashing as necessary throughout the evisceration steps thus assuring that the carcass does not dry out; cutting and washing the preen gland, dehocking, eviscerating, cropping, removing lungs, stomach, sex organds, gizzard, liver, heart and other viscera; chilling the carcass in one or more chillers filled with oceanic saltwater, said chiller(s) being operated below the freezing point of water; dispositioning the dressed bird as to further butchering operations, packaging and shipping.
이 특허에 인용된 특허 (1)
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Linville Richard D. (P.O. Box 7 Pleasant Valley IA 52767), Method of packing poultry.
이 특허를 인용한 특허 (7)
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Hopkins, John; Kindred, Douglas Wayne, Electrolyzed water treatment for poultry products.
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Allen, Deloran M.; Rathke, James R., Method and apparatus for processing carcasses.
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Allen, Deloran M.; Rathke, James R., Method and apparatus for processing carcasses.
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Schnell, Timothy D.; Oldenburg, Mark A.; Milkowski, Andrew L.; Hass, Shawn M., Method for reducing viscosity of mechanically separated meats and ground meats.
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Johnston, Patrick; Evans, Stanley M., Poultry chilling and aging method and apparatus.
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Adachi, Takashi; Kumazawa, Shiro; Higuchi, Kiyoshi, Poultry processing method and system.
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Estes, Andrew C., Reciprocating poultry chiller auger.
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