An apparatus and method for processing meat slabs into meat strips, particularly pork belly slabs into bacon strips. The apparatus includes a massager, a slab press station, a sleeve for holding the pressed slab, an oven or smokehouse, a blast chiller, a slab removable device and a spiral freezer. T
An apparatus and method for processing meat slabs into meat strips, particularly pork belly slabs into bacon strips. The apparatus includes a massager, a slab press station, a sleeve for holding the pressed slab, an oven or smokehouse, a blast chiller, a slab removable device and a spiral freezer. The method for processing the meat slab into meat strips includes massaging the slab, pressing the slabs and inserting the slabs into sleeves in the pressed condition. The sleeves are then transported to an oven for cooking and then a blast chiller. Once chilled, the slabs are removed from the sleeve and sliced to the appropriate thickness.
대표청구항▼
What is claimed is: 1. A method of processing a meat slab, comprising the steps of: massaging the slab; placing the massaged slab in a cavity having two parallel sidewalls and a base extending between the two sidewalls, the cavity having room at least at a first end for expansion of the slab parall
What is claimed is: 1. A method of processing a meat slab, comprising the steps of: massaging the slab; placing the massaged slab in a cavity having two parallel sidewalls and a base extending between the two sidewalls, the cavity having room at least at a first end for expansion of the slab parallel to the sidewalls and the base; pressing the placed slab in the cavity against the base to a predetermined thickness including advancing a platen toward the base with the slab unfrozen; allowing the slab to expand in the direction of the first end during pressing; providing a sleeve for receiving the pressed slab from the first end; discharging the pressed slab from the cavity by pushing the pressed slab parallel to the sidewalls, the base and the platen into the sleeve through the first end of the cavity with the slab pressed by the platen to the predetermined thickness. 2. The method of claim 1, placing the massaged slab further being in the cavity having room at a second end for expansion of the slab parallel to the sidewalls. 3. The method of claim 1, wherein the slab is massaged at a temperature of approximately 34�� F. 4. The method of claim 1, wherein the neat slab is a pork belly. 5. The method of claim 1, wherein the slab is injected with a pickle solution prior to massaging. 6. The method of claim 1, further comprising the step of infusing the slab with a pickle solution while the slab is massaged. 7. The method of claim 1, wherein the slab is pressed at a temperature of approximately 34�� F. to 38�� F. 8. The method of claim 1 further comprising the step of cooking the meat slab in the sleeve. 9. The method or claim 1 further comprising the steps of chilling the slab to at least a crust frozen condition; and removing the chilled slab from the sleeve. 10. The method of claim 1, further comprising the step of slicing the slab into meat strips, wherein the slab is sliced across the width of the slab. 11. A method of processing a meat slab, comprising the steps of: massaging the slab; placing the massaged slab in a cavity, the cavity having room at least at a first end for expansion of the slab; pressing the slab at a temperature above freezing in the cavity to a predetermined thickness, wherein the slab is pressed with a flat platen; providing a sleeve open at least at a first end for receiving the pressed slab; discharging the pressed slab from the cavity into the sleeve through the first open end of the cavity while the slab is being pressed by the flat platen; chilling the slab to at least a crust frozen condition; and removing the chilled slab from the sleeve. 12. The method of claim 11, further comprising the steps of: releasing the flat platen after pressing the slab; pressing the slab with the flat platen a second time in the cavity; maintaining the flat platen in the pressed position concurrently with discharging the pressed slab. 13. The method of claim 12, wherein the cavity is rectangular having a width equal to the desired length of a processed meat strip. 14. The method of claim 13, wherein the rectangular cavity has a length longer than the slab placed in the rectangular cavity. 15. The method of claim 14, wherein the flat platen presses the slab, in a direction perpendicular to the width and length of the rectangular cavity, to a thickness equal to the desired width of the processed meat strip. 16. The method of claim 15, wherein the flat platen is rectangular and is sized to prevent passage of the slab past the flat platen during the pressing of the slab. 17. The method of claim 15, wherein the sleeve is rectangular, the cross-section of the sleeve having a width equal to the cavity width and a height equal to the thickness of the pressed slab. 18. The method of claim 17, wherein the length of the sleeve is sized for receiving the length of the pressed slab without compressing the slab lengthwise. 19. The method of claim 18, wherein the slab is discharged into the sleeve with a force adequate to minimize voids and square the ends of the slab without causing lengthwise compression of the slab. 20. The method of claim 14, wherein the pressed slab expands in length by at least 4 inches and up to approximately 16 inches. 21. The method of claim 14, wherein the pressed slab expands in length by at least 6 inches and up to approximately 16 inches. 22. A method of processing a meat slab, comprising the steps of: massaging the slab; placing the massaged slab in a cavity, the cavity having at least a first open end; pressing the slab in the cavity to a predetermined thickness; providing a sleeve with at least a first open end for receiving the pressed slab, wherein the sleeve comprises an upper surface and lower surface, the upper and lower surfaces having a pattern of apertures; discharging the pressed slab from the cavity into the sleeve through the first open end of the cavity while the stab is being pressed. 23. The method of claim 22, further comprising the steps of: covering the upper and lower surfaces of the sleeve with an upper and lower stripper plate before discharging the slab into the sleeve. 24. The method of claim 23, wherein the upper stripper plate further comprise an end closure plate, the end closure plate closing a second open end of the sleeve when the upper stripper plate covers the upper surface of the sleeve. 25. The method of claim 23, wherein the upper and lower stripper plates have a pattern of protrusions fitting into and filling the pattern of apertures along the surface of the upper and lower rectangular surfaces of the sleeve, providing a smooth interior surface in the sleeve for receiving the slab. 26. The method of claim 25, wherein a ram device discharges the slab of the cavity and into the sleeve. 27. The method of claim 25, further comprising the step of removing the upper and lower stripper plates from the sleeve after the slab is discharged into the sleeve. 28. The method of claim 27 further comprising the step of removing the slab from the sleeve; covering the upper and lower surfaces of the sleeve with upper and lower stripper plates before removing the slab from the sleeve. 29. The method of claim 28, wherein a ram device comprising a ram face connected to a hydraulic cylinder removes the slab from the sleeve. 30. A method of processing meat slabs in preparation for cooking and slicing into strips, comprising the steps of: placing at least one of the slabs uncooked and above freezing in a rectangular cavity of a width equal to the desired length of the sliced strips and of a length longer than the at least one slab placed in the cavity; pressing the at least one slab in the rectangular cavity with a flat platen in a direction perpendicular to said width and length to a thickness of the at least one slab equal to the desired width of the sliced strips; providing a rectangular sleeve with an open end having a width equal to the cavity width and a height equal to the thickness of the pressed at least one slab, said rectangular sleeve having a length for receiving the length of the pressed at least one slab; and discharging the at least one pressed slab from the rectangular cavity by pushing the pressed slab in the direction of the cavity length into the rectangular sleeve through the open end while maintaining the flat platen in the same position against the at least one slab as when the pressing was completed; chilling the at least one slab to at least a crust frozen condition; and removing the slab chilled at least at a crust frozen condition from the sleeve. 31. The method of claim 30, further comprising the step of: pressing the at least one slab lengthwise into the rectangular sleeve with a force adequate to minimize voids and to square the ends of the at least one slab without causing lengthwise compression of the at least one slab to thereby complete the rectangular shape of the formed at least one slab. 32. A method of processing meat slabs in preparation for cooking and slicing into strips, comprising the steps of: placing the slabs having a temperature above freezing in a cavity of a width equal to the desired length of the sliced strips and of a length longer than the slabs placed in the cavity; pressing the slabs in the rectangular cavity with a flat platen in a direction perpendicular to said width and length to a thickness of the slabs equal to the desired width of the sliced strips; releasing the pressing of the slabs by the platen after pressing the thickness of the slabs equal to the desired width of the sliced strips and then pressing the slabs again to that thickness; providing a rectangular sleeve with an open end having a width equal to the cavity width and a height equal to the thickness of the pressed slabs, said rectangular sleeve having a length for receiving the length of the pressed slabs; discharging the pressed slabs from the rectangular cavity in the direction of the cavity length into the rectangular sleeve through the open end while maintaining the flat platen in the same position as when the pressing was completed; cooking the meat slab in the sleeve; chilling the cooked slab to at least a crust frozen condition; and removing the chilled slab from the sleeve. 33. A method of processing pork bellies for slicing into bacon strips, comprising the steps of: massaging the bellies at a temperature below room temperature and above freezing for conditioning the bellies; placing the bellies in a rectangular cavity of a width equal to the desired length of the processed bacon strips and of a length longer than the bellies placed in the cavity, said cavity being open at both ends in the direction of the length; pressing the bellies in the rectangular cavity with a flat platen in a direction perpendicular to said width and length to a thickness of the bellies equal to the desired width of the processed bacon strips, said flat platen having the width and length of the rectangular cavity for inhibiting the passage of the bellies past the platen during pressing but causing the bellies to expand in the direction of the length of the rectangular cavity; releasing the pressing of the bellies by the platen by reversing the movement in the perpendicular direction and then pressing the bellies again in the perpendicular direction with a flat platen; providing a rectangular sleeve with an open end having a width equal to the cavity width and a sleeve height equal to the thickness of the pressed bellies forming the bacon strip width, said rectangular sleeve having a length for receiving the length of the pressed bellies; providing an upper stripper plate and a lower stripper plate covering the length and width of the upper and lower rectangular surfaces, respectively, of the rectangular sleeve, said stripper plates each having a pattern of protrusions fitting into and filling a like pattern of apertures in the upper and lower rectangular surfaces of the sleeve and forming a smooth interior surface in the sleeve for receiving the bellies from the rectangular cavity; discharging the pressed bellies from the rectangular cavity in the direction of the cavity length into the rectangular sleeve while maintaining the flat platen in the same position as when the pressing was completed for establishing the bacon strip width to thereby maintain that width; pressing the bellies lengthwise into the rectangular sleeve with a force adequate to minimize voids and square the ends of the bellies without causing lengthwise compression of the bellies to thereby complete the rectangular shape of the formed bellies; removing the stripper plates from the rectangular sleeve and placing the sleeve with the bellies retained therein into a cooking environment until cooked; removing the bellies-filled sleeve from the cooking environment and blast chilling the bellies to a predetermined temperature above freezing while retaining the bellies in the sleeve; covering the upper and lower rectangular surfaces of the sleeve with upper and lower stripper plates, respectively, each having a pattern of protrusions fitting into and filling the like pattern of apertures in the upper and lower rectangular surfaces of the sleeve and forming a smooth interior surface in the sleeve; discharging the shaped and cooked bellies from the stripper plate covered sleeve through an open end of the sleeve; chilling the shaped and cooked bellies to a predetermined temperature while maintaining the rectangular shape. 34. The method of claim 33 further comprising the step of slicing the bellies across the width and through the height of the rectangular shape to a desired thickness to produce the bacon strips. 35. A method of processing a meat slab in preparation for slicing into strips, comprising the steps of: placing the slab at above freezing in a cavity of a width equal to the desired length of the sliced strips, of a length, at least at a first end, for full expansion of the meat slab along the length and with an open top; pressing the slab at above freezing into the cavity through the open top in a direction perpendicular to the cavity width and length to a thickness equal to the desired width of the sliced strips and without compression of the slab along the length of the cavity; locating a sleeve with an open end at the first end of the cavity, the sleeve having a width equal to the cavity width and a height equal to the thickness of the pressed slab, the sleeve having a length for receiving the length of the pressed slab; and discharging the pressed slab at above freezing from the cavity by pushing the pressed slab in the direction of the catty length through the first end of the cavity into the sleeve through the open end of the sleeve, including keeping the slab at the thickness equal to the desired width of the sliced strips. 36. The method of claim 35, discharging the slab into the sleeve being with a force adequate to minimize voids and to square the ends of the slab without causing lengthwise compression of the slab. 37. The method of claim 35 further comprising the steps of: chilling the slab in the sleeve to at least a crust frozen condition; and removing the chilled slab from the sleeve. 38. The method of claim 35 comprising the steps of: massaging the slab before placing the slab at above freezing in the cavity. 39. The method of claim 35 further comprising the step of: imparting a smoke flavor to the slab while the slab is massaged. 40. The method of claim 35 further comprising the step of: constraining the width of the massaged slab in the cavity using two parallel sidewalls in the cavity. 41. The method of claim 35, pressing the slab including allowing the slab to expand fully unconstrained in the direction of the length of the cavity.
Liesenfeld Emil (Bopparder Str. 65 D-5404 Bad Salzig DEX) Liesenfeld Edgar (Lmmergasse 6 D-5404 Bad Salzig DEX), Process for producing naturally preserved raw meat products.
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