A reconstructed bacon product includes meat sourced exclusively from pork bellies. The product includes a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments. A method of forming a reconstructed bacon product includes obtaining pork belly lean trimmings of whole muscle segments and pork belly fat trimmings, macerating the pork belly lean trimmings, layering the pork belly lean trimmings and pork belly fat trimmings, compressing the layers, heat processing the layers in a mold to form a cohesive mass, and demolding the cohesive mass.

Food product having a meat-based layer, an impermeable covering layer disposed on the whole surface of a meat-based layer with a first side, a second side and one or more connection edges defined between the first and second sides, a layer of batter that covers only the first side and at least part of connection edges of the meat-based layer, a breaded layer distributed on at least part of the layer of batter, and, in case, a garnish distributed on at least part of the surface of the meat-based layer covered with the impermeable covering layer and left uncovered by the layer of batter and the breaded layer. The invention concerns also the apparatus to make said food product and the corresponding method.

The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize an animal carcass. A boneless rib-meat product and method of producing the same are disclosed. The boneless meat product includes two boneless rib-meat portions, each boneless rib-meat portion has an interior side. The interior side includes alternating raised surfaces and depressions. The two boneless rib-meat portions are positioned together in a stacked configuration with the interior side of each boneless rib-meat portion oriented toward and in contact with the other. The raised surfaces of each boneless rib-meat portion are offset with each other such that the raised surfaces of each boneless rib-meat portion are positioned within a corresponding depression of the other boneless rib-meat portion. The stacked boneless rib-meat portions are secured together via cooking to cause the boneless rib-meat portions to bind together.

Provided is a method of producing a feed or food product in which an inner layer is encrusted with a gelled outer layer composition, the method including the steps of: preparing an outer layer composition feedstock by adding a secondary feedstock to a protein feedstock and/or a starch feedstock that forms a gel upon heating and then mixing by stirring, and preparing an inner layer composition that is encrusted with the outer layer composition; extrusion molding with an extruder provided with a double nozzle so as to cover a surface of the inner layer composition while simultaneously gelling the outer layer composition feedstock by heat treatment; and cutting a continuously extruded cylindrically shaped product to a fixed length with a shutter mechanism while simultaneously encrusting a cut surface with the gelled outer layer composition.

An apparatus for formation of products comprising an edible material and an interleaver, the apparatus including a drum with mold cavities, each with a bottom and a sidewall, in which the edible material is formed. The apparatus including an interleaver storage having one or more interleavers, and a transportation means configured to transport the one or more interleavers from the interleaver storage to a circumference of the drum where the edible material is placed on the interleaver. The bottom and/or the sidewall is made from a porous material and pressurized gas is forced through the porous material to eject the edible material from the mold cavities. After ejection, the products are stacked such that one interleaver is between two edible materials.

A sausage rolling machine utilizes gravity to reduce costs when rolling a food dough casing around a sausage. A first conveyor rotates in a first direction so as to move a food dough casing toward an edge of the first conveyor. A second conveyor is disposed below the first conveyor. A sausage dispenser dispenses a sausage. A hinged unit is disposed below the sausage dispenser and includes a hinge and a tray portion extending from the hinge. The hinged unit receives the food dough casing that is falling off the edge of the first conveyor when the hinged unit is at rest, initiates wrapping of the food dough casing around the sausage, and rotates the tray portion about the hinge, causing the sausage to roll onto the second conveyor while also causing the sausage to be partially wrapped by the food dough casing.

A reconstructed bacon product includes meat sourced exclusively from pork bellies. The product includes a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments. A method of forming a reconstructed bacon product includes obtaining pork belly lean trimmings of whole muscle segments and pork belly fat trimmings, macerating the pork belly lean trimmings, layering the pork belly lean trimmings and pork belly fat trimmings, compressing the layers, heat processing the layers in a mold to form a cohesive mass, and demolding the cohesive mass.

Food product comprising a meat-based layer, an impermeable covering layer disposed on the whole surface of a meat-based layer with a first side, a second side and one or more connection edges defined between the first and second sides, a layer of batter that covers only the first side and at least part of connection edges of the meat-based layer, a breaded layer distributed on at least part of the layer of batter, and, in case, a garnish distributed on at least part of the surface of the meat-based layer covered with the impermeable covering layer and left uncovered by the layer of batter and the breaded layer. The invention concerns also the apparatus to make said food product and the corresponding method.

A sausage rolling machine utilizes gravity to reduce costs when rolling a food dough casing around a sausage. A first conveyor rotates in a first direction so as to move a food dough casing toward an edge of the first conveyor. A second conveyor is disposed below the first conveyor. A sausage dispenser dispenses a sausage. A hinged unit is disposed below the sausage dispenser and includes a hinge and a tray portion extending from the hinge. The hinged unit receives the food dough casing that is falling off the edge of the first conveyor when the hinged unit is at rest, initiates wrapping of the food dough casing around the sausage, and rotates the tray portion about the hinge, causing the sausage to roll onto the second conveyor while also causing the sausage to be partially wrapped by the food dough casing.

The technology disclosed herein concerns systems and processes for producing cut meat and cut fish products.