US 12,245,619 B1
Continuous mini corndog production process
Carrie M. Garner, Springdale, AR (US); Leslie N. Mann, Springdale, AR (US); and Mark G. Adkins, Wilkesboro, NC (US)
Assigned to Tyson Foods, Inc., Springdale, AR (US)
Filed by Tyson Foods, Inc., Springdale, AR (US)
Filed on May 31, 2019, as Appl. No. 16/428,115.
Claims priority of provisional application 62/695,689, filed on Jul. 9, 2018.
Int. Cl. A23L 13/60 (2016.01); A21D 10/04 (2006.01); A23L 5/10 (2016.01); A23L 7/157 (2016.01); A23P 20/10 (2016.01); A23P 30/20 (2016.01)
CPC A23L 13/62 (2016.08) [A21D 10/04 (2013.01); A23L 5/12 (2016.08); A23L 7/157 (2016.08); A23L 13/65 (2016.08); A23P 20/10 (2016.08); A23P 30/20 (2016.08); A23V 2300/10 (2013.01); A23V 2300/16 (2013.01); A23V 2300/20 (2013.01); A23V 2300/38 (2013.01)] 3 Claims
OG exemplary drawing
 
1. A process for continuously producing a plurality of fully cooked, cured and battered frank products on a commercial basis on a single production line, comprising:
(a) providing raw frank meat, a curing agent, and water, wherein said curing agent is of a type and used in an amount sufficient to cure said frank meat;
(b) mixing said raw frank meat, curing agent and water together to form a raw frank meat mixture;
(c) portioning and shaping said raw frank meat mixture into a plurality of raw, portioned and shaped frank meat pieces using food processing portioning and shaping equipment;
(d) battering said raw, portioned and shaped frank meat pieces using more than one battering application, wherein said each of said raw, portioned and shaped frank meat pieces has an outside surface, and said step of battering said frank meat pieces includes applying a frying batter mixture to said outside surfaces of said frank meat pieces, and wherein said step applying a frying batter mixture to said outside surfaces of said frank meat pieces of includes:
(1) applying a first frying mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces;
(2) after applying said first frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, applying a second frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, wherein said second frying batter mixture has a higher viscosity that that of said first frying batter mixture; and
(3) after applying said second frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, applying a third frying batter mixture to said outside surfaces of said raw, portioned and shaped frank meat pieces, wherein said third frying batter mixture has a higher viscosity that that of said second frying batter mixture;
(e) par frying said raw, battered, portioned and shaped frank meat pieces to set said batter on said pieces; and
(f) fully cooking said par fried, battered, portioned and shaped frank meat pieces in an oven, wherein said steps (a) through (f) are carried out on a continuous basis to form a continuous-flow production line.