Allan D Samson

US Patent:

6627240, Sep 30, 2003

Filed:

Oct 15, 2002

Appl. No.:

10/270105

Inventors:

Allan D. Samson - Glen Mills PA 19342-1273

International Classification:

A23L 1318

US Classification:

426281, 426291, 426641

Abstract:

Methods and devices are presented for the continuous, in-line marinating, flavoring, and freeze-processing meat. The methods involve injecting meat with a first set of ingredients, coating the meat with a second set of ingredients, spraying meat with a third set of ingredients, freezing the surface of the meat, freezing the meat throughout, and submerging the meat in a fourth set of ingredients.

US Patent:

20070031550, Feb 8, 2007

Filed:

Aug 15, 2005

Appl. No.:

11/204080

Inventors:

Allan Samson - Glen Mills PA, US
Daniel Scribner - Glen Mills PA, US
John Powell - Salisbury MD, US

International Classification:

B65B 25/06

US Classification:

426392000

Abstract:

A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but may also include a soluble or insoluble seasoning and other ingredients. After the predetermined amount of marinade is added to the package, the package is then sealed to allow the marinade to be substantially absorbed by the meat substrate. Preferably, the volume of the sealed package is substantially equal to the sum of the volume of the meat substrate and the predetermined amount of marinade. When the marinade includes an insoluble seasoning, it is desirable to add a fraction of the marinade, then place the meat substrate in the package, and then add the remainder of the marinade to the meat-containing package.

US Patent:

20070031551, Feb 8, 2007

Filed:

Jun 2, 2006

Appl. No.:

11/445534

Inventors:

Allan Samson - Glen Mills PA, US
Daniel Scribner - Glen Mills PA, US
John Powell - Salisbury MD, US

International Classification:

B65B 25/06

US Classification:

426392000

Abstract:

A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but optionally includes a soluble or insoluble seasoning and other ingredients. Preferably, the marinade also includes a thickening agent, such as modified food starch and xanthan gum, to increase its viscosity to minimize leaking. After the predetermined amount of marinade is added to the package, the package is then sealed. Preferably, the volume of the sealed package is substantially equal to the sum of the volume of the meat substrate and the predetermined amount of marinade. When the marinade includes an insoluble seasoning, it is desirable to add a fraction of the marinade, then place the meat substrate in the package, and then add the remainder of the marinade.

US Patent:

52663400, Nov 30, 1993

Filed:

Feb 25, 1993

Appl. No.:

8/023473

Inventors:

Allan D. Samson - Kennett Square PA
William E. Bangs - Philadelphia PA
David M. Poust - Trenton NJ
Frederick J. Haas - Perkasie PA

Assignee:

Campbell Soup Company - NJ

International Classification:

A23L 1315
A23L 1325

US Classification:

426 92

Abstract:

The present invention uses a cold temperature activated batter composition to coat chilled portions of a food substrate. The latent cold temperature of the chilled food, which is preferably fish, is in the range of approximately -10. degree. to 38. degree. F. and activates the batter so as to cause it to gel or set on the food portions. As a result, the batter coating adheres evenly and uniformly to each food portion. After coating with the batter, the chilled food portions may also be coated with a toasted bread crumb mixture, before the batter sets, to form a bread coating mixture, in-situ, on the chilled food portions. The bread crumbs may also include flavored oils derived from frying battered and fried fish or fried battered and breaded chicken in vegetable oils for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.

US Patent:

52663396, Nov 30, 1993

Filed:

Feb 19, 1993

Appl. No.:

8/020094

Inventors:

Allan D. Samson - Kennett Square PA
William E. Bangs - Philadelphia PA

Assignee:

Campbell Soup Company - NJ

International Classification:

A23L 1315
A23L 1325

US Classification:

426 92

Abstract:

A method is disclosed for preparing a battered foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the present invention are applied after the chicken has been cooked and while the chicken is hot. The latent heat of the chicken causes the batter to fix on the chicken. In a preferred embodiment, the batter coated chicken is further coated with a bread crumb mixture before the batter is fixed. The bread crumb mixture may also include flavored vegetable based oils derived from frying chicken for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.