Nova Patents
AT206015T

Method of dry curing and processing fully cooked bacon derived from pork bellies

Abstract

(57) The method of manufacturing preservation processing and the bacon which carried out processing treatment and was cooked completely for summary pig bacon was developed. By this method, both pouring of liquid pickles liquid or other liquid marinade immersed processings, and smoke-dried processing are removed. By the method of the present invention, the single heating process in which reduction of weight required in order to fulfill the product definition rule of completeness precooked bacon is attained while cooking completely the pig bacon which applied the seasoning for dry preservation is used.

Term

No projected expiry on record.

  1. Priority
  2. Filed
  3. Granted
  4. Today

26 members in 12 offices

This recordMember, by publication datePriority claim2 more offices are in the list below

Priority claims2

Priority claims
DocumentOfficeKindDate
73470096United States of AmericaA
9719116United States of AmericaW

Members26

Family members, oldest first
DocumentOfficeKind
US5567460AUnited States of AmericaA
US5567460B1United States of AmericaB1
CA2269209A1CanadaA1
WO9817121A1World Intellectual Property Organization (WIPO)A1
AU4914497AAustraliaA
EP0934003A1European Patent Office (EPO)A1
BR9712367ABrazilA
US6051264AUnited States of AmericaA
TW403633BTaiwan Province of ChinaB
AU728489B2AustraliaB2
WO0105252A1World Intellectual Property Organization (WIPO)A1
AU6215000AAustraliaA
JP2001502544AJapanA
US6214393B1United States of AmericaB1
EP0934003B1European Patent Office (EPO)B1
US2001028911A1United States of AmericaA1
AT206015TThis recordAustriaT
ATE206015T1AustriaT1
DE69707004D1GermanyD1
DK0934003T3DenmarkT3
ES2162260T3SpainT3
EP1196049A1European Patent Office (EPO)A1
DE69707004T2GermanyT2
US6669974B2United States of AmericaB2
CA2269209CCanadaC
JP3621426B2JapanB2