Method of producing uniform sized food products

• Main Authors: MATTHEWS; JESSE J, MATTHEWS; BLACKMON
• Format: Patent
• Language: English
• Published: 26.09.2000
• Edition: 7
• Subjects: BUTCHERING; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; HUMAN NECESSITIES; MEAT TREATMENT; PROCESSING MEAT, POULTRY, OR FISH; PROCESSING POULTRY OR FISH; TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION; TECHNICAL SUBJECTS COVERED BY FORMER USPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS

This invention is a tray having a plurality of parallelly disposed open topped, open ended channels. These channels are filled with a mixture to be cooked and a cutting, shaping and dispatching knife is used to remove any excess mixture from the tops and ends of the channels. The knife is then turned over where the blade has a plurality of grooves formed therein to allow the knife to cut the mixture laterally in each channel simultaneously. The blade is then moved longitudinally toward the end of the channels to dispatch the cut mixture from the channels into a cooking medium. Indicia are included on the channels to allow even amounts of mixture to be dispensed each time such mixture is cut.