Patent Application
20060280849
The present invention relates to processing meat products, and, more particularly, to a continuous method and system for processing hams.
Ham products are staple food items in many parts of the world, including North America, Europe, Asia and Australia. According to the United States Department of Agriculture, a 3.4 ounce (100 gram) serving of roasted, extra-lean ham has about 145 calories, 5.5 grams of fat (5.5% fat), 21 grams of protein and relatively low cholesterol (53 milligrams). Ham products also include significant amounts of vitamins and minerals, such as vitamin B, zinc and iron. Thus, ham products are healthy alternatives to other meat products, such as beef, which may include higher levels of saturated fats and cholesterol.
Known methods and systems that are used to produce ham products, however, are typically time consuming and labor intensive which, in turn, increase production costs. Further, known methods and systems typically produce hams that retain and include different quantities of curing agent, such as a liquid pickle solution. These inconsistencies lead to inconsistent processing and quality.
For example, in one known process, hams are initially injected or pumped with a pickle solution, which may include, for example, salt, phosphates, sugar, sodium nitrite and desired flavorings (generally, “pickle” solution). The injected hams are held in storage bins and placed in a refrigerated environment or cooler. A typical storage bin may include 50 or more hams that are stacked on top of each other. A cover or bath of pickle solution is added to the bins so that the hams are immersed in the solution, allowing the pickle solution to soak into the hams. The injected hams are typically stored in the bins in a refrigerated environment overnight or for an extended duration, e.g., 8-24 hours. The hams are removed from the refrigerated environment, removed from the storage bins, and provided to a trimming station where fat and skin are removed from the hams.
Traditionally, it was believed that conventional “inject and hold” processes were beneficial since the skin and fat would retain a satisfactory amount of the injected pickle solution. Further, it was believed that holes formed through the skin by injection needles would be closed or sealed by the pliable skin to reduce the amount of pickle solution that was lost. It was also believed that holding injected hams for extended periods of time would allow the pickle solution to disperse consistently throughout the ham, and that the ham would be easier to trim after injection due to the injection needles puncturing the skin and fat.
However, known “stack and hold” processes have number of shortcomings and can be improved. Initially, “stack and hold” processes are time consuming. A significant amount of time is wasted due to the extended holding period in the refrigerated environment. Further, known processes are batch processes, which involve numerous interruptions, e.g., interruptions caused by transferring hams between injection stations and storage bins, transferring storage bins into and out of a refrigerated environment, removing hams from storage bins and transferring hams from storage bins to trimming stations. The required manpower and time that is required to process hams should be reduced.
Further, with known “stack and hold” processes, certain hams are subjected to different forces than other hams as a result of being stacked on top of each other in storage bins. More particularly, hams at the bottom of the stack are subjected to more weight than hams at the top of the stack. Consequently, hams at the bottom of the stack are compressed by the weight of the hams above which, in turn, causes more pickle solution drain from the bottom hams than the top hams. As a result, when the hams are removed from the storage bins, they have different quantities of pickle solution. When the batch of hams is cooked at a certain temperature for a certain time (e.g., in an oven or a smokehouse), the hams are cooked to different levels since the hams have different quantities of pickle solution. Further, the inconsistent quantities of pickle solution leads to inconsistent yields. Additionally, different quantities of ingredients may be required from lot to lot because of these cooking inconsistencies. These techniques unduly complicate processing and are inefficient.
A further shortcoming of known processes is that pickle solution that drains from the injected hams is wasted and/or not recycled. For example, in certain known systems, pickle solution drains from injected hams onto the floor and is subsequently discarded. Pickle solution is also dumped from the storage bins. Wasted pickle solution can increase production costs, and discarded pickle solution may reduce the effectiveness of wastewater treatment systems of ham production facilities.
Moreover, fat and skin that are typically trimmed from hams are trimmed after the hams are injected with pickle solution, and after the extended holding period in the storage bin. The trimmed fat and skin, therefore, contain pickle solution and are of diminished value and quality. Consequently, the pickle soaked fat and skin have limited applications. Trimmed fat and skin that include pickle solution are tolerated for some applications, e.g., rendering to recover the fat to be used in other food products. However, fat and skin trimmings that have not been exposed to pickle solution are more valuable and marketable than pickle soaked trimmings.
A need, therefore, exists for a process and a system that can produce hams in a continuous manner using process steps that prepare higher quality hams, while providing improved yields and improving process efficiencies. A need also exists for a continuous process and system that can recover pickle solution, and to provide fat and skin trimmings that are not exposed to pickle solution so that they can be used in other applications.
According to one embodiment of the invention, a method of processing hams comprises trimming green hams, injecting the trimmed hams with a curing solution and holding each injected ham on a conveyor for a pre-determined amount of time. The trimming injecting, and holding steps are continuous.
According to a further embodiment of the invention, a method of processing hams comprises tumbling green hams, trimming the tumbled green hams, injecting the trimmed, green hams with a curing solution and holding each injected ham on a conveyor for a sufficient amount of time so that the rate at which the curing solution drains from the injected hams is substantially stabilized and each injected ham includes about the same amount of curing solution after a portion of the curing solution drains from each injected ham during holding on the conveyor. The tumbling, trimming, injecting and holding steps are continuous.
According to an another alternative embodiment of the invention is a method of processing hams that includes trimming fat and skin from green hams, injecting the trimmed green hams with a curing solution and holding each injected ham on a conveyor for about the same amount of time, e.g., about 15 minutes and about 60 minutes, so that the rate at which the curing solution drains from the injected hams is substantially stabilized and each injected ham includes about the same amount of the curing solution after a portion of the curing solution drains from each injected ham during holding on the conveyor. The trimming, injecting, and holding steps are continuous. The method further includes heating injected hams to partially or fully cook the injected hams. Each injected ham includes about the same amount of curing solution and each injected ham is cooked to about the same level when heated for about the same amount of time at about the same temperature.
According to various embodiments, the green hams can be trimmed so that substantially all of the fat is removed from the green hams, leaving a layer of fat having a consistent thickness, e.g., about ⅛″, to about ⅜″, on the green hams. The injected hams can be held on a linear conveyor, a circular conveyor, a spiral conveyor, or a helical conveyor and an be held on a conveyor for about the same amount of time, e.g., about 15-60 minutes, to substantially stability the rate at which curing solution drains from injected hams. The hams are advantageously uncompressed when held on the conveyor and no injected ham is stacked on top of another injected ham. Rather, each injected ham is held on the conveyor and subjected to substantially the same vertical force.
Curing solution that drains from injected hams during holding on the conveyor can be collected and processed for subsequent use. The injected hams can retain about 30-80% of the curing solution that is injected.
Injected hams can be inserted into a netting or bag after being held on the conveyor. The trimming, injecting, holding and inserting steps can be continuous rather than being performed using a discontinuous or batch process.
Injected hams can be partially or fully cooked, and the trimming, injecting, holding, inserting and heating steps can be continuous rather than being performed using a discontinuous or batch process. Each injected ham can include about the same amount of curing solution. As a result, when heated, each injected ham is cooked to about the same level when heated for about the same amount of time at about the same temperature.
Referring now to the drawings in which like reference numbers represent corresponding parts throughout:
In the following description, reference is made to the accompanying drawings which form a part hereof, and which show by way of illustration specific embodiments in which embodiments may be practiced. It is to be understood that structural changes may be made without departing from the scope of embodiments.
Referring to
Initially, uncured or “green” hams are provided and tumbled in step 100. “Green” hams are known in the art and are hereby defined as an unprocessed and uncured ham, e.g, a ham that has not been injected with a pickle solution. Tumbling the green bone-in hams loosens the outer skin and fat layers. In addition, tumbling also conditions the outer surface of the hams. For example, tumbling can result in an outer surface of the ham having a uniform temperature. Tumbling can also make the outer surface more pliable so that it is easier to trim.
In step 105, tumbled green hams are placed on a transport conveyor. The transport conveyor delivers the tumbled green hams to a trimmer or trimming station.
In step 110, at the trimmer or trimming station (generally “trimmer”), skin and fat are removed from the green hams, which is facilitated by tumbling, which loosens the skin and fat. In one embodiment, trimming is performed automatically. Thus, the hams can be placed in trimming machines, and when trimming is completed, the trimmed hams are removed from the machines and placed on the same conveyor or a different transport conveyor to be delivered to an injector or injection station (generally “injector”).
In step 115, fat and skin trimmings 116 and 117 are collected. In step 120, if necessary, additional manual trimming may be performed as the hams are conveyed, e.g., using known wizard knives or trimmers.
In one embodiment, fat and skin trimmings 116 and 117 are simultaneously separated as they are removed from the green hams. The fat and skin trimmings can be collected in separate containers. When processed in this manner, the fat and skin trimmings do not contain pickle solution and are more desirable for use in other applications compared to pickle soaked trimmings. For example, trimmings that do not contain pickle solution can be used for other applications, such as making sausages, bologna and hot dogs and other food products to improve flavor and other organolyptic properties. Further, fat and skin trimmings that have not been exposed to pickle solution can be used to prepare pharmaceutical gelatin. Pickle soaked trimmings, on the other hand, may not be suitable for these types of products. Thus, embodiments of the invention advantageous over some known processes since fat and skin are trimmed from the hams before the hams are injected with pickle solution.
The fat and skin trimmings 116 and 117 can also be chilled or temperature conditioned 118 using, for example, known cryogenic and convective air chilling devices. The trimmings can also be treated with an anti-oxidant 119, such as Herbalox, to prevent chemical degradation of the trimmings.
In step 125, the trimmed and green hams are delivered by the transport conveyor to an injector. In step 130, the trimmed hams are injected or pumped with a pickle solution.
Referring to
In step 145, pickle solution drains from the injected hams while the hams are held on the holding conveyor. In step 150, rather than allowing the pickle solution to fall onto the floor and be wasted (as in some known processes),embodiments recover the pickle solution that drains from the hams. According to one embodiment, pickle solution that drains from injected hams during the holding period is collected in a container positioned below the holding conveyor.
In step 155, if necessary, the recovered pickle solution can be reconditioned and used for subsequent injections. For example, the recovered pickle solution can be analyzed for salt content and other attributes. Pickle ingredients 156 and water 157 can be added to the recovered solution as necessary, so that the reconditioned solution 158 matches the fresh pickle solution. The reconditioned solution and/or a combination of the reconditioned and fresh pickle solutions can then be injected into green hams. Persons skilled in the art will appreciate that the pickle solution processing step can be performed at various times.
In step 160, the hams exit, fall from or are released from the holding conveyor and are provided directly to a netter or stuffer or packer (generally “netter”), or to another transport conveyor that leads to a netter. The netter places the hams in a net, a wrapping or a bag. The netting step can be performed using an automatic packager. For example, a netter can be configured to operate automatically using a roll-stock netting material rather than pre-cut and pre-clipped individual nets or bags. Alternatively, netting can be performed by manually inserting the hams into pre-cut and pre-clipped nets or a wrapping or bag.
In step 165, the netted hams are hung from racks. The hanging step can be performed automatically in conjunction with the automatic netting. Alternatively, hams can be hung on racks manually. In step 170, the netted hams are placed in an oven or smokehouse and partially or fully cooked and/or smoked. After cooking and/or smoking, in step 175, the hams are refrigerated or chilled in preparation for storage and/or distribution. In step 180, the chilled hams can be portioned and cut, and in steps 185 and 190, the hams are packaged, labeled and stored in preparation for shipment.
Various steps shown in
Referring to
Initially, according to one embodiment green hams 205 are loaded into a tumbler 210 if the skin and fat of the hams are to be loosened prior to trimming. The temperature of the green hams when tumbled is preferably about 32-45° F. A transport conveyor 240 is positioned at the output of the tumbler 210. Green tumbled hams 215 exit the tumbler 210 onto a transport conveyor 240, which delivers the tumbled hams 215 to one or more trimmers 220. In the illustrated embodiment, four trimmers 220 are shown, two trimmers 220 on each side of the transport conveyor 240. Persons skilled in the art will appreciate that different numbers of trimmers 220 may be used as necessary.
One exemplary trimmer 220 that can be used is model no. 7600, available from Townsend Engineering, 2425 Hubbell Avenue, Des Moines, Iowa 50305. With this particular trimmer 220, a technician takes a ham from the transport conveyor 240 and positions the ham inside the trimmer 220. The trimmer 220 is activated and removes skin and fat from the ham. The trimmer 220 outputs the trimmed ham 225, which is placed on the same or another transport conveyor 240, which delivers the trimmed ham 225 to an injector 230. The fat 221 and skin 222 are trimmed and can be separated into separate containers. Other trimmers 220 may operate in an automated manner so that the ham is trimmed and output without technician assistance. Further, if necessary, hams that exit the trimmers 220 can be further manually trimmed using, for example, known “wizard” knives or trimmers, such as those available from Bettcher Industries, Inc., Vermilion, Ohio 44089.
Referring again to
Embodiments thus provide fat and skin trimmings 221 and 222 that are not exposed to pickle solution since the hams were trimmed prior to being injected with a pickle solution. Thus, the fat and skin trimmings are higher quality, more valuable and can be used for more purposes and products compared to pickle soaked fat and skin trimmings.
The trimmed hams 225 are carried by a transport conveyor 240 to injectors 230, which pump the hams 225 with pickle solution 233. Three injectors 230 are shown in
The injected hams 235 exit the injectors 230 onto a transport conveyor 240, and are delivered to a holding conveyor 250. Alternatively, the injected hams 235 can be output directly onto a holding conveyor 250. Thus,
In the embodiment shown in
In one embodiment, the holding conveyor 250 has a length of about 300′ and moves the injected hams 235 thereon at a rate of about 10-15 feet/minute. As a result, the injected hams 235 are held on the conveyor 250 for a sufficient time to stabilize a rate of drainage of the pickle solution 237 from the injected hams 235, e.g., 15-60 minutes, preferably about 20-40 minutes. Persons skilled in the art will appreciate that other holding conveyor 250 speeds and lengths may be used so that an injected ham is held for about 15-60 minutes or other durations to stabilize pickle solution losses.
The pickle solution 237 that drains from the injected hams 235 and into a container 270 positioned below the holding conveyor 250 while the hams 235 are held on the holding conveyor 250. When using method and system embodiments of the invention, about 30-65% of the pickle solution 233 (by weight) that is injected into a ham may drain from each ham. Thus, each ham retains about 35%-70% of the injected pickle solution 233 (by weight).
Referring to
Compared to known systems and processes that inject hams, hold injected hams for extended durations, and then trim the hams, system and method embodiments reduce the amount of pickle solution that drains from the injected hams, thus increasing the yields of the final ham products. This result is achieved, in part, by the thin layer of fat 400 that is left on the ham following trimming, since the layer of fat 400 retains the pickle solution 233 inside the ham, rather than allowing it to drain through more porous muscle tissue.
For example,
Referring to
Referring to
Thus, system and process embodiments provide for initial trimming, injecting, holding and recovery of pickle solution to be performed continuously, without the interruptions that are normally associated with known processes and systems, which operate in a discontinuous manner and store injected hams in storage bins for extended periods of time. Moreover, embodiments provide for the amount of pickle solution 237 that drains from each ham to be consistent. Thus, it is not necessary to “over inject” hams to account for inconsistent pickle losses. As a result, with embodiments, less pickle solution can be injected into the hams, resulting in further cost savings.
After the holding period on the conveyor 250, the hams fall from or exit the holding conveyor 250 and are placed on a transport conveyor 240, which leads to a netter 260 that inserts the hams into a netting, bag, or other packaging after the loss of pickle solution 237 has stabilized. In one embodiment, the netter 260 is an automatic netting mechanism that does not require a technician. Alternatively, netting mechanisms that require manual manipulation of the hams and/or netting can be used.
The packaged hams are then hung on a rack and partially or fully cooked in an oven 280. For example, the oven temperature may be about 140-185° F., and the hams may be cooked for about 10 hours. Each bone-in ham includes about the same quantity of injected pickle solution 233 and, therefore, all of the hams are cooked to a consistent level when heated at substantially the same temperature for substantially the same amount of time. After cooking, the hams can be cooled and prepared for shipping or storage.
As shown in
A further advantage of embodiments is that the hams are each cooked to the same level when they are in the oven 280 because the hams have about the same quantity of pickle solution when they are cooked. More particularly, since the hams are held on the holding conveyor 250 and not piled on top of each other or compressed (as in some known systems), there are negligible inconsistencies (if any) in the amount of pickle in each ham. Each ham is uncompressed and subjected to the same vertical force (gravity). Thus, a consistent quantity of pickle solution 237 drains from each ham, thus providing consistent cooking results for a batch of hams that is placed in the oven.
Persons skilled in the art will appreciate that various modifications can be made to the system described above. The modifications may involve the number of transport conveyors 240, the arrangement of transport conveyors 240, the number of trimmers 230, the arrangement of the trimmers 230, and the shape and speed of the holding conveyor 250.
For example,
Considering the above, embodiments address shortcomings of prior art systems and methods. Embodiments provide higher quality hams having higher yields since greater quantities of pickle solution are retained in the hams due, in part, to the thin fat layer or membrane that is left on the ham after trimming. Further, consistent retention of pickle solution is achieved since embodiments do not stack or compress hams in storage bins, as in some known systems and methods.
Embodiments also eliminate the unnecessary interruptions and discontinuous operation of known systems resulting from movements of hams between storage bins and different pre-cooking processing stations, and the associated extended periods of holding hams in storage bins under pickle cover of conventional systems. Rather, embodiments operate in a continuous manner using interconnection transport conveyors that link or couple system components together and by maintaining hams on an integral holding conveyor while the pickle solution losses form the hams stabilize. Thus, system and method embodiments significantly improve processing efficiencies and reduce operating costs.
Embodiments also provide for recovering pickle solution that drains from injected hams that are being processed in a continuous manner, thus significantly reducing costs associated with the pickle solution.
Moreover, process and system embodiments allow pickle solution that drains from injected hams to be recovered and recycled for later use. Further, embodiments provide for trimmed skin and fat that have not been exposed to brine, thus increasing the value of these trimmings compared to skin and fat that is removed from hams that were previously injected with a brine solution.
Additional benefits include the ability to predict and control the ingredients that are added to the hams as a result of the consistent quantities of brine and cooking, which may not otherwise be possible with variances that may occur when using known systems and processes. For example, a consistent amount of ingredients, such as salt, phosphate, sugar, cure and water, can be added to each ham since each ham has a consistent amount of pickle solution and is cooked more consistently than hams prepared using known processes. In known processes, the amount of ingredients that are added may be excessive or deficient due to the inconsistent drainage of pickle solution and resulting inconsistent cooking.
Added Ingredients indicates data concerning the quantity of ingredients that are added to trimmed green hams after chilling. Hang Weight refers to the weight of the hams that are injected with a pickle solution after being released from the holding conveyor and netted and hanged. Cook Weight refers to the weight of the hams after being cooked. Chill Weight refers to the weight of the hams after cooking and after being chilled. Pack Weight refers to the weight of the finished/packed hams after chilling. Chill Yield is the weight of a cooked and chilled ham, expressed as a percentage of trimmed green weight. Finish Yield is the weight of a ham that is ready to be packaged, expressed as a percentage of trimmed green weight. The average value, standard deviation of the test values, maximum value and minimum values are provided, where appropriate, for each category of data.
As shown in
Although references have been made in the foregoing description to various embodiments, persons skilled in the art will recognize that insubstantial modifications, alterations, and substitutions can be made to the described embodiments without departing from embodiments as recited in the accompanying claims.
