WebCPC CPC COOPERATIVE PATENT CLASSIFICATION

A22C　PROCESSING MEAT, POULTRY, OR FISH (preserving A23B; obtaining protein compositions for foodstuffs A23J 1/00; fish, meat or poultry preparations A23L; disintegrating, e.g. chopping meat, B02C 18/00; preparation of proteins C07K 1/00)

A22C 5/00 Apparatus for mixing meat, sausage-meat, or meat products (mixing in general B01F)

A22C 7/00 Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products {(meat patty moulding devices for domestic use A47J 43/20; ham boilers A47J 27/20)}

A22C 7/0007 ・{specially adapted for making multi-layered meat products}

A22C 7/0015 ・{specially adapted for making meat-balls}

A22C 7/0023 ・{Pressing means}

A22C 7/003 ・・{Meat-moulds}

A22C 7/0038 ・・・{Demoulding means}

A22C 7/0046 ・・・{Containers in which meat is pressed and moulded}

A22C 7/0053 ・・・・{Stackable containers}

A22C 7/0061 ・・・・{Containers for moulding and pressing ham}

A22C 7/0069 ・・・{Pressing and moulding by means of a drum}

A22C 7/0076 ・・・{Devices for making meat patties}

A22C 7/0084 ・・・・{comprising a reciprocating plate}

A22C 7/0092 ・{with worms or other rotary mounted members (A22C 7/0007 takes precedence)}

A22C 9/00 Apparatus for tenderising meat, e.g. ham {(tenderising chemically A23L 1/31, A23L 1/318)}

A22C 9/001 ・{by injection}

A22C 9/002 ・{by electric treatment}

A22C 9/004 ・{by massaging}

A22C 9/005 ・・{Tumblers and rotating drums for massaging meat in their interior}

A22C 9/007 ・{by beating}

A22C 9/008 ・{by piercing}

A22C 11/00 Sausage making {(chemical aspects A23L 1/31); Apparatus for handling or conveying sausage products during manufacture}

A22C 11/001 ・{Machines for making skinless sausages, e.g. Frankfurters, Wieners}

A22C 11/003 ・・{Removing casings from sausages during manufacture}

A22C 11/005 ・・{Apparatus for binding or tying sausages or meat, e.g. salami, rollades; Filling sausage products into sleeve netting}

A22C 11/006 ・{Separating linked sausages}

A22C 11/008 ・{Conveying sausages in horizontal position (conveying hanging sausages A22C 15/001)}

A22C 11/02 ・Sausage filling or stuffing machines {(enclosing material in preformed tubular webs B65B 9/10)}

A22C 11/0209 ・・{Stuffing horn assembly}

A22C 11/0218 ・・・{with multiple interchangeable stuffing horns, e.g. magazine arrangements}

A22C 11/0227 ・・{Supplying casings to the stuffing device}

A22C 11/0236 ・・・{from a storage device}

A22C 11/0245 ・・{Controlling devices}

A22C 11/0254 ・・・{Sizing means}

A22C 11/0263 ・・・{Braking means}

A22C 11/0272 ・・・{for casing depletion}

A22C 11/0281 ・・{for sausages having at least one flat end}

A22C 11/029 ・・{with coating or lubricating means}

A22C 11/04 ・・with mechanically-operated piston moving to-and-fro

A22C 11/06 ・・with piston operated by liquid or gaseous means

A22C 11/08 ・・with pressing-worm or other rotary-mounted pressing-members

A22C 11/10 ・Apparatus for twisting {or linking} sausages {(subdividing filled flexible tubes to form packages, involving displacement of contents B65B 9/12, by applying pressure and heat successively B65B 51/26)}

A22C 11/104 ・・{by means of shear or blade elements}

A22C 11/105 ・・・{The sheer or blade elements being displaceable parallel to the sausage string in order to create a narrow point free of meat}

A22C 11/107 ・・{A string passing between two rotary members comprising dividing elements cooperating with each other}

A22C 11/108 ・・{with dividing elements located on the surface of a single rotary member}

A22C 11/12 ・Apparatus for tying sausage skins; {Clipping sausage skins (applying clips or binding material to package folds or closures, e.g. to twisted bag necks B65B 51/04, B65B 51/08)}

A22C 11/122 ・・{by forming knots}

A22C 11/125 ・・{by clipping; Removal of clips}

A22C 11/127 ・・{Forming a suspension loop}

A22C 13/00 Sausage casings {(made of animal intestines A22C 17/14)}

A22C 13/0003 ・{Apparatus for making sausage casings, e.g. simultaneously with stuffing artificial casings (enclosing material webs being formed into tubes in situ around filling nozzles B65B 9/20)}

A22C 13/0006 ・・{Apparatus for making artificial collagen casings (chemical aspects A22C 13/0016)}

A22C 13/0009 ・{End closures therefor}

A22C 13/0013 ・{Chemical composition of synthetic sausage casings}

A22C 13/0016 ・・{based on proteins, e.g. collagen}

A22C 13/0026 ・{Chemical treatment of natural gut}

A22C 13/02 ・Shirring of sausage casings {(storing preformed tubular webs on filling nozzles B65B 9/15)}

A22C 13/023 ・・{Holders or packs of shirred casings}

A22C 15/00 Apparatus for hanging-up meat or sausages {(filling and conveying sausage products during manufacture A22C 11/00; transport through slaughterhouses A22B 7/001; poultry shackles A22C 21/0007; conveying poultry A22C 21/0053)}

A22C 15/001 ・{Specially adapted for hanging or conveying several sausages or strips of meat}

A22C 15/002 ・・{Loops, hooks, cords for suspending single sausages; apparatus for making or conveying loops for sausages}

A22C 15/003 ・{Hooks or the like specially adapted for meat or hams or part of carcasses (spreaders for cattle A22B 5/06)}

A22C 15/005 ・・{Hangers with more hooks penetrating the piece of meat}

A22C 15/006 ・・{Apparatus for inserting a cord into a piece of meat}

A22C 15/007 ・{Racks for storing or smoking suspended meat or sausages (racks for pressing meat A22C 7/0023)}

A22C 15/008 ・{Cages specially adapted for suspending hams, meat or sausages}

A22C 17/00 Other devices for processing meat or bones

A22C 17/0006 ・{Cutting or shaping meat}

A22C 17/0013 ・・{Boards or blocks for cutting or chopping meat}

A22C 17/002 ・・{Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions}

A22C 17/0026 ・・{Mincing and grinding meat (mincing machines B02C 18/30)}

A22C 17/0033 ・・{Cutting slices out of a piece of meat (slicing machines B26D 1/143)}

A22C 17/004 ・{Devices for deboning meat (deboning poultry A22C 21/0069; deboning operations on carcasses A22B 5/0035)}

A22C 17/0046 ・・{specially adapted for meat containing ribs}

A22C 17/0053 ・{by injection}

A22C 17/006 ・{Putting meat on skewers}

A22C 17/0066 ・・{for "doner kebab", "shawarma", "gyros" or the like}

A22C 17/0073 ・{using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of portioned meat}

A22C 17/008 ・・{for measuring quality, e.g. to determine further processing}

A22C 17/0086 ・・{Calculating cutting patterns based on visual recognition}

A22C 17/0093 ・{Handling, transporting or packaging pieces of meat }

A22C 17/02 ・Apparatus for holding meat or bones while cutting {(holding fish A22C 25/06; holding meat for carving A47J 43/18)}

A22C 17/04 ・Bone cleaning devices

A22C 17/06 ・Bone-shears; Bone-crushers

A22C 17/08 ・Cleaning, e.g. washing, meat or sausages {(treating offal C11B)}

A22C 17/10 ・Marking meat or sausages {(marking animals A01K 11/00; labelling B65C)}

A22C 17/12 ・Apparatus for cutting-off rind {(skinning instruments A22B 5/16)}

A22C 17/14 ・Working-up animal intestines; {Treatment thereof for the manufacture of natural sausage casings (making artificial casings A22C 13/0003; chemical treatment of natural casings A22C 13/0026)}; Apparatus for cutting intestines; Machines for pulling intestines to pieces

A22C 17/16 ・Cleaning of intestines; Machines for removing fat or slime from intestines {(cleaning the stomach of slaughtered animals A22B 5/18)}

A22C 18/00 Plants, factories, or the like for processing meat (for processing poultry only A22C 21/00; for processing fish only A22C 25/00)

A22C 21/00 Processing poultry

A22C 21/0007 ・{Poultry shackles}

A22C 21/0015 ・{Killing poultry entering the processing machine (slaughtering pliers, slaughtering shears A22B 3/08)}

A22C 21/0023 ・{Dividing poultry}

A22C 21/003 ・・{Filleting poultry, i.e. extracting, cutting or shaping poultry fillets}

A22C 21/0038 ・{Trussing poultry}

A22C 21/0046 ・{Support devices}

A22C 21/0053 ・{Transferring or conveying devices for poultry}

A22C 21/0061 ・{Cleaning or disinfecting poultry}

A22C 21/0069 ・{Deboning poultry or parts of poultry}

A22C 21/0076 ・・{Deboning poultry legs and drumsticks}

A22C 21/0084 ・・{Deboning poultry wings}

A22C 21/0092 ・{Skinning poultry or parts of poultry}

A22C 21/02 ・Plucking mechanisms for poultry

A22C 21/022 ・・{with fingers}

A22C 21/024 ・・{Hand tools for plucking poultry}

A22C 21/026 ・・{with rollers}

A22C 21/028 ・・{with discs}

A22C 21/04 ・Scalding, singeing, waxing, or dewaxing poultry

A22C 21/06 ・Eviscerating devices for poultry

A22C 21/063 ・・{Hand tools for eviscerating poultry}

A22C 21/066 ・・{Extracting or removing the tendons from the legs of poultry}

A22C 25/00 Processing fish; {Curing of fish; Stunning of fish by electric current; Investigating fish by optical means (slaughtering fish A22B 3/08)}

A22C 25/003 ・{Processing cephalopods}

A22C 25/006 ・{Hand tools for processing fish}

A22C 25/02 ・Washing or descaling fish

A22C 25/025 ・・{Devices for washing or descaling fish by hand}

A22C 25/04 ・Sorting fish; Separating ice from fish packed in ice {(investigating fish G01N 33/12)}

A22C 25/06 ・Work-tables; Fish-holding and auxiliary devices in connection with work-tables

A22C 25/08 ・Holding, guiding, or conveying fish before, during or after its preparation (A22C 25/06 takes precedence); {Devices for sizing fish; Automatically adapting conveyers or processing machines to the measured size (transport in general B65G)}

A22C 25/10 ・Devices for threading fish on strings or the like

A22C 25/12 ・Arranging fish, e.g. according to the position of head and tail {(orientating articles during conveying B65G 47/24)}

A22C 25/14 ・Beheading, eviscerating, or cleaning fish {(combined with removing fish-bone, skinning and filleting A22C 25/00B; hand tools A22C 25/00B2)}

A22C 25/142 ・・{Beheading fish}

A22C 25/145 ・・{Eviscerating fish}

A22C 25/147 ・・・{Eviscerating by means of vacuum or suction devices}

A22C 25/16 ・Removing fish-bones; Filleting fish {(combined with beheading, eviscerating A22C 25/00B; hand tools A22C 25/00B2)}

A22C 25/163 ・・{Removing the fins}

A22C 25/166 ・・{Removing loose pin bones, e.g. from fish fillets}

A22C 25/17 ・Skinning fish

A22C 25/18 ・Cutting fish into portions

A22C 25/185 ・・{Hand tools for cutting fish}

A22C 25/20 ・Shredding; Cutting into cubes; Flaking

A22C 25/22 ・Fish-rolling apparatus

A22C 29/00 Processing shellfish {or bivalves}, e.g. oysters, lobsters; {Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines}

A22C 29/005 ・{Grading or classifying shellfish or bivalves}

A22C 29/02 ・Processing shrimps, lobsters or the like; {Methods or machines for the shelling of shellfish}

A22C 29/021 ・・{Cleaning operations on shellfish, e.g. evisceration, brushing}

A22C 29/022 ・・・{Deveining shellfish}

A22C 29/023 ・・{Conveying, feeding or aligning shellfish}

A22C 29/024 ・・{Opening, shelling or peeling shellfish}

A22C 29/025 ・・・{Mechanically opening and shelling crabs, lobsters or other hard-shelled crustaceans}

A22C 29/026 ・・・{Mechanically peeling and shelling shrimps, prawns or other soft-shelled crustaceans}

A22C 29/027 ・・・{Hand tools for shelling shellfish}

A22C 29/028 ・・{Beheading shellfish}

A22C 29/04 ・Processing bivalves, e.g. oysters (oyster knives with openers A47G 21/06)

A22C 29/043 ・・{Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material}

A22C 29/046 ・・{Opening or shucking bivalves}

A22C 2011/00 Sausage making {(chemical aspects A23L 1/31); Apparatus for handling or conveying sausage products during manufacture}

A22C 2011/10 ・Apparatus for twisting {or linking} sausages {(subdividing filled flexible tubes to form packages, involving displacement of contents B65B 9/12, by applying pressure and heat successively B65B 51/26)}

A22C 2011/101 ・・for pinching and twisting

A22C 2011/102 ・・・and twisting in opposite directions

A22C 2013/00 Sausage casings {(made of animal intestines A22C 17/14)}

A22C 2013/002 ・made by extrusion

A22C 2013/0023 ・・coextruded together with the food product

A22C 2013/003 ・with peeling aids, e.g. reducing adhesion between casing and product

A22C 2013/0033 ・with at least one layer of a fat impermeable material

A22C 2013/0036 ・with features allowing an easy opening and/or removal of the casing

A22C 2013/004 ・with at least one layer of a gas, e.g. oxygen, water vapour, impermeable material

A22C 2013/0043 ・with at least one layer of a water impermeable material

A22C 2013/0046 ・suitable for impregnation with flavouring substances, e.g. caramel, liquid smoke, spices

A22C 2013/005 ・monolayer casings

A22C 2013/0053 ・multilayer casings

A22C 2013/0056 ・nets and similar open structures to hold sausages and meat in general (making nets D04G; filling sausage products into sleeve netting A22C 11/005)

A22C 2013/0059 ・thermoplastic casings, casings with at least one layer of thermoplastic material

A22C 2013/0063 ・containing polyamide, e.g. nylon, aramide

A22C 2013/0066 ・casings according to the presence or absence of seams

A22C 2013/0069 ・・seamed casings, casings with at least one longitudinal seam

A22C 2013/0073 ・・seamless casings made out of a continuous seamless tubular sheet

A22C 2013/0076 ・treated in order to be conferred a rough appearance

A22C 2013/0079 ・printable sausage casings or sausage casings showing any kind of indicia (printing textiles D06P)

A22C 2013/0083 ・biaxially oriented

A22C 2013/0086 ・shrinkable casings

A22C 2013/0089 ・smokable casings, e.g. permeable to liquid smoke or phenol

A22C 2013/0093 ・textile casings, casings with at least one layer of textile material

A22C 2013/0096 ・cellulosic

A22C 2013/02 ・Shirring of sausage casings {(storing preformed tubular webs on filling nozzles B65B 9/15)}

A22C 2013/021 ・・with pressurised air

A22C 2013/025 ・・Severing the shired food casing

A22C 2013/026 ・・Shirring netting onto a tube

A22C 2013/028 ・・Supplying and shirring casings