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CPC
COOPERATIVE PATENT CLASSIFICATION
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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) [2013‑01]
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Guidance heading:
Processing meat
Apparatus for mixing meat, sausage-meat, or meat products (mixing in general B01F) [2013‑01]
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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)
}
[2013‑01]
A22C 7/0007
.
{
specially adapted for making multi-layered meat products
}
[2013‑01]
A22C 7/0015
.
{
specially adapted for making meat-balls
}
[2013‑01]
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A22C 7/0023
.
{
Pressing means
}
[2013‑01]
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A22C 7/003
. .
{
Meat-moulds
}
[2013‑01]
A22C 7/0038
. . .
{
Demoulding means
}
[2013‑01]
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A22C 7/0046
. . .
{
Containers in which meat is pressed and moulded
}
[2013‑01]
A22C 7/0053
. . . .
{
Stackable containers
}
[2013‑01]
A22C 7/0061
. . . .
{
Containers for moulding and pressing ham
}
[2013‑01]
A22C 7/0069
. . .
{
Pressing and moulding by means of a drum
}
[2013‑01]
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A22C 7/0076
. . .
{
Devices for making meat patties
}
[2013‑01]
A22C 7/0084
. . . .
{
comprising a reciprocating plate
}
[2013‑01]
A22C 7/0092
.
{
with worms or other rotary mounted members (A22C 7/0007 takes precedence)
}
[2013‑01]
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Apparatus for tenderising meat, e.g. ham
{
(tenderising chemically A23L 1/31, A23L 1/318)
}
[2013‑01]
A22C 9/001
.
{
by injection
}
[2013‑01]
A22C 9/002
.
{
by electric treatment
}
[2013‑01]
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A22C 9/004
.
{
by massaging
}
[2013‑01]
A22C 9/005
. .
{
Tumblers and rotating drums for massaging meat in their interior
}
[2013‑01]
A22C 9/007
.
{
by beating
}
[2013‑01]
A22C 9/008
.
{
by piercing
}
[2013‑01]
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Sausage making
{
(chemical aspects A23L 1/31); Apparatus for handling or conveying sausage products during manufacture
}
[2013‑01]
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.
{
Machines for making skinless sausages, e.g. Frankfurters, Wieners
}
[2013‑01]
A22C 11/003
. .
{
Removing casings from sausages during manufacture
}
[2013‑01]
A22C 11/005
. .
{
Apparatus for binding or tying sausages or meat, e.g. salami, rollades; Filling sausage products into sleeve netting
}
[2013‑01]
.
{
Separating linked sausages
}
[2013‑01]
A22C 11/008
.
{
Conveying sausages in horizontal position (conveying hanging sausages A22C 15/001)
}
[2013‑01]
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.
Sausage filling or stuffing machines
{
(enclosing material in preformed tubular webs B65B 9/10)
}
[2013‑01]
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A22C 11/0209
. .
{
Stuffing horn assembly
}
[2013‑01]
A22C 11/0218
. . .
{
with multiple interchangeable stuffing horns, e.g. magazine arrangements
}
[2013‑01]
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A22C 11/0227
. .
{
Supplying casings to the stuffing device
}
[2013‑01]
A22C 11/0236
. . .
{
from a storage device
}
[2013‑01]
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A22C 11/0245
. .
{
Controlling devices
}
[2013‑01]
A22C 11/0254
. . .
{
Sizing means
}
[2013‑01]
A22C 11/0263
. . .
{
Braking means
}
[2013‑01]
A22C 11/0272
. . .
{
for casing depletion
}
[2013‑01]
A22C 11/0281
. .
{
for sausages having at least one flat end
}
[2013‑01]
A22C 11/029
. .
{
with coating or lubricating means
}
[2013‑01]
A22C 11/04
. .
with mechanically-operated piston moving to-and-fro [2013‑01]
A22C 11/06
. .
with piston operated by liquid or gaseous means [2013‑01]
A22C 11/08
. .
with pressing-worm or other rotary-mounted pressing-members [2013‑01]
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.
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)
}
[2013‑01]
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A22C 2011/101
. .
{
for pinching and twisting
}
[2013‑01]
A22C 2011/102
. . .
{
and twisting in opposite directions
}
[2013‑01]
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A22C 11/104
. .
{
by means of shear or blade elements
}
[2013‑01]
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
}
[2013‑01]
A22C 11/107
. .
{
A string passing between two rotary members comprising dividing elements cooperating with each other
}
[2013‑01]
A22C 11/108
. .
{
with dividing elements located on the surface of a single rotary member
}
[2013‑01]
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.
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)
}
[2013‑01]
A22C 11/122
. .
{
by forming knots
}
[2013‑01]
A22C 11/125
. .
{
by clipping; Removal of clips
}
[2013‑01]
A22C 11/127
. .
{
Forming a suspension loop
}
[2013‑01]
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Sausage casings
{
(made of animal intestines A22C 17/14)
}
[2013‑01]
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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)
}
[2013‑01]
A22C 13/0006
. .
{
Apparatus for making artificial collagen casings (chemical aspects A22C 13/0016)
}
[2013‑01]
A22C 13/0009
.
{
End closures therefor
}
[2013‑01]
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A22C 13/0013
.
{
Chemical composition of synthetic sausage casings
}
[2013‑01]
A22C 13/0016
. .
{
based on proteins, e.g. collagen
}
[2013‑01]
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A22C 2013/002
.
{
made by extrusion
}
[2013‑01]
A22C 2013/0023
. .
{
coextruded together with the food product
}
[2013‑01]
A22C 13/0026
.
{
Chemical treatment of natural gut
}
[2013‑01]
A22C 2013/003
.
{
with peeling aids, e.g. reducing adhesion between casing and product
}
[2013‑01]
A22C 2013/0033
.
{
with at least one layer of a fat impermeable material
}
[2013‑01]
A22C 2013/0036
.
{
with features allowing an easy opening and/or removal of the casing
}
[2013‑01]
A22C 2013/004
.
{
with at least one layer of a gas, e.g. oxygen, water vapour, impermeable material
}
[2013‑01]
A22C 2013/0043
.
{
with at least one layer of a water impermeable material
}
[2013‑01]
A22C 2013/0046
.
{
suitable for impregnation with flavouring substances, e.g. caramel, liquid smoke, spices
}
[2013‑01]
A22C 2013/005
.
{
monolayer casings
}
[2013‑01]
A22C 2013/0053
.
{
multilayer casings
}
[2013‑01]
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)
}
[2013‑01]
A22C 2013/0059
.
{
thermoplastic casings, casings with at least one layer of thermoplastic material
}
[2013‑01]
A22C 2013/0063
.
{
containing polyamide, e.g. nylon, aramide
}
[2013‑01]
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A22C 2013/0066
.
{
casings according to the presence or absence of seams
}
[2013‑01]
A22C 2013/0069
. .
{
seamed casings, casings with at least one longitudinal seam
}
[2013‑01]
A22C 2013/0073
. .
{
seamless casings made out of a continuous seamless tubular sheet
}
[2013‑01]
A22C 2013/0076
.
{
treated in order to be conferred a rough appearance
}
[2013‑01]
A22C 2013/0079
.
{
printable sausage casings or sausage casings showing any kind of indicia (printing textiles D06P)
}
[2013‑01]
A22C 2013/0083
.
{
biaxially oriented
}
[2013‑01]
A22C 2013/0086
.
{
shrinkable casings
}
[2013‑01]
A22C 2013/0089
.
{
smokable casings, e.g. permeable to liquid smoke or phenol
}
[2013‑01]
A22C 2013/0093
.
{
textile casings, casings with at least one layer of textile material
}
[2013‑01]
A22C 2013/0096
.
{
cellulosic
}
[2013‑01]
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A22C 13/02
.
Shirring of sausage casings
{
(storing preformed tubular webs on filling nozzles B65B 9/15)
}
[2013‑01]
A22C 2013/021
. .
{
with pressurised air
}
[2013‑01]
A22C 13/023
. .
{
Holders or packs of shirred casings
}
[2013‑01]
A22C 2013/025
. .
{
Severing the shired food casing
}
[2013‑01]
A22C 2013/026
. .
{
Shirring netting onto a tube
}
[2013‑01]
A22C 2013/028
. .
{
Supplying and shirring casings
}
[2013‑01]
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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)
}
[2013‑01]
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A22C 15/001
.
{
Specially adapted for hanging or conveying several sausages or strips of meat
}
[2013‑01]
A22C 15/002
. .
{
Loops, hooks, cords for suspending single sausages; apparatus for making or conveying loops for sausages
}
[2013‑01]
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A22C 15/003
.
{
Hooks or the like specially adapted for meat or hams or part of carcasses (spreaders for cattle A22B 5/06)
}
[2013‑01]
A22C 15/005
. .
{
Hangers with more hooks penetrating the piece of meat
}
[2013‑01]
A22C 15/006
. .
{
Apparatus for inserting a cord into a piece of meat
}
[2013‑01]
A22C 15/007
.
{
Racks for storing or smoking suspended meat or sausages (racks for pressing meat A22C 7/0023)
}
[2013‑01]
A22C 15/008
.
{
Cages specially adapted for suspending hams, meat or sausages
}
[2013‑01]
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Other devices for processing meat or bones [2013‑01]
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A22C 17/0006
.
{
Cutting or shaping meat
}
[2013‑01]
A22C 17/0013
. .
{
Boards or blocks for cutting or chopping meat
}
[2013‑01]
A22C 17/002
. .
{
Producing portions of meat with predetermined characteristics, e.g. weight or particular dimensions
}
[2013‑01]
A22C 17/0026
. .
{
Mincing and grinding meat (mincing machines B02C 18/30)
}
[2013‑01]
A22C 17/0033
. .
{
Cutting slices out of a piece of meat (slicing machines B26D 1/143)
}
[2013‑01]
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A22C 17/004
.
{
Devices for deboning meat (deboning poultry A22C 21/0069; deboning operations on carcasses A22B 5/0035)
}
[2013‑01]
A22C 17/0046
. .
{
specially adapted for meat containing ribs
}
[2013‑01]
A22C 17/0053
.
{
by injection
}
[2013‑01]
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A22C 17/006
.
{
Putting meat on skewers
}
[2013‑01]
A22C 17/0066
. .
{
for "döner kebab", "shawarma", "gyros" or the like
}
[2013‑01]
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A22C 17/0073
.
{
using visual recognition, X-rays, ultrasounds, or other contactless means to determine quality or size of portioned meat
}
[2013‑01]
A22C 17/008
. .
{
for measuring quality, e.g. to determine further processing
}
[2013‑01]
A22C 17/0086
. .
{
Calculating cutting patterns based on visual recognition
}
[2013‑01]
A22C 17/0093
.
{
Handling, transporting or packaging pieces of meat
}
[2013‑01]
A22C 17/02
.
Apparatus for holding meat or bones while cutting
{
(holding fish A22C 25/06; holding meat for carving A47J 43/18)
}
[2013‑01]
A22C 17/04
.
Bone cleaning devices [2013‑01]
A22C 17/06
.
Bone-shears; Bone-crushers [2013‑01]
A22C 17/08
.
Cleaning, e.g. washing, meat or sausages
{
(treating offal C11B)
}
[2013‑01]
A22C 17/10
.
Marking meat or sausages
{
(marking animals A01K 11/00; labelling B65C)
}
[2013‑01]
A22C 17/12
.
Apparatus for cutting-off rind
{
(skinning instruments A22B 5/16)
}
[2013‑01]
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 [2013‑01]
A22C 17/16
.
Cleaning of intestines; Machines for removing fat or slime from intestines
{
(cleaning the stomach of slaughtered animals A22B 5/18)
}
[2013‑01]
Plants, factories, or the like for processing meat (for processing poultry only A22C 21/00; for processing fish only A22C 25/00) [2013‑01]
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Processing poultry [2013‑01]
A22C 21/0007
.
{
Poultry shackles
}
[2013‑01]
A22C 21/0015
.
{
Killing poultry entering the processing machine (slaughtering pliers, slaughtering shears A22B 3/08)
}
[2013‑01]
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A22C 21/0023
.
{
Dividing poultry
}
[2013‑01]
A22C 21/003
. .
{
Filleting poultry, i.e. extracting, cutting or shaping poultry fillets
}
[2013‑01]
A22C 21/0038
.
{
Trussing poultry
}
[2013‑01]
A22C 21/0046
.
{
Support devices
}
[2013‑01]
A22C 21/0053
.
{
Transferring or conveying devices for poultry
}
[2013‑01]
A22C 21/0061
.
{
Cleaning or disinfecting poultry
}
[2013‑01]
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A22C 21/0069
.
{
Deboning poultry or parts of poultry
}
[2013‑01]
A22C 21/0076
. .
{
Deboning poultry legs and drumsticks
}
[2013‑01]
A22C 21/0084
. .
{
Deboning poultry wings
}
[2013‑01]
A22C 21/0092
.
{
Skinning poultry or parts of poultry
}
[2013‑01]
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A22C 21/02
.
Plucking mechanisms for poultry [2013‑01]
A22C 21/022
. .
{
with fingers
}
[2013‑01]
A22C 21/024
. .
{
Hand tools for plucking poultry
}
[2013‑01]
A22C 21/026
. .
{
with rollers
}
[2013‑01]
A22C 21/028
. .
{
with discs
}
[2013‑01]
A22C 21/04
.
Scalding, singeing, waxing, or dewaxing poultry [2013‑01]
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A22C 21/06
.
Eviscerating devices for poultry [2013‑01]
A22C 21/063
. .
{
Hand tools for eviscerating poultry
}
[2013‑01]
A22C 21/066
. .
{
Extracting or removing the tendons from the legs of poultry
}
[2013‑01]
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Guidance heading:
Processing fish, including shellfish
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Processing fish;
{
Curing of fish; Stunning of fish by electric current; Investigating fish by optical means (slaughtering fish A22B 3/08)
}
[2013‑01]
A22C 25/003
.
{
Processing cephalopods
}
[2013‑01]
A22C 25/006
.
{
Hand tools for processing fish
}
[2013‑01]
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A22C 25/02
.
Washing or descaling fish [2013‑01]
A22C 25/025
. .
{
Devices for washing or descaling fish by hand
}
[2013‑01]
A22C 25/04
.
Sorting fish; Separating ice from fish packed in ice
{
(investigating fish G01N 33/12)
}
[2013‑01]
A22C 25/06
.
Work-tables; Fish-holding and auxiliary devices in connection with work-tables [2013‑01]
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)
}
[2013‑01]
A22C 25/10
.
Devices for threading fish on strings or the like [2013‑01]
A22C 25/12
.
Arranging fish, e.g. according to the position of head and tail
{
(orientating articles during conveying B65G 47/24)
}
[2013‑01]
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A22C 25/14
.
Beheading, eviscerating, or cleaning fish
{
(combined with removing fish-bone, skinning and filleting A22C 25/14; hand tools A22C 25/006)
}
[2013‑01]
A22C 25/142
. .
{
Beheading fish
}
[2013‑01]
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A22C 25/145
. .
{
Eviscerating fish
}
[2013‑01]
A22C 25/147
. . .
{
Eviscerating by means of vacuum or suction devices
}
[2013‑01]
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A22C 25/16
.
Removing fish-bones; Filleting fish
{
(combined with beheading, eviscerating A22C 25/14; hand tools A22C 25/006)
}
[2013‑01]
A22C 25/163
. .
{
Removing the fins
}
[2013‑01]
A22C 25/166
. .
{
Removing loose pin bones, e.g. from fish fillets
}
[2013‑01]
A22C 25/17
.
Skinning fish [2013‑01]
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A22C 25/18
.
Cutting fish into portions [2013‑01]
A22C 25/185
. .
{
Hand tools for cutting fish
}
[2013‑01]
A22C 25/20
.
Shredding; Cutting into cubes; Flaking [2013‑01]
A22C 25/22
.
Fish-rolling apparatus [2013‑01]
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Processing shellfish
{
or bivalves
}
, e.g. oysters, lobsters;
{
Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
}
[2013‑01]
A22C 29/005
.
{
Grading or classifying shellfish or bivalves
}
[2013‑01]
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A22C 29/02
.
Processing shrimps, lobsters or the like;
{
Methods or machines for the shelling of shellfish
}
[2013‑01]
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A22C 29/021
. .
{
Cleaning operations on shellfish, e.g. evisceration, brushing
}
[2013‑01]
A22C 29/022
. . .
{
Deveining shellfish
}
[2013‑01]
A22C 29/023
. .
{
Conveying, feeding or aligning shellfish
}
[2013‑01]
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A22C 29/024
. .
{
Opening, shelling or peeling shellfish
}
[2013‑01]
A22C 29/025
. . .
{
Mechanically opening and shelling crabs, lobsters or other hard-shelled crustaceans
}
[2013‑01]
A22C 29/026
. . .
{
Mechanically peeling and shelling shrimps, prawns or other soft-shelled crustaceans
}
[2013‑01]
A22C 29/027
. . .
{
Hand tools for shelling shellfish
}
[2013‑01]
A22C 29/028
. .
{
Beheading shellfish
}
[2013‑01]
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A22C 29/04
.
Processing bivalves, e.g. oysters (oyster knives with openers A47G 21/06) [2013‑01]
A22C 29/043
. .
{
Cleaning operations on bivalves, e.g. evisceration, brushing, separation of meat and shell material
}
[2013‑01]
A22C 29/046
. .
{
Opening or shucking bivalves
}
[2013‑01]
This page is owned by Office of Patent Classification.
Last Modified: 10/10/2013