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公开(公告)号：EP0998652A4
公开(公告)日：2005-04-20
申请号：EP98935959
申请日：1998-07-23
申请人： WINTERLAB LTD
发明人： LIBERMAN BARNET L , GLIDDEN PETER H
CPC分类号： C09K5/066 , F25C1/10 , F25C1/22 , F25D13/065
摘要： A process of freezing a belt (46) of encapsulated ice substitute is provided. The process for freezing the ice substitute belt generally includes the steps of preparing a capsule belt (46) with a plurality of capsules (48), each capsule containing a thermal controlling agent which is a liquid in a predetermined temperature range; preparing a brine (12) including a cruciferous oil, salts and a glycol and cooling the brine; feeding the belt into an apparatus (11) which contains the cooled brine and passing the belt through the brine, adjusting the speed to the extent sufficient for the thermal controlling agent to become solidified. The travelling speed of the ice substitute belt is adjusted depending on the composition of the thermal controlling agent.
摘要翻译： 提供了一种冷冻包封的冰替代品的带的过程。 冷冻冰替代带的过程通常包括制备具有多个胶囊的胶囊带的步骤，每个胶囊含有在预定温度范围内为液体的热控制剂; 制备包括十字花科油，盐和二醇的盐水并冷却盐水; 将带送入包含冷却的盐水并使带穿过盐水的装置; 将速度调节至足以使热控制剂固化的程度。 冰替代带的移动速度根据热控制剂的组成而调节。
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公开(公告)号：EP1347689A4
公开(公告)日：2004-12-15
申请号：EP01992465
申请日：2001-11-13
申请人： WINTERLAB LTD
发明人： LIBERMAN BARNET L
摘要： A method of freezing a cured protein product to preventing or reducing purge produced from such frozen cured protein products is provided. The method includes the steps of preparing a brine including a cruciferous oil and a glycol, cooling the brine, and subjecting the cured protein product to the cooled brine.
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公开(公告)号：EP1875201A4
公开(公告)日：2011-08-17
申请号：EP05733665
申请日：2005-04-05
申请人： WINTERLAB LTD
CPC分类号： A01N1/02 , A01N1/00 , A01N1/0221 , A23B4/064 , A23B4/068 , A23B7/0416 , A23B7/0433 , A23L3/36 , A23L3/362 , A23L3/364 , A23L3/37
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公开(公告)号：EP1686852A4
公开(公告)日：2011-08-10
申请号：EP04821251
申请日：2004-10-04
申请人： WINTERLAB LTD
IPC分类号： A01N1/00 , A01N1/02 , A23B4/06 , A23B7/04 , A23L3/36 , A23L3/37 , C12N1/02 , C12N1/04 , C12N5/00 , C12N5/02 , G01N33/53
CPC分类号： A23B7/0433 , A01N1/00 , A01N1/02 , A01N1/0221 , A23B4/064 , A23B4/068 , A23B7/0416 , A23L3/36 , A23L3/362 , A23L3/364 , A23L3/37
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公开(公告)号：EP1596672A4
公开(公告)日：2006-04-19
申请号：EP04715011
申请日：2004-02-26
申请人： WINTERLAB LTD
发明人： LIBERMAN BARNET , GLIDDEN PETER H
CPC分类号： A23B4/068 , A23L13/03 , A23L13/428 , A23L13/70 , A23L13/72 , Y02A40/946
摘要： An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.
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6.发明公开A METHOD FOR ENSURING THE USE OF BRINE WITH AN OPTIMAL COMPOSITION 审中-公开VERFAHREN ZURGEWÄHRLEISTUNGDER VERWENDUNG冯湖麻省理工学院ZUSAMMENSETZUNG
公开(公告)号：EP2134168A4
公开(公告)日：2010-07-07
申请号：EP08725505
申请日：2008-02-13
申请人： WINTERLAB LTD
IPC分类号： A01N1/02
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公开(公告)号：EP1751541A4
公开(公告)日：2008-03-26
申请号：EP05725500
申请日：2005-03-11
申请人： WINTERLAB LTD
发明人： LIBERMAN BARNET
CPC分类号： G01N33/12 , C12Q1/22 , C12Q1/44 , C12Q2334/00 , G01N1/30
摘要： A method of evaluating freshness of a fish product by cutting a small quantity of sample from the fish product, adding an effective amount of a staining reagent containing at least one of a cell-permeant dye and a cellimpermeant fluorescent dye onto the sample, incubating the sample for a predetermined duration, and determining the freshness of the fish product based on the fluorescence emitted from the sample.
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8.发明公开METHOD FOR IDENTIFYING THAWED AND REFROZEN PRODUCTS 有权VERFAHREN ZUR IDENTIFIZIERUNG VON AUFGETAUTEN UND WIEDER EINGEFRORENEN PRODUKTEN
公开(公告)号：EP1552228A4
公开(公告)日：2005-11-09
申请号：EP03791927
申请日：2003-08-28
申请人： WINTERLAB LTD
发明人： LIBERMAN BARNET
CPC分类号： G01K11/06 , A23G9/228 , A23L3/36 , A23L3/363 , G01K11/08 , G01K2207/04 , G01N2033/1873
摘要： A method of freezing a product comprises the step of forming an indentation on the frozen food product. Such identification is capable of being irreversibly altered after the frozen food product is thawed so that it is an indication that the frozen food product has been thawed during storage.
摘要翻译： 冷冻产品的方法包括在冷冻食品上形成压痕的步骤。 在冷冻食品解冻后，这种识别能够不可逆转地改变，这表明冷冻食品在储存过程中已被解冻。
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公开(公告)号：EP1534079A4
公开(公告)日：2005-08-17
申请号：EP03763109
申请日：2003-07-01
申请人： WINTERLAB LTD
发明人： LIBERMAN BARNET L
IPC分类号： A23B4/06 , A23B4/07 , A23B4/08 , A23B4/09 , A23G7/02 , A23L1/318 , A23L1/36 , A23L1/48 , A23L3/36 , A23L3/37 , F25D17/02 , B65B3/00
摘要： A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing the sealed bag in a brine solution containing between 0.05 % and 1.0 % by weight of cruciferous oil, the brine solution being at a temperature between -22 and -43.6 °F. The meat is preferably sealed and frozen without allowing any substantial time for marination, whereby the meat can be thawed and marinated according to the time for a piece of fresh meat placed in the marinade.
摘要翻译： 一种在腌泡汁中冷冻肉的方法包括在腌泡汁中包裹一块肉，将包好的肉放入可真空密封的袋中，将肉和腌泡汁真空密封在袋中，并通过浸渍密封将肉冷冻 所述盐水溶液包含0.05重量％至1.0重量％的十字花科油，所述盐水溶液处于-22至-43.6℉的温度下。 优选将肉密封和冷冻，而不允许任何实质上的腌制时间，由此肉可以根据放入腌泡汁中的新鲜肉的时间解冻和腌制。
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