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68 条记录 (耗时 0.015 秒)

    Method and apparatus for cooking, pasteurizing and chilling meat
    11.
    发明公开
    Method and apparatus for cooking, pasteurizing and chilling meat 失效
    Verfahren und Vorrichtung zum Kochen，Pasteurizieren undAbkühlenvon Fleisch。

    公开(公告)号：EP0402682A2

    公开(公告)日：1990-12-19

    申请号：EP90109967.1

    申请日：1990-05-25

    申请人： SOCIETE DES PRODUITS NESTLE S.A.

    发明人： Bewley, David Robert ,  Brimelow, Christopher John Burton ,  Wright, Kenneth William

    IPC分类号： A23B4/005 ,  A23B4/06 ,  A23L1/01

    CPC分类号： A23B4/08 ,  A23B4/0053 ,  A23B4/066

    摘要： A method of processing meat characterized in that the meat is introduced into a mobile cooking vessel, the vessel is sealed and adjusted to super-atmospheric pressure, a stock liquor is passed through a heat ex­changer to raise its temperature to at least 60°C and circulated through the vessel and heat exchanger for a period of time sufficient to heat up and cook the meat, substantially immediately after which the circulating stock liquor is cooled by the same heat exchanger to a temperature suitable for cooling the meat to 15°C or below within a maximum time of 45 minutes.

    摘要翻译： 一种加工肉的方法，其特征在于将肉引入移动烹饪容器中，将容器密封并调节至超大气压，使原液通过热交换器以使其温度升至至少60℃， 通过容器和热交换器循环一段足以加热和烹调肉的时间，基本上立即将循环的储备液由相同的热交换器冷却至适于将肉冷却至15℃或更低的温度 最长时间为45分钟。

    A method for controlling a cooking process of food stuff
    15.
    发明公开
    A method for controlling a cooking process of food stuff 审中-公开
    Verfahren zum Steuern eines Kochverfahrens von Lebensmitteln

    公开(公告)号：EP2500725A1

    公开(公告)日：2012-09-19

    申请号：EP11158729.1

    申请日：2011-03-17

    申请人： Electrolux Home Products Corporation N.V.

    发明人： Luckhardt, Christoph ,  Ruther, Florian

    IPC分类号： G01N33/12 ,  F24C15/00 ,  A23L1/01

    CPC分类号： A23L1/01 ,  A23B4/0053 ,  A23B4/01 ,  A23L3/16 ,  A23L3/32 ,  A23L5/10 ,  A23L5/15 ,  F24C7/087 ,  G01N33/12

    摘要： A method for controlling a cooking process of food stuff (20) comprising the steps of:
    a) detecting at least one physical property, in particular an electrical impedance (Z) or at least one component thereof and/or a temperature (T), at at least one check point or at a plurality of check points (22) in a, preferably inner, region of the food stuff (20),
    b) deriving from said at least one detected physical property, in particular impedance or component thereof and/or temperature, food type information about the type of food of the food stuff (20) and/or food age information about the age of the food stuff (20),
    c) deriving from said at least one detected physical property, in particular impedance or component thereof and/or temperature, a bacterial information (e.g. F or F 0 ) about the bacterial concentration in the food stuff (20) or about a reduction in the bacterial concentration in the food stuff (20),
    d) using the food type information of the food stuff (20) and/or the food age information of the food stuff (20) in said step of deriving the bacterial information (e.g. F or F 0 ),
    e) providing said bacterial information (e.g. F or F 0 ) to a user interface and/or to an information output unit and/or to a control unit for adapting the cooking time and/or cooking temperature dependent on this bacterial information.

    摘要翻译： 一种用于控制食品烹饪过程的方法，包括以下步骤：a）检测至少一种物理特性，特别是电阻抗（Z）或其至少一种组分和/或温度（T）， 在食物（20）的至少一个检查点或多个检查点（22）中，优选地在内部区域中，b）从所述至少一个检测到的物理特性导出，特别是阻抗或其部分， /或温度，关于食物的食物类型的食物类型信息（20）和/或关于食物的年龄的食物年龄信息（20），c）从所述至少一个检测到的物理特性得出 阻抗或其组分和/或温度，关于食物（20）中细菌浓度的细菌信息（例如F或F

    METHOD AND APPARATUS FOR STEAM PASTEURIZATION OF MEAT
    16.
    发明授权
    METHOD AND APPARATUS FOR STEAM PASTEURIZATION OF MEAT 有权
    方法和手段对肉类的汽巴氏杀菌

    公开(公告)号：EP1124430B1

    公开(公告)日：2007-05-02

    申请号：EP99971267.2

    申请日：1999-11-01

    申请人： Excel Corporation

    发明人： RIEMANN, M., James ,  MITCHELL, James ,  FARMER, Dick, R. ,  LACY, Kelly, E.

    IPC分类号： A23B4/005 ,  A23B4/00 ,  A23L3/18

    CPC分类号： A23B4/00 ,  A23B4/0053

    摘要： Methods and apparatuses are presented for the steam pasteurization of the meat to heat the surface of the meat and reduce surface contamination. One example of an apparatus for reducing surface contamination of meat includes a dewatering region, a steam region, a coolant region, and a controller. The dewatering region includes at least one dewatering element for directing a dewatering fluid at a piece of meat to remove surface water from the meat. The steam region includes at least one steam valve for directing steam at the piece of meat to heat the surface of the meat. The coolant region has at least one coolant element for directing a coolant fluid at the piece of meat to cool the meat. The controller is configured and arranged to control a conveyor to move the piece of meat from the dewatering region to the steam region, to stop the piece of meat in the steam region while steam is directed at the piece of meat, and to move the meat from the steam region to the coolant region.

    Apparatus and method for producing a skinless meat product
    17.
    发明公开
    Apparatus and method for producing a skinless meat product 失效
    装置和方法，用于制备的无表皮的肉类产品

    公开(公告)号：EP1174043A8

    公开(公告)日：2002-04-24

    申请号：EP01126146.8

    申请日：1995-09-19

    申请人： Tippmann, Eugene R.

    发明人： Tippmann, Eugene R.

    IPC分类号： A23L1/31 ,  A47J27/04

    CPC分类号： A21B3/04 ,  A23B4/0053 ,  A23B4/0526 ,  A23L5/13 ,  A23L13/00 ,  A47J27/04 ,  A47J27/0817 ,  A47J2027/043

    摘要： An apparatus (2) and method of producing a meat product including a piece of meat which is heat treated to have no outer skin about its surface is disclosed. The meat is placed inside of an air-tight chamber (10) and steam generated from a source of water (12) is introduced into the cooking chamber (10). The steam and pressure within the chamber (10) are regulated so as to create an atmospheric humidity of 100% within the chamber, so any water present within the meat is prevented from evaporating into the atmosphere of the chamber (10). The pressure may be reduced so as to produce a low temperature steam from 65,6 °C (150 °F) to 82,2 °C (180 °F) to cook the meat product. Additionally, a flavored ingredient, such as liquid smoke, may be added to the water (12) to flavor the meat product and the pressure can be further reduced so that a thin skin layer can be formed on the meat product surface.

    Apparatus and method for producing a skinless meat product
    18.
    发明公开
    Apparatus and method for producing a skinless meat product 失效
    用于生产无皮肉产品的设备和方法

    公开(公告)号：EP1174043A2

    公开(公告)日：2002-01-23

    申请号：EP01126146.8

    申请日：1995-09-19

    申请人： Tippmann, Eugene R.

    发明人： Tippmann, Eugene R.

    IPC分类号： A23L1/31 ,  A47J27/04

    CPC分类号： A21B3/04 ,  A23B4/0053 ,  A23B4/0526 ,  A23L5/13 ,  A23L13/00 ,  A47J27/04 ,  A47J27/0817 ,  A47J2027/043

    摘要： An Electronic Article Surveillance (EAS) marker is adapted for direct application to optically recorded media such as compact disks, CD-ROM's, laser disks, digital video disks, and the like. The marker includes a support sheet and one or more marker elements which are positioned such that the mass distribution of the marker is symmetrically disposed about the center of the marker. This ensures that when the marker is properly positioned on the optically recorded media, the marker does not adversely affect the mechanical balance of the media.

    摘要翻译： 电子物品监视（EAS）标记适用于直接应用于光学记录介质，如光盘，CD-ROM，激光盘，数字视频盘等。 所述标记包括支撑片和一个或多个标记元件，所述标记元件被定位成使得标记的质量分布关于标记的中心对称地布置。 这确保了当标记正确地定位在光学记录介质上时，标记不会不利地影响介质的机械平衡。