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    Packaged chicory product
    22.
    发明公开
    Packaged chicory product 有权
    包装的菊苣产品

    公开(公告)号：EP2294923A1

    公开(公告)日：2011-03-16

    申请号：EP09170019.5

    申请日：2009-09-11

    申请人： Visser Media Producties

    发明人： Visser, Divera Maria Anna

    IPC分类号： A23B4/16 ,  A23B7/148 ,  B65D81/26

    CPC分类号： B65D81/263 ,  A23B4/10 ,  A23B4/16 ,  A23B7/148 ,  A23B7/16 ,  B65D2565/388

    摘要： The present invention pertains to a packaged chicory product comprising a container comprising fresh chicory and a protein-containing product selected from the group of cheese, meat products, and combinations thereof, wherein the container is closed with a foil, wherein the closed package has an oxygen influx of 0.05 to 3.2 ml/kg.hour and a carbon dioxide outflux of 0.3-1.5 ml/kg.hour, both determined at a temperature of 4-7°C.

    摘要翻译： 本发明涉及一种包装的菊苣产品，其包含容器，所述容器包含新鲜菊苣和选自奶酪，肉制品及其组合的含蛋白质产品，其中所述容器用箔封闭，其中所述封闭包装具有 氧流入量为0.05-3.2ml / kg。小时，二氧化碳排出量为0.3-1.5ml / kg。小时，均在4-7℃的温度下测定。

    METHOD OF TREATING FISH MEAT
    24.
    发明公开
    METHOD OF TREATING FISH MEAT 审中-公开
    VERFAHREN ZUR BEHANDLUNG VON FISCHFLEISCH

    公开(公告)号：EP2191727A1

    公开(公告)日：2010-06-02

    申请号：EP08791206.9

    申请日：2008-07-16

    申请人： Tenpoint Manufacturing Corporation

    发明人： ADACHI, Tetsuo

    IPC分类号： A23B4/02 ,  A23B4/06 ,  A23B4/10 ,  A23B4/16

    CPC分类号： A23B4/023 ,  A23B4/03 ,  A23B4/06 ,  A23B4/16 ,  A23B4/24 ,  A23L17/00 ,  Y02A40/946

    摘要： It is intended to provide a method of treating fish meat whereby the amount of so-called drip flowing out from fish meat, which is obtained by disassembling, cutting and forming landed fish and then freezing, in the course of the treatment and thawing can be largely reduced. This object is achieved by pre-drying molded fish meat, which has been prepared by disassembling landed fish and cutting them into various shapes, with a cold air so as to lightly dehydrate the surface part, dipping the fish meat in an aqueous solution of sodium chloride for a short period of time so that the fish meat surface turns into a gel to form a coating, vacuum-packaging it as such, further blowing a clean gas such as oxygen into the package to give a gas-containing package, then freezing it by the brine freezing method and storing in that state. Due to a series of the treating procedures as described above, the amount of the drip during thawing the fish meat is considerably reduced.

    摘要翻译： 旨在提供一种处理鱼肉的方法，其中在处理和解冻过程中通过拆卸，切割和成形着陆鱼然后冷冻而获得的所谓的从鱼肉流出的滴液的量可以是 大大减少。 该目的是通过将模拟的鱼肉预先干燥而成的，该鱼肉通过将着陆的鱼分解成各种形状并用冷空气将其轻轻脱水，将鱼肉浸入钠水溶液中制备 氯化物短时间使得鱼肉表面变成凝胶形成涂层，将其真空包装，进一步将诸如氧气的清洁气体吹入包装中，得到含气体包装，然后冷冻 它通过盐水冷冻方法并存储在该状态。 由于如上所述的一系列处理程序，在解冻鱼肉期间的滴液量显着降低。

    Method for tenderising meat
    25.
    发明公开
    Method for tenderising meat 审中-公开
    Verfahren zur Zartmachung von Fleisch

    公开(公告)号：EP2084975A1

    公开(公告)日：2009-08-05

    申请号：EP08000389.0

    申请日：2008-01-10

    申请人： Linde Aktiengesellschaft

    发明人： Hamrefors, Jan ,  Marcusson, Anders

    IPC分类号： A23L1/318

    CPC分类号： A23B4/16 ,  A22C9/00 ,  A23L13/70 ,  A23L13/76

    摘要： The present invention relates to a process for tenderising meat, characterised in that, the meat is put into a pressure-resistant container and pressurised carbon dioxide is used for penetrating the meat in order to achieve a tenderising effect, whereby carbon dioxide is pressurised to a pressure exceeding ambient pressure, brought into contact with and penetrating into the meat and, after a period of letting take effect, the container is depressurised causing the carbon dioxide to leave the meat, at least partly.

    摘要翻译： 本发明涉及一种用于嫩肉的方法，其特征在于，将肉放入耐压容器中，加压二氧化碳用于穿透肉以达到嫩化效果，由此将二氧化碳加压至 压力超过环境压力，与肉接触并渗透入肉中，并且在一段让步生效后，容器被减压，至少部分地使二氧化碳离开肉。

    A METHOD OF PROCESSING FISH
    28.
    发明公开
    A METHOD OF PROCESSING FISH 有权
    一种用于处理FISH

    公开(公告)号：EP1933646A1

    公开(公告)日：2008-06-25

    申请号：EP06795747.2

    申请日：2006-08-23

    申请人： Burke, William Roland

    发明人： Burke, William Roland

    IPC分类号： A23L3/34 ,  A23B4/16 ,  A23B4/14

    CPC分类号： A23B4/16 ,  A23L3/3445

    摘要： A method of processing fish includes inserting hollow needles (32) into fish bodies (22) to be treated. The fish bodies (22) are supported in a treatment chamber (12) and each needle (32) inserted into a fish body (22) defines a passage having a discharge opening (36) placed inside the fish body (22). The passage in a needle (32) is in flow communication with a treatment gas supply. A treatment gas is fed into the fish bodies (22) via the needles (32) inserted in the fish bodies (22). A negative pressure is maintained in the treatment chamber (12) for inducing the treatment gas fed into the fish bodies (22) to be drawn through the fish bodies (22) thereby exposing the fish bodies (22) to the treatment gas for the processing thereof.

    METHOD OF PRESERVING MEAT OF SLAUGHTERED POULTRY
    30.
    发明授权
    METHOD OF PRESERVING MEAT OF SLAUGHTERED POULTRY 有权
    方法进行保存肉禽

    公开(公告)号：EP1441595B1

    公开(公告)日：2008-04-02

    申请号：EP02770328.9

    申请日：2002-11-05

    申请人： STORK PMT B.V.

    发明人： VAN DEN NIEUWELAAR, Adrianus, Josephes ,  MORET, Andries

    IPC分类号： A23B4/06

    CPC分类号： A23B4/062 ,  A23B4/064 ,  A23B4/16 ,  A23B4/30

    摘要： Described is a method of chilling slaughtered poultry or parts thereof, in which the poultry is conveyed through a chilling room 32, 33, or at least through a part of said chilling room, and in the process is exposed to a stream of chilling air. During the chilling of the poultry the skin of the poultry is moistened. The skin of the poultry is moistened by spraying it with water in a spray area that is separated from the stream of chilling air.