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2.发明公开
公开(公告)号：EP3691462A1
公开(公告)日：2020-08-12
申请号：EP18799897.6
申请日：2018-10-01
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3.发明授权PROCESS FOR ISOLATING A PROTEIN COMPOSITION AND A FAT COMPOSITION FROM MECHANICALLY DEBONED POULTRY 有权为了使蛋白质成分的分离及家禽脂肪合成方法机械去骨
公开(公告)号：EP2797425B1
公开(公告)日：2016-03-23
申请号：EP12813236.2
申请日：2012-12-24
IPC分类号： A23L13/50
CPC分类号： A23J1/02 , A23V2002/00 , C11B1/02 , C11B3/06 , C11B13/00 , Y02W30/74 , A23V2250/542 , A23V2300/14 , A23V2300/40
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4.发明公开PROCESS FOR ISOLATING A PROTEIN COMPOSITION AND A FAT COMPOSITION FROM MEAT TRIMMINGS 审中-公开从肉类剪裁中分离蛋白质组合物和脂肪组合物的方法
公开(公告)号：EP2688415A2
公开(公告)日：2014-01-29
申请号：EP11854716.5
申请日：2011-12-16
IPC分类号： A23B4/00
摘要： A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.
摘要翻译： 从肉馅中回收蛋白质部分和氧化稳定的脂肪部分。 将碎屑粉碎，与pH3.6至4.4的食品级酸混合以形成液体蛋白质部分和固体脂肪部分。 液体部分与食品级碱混合以沉淀蛋白质。 从蛋白质部分回收富含肌红蛋白的部分并与沉淀的蛋白质混合。
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5.发明公开
公开(公告)号：EP1703807A2
公开(公告)日：2006-09-27
申请号：EP04811480.5
申请日：2004-11-18
IPC分类号： A23L1/214
CPC分类号： A23L17/50 , A21D13/60 , A23L5/11 , A23L13/42 , A23L13/50 , A23L13/65 , A23L17/00 , A23L19/03
摘要： A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
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公开(公告)号：EP2555629B1
公开(公告)日：2021-01-06
申请号：EP10849576.3
申请日：2010-11-08
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公开(公告)号：EP2688415B1
公开(公告)日：2020-08-19
申请号：EP11854716.5
申请日：2011-12-16
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公开(公告)号：EP2461706B1
公开(公告)日：2019-06-26
申请号：EP10849575.5
申请日：2010-07-21
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公开(公告)号：EP3191751A1
公开(公告)日：2017-07-19
申请号：EP15840308.9
申请日：2015-09-09
发明人： NICEWONGER, Mark
IPC分类号： F16K21/04
摘要： A first electrode coolant path is configured to cool a first welding electrode by liquid coolant flowing from a supply path through the first electrode coolant path to a return path. A second electrode coolant path is configured to cool a second welding electrode by liquid coolant flowing from the supply path through the second electrode coolant path to the return path. Three or more valves are configured to stop or reduce liquid coolant flow through the first or second electrode coolant path and configured to stop or reduce liquid coolant backflow from the return path when the first or second welding electrode is at least partially detached. At least one valve is coupled in the first or second electrode coolant path. A drawback apparatus generates a suction force to draw liquid coolant away from a gap formed when the first or second welding electrode is at least partially detached.
摘要翻译： 第一电极冷却剂路径被配置成通过从供应路径流过第一电极冷却剂路径到返回路径的液体冷却剂冷却第一焊接电极。 第二电极冷却剂路径被配置成通过从供应路径通过第二电极冷却剂路径流向返回路径的液体冷却剂冷却第二焊接电极。 三个或更多个阀被配置成停止或减少通过第一或第二电极冷却剂路径的液体冷却剂流动，并且被配置为当第一或第二焊接电极至少部分脱离时停止或减少液体冷却剂从返回路径回流。 至少一个阀联接在第一或第二电极冷却剂路径中。 缺点装置产生抽吸力以将液体冷却剂从当第一或第二焊接电极至少部分分离时形成的间隙抽出。
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公开(公告)号：EP2461706A1
公开(公告)日：2012-06-13
申请号：EP10849575.5
申请日：2010-07-21
IPC分类号： A23L1/314
摘要： Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
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