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    METHOD FOR PREPARING CUT AND FROZEN VEGETABLES
    1.
    发明公开
    METHOD FOR PREPARING CUT AND FROZEN VEGETABLES 审中-公开

    公开(公告)号：EP3405038A1

    公开(公告)日：2018-11-28

    申请号：EP16722953.3

    申请日：2016-01-22

    Applicant: Industrie Rolli Alimentari S.p.A.

    Inventor： ROLLI, Gian Paolo

    IPC: A23B7/04 ,  A23B7/06 ,  A23L19/00 ,  B26D3/26 ,  G01N33/02

    CPC classification number: A23L19/03 ,  A23B7/04 ,  A23B7/0416 ,  A23B7/0433 ,  A23B7/0441 ,  A23B7/06

    Abstract: A method for preparing cut and frozen vegetables. The method consists, firstly, in washing the vegetables in order to eliminate any residues of earth or of other substances and materials which may have accumulated during the harvest. In a subsequent step it is necessary to subject the vegetables to mechanical treatment in order to isolate the edible part thereof. By mechanical treatment what is meant is all processes that are useful to isolate the edible part of the vegetable, while removing everything that is not necessary and/or superfluous for dietary purposes. Subsequently the vegetables are cut into strips of thickness comprised between 2 mm and 5 mm and of width comprised between 2 mm and 20 mm, through the use of a cutting device so as to define strips that can have a shape preferably chosen from that of spaghetti, tagliatelle, pappardelle and the like, more generally any long pasta format. At this point the method involves steam-cooking the strips and air-drying them. Once the strips have dried, they are divided into portions corresponding to a preset quantity. Finally, such weighed portions are frozen by way of a freezer to a temperature comprised between -18 °C and -30 °C.

    A method and a plant for making layers of vegetables and the products obtained therefrom
    3.
    发明公开
    A method and a plant for making layers of vegetables and the products obtained therefrom 有权
    方法和装置用于从蔬菜和产品由此获得的生产层

    公开(公告)号：EP2471381A1

    公开(公告)日：2012-07-04

    申请号：EP11194481.5

    申请日：2011-12-20

    Applicant: Orogel Societa' Cooperativa Agricola

    Inventor： Fantini, Michele ,  Franceschini, Angelo

    IPC: A23L1/00 ,  A23L1/212 ,  A23P1/08

    CPC classification number: A23B7/0416 ,  A23L19/05 ,  A23P20/20

    Abstract: A method for making layers (34) of vegetable leaves (8) comprises the steps of: forming a first uniform bed (6) of vegetable leaves (8) which are laid out flat and randomly superposed; subjecting the first bed (6) of vegetables to a heat treatment; dividing the first bed (6) of heat treated vegetables longitudinally relative to the feed direction (D) to form a plurality of elongate strips (26); superposing the strips (26) over each other to form a second bed (32) composed of a plurality of superposed layers (34) of the first bed (6); cutting the superposed layers (34) to form the second bed (32) into portions (38); and, lastly, deep-freezing the portions (38) made.

    Abstract translation: 用于制造层菜叶（8）的方法（34）包括以下步骤：形成菜叶（8），其是平放和随机重叠的第一均匀床（6）; 使蔬菜的热处理的第一床（6）; 除以沿纵向相对于进料方向（D）热处理蔬菜的第一床（6），以形成细长条的多个（26）; 叠置条带（26）上海誓山盟以形成第一床（6）的重叠层（34）中的多个组成的第二床（32）; 切割重叠层（34），以形成第二床（32）分成多个部分（38）; 并且，最后，深度冷冻的部分（38）制成。

    Verfahren zur Behandlung von Kräutern mittels Mikrowelle
    5.
    发明公开
    Verfahren zur Behandlung von Kräutern mittels Mikrowelle 审中-公开
    通过微波的装置，用于草药治疗的方法

    公开(公告)号：EP1197151A2

    公开(公告)日：2002-04-17

    申请号：EP01730003.9

    申请日：2001-10-09

    Applicant: FRoSTA Aktiengesellschaft

    Inventor： Buschmann, Urban

    IPC: A23B7/04 ,  A23B7/055 ,  A23B7/01 ,  A23B7/015 ,  A23B9/04 ,  A23B9/06 ,  A23B9/10 ,  A23B7/06

    CPC classification number: A23B7/0441 ,  A23B7/012 ,  A23B7/0416 ,  A23B7/055 ,  A23B9/04 ,  A23B9/06 ,  A23B9/10

    Abstract: Die Erfindung betrifft ein Verfahren zur Herstellung tiefgefrorener Kräuter. Grundsätzlich sind die Hersteller von Nahrungsmitteln und dgl. immer bestrebt, Verbesserungen ihrer Produkte zu erreichen. Bei Kräuter ist es immer wünschenswert, ihre Elastizität und Aroma zu erhalten, ihre Haltbarkeit zu verlängern und gleichzeitig die mikrobiologische Belastung der Kräuter deutlich zu reduzieren. Dieses erreicht das erfindungsgemäße Verfahren dadurch, daß die Kräuter in ein leicht kompaktes Gebilde mit einem speziellen Gewicht von 0,01-0,5 g/cm 3 gebracht werden und in der Mikrowelle ggf. unter gleichzeitiger Kühlung und Sauerstoffausschluß behandelt werden, und zwar in einem Temperaturbereich von - 20 bis

    Abstract translation: 本发明涉及一种用于制备冷冻的草药。 基本上，食品生产商等。一直在努力改进他们的产品。 用草药，它总是希望保持其弹性和风味，延长保质期，并在同一时间显著降低药材的微生物负荷。 通过该草药带来的事实来实现本发明的这种方法厘米<3>在具有0.01-0.5克比重容易紧凑的结构/并在微波炉中进行处理，如果必要的话，同时用氧气的排除冷却和，并 虽然在一个温度范围内 - 20到<+ 60℃ 根据微波治疗，他们被消毒或最终enzymdeaktiviert草药的持续时间。 在后一过程中，温度可以上升到高达+ 85℃

    METHOD AND CONVEYOR BELT APPARATUS FOR THE CONTINUOUS GASIFICATION OF CRANBERRIES WITH S02 GAS
    7.
    发明公开
    METHOD AND CONVEYOR BELT APPARATUS FOR THE CONTINUOUS GASIFICATION OF CRANBERRIES WITH S02 GAS 审中-公开
    方法和输送装置与GAS-S02蔓越莓连续气化

    公开(公告)号：EP2888943A4

    公开(公告)日：2016-06-15

    申请号：EP13778386

    申请日：2013-04-15

    Applicant: RAAB CAMALEZ CRISTIAN ALBERTO

    Inventor： RAAB CAMALEZ CRISTIAN ALBERTO

    IPC: A23B7/144 ,  A23B7/04 ,  A23B7/152 ,  A23L3/3445

    CPC classification number: A23B7/152 ,  A23B7/0416 ,  A23B7/144 ,  A23L3/3445

    Abstract: The invention relates to a method for continuous gasification with SO 2 gas, using a conveyor belt apparatus that moves along five stations, each station designed for a specific process and having a pre-determined space or "module" where its process is carried out. The conveyor belt is programmed to alternately advance module 1 and stops in the stations for a certain amount of time or a "break" so that the processes can be simultaneously verified in the five stations. The invention uses the instability of the SO 2 gas in relation to water, a phenomenon which is accentuated and accelerated according to its lowest temperature, reaching its maximum potential at 0ºC. The instability of the gas refers to the fact that the gas is absorbed by the water, forming a sulfurous acid solution. According to the method, the fruit is first cooled and is the exposed to the environment so that the humidity condenses thereon, said cold humidity causing a rapid and total absorption of the SO 2 gas which is dispersed in the environment. The method provides for a sequence in three continuous stations: a refrigeration station, a humidifying station and a gasification station.

    Method for preparing deep-frozen leaf vegetables and device suitable for carrying out the same
    8.
    发明公开
    Method for preparing deep-frozen leaf vegetables and device suitable for carrying out the same 审中-公开
    一种制备速冻叶蔬菜的方法及适用于实施该方法的装置

    公开(公告)号：EP1561382A3

    公开(公告)日：2005-10-26

    申请号：EP05075301.1

    申请日：2005-02-07

    Applicant: Flaminex bvba

    Inventor： Degrijse, Conny

    IPC: A23B7/06 ,  A23B7/04 ,  A23B7/05

    CPC classification number: A23B7/04 ,  A23B7/0416 ,  A23B7/05 ,  A23B7/06

    Abstract: The invention relates to a method for preparing deep-frozen leaf vegetables, wherein the leaf vegetables are washed, blanched and deep-frozen. It is an object of the present invention to provide a method for preparing deep-frozen leaf vegetables wherein the moisture content of the end product can be precisely controlled within certain bounds.

    Abstract translation: 本发明涉及一种制备速冻叶蔬菜的方法，其中叶蔬菜经过洗涤，漂白和深度冷冻。 本发明的一个目的是提供一种制备速冻叶蔬菜的方法，其中最终产品的含水量可以精确地控制在一定范围内。

    Verfahren zur Behandlung von Kräutern mittels Mikrowelle
    10.
    发明公开
    Verfahren zur Behandlung von Kräutern mittels Mikrowelle 审中-公开
    Verfahren zur Behandlung vonKräuternmittels Mikrowelle

    公开(公告)号：EP1197151A3

    公开(公告)日：2002-09-18

    申请号：EP01730003.9

    申请日：2001-10-09

    Applicant: FRoSTA Aktiengesellschaft

    Inventor： Buschmann, Urban

    IPC: A23B7/04 ,  A23B7/055 ,  A23B7/01 ,  A23B7/015 ,  A23B9/04 ,  A23B9/06 ,  A23B9/10 ,  A23B7/06

    CPC classification number: A23B7/0441 ,  A23B7/012 ,  A23B7/0416 ,  A23B7/055 ,  A23B9/04 ,  A23B9/06 ,  A23B9/10

    Abstract: Die Erfindung betrifft ein Verfahren zur Herstellung tiefgefrorener Kräuter. Grundsätzlich sind die Hersteller von Nahrungsmitteln und dgl. immer bestrebt, Verbesserungen ihrer Produkte zu erreichen. Bei Kräuter ist es immer wünschenswert, ihre Elastizität und Aroma zu erhalten, ihre Haltbarkeit zu verlängern und gleichzeitig die mikrobiologische Belastung der Kräuter deutlich zu reduzieren. Dieses erreicht das erfindungsgemäße Verfahren dadurch, daß die Kräuter in ein leicht kompaktes Gebilde mit einem speziellen Gewicht von 0,01-0,5 g/cm 3 gebracht werden und in der Mikrowelle ggf. unter gleichzeitiger Kühlung und Sauerstoffausschluß behandelt werden, und zwar in einem Temperaturbereich von - 20 bis

    Abstract translation: 生产深冷草药的方法使其天然弹性和/或芳香物质被保存，包括将原始产品的致密层经受在0.3-24250MHz频率范围内的交变电磁场， 20摄氏度到60摄氏度以上，是新的。 该方法生产的草药也包括独立权利要求。

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