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1.发明公开Method for preparing pre-cooked potato chips, and for the first frying and second frying and obtaining of fried chips according to this method. 审中-公开一种制备的预煮土豆片用于第一油炸和过程油炸以及第二方法，用于获得根据此方法炒芯片
公开(公告)号：EP2742808A3
公开(公告)日：2014-11-12
申请号：EP14000472.2
申请日：2011-02-08
Applicant: Van Remoortel, Naamloze
Inventor： Van Remoortel, Jozef
Abstract: Method (1) for preparing pre-cooked potato chips, for preventing discoloration and oxidation of non-prefried potato chips upon opening their packaging, characterised in that it comprises the following steps: the blanching (4) of raw pre-cut potato chips at a temperature of 70 to 90°C, and for a sufficiently long time between 5 and 30 minutes, which is chosen such that the guaiacol discolouring time in a peroxidase test (9) on the potato chip is longer than 15 seconds; the cooling (7) to a core temperature of between 0°C and 4°Cand the packaging (8)in bags in an inert or low-oxygen atmosphere.
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公开(公告)号：EP2692245A2
公开(公告)日：2014-02-05
申请号：EP13178535.4
申请日：2013-07-30
Applicant: C.S.I. Compagnie Surgelati Italiana S.P.A.
Inventor： Cammaroto, Antonio , Di Principe, Antonio , Rotunno, Carlo , Esti, Marco , Liburdi, Katia , Benucci, Ilaria
CPC classification number: A23B7/06 , A23B4/0053 , A23B4/01 , A23B7/01 , A23L3/01 , A23L5/13 , A23L5/15 , A23L5/34 , A23N12/04
Abstract: A method and system for preparing a food product for storage by subjecting the food product to microwaves and hot water blanching simultaneously, and subsequently freezing the food product.
Abstract translation: 一种通过使食品同时经受微波和热水烫漂来制备用于储存的食品的方法和系统，随后冷冻食品。
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公开(公告)号：EP2618652A1
公开(公告)日：2013-07-31
申请号：EP11827330.9
申请日：2011-09-20
Applicant: Frito-Lay North America, Inc.
Inventor： BHASKAR, Ajay, Rajeshwar , GRZEDA, Amanda , RAYMOND, Jennifer, Bell , TOPOR, Michael, Grant , TREZZA, Thomas, Anthony
IPC: A01J25/11
CPC classification number: A23B7/10 , A23B7/02 , A23B7/06 , A23L5/19 , A23L5/27 , A23L19/01 , A23L19/13 , A23L19/15 , A23L19/19
Abstract: Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder.
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公开(公告)号：EP1933639A4
公开(公告)日：2013-01-02
申请号：EP06816321
申请日：2006-10-04
Applicant: ASHOURIAN JAMSHID
Inventor： KEELER LAURIE J , SMITH DURWARD A , ASHOURIAN JAMSHID
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公开(公告)号：EP1439760B1
公开(公告)日：2012-12-05
申请号：EP02716558.8
申请日：2002-04-16
Applicant: Wagner, Werner, Erwin
Inventor： Wagner, Werner, Erwin
CPC classification number: A23B7/005 , A23B7/06 , A23B9/02 , A23L7/196 , A23L7/1975 , A23L11/03 , A23L11/31 , A23N17/004
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Patent Agency Ranking6.发明公开Method for the preparation of pre-cooked potato fries and for the prefrying and final frying and fried fries obtainable according to this method 审中-公开用于制备过程预煮炸薯条，其优点和Fertigfritieren和芯片可用这种方法，根据
公开(公告)号：EP2361512A1
公开(公告)日：2011-08-31
申请号：EP11000983.4
申请日：2011-02-08
Applicant: Van Remoortel, Naamloze
Inventor： Van Remoortel, Jozef
IPC: A23L1/217
Abstract: Method (1) for preparing pre-cooked potato chips, for reducing the acrylamide content in fried potato chips, characterised in that it comprises the following steps: the blanching (4) of raw pre-cut potato chips at a temperature of 80 to 90°C, and for a sufficiently long time between 5 and 20 minutes, which is chosen such that the guaiacol discolouring time in a peroxidase test (9) on the potato chip is longer than 30 seconds, and preferably longer than 30 seconds; the cooling (7) to a core temperature of between 0°C and 4°C; the packaging (8)in bags in an inert or low-oxygen atmosphere.
Abstract translation: 方法（1）用于制备预煮土豆片，用于减少油炸薯片的丙烯酰胺含量，DASS它包括以下步骤：热烫（4）的在80〜90的温度下的原始预切薯片 ℃，并进行5至20分钟之间的足够长的时间，在所有这是选择检查做的愈创木酚的薯片上变色时间中过氧化物酶的测试（9）超过30秒，并且优选地长于30秒; 冷却（7）的0和4℃之间℃的核心温度; 所述包装（8），在袋的惰性或低氧气气氛。
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7.发明公开Method for treating mushrooms and a system for performing the same 审中-公开Verfahren zur Behandlung von Pilzen und System zu dessenDurchführung
公开(公告)号：EP2191728A1
公开(公告)日：2010-06-02
申请号：EP08020654.3
申请日：2008-11-27
Applicant: Lenssen Vul- en Sluittechniek BV
Inventor： Lenssen, Mart E.P.J.
CPC classification number: A23L31/00 , A23B7/02 , A23B7/06 , A23B7/148 , A23B7/157 , A23B7/158 , A23L5/00
Abstract: The present invention pertains to a method for treating mushrooms comprising evacuating the mushrooms to remove at least part of the air contained in the mushrooms, treating the mushrooms in a water based medium to replace the removed air by a water based fluid, cutting the treated mushrooms in slices, and blanching the mushroom slices, wherein the slices are blanched with steam. The invention also pertains to a system for performing the said method.
Abstract translation: 本发明涉及一种处理蘑菇的方法，包括抽取蘑菇以除去蘑菇中的至少一部分空气，处理水基培养基中的蘑菇以用水基流体代替去除的空气，切割经处理的蘑菇 在切片中，并将蘑菇片切片，其中切片用蒸汽漂白。 本发明还涉及用于执行所述方法的系统。
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8.发明公开METHOD FOR LOW PRESSURE, LOW TEMPERATURE COOKING VIA THE LINTONIZING sp TM /sp PROCESS 审中-公开程序做饭在低压和低温下的程序LINTONIZINGTM手段
公开(公告)号：EP1643885A4
公开(公告)日：2008-11-05
申请号：EP04753096
申请日：2004-05-21
Applicant: LINTON DAVID B
Inventor： LINTON DAVID B
Abstract: A process for low pressure, low temperature cooking raw vegetables, such as potatoes peppers, corn, onions, peas, yams, carrots, broccoli, eggplant and squash. The process includes cleaning the raw vegetables, rinsing them, blanching them, removing excess water from the vegetables, subjecting the vegetables to a significant vacuum while still heated from the blanching process, removing the vacuum from the vegetables and then packaging the processed vegetables for subsequent use and/or further preparation.
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公开(公告)号：EP1738660A2
公开(公告)日：2007-01-03
申请号：EP06250008.7
申请日：2006-01-04
Applicant: Lyco Manufacturing, Inc.
Inventor： Zittel, David R. , Maupin, Daniel D.
CPC classification number: A23N12/04 , A23B7/06 , A23L3/00 , Y02A40/922
Abstract: A food processing apparatus includes a tank defining a heat compartment having an inlet end for receiving food product and an outlet end for discharging food product, an inlet for introducing a non-liquid heat transfer medium to the heat compartment, and a drum rotatably mounted within the inner compartment and having an auger therein. The auger advances food product within the tank from the inlet end toward the outlet end and through the non-liquid heat transfer medium. The apparatus includes a recirculation mechanism configured and adapted to create a uniform temperature pattern within the heat compartment and to transfer non-liquid heat transfer medium from the outlet end of the heat compartment to the inlet end of the heat compartment.
Abstract translation: 一种食品加工设备包括：限定加热室的罐，该加热室具有用于接收食品的入口端和用于排出食品的出口端;用于将非液体传热介质引入到加热室的入口;以及可旋转地安装在加热室内的滚筒 内隔间并在其中具有螺旋钻。 螺旋推进器将食品从入口端向出口端推进并通过非液体传热介质。 该设备包括再循环机构，该再循环机构构造并且适于在加热室内产生均匀的温度图案并且将非液体传热介质从加热室的出口端传送到加热室的入口端。
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10.发明公开Procédé de traitement de fruits et légumes par immersion et installation correspondante 有权一种通过扣篮和设备水果和蔬菜的治疗中
公开(公告)号：EP1679005A2
公开(公告)日：2006-07-12
申请号：EP06005485.5
申请日：2002-07-08
Applicant: XEDA INTERNATIONAL
Inventor： Sardo, Alberto
Abstract: Ce procédé consiste à :
fournir un bain d'une composition aqueuse traitante (12),
placer les fruits ou légumes (3) dans des moyens de retenue (4),
abaisser les moyens de retenue pour immerger complètement les fruits ou légumes dans le bain,
soulever les moyens de retenue pour retirer les fruits ou légumes du bain,
Il comprend, après immersion complète des fruits ou légumes et avant leur retrait du bain, les étapes intermédiaires consistant à :
soulever les moyens de retenue pour qu'au moins une partie des fruits ou légumes qui y sont contenus émergent du bain, et
abaisser les moyens de retenue pour immerger à nouveau complètement les fruits ou légumes qu'ils contiennent dans le bain.Abstract translation: 水果或蔬菜（3）的处理包括将它们放置在一个容器（4），降低了容器到处理浴（12），这样做的水果或蔬菜被完全呼叫浸入，提高容器所以做了水果或蔬菜至少部分地 从浴室出来，再次降低容器放入处理浴所以没有水果或蔬菜完全沉浸呼叫，提高集装箱所以没有水果或蔬菜完全呼叫从浴中取出。 因此独立claimsoft包括用于执行上述方法中，包括用于执行所指示的操作和控制单元装置。
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