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公开(公告)号:JP2001258484A
公开(公告)日:2001-09-25
申请号:JP2000080821
申请日:2000-03-22
申请人: ANRITSU CORP
发明人: UEYAMA HIDEHIRO , YASUDA KEIJI
摘要: PROBLEM TO BE SOLVED: To provide a subject tending system designed to store and hold the contents concerning treatments to be taken for defective food produced in the food production process. SOLUTION: This defective food tending system 7 where respective to-be- processed foods taken into successively are processed using a food processing arrangement, a physical parameter indicating the processing histories of the respective foods thus processed is measured, and if the physical parameter thus measured goes beyond an acceptable range, the food (s) in question is judged as defective food (s), has an alarm detection memory 16 for storing both the measurement and data of measurement for the physical parameter of each of the foods judged as defective foods 2b, an alarm display means 24 for displaying the above information in a list form, treatment input screen 18a for specifying treatments on the respective foods in question, and a defective food treatment memory 17 for storing the treatments thus specified.
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公开(公告)号:JP2000060519A
公开(公告)日:2000-02-29
申请号:JP23700598
申请日:1998-08-24
申请人: KIBUN SHOKUHIN KK
发明人: HARADA MASARU
摘要: PROBLEM TO BE SOLVED: To provide a molding drum whose width can be adjusted in response to the length of a food material to be rotated and processed. SOLUTION: The flanges 3, 4 of a molding drum 1 for rotating and molding a food raw material are laterally movably attached to the threaded portion of a substrate 2. The width of a molding portion is adjusted in response to the width of a food material 24 and subsequently fixed. A synthetic fiber layer 7 and an elastomer layer 6 are disposed in the contact portion of the molding drum with the food material 24.
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公开(公告)号:JP2000060505A
公开(公告)日:2000-02-29
申请号:JP7625499
申请日:1999-03-19
申请人: NESTLE SA
IPC分类号: A23L1/00 , A23L19/00 , A23L23/10 , A23L27/00 , A23L35/00 , A23P1/00 , A23P1/02 , A23P1/10 , A23L1/48
摘要: PROBLEM TO BE SOLVED: To obtain an auxiliary cooking material useful as a cooking material for cooking meats, vegetables, pastas, etc., and having an attractive appearance by holding fillings such as meat pieces on binding materials having an irregular bar-like shape and comprising a fat and a dehydrated base. SOLUTION: This auxiliary cooking material has an irregular bar-like shape, and is obtained by holding 8-50 wt.% of (C) a visible component on binding materials comprising (A) 15-35% of a fat and (B) 20-70% of a dehydrated base. The component A is preferably hydrogenated palm fat having a melting point of 41-46 deg.C. The component B can contain, for example, sugar, salt, spices, a protein hydrolysate, a flavor-imparting agent and a binder such as starch. The component C is preferably vegetables, fruits, meats, fishes, an aromatic herb, etc. The auxiliary cooking material is preferably obtained by mixing the component C with the component A and the melted component B, rolling the mixture, and further continuously sequentially forming, cutting and cooling the rolled product.
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公开(公告)号:JP2000014362A
公开(公告)日:2000-01-18
申请号:JP19972298
申请日:1998-06-30
摘要: PROBLEM TO BE SOLVED: To make various kinds of fish paste round into balls and then to press mold them into circular forms by a single machine, in which an automated molding machine molds fish paste into thick-walled or flat molded shapes. SOLUTION: This molding installation has a belt conveyor 2 for conveying food EA molded by an automated molding machine 10, and has on the conveyance passage both an automated ball-forming apparatus 33A for making the food EA round in balls EC and an automated press molding apparatus 33B for press molding the ball-like molded food EC into circular forms.
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公开(公告)号:JPH11332537A
公开(公告)日:1999-12-07
申请号:JP14448498
申请日:1998-05-26
发明人: SAITO HIDEO , OBA SUSUMU
摘要: PROBLEM TO BE SOLVED: To form skewered food product easy to eat. SOLUTION: This skewered food product is produced by fixing plural pieces of food materials in a state placed side by side at the interval of 10-20 mm on a skewer 2, followed by thawing them, and then by covering them with a coating 3 of batter in such a way that the pieces of food materials are tied in a row, followed by deep-frying them. In this instance, the viscosity of the coating 3 for covering food materials is 30,000-70,000 cP.
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公开(公告)号:JP2948699B2
公开(公告)日:1999-09-13
申请号:JP20177692
申请日:1992-07-07
申请人: NAGAOKA SHINJI
发明人: NAGAOKA SHINJI
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