公开(公告)号：US5582854A

公开(公告)日：1996-12-10

申请号：US267615

申请日：1994-06-29

申请人： Chiaki Nosaka ,  Tomoaki Hisatsuka

发明人： Chiaki Nosaka ,  Tomoaki Hisatsuka

IPC分类号： H05B6/64 ,  H05B6/00

CPC分类号： H05B6/6494

摘要： A method and apparatus of preparing heat-gelled foods, dried instant foods together with water added thereto, and liquid food, using microwaves, wherein the food to be prepared by microwave heating is placed in a vessel and at least one protrusion is arranged in the vessel. The protrusion is made of a material having a function of collecting microwaves and upon subjection to microwaves collects the microwaves and results in uniform heating of the food placed in the vessel.

摘要翻译： 一种制备热凝胶食品的方法和装置，其中加入水的干燥速食食品和使用微波的液体食品，其中通过微波加热制备的食物被放置在容器中，并且至少一个突起被布置在 船只。 突起由具有收集微波功能的材料制成，并且在接收微波收集微波并导致放置在容器中的食物的均匀加热时。

公开(公告)号：US06818242B2

公开(公告)日：2004-11-16

申请号：US10192513

申请日：2002-07-11

申请人： Morihiro Sada ,  Sachiyo Yoshida ,  Eri Hoshikawa ,  Tomoyuki Hirota ,  Shundo Harada ,  Chiaki Nosaka ,  Takeshi Nishinomiya ,  Hirofumi Terazaki ,  Masata Mitsuiki ,  Takashi Futatsugi

发明人： Morihiro Sada ,  Sachiyo Yoshida ,  Eri Hoshikawa ,  Tomoyuki Hirota ,  Shundo Harada ,  Chiaki Nosaka ,  Takeshi Nishinomiya ,  Hirofumi Terazaki ,  Masata Mitsuiki ,  Takashi Futatsugi

IPC分类号： A23L101

CPC分类号： A23L13/00 ,  A23L5/11 ,  A23L5/13 ,  A23L7/11

摘要： A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50° C. to 200-280° C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

摘要翻译： 中国油炸饺子的生产方法包括在运送机上装载肉饺，将肉馅饺子放在传送带上，并通过将输送机的温度从50℃提高到200-280℃，将肉饺子炸成1 -8分钟，因为输送机将肉饺子向下游移动。

公开(公告)号：US06759075B2

公开(公告)日：2004-07-06

申请号：US10133401

申请日：2002-04-29

申请人： Emi Miyazaki ,  Eri Hoshikawa ,  Makoto Tanabe ,  Chiaki Nosaka

发明人： Emi Miyazaki ,  Eri Hoshikawa ,  Makoto Tanabe ,  Chiaki Nosaka

IPC分类号： A23L139

CPC分类号： A23L23/00

摘要： A fond de veau is produced by boiling baked meats for extraction independently, separating a boiled extract therefrom, and reacting a protease with at least a residue of the meats to produce a protein decomposition solution, and then using said protein decomposition solution and said boiled extract separated from the baked meats boiled; or a protein hydrolytic solution obtained by reacting a protease on baked meats without boiling, with a boiled extract of fried vegetables. There is provided a process for easily producing a fond de veau in an industrial manner that has a quality equivalent to a fond de veau produced by a professional culinarian in a high yield.

摘要翻译： 通过将煮熟的肉类独立地提取，分离煮沸的提取物，并使蛋白酶与至少一种肉类的残留物反应以产生蛋白质分解溶液，然后使用所述蛋白质分解溶液和所述煮沸的提取物 与烤肉分开煮熟; 或者通过在没有煮沸的烘烤肉上使蛋白酶反应而获得的蛋白质水解溶液与煮蔬菜的煮沸提取物。 提供了一种以工业方式轻松制作喜爱的过程，其质量相当于由高产量的专业古玩师生产的优质产品。