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公开(公告)号：US20120121775A1
公开(公告)日：2012-05-17
申请号：US13373040
申请日：2011-11-01
IPC分类号： A23G9/32 , A23L1/0532 , A23L1/0526 , A23L1/19 , A23L1/0534 , A23L1/0522 , A23L1/0562 , A23L1/035 , A23G9/42 , A23L1/054
CPC分类号： A23D7/0053 , A23D7/011 , A23D7/02 , A23D7/04 , A23D7/05 , A23G9/04 , A23G9/32 , A23L27/10 , A23L29/20
摘要： A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition.
摘要翻译： 通过制备美味的非乳制脂肪组合物的水性乳液，将乳液稳定剂分散在水性乳液中，将稳定的乳液加热至亚沸点温度，然后将乳液冷冻至 温度低于美味的非乳制品脂肪组合物的熔点。
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公开(公告)号：US09380798B2
公开(公告)日：2016-07-05
申请号：US13373040
申请日：2011-11-01
IPC分类号： A23G9/04 , A23G9/32 , A23D7/00 , A23D7/005 , A23D7/01 , A23D7/02 , A23D7/04 , A23D7/05 , A23L1/05 , A23L1/221
CPC分类号： A23D7/0053 , A23D7/011 , A23D7/02 , A23D7/04 , A23D7/05 , A23G9/04 , A23G9/32 , A23L27/10 , A23L29/20
摘要： A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition.
摘要翻译： 通过制备美味的非乳制脂肪组合物的水性乳液，将乳液稳定剂分散在水性乳液中，将稳定的乳液加热至亚沸点温度，然后将乳液冷冻至 温度低于美味的非乳制品脂肪组合物的熔点。
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公开(公告)号：US20120121770A1
公开(公告)日：2012-05-17
申请号：US13373039
申请日：2011-11-01
CPC分类号： A23D7/0053 , A23D7/011 , A23D7/02 , A23D7/04 , A23D7/05 , A23G9/04 , A23G9/32 , A23L27/10 , A23L29/20
摘要： A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition.
摘要翻译： 通过制备美味的非乳制脂肪组合物的水性乳液，将乳液稳定剂分散在水性乳液中，将稳定的乳液加热至亚沸点温度，然后将乳液冷冻至 温度低于美味的非乳制品脂肪组合物的熔点。
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公开(公告)号：US20130109285A1
公开(公告)日：2013-05-02
申请号：US13373041
申请日：2011-11-01
IPC分类号： A22C29/04
CPC分类号： A22C29/046
摘要： A cryogen-blanching technique involves brief exposure of an oyster shell to a cryogen. The cryo-blanching weakens the oyster's muscles that close the bivalve tightly shut, but preserves the natural condition of the bulk of the oyster meat. The weakening of the oyster's holding muscles allows shucking the oyster meat in its fresh or natural state without damage or shell fragments.
摘要翻译： 冷冻漂白技术涉及将牡蛎壳短暂暴露于冷冻剂。 冷冻烫发削弱了牡蛎的肌肉紧紧关闭双壳类，但保留了大部分牡蛎肉的自然条件。 牡蛎控制肌肉的削弱使牡蛎肉在新鲜或自然状态下脱落而不会受到破坏或破碎。
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公开(公告)号：US20120082770A1
公开(公告)日：2012-04-05
申请号：US12924805
申请日：2010-10-04
申请人： Maxime Jean Jerome Bilet , Grant Lee Crilly , Nathan P. Myhrvold , Christopher Charles Young , M.G. Johnny Zhu
发明人： Maxime Jean Jerome Bilet , Grant Lee Crilly , Nathan P. Myhrvold , Christopher Charles Young , M.G. Johnny Zhu
摘要： Cooked meat servings have puffed, crunchy skins surrounding tender and succulent flesh portions. Entire meat pieces including the flesh portions and the skin portions covering or encasing the flesh portions are cooked in a manner that leaves neither portion under- or over-cooked.
摘要翻译： 煮熟的肉份已经膨胀，酥脆的皮肤周围嫩嫩肉质的部分。 包括肉肉部分和覆盖或包裹肉肉部分的皮肤部分的整个肉片以不使部分过度或过度烹饪的方式烹饪。
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公开(公告)号：US20120070547A1
公开(公告)日：2012-03-22
申请号：US13136969
申请日：2011-08-15
CPC分类号： A23L1/217 , A23L5/32 , A23L19/14 , A23L19/18 , A23V2002/00 , A23V2300/48
摘要： Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
摘要翻译： 炸薯条风味食品通过在油炸之前修饰水分含量和产品表层的质地来制备。 表面改性包括表面固化，酶处理，淀粉浸渍和/或超声处理。
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公开(公告)号：US09179699B2
公开(公告)日：2015-11-10
申请号：US12924039
申请日：2010-09-17
CPC分类号： A23L1/217 , A23L5/32 , A23L19/14 , A23L19/18 , A23V2002/00 , A23V2300/48
摘要： Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
摘要翻译： 炸薯条风味食品通过在油炸之前修饰水分含量和产品表层的质地来制备。 表面改性包括表面固化，酶处理，淀粉浸渍和/或超声处理。
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公开(公告)号：US09011950B2
公开(公告)日：2015-04-21
申请号：US13136976
申请日：2011-08-15
CPC分类号： A23L1/217 , A23L5/32 , A23L19/14 , A23L19/18 , A23V2002/00 , A23V2300/48
摘要： Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
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公开(公告)号：US20120070539A1
公开(公告)日：2012-03-22
申请号：US12924039
申请日：2010-09-17
IPC分类号： A23L1/216
CPC分类号： A23L1/217 , A23L5/32 , A23L19/14 , A23L19/18 , A23V2002/00 , A23V2300/48
摘要： Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
摘要翻译： 炸薯条风味食品通过在油炸之前修饰水分含量和产品表层的质地来制备。 表面改性包括表面固化，酶处理，淀粉浸渍和/或超声处理。
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公开(公告)号：US09049877B2
公开(公告)日：2015-06-09
申请号：US13136969
申请日：2011-08-15
CPC分类号： A23L1/217 , A23L5/32 , A23L19/14 , A23L19/18 , A23V2002/00 , A23V2300/48
摘要： Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
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