公开(公告)号：US07022512B2

公开(公告)日：2006-04-04

申请号：US10789635

申请日：2004-02-27

申请人： William R. Barclay

发明人： William R. Barclay

IPC分类号： C12N1/00 ,  C12N1/14 ,  C12P1/00 ,  C12P7/64

CPC分类号： A23K40/25 ,  A23C9/20 ,  A23K10/16 ,  A23K10/30 ,  A23K20/158 ,  A23K40/20 ,  A23K40/35 ,  A23K50/00 ,  A23K50/10 ,  A23K50/75 ,  A23K50/80 ,  A23L5/00 ,  A23L11/07 ,  A23L13/00 ,  A23L13/43 ,  A23L13/50 ,  A23L15/20 ,  A23L17/00 ,  A23L17/40 ,  A23L17/65 ,  A23L19/09 ,  A23L25/30 ,  A23L29/065 ,  A23L31/00 ,  A23L33/12 ,  A61K31/20 ,  A61K31/202 ,  C11B1/10 ,  C12N1/14 ,  C12P7/6463 ,  C12P7/6472 ,  Y02A40/818 ,  Y10S435/911 ,  Y10S435/946

摘要： Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a preferred embodiment of the present invention, the process produces microflora having a cell aggregate size useful for the production of food products for use in aquaculture. Further disclosed is a food product which includes Thraustochytrium, Schizochytrium, and mixtures thereof, and a component selected from flaxseed, rapeseed, soybean and avocado meal. Such a food product includes a balance of long chain and short chain omega-3 highly unsaturated fatty acids.

摘要翻译： 本发明公开了一种生长微囊藻毒裂症，裂殖壶菌及其混合物的方法，其包括在含有非氯化钠的钠盐，特别是硫酸钠的发酵培养基中生长微生物群落。 在本发明的优选实施方案中，该方法产生具有可用于生产用于水产养殖的食品的细胞聚集体尺寸的微生物群落。 还公开了一种食品，其包括破囊壶菌，裂殖壶菌及其混合物，以及选自亚麻籽，油菜籽，大豆和鳄梨粉的成分。 这种食品包括长链和短链ω-3高度不饱和脂肪酸的平衡。

公开(公告)号：US20060051467A1

公开(公告)日：2006-03-09

申请号：US10529477

申请日：2003-09-03

申请人： Hiromichi Minakawa

发明人： Hiromichi Minakawa

IPC分类号： A23L1/01

CPC分类号： A23L17/00 ,  A23L5/15 ,  A23L5/19 ,  A23L5/27 ,  A23L13/428

摘要： Provided are a method of microwave cooking of raw meat or raw marine products in which an unpleasant fishy odor is prevented from occurring during microwave cooking, a seasoning for microwave cooking, and a food for microwave cooking. A food containing at least an organic acid is used as a seasoning for microwave cooking. A food for microwave cooking is prepared by seasoning raw meat or a raw marine product so that the seasoning for microwave cooking is fixed on the surface of the raw meat or the raw marine product. The food for microwave cooking is microwave-heated.

摘要翻译： 本发明提供一种微波烹饪时微波烹饪方法，其中防止在微波炉烹饪期间发生不愉快的腥臭味，微波烹调调味料和微波烹饪用食品。 使用至少含有机酸的食物作为微波烹调调味料。 通过调味生肉或原始海产​​品制备微波炉烹饪食物，将微波烹调调味料固定在生肉或原始海产​​品表面。 微波炉烹饪的食物是微波加热的。

公开(公告)号：US20050244557A1

公开(公告)日：2005-11-03

申请号：US11103624

申请日：2005-04-12

申请人： Hein Rijnbeek ,  Fred Murphy

发明人： Hein Rijnbeek ,  Fred Murphy

IPC分类号： A23B4/00 ,  A23B4/06 ,  A23L17/00 ,  B65B25/00 ,  B65B31/02 ,  B65D81/02 ,  B65D81/20

CPC分类号： A23B4/06 ,  A23L17/00 ,  B65D81/025 ,  B65D81/2007

摘要： In a method for vacuum packaging a pre-cooked lobster, a bulge, and a horn-receiving notch in that bulge are formed of a plastic tray. The lobster is placed in this tray with a wrapping sheet over it. The bulge and the notch are formed so that the horn of the lobster extends substantially tangent with the wrapping sheet and with the surfaces of the notch. Vacuum is applied between the tray and the wrapping sheet to vacuum-pack the lobster into the tray, thereby enclosing the lobster in a sealed package, with the horn extending tangent to the surfaces of the package surrounding the horn.

摘要翻译： 在真空包装的方法中，在该凸起中的预煮龙虾，凸起和喇叭接收凹口由塑料托盘形成。 将龙虾放在该托盘中，其上装有一个包装纸。 凸起和凹口形成为使得龙虾的角部与包裹片和凹口的表面基本上切线延伸。 在托盘和包装片之间施加真空以将龙虾真空地包装到托盘中，从而将龙虾封闭在密封的包装中，其中喇叭的延伸部分与围绕喇叭的包装表面相切。

公开(公告)号：US06875457B1

公开(公告)日：2005-04-05

申请号：US09547223

申请日：2000-04-11

申请人： Kenichi Hiraoka

发明人： Kenichi Hiraoka

IPC分类号： A23B4/14 ,  A23B20060101 ,  A23B4/24 ,  A23L5/41 ,  A23L17/00 ,  A23L1/325

CPC分类号： A23B4/24 ,  A23L5/41 ,  A23L17/00

摘要： The present invention relates a method of preventing the browning or darkening in fish so as to provide fish having color which is the same as that of the freshly caught fish. The present invention also relates to a method of preparing food from such fish.

摘要翻译： 本发明涉及一种防止鱼类褐变或变暗的方法，以提供与新鲜捕获的鱼相同颜色的鱼。 本发明还涉及从这种鱼制备食物的方法。

公开(公告)号：US20050042342A1

公开(公告)日：2005-02-24

申请号：US10468504

申请日：2002-02-21

申请人： Asbjorn Misund ,  Bard Misund

发明人： Asbjorn Misund ,  Bard Misund

IPC分类号： A23B4/08 ,  A23B4/06 ,  A23L17/00 ,  A23K1/00

CPC分类号： A23B4/068 ,  A23B4/06 ,  A23B4/064 ,  A23L17/00

摘要： A process for the production of ready-to-prepare portions of freshly caught fish such as cod, saithe, salmon, trout etc., comprising the steps of: catch and quality control; 2) gutting and filleting; 3) deep-freezing; 3) acceptance at processing facility and quality control; 4) defrosting; 5) portioning and placing in transport or retail packaging; 6) cooling/freezing; and 8) packing, wherein a) the deep-freezing in step 3) is carried out as an “interleave” freezing of the individual fillets with interleaving to about −20° C.; b) the defrosting in step 5) is carried out in a brine solution containing 0.5-5% NaCl and 0.5-10% commercially available 60% K-Lac; c) the cooling/freezing in step 7) is carried out as a shell-freezing with CO2 saturation and cooling with CO2 in CO2 cabinets to as close to the freezing point of the product as possible, adjusted according to the intended distance of transport; d) packing in an open system where air is replaced by a mixture of N2+CO2 as a transport and packaging atmosphere.

摘要翻译： 一种生产新鲜捕捞鱼类如鳕鱼，鲑鱼，鲑鱼，鳟鱼等的准备好部分的方法，包括以下步骤：捕获和质量控制; 2）内脏和圆角; 3）深冻; 3）加工设施验收和质量控制; 4）除霜; 5）分发和放置运输或零售包装; 6）冷却/冷冻; 和8）包装，其中a）步骤3）中的深度冷冻作为单独的切片的交错冻结进行约-20℃; b）步骤5）中的除霜在含有0.5-5％NaCl和0.5-10％市售60％K-Lac的盐水溶液中进行; c）步骤7）中的冷却/冷冻作为具有CO 2饱和的壳冷冻并且在二氧化碳柜中用CO 2冷却以尽可能接近产品的凝固点进行，根据预期的运输距离进行调节; d）在开放系统中进行包装，其中空气由作为运输和包装气氛的N 2 + CO 2混合物代替。

公开(公告)号：US20040247754A1

公开(公告)日：2004-12-09

申请号：US10884303

申请日：2004-07-02

发明人： Harith A. Razaa

IPC分类号： A23L001/36

CPC分类号： A23B4/08 ,  A23B4/26 ,  A23L13/426 ,  A23L13/428 ,  A23L13/43 ,  A23L13/70 ,  A23L17/00

摘要： Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an aqueous starch solution. Optionally, the processes may further comprise freezing the vacuum tumbled food product in a liquid freeze bath.

摘要翻译： 用于制备食品的方法和通过这些方法生产的产品包括用水性调味剂溶液和/或脂质在淀粉水溶液中的分散体真空翻转食品。 任选地，所述方法还可以包括在液体冷冻浴中冷冻真空翻滚的食品。

公开(公告)号：US20040241306A1

公开(公告)日：2004-12-02

申请号：US10737242

申请日：2003-12-16

申请人： Unilever Home & Personal Care USA, Division of Conopco, Inc.

发明人： Renoo Avinash Blindt ,  Bronwyn Elliott

IPC分类号： A23L001/05

CPC分类号： A23C9/1544 ,  A23C9/1542 ,  A23C19/0765 ,  A23C19/09 ,  A23C19/093 ,  A23L9/10 ,  A23L17/00 ,  A23L17/70 ,  A23L19/115 ,  A23L29/238 ,  A23L29/256 ,  A23L29/27 ,  A23L29/272 ,  A23L29/284 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/5086 ,  A23V2250/507 ,  A23V2250/54 ,  A23V2250/5066 ,  A23V2250/50364 ,  A23V2250/5048

摘要： A gelled food product can be prepared by heating thermo-reversible sheared gel that is based on non-starch polysaccharide gelling agent and that comprises a combined amount of water and fat of 60-99.9 wt %, to a temperature of 60-95null C. and allowing the gel to set in a mould under quiescent conditions. There is also provided a semi-finished product comprising a closed container that contains thermo-reversible sheared gel suitable for use in the present method, which sheared gel is based on non-starch polysaccharide gelling agent and comprises a combined amount of water and fat of 60-99.9 wt %, which container is provided with instructions to the user to heat the sheared gel to a temperature of 60-95null C. and allow the gel to set.

摘要翻译： 可以通过加热基于非淀粉多糖胶凝剂的热可逆剪切凝胶并且包含60-99.9重量％的水和脂肪的组合量至60-95℃的温度来制备胶凝的食品 并允许凝胶在静止条件下置于模具中。 还提供了一种半成品，其包括密封容器，其包含适用于本方法的热可逆剪切凝胶，其剪切凝胶基于非淀粉多糖胶凝剂，并且包含组合量的水和脂肪 60-99.9重量％，该容器被提供给使用者的说明书以将剪切的凝胶加热到60-95℃的温度并允许凝胶凝固。

公开(公告)号：US20040191380A1

公开(公告)日：2004-09-30

申请号：US10824374

申请日：2004-04-15

发明人： Yuichiro Uchida

IPC分类号： A23B004/00

CPC分类号： A23B4/06 ,  A23B4/064 ,  A23L7/196 ,  A23L17/00 ,  A23L17/60 ,  A23L17/75 ,  A23P20/10

摘要： There is provided a technique for producing sushi, in which the sushi body and the exterior kelp can be eaten together in the harmonized synergistic flavor and mastication feeling, the integral tight mastication feeling can be given by the trinity of kelp, sushi material and vinegared rice, and in addition, the delivery can be realized at ordinary temperature for a long period of time. There is disclosed a process for producing sushi, comprising rolling a sushi body that a seasoning treated sushi material and vinegared rice have been combined together in a cooked edible kelp to form an edible kelp rolled sushi, covering the whole surface of said edible kelp rolled sushi in adhesion with a shape-keeping film, freezing said edible kelp rolled sushi covered with the shape-keeping film, in addition, seal-packaging said shape-keeping film covered and frozen sushi, which has been rolled in kelp, and then, if necessary, freeze storing said seal-packaged edible kelp rolled sushi. The present invention further relates to a process for producing the above-described sushi, wherein the frozen edible kelp rolled sushi is thawed. The present invention further relates to the sushi produced by the above-described process, and in addition a circulation process or system of sushi at ordinary temperature, in which the sushi is circulated at ordinary temperature.

摘要翻译： 提供了一种生产寿司的技术，其中可以在协调的协调味道和咀嚼感中一起食用寿司和外海藻，由海带，寿司材料和醋米饭三位一体赋予整体的紧致咀嚼感 ，此外，可以在常温下长时间实现输送。 公开了一种寿司的制造方法，其特征在于，将经过调味处理的寿司和米饭组合在一起的熟食用海带卷起来，形成可食用的海藻卷寿司，覆盖所述食用海带卷寿司 与保鲜膜粘合，冷冻用保鲜膜覆盖的可食用的海带卷寿司，另外密封包装已经被海带卷起的保鲜膜和冷冻寿司，然后如果 必要时，冻结储存所述密封包装的可食海带卷寿司。 本发明还涉及一种生产上述寿司的方法，其中将冷冻的可食海带卷寿司解冻。 本发明还涉及通过上述方法生产的寿司，另外还涉及寿司在常温下循环的常温寿司的循环过程或系统。

公开(公告)号：US20040022930A1

公开(公告)日：2004-02-05

申请号：US10276065

申请日：2003-01-15

发明人： Per Olav Skjervold ,  Svein Olav Fjaera ,  Jan Ove Morlandsto ,  Olav Svendsen

IPC分类号： A23L001/325

CPC分类号： A22C25/166 ,  A23B4/16 ,  A23L17/00 ,  A23L17/75

摘要： Method of producing raw fish meat products by substantially removing the pin-bones from the fish meat before resolution of rigor, including pre-rigor and in-rigor. The products obtained by this method have improved microbial, textural and sensorial qualities as compared to conventional post-rigor fish meat products. Additionally, there is provided a method of providing a raw composite fish meat product comprising adding a bonding agent to raw fish meat parts wherein pin-bones have been removed before resolution of rigor.

摘要翻译： 生产鱼肉制品的方法，在解决严格之前，通过从鱼肉中大量除去针骨，包括预先严格和严格的生产。 通过该方法获得的产品与常规的后严格鱼肉产品相比具有改善的微生物，结构和感官品质。 此外，提供了一种提供原料复合鱼肉制品的方法，包括向生鱼肉部分添加粘合剂，其中在解决严格之前已经除去针骨。

公开(公告)号：US06410281B1

公开(公告)日：2002-06-25

申请号：US09461663

申请日：1999-12-14

申请人： William R. Barclay

发明人： William R. Barclay

IPC分类号： A01N2500

CPC分类号： C12P7/6472 ,  A23C9/20 ,  A23K10/16 ,  A23K20/158 ,  A23K40/20 ,  A23K40/25 ,  A23K40/35 ,  A23K50/00 ,  A23K50/10 ,  A23K50/75 ,  A23K50/80 ,  A23L11/07 ,  A23L13/00 ,  A23L13/43 ,  A23L13/50 ,  A23L15/20 ,  A23L17/00 ,  A23L17/40 ,  A23L17/65 ,  A23L19/09 ,  A23L25/30 ,  A23L29/065 ,  A23L33/12 ,  A61K31/202 ,  C11B1/10 ,  C12N1/14 ,  Y02A40/818 ,  Y10S435/946

摘要： A process is provided for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a preferred embodiment of the present invention, the process produces microflora having a cell aggregate size useful for the production of food products for use in aquaculture. Further disclosed is a food product which includes Thraustochytrium, Schizochytrium, and mixtures thereof, and a component selected from flaxseed, rapeseed, soybean and avocado meal. Such a food product includes a balance of long chain and short chain omega-3 highly unsaturated fatty acids. Corrosion in a fermentor is reduced by obtaining microorganisms such as those of the genus Thraustochytrium or Schizochytrium from a saline environment and growing the microorganisms in the fermentor in a culture medium containing sodium ions provided by a non-chloride sodium salt such that the chloride concentration in the medium is less than about 3 grams chloride per liter.

摘要翻译： 提供了用于生长微生物群落破囊壶菌，裂殖壶菌及其混合物的方法，其包括在含有非氯化钠的钠盐，特别是硫酸钠的发酵培养基中生长微生物群落。 在本发明的优选实施方案中，该方法产生具有可用于生产用于水产养殖的食品的细胞聚集体尺寸的微生物群落。 还公开了一种食品，其包括破囊壶菌，裂殖壶菌及其混合物，以及选自亚麻籽，油菜籽，大豆和鳄梨粉的成分。 这种食品包括长链和短链ω-3高度不饱和脂肪酸的平衡。 通过从盐水环境中获得诸如破囊壶菌属或裂殖壶菌属的微生物并在含有由非氯化钠盐提供的钠离子的培养基中培养发酵罐中的微生物，从而减少发酵罐中的腐蚀，使得氯化物浓度 培养基每升不到约3克氯化物。