公开(公告)号：US2405574A

公开(公告)日：1946-08-13

申请号：US46456742

申请日：1942-11-05

申请人： BRYN MAWR LAB

发明人： GAMMA JOHN A

IPC分类号： A23L13/30

CPC分类号： A23L13/30

公开(公告)号：US11122822B2

公开(公告)日：2021-09-21

申请号：US15556289

申请日：2016-03-07

申请人： CITRUS JUNOS S. A R.L.

发明人： Yannick Alleno

IPC分类号： A23L27/26 ,  A23L2/56 ,  A23L27/29 ,  A23L17/20 ,  A23L27/10 ,  A23L13/30 ,  A23L27/12

摘要： A method for extracting and concentrating the flavours of one of more foodstuffs, including the steps of (a) cooking the foodstuff or foodstuffs under vacuum for a duration of 1 to 15 hours, preferably between 1.5 and 13 hours, at a temperature of between 50 and 90° C., preferably between 70 and 88° C., more preferably between 80 and 86° C., in order to obtain an exudate of the foodstuff or foodstuffs, (b) collecting the exudate, (c) crystallising the water contained in the exudate in the form of ice by freezing the exudate, and (d) obtaining a concentrated extract of flavours from the exudate by separating the ice crystals from the remainder of the exudate, where step (a) of under vacuum cooking is carried out in bags of the vacuum bag type.

公开(公告)号：US20200000132A1

公开(公告)日：2020-01-02

申请号：US16485566

申请日：2018-02-13

申请人： Yoo Taek KIM

发明人： Yoo Taek KIM ,  Yu Ri LEE ,  Yong Seob JEONG

IPC分类号： A23L13/30 ,  A23B4/02 ,  A23L27/14 ,  A23L5/10 ,  A23P30/32 ,  A23J1/02 ,  A23G3/40 ,  A23G3/50

摘要： Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30° C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative.

公开(公告)号：US5955124A

公开(公告)日：1999-09-21

申请号：US594489

申请日：1996-01-31

申请人： Kaoru Kubota ,  Naoko Tsuyoshi ,  Shigeru Yamanaka ,  Toshio Kato ,  Hisao Fukuda

发明人： Kaoru Kubota ,  Naoko Tsuyoshi ,  Shigeru Yamanaka ,  Toshio Kato ,  Hisao Fukuda

IPC分类号： A23L23/00 ,  A23J3/16 ,  A23L13/30 ,  A23L13/70 ,  A23L27/00 ,  A23L27/10 ,  A23L27/21 ,  A23L27/24 ,  A23L27/26 ,  A23L27/50 ,  A23L27/60 ,  A23B4/10 ,  A23B4/20

CPC分类号： A23L23/00 ,  A23L13/30 ,  A23L13/74 ,  A23L27/24 ,  A23L27/26 ,  A23L27/50

摘要： The present invention provides a method for producing a condiment with decreased animal smell and which has increased beefwise taste and greater body flavor and complex flavor. The condiment is produced by blending therein denatured meat and/or the extract thereof, wherein the denatured meat is obtained by salting livestock meat, washing and then allowing microorganisms to ferment and ripen the meat.

摘要翻译： 本发明提供一种生产具有降低的动物气味的调味品的方法，其具有增加的牛肉味和更大的身体风味和复杂的味道。 调味品通过混合变性肉和/或其提取物而制备，其中变性肉通过盐化家畜肉，洗涤然后允许微生物发酵和成熟肉获得。

公开(公告)号：US5487910A

公开(公告)日：1996-01-30

申请号：US346103

申请日：1994-11-29

申请人： Dale D. Zabel ,  Charles B. Brown ,  James V. Cassetta

发明人： Dale D. Zabel ,  Charles B. Brown ,  James V. Cassetta

IPC分类号： A23D7/00 ,  A23L13/30 ,  A23L13/40 ,  A23L13/60 ,  A23L1/317

CPC分类号： A23D7/003 ,  A23L13/30 ,  A23L13/43 ,  A23L13/65 ,  A23L13/67

摘要： A method for preparing a product containing a continuous phase of heat set lean meat emulsion having dispersed therein a water-in-oil emulsion of a water-in-oil emulsion. The discontinuous phase has a continuous phase of fat and a discontinuous aqueous phase containing a gellable meat broth. A product prepared by the method is also disclosed.

摘要翻译： 一种制备含有其中分散有油包水乳液的油包水乳液的热定型瘦肉肉乳液的连续相的产品的方法。 不连续相具有脂肪的连续相和含有可凝胶肉汤的不连续水相。 还公开了通过该方法制备的产品。

公开(公告)号：US5182129A

公开(公告)日：1993-01-26

申请号：US896892

申请日：1992-06-10

申请人： Giuseppe Bastetti ,  Sergio Veronesi

发明人： Giuseppe Bastetti ,  Sergio Veronesi

IPC分类号： A23L23/00 ,  A23L13/30 ,  A23L27/10 ,  A23L27/21

CPC分类号： A23L13/30 ,  A23L27/215

摘要： A method is disclosed wherein amounts of fresh minced meat, high protein concentration meat juice, and vegetable oils are processed by mixing and cooking. The end product is a spreadable, meat-containing condiment having a high protein concentration and being glutamate-free.

摘要翻译： 公开了一种通过混合和烹饪来加工新鲜切碎的肉，高蛋白浓度的肉汁和植物油的量的方法。 最终产品是具有高蛋白质浓度且不含谷氨酸的可涂抹的含肉调味品。

公开(公告)号：US5147667A

公开(公告)日：1992-09-15

申请号：US675435

申请日：1991-03-26

申请人： Steven S. Kwon ,  Michael A. Marsico ,  Dharam V. Vadehra

发明人： Steven S. Kwon ,  Michael A. Marsico ,  Dharam V. Vadehra

IPC分类号： A23L27/00 ,  A23J3/34 ,  A23L13/30 ,  A23L27/10 ,  A23L27/24 ,  A23L27/26

CPC分类号： A23J3/341 ,  A23L13/30 ,  A23L27/24 ,  A23L27/26 ,  A23V2002/00 ,  A23Y2220/39

摘要： A culture of lactobacilli is added to and heated with a protease hydrolyzed beef juice concentrate at a temperature of from 50.degree. C. to 60.degree. C. to hydrolyse polypeptides contained in the protease hydrolyzed concentrate to enhance the flavor of the concentrate.

公开(公告)号：US4113884A

公开(公告)日：1978-09-12

申请号：US778319

申请日：1977-03-16

申请人： Branko Krasovec ,  Eli Mihelic ,  Suzana Reutlinger

发明人： Branko Krasovec ,  Eli Mihelic ,  Suzana Reutlinger

IPC分类号： A23L13/50 ,  A23L13/30 ,  A23L23/10 ,  A23L1/313 ,  A23L1/315 ,  A23L1/40

CPC分类号： A23L23/10 ,  A23L13/30

摘要： A process for preparing a concentrate from waste chicken broth by heating, adding an antigelling enzyme, stirring for 20-60 minutes, adding an anti-foaming agent, boiling the mixture to separate fats and dry solids, removing insoluble residues and fats and concentrating the broth.

公开(公告)号：US11350652B2

公开(公告)日：2022-06-07

申请号：US16511942

申请日：2019-07-15

申请人： INTERNATIONAL DEHYDRATED FOODS, INC.

发明人： Roger Lynn Dake ,  Nancy Lewis

IPC分类号： A23L13/50 ,  A23L13/30 ,  A23J1/06 ,  A23J1/00

摘要： Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.

公开(公告)号：US20050255225A1

公开(公告)日：2005-11-17

申请号：US11128859

申请日：2005-05-13

申请人： Akihito Fujimoto ,  Kenji Torii ,  Makoto Watanabe ,  Takahisa Miyamoto

发明人： Akihito Fujimoto ,  Kenji Torii ,  Makoto Watanabe ,  Takahisa Miyamoto

IPC分类号： A23L13/00 ,  A23L13/30 ,  A23L23/00 ,  A23L1/31

CPC分类号： A23L23/00 ,  A23L13/30

摘要： A meat extract is provided such that it contains no detectable microorganisms other than spore-forming bacteria and includes 60 mmol/l or more of phosphate ion, preferably 60 to 500 mmol/l, more preferably 70 to 500 mmol/l, and even more preferably 70 to 200 mmol/l. Also a process for producing a meat extract is provided. The process includes obtaining a liquid extract from a material containing muscle tissues or bone tissues of livestock; adjusting the phosphate ion concentration of the liquid extract to 60 mmol/I or more; and then sterilizing at ultra-high temperature (UHT sterilization).

摘要翻译： 提供肉提取物，使得其不含除孢子形成细菌以外的可检测微生物，并且包括60mmol / l以上的磷酸根离子，优选为60〜500mmol / l，更优选为70〜500mmol / l，甚至更多 优选为70〜200mmol / l。 还提供了一种生产肉提取物的方法。 该方法包括从含有肌肉组织或家畜骨组织的材料中获得液体提取物; 将液体提取物的磷酸根离子浓度调节至60mmol / l以上; 然后在超高温灭菌（UHT灭菌）。