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公开(公告)号：US5584236A
公开(公告)日：1996-12-17
申请号：US303321
申请日：1994-09-09
申请人： Geoffrey Margolis
发明人： Geoffrey Margolis
CPC分类号： A23L13/426 , A23V2002/00
摘要： A device for fat removal from cooked meat product that employs a draining apparatus in a cooking vessel or container. The draining apparatus includes a draining slot array, a draining box, a draining tube and a controller element. Fat and excess liquids, which are liberated during cooking, are drained out of the container through the draining slots, and into the draining box and draining tubes.
摘要翻译： 用于在烹饪容器或容器中采用排水装置的熟肉制品中去除脂肪的装置。 排水装置包括排水槽阵列，排水箱，排水管和控制器元件。 在烹饪过程中释放的脂肪和多余液体通过排水槽从容器中排出，并进入排水箱和排水管。
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公开(公告)号：US5576047A
公开(公告)日：1996-11-19
申请号：US304381
申请日：1994-09-09
申请人： Geoffrey Margolis
发明人： Geoffrey Margolis
CPC分类号： C11B1/102 , A23L13/426 , A23L13/428 , A23L13/60 , C11B1/14 , A23V2002/00
摘要： A method and system for producing low fat ground meat is disclosed. The method relates to a method of cooking raw ground meat so as to form a mixture that includes cooked ground meat, liquified fat and broth. Hot water is added to the mixture in an amount sufficient to cause a significant percentage of the liquified fat to float above the surface of the cooked meat mixture. The liquified fat layer is then removed. Subsequently, broth and water are also removed such that a cooked, low fat, chunky ground meat product results. The system comprises a specifically configured cooking vessel into which is selectively placed a fat removal apparatus. The apparatus comprises a series of tubes which are arranged and configured to remove liquified fat from the meat after cooking.
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公开(公告)号：US4251559A
公开(公告)日：1981-02-17
申请号：US957822
申请日：1978-11-06
申请人： Geoffrey Margolis , Jacky Chiovini
发明人： Geoffrey Margolis , Jacky Chiovini
CPC分类号： A23F3/38 , A23F5/226 , B01D11/0203
摘要： Caffeine is extracted from solutions thereof with supercritical carbon dioxide having a density of at least 0.85 g/ml.
摘要翻译： 使用密度为至少0.85g / ml的超临界二氧化碳从其溶液中提取咖啡因。
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24.发明申请公开(公告)号：US20120207889A1
公开(公告)日：2012-08-16
申请号：US13208712
申请日：2011-08-12
申请人： GEOFFREY MARGOLIS
发明人： GEOFFREY MARGOLIS
CPC分类号： A23L11/10
摘要： Raw beans are hydrated in a hydration/wetting liquid (water or a broth of water and bean solids) in a stationary hydration vessel for an amount of time sufficient to obtain uniformly hydrated beans. In one embodiment, more wetting liquid than necessary is used. In this embodiment, the hydrated beans are separated from the excess wetting liquid remaining at the end of hydration, and all of the excess wetting liquid is used to hydrate subsequent raw beans. In a second embodiment, the hydration liquid is of an amount such that, at the end of hydration, the hydration vessel is substantially free of excess wetting liquid; here, the beans may be agitated during hydration so as to be maintained in uniform contact with the hydration liquid. In all embodiments, the hydrated beans are then steam cooked in a separate stationary cooking vessel that contains no wetting liquid.
摘要翻译： 生豆在水合/润湿液体（水或水和豆固体的水中）在静止水合容器中水合一段足以获得均匀水合豆的时间。 在一个实施方案中，使用比所需更多的润湿液。 在该实施方案中，水合豆与在水合结束时保留的过量润湿液体分离，并且所有过量润湿液体用于水合后续的生豆。 在第二实施方案中，水合液体的量使得在水合结束时，水合容器基本上不含过量的润湿液体; 这里，可能在水合期间搅拌豆类以保持与水化液体的均匀接触。 在所有实施方案中，然后将水合豆在不含润湿液体的单独的固定烹饪容器中蒸煮。
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公开(公告)号：US07074444B2
公开(公告)日：2006-07-11
申请号：US10300197
申请日：2002-11-19
申请人： Geoffrey Margolis
发明人： Geoffrey Margolis
摘要： A method of preparing a reconstitutable, dehydrated whole bean product is shown. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significantly enhance the texture and quality of the bean product. The method requires a shorter amount of time than, and enables a significant reduction in the amount of bird mouthing that, is prevalent in existing methods.
摘要翻译： 示出了制备可重构的脱水全豆产品的方法。 该方法要求利用组合对流/微波加热室来干燥熟豆，以保持豆的完整性，从而显着增强豆制品的质地和质量。 该方法需要更短的时间量，并且能够显着减少在现有方法中普遍存在的鸟嘴数量。
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公开(公告)号：USRE36173E
公开(公告)日：1999-03-30
申请号：US42826
申请日：1998-03-17
申请人： Geoffrey Margolis
发明人： Geoffrey Margolis
CPC分类号： C11B1/102 , A23L13/426 , A23L13/428 , A23L13/60 , C11B1/14 , A23V2002/00
摘要： A method and system for producing low fat ground meat is disclosed. The method relates to a method of cooking raw ground meat so as to form a mixture that includes cooked ground meat, liquified fat and broth. Hot water is added to the mixture in an amount sufficient to cause a significant percentage of the liquified fat to float above the surface of the cooked meat mixture. The liquified fat layer is then removed. Subsequently, broth and water are also removed such that a cooked, low fat, chunky ground meat product results. The system comprises a specifically configured cooking vessel into which is selectively placed a fat removal apparatus. The apparatus comprises a series of tubes which are arranged and configured to remove liquified fat from the meat after cooking.
摘要翻译： 公开了一种生产低脂肉肉的方法和系统。 该方法涉及一种烹饪生肉的方法，以形成包括熟熟的肉，液化脂肪和肉汤的混合物。 向混合物中加入足以使大量百分比的液化脂肪浮在熟肉混合物表面上的量的热水。 然后除去液化脂肪层。 随后，也去除肉汤和水，从而产生熟的，低脂肪的大块碎肉产品。 该系统包括具体配置的烹饪容器，选择性地放置有除脂装置。 该装置包括一系列管，它们配置和构造成在烹饪后从肉中除去液化的脂肪。
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公开(公告)号：US5168800A
公开(公告)日：1992-12-08
申请号：US537641
申请日：1990-06-14
申请人： Geoffrey Margolis
发明人： Geoffrey Margolis
摘要： A method and apparatus for eliminating fat from a formed ground meat product while maintaining desireable texture and other eating qualities, comprising the steps of placing the product on a support member configured to promote the flow of fat away from the product; bringing the product to a temperature at which a substantial proportion of the fat contained in the meat is liquified; and compressing the product against the support member only after the product has reached the temperature at which a substantial portion of the fat contained in the meat is liquified, by applying a rolling pressure which repeatedly traverses the product in a plane parallel to the support member for a period and at a pressure level sufficient to exude a substantial portion of the liquified fat from the product. During at least part of the time when rolling pressure is applied, a non-fat liquid is supplied to the top surface of the product.
摘要翻译： 一种用于从形成的肉制品中除去脂肪同时保持期望的质地和其他饮食质量的方法和装置，包括以下步骤：将产品放置在构造成促进脂肪流离开产品的支撑构件上; 使产品达到肉中所含脂肪的相当比例液化的温度; 并且只有在产品已经达到肉中所含的大部分脂肪液化的温度之后，通过施加在平行于支撑构件的平面中重复地穿过产品的滚动压力来将产品压靠支撑构件， 一个足以从产品中渗出大部分液化脂肪的时间和压力水平。 在施加轧制压力的至少一部分时间内，将非脂肪液体供给到产品的顶面。
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公开(公告)号：US5082678A
公开(公告)日：1992-01-21
申请号：US430088
申请日：1989-10-30
申请人： Geoffrey Margolis
发明人： Geoffrey Margolis
摘要： A method for removing fat from a meat patty by heating the meat patty on both sides to a temperature sufficient to cause fat contained in the meat patty to liquefy, and then applying pressure to the meat patty sufficient to cause at least a portion of the liquefied fat contained in the meat patty to be exuded therefrom. The method also preferably includes the step of injecting a liquid flavoring solution into the cooked and pressed meat patty to improve flavor and juiciness.
摘要翻译： 通过将两侧的肉馅饼加热到足以使肉馅饼中含有的脂肪液化的温度，然后对足以使至少一部分液化的肉馅饼施加压力，从肉馅饼中去除脂肪的方法 包含在肉馅饼中的脂肪将从其中渗出。 该方法还优选包括将液体调味溶液注入煮熟和压制的肉馅饼中以改善风味和多汁的步骤。
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公开(公告)号：US4861607A
公开(公告)日：1989-08-29
申请号：US672207
申请日：1984-11-16
CPC分类号： A23G1/02 , A23L5/23 , B01D11/0203
摘要： Xanthine stimulants are extracted from a cocoa material containing a fat by adding water to the cocoa material for swelling it with at least 0.1 part by weight of water per part by weight of cocoa. The swollen material is then contacted with a food-acceptable solvent gas which is supercritical in respect to temperature and pressure, after which the solvent gas containing the stimulants is separated from the swollen cocoa material which thereupon has a reduced content of stimulants.
摘要翻译： 通过向可可物质中加入水使其膨胀，使用至少0.1重量份的水，每重量份的可可，将黄嘌呤兴奋剂从含有脂肪的可可物中提取。 然后使膨胀的材料与食品可接受的溶剂气体接触，该溶剂气体在温度和压力方面是超临界的，之后将含有兴奋剂的溶剂气体与溶胀的可可物质分离，随后可以减少刺激剂的含量。
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