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    Method for preventing off-flavor development and preserving seasoning flavor in irradiated meat and meat products
    21.
    发明授权
    Method for preventing off-flavor development and preserving seasoning flavor in irradiated meat and meat products 有权
    防止异味发展和保护辐照肉类和肉制品调味品的方法

    公开(公告)号：US6099879A

    公开(公告)日：2000-08-08

    申请号：US191085

    申请日：1998-11-12

    申请人： Paul H. Todd, Jr.

    发明人： Paul H. Todd, Jr.

    IPC分类号： A23B4/01 ,  A23L3/26 ,  A23L13/00 ,  A23L3/005

    CPC分类号： A23B4/01 ,  A23L3/263

    摘要： A method comprising the step of treating meat and meat products, including fish, poultry, fish products, and poultry products, with a stabilizing amount of rosemary extract or rosemary extract in combination singly or collectively with tocopherols, ascorbic acid, citric acid, or sodium tripolyphosphate, prior to exposure of the meat or meat products to ionizing radiation, enhances the flavor and shelf life thereof. In addition, the active antioxidant ingredients of rosemary extract may be used individually or collectively as a replacement for rosemary extract, these being carnosic acid, carnosol, and rosmarinic acid, which have been found equivalent to or superior to rosemary extract itself for purposes of the present invention when used in the concentrations set forth herein.

    摘要翻译： 一种方法，其包括以稳定量的迷迭香提取物或迷迭香提取物肉和肉制品（包括鱼，禽类，鱼制品和家禽产品）单独或共同地与生育酚，抗坏血酸，柠檬酸或钠 在将肉类或肉制品暴露于电离辐射之前，三聚磷酸盐增强了其风味和保质期。 此外，迷迭香提取物的活性抗氧化成分可以单独使用或集体用作迷迭香提取物的替代品，迷迭香提取物是迷迭香酸，鼠尾草酚和迷迭香酸，其已被发现与迷迭香提取物本身相当或优于本文的目的 本发明当以本文所述的浓度使用时。

    Infrared dehydrator unit for minced fish
    22.
    再颁专利
    Infrared dehydrator unit for minced fish 失效
    用于切碎鱼的红外脱水装置

    公开(公告)号：USRE33580E

    公开(公告)日：1991-04-30

    申请号：US419600

    申请日：1989-10-10

    申请人： Joseph Fraioli

    发明人： Joseph Fraioli

    IPC分类号： A23B4/01 ,  A23B4/03 ,  F26B3/30 ,  F26B11/16 ,  F26B17/20

    CPC分类号： F26B17/20 ,  A23B4/01 ,  A23B4/031 ,  F26B11/16 ,  F26B3/305

    摘要： An infrared dehydrator unit for minced fish to produce an edible fish product. The unit is constituted by a gas-fired infrared heater provided with a refractory body having a radiation horn from which infrared rays are projected into the interior of a tank containing a load of minced fish to be dehydrated. The tank is provided with an agitator acting to pick up and expose all pieces of the load to the rays to effect dehydration thereof. The radiation pattern of the horn is such as to confine the projected rays to the exposed pieces of the load and to avoid striking and heating the sides of the tank. In this way, scorching and sticking of the agitated pieces when they make contact with these side walls are prevented. As a consequence, the dehydrated pieces are of substantially uniform quality and waste thereof is obviated.

    Method for the heat curing of raw meat products
    23.
    发明授权
    Method for the heat curing of raw meat products 失效
    生肉制品热固化方法

    公开(公告)号：US4919951A

    公开(公告)日：1990-04-24

    申请号：US203087

    申请日：1988-06-02

    申请人： Hans C. S. Jensen ,  Henning Pedersen

    发明人： Hans C. S. Jensen ,  Henning Pedersen

    IPC分类号： A23B4/01 ,  A23L3/00 ,  A23L5/10 ,  A23L5/30 ,  A23L13/00 ,  A23L13/60 ,  A47J37/04 ,  H05B6/80

    CPC分类号： H05B6/782 ,  A23B4/012 ,  A23L5/15 ,  A23L5/34

    摘要： A method for heat curing a raw meat medium is disclosed wherein the meat medium is conveyed through a pipe while being subjected to electromagnetic waves having a frequency of less than 300 MHz. A continuous heating of the meat medium is hereby effected so that the heating thereof is finished when it leaves the pipe and immediately thereafter while its temperature is still at least 70.degree. C., can be cut into slices or pieces and packed.

    摘要翻译： PCT No.PCT / DK87 / 00119 Sec。 371日期：1988年6月2日 102（e）日期1988年6月2日PCT提交1987年10月2日PCT公布。 第WO88 / 02222号公报 日本：1988年4月7日。公开了一种用于对生肉介质进行热固化的方法，其中肉类培养基在经受频率小于300MHz的电磁波的同时被输送通过管道。 因此，在进行肉类培养基的连续加热的同时，当其离开管道并立即在其温度至少为70℃时，其加热结束，可以切成片或片并包装。