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    Low fat spreadable food product
    21.
    发明授权
    Low fat spreadable food product 失效
    低脂肪可食用食品

    公开(公告)号：US6013301A

    公开(公告)日：2000-01-11

    申请号：US101818

    申请日：1998-07-17

    申请人： Pierre Wursch ,  Vladimir Borisovich Tolstoguzov

    发明人： Pierre Wursch ,  Vladimir Borisovich Tolstoguzov

    IPC分类号： A23D7/00 ,  A23D7/005 ,  A23D7/015 ,  A23L35/00

    CPC分类号： A23D7/015 ,  A23D7/0056 ,  A23L35/20

    摘要： A low fat spreadable food product is disclosed which is usable as a butter replacer and has from 0 to about 30 wt. % fat. The product contains from 4 to 30 wt. % of thermally stabilized non crystalline particles of high amylose starch having a diameter in the range of 5 to 30 microns.

    摘要翻译： PCT No.PCT / IB97 / 00013 Sec。 371日期：1998年7月17日 102（e）日期1998年7月17日PCT 1997年1月13日PCT公布。 出版物WO97 / 25875 日期1997年7月24日公开了一种低脂肪可食用食品，其可用作黄油代用品，并且具有0至约30重量％ ％脂肪。 该产品含有4至30wt。 具有直径在5至30微米范围内的高直链淀粉淀粉的热稳定的非结晶颗粒的％。

    Methods for preserving fresh vegetables
    22.
    发明授权
    Methods for preserving fresh vegetables 失效
    保鲜蔬菜的方法

    公开(公告)号：US5925395A

    公开(公告)日：1999-07-20

    申请号：US5340

    申请日：1998-01-09

    申请人： Chao Chen

    发明人： Chao Chen

    IPC分类号： A23B7/14 ,  A23B7/10 ,  A23B7/153 ,  A23B7/154 ,  A23B7/157 ,  A23B7/158 ,  A23B9/26 ,  A23B9/30 ,  A23L3/3454 ,  A23L3/3544 ,  A23L3/358 ,  A23L35/00

    CPC分类号： A23B7/157 ,  A23B7/154

    摘要： Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables. In the preferred embodiment, the method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and ascorbate ions, and, applying the vegetable preservative to the vegetable. The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%, by weight, ascorbic acid or the stereo isomer of ascorbic acid, erythorbic acid.

    摘要翻译： 提供了延长新鲜蔬菜，特别是切蔬菜的保鲜期的蔬菜防腐剂保鲜蔬菜的方法。 蔬菜防腐剂保留新鲜蔬菜，特别是鲜切蔬菜的质地，风味，外观，脆性和水分。 在优选的实施方案中，该方法包括以下步骤：提供防腐溶液，其包含：水，钙离子; 和抗坏血酸离子，以及将蔬菜防腐剂施用于蔬菜。 植物防腐剂溶液优选含有约0.075％的饱和溶液，更优选约0.2％至约20％，甚至更优选约0.5％至约10％，甚至更优选约0.5％至约8％ 优选约0.6％至约5％重量的钙盐; 优选约0％至约30％，更优选约0.1％至约30％，甚至更优选约0.5％至约15％，最优选约1.0％至约5％的抗坏血酸 或抗坏血酸，异抗坏血酸的立体异构体。

    Process for preparing foodstuffs based on reformed and cured herring roe
    24.
    发明授权
    Process for preparing foodstuffs based on reformed and cured herring roe 失效
    基于改良腌制鲱鱼的食品制备工艺

    公开(公告)号：US5510133A

    公开(公告)日：1996-04-23

    申请号：US344678

    申请日：1994-11-21

    申请人： Shoji Yamamoto

    发明人： Shoji Yamamoto

    IPC分类号： A23L17/00 ,  A23L17/30 ,  A23L17/60 ,  A23L35/00 ,  A23L1/328

    CPC分类号： A23L17/60 ,  A23L17/30 ,  A23L17/70

    摘要： A process is provided herein for producing a variety of reformed and cured herring roe mixed foods including "herring roe on kelp", "herring roe on shellfish" and "herring roe with kamaboko" by making the best use of the intrinsic binding ability of fresh herring eggs. In one embodiment, the process may begin by extracting ovaries from sexually-matured herring. Individual eggs are then singled out from the ovaries. The eggs are rinsed and cleaned. A perforate mold is then filled in single or multi-layers with any solid food or foods, e.g., kelp, fish, shell-fish, kamaboko, ham, sausage and/or cheese between the layers of eggs, to form a sandwich structure. The sandwich structure in the mold is then salt-cured, substantially to the saturation level. The salt-cured and solidified product is then removed from the mold.

    摘要翻译： 本文提供了一种制备各种改良和治愈的鲱鱼混合食品的方法，其中包括通过充分利用新鲜的固有结合能力，包括“鲈鱼海带”，“鲱鱼贝壳”和“鲱鱼与卡玛博科” 鲱鱼蛋 在一个实施方案中，该过程可以通过从性成熟的鲱鱼中提取卵巢开始。 然后从卵巢中挑出单独的鸡蛋。 将鸡蛋冲洗干净。 然后将穿孔模具以任何固体食物或诸如海带，鱼，贝壳鱼，卡马科科，火腿，香肠和/或奶酪之间的任何固体食物或食物填充在蛋层之间以形成夹层结构。 然后将模具中的夹层结构盐固化，基本达到饱和水平。 然后将盐固化和固化的产品从模具中取出。

    Hot plate carrier
    26.
    发明授权
    Hot plate carrier 失效
    热板载体

    公开(公告)号：US5078050A

    公开(公告)日：1992-01-07

    申请号：US395746

    申请日：1989-08-18

    申请人： Donald P. Smith

    发明人： Donald P. Smith

    IPC分类号： B65D81/34 ,  A23L35/00 ,  A47J39/00 ,  A47J41/00 ,  A47J47/14 ,  B65D81/18

    CPC分类号： A47J47/145 ,  A47J39/00 ,  A47J41/0044 ,  Y10S99/15

    摘要： A carrier for a partially baked dough product having a bottom crust and a moist topping including a vented container for the partially baked dough product and a heater being adapted to initially heat the bottom of the partially baked dough product to a temperature greater than 250.degree. F. to finish baking the crust of the dough product, and to maintain the temperature of the crust greater than the temparature of the moist topping. The vented container is formed to exhaust moist air from the interior of the container while maintaining the temperature of air adjacent the moist topping on the dough product above the dewpoint of air in the container to prevent condensation of moisture and to draw air from outside the container to expel moisture from adjacent the bottom crust.