公开(公告)号：US20100316777A1

公开(公告)日：2010-12-16

申请号：US12814296

申请日：2010-06-11

申请人： Ghislaine M. Joly ,  Michael S. Leitner ,  Deborah Dihel ,  William J. Pack

发明人： Ghislaine M. Joly ,  Michael S. Leitner ,  Deborah Dihel ,  William J. Pack

IPC分类号： A23B4/044 ,  A23L1/212 ,  A23L1/216

CPC分类号： A23B7/144 ,  A23B4/044 ,  A23B4/052 ,  A23L19/12 ,  A23L27/16 ,  A23L27/27

摘要： A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well as an indication of the agreeability of the flavor of the food product. Based on the determination of the pH level, the method and apparatus can be adjusted to provide a more consistent, high quality smoked food product.

摘要翻译： 用于吸食食品的方法和装置包括配置成提供熏制食品的pH值的方法或装置。 烟熏产品的pH值的确定提供了食品接收的烟雾量的客观量度，以及食品味道的一致性的指示。 基于pH值的测定，可以调整方法和设备，以提供更一致，优质的熏制食品。

公开(公告)号：US20100269713A1

公开(公告)日：2010-10-28

申请号：US12661260

申请日：2010-03-15

申请人： Frank P. Foster

发明人： Frank P. Foster

IPC分类号： A23B4/044

CPC分类号： A47J37/0704 ,  A47J37/0781

摘要： This invention is to be used primarily to convert a traditional charcoal grill into a multifaceted smoker with wet and dry smoking capabilities. Furthermore, novel racks within the invention allow the user to utilize all of the space within the smoker providing for more food cooked over a given time frame. The invention also included a removal tray allowing access to the fuel and liquid pan with only negligible heat loss and no risk of damage to the contents of the smoker or the surface upon which the smoker is placed when removed from the primary heat source.

摘要翻译： 本发明主要用于将传统的炭烤架转变成具有湿和干吸烟能力的多面体吸烟者。 此外，本发明中的新型机架允许用户利用吸烟者内的所有空间来提供在给定时间段内烹饪的更多食物。 本发明还包括移除托盘，其允许仅具有可忽略的热损失而进入燃料和液体盘，并且在从主要热源移除时不会吸收吸烟者或其上放置吸烟者的表面的内容物的损坏风险。

公开(公告)号：US20100218691A1

公开(公告)日：2010-09-02

申请号：US12699807

申请日：2010-02-03

申请人： Charles Adams ,  Cory Thomas Borovicka

发明人： Charles Adams ,  Cory Thomas Borovicka

IPC分类号： A23B4/044

CPC分类号： A23B4/044 ,  A23B4/052 ,  A47J37/0713 ,  A47J37/0786

摘要： A smoker box for a cooking grill is formed to fit between and be supported by adjacent parallel heat deflector bars of the cooking grill. The open top of the smoker box is preferably covered with a perforated lid that can be removably placed onto or hingedly connected to the top of the smoker box.

摘要翻译： 形成用于烹饪格栅的吸烟箱，以便配合在烹饪格栅的相邻的平行导热棒之间并由其支撑。 吸烟箱的开口顶部优选地被多孔盖覆盖，该多孔盖可以可拆卸地放置在吸烟箱的顶部或铰接地连接到吸烟箱的顶部。

公开(公告)号：US20090136638A1

公开(公告)日：2009-05-28

申请号：US12329980

申请日：2008-12-08

申请人： Masaaki Fujie ,  Hirokazu Kawaguchi ,  Shundo Harada ,  Masaaki Izumi ,  Kenichi Nagashima ,  Tomohiro Sakamoto

发明人： Masaaki Fujie ,  Hirokazu Kawaguchi ,  Shundo Harada ,  Masaaki Izumi ,  Kenichi Nagashima ,  Tomohiro Sakamoto

IPC分类号： A23B4/044 ,  A23B4/052 ,  A23L1/325

CPC分类号： A23B4/044 ,  A23B4/052 ,  A23B4/0526 ,  A23L13/428 ,  A23L13/65 ,  A23L17/00 ,  A23L27/27

摘要： A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.

摘要翻译： 通过燃烧，不完全燃烧或植物材料的热分解产生的烟味将通过用二次加热器加热烟雾来改善。 特别地，可以通过用热风干燥煮沸的鱼类预定时间来制造干烟熏鱼，以将其含水量降低到30质量％以下，并将干燥的鱼保持在烟气氛下 改善风味。 在最初的干燥步骤中，热风的温度优选从120℃或更高降低至最终干燥步骤的120℃。 根据该方法，赋予食品良好的风味，并且降低有毒成分如苯并芘。

公开(公告)号：US20070277681A1

公开(公告)日：2007-12-06

申请号：US11442346

申请日：2006-05-30

申请人： Ching-Hsiang Wang

发明人： Ching-Hsiang Wang

IPC分类号： A23B4/044

CPC分类号： F24C7/04

摘要： A roaster oven for roasting pizza and other food includes a housing having its interior formed with at least two accommodating chambers. Each accommodating chamber has its opposite inner sidewalls respectively and correspondingly provided with positioning members, and its inner upper and lower sides respectively and oppositely installed with electric heating tubes. The housing has its faceplate disposed thereon with control rotary selectors for setting roasting time and temperature, and one of the two accommodating chambers of the roaster oven is movably provided therein with a pizza holder. By so designing, the roaster oven of this invention can be used for roasting pizza and other food simultaneously or respectively.

摘要翻译： 用于焙烤比萨饼和其他食物的烘烤炉包括其内部形成有至少两个容纳室的壳体。 每个容纳室分别具有相对的内侧壁，并且相应地设置有定位构件，并且其内上侧和下侧分别相对地安装有电加热管。 壳体的面板上设置有用于设定焙烧时间和温度的控制旋转选择器，并且烘烤炉的两个容纳室中的一个可移动地设置有比萨保持器。 通过这样设计，本发明的烘烤炉可以同时或分别用于焙烤比萨饼和其他食物。

公开(公告)号：US20050226959A1

公开(公告)日：2005-10-13

申请号：US10820882

申请日：2004-04-09

申请人： Kenzo Sakurai

发明人： Kenzo Sakurai

IPC分类号： A23B4/044 ,  A23C9/12 ,  A23L17/00

CPC分类号： A23B4/044 ,  A23L17/00

摘要： A fish processing method using a smoking liquid into which a smoke component is dissolved in which a so-called smoke-dry (smoke dry component) is liquefied and the smoking liquid is applied to the fish meat so that the product that is similar to that produced through a smoke dry process is produced with this liquid (smoking liquid), and it is possible to produce the product that is similar to that produced through the smoke dry process without performing the smoke-dry process in which the product should be brought into contact with gas. In addition, since not only the step for applying the flavor but also the smoke-dry components of the liquid and gas is contained in this smoking liquid, the same effect as that of the smoke dry process such as preservation is exhibited, with the smoking liquid which is easy to handle and superior in mass production, it is possible and easy to handle the smoke dried product which has been conventionally difficult to handle and has a disadvantage in mass production. A fish processing method using a smoking liquid into which a smoke dry component is dissolved is disclosed in which a smoking material from which at least one unnecessary substance such as soot and tar is removed is brought into contact with at least one of a water, a solution and a solution into which at least one necessary additive such as an antioxidant, a pH adjuster and a condiment so that the smoking liquid into which a smoking component is dissolved is applied to fish to produce a smoke dried product.

摘要翻译： 使用其中溶解有烟雾成分的吸烟液体的鱼加工方法，其中所谓的烟雾（烟雾干燥成分）被液化，并将吸烟液体施加到鱼肉上，使得类似于该物品的产品 通过这种液体（吸烟液体）产生的烟雾干燥过程产生，并且可以生产类似于通过烟雾干燥过程产生的产物，而不进行产品应进入的烟雾干燥过程 与气体接触。 此外，由于不仅在该吸烟液体中含有施加风味的步骤，还包含液体和气体的烟雾干燥成分，因此与烟雾干燥处理如保存相同的效果显示出来，吸烟 容易处理的液体和大批量生产的液体，可以容易地处理以往难以处理的烟雾干燥产品，并且具有批量生产的缺点。 公开了一种使用其中溶解有烟雾干燥成分的吸烟液体的鱼加工方法，其中除去至少一种不需要的物质如烟灰和焦油的吸烟材料与水， 溶液和其中至少一种必需的添加剂如抗氧化剂，pH调节剂和调味品的溶液，使得将吸烟组分溶解在其中的吸烟液体施加到鱼上以产生烟雾干燥产品。

公开(公告)号：US20050025876A1

公开(公告)日：2005-02-03

申请号：US10632523

申请日：2003-08-01

申请人： Stewart Hicks

发明人： Stewart Hicks

IPC分类号： A23B4/044 ,  A23B4/12 ,  A23G1/00

CPC分类号： A23B4/12 ,  A23B4/044

摘要： A cost effective, time effective, and environmentally friendly sausage product and process for making sausage. Embodiments include a unique meat emulsion comprised of lean meat mixture, powdered vinegar, and encapsulated food grade acid. The process of combining these ingredients, and the resultant product itself, provide a distinct advantage. That is, combination of these ingredients prevents the meat emulsion from falling apart during the curing process, particularly when the meat emulsion is cured by naturally smoking the meat. The process of the present invention is thought to be most useful for ensuring that the meat emulsion remains intact during the curing process thereby reducing production time and costs, and eliminating wasted production materials.

摘要翻译： 具有成本效益，时间有效和环保的香肠产品和制作香肠的过程。 实施方案包括由瘦肉混合物，粉末醋和包封的食品级酸组成的独特的肉糜。 组合这些成分和所得产品本身的过程提供了明显的优点。 也就是说，这些成分的组合防止了肉糜在固化过程中脱落，特别是当肉糜通过自然吸烟而固化时。 认为本发明的方法对于确保在固化过程中肉糜保持完整性是最有用的，从而减少生产时间和成本，并消除浪费的生产材料。

公开(公告)号：US06095132A

公开(公告)日：2000-08-01

申请号：US134184

申请日：1998-08-14

申请人： John Ganard ,  James P. Jollay

发明人： John Ganard ,  James P. Jollay

IPC分类号： A23B4/044 ,  A23B4/052

CPC分类号： A23B4/044 ,  A23B4/052

摘要： A gas burner for a smoker grill includes a venturi tube having an inlet adapted and arranged for receiving a flow of gas from a gas supply, a burner end adapted and arranged for placement within the interior of a grill casing, a burner end having a burner outlet, at least one air inlet arranged through said venturi tube and located adjacent said inlet, and an ash guard at least partially encasing the burner end. The ash guard incorporates metal screen disposed across the burner outlet and a metal housing at least partially surrounding the burner outlet to prevent ashes formed in the smoker from extinguishing the burner flame. Spider guards formed of metal screen material are also provided at the air inlet.

摘要翻译： 用于吸烟者格栅的气体燃烧器包括文丘里管，其具有适于并布置成用于接收来自气体供应源的气体流的入口，适于并布置用于放置在格栅壳体内部的燃烧器端，具有燃烧器 出口，布置成通过所述文丘里管并位于所述入口附近的至少一个空气入口，以及至少部分地包围燃烧器端的灰尘防护件。 灰烬防护件包括设置在燃烧器出口两端的金属屏蔽件和至少部分地围绕燃烧器出口的金属外壳，以防止吸烟者中形成的灰烬熄灭燃烧器火焰。 在进风口也设有由金属屏蔽材料形成的蜘蛛防护罩。

公开(公告)号：US5967027A

公开(公告)日：1999-10-19

申请号：US113890

申请日：1998-07-10

申请人： Tsuyoshi Higashimoto

发明人： Tsuyoshi Higashimoto

IPC分类号： A23B4/044 ,  A23B4/052 ,  A23L1/31

CPC分类号： A23B4/044 ,  A23B4/052 ,  A23B4/0526

摘要： A smoking apparatus includes a smoking chamber for containing the food material, a smoke or liquid smoke supply generator connected to the smoking chamber for feeding and spouting the smoke or liquid smoke into the smoking chamber, and a vacuum pump connected to the smoking chamber for making the smoking chamber vacuous. A control device is connected to the vacuum pump and the supply generator. The control device is programmed to previously operate the vacuum pump so that the vacuum pump makes the smoking chamber vacuous to exhaust the food material of air, and then operate the supply generator so that the supply generator spouts the smoke or liquid smoke into the smoking chamber to smoke the food material with the smoke or liquid smoke.

摘要翻译： 吸烟装置包括用于容纳食物的吸烟室，连接到吸烟室的烟雾或液体烟雾供应发生器，用于将烟雾或液体烟雾进入和喷射到吸烟室中，以及连接到吸烟室的真空泵，用于制造 吸烟室真空。 控制装置连接到真空泵和供应发生器。 控制装置被编程为预先操作真空泵，使得真空泵使吸烟室真空地排出空气的食物材料，然后操作供应发生器，使得供应发生器将烟雾或液体烟雾喷射到吸烟室 用烟雾或液体烟雾吸取食物。

公开(公告)号：US5882717A

公开(公告)日：1999-03-16

申请号：US739767

申请日：1996-10-30

申请人： Satwinder Singh Panesar ,  Evan Joel Turek ,  William Artur Jeffs

发明人： Satwinder Singh Panesar ,  Evan Joel Turek ,  William Artur Jeffs

IPC分类号： A23F5/28 ,  A23F5/34 ,  A23F5/40 ,  A23F5/00 ,  A23B4/044 ,  A23B11/03

CPC分类号： A23F5/34 ,  A23F5/40

摘要： The present invention is directed to a process for making a soluble espresso coffee powder with improved in-cup foam comprising the steps of:(1) foaming the coffee extract by gas injection;(2) homogenizing the foamed extract of step(l) to reduce gas bubble size to five microns or less; and(3) spray drying the homogenized extract of step (2) under drier outlet temperature and spray pressure conditions effective to produce a soluble espresso coffee powder wherein a majority of void space in the soluble espresso powder is comprised of gas bubbles having a size of 10 microns or less.The resulting soluble espresso coffee powder, upon reconstitution with hot water, produces a foam which simulates the foam formed on espresso made from roasted and ground espresso coffee.

摘要翻译： 本发明涉及一种制备具有改进的杯内泡沫的可溶性浓缩咖啡粉的方法，包括以下步骤：（1）通过气体注射使咖啡提取物发泡; （2）使步骤（1）的发泡提取物均化以将气泡尺寸减小至5微米或更小; 和（3）在干燥出口温度和有效产生可溶性咖啡浓缩咖啡粉末的喷雾压力条件下喷雾干燥步骤（2）的均质化提取物，其中可溶性浓缩咖啡粉末中的大部分空隙空间包含大小为 10微米以下。 所得到的可溶性浓缩咖啡粉末在用热水重构时产生泡沫，其模拟由焙炒和研磨的浓缩咖啡制成的浓缩咖啡上形成的泡沫。