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    Gelatin base edible film and preparation method thereof
    32.
    发明授权
    Gelatin base edible film and preparation method thereof 有权

    公开(公告)号：US10570262B2

    公开(公告)日：2020-02-25

    申请号：US16393717

    申请日：2019-04-24

    Applicant: Ningxia Jinbole Food Technology Co., Ltd.

    Inventor： Yuzhu Wu ,  Zheng Li ,  Yimin Lu

    IPC: C08J5/00 ,  C08J5/18 ,  C08J3/075 ,  C08J3/24 ,  C08L89/00

    Abstract: The present disclosure provides an edible gelatin base film and preparation method thereof, relating to material fields. The preparation method can improve the mechanical property of the film. The films prepared by the method have antibacterial properties, low-temperature stability and high-temperature dissolution, environmental-friendly components. The method includes the following steps: a) preparing gel nanoparticles; b) preparing bacterial cellulose nanoparticles; c) preparing the gelatin base film: mixing pullulan, glycerin, nisin, antibacterial peptide, the gel nanoparticles obtained from step a) and the bacterial cellulose nanoparticles obtained from step b), ultrasonically degassing, then being subjected to coating and drying to obtain the gelatin base film. The preparation method is used to prepare an edible gelatin base film.

    SYSTEM FOR DOCUMENT AND CERTIFICATE MANAGEMENT USING DIRECTED ACYCLIC GRAPH BASED TAGGING
    33.
    发明申请
    SYSTEM FOR DOCUMENT AND CERTIFICATE MANAGEMENT USING DIRECTED ACYCLIC GRAPH BASED TAGGING 审中-公开

    公开(公告)号：US20190384895A1

    公开(公告)日：2019-12-19

    申请号：US16292478

    申请日：2019-03-05

    Applicant: Ivy Food Technology, Inc.

    Inventor： Nathan JIN ,  Patrick Zhang ,  George Wu

    IPC: G06F21/16 ,  G06F17/27 ,  G06F17/28 ,  G06F16/35 ,  G06F16/81

    Abstract: An enterprise software system designed for documentation and certification in inventory/merchandise systems. Specifically, the design of permissioning of multiple documents or files to multiple entities, products or locations for fast user controls and access. Natural language processing allows the system to parse information from files and store information in a higher level datastructure, essentially creating a fileless system. Permissioning control then handles the recombination of such information into the format needed by the receiver, eliminating the need to standardize. Further, information can be validated in a new way that has not been possible before through blockchain and zero knowledge proofs. The system enables the actors to access information while removing threats of disintermediation by concealing identity but proving ownership and authenticity of information.

    Method for Preparing Food
    34.
    发明申请
    Method for Preparing Food 审中-公开

    公开(公告)号：US20190159486A1

    公开(公告)日：2019-05-30

    申请号：US15826363

    申请日：2017-11-29

    Applicant: IXON Food Technology Limited

    Inventor： Man Ho Cheung ,  Yiu Kuen Elton Ho

    IPC: A23L3/10 ,  A23L3/16 ,  A23L5/10

    Abstract: A method for preparing food having at least a solid food component. The method comprises, during a high-temperature, short-time stage (“HTST stage”), cooking a surface of the solid food component at a temperature (“HTST temperature”) of greater than 140° C. The method further comprises placing the food into packaging to form a sterile food package containing the food. The method also comprises, during a low-temperature, long-time stage (“LTLT stage”), cooking the sterile food package at a temperature (“LTLT temperature”) of between 40 and 100° C.

    NON-DAIRY CREAM FOR BAKING AND PREPARATION METHOD THEREOF
    35.
    发明申请
    NON-DAIRY CREAM FOR BAKING AND PREPARATION METHOD THEREOF 审中-公开

    公开(公告)号：US20180310585A1

    公开(公告)日：2018-11-01

    申请号：US15772063

    申请日：2016-10-28

    Applicant: SHANGHAI HI-ROAD FOOD TECHNOLOGY CO., LTD.

    Inventor： Haihu HUANG

    IPC: A23D7/04 ,  A23L9/20

    CPC classification number: A23D7/04

    Abstract: A non-dairy cream for baking includes the following raw materials in percentages by weight: 28-40% of plant fats, 0.02-0.5% of lecithin, 0.02-2% of salt, 0.02-0.5% of diacetyl tartaric acid mono-(di-)glycerides, 0.05-0.1% of mono- and di-glycerol fatty acid esters, 0-0.2% of sucrose fatty acid esters, 0-0.5% of polyglycerol esters, 2-5% of sweet whey powder, 0.05-1% of denatured cellulose, 0.1-2.5% of sodium caseinate, 0-0.5% of sodium stearyl lactylate, 0-0.5% of lactic acid glycerin fatty acid ester, 0-0.3% of sodium alginate, 0.002-0.2% of sodium iso-ascorbate, 3-6% of sugar, 3-6% of glucose syrup and 10-18% of high fructose corn syrup, the balance being water.

    Process of reducing shrinkage and retaining moisture and juices in meat products and products produced thereby
    36.
    发明授权
    Process of reducing shrinkage and retaining moisture and juices in meat products and products produced thereby 失效
    减少肉类产品及其生产产品的收缩和保持水分和果汁的方法

    公开(公告)号：US3792173A

    公开(公告)日：1974-02-12

    申请号：US3792173D

    申请日：1971-12-22

    Applicant: FOOD TECHNOLOGY

    Inventor： GLABE E

    IPC: A23B4/10 ,  A23L13/00 ,  A23L13/60 ,  A22C11/00 ,  A22C18/00

    CPC classification number: A23B4/10 ,  A23L13/03 ,  A23L13/62

    Abstract: SHRINKAGE OF MEAT PRODUCTS IS RECUCED AND MOISTURE AND JUICES ARE RETAINED BY COATING MEAT PRODUCTS WITH A POWDER CONSISTING ESSENTIALLY OF A DEHYDRATED MIXTURE OF A SUGARYL SYRUP, IN WHICH THE SOLIDS ARE MAINLY MONOSACCHARIDES OR BOTH MONO- AND DISACCHARIDES, WITH OR WIHOUT MINOR AMOUNTS OF HIGHER SACCHARIDES, AND A PARTIALLY GELATINIZED STARCH OF A TUPE HAVING A GELATINIZATION TEMPERATURE OF AT LEAST 150*F. THE RESULTANT MEAT PRODUCTS, UPON COOKING, NOT ONLY LOSE LESS WEIGHT BUT ALSO HAVE A SOFTER TEXTURE AND AN IMPROVED FLAVOR DUE TO GREATER RETENTION OF THE NATURAL JUICES. THE INVENTION IS ESPECIALLY USEFUL FOR COMMINUTED MEATS, FOR EXAMPLE SAUSAGES, HAMBURGER, FRANKFURTERS, AND MEAT LOAVES, BUT IS ALSO APPLICABLE TO INTEGRAL MEAT UNITS IN WHICH THE MEAT HAS NOT BEEN COMMINUTED.

    Dough composition for a cup shaped shell
    37.
    发明授权
    Dough composition for a cup shaped shell 失效
    一个杯形外壳的DOUGH组成

    公开(公告)号：US3764344A

    公开(公告)日：1973-10-09

    申请号：US3764344D

    申请日：1971-09-03

    Applicant: FOOD TECHNOLOGY

    Inventor： GLABE E ,  ANDERSON P ,  LAFTSIDIS S

    IPC: A23L7/10 ,  A23L7/109 ,  A23L19/12 ,  A23L1/10 ,  A23L1/12 ,  A23L1/16

    CPC classification number: A23L19/135 ,  A23L7/10 ,  A23L7/11

    Abstract: A SYNERGISTIC COMBINATION OF DURUM WHEAT SEMOLINA OR DURUM WHEAT SEMOLINA AND POTATO PEEL FLOUR, DEHYDRATED MASHED POTATO GRANULES, POTATO STARCH AND GLYCERIN IS MIXED WITH WATER, THE PROPORTIONS OF SAID INGREDIENTS BEING SUCH AS TO PRODUCE AN EXTRUDABLE DOUGH WHICH WILL HOLD ITS SHAPE. THE DOUGH IS FORMED INTO A CUP-SHAPED SHELL AND WATER REMOVED THEREFROM, E.G., BY HEATING OR BAKING. THE CAVITY OF SAID SHELL IS THEN FILLED WITH MASHED POTATOES AND THE ENTIRE PRODUCT IS FURTHER HEATED OR BAKED, THEREBY PRODUCING A SIMULATED STUFFED BAKED POTATO. SALT, MILK, CHEESE, SOUR CREAM AND OTHER CONDIMENTS CAN BE ADDED.

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