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公开(公告)号：US5484619A
公开(公告)日：1996-01-16
申请号：US216306
申请日：1994-03-23
申请人： Kanemitsu Yamaoka , Tetsuo Adachi , Shizuyuki Ohta
发明人： Kanemitsu Yamaoka , Tetsuo Adachi , Shizuyuki Ohta
摘要： Raw fish and meat are smoked to sterilize and prevent decomposition and discoloration without losing their freshness. The smoked fish and meat pick up agreeable taste and flavor, and remain as wholesome as fresh ones when kept at easily obtainable cold-storage or freezing temperatures, even during long transportation. The smoke generated by burning a smoking material at 250.degree. to 400.degree. C. is passed through a filter 22 to remove tar. The smoke retaining ingredients, exerting highly preservative and sterilizing actions passed through the filter 22, are cooled to between 0.degree. and 5.degree. C. in a cooling unit 3. Fish or meat is processed by exposure to the smoke at the extra-low temperature thus obtained.
摘要翻译： 生鱼和肉熏制消毒，防止分解和变色，不会损失新鲜度。 烟熏鱼和肉类味道和味道相似，即使在长时间运输的时候，保持容易获得的冷藏或冷冻温度，仍然保持与新鲜的一样健康。 通过在250-400℃下燃烧吸烟材料产生的烟雾通过过滤器22以除去焦油。 通过过滤器22施加高度防腐和消毒作用的烟雾保留成分在冷却单元3中被冷却至0℃至5℃。鱼或肉通过暴露于超低温下的烟雾来处理 从而得到。
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公开(公告)号：US5399350A
公开(公告)日：1995-03-21
申请号：US27861
申请日：1993-03-08
申请人： Richard Potter
发明人： Richard Potter
IPC分类号： B01F17/30 , A01N25/04 , A23L27/00 , A61K8/06 , A61K8/64 , A61K8/97 , A61K9/107 , A61K9/70 , A61K47/46 , A61Q15/00 , A61Q19/00 , A62D3/00 , B01F17/00 , B01J13/00 , C09K3/00 , C09K3/32 , A01N25/26 , A01N25/28 , A23B4/03 , A23B4/044
CPC分类号： C09K3/32 , A01N25/04 , A23L27/80 , A61K47/46 , A61K8/06 , A61K8/64 , A61K8/645 , A61K8/97 , A61K9/0014 , A61K9/7015 , A61Q19/00 , B01F17/005 , A61Q15/00 , A61Q17/02 , A61Q17/04 , Y10S514/937 , Y10S514/951
摘要： The present invention relates to a substantially intact proteinaceous particulate material that is effective as an oil spill dispersant composition. In a preferred respect, the invention is a grain product (such as oats) from which lipids are removed through organic solvent extraction. When such compositions are applied to an oil spill, they will adsorb oil, emulsify it, and finally disperse the oil with high efficiency. Moreover, the compositions are substantially non-toxic.
摘要翻译： 本发明涉及作为溢油分散剂组合物有效的基本完整的蛋白质颗粒材料。 在优选的方面，本发明是通过有机溶剂萃取除去脂质的谷物产品（例如燕麦）。 当这种组合物应用于溢油时，它们将吸附油，使其乳化，并最终以高效率分散油。 此外，组合物基本上是无毒的。
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公开(公告)号：US5368872A
公开(公告)日：1994-11-29
申请号：US114456
申请日：1993-08-31
申请人： Don M. Davis, Jr.
发明人： Don M. Davis, Jr.
CPC分类号： A23B4/052
摘要： A combination pressure and vacuum smoker is described that includes separate compartments for the creation of a fire, the pressurized smoking of foods, and the smoking of foods in a partial vacuum. In operation, a user creates a fire in the fire compartment and places the foods to be smoked in the other compartments. The unique design to the device allows a user to pressurize the fire compartment with air and to transfer the pressurized and smoke filled air to the pressure smoking compartment to smoke the foods therein contained under pressure. The design further allows a user to create a partial vacuum within the vacuum smoking compartment, to then draw smoke filled air from the fire compartment into the vacuum smoking compartment, and to maintain a partial vacuum in the vacuum smoking compartment. Such a design allows the user to regulate the temperature, smoke concentration, and pressure within the pressure and vacuum smoking compartments using only the fire contained in the fire box as a source of smoke and heat. The present invention also includes a method for the pressurized and vacuum smoking of foods.
摘要翻译： 描述了组合压力和真空吸烟者，其包括用于产生火的单独隔室，食物的加压吸烟以及部分真空中的食物吸烟。 在操作中，用户在防火隔间中产生火灾，并将要吸烟的食物放置在其他隔间中。 该设备的独特设计允许使用者用空气对消防隔间加压，并将加压和充满烟雾的空气转移到吸烟室，以吸收其中压力下的食物。 该设计进一步允许使用者在真空吸烟室内产生部分真空，然后将吸入烟雾的空气从消防隔间吸入真空吸烟室，并在真空吸烟室中保持部分真空。 这种设计允许使用者仅使用作为烟气和热源的火箱中包含的火焰来调节压力和真空吸烟室内的温度，烟浓度和压力。 本发明还包括一种用于食品加压和吸烟的方法。
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公开(公告)号：US5301606A
公开(公告)日：1994-04-12
申请号：US033149
申请日：1993-03-16
申请人： George E. Ferguson
发明人： George E. Ferguson
CPC分类号： A47J37/0786 , A23B4/044 , A23B4/048 , A23B4/0523
摘要： An apparatus and method for releasing a heat-activated gas from a heat activated gas-emitting medium in response to application of heat. The invention relates specifically to an apparatus and a method for flavoring foods during a cooking process. The apparatus consists of a housing made of a thermally conductive material and a pyrolytic or combustible cartridge which is removably inserted into the housing.
摘要翻译： 一种用于响应于加热而从热活化气体发射介质释放热活化气体的装置和方法。 本发明具体涉及在烹饪过程中调味食物的装置和方法。 该设备包括由导热材料制成的壳体和可拆卸地插入到壳体中的热解或可燃烧的筒。
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公开(公告)号：US5193445A
公开(公告)日：1993-03-16
申请号：US787041
申请日：1991-11-04
申请人： George E. Ferguson
发明人： George E. Ferguson
CPC分类号： A47J37/0786 , A23B4/044 , A23B4/048 , A23B4/0523
摘要： An apparatus and method for releasing a heat-activated gas from a heat activated gas-emitting medium in response to application of heat. The invention relates specifically to an apparatus and a method for flavoring foods during a cooking process. The apparatus consists of a housing made of a thermally conductive material and a pyrolytic or combustible cartridge which is removably inserted into the housing.
摘要翻译： 一种用于响应于加热而从热活化气体发射介质释放热活化气体的装置和方法。 本发明具体涉及在烹饪过程中调味食物的装置和方法。 该设备包括由导热材料制成的壳体和可拆卸地插入到壳体中的热解或可燃烧的筒。
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公开(公告)号：US5048406A
公开(公告)日：1991-09-17
申请号：US517832
申请日：1990-05-02
申请人： Joseph R. Cofer
发明人： Joseph R. Cofer
CPC分类号： A23B4/0523 , A23B4/044
摘要： A single-unit, ready-to-use device for flavoring food by smoking on a barbecue grill using gas or other fuels. This invention is a small, convenient cartridge containing small pieces of one of the aromatic woods, such as Hickory or Mesquite, etc., or any combination thereof. The package can contain draft vent perforations to allow enough air to flow in to promote charring without allowing ignition, and smoke to flow directably out. In use, the package is placed directly on the gas-heated lava rocks, burning charcoal, or other fuel. The wood chips within the package quickly begin to char and emit smoke, thus flavoring the food placed within the gas grill enclosure. When the process is complete, the cooled package can be easily disposed of along with the other household refuse, or it can be saved for recycling. Multiple cartridges can be made available in multi-cartridge carriers and more than one cartridge can be used simultaneously or sequentially. The cartridges can be refilled, if desired, to a limited degree.
摘要翻译： 一种单一的即用型设备，可以使用燃气或其他燃料在烧烤炉上吸烟烹调食物。 本发明是一种小型方便的墨盒，其中包含一小部分芳香木材，例如Hickory或Mesquite等，或其任何组合。 包装可以包含通气孔，以允许足够的空气流入，以促进炭化而不允许点燃，并且烟雾可以指引流出。 在使用中，包装直接放在气体加热的熔岩，燃烧木炭或其他燃料上。 包装内的木片快速开始烧焦并发出烟雾，从而调味放置在燃气格栅外壳内的食物。 过程完成后，可以将冷却的包装与其他家用垃圾一起容易地处理，也可以节省回收费用。 多个墨盒可以在多墨盒载体中提供，多个墨盒可以同时或顺序使用。 如果需要，可以在有限的程度上重新填充墨盒。
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公开(公告)号：US4941889A
公开(公告)日：1990-07-17
申请号：US354309
申请日：1989-05-22
申请人： Emerson B. Holmes
发明人： Emerson B. Holmes
摘要： Barbecue flavoring blocks and a process for making barbecue flavoring block made from pieces of wood suitable to flavor food bound together with gelatin, preferably containing a flavoring ingredient. The flavoring blocks are pasturized.
摘要翻译： 烧烤调味块以及用于制造烧烤调味块的方法，其由适合于将食物与明胶结合在一起的木材制成，优选含有调味成分。 调味块被烤制。
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38.发明授权Use of hypophosphorous acid and its salts to prevent clostridial blowing and formation of clostridial enterotoxins in cheese 失效使用次磷酸及其盐来防止梭菌发生和在奶酪中形成梭菌肠毒素
公开(公告)号：US4382971A
公开(公告)日：1983-05-10
申请号：US264903
申请日：1981-05-18
申请人： John S. Thompson
发明人： John S. Thompson
摘要： The addition of an effective amount of a compound selected from the group consisting of hypophosphorous acid and salts thereof to cheese during manufacture prevents clostridial and coliform blowing and the formation of clostridial enterotoxins in cheese.
摘要翻译： 在制造过程中，将有效量的选自次磷酸及其盐的化合物加入到干酪中，可防止梭菌和大肠杆菌的发生，以及在奶酪中形成梭菌肠毒素。
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39.发明授权
公开(公告)号：US4282260A
公开(公告)日：1981-08-04
申请号：US140328
申请日：1980-04-14
摘要： The growth of Clostridium botulinum and the production of enterotoxin in smoked meat products, such as bacon, is inhibited by adding to the meat products a compound selected from the group consisting of hypophosphorous acid and sodium potassium, calcium and manganese salts thereof.
摘要翻译： 通过向肉制品中加入选自次磷酸和钠钾，其钙和锰盐的化合物，可以抑制肉毒杆菌的生长和熏制肉制品如培根中肠内毒素的产生。
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公开(公告)号：US4102653A
公开(公告)日：1978-07-25
申请号：US793189
申请日：1977-05-02
摘要： To smoke meats while they are being cooked with the heat generated from charcoal briquettes or other fuels, briquettes or sections of aromatic woods are treated to substantially eliminate flaming and control the rate of aromatic smoke and vapor emission during combustion as the briquettes are burned with the fuel. This treatment produces a continuous and relatively uniform non-flaming emission of aromatic smoke and vapors for a period of time more closely matched to that of the cooking process.
摘要翻译： 在用木炭或其他燃料产生的热量烹制肉类的同时，对肉饼进行处理以将煤块或芳香木材部分基本上消除燃烧并控制燃烧过程中的芳香烟雾和蒸汽排放的速度，因为煤块与 汽油。 这种处理产生了与烹饪过程更接近的一段时间的芳香烟雾和蒸气的连续且相对均匀的非燃烧发射。
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