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373 条记录 (耗时 0.029 秒)

    Semi-finished food product and a process for preparing it
    41.
    发明申请
    Semi-finished food product and a process for preparing it 审中-公开
    半成品食品及其制备工艺

    公开(公告)号：US20070065559A1

    公开(公告)日：2007-03-22

    申请号：US10555636

    申请日：2003-12-16

    申请人： Renoo Blindt ,  Bronwyn Elliott

    发明人： Renoo Blindt ,  Bronwyn Elliott

    IPC分类号： A23C19/00

    CPC分类号： A23C9/1544 ,  A23C9/1542 ,  A23C19/0765 ,  A23C19/09 ,  A23C19/093 ,  A23L9/10 ,  A23L17/00 ,  A23L17/70 ,  A23L19/115 ,  A23L29/238 ,  A23L29/256 ,  A23L29/27 ,  A23L29/272 ,  A23L29/284 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/5086 ,  A23V2250/507 ,  A23V2250/54 ,  A23V2250/5066 ,  A23V2250/50364 ,  A23V2250/5048

    摘要： A semi-finished food product is provided for preparing, terrins, mousses, cakes and the like. It comprises 30-60 wt % soft fresh cheese, 15-50 wt % cream and/or milk and 0.3-2 wt % polysaccharide gelling agent, and it is substantially free of egg yolk, gelatin and starch. It includes 2.5-9 wt % milk protein, 13-25 wt % fat, 65-85 wt % water and 0-5 wt % carbohydrate other than lactose. The semi-finished food product can be prepared by a process wherein, in a cheese-making factory, soft fresh cheese is mixed with at least part of the fluid ingredients to be included in the semi-finished food product, thereby providing a composition that retains a pumpable consistency at 5° C. for a period of at least 24 hours.

    摘要翻译： 提供半成品食品用于制备，地面，摩丝，蛋糕等。 它含有30-60重量％的软的新鲜干酪，15-50重量％的奶油和/或牛奶和0.3-2重量％的多糖胶凝剂，并且它基本上不含蛋黄，明胶和淀粉。 它包括2.5-9重量％的乳蛋白，13-25重量％的脂肪，65-85重量％的水和除了乳糖之外的0-5重量％的碳水化合物。 半成品可以通过以下方法制备，其中在奶酪制造工厂中，将软的新鲜奶酪与要包含在半成品食品中的至少一部分流体成分混合，从而提供一种组合物， 在5℃保持可泵送的稠度至少24小时。

    Frozen non-water-washed or water-washed at low level minced fish meat
    43.
    发明申请
    Frozen non-water-washed or water-washed at low level minced fish meat 审中-公开
    冷冻非水洗或水洗，低级切碎的鱼肉

    公开(公告)号：US20060204640A1

    公开(公告)日：2006-09-14

    申请号：US10485948

    申请日：2002-08-01

    申请人： Toru Mizuguchi ,  Takaaki Okita ,  Takashi Mori ,  Hiroyuki Onuki

    发明人： Toru Mizuguchi ,  Takaaki Okita ,  Takashi Mori ,  Hiroyuki Onuki

    IPC分类号： A23L1/325

    CPC分类号： A23B4/20 ,  A23B4/08 ,  A23L17/00 ,  A23L17/70

    摘要： Providing a frozen non-water-washed or water-washed at low level fish meat with suppressed freezing denaturation, from a fish species generally never used without water-wash. Biological iron, iron-containing substances and/or biological reducing substances in the fish meat are oxidized. A frozen non-water-washed or water-washed at low level fish meat made from minced fish meat or the dehydrated minced fish meat, where one or more cryoprotectants have been added and the decomposition of trimethylamine-N-oxide is suppressed through oxidation. Preferably, the fish meat is put in contact to oxygen under agitation of the fish meat, to thereby suppress trimethylamine-N-oxide decomposition, to which are added cryoprotectants for freezing. A frozen product of non-water-washed or water-washed at low level fish meat, where salts have been added for such agitation, followed by agitation. A fish paste product from the frozen product as the raw material.

    摘要翻译： 提供冷冻非水洗或水洗的低级鱼肉，抑制冻结变性，从一般从未使用过没有水洗的鱼类。 鱼肉中的生物铁，含铁物质和/或生物还原物质被氧化。 将由切碎的鱼肉制成的低级鱼肉或经脱水的切碎的鱼肉进行冷冻非水洗或水洗，其中加入一种或多种冷冻保护剂并通过氧化抑制三甲胺-N-氧化物的分解。 优选地，在鱼肉搅拌下将鱼肉与氧气接触，从而抑制加入用于冷冻的冷冻保护剂的三甲胺-N-氧化物分解。 在低级鱼肉中非水洗或水洗的冷冻产品，其中已经加入盐进行搅拌，随后搅拌。 以冷冻产品为原料的鱼糊产品。

    Feeding Thraustochytriales to poultry for increasing omega-3 highly unsaturated fatty acids in eggs
    47.
    发明授权
    Feeding Thraustochytriales to poultry for increasing omega-3 highly unsaturated fatty acids in eggs 失效
    向家禽喂食胸膜炎以增加蛋中的ω-3高度不饱和脂肪酸

    公开(公告)号：US07033584B2

    公开(公告)日：2006-04-25

    申请号：US09730048

    申请日：2000-12-04

    申请人： William R. Barclay

    发明人： William R. Barclay

    IPC分类号： A01N63/00 ,  A01N65/00 ,  A23K1/18 ,  C12N1/12

    CPC分类号： C12P7/64 ,  A23K10/16 ,  A23K10/30 ,  A23K20/158 ,  A23K40/20 ,  A23K40/25 ,  A23K50/00 ,  A23K50/10 ,  A23K50/75 ,  A23K50/80 ,  A23L5/00 ,  A23L7/00 ,  A23L11/07 ,  A23L13/00 ,  A23L13/43 ,  A23L13/50 ,  A23L15/20 ,  A23L17/00 ,  A23L17/40 ,  A23L17/65 ,  A23L19/09 ,  A23L25/30 ,  A23L29/065 ,  A23L29/30 ,  A23L31/00 ,  A23L33/12 ,  A61K31/20 ,  A61K31/202 ,  C11B1/10 ,  C12N1/14 ,  Y02A40/818 ,  Y10S426/807 ,  Y10S435/946

    摘要： A process is provided for growing microflora of the order Thraustochytriales such as Thraustochytrium, Schizochytrium, and mixtures thereof, in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a preferred embodiment, the process produce, microflora having a cell aggregate size useful for the production of food products for use in aquaculture. Further provided is a food product which includes Thraustochytrium, Schizochytrium, and mixture thereof, and a component selected from flaxseed, reapedeed, soybean and avocado meal. Such a food product includes a balance of long chain and short chain omega-3 highly unsaturated fatty acids. A method for increasing omega-3 highly unsaturated fatty acid content of eggs by feeding a feed to poultry. The feed contains the microorganisms of the order Thraustochytriales having a omega-3 highly unsaturated fatty acid content of more than 6.7 percent of total cell dry weight. The microorganisms include strains of Schizochytrium and Thraustochytrium such as ATCC No.(s) 20888 and 20889, and ATCC No.(s) 20890, 20891 and 20892, respectively. Also provided are eggs containing an increased amount of these fatty acids.

    摘要翻译： 提供了一种用于在含有非氯化钠的钠盐，特别是硫酸钠的发酵培养基中增加诸如破囊壶菌，裂囊裂解裂解菌及其混合物的破囊壶菌的微生物群落的方法。 在优选的实施方案中，该方法产生具有用于生产用于水产养殖的食品的细胞聚集体尺寸的微生物群落。 还提供了一种食品，其包括破囊壶菌属，裂殖壶菌及其混合物，以及选自亚麻籽，芦苇，大豆和鳄梨粉的成分。 这种食品包括长链和短链ω-3高度不饱和脂肪酸的平衡。 通过将饲料喂给家禽来增加卵的ω-3高度不饱和脂肪酸含量的方法。 饲料含有具有ω-3高度不饱和脂肪酸含量超过总细胞干重的6.7％的Thraustochytriales的微生物。 微生物分别包括裂殖酵母和破囊壶菌菌株，如ATCC No.20888和20889，以及ATCC No.20890,20891和20892。 还提供了含有增加量的这些脂肪酸的蛋。

    Process for production of surimi from fish infected with parasites and utilization of such surimi
    50.
    发明授权
    Process for production of surimi from fish infected with parasites and utilization of such surimi 有权
    从感染寄生虫的鱼类和鱼类的利用生产鱼糜的过程

    公开(公告)号：US06821546B1

    公开(公告)日：2004-11-23

    申请号：US09568578

    申请日：2000-05-11

    申请人： Ikuo Kimura ,  Genji Ito ,  Masayuki Nasu

    发明人： Ikuo Kimura ,  Genji Ito ,  Masayuki Nasu

    IPC分类号： A23L1325

    CPC分类号： A23B4/20 ,  A23L17/00 ,  A23L17/70

    摘要： This invention provides a process for production of surimi with stable quality from fish infected with the parasite Ichthyophonus hoferi, and a process for production of surimi based products of good quality using the surimi as the raw material. In the process for production of surimi from parasite-infected fish, an additive for inhibiting protease activity and recovering gel-forming capability, and calcium are added in the process of production of surimi from fish infected with Ichthyophonus hoferi, preferably from Alaska pollock. A protease inhibitor, preferably a thiol protease inhibitor, is used as the additive.

    摘要翻译： 本发明提供了一种生产具有来自感染寄生虫鱼腥草鱼的质量稳定的鱼糜的方法，以及以鱼糜为原料生产质量好的鱼糜产品的方法。 在从寄生虫感染的鱼生产鱼糜的过程中，在鱼腥草感染的鱼类，优选来自阿拉斯加鳕鱼的鱼糜的生产过程中加入了用于抑制蛋白酶活性和回收凝胶形成能力的添加剂和钙。 使用蛋白酶抑制剂，优选硫醇蛋白酶抑制剂作为添加剂。