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    Egg Products
    41.
    发明授权
    Egg Products 有权
    蛋制品

    公开(公告)号：US07211287B2

    公开(公告)日：2007-05-01

    申请号：US10876365

    申请日：2004-06-24

    申请人： John D. Efstathiou ,  Laura Huston ,  Jill M. Morriss

    发明人： John D. Efstathiou ,  Laura Huston ,  Jill M. Morriss

    IPC分类号： A23L1/32

    CPC分类号： A23B5/0057 ,  A23B5/00 ,  A23B5/0055 ,  A23B5/015 ,  A23B5/14 ,  A23L3/0155 ,  A23L3/34635 ,  A23L15/00 ,  A23L15/30

    摘要： Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products may include one or more antimicrobial agents and/or acidifying agents. The method may be useful for producing a packaged egg product that has an extended shelf life as determined by bacteria population density in the product and/or organoleptic properties.

    摘要翻译： 本文提出的是处理蛋制品以增加保质期的方法，其包括以高压处理蛋制品。 此外，蛋制品可以在压力处理之前，期间或之后进行巴氏消毒。 任选地，蛋制品可以包括一种或多种抗微生物剂和/或酸化剂。 该方法可用于生产具有延长的保质期的包装的蛋制品，其通过产品中的细菌群体密度和/或感官特性来确定。

    Method of producing a deep fried egg based foodstuff and the products thereof
    42.
    发明申请
    Method of producing a deep fried egg based foodstuff and the products thereof 有权
    生产深煎蛋类食品的方法及其制品

    公开(公告)号：US20070087105A1

    公开(公告)日：2007-04-19

    申请号：US11598557

    申请日：2006-11-13

    申请人： Marc Tillis

    发明人： Marc Tillis

    IPC分类号： A23L1/32

    CPC分类号： A23L15/00

    摘要： A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is cut and transferred to a deep fryer where the solid mass is deep fried for a selected amount of time in a selected oil or fat. The deep fried solid mass is removed from the selected oil or fat for consumption or storage.

    摘要翻译： 一种制造蛋制品的方法包括提供一定量的液体蛋底，其被倒入烹饪表面，使得蛋底具有选定的厚度。 将蛋底座加热到选定的温度，使得液体蛋底凝固成固体物质。 将固体块切割并转移到油炸锅中，其中固体物质在所选择的油或脂肪中油炸一段选定的时间。 将油炸的固体物质从所选择的油或脂肪中去除以消耗或储存。

    Method of impregnation of food and vitamin C-containing egg and pidan-like egg obtained by this method
    43.
    发明授权
    Method of impregnation of food and vitamin C-containing egg and pidan-like egg obtained by this method 失效
    通过该方法浸渍食物和含有维生素C的鸡蛋和皮质蛋的方法

    公开(公告)号：US07166314B2

    公开(公告)日：2007-01-23

    申请号：US10220213

    申请日：2001-02-27

    申请人： Munehiko Kuwa ,  Soichiro Kuwa ,  Kiyoshi Yamano

    发明人： Munehiko Kuwa ,  Soichiro Kuwa ,  Kiyoshi Yamano

    IPC分类号： A23L3/005 ,  A23L1/32 ,  A23L3/00

    CPC分类号： A23L17/75 ,  A23L13/62 ,  A23L13/70 ,  A23L15/00 ,  A23L15/20 ,  A23L15/30

    摘要： The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods in contact with the liquid component. The method of impregnation treatment for foods of the present invention enables readily impregnating various kinds of foods with various liquid components or gas components. The invention also provides a vitamin C-containing egg and a pidan-like egg.

    摘要翻译： 用于食品的浸渍处理方法包括：通过在真空处理之后使食物与液体成分或气体成分接触，或者在真空状态下和/或冷却与液体接触的食物，用液态成分或气体成分浸渍食品 零件。 本发明的食品浸渍处理方法能够容易地浸渍各种各样的液体成分或气体成分的食品。 本发明还提供了含有维生素C的蛋和类似皮质的蛋。

    Eggspooner
    44.
    发明申请
    Eggspooner 审中-公开

    公开(公告)号：US20070009645A1

    公开(公告)日：2007-01-11

    申请号：US11409916

    申请日：2006-04-25

    申请人： Botho Holzer

    发明人： Botho Holzer

    IPC分类号： A23L1/32

    CPC分类号： A47J29/06

    摘要： Artificial lockable egg-cooking shell and so a cooking appliance for eggs and several ingredients, consisting of a receptacle and a screw cap. The screw cap has got a by a layer of PTFE isolated sealing compound at its inside to protect the ingredients against contamination.

    摘要翻译： 人造可锁定的蛋烹饪外壳，因此用于鸡蛋和几种成分的烹饪器具，由插座和螺帽组成。 螺旋盖在其内部已经有一层PTFE隔离的密封化合物，以保护成分免受污染。

    Method of producing a deep fried egg based foodstuff and the products thereof
    45.
    发明申请
    Method of producing a deep fried egg based foodstuff and the products thereof 审中-公开
    生产深煎蛋类食品的方法及其制品

    公开(公告)号：US20060177562A1

    公开(公告)日：2006-08-10

    申请号：US11051293

    申请日：2005-02-04

    申请人： Marc Tillis

    发明人： Marc Tillis

    IPC分类号： A23L1/32

    CPC分类号： A23L15/00

    摘要： A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is cut and transferred to a deep fryer where the solid mass is deep fried for a selected amount of time in a selected oil or fat. The deep fried solid mass is removed from the selected oil or fat for consumption or refrigerated or frozen storage until reheated by end user or consumer.

    摘要翻译： 一种制造蛋制品的方法包括提供一定量的液体蛋底，其被倒入烹饪表面，使得蛋底具有选定的厚度。 将蛋底座加热到选定的温度，使得液体蛋底凝固成固体物质。 将固体块切割并转移到油炸锅中，其中固体物质在所选择的油或脂肪中油炸一段选定的时间。 将油炸的固体块从所选择的油或脂肪中去除，以便消费或冷藏或冷冻储存，直到最终用户或消费者重新加热。

    Method of pasteurizing chicken shell egg
    46.
    发明授权
    Method of pasteurizing chicken shell egg 有权
    鸡壳蛋白法杀菌法

    公开(公告)号：US07052726B2

    公开(公告)日：2006-05-30

    申请号：US10250526

    申请日：2002-10-30

    申请人： Joong-Min Park ,  Yong-Sik Cho

    发明人： Joong-Min Park ,  Yong-Sik Cho

    IPC分类号： A23L1/32

    CPC分类号： A23B5/0052 ,  A23L15/00

    摘要： The present invention provides a method of pasteurizing an in-shell chicken egg comprising measuring the lowest temperatures of albumen and yolk on time and their location according to a prescribed method, and maintaining the lowest temperatures at the pasteurization temperature or higher for the necessary time. The method increases the stability of the egg as a food product, extends egg life, and improves the quality of albumen and yolk in the in-shell egg. Also the method reduces a problem of weight loss caused by pasteurizing Salmonella in the shelled egg.

    摘要翻译： 本发明提供一种肠内鸡蛋的灭菌方法，其特征在于，包括根据规定的方法及时测定蛋白和蛋黄的最低温度及其位置，并将最低温度保持在巴氏杀菌温度或更高温度下所需的时间。 该方法提高了鸡蛋作为食品的稳定性，延长了鸡蛋的使用寿命，提高了蛋壳中蛋白和蛋黄的质量。 此外，该方法还减少了在被壳的鸡蛋中巴氏杀菌沙门氏菌引起的体重减轻的问题。