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    Method of making liverwurst
    51.
    发明授权
    Method of making liverwurst 失效
    制造肝脏的方法

    公开(公告)号：US3971851A

    公开(公告)日：1976-07-27

    申请号：US534510

    申请日：1974-12-19

    Applicant: Friedrich Otto

    Inventor： Friedrich Otto

    IPC: A23L13/20 ,  A23L13/60 ,  A23K1/00

    CPC classification number: A23L13/65 ,  A23L13/20 ,  A23L13/60

    Abstract: Pork trimmings are continuously agitated in a vacuum while they are being subdivided into a mass of chunks into which saturated steam is thereupon admitted to cook them. While continuing the agitation, the cooking action is terminated when the temperature of the mass reaches about 125.degree.C, and thereupon the mass is cooled to about 60.degree.-95.degree.C and is comminuted and emulsified under continuing agitation. Liver pieces and binder material are then added to the agitated mass and comminution continues to comminute the liver pieces while cooling the resulting mixture to about 40.degree.-80.degree.C and admitting liquid spices into it to obtain a spiced product.

    Abstract translation: 猪肉配件在真空中持续搅动，同时将它们细分成大量的块，饱和蒸汽进入其中进行烹饪。 在继续搅拌的同时，当物料的温度达到约125℃时，烹调作用终止，随后将物料冷却至约60℃-95℃，并在持续搅拌下粉碎并乳化。 然后将肝片和粘合剂材料加入到搅拌的物质中，粉碎继续粉碎肝片，同时将所得混合物冷却至约40℃-80℃，并将液体香料加入其中以获得加香产品。

    Preservation process for bone marrow
    52.
    发明授权
    Preservation process for bone marrow 失效
    骨髓保存过程

    公开(公告)号：US3898346A

    公开(公告)日：1975-08-05

    申请号：US40440473

    申请日：1973-10-09

    Applicant: SOURON YVES MARIE FRANK

    Inventor： SOURON YVES MARIE FRANK

    IPC: A23B4/06 ,  A23L13/20 ,  A23B1/00

    CPC classification number: A23B4/06 ,  A23L13/20

    Abstract: A preservation process for bone marrow heats marrow or bones in boiling water for a relatively long time. Then the marrow is extracted and enclosed in airtight containers. Next, the containers are frozen at about -18* C or less. For thawing, the containers are heated in a double saucepan at a temperature of at least 90* C. After the heated containers are opened, the marrow may be eaten.

    Abstract translation: 骨髓的保存过程在沸水中加热骨髓或骨头较长时间。 然后将骨髓提取并封闭在密闭的容器中。 接下来，容器在-18℃以下冷冻。 为了解冻，容器在至少90℃的温度下在双平底锅中加热。加热容器打开后，可以吃骨髓。

    Foie gras using the liver of duck without force-feeding method, its composition and manufacturing method
    57.
    发明授权
    Foie gras using the liver of duck without force-feeding method, its composition and manufacturing method 有权

    公开(公告)号：US11571010B2

    公开(公告)日：2023-02-07

    申请号：US16759682

    申请日：2018-11-09

    Applicant: 153 KOREA CO., LTD.

    Inventor： Dong-Wook Shin

    IPC: A23L13/20 ,  A23L13/50 ,  A23L13/70 ,  A23L5/20

    Abstract: The present invention provides a spread type processed food using foie gras (duck liver, goose liver) and chicken breasts, a composition thereof and a method for manufacturing the same, and more particularly, a spread type processed food using foie gras and chicken breasts, which is manufactured using foie gras and chicken breasts in a spread form such as butter or jam that can be simply spread on a preferred food such as bread and easily eaten, wherein fishy smell and peculiar smell (odor) of foie gras are effectively removed to allow people of all ages and both sexes to easily eat without repulsion, and the processed food is rich in protein and contains diverse vitamins to promote brain development of growing children and protect various diseases, thereby planning promotion of public health, as well as a composition thereof and a method for manufacturing the same.

    METHOD OF PREPARING PRODUCTS MADE OF DOUGH HAVING A FILLING OF BYPRODUCTS
    60.
    发明申请
    METHOD OF PREPARING PRODUCTS MADE OF DOUGH HAVING A FILLING OF BYPRODUCTS 有权

    公开(公告)号：US20210037834A1

    公开(公告)日：2021-02-11

    申请号：US16615662

    申请日：2018-10-18

    Applicant: Krasilnikov Andrey Vasilievich

    Inventor： Krasilnikov Andrey Vasilievich

    IPC: A21D13/38 ,  A23L13/60 ,  A21D8/04 ,  A21D13/31 ,  A23L13/20

    Abstract: Kneading the yeast fermented dough in the sourdough way: the flour is poured into warm water, in which sugar, salt, yeast are diluted, the dough is matured for 20 minutes, the dough is received semi-fluid, the dough is cut on the surface with greased vegetable oil; the stuffing is prepared from offal of farm animals or poultry, with the addition in stuffing ingredients onions in an amount of 10-20% of weight of the stuffing, salts, pepper to taste and further cooking steps are carried out. The method allows to prepare products with the optimal technological characteristics having high nutritional value and organoleptic properties of softness, juiciness, creamy taste.

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