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786 条记录 (耗时 0.02 秒)

    Sausage product and method for making
    63.
    发明授权
    Sausage product and method for making 失效
    香肠制品及制作方法

    公开(公告)号：US5989605A

    公开(公告)日：1999-11-23

    申请号：US81794

    申请日：1998-05-20

    申请人： Eric M. J. Verschueren

    发明人： Eric M. J. Verschueren

    IPC分类号： A22C13/00 ,  A22C11/00

    CPC分类号： A22C13/0013

    摘要： A method for making a sausage product. The method comprises stuffing a wet sausage meat product into a food casing, vertically hanging the stuffed sausage meat product, and drying and curing the stuffed sausage meat product at least partly while the stuffed sausage meat product is vertically hung. In a unique aspect, the food casing comprises a tubular film precipitated from a solution of cellulose in amine oxide and water. The tubular film is longitudinally stretched by from 8 to 30 percent in a dryer and transversely stretched by from -3 to +10 percent while wet, and the stretch is maintained during drying. The transverse stretch is less than 75 percent of the longitudinal stretch. As a result of using the unique casing, dimensional stability of the vertically hung product is improved. The invention further includes a sausage product comprising wet sausage meat product stuffed in a food casing and vertically hung for curing and drying.

    摘要翻译： 制作香肠制品的方法。 该方法包括将湿香肠肉制品填充到食品外壳中，垂直悬挂填充的香肠肉制品，至少部分地将填充的香肠肉制品干燥并固化，同时填充的香肠肉制品垂直悬挂。 在独特的方面，食品套管包括从纤维素在氧化胺和水中的溶液沉淀的管状膜。 在干燥器中将管状膜纵向拉伸8％至30％，同时在湿度下横向拉伸-3至+10％，并且在干燥过程中保持拉伸。 横向拉伸小于纵向拉伸的75％。 由于使用独特的外壳，垂直悬挂产品的尺寸稳定性得到提高。 本发明还包括一种香肠产品，其包括填充在食品外壳中并垂直悬挂以固化和干燥的湿香肠肉制品。

    Sausage product and method for making
    66.
    发明授权
    Sausage product and method for making 失效
    香肠制品及制作方法

    公开(公告)号：US5807595A

    公开(公告)日：1998-09-15

    申请号：US741461

    申请日：1996-10-31

    申请人： Eric M. J. Verschueren

    发明人： Eric M. J. Verschueren

    IPC分类号： A22C13/00 ,  A22C11/00

    CPC分类号： A22C13/0013

    摘要： A method for making a sausage product. The method comprises stuffing a wet sausage meat product into a food casing, vertically hanging the stuffed sausage meat product, and drying and curing the stuffed sausage meat product at least partly while the stuffed sausage meat product is vertically hung. In a unique aspect, the food casing comprises a tubular film regenerated from a solution of cellulose in a solvent comprising carbon disulfide. The tubular film is longitudinally stretched by from 8 to 30 percent in a dryer and transversely stretched by from -3 to +10 percent while wet, and the stretch is maintained during drying. The transverse stretch is less than 75 percent of the longitudinal stretch. As a result of using the unique casing, dimensional stability of the vertically hung product is improved. The invention further includes a sausage product comprising wet sausage meat product stuffed in a food casing and vertically hung for curing and drying.

    摘要翻译： 制作香肠制品的方法。 该方法包括将湿香肠肉制品填充到食品外壳中，垂直悬挂填充的香肠肉制品，至少部分地将填充的香肠肉制品干燥并固化，同时填充的香肠肉制品垂直悬挂。 在独特的方面，食品外壳包括由纤维素在包含二硫化碳的溶剂中再生的管状膜。 在干燥器中将管状膜纵向拉伸8％至30％，同时在湿度下横向拉伸-3至+10％，并且在干燥过程中保持拉伸。 横向拉伸小于纵向拉伸的75％。 由于使用独特的外壳，垂直悬挂产品的尺寸稳定性得到提高。 本发明还包括一种香肠产品，其包括填充在食品外壳中并垂直悬挂以固化和干燥的湿香肠肉制品。

    Processed meat and poultry encased in natural rubber thread with low nitrosamine
    67.
    发明授权
    Processed meat and poultry encased in natural rubber thread with low nitrosamine 失效
    加工的肉和家禽包裹在天然橡胶线中，含有低亚硝胺

    公开(公告)号：US5753290A

    公开(公告)日：1998-05-19

    申请号：US701128

    申请日：1996-08-21

    申请人： Roger M. Adam

    发明人： Roger M. Adam

    IPC分类号： A22C13/00 ,  C08K5/39 ,  A23L1/01

    CPC分类号： C08K5/39 ,  A22C13/0013

    摘要： The present invention provides rubber articles for single or multiple use food contact which, when used in smoking, curing or cooking meat or poultry, produce a low level of nitrosoamines or nitrosatable amines in the meat or poultry product.

    摘要翻译： 本发明提供用于单次或多次使用的食品接触的橡胶制品，当用于吸烟，固化或烹饪肉或家禽时，在肉或禽产品中产生低水平的亚硝胺或亚硝化胺。

    Methods and materials for splicing tubular food casings
    68.
    发明授权
    Methods and materials for splicing tubular food casings 失效
    用于拼接管状食品肠衣的方法和材料

    公开(公告)号：US5750217A

    公开(公告)日：1998-05-12

    申请号：US10021

    申请日：1993-01-25

    申请人： Ronald S. Kearby ,  Mark Lee Fox ,  Mark David Kelley

    发明人： Ronald S. Kearby ,  Mark Lee Fox ,  Mark David Kelley

    IPC分类号： A22C13/00 ,  B65D81/34 ,  B65H69/08

    CPC分类号： A22C13/0013 ,  Y10T428/1324 ,  Y10T428/1379 ,  Y10T428/31884

    摘要： A splice for regenerated cellulose tubular food casing. The splice includes a splicing tape comprising a regenerated cellulose film coated on at least one surface with a polyvinylidene chloride polymer (saran) and having a film thickness of 0.002 to 0.01 inches. The splicing tape is perforated to remove from ten to thirty percent of the area of the film. The removal of material from the splicing tape provides an elongation at break of at least twenty percent at a tensile force of between 500 and 1250 psi in a direction transverse to the direction of the longitudinal axis of the casing. The break force in that direction should be at least 100 psi greater than the force required to obtain the desired elongation. To form the splice, the splicing tape is wrapped around and sealed at the coated surface to a leading end of a first regenerated cellulose tubular food casing and a trailing end of a second regenerated cellulose tubular food casing wherein the ends are proximate each other.

    摘要翻译： 用于再生纤维素管状食品套管的接头。 接头包括包含在至少一个表面上涂覆有聚偏二氯乙烯聚合物（saran）并且具有0.002至0.01英寸的膜厚度的再生纤维素膜的接合带。 拼接胶带是穿孔的，可以从薄膜的10％到30％的面积中去除。 从接合带去除材料在垂直于壳体的纵向轴线的方向的方向上在500和1250psi之间的张力下提供至少百分之二十的伸长率。 该方向上的断裂力应比获得所需伸长所需的力至少大100 psi。 为了形成接头，将接合带缠绕并密封在涂覆的表面上至第一再生纤维素管状食品外壳的前端和第二再生纤维素管状食品外壳的后端，其中端部彼此靠近。

    Five-layer, biaxially stretched tubular film for packaging and encasing pasty food stuffs
    69.
    发明授权
    Five-layer, biaxially stretched tubular film for packaging and encasing pasty food stuffs 失效
    用于包装和包装糊状食品的五层双轴拉伸管状薄膜

    公开(公告)号：US5612104A

    公开(公告)日：1997-03-18

    申请号：US492012

    申请日：1995-07-19

    申请人： Hartmut Grund

    发明人： Hartmut Grund

    IPC分类号： A22C13/00 ,  B29C55/12 ,  B32B27/08 ,  B32B27/32 ,  B32B27/34 ,  C09J151/06 ,  F16L11/08

    CPC分类号： B32B27/08 ,  A22C13/0013 ,  C09J151/06 ,  A22C2013/002 ,  A22C2013/0053 ,  A22C2013/0063 ,  A22C2013/0083 ,  Y10S206/802 ,  Y10T428/1324

    摘要： A five-layer, tubular polyamide film for wrapping and/or covering pasty foodstuffs, in particular for use as a sausage casing, in which the film is made up of an inner layer and an outer layer made of the same polyamide material consisting of at least one at least one aliphatic polyamide and/or at least one aliphatic copolyamide and/or at least one partly aromatic polyamide and/or at least one partly aromatic copolyamide, a middle polyolefin layer, and two bonding agent layers each made of the same material. The proportion of partly aromatic polyamide and/or copolyamide is 5 to 60%, in particular 10 to 50%, relative to the total weight of the polymer mixture of partly aromatic and aliphatic polyamides and copolyamides.

    摘要翻译： PCT No.PCT / EP94 / 03676 Sec。 371日期：1995年7月19日 102（e）日期1995年7月19日PCT 1994年11月9日PCT PCT。 出版物WO95 / 13707 日期1995年5月26日一种用于包裹和/或覆盖糊状食品的五层管状聚酰胺薄膜，特别是用作香肠壳体，其中薄膜由内层和由相同聚酰胺制成的外层组成 由至少一种至少一种脂族聚酰胺和/或至少一种脂族共聚酰胺和/或至少一种部分芳族聚酰胺和/或至少一种部分芳族聚酰胺，中间聚烯烃层和两个粘合剂层组成的材料 的相同材料。 部分芳族聚酰胺和/或共聚酰胺的比例相对于部分芳族和脂族聚酰胺和共聚酰胺的聚合物混合物的总重量为5至60％，特别是10至50％。