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公开(公告)号：US5486369A
公开(公告)日：1996-01-23
申请号：US376311
申请日：1995-01-20
摘要： Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused potato strips and drying the infused potato strips such that the strips have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the strips in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. where the solution contains at least 5% sodium chloride and at least 12% sucrose.
摘要翻译： 通过在含有糖和氯化钠的加热输液中漂白生土豆条，将输入的马铃薯条排干并冷却，并将输入的马铃薯条干燥，使条带的水分活度低于 0.85％。 在一个实施方案中，通过在至少200°F的温度下将条浸入输注溶液中1至3分钟进行漂白，其中溶液含有至少5％的氯化钠和至少12％的蔗糖。
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公开(公告)号：US5250312A
公开(公告)日：1993-10-05
申请号：US801218
申请日：1991-12-02
摘要： A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.
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公开(公告)号：US06403134B1
公开(公告)日：2002-06-11
申请号：US09638335
申请日：2000-08-14
申请人： Dalip K. Nayyar , Laura G. Hill , K. Rajinder Nauth , Jimbay P. Loh , Maluwa Behringer , Lisa Apel
发明人： Dalip K. Nayyar , Laura G. Hill , K. Rajinder Nauth , Jimbay P. Loh , Maluwa Behringer , Lisa Apel
IPC分类号： A23B700
摘要： Premium quality intermediate moisture vegetables and methods for preparing such vegetables are provided. The premium quality intermediate moisture vegetables are prepared by (a) infusing vegetables with an antimicrobial infusion cocktail at a temperature of greater than about 50° F. for about 15 to about 180 minutes, wherein the antimicrobial infusion cocktail comprises an aqueous solution of (1) a water-soluble, predominantly lower molecular weight, low sweetness carbohydrate, (2) a polyhydric alcohol, (3) salt, (4) a non-inorganic sweetness depressant agent, and (5) nisin-containing whey derived from a nisin-producing culture; (b) collecting the vegetables and removing excess antimicrobial infusion cocktail; (c) drying the collected vegetables to a water activity of about 0.5 to about 0.9 to form the intermediate moisture vegetables; and (d) packaging the intermediate moisture vegetables. After drying to a water activity of about 0.5 to about 0.9, the intermediate moisture vegetables of the present invention are shelf stable. For example, such intermediate moisture vegetables having a water activity of about 0.55 to about 0.65 are expected to be shelf stable for about twelve months under ambient conditions; intermediate moisture vegetables having a water activity of about 0.75 to about 0.85 are expected to be shelf stable for about 90 days under refrigeration conditions. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked frozen vegetables.
摘要翻译： 提供优质的中等水分蔬菜和制备这种蔬菜的方法。 优质中等水分蔬菜通过以下步骤制备：（a）在大于约50°F的温度下用抗微生物输注混合液注入蔬菜约15至约180分钟，其中抗微生物输注混合物包含（1 ）水溶性，主要是较低分子量的低甜度碳水化合物，（2）多元醇，（3）盐，（4）非无机甜味抑制剂，和（5）乳链菌肽乳链菌肽 生产文化; （b）收集蔬菜并除去过量的抗菌输液鸡尾酒; （c）将收集的蔬菜干燥至约0.5至约0.9的水分活度以形成中间水分蔬菜; 和（d）包装中间水分蔬菜。 干燥至约0.5至约0.9的水分活度后，本发明的中间水分蔬菜是稳定的。 例如，具有约0.55至约0.65的水分活性的中等水分蔬菜预期在环境条件下储存稳定约12个月; 水分活度为约0.75至约0.85的中间水分蔬菜预计在制冷条件下搁置约90天。 烹饪时，这些中等水分蔬菜提供与高品质熟冷冻蔬菜相似的外观，质感和味道。
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公开(公告)号：US5484616A
公开(公告)日：1996-01-16
申请号：US376592
申请日：1995-01-20
申请人： Dominic J. Vellucci, Jr. , Charles R. Mason , Stuart A. Cochran , Edward C. Coleman , Dalip K. Nayyar
发明人： Dominic J. Vellucci, Jr. , Charles R. Mason , Stuart A. Cochran , Edward C. Coleman , Dalip K. Nayyar
摘要： Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. (93.3.degree. C.) where the solution contains at least 5% sodium chloride and at least 10% glycerol.
摘要翻译： 通过在含有甘油和氯化钠的加热输液中漂洗生土豆片，将输入的马铃薯块排干并冷却并干燥输入的马铃薯片，使得片段的水分活度低于 0.85％。 在一个实施方案中，通过在至少200°F（93.3℃）的温度下将片浸泡在输注溶液中1至3分钟进行漂白，其中溶液含有至少5％氯化钠和至少10 ％甘油。
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公开(公告)号：US5356647A
公开(公告)日：1994-10-18
申请号：US097529
申请日：1993-07-27
CPC分类号： A23L13/57 , A23L13/428 , A23P20/10 , A23P20/12
摘要： The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of the meat with glycerol, applying seasoning to the coated surface and cooking the coated, seasoned meat. In addition, the present invention relates to a coating combination which when coated onto a meat and then cooked imparts to the cooked meat a moist and marinated-like flavor, about the coating combination consisting of about 20 to about 33% by weight glycerol and about 67 to about 80% by weight seasoning, the weight percent being of the combination.
摘要翻译： 本发明涉及一种减少煮熟肉中的水分流失的方法，并且通过用甘油涂覆肉的表面来增加施用于肉的表面的调味料的风味影响，将调味料施加到涂覆的表面上并烹饪涂覆的， 经验丰富的肉。 此外，本发明涉及一种涂料组合，当涂覆在肉上，然后煮熟时，将熟化的肉赋予湿润和腌制的风味，所述涂料组合由约20至约33重量％的甘油和约 67至约80重量％的调味料，其重量百分比为组合。
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公开(公告)号：US5853785A
公开(公告)日：1998-12-29
申请号：US704183
申请日：1996-08-28
CPC分类号： A23G9/52 , A23F5/40 , A23G2200/06 , A23G2210/00
摘要： A dry mix for preparing a slush beverage. When the dry mix is dissolved in water at a 15% solids level, the liquid has an onset melting point greater than -6.5.degree. C. and a viscosity of less than 10 mPas at 14.7.degree. C. The mix contains at least 2% of water-soluble, low-viscosity hydrocolloid and preferably contains insoluble particles to function as an ice crystal nucleating agent.
摘要翻译： 干燥的混合物，用于制备冷冻饮料。 当干混合物溶解在15％固体含量的水中时，液体的起始熔点大于-6.5℃，粘度在14.7℃下小于10mPas。混合物含有至少2％的 水溶性低粘度水胶体，优选含有作为冰晶成核剂起作用的不溶性粒子。
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公开(公告)号：US5565227A
公开(公告)日：1996-10-15
申请号：US357566
申请日：1994-12-16
摘要： A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.
摘要翻译： 一种用于将面糊油炸食品的质地，味道和外观赋予烘焙食品的干燥涂料组合物，其包含10至50重量％的粘合剂，含有蛋白固体和明胶的粘合剂和15至70重量％的填充剂， 含有油炸面包屑和/或谷物面粉或细粉的填充剂。 蛋白固体和明胶的比例很好地提供了均匀的，连续的粘合膜，其非常类似于面糊油炸产品的内层，并且用作其它涂料成分的粘合剂以帮助保持水分。
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8.发明授权
公开(公告)号：US5380545A
公开(公告)日：1995-01-10
申请号：US132083
申请日：1993-10-05
CPC分类号： A23L17/75 , A23L13/03 , A23L13/06 , A23L13/422 , A23L13/426 , A23L13/432 , A23L13/57 , A23L13/62 , A23L13/67 , A23L13/72 , A23P20/105 , A23P20/12
摘要： A dry starch material is incorporated into a comminuted meat which is then shaped as desired. Thereafter, a dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface the shaped meat before cooking in a microwave or conventional oven. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.
摘要翻译： 将干淀粉材料并入粉碎的肉中，然后根据需要成型。 此后，在微波炉或常规烘箱中烹饪之前，将含有粒径为100重量％至100美制的盐和角叉菜胶的组合的干混合物施加到成形肉的表面上。 与烹饪前未处理的熟肉，家禽或海鲜相比，熟制品保持较高的水分量并具有改善的外观，味道和质地。
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