公开(公告)号：US20080268115A1

公开(公告)日：2008-10-30

申请号：US11740586

申请日：2007-04-26

申请人： Iksoon Kang ,  Henri Salman ,  Dennis Seman ,  Lyle Olson

发明人： Iksoon Kang ,  Henri Salman ,  Dennis Seman ,  Lyle Olson

IPC分类号： A23L1/315

CPC分类号： A22C21/00 ,  A23L13/52

摘要： The present invention relates to continuous processing of poultry. More particularly, poultry is processed for times and under conditions effective for maintaining the poultry muscle in a pre-rigor condition. hot boned poultry is ground or macerated to provide a ground or macerated poultry meat. The ground or macerated poultry meat is blended with salt and optionally nitrite or/and phosphate to provide a blended ground or macerated poultry meat. Blending is effective for providing a blended ground or macerated poultry meat with about 1.0 to about 3.5 weight percent salt, 0 to 200 ppm nitrite, and about 0 to about 0.5 weight percent phosphate, based on the total weight of the blended ground or macerated poultry meat. The blending is effective for providing a blended ground or macerated poultry meat having a temperature of about 26° F. to about 60° F. and a pH of 5.9 or greater.

摘要翻译： 本发明涉及家禽的连续加工。 更具体地说，家禽在时间和条件下进行处理，以有效地保持家禽肌肉处于预先严格的状态。 热骨头的家禽被粉碎或浸没，以提供地面或浸软的家禽肉。 将地面或浸渍的禽肉与盐和任选的亚硝酸盐或/和磷酸盐混合以提供混合的研磨或浸没的禽肉。 基于混合研磨或浸软的家禽的总重量，混合对于提供约1.0至约3.5重量％的盐，0至200ppm亚硝酸盐和约0至约0.5重量％的磷酸盐的混合研磨或浸渍的家禽肉是有效的 肉。 混合对于提供温度为约26°F至约60°F，pH为5.9或更高的混合研磨或浸渍的禽肉是有效的。

公开(公告)号：US20070172561A1

公开(公告)日：2007-07-26

申请号：US11250648

申请日：2005-10-14

申请人： John Hirschey ,  Dennis Seman ,  Andrew Milkowski ,  Gary Skaar ,  Harry Overly

发明人： John Hirschey ,  Dennis Seman ,  Andrew Milkowski ,  Gary Skaar ,  Harry Overly

IPC分类号： A23B4/20

CPC分类号： A23B4/20 ,  A23B4/10 ,  A23B4/24 ,  A23L3/3463 ,  A23L3/34635 ,  A23L3/3472 ,  A23L3/358

摘要： Methods for controlling contamination of a food product are provided which utilize introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. These methods utilize surface tension and/or capillary action created during a vacuum heat sealing process to efficiently create a uniform distribution of antimicrobial solution over the surface of a food. This method insures rapid and effective coating of the product with the antimicrobial agent.

摘要翻译： 提供了用于控制食品污染的方法，其在真空密封包装之前利用将抗微生物溶液引入食品包装中。 这些方法利用在真空热密封过程中产生的表面张力和/或毛细管作用，以有效地在食物表面上产生抗微生物溶液的均匀分布。 该方法确保产品与抗菌剂快速有效地涂覆。