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公开(公告)号：US06586030B1
公开(公告)日：2003-07-01
申请号：US09699793
申请日：2000-10-30
申请人： Gordon Lee Smith
发明人： Gordon Lee Smith
IPC分类号： A23L101
CPC分类号： A23L13/72 , A23L13/428 , A23L13/65 , Y02A40/946
摘要： A method of producing a seasoned precooked meat product, such as bacon, wherein the meat product is sized or sliced into individual unconnected units and thereafter heated to cook the individual units and thereby generate hot grease. A seasoning from a familiar grouping is then applied to the cooked meat product units so that it commingles with the hot grease and binds to the meat product units to provide an intense unique flavor commensurate with the meat seasoning with little negative visual impact. The flavored meat product units are then packaged, preferably in separated layers, within bags containing inert gases and thereafter rapidly frozen and stored.
摘要翻译： 一种生产经培育的预煮肉制品（如培根）的方法，其中将肉制品的尺寸或切片分成单独的未连接的单元，然后加热以烹饪各个单元，从而产生热油脂。 然后将熟悉的组合的调味料应用于熟肉产品单元，使其与热油脂混合并结合肉制品单元，以提供与肉调味料相当的强烈的独特风味，具有很少的不良视觉冲击。 风味肉制品单元然后在包含惰性气体的袋中包装，优选分开的层，然后快速冷冻并储存。
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公开(公告)号：US20080181987A1
公开(公告)日：2008-07-31
申请号：US12021948
申请日：2008-01-29
申请人： Joey W. Lusby , Gary W. Uram , Gordon Lee Smith , Erik I. Hassid , Jennifer Weil , Shawn M. Peters , Jeffrey B. Schneider
发明人： Joey W. Lusby , Gary W. Uram , Gordon Lee Smith , Erik I. Hassid , Jennifer Weil , Shawn M. Peters , Jeffrey B. Schneider
CPC分类号： A23P20/13 , A23L13/03 , A23L13/428 , A23L13/57 , A23L17/75
摘要： A method for seasoning meat comprising providing at least a portion of a processed meat, applying a first adhesive layer on a surface of the at least a portion of the processed meat, and adhering a first seasoning blend to the at least a portion of the processed meat by utilizing the first adhesive layer.
摘要翻译： 一种调味肉的方法，包括提供加工肉的至少一部分，在加工肉的至少一部分的表面上施加第一粘合剂层，并将第一调味混合物粘附到所加工的肉的至少一部分 肉通过利用第一粘合剂层。
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公开(公告)号：US20120100268A1
公开(公告)日：2012-04-26
申请号：US12909196
申请日：2010-10-21
摘要： A process for mitigating acrylamide formation in a potato fry is disclosed. The acrylamide formation is mitigated while the color formation of the potato fry is managed. The resulting potato fry includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.
摘要翻译： 公开了一种减轻马铃薯油炸机中丙烯酰胺形成的方法。 在管理马铃薯油炸的颜色形成的同时减轻丙烯酰胺的形成。 所得的马铃薯油炸包括低丙烯酰胺水平，同时具有可接受的感官特性，如味道，颜色和质地。
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4.发明申请公开(公告)号：US20130045312A1
公开(公告)日：2013-02-21
申请号：US13211474
申请日：2011-08-17
CPC分类号： A23L5/43 , A23L5/42 , A23L19/18 , A23L29/015 , A23L29/30
摘要： A process for mitigating acrylamide formation in a formed potato aggregate is disclosed. The acrylamide formation is mitigated while the color formation of the formed potato aggregate is managed. The resulting reconstituted potato aggregate includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color, and texture.
摘要翻译： 公开了一种减轻形成的马铃薯骨料中丙烯酰胺形成的方法。 减少形成的丙烯酰胺，同时管理形成的马铃薯聚集体的颜色形成。 所形成的重构马铃薯骨料包括低丙烯酰胺水平，同时具有可接受的感官特性，例如味道，颜色和质地。
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公开(公告)号：US20120100262A1
公开(公告)日：2012-04-26
申请号：US12909260
申请日：2010-10-21
摘要： A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The resulting fried potato product includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture.
摘要翻译： 公开了一种减轻油炸马铃薯产品中丙烯酰胺形成的方法。 在油炸马铃薯产品的颜色形成被管理的同时减轻丙烯酰胺的形成。 所得的油炸马铃薯产品包括低丙烯酰胺水平，同时具有可接受的感官特性，如味道，颜色和质地。
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