利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

13 条记录 (耗时 0.013 秒)

    Continuous method and system for producing wet cured ham
    3.
    发明申请
    Continuous method and system for producing wet cured ham 审中-公开

    公开(公告)号：US20060278101A1

    公开(公告)日：2006-12-14

    申请号：US11138159

    申请日：2005-05-25

    申请人： Prem Singh ,  Dejing Fu ,  James Costelloe ,  Gilbert Boldt

    发明人： Prem Singh ,  Dejing Fu ,  James Costelloe ,  Gilbert Boldt

    IPC分类号： B02C11/08

    CPC分类号： A22C9/001 ,  A22C17/12

    摘要： A continuous method and system for processing and preparing a wet cured, ham in a continuous manner. Green hams are tumbled to at least partially loosen the fat and skin, which are trimmed into separate containers. A thin layer of fat remains on the hams. The trimmed fat and skin has not been exposed to a pickle solution and can be used or packaged for various purposes. A curing or pickle solution is injected into trimmed hams. The injected hams are held on a conveyor for a sufficient time to allow the rate at which curing solution drains from the injected hams to stabilize. During this time, pickle solution that drains from the hams is recovered and processed for subsequent use. The hams can be packaged in a net or bag and heated in a consistent manner since each ham has consistent quantities of curing solution.

    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product
    5.
    发明授权
    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product 有权
    巴氏灭菌冷冻液蛋和稳定的肉制品以及制造这种产品的方法

    公开(公告)号：US07476407B2

    公开(公告)日：2009-01-13

    申请号：US11642345

    申请日：2006-12-20

    申请人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    发明人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    IPC分类号： A23L1/32 ,  A23L1/314 ,  A23L1/317

    CPC分类号： A23L15/30 ,  A23L5/44 ,  A23L13/424 ,  A23L13/428

    摘要： The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.

    摘要翻译： 本发明涉及含有液体蛋制品和稳定的肉制品的食品，其在液体蛋制品的特征变化环境中长时间保存时保持其颜色，风味和/或质地，并且 制造这种产品的方法。 将肉组合物与盐混合物和类胡萝卜素稳定化组合物混合以形成复合物，其在热处理后允许肉制品在液体蛋制品储存期间保持其内部和外部颜色，风味和/或质地。

    Method and apparatus for producing sausage
    7.
    发明授权
    Method and apparatus for producing sausage 失效
    生产香肠的方法和设备

    公开(公告)号：US06419968B1

    公开(公告)日：2002-07-16

    申请号：US09931364

    申请日：2001-08-16

    申请人： Pie-yi Wang ,  James Costelloe ,  Gary L. Moore ,  Christopher P. Salm

    发明人： Pie-yi Wang ,  James Costelloe ,  Gary L. Moore ,  Christopher P. Salm

    IPC分类号： A22C700

    CPC分类号： A22C13/0016 ,  A22C2013/0023

    摘要： A method for making sausages comprises coextruding sausage paste and collagen to form a continuous sausage body having an outer tube comprising collagen in surrounding relation to the sausage paste. The continuous sausage body is separated into individual sausage links, each having an exterior surface. The sausage links are transported to an enclosure. The sausage links are loaded into baskets mounted on an endless serpentine belt contained at least in part within the enclosure. The belt is caused to circulate along a serpentine path so that the sausage links are carried boustrophedomically by the baskets through the enclosure, and the baskets are caused to successively change their orientations rotationally as the belt circulates within the enclosure so that different parts of the exterior surface of each sausage link come successively into contact with a concave interior surface of the basket in which that sausage link is carried. Heat is supplied to a selected portion of the enclosure to cook the sausage links. Additionally, the sausage links are treated with natural smoke in a selected portion of the enclosure. This method produces a round sausage having an even mahogany color using a continuous process, while also minimizing the potential for touch marks on the sausage.

    摘要翻译： 一种制造香肠的方法包括共挤出香肠糊和胶原蛋白以形成连续香肠体，其具有包括与香肠糊相关的胶原蛋白的外管。 连续香肠主体被分成独立的香肠链接，各自具有外表面。 香肠链接被运送到外壳。 香肠链接被装载到安装在至少部分地在封闭体内的环形蛇形带上的篮子中。 使皮带沿着蛇形路径循环，使得香肠连杆由篮子通过外壳进行双向运动，并且使得篮子随着皮带在外壳内循环而旋转地依次改变它们的方向，使得外部的不同部分 每个香肠链节的表面依次与所述篮子的凹入的内表面接触，其中所述香肠链条被携带。 将热量供应到外壳的选定部分以烹饪香肠链接。 此外，香肠链接在外壳的选定部分用自然烟熏处理。 该方法使用连续过程产生具有均匀桃红色颜色的圆形香肠，同时还使香肠上的接触痕迹的可能性最小化。

    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product
    8.
    发明申请
    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product 有权
    巴氏灭菌冷冻液蛋和稳定的肉制品以及制造这种产品的方法

    公开(公告)号：US20070207258A1

    公开(公告)日：2007-09-06

    申请号：US11642345

    申请日：2006-12-20

    申请人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    发明人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    IPC分类号： A23L1/27

    CPC分类号： A23L15/30 ,  A23L5/44 ,  A23L13/424 ,  A23L13/428

    摘要： The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.

    摘要翻译： 本发明涉及含有液体蛋制品和稳定的肉制品的食品，其在液体蛋制品的特征变化环境中长时间保存时保持其颜色，风味和/或质地，并且 制造这种产品的方法。 将肉组合物与盐混合物和类胡萝卜素稳定化组合物混合以形成复合物，其在热处理后允许肉制品在液体蛋制品储存期间保持其内部和外部颜色，风味和/或质地。