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公开(公告)号：US4622225A
公开(公告)日：1986-11-11
申请号：US795025
申请日：1985-11-04
申请人： Chia-Chi Tu , Ronald P. Wauters , Ralph E. Kenyon
发明人： Chia-Chi Tu , Ronald P. Wauters , Ralph E. Kenyon
CPC分类号： A21D13/0083 , A23L7/157
摘要： A method of preparing yeast-leavened bread crumbs suitable for use in a stuffing mix. A fully developed bread dough which has a generally low water content of not more than 60% based on flour weight, is sheeted and baked in sheet form. The dough sheet has a thickness of 1/4 to 3/4 inches. Proofing of the dough is limited to provide a baked sheet having a density of from 17 to 36 pounds per cubic feet. After cooling, the baked bread sheet is subjected to staling for a maximum of ten hours. The staled sheet is then divided into bread crumbs. The entire process, after providing the developed dough, is preferably carried out in not more than twelve hours. The short processing time is largely attributable to the relatively short staling period.
摘要翻译： 一种制备适合用于填充混合物的酵母发酵面包屑的方法。 将基于面粉重量的通常低含水率不超过60％的完全开发的面包面团片成片并以片状烘烤。 面片的厚度为1/4至3/4英寸。 面团的校核受限于提供密度为17至36磅/立方英尺的烘烤片材。 冷却后，将烘焙的面包片进行最多10小时的陈化。 然后将这个固定的片材分成面包屑。 在提供研磨的面团之后的整个过程优选在不超过12小时内进行。 处理时间短，主要是由于相对较短的陈旧期。
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公开(公告)号：US4207346A
公开(公告)日：1980-06-10
申请号：US889472
申请日：1978-03-23
CPC分类号： A21D8/02
摘要： Process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full development, and resting said developed dough. Thereafter dividing, and then baking said dough, during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and oven spring being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs/cubic foot. The bread is then staled and divided into crumbs or cubes for incorporation into a stuffing mix. The bread crumbs or cubes obtained according to this process have structural strength, an excellent taste, and a density of from about 12 to 22 lbs/cubic foot. The crumbs also hydrate without the formation of a pasty mass and generally retain their individual identity in a stuffing.
摘要翻译： 一种用于制备具有较强细胞结构的高密度面包的方法，该面包屑适用于制作用于填充混合物的面包屑或立方体，其包括将初始混合的完全发酵的含酵母的面团面团充分发酵，并将所述展开的面团 。 然后分开，然后烘烤所述面团，在烘烤期间，面团最初经受足够高的温度，并持续一段时间以有效地杀死酵母并防止大量的烤箱弹簧，然后继续烘烤，直到面包面团被完全烘烤。 在烘烤面团之前，无需校样步骤或进行最小的打样步骤即可进行该处理，校样和烤箱弹簧受到限制，使得所得烘烤面包的密度在约17至36磅的范围内 /立方英尺。 然后将面包放在一起，分成面包屑或立方体，以便整合到一个馅料中。 根据该方法获得的面包屑或立方体具有结构强度，极好的味道和约12至22磅/立方英尺的密度。 面包屑也没有形成糊状物质而水合，并且通常在馅料中保留其个体身份。
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公开(公告)号：US4476145A
公开(公告)日：1984-10-09
申请号：US363978
申请日：1982-03-31
CPC分类号： A21D17/002 , A23P10/20
摘要： Moisture sensitive materials are agglomerated by a process that does not disrupt the structure of these materials. A first fraction of the moisture sensitive materials are coated with a hydrophylic binding agent foam and then contacted with the remaining materials. The agglomerated mixture is then dried to a final product moisture.
摘要翻译： 湿敏材料通过不破坏这些材料的结构的方法聚集。 首先将一部分水分敏感材料用亲水粘合剂泡沫涂覆，然后与剩余的材料接触。 然后将附聚的混合物干燥至最终产品水分。
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公开(公告)号：US4361589A
公开(公告)日：1982-11-30
申请号：US271450
申请日：1981-06-08
申请人： Ronald P. Wauters , Ralph E. Kenyon , Monoj K. Sarma , Larry L. Layton , Wade H. Swanson , Diane E. Hibler
发明人： Ronald P. Wauters , Ralph E. Kenyon , Monoj K. Sarma , Larry L. Layton , Wade H. Swanson , Diane E. Hibler
摘要： A dried infused celery which has extended storage stability and which upon rehydration possesses the taste, color, texture and appearance of fresh celery is prepared by soaking fresh celery pieces in a solution containing either lactose, glucose, a glucose syrup with a DE of 30 to 60 or derivatives thereof, the solution having a pH of 6.5 to 9 and maintained at a temperature of 120.degree. F. (48.degree. C.) to less than 220.degree. F. (105.degree. C.) and at a soaking concentration and period of time to infuse the celery pieces with from 55 to 85% sugar solids, followed by draining then drying the infused celery pieces.
摘要翻译： 具有延长储存稳定性的干燥灌注的芹菜，并且通过将新鲜的芹菜块浸渍在含有乳糖，葡萄糖，DE为30的葡萄糖浆的溶液中，将新鲜的芹菜片浸泡至新鲜芹菜的味道，颜色，质地和外观， 60或其衍生物，溶液的pH为6.5至9，并保持在120°F（48℃）至小于220°F（105℃），并且在浸泡浓度和时间 的时间将芹菜片从55％到85％的糖固含量，然后排干然后干燥输入的芹菜片。
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公开(公告)号：US6090418A
公开(公告)日：2000-07-18
申请号：US306924
申请日：1999-05-07
摘要： Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. In an illustrated arrangement, one of the low-fat meat components is processed from high-fat content meat trimmings which are comminuted, heated and centrifuged, preferably in conjunction with being phosphated, under specific processing conditions. The second low-fat component in the illustrated arrangement is desinewed to remove substantial amounts of fat associated with the sinew that is mechanically removed from whole muscle tissue. The bacon product has a total fat content of not greater than about 5 percent by weight. It can be of the no-fat or fat-free variety within which fat contents which meet the regulatory definition will vary depending upon the particular type of product being made. Fat contents can be not greater than about 3.5 percent by weight, or not greater than about 2 percent by weight, or less than 1 percent by weight, based upon the total weight of the composite bacon product. If desired, the first and second low-fat meat components can be assembled in an alternating manner to provide a bacon product having a light-colored phase and a dark-colored phase.
摘要翻译： 具有非常低脂肪含量的培根产品由高脂肪来源提供，其可以包括猪肉配料。 培根产品由两种低脂肪肉类成分组成。 在图示的布置中，低脂肪肉组分中的一种由高脂肪含量的肉制品加工，粉碎，加热和离心，优选在特定加工条件下磷酸化。 所示布置中的第二种低脂肪成分被排除以除去与从整个肌肉组织中机械除去的粗细相关联的大量脂肪。 培根产品的总脂肪含量不超过约5重量％。 它可以是满足监管定义的脂肪含量将根据所制造的产品的具体类型而变化的无脂肪或无脂肪的品种。 基于复合培根产品的总重量，脂肪含量可以不大于约3.5重量％，或不大于约2重量％，或小于1重量％。 如果需要，第一和第二低脂肪肉组分可以以交替方式组装以提供具有浅色相和深色相的培根产品。
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6.发明授权Method for producing a non-segregating instant stuffing mix and product thereof 失效非分离速溶馅料混合物及其制品的制造方法
公开(公告)号：US4530848A
公开(公告)日：1985-07-23
申请号：US517864
申请日：1983-07-27
摘要： An instant stuffing mix is prepared by coating oil onto the surface of specifically-sized bread crumbs and then distributing a powdered seasoning blend over the oil-coated crumbs so as to uniformly aggregate the powder with the crumbs. Properly-sized freeze dried vegetable pieces and, if desired, dried vegetable flakes, are then added. The resulting product can be prepared into a stuffing by the consumer in a single hydration step, and any desired serving size can be easily and uniformly prepared from a bulk-packaged product.
摘要翻译： 通过将油涂覆到特定尺寸的面包屑的表面上，然后将粉末状调味料混合物分散在油涂布的面包屑上以便将粉末与面包屑均匀聚集，从而制备即时填充混合物。 然后加入适当尺寸的冷冻干燥蔬菜片，如果需要，加入干燥的蔬菜片。 所得到的产品可以在单一水化步骤中由消费者制成填料，并且可以容易且均匀地从大量包装的产品制备任何所需的用量。
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公开(公告)号：US5925400A
公开(公告)日：1999-07-20
申请号：US763913
申请日：1996-12-11
摘要： Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. One of the low-fat meat components is processed from high-fat content meat trimmings which are comminuted, heated and centrifuged, preferably in conjunction with being phosphated, under specific processing conditions. The second low-fat component is desinewed to remove substantial amounts of fat associated with the sinew that is mechanically removed from whole muscle tissue. The bacon product has a total fat content of not greater than about 5 percent by weight.
摘要翻译： 具有非常低脂肪含量的培根产品由高脂肪来源提供，其可以包括猪肉配料。 培根产品由两种低脂肪肉类成分组成。 其中一种低脂肉组分由高脂肪含量的肉制品加工，粉碎，加热和离心，优选在特定加工条件下磷酸化。 第二种低脂肪组分被去除，以去除与从整个肌肉组织中机械除去的粗细相关的大量脂肪。 培根产品的总脂肪含量不超过约5重量％。
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8.发明授权Method for increasing preparation tolerance of a dry mix having a gum to form an oil-aqueous emulsion 失效用于提高具有口香糖以形成油 - 水乳液的干混合物的制备公差的方法
公开(公告)号：US4278692A
公开(公告)日：1981-07-14
申请号：US905306
申请日：1978-05-12
CPC分类号： A23L27/60 , A23L29/20 , A23P10/30 , Y10T428/2989
摘要： A dry mix for use in preparing a stable viscous emulsion with increased preparation tolerance comprising an encapsulated gum, the encapsulant being effective to retard hydration of the gum when manually mixed with an aqueous solution and then an oil, the rate of hydration of the gum and the amount of gum being effective to provide a stable viscous emulsion for at least 24 hours after mixing. The dry mix also comprising an amount of solids effective to obtain a desired viscosity.
摘要翻译： 用于制备具有增加的制剂耐受性的稳定的粘稠乳液的干混物，其包含胶囊状胶囊，所述密封剂有效地在与水溶液手动混合然后油剂时延迟口香糖水合，口香糖的水合速率 口香糖在混合后至少24小时内有效提供稳定的粘性乳液。 干混合物还包含一定量的有效获得所需粘度的固体。
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