公开(公告)号：US06521275B1

公开(公告)日：2003-02-18

申请号：US09680615

申请日：2000-10-06

申请人： Vincent Mercogliano ,  Sam Farella ,  William Verdi ,  Joseph Verdi

发明人： Vincent Mercogliano ,  Sam Farella ,  William Verdi ,  Joseph Verdi

IPC分类号： A23L33409

CPC分类号： A23B4/16 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/112 ,  A23V2250/118

摘要： A meat preservation process using a carbon monoxide and helium mixture as a preservant which achieves a limited penetration into the meat such that the color of the meat is not altered after cooking, comprising, applying a vacuum to the meat to remove atmospheric gases from the surface of the meat, introducing the carbon monoxide and helium mixture to achieve a limited penetration of the mixture into the surface of the meat, and applying a second vacuum to the meat.

摘要翻译： 一种使用一氧化碳和氦气混合物作为保存剂的肉类保存方法，其实现了肉中有限的渗透，使得烹饪后肉的颜色不改变，包括：向肉中施加真空以从表面除去大气中的气体 的肉，引入一氧化碳和氦混合物以实现混合物有限地渗入肉的表面，并向肉施加第二个真空。