公开(公告)号：US20040166212A1

公开(公告)日：2004-08-26

申请号：US10375837

申请日：2003-02-26

申请人： Winterlab Limited

发明人： Barnet Louis Liberman ,  Peter H. Glidden

IPC分类号： A23L001/31

CPC分类号： A23B4/068 ,  A23L13/03 ,  A23L13/428 ,  A23L13/70 ,  A23L13/72 ,  Y02A40/946

摘要： An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.

摘要翻译： 一种改进的鱼，禽，猪肉或牛肉等鱼类腌制和重建肉的方法包括以下步骤：冷冻装饰物，将腌料加入到冷冻装饰物中，并将冷冻装饰物压缩至足够的压力以将冰点降低到低于 在装饰物的外表面上形成冷冻装饰件的温度，使得腌料通过装饰和吹扫扩散，以将装饰物保持在一起。

公开(公告)号：US20040043110A1

公开(公告)日：2004-03-04

申请号：US10232644

申请日：2002-08-30

申请人： Winterlab Limited

发明人： Barnet L. Liberman

IPC分类号： A23C009/12

CPC分类号： A23B4/07 ,  A23B4/06 ,  A23B4/08 ,  A23B4/09 ,  A23G7/02 ,  A23L3/36 ,  A23L3/37

摘要： A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing the sealed bag in a brine solution containing between 0.05% and 1.0% by weight of cruciferous oil, the brine solution being at a temperature between null22 and null43.6null F. The meat is preferably sealed and frozen without allowing any substantial time for marination, whereby the meat can be thawed and marinated according to the time for a piece of fresh meat placed in the marinade.

摘要翻译： 一种在腌料中冷冻肉的方法包括在腌料中涂上一块肉，将包衣的肉放在可以被真空密封的袋子中，真空密封袋子中的肉和腌料，并将密封的 包含在含有0.05％至1.0％（重量）十字花科油的盐水溶液中，盐水溶液的温度为-22至-43.6°F之间。肉优选被密封并冷冻，不允许任何相当长的时间进行腌制，由此 根据放置在腌料中的一块新鲜肉的时间，肉可以解冻和腌制。

公开(公告)号：US20020106443A1

公开(公告)日：2002-08-08

申请号：US09732309

申请日：2000-12-07

申请人： Winterlab Limited

发明人： Barnet L. Liberman

IPC分类号： B65D085/00

CPC分类号： A23B4/068 ,  A23B4/08 ,  A23B4/09 ,  A23L3/37 ,  A23L3/375

摘要： A method of freezing a cured protein product to preventing or reducing purge produced from such frozen cured protein products is provided. The method includes the steps of preparing a brine including a cruciferous oil and a glycol, cooling the brine, and subjecting the cured protein product to the cooled brine.

摘要翻译： 提供了一种冷冻固化的蛋白质产品以防止或减少由这种冷冻固化的蛋白质产物产生的吹扫的方法。 该方法包括以下步骤：制备包括十字花科油和二醇的盐水，冷却盐水，并将固化的蛋白质产物经过冷却的盐水。