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公开(公告)号：US5250312A
公开(公告)日：1993-10-05
申请号：US801218
申请日：1991-12-02
摘要： A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.
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公开(公告)号：US5356647A
公开(公告)日：1994-10-18
申请号：US097529
申请日：1993-07-27
CPC分类号： A23L13/57 , A23L13/428 , A23P20/10 , A23P20/12
摘要： The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of the meat with glycerol, applying seasoning to the coated surface and cooking the coated, seasoned meat. In addition, the present invention relates to a coating combination which when coated onto a meat and then cooked imparts to the cooked meat a moist and marinated-like flavor, about the coating combination consisting of about 20 to about 33% by weight glycerol and about 67 to about 80% by weight seasoning, the weight percent being of the combination.
摘要翻译： 本发明涉及一种减少煮熟肉中的水分流失的方法，并且通过用甘油涂覆肉的表面来增加施用于肉的表面的调味料的风味影响，将调味料施加到涂覆的表面上并烹饪涂覆的， 经验丰富的肉。 此外，本发明涉及一种涂料组合，当涂覆在肉上，然后煮熟时，将熟化的肉赋予湿润和腌制的风味，所述涂料组合由约20至约33重量％的甘油和约 67至约80重量％的调味料，其重量百分比为组合。
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3.发明授权
公开(公告)号：US5380545A
公开(公告)日：1995-01-10
申请号：US132083
申请日：1993-10-05
CPC分类号： A23L17/75 , A23L13/03 , A23L13/06 , A23L13/422 , A23L13/426 , A23L13/432 , A23L13/57 , A23L13/62 , A23L13/67 , A23L13/72 , A23P20/105 , A23P20/12
摘要： A dry starch material is incorporated into a comminuted meat which is then shaped as desired. Thereafter, a dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface the shaped meat before cooking in a microwave or conventional oven. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.
摘要翻译： 将干淀粉材料并入粉碎的肉中，然后根据需要成型。 此后，在微波炉或常规烘箱中烹饪之前，将含有粒径为100重量％至100美制的盐和角叉菜胶的组合的干混合物施加到成形肉的表面上。 与烹饪前未处理的熟肉，家禽或海鲜相比，熟制品保持较高的水分量并具有改善的外观，味道和质地。
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公开(公告)号：US5486369A
公开(公告)日：1996-01-23
申请号：US376311
申请日：1995-01-20
摘要： Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused potato strips and drying the infused potato strips such that the strips have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the strips in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. where the solution contains at least 5% sodium chloride and at least 12% sucrose.
摘要翻译： 通过在含有糖和氯化钠的加热输液中漂白生土豆条，将输入的马铃薯条排干并冷却，并将输入的马铃薯条干燥，使条带的水分活度低于 0.85％。 在一个实施方案中，通过在至少200°F的温度下将条浸入输注溶液中1至3分钟进行漂白，其中溶液含有至少5％的氯化钠和至少12％的蔗糖。
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公开(公告)号：US5484616A
公开(公告)日：1996-01-16
申请号：US376592
申请日：1995-01-20
申请人： Dominic J. Vellucci, Jr. , Charles R. Mason , Stuart A. Cochran , Edward C. Coleman , Dalip K. Nayyar
发明人： Dominic J. Vellucci, Jr. , Charles R. Mason , Stuart A. Cochran , Edward C. Coleman , Dalip K. Nayyar
摘要： Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. (93.3.degree. C.) where the solution contains at least 5% sodium chloride and at least 10% glycerol.
摘要翻译： 通过在含有甘油和氯化钠的加热输液中漂洗生土豆片，将输入的马铃薯块排干并冷却并干燥输入的马铃薯片，使得片段的水分活度低于 0.85％。 在一个实施方案中，通过在至少200°F（93.3℃）的温度下将片浸泡在输注溶液中1至3分钟进行漂白，其中溶液含有至少5％氯化钠和至少10 ％甘油。
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公开(公告)号：US5565227A
公开(公告)日：1996-10-15
申请号：US357566
申请日：1994-12-16
摘要： A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.
摘要翻译： 一种用于将面糊油炸食品的质地，味道和外观赋予烘焙食品的干燥涂料组合物，其包含10至50重量％的粘合剂，含有蛋白固体和明胶的粘合剂和15至70重量％的填充剂， 含有油炸面包屑和/或谷物面粉或细粉的填充剂。 蛋白固体和明胶的比例很好地提供了均匀的，连续的粘合膜，其非常类似于面糊油炸产品的内层，并且用作其它涂料成分的粘合剂以帮助保持水分。
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7.发明授权Method of making nonwoven fabric and product made thereby having both stick bonds and molten bonds 失效制造无纺织物和由此制成的产品具有粘结和熔融粘合的方法
公开(公告)号：US4315965A
公开(公告)日：1982-02-16
申请号：US161270
申请日：1980-06-20
CPC分类号： D04H1/556 , Y10T428/24826 , Y10T442/69
摘要： The method of autogenously bonding a nonwoven web formed predominantly of thermoplastic fibers is characterized by the steps of directing heat into the web from only one surface thereof to preheat the web, and then directing the preheated web through a bonding nip formed between opposed rolls, one of said rolls being hotter than the other roll, being capable of heating the web surface it engages to a temperature above the melt point of the thermoplastic fibers and being positioned to engage the surface of the web opposite the one into which heat was directed during the preheating operation; said webs being preheated by means completely independent of the opposed rolls that form the bonding nip, and most preferably by infrared panels. The nonwoven product formed in accordance with this method also forms a part of the instant invention.
摘要翻译： 主要结合主要由热塑性纤维形成的非织造纤维网的方法的特征在于以下步骤：将热量从仅一个表面引导到幅材中以预热幅材，然后将预热的纤维网引导通过形成在相对的辊之间的接合辊隙，一个 所述辊比另一个辊更热，能够加热幅材表面，其接合到高于热塑性纤维的熔点的温度，并且定位成与纸幅表面相对的方向接合， 预热作业; 所述纤维网通过完全独立于形成粘合辊隙的相对的辊，并且最优选地由红外线板进行预热。 根据该方法形成的无纺布也形成本发明的一部分。
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公开(公告)号：US4973487A
公开(公告)日：1990-11-27
申请号：US330239
申请日：1989-03-29
IPC分类号： A23L7/109
CPC分类号： A23L7/109
摘要： The invention describes an improved quick-cooking, thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white solids must critically have a pH value within the range of from 6.75 to 7.25, a solubility of greater than 90% and preferably a normal ovomucin content. The macaroni may be cooked within a 3-7 minute period, preferably by microwave radiation to produce cooked macaroni of an "al dente" texture.
摘要翻译： 本发明描述了一种改进的快速烹饪，薄壁干燥未煮过的通心粉。 用于生产通心粉的面团含有0.5-5.0％的干蛋白固体。 干燥的蛋白固体必须临界地具有在6.75至7.25范围内的溶解度，大于90％的溶解度，优选正常的卵母蛋白含量。 通心粉可以在3-7分钟的时间内烹饪，优选通过微波辐射来生产“al dente”纹理的熟通心面。
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9.再颁专利Method of making nonwoven fabric and product made thereby having both stick bonds and molten bonds 失效制造无纺织物和由此制成的产品具有粘结和熔融粘合的方法
公开(公告)号：USRE31825E
公开(公告)日：1985-02-05
申请号：US567809
申请日：1984-01-03
IPC分类号： D04H1/54
CPC分类号： D04H1/58 , D04H1/54 , Y10T428/24826 , Y10T442/69
摘要： The method of autogenously bonding a nonwoven web formed predominantly of thermoplastic fibers is characterized by the steps of directing heat into the web from only one surface thereof to preheat the web, and then directing the preheated web through a bonding nip formed between opposed rolls, one of said rolls being hotter than the other roll, being capable of heating the web surface it engages to a temperature above the melt point of the thermoplastic fibers and being positioned to engage the surface of the web opposite the one into which heat was directed during the preheating operation; said webs being preheated by means completely independent of the opposed rolls that form the bonding nip, and most preferably by infrared panels. The nonwoven product formed in accordance with this method also forms a part of the instant invention.
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公开(公告)号：US4308295A
公开(公告)日：1981-12-29
申请号：US864409
申请日：1977-12-27
CPC分类号： A23L7/196
摘要： A superior frozen rice product is produced by hydrating a parboiled rice, quick-cooling the hydrated rice followed by fast-freezing the cooled rice.
摘要翻译： 通过水煮熟米饭，快速冷却水合饭，然后快速冷冻冷却的水稻，生产优质冷冻米饭。
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