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6 条记录 (耗时 0.039 秒)

    Fitting part for attachment to a cooking or roasting vessel
    3.
    发明授权
    Fitting part for attachment to a cooking or roasting vessel 有权
    用于安装烹饪或焙烧容器的配件

    公开(公告)号：US09072408B2

    公开(公告)日：2015-07-07

    申请号：US14115277

    申请日：2012-04-27

    申请人： Ralf Christian Baumgarten ,  Michael Besche ,  Stefan Klaus

    发明人： Ralf Christian Baumgarten ,  Michael Besche ,  Stefan Klaus

    IPC分类号： A47J45/07

    CPC分类号： A47J45/07 ,  A47J45/071 ,  Y10T16/4707

    摘要： The invention relates to a fitting part (01) for manually handling a useful object, in particular a cooking or roasting vessel, having a carrying part (02) which can be fixedly connected to the wall of the object or of the vessel or is a constituent part of the wall, having a handle part (07) which can be pushed onto the carrying part (02) in a joining direction and can be detachably attached thereto, having a latching device, in which the latching element can be moved from an unlocked position and into a locked position by means of a spring force, wherein the latching element in the locked position bears with a latching surface against an abutment in order to prevent the handle part (07) from being removed from the carrying part (02), wherein an operating element for unlocking the latching device is provided, the operating element and the abutment being arranged on the handle part (07) and the latching element being arranged on the carrying part (02).

    摘要翻译： 本发明涉及一种用于手动处理有用物体，特别是烹饪或焙烧容器的装配部分（01），其具有可以固定地连接到物体或船只的壁上的承载部分（02），或者是 所述壁的构成部分具有手柄部分（07），所述手柄部分可以在接合方向上被推到所述承载部分（02）上并且可以可拆卸地附接到所述手柄部分（07），所述闩锁装置具有闩锁装置， 解锁位置并通过弹簧力进入锁定位置，其中处于锁定位置的闩锁元件具有抵靠抵靠件的闩锁表面，以防止手柄部件（07）从承载部件（02）移除， 其中，设置用于解锁所述闩锁装置的操作元件，所述操作元件和所述抵接件布置在所述手柄部分（07）上，并且所述闩锁元件布置在所述承载部件（02）上。

    PULL-OUT GUIDE
    4.
    发明申请
    PULL-OUT GUIDE 审中-公开
    推出指南

    公开(公告)号：US20130026899A1

    公开(公告)日：2013-01-31

    申请号：US13638291

    申请日：2011-03-24

    申请人： Guido Babucke-Runte ,  Peter Jahrling ,  Stefan Klaus ,  Andreas Hoffmann

    发明人： Guido Babucke-Runte ,  Peter Jahrling ,  Stefan Klaus ,  Andreas Hoffmann

    IPC分类号： A47B88/04

    CPC分类号： F24C15/168 ,  A47B88/467

    摘要： A pullout guide comprising: a stationary guide rail; a slide rail movably mounted on the stationary guide rail, the slide rail configured to be pre-tensioned by a self-retractor formed as a driver and movable along a curve guide; and the curve guide being formed by a slot in a metal sheet.

    摘要翻译： 一种拉出引导件，包括：固定导轨; 可移动地安装在固定导轨上的滑轨，滑轨构造成由形成为驾驶员的自动牵开器预先张紧，并可沿曲线导轨移动; 并且曲线引导件由金属片中的槽形成。

    FITTING PART FOR ATTACHMENT TO A COOKING OR ROASTING VESSEL
    5.
    发明申请
    FITTING PART FOR ATTACHMENT TO A COOKING OR ROASTING VESSEL 有权
    用于连接烹饪或转运船的配件

    公开(公告)号：US20140103672A1

    公开(公告)日：2014-04-17

    申请号：US14115277

    申请日：2012-04-27

    申请人： Ralf Christian Baumgarten ,  Michael Besche ,  Stefan Klaus

    发明人： Ralf Christian Baumgarten ,  Michael Besche ,  Stefan Klaus

    IPC分类号： A47J45/07

    CPC分类号： A47J45/07 ,  A47J45/071 ,  Y10T16/4707

    摘要： The invention relates to a fitting part (01) for manually handling a useful object, in particular a cooking or roasting vessel, having a carrying part (02) which can be fixedly connected to the wall of the object or of the vessel or is a constituent part of the wall, having a handle part (07) which can be pushed onto the carrying part (02) in a joining direction and can be detachably attached thereto, having a latching device, in which the latching element can be moved from an unlocked position and into a locked position by means of a spring force, wherein the latching element in the locked position bears with a latching surface against an abutment in order to prevent the handle part (07) from being removed from the carrying part (02), wherein an operating element for unlocking the latching device is provided, the operating element and the abutment being arranged on the handle part (07) and the latching element being arranged on the carrying part (02).

    摘要翻译： 本发明涉及一种用于手动处理有用物体，特别是烹饪或焙烧容器的装配部分（01），其具有可以固定地连接到物体或船只的壁上的承载部分（02），或者是 所述壁的构成部分具有手柄部分（07），所述手柄部分可以在接合方向上被推到所述承载部分（02）上并且可以可拆卸地附接到所述手柄部分（07），所述闩锁装置具有闩锁装置， 解锁位置并通过弹簧力进入锁定位置，其中处于锁定位置的闩锁元件具有抵靠抵靠件的闩锁表面，以防止手柄部件（07）从承载部件（02）移除， 其中，设置用于解锁所述闩锁装置的操作元件，所述操作元件和所述抵接件布置在所述手柄部分（07）上，并且所述闩锁元件布置在所述承载部件（02）上。

    Preparation of cooled, spreadable foamed meat mousse
    6.
    发明授权
    Preparation of cooled, spreadable foamed meat mousse 失效
    制备冷却，可涂抹的发泡肉慕斯

    公开(公告)号：US5620736A

    公开(公告)日：1997-04-15

    申请号：US302928

    申请日：1994-05-27

    申请人： Hubert Reinl ,  Stefan Klaus ,  Anita Pecher

    发明人： Hubert Reinl ,  Stefan Klaus ,  Anita Pecher

    IPC分类号： A23L13/50 ,  A23L13/60 ,  A23L17/00 ,  A23P30/40 ,  A23L1/317

    CPC分类号： A23L17/70 ,  A23L13/52 ,  A23L13/60 ,  A23L13/65 ,  A23P30/40

    摘要： A meat mousse composition, which when refrigerated is spreadable, includes an admixture of meat particles and a fat, has a dry matter content of from 35% to 50%, a pH of 5 to 6 and a water activity value of 0.960 to 0.980 and based on volume, contains between 20% and 43% of nitrogen or air. To prepare the composition, a meat mousse base is prepared by heating size-reduced meat at a temperature of from 80.degree. C. to 100.degree. C. and under pH conditions which avoid growth of toxic spore-formers and is used to prepare a meat mousse which, by weight, includes from 20% to 50% of the mousse base meat and from 15% to 35% added fat so that the mixture has a dry matter content of from 35% to 50% and a pH of from 5 to 6. The meat mousse is pasteurized, homogenized and cooled to a temperature to obtain a cooled mousse suitable for foaming, the cooled mousse is foamed with nitrogen or air to increase the volume of the cooled mousse by from 25% to 75% and then, the foamed mousse is cooled to set the foamed mousse.

    摘要翻译： PCT No.PCT / CH93 / 00226 Sec。 371日期：1994年5月27日 102（e）日期1994年5月27日PCT提交1993年9月17日PCT公布。 公开号WO94 / 07380 日期1994年04月14日一种肉类摩丝组合物，当冷藏可涂层时，包括肉粒和脂肪的混合物，干物质含量为35〜50％，pH为5〜6，水分活度值 为0.960至0.980，基于体积，含有20％至43％的氮气或空气。 为了制备组合物，通过在80℃至100℃的温度下和在避免毒性孢子形成剂生长的pH条件下加热尺寸减小的肉制备肉摩丝基，并用于制备肉 摩丝，其重量含有20％至50％的摩丝基础肉和15％至35％的添加脂肪，使得混合物的干物质含量为35％至50％，pH为5至 将肉慕斯进行巴氏消毒，均化并冷却至温度以获得适于发泡的冷却的慕丝，用氮气或空气发泡冷却的慕丝，将冷却的摩丝的体积增加25％至75％，然后， 将发泡的慕斯冷却以设定发泡的慕斯。