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1.发明授权公开(公告)号：US08182858B2
公开(公告)日：2012-05-22
申请号：US11516041
申请日：2006-09-06
Applicant: Mo Mui Toledo
Inventor： Mo Mui Toledo
IPC: A23B4/023
Abstract: A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
Abstract translation: 描述了用于改善腌制肉的风味和多汁性并抑制致病和腐败微生物生长的组合物和制备该组合物的方法。 柠檬汁和醋被中和，浓缩并与未中和的柠檬汁和未中和的醋以适当比例混合以达到所需的水结合和抗微生物效果。
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2.发明申请
公开(公告)号：US20120201950A1
公开(公告)日：2012-08-09
申请号：US13450203
申请日：2012-04-18
Applicant: Mo Mui Toledo
Inventor： Mo Mui Toledo
IPC: A23B4/12
Abstract: A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
Abstract translation: 描述了用于改善腌制肉的风味和多汁性并抑制致病和腐败微生物生长的组合物和制备该组合物的方法。 柠檬汁和醋被中和，浓缩并与未中和的柠檬汁和未中和的醋以适当比例混合以达到所需的水结合和抗微生物效果。
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3.发明授权
公开(公告)号：US08877280B2
公开(公告)日：2014-11-04
申请号：US13450203
申请日：2012-04-18
Applicant: Mo Mui Toledo
Inventor： Mo Mui Toledo
Abstract: A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
Abstract translation: 描述了用于改善腌制肉的风味和多汁性并抑制致病和腐败微生物生长的组合物和制备该组合物的方法。 柠檬汁和醋被中和，浓缩并与未中和的柠檬汁和未中和的醋以适当比例混合以达到所需的水结合和抗微生物效果。
