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16 条记录 (耗时 0.019 秒)

    High pressure pasteurization of liquid food product
    1.
    发明申请
    High pressure pasteurization of liquid food product 审中-公开
    液体食品高压巴氏消毒

    公开(公告)号：US20080311259A1

    公开(公告)日：2008-12-18

    申请号：US11818895

    申请日：2007-06-15

    申请人： Prem S. Singh ,  Frederick Cook ,  James Costelloe ,  Deijing Fu

    发明人： Prem S. Singh ,  Frederick Cook ,  James Costelloe ,  Deijing Fu

    IPC分类号： A23L3/34 ,  A23L3/015 ,  B01J19/00

    CPC分类号： A23L3/0155 ,  A23B5/015

    摘要： The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.

    摘要翻译： 本发明是一种在连续或半连续流动中使用高压的液体食品的巴氏消毒或灭菌方法。 本发明涉及对液体产品进行加压和减压足够的时间以实现微生物的2.5log循环减少。 与液体食品的受控pH和温度，液体食品的控制pH和温度的均匀应用，加压介质温度的设定和维持以及快速减压导致液体产品中微生物的细胞破坏失活或 破坏微生物，如营养微生物，同时保持液体产品的功能。

    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product
    4.
    发明申请
    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product 有权
    巴氏灭菌冷冻液蛋和稳定的肉制品以及制造这种产品的方法

    公开(公告)号：US20070207258A1

    公开(公告)日：2007-09-06

    申请号：US11642345

    申请日：2006-12-20

    申请人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    发明人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    IPC分类号： A23L1/27

    CPC分类号： A23L15/30 ,  A23L5/44 ,  A23L13/424 ,  A23L13/428

    摘要： The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.

    摘要翻译： 本发明涉及含有液体蛋制品和稳定的肉制品的食品，其在液体蛋制品的特征变化环境中长时间保存时保持其颜色，风味和/或质地，并且 制造这种产品的方法。 将肉组合物与盐混合物和类胡萝卜素稳定化组合物混合以形成复合物，其在热处理后允许肉制品在液体蛋制品储存期间保持其内部和外部颜色，风味和/或质地。

    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product
    6.
    发明授权
    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product 有权
    巴氏灭菌冷冻液蛋和稳定的肉制品以及制造这种产品的方法

    公开(公告)号：US07476407B2

    公开(公告)日：2009-01-13

    申请号：US11642345

    申请日：2006-12-20

    申请人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    发明人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    IPC分类号： A23L1/32 ,  A23L1/314 ,  A23L1/317

    CPC分类号： A23L15/30 ,  A23L5/44 ,  A23L13/424 ,  A23L13/428

    摘要： The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.

    摘要翻译： 本发明涉及含有液体蛋制品和稳定的肉制品的食品，其在液体蛋制品的特征变化环境中长时间保存时保持其颜色，风味和/或质地，并且 制造这种产品的方法。 将肉组合物与盐混合物和类胡萝卜素稳定化组合物混合以形成复合物，其在热处理后允许肉制品在液体蛋制品储存期间保持其内部和外部颜色，风味和/或质地。

    Method for browning precooked, whole muscle meat products
    10.
    发明授权
    Method for browning precooked, whole muscle meat products 失效
    煮熟预煮，全肌肉制品的方法

    公开(公告)号：US5952027A

    公开(公告)日：1999-09-14

    申请号：US75608

    申请日：1998-05-11

    申请人： Prem S. Singh

    发明人： Prem S. Singh

    IPC分类号： A23L1/275 ,  A23B4/01 ,  A23L1/00 ,  A23L1/01 ,  A23L1/31 ,  A23L1/025 ,  A23B4/044

    CPC分类号： A23B4/01 ,  A23L13/03 ,  A23L5/15 ,  A23L5/17 ,  A23L5/19 ,  A23P20/10

    摘要： A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

    摘要翻译： 一种通过用预煮的整个肌肉肉制品的表面的至少一部分涂覆有褐变的液体热解产物来生产脆面并赋予预煮的整个肌肉肉制品的均匀金棕色的方法。 然后将涂覆的表面暴露于能量源，该能量选择性加热整个肌肉肉制品的涂覆表面，温度足以在暴露的表面上形成金黄色的时间，而不会基本上收缩预煮的整个肌肉肉 产品。