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13 条记录 (耗时 0.016 秒)

    Frozen Food Product
    1.
    发明申请
    Frozen Food Product 审中-公开
    冷冻食品

    公开(公告)号：US20070212466A1

    公开(公告)日：2007-09-13

    申请号：US11623492

    申请日：2007-01-16

    申请人： Roberto Nardi ,  Sandro Panaioli ,  Valerio Simeone

    发明人： Roberto Nardi ,  Sandro Panaioli ,  Valerio Simeone

    IPC分类号： A23L1/16

    CPC分类号： A23L3/36 ,  A21C9/02 ,  A23L7/111

    摘要： The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.

    摘要翻译： 本发明提供一种用于从基本上保持干燥面食的预处理长度的细长干燥面食产品制造冷冻速食面食的方法，包括以下步骤：（i）将细长干燥的面食产品分成一个或多个部分 ，每个部分具有期望的质量; （ii）将各部分面食加载到多个单独的计量装置之一中; （iii）在定量给药装置内再次水合面食中的每一部分; （iv）淬灭由步骤（iii）得到的再水合的面食; （v）冻结。 进一步的实施例涉及实现该过程和实现的冷冻产品所必需的装置。

    Apparatus for manufacture of frozen elongated pasta
    2.
    发明授权
    Apparatus for manufacture of frozen elongated pasta 有权
    用于制造冷冻细长面食的装置

    公开(公告)号：US08151700B2

    公开(公告)日：2012-04-10

    申请号：US10879931

    申请日：2004-06-29

    申请人： Roberto Nardi ,  Sandro Panaioli ,  Valerio Simeone

    发明人： Roberto Nardi ,  Sandro Panaioli ,  Valerio Simeone

    IPC分类号： A21C3/00 ,  A21C9/08 ,  A23L3/36

    CPC分类号： A23L3/36 ,  A21C9/02 ,  A23L7/111

    摘要： The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of; (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.

    摘要翻译： 本发明提供一种用于从延长的干燥面食制品制造冷冻即食蒸煮面食的方法，其基本上保持干燥面食的预处理长度，包括以下步骤： （i）将细长的干燥的面食产品分成一个或多个部分，每个部分具有所需的质量; （ii）将各部分面食加载到多个单独的计量装置之一中; （iii）在定量给药装置内再次水合面食中的每一部分; （iv）淬灭由步骤（iii）得到的再水合的面食; （v）冻结。 进一步的实施例涉及实现该过程和实现的冷冻产品所必需的装置。

    Frozen pasta product and process
    3.
    发明授权
    Frozen pasta product and process 有权
    冷冻面食产品和工艺

    公开(公告)号：US07179498B1

    公开(公告)日：2007-02-20

    申请号：US09958227

    申请日：2000-03-20

    申请人： Roberto Nardi ,  Sandro Panaioli ,  Valerio Simeone

    发明人： Roberto Nardi ,  Sandro Panaioli ,  Valerio Simeone

    IPC分类号： A23L1/162

    CPC分类号： A23L3/36 ,  A21C9/02 ,  A23L7/111

    摘要： The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.

    摘要翻译： 本发明提供一种用于从基本上保持干燥面食的预处理长度的细长干燥面食产品制造冷冻速食面食的方法，包括以下步骤：（i）将细长干燥的面食产品分成一个或多个部分 ，每个部分具有期望的质量; （ii）将各部分面食加载到多个单独的计量装置之一中; （iii）在定量给药装置内再次水合面食中的每一部分; （iv）淬灭由步骤（iii）得到的再水合的面食; （v）冻结。 进一步的实施例涉及实现该过程和实现的冷冻产品所必需的装置。

    Blanching vegetables
    5.
    发明授权
    Blanching vegetables 失效
    漂亮的蔬菜

    公开(公告)号：US07678401B2

    公开(公告)日：2010-03-16

    申请号：US10917052

    申请日：2004-08-12

    申请人： Sandro Panaioli ,  Carlo Rotunno ,  Valerio Simeone

    发明人： Sandro Panaioli ,  Carlo Rotunno ,  Valerio Simeone

    IPC分类号： A23B4/00

    CPC分类号： A23B7/0053 ,  A23B7/0441 ,  A23B7/06

    摘要： A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100° C. to 150° C. in an environment which substantially reduces evaporative loss of water from the vegetable material.

    摘要翻译： 一种用于漂白植物材料的方法，包括在大大减少来自植物材料的水的蒸发损失的环境中，在高于100℃至150℃的温度范围内的热空气流中对植物材料进行热处理。

    Frozen layered pasta product
    6.
    发明授权
    Frozen layered pasta product 失效
    冷冻分层面食产品

    公开(公告)号：US07344743B2

    公开(公告)日：2008-03-18

    申请号：US10616144

    申请日：2003-07-08

    申请人： Sandro Panaioli ,  Valerio Simeone

    发明人： Sandro Panaioli ,  Valerio Simeone

    IPC分类号： A23L1/16

    CPC分类号： A23L7/11

    摘要： The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen form for consumption.

    摘要翻译： 本发明涉及冷冻方便餐的领域。 更具体地，本发明涉及从冷冻形式方便地再加热以用于消费的冷冻分层面食制品。

    Filled cheese product and manufacture thereof
    9.
    发明申请
    Filled cheese product and manufacture thereof 审中-公开
    填充奶酪产品及其制造

    公开(公告)号：US20080268104A1

    公开(公告)日：2008-10-30

    申请号：US11893069

    申请日：2007-08-14

    申请人： Roberto di Domenico ,  Sandro Panaioli ,  Massimiliano Treggiari

    发明人： Roberto di Domenico ,  Sandro Panaioli ,  Massimiliano Treggiari

    IPC分类号： A23C19/00

    CPC分类号： A23C19/0908 ,  A23C19/0912 ,  A23C2250/40 ,  A23P20/12 ,  A23P20/20 ,  A23P30/25

    摘要： Cheese is particularly well adapted for certain applications, such as for example as a pizza topping, where there is a need for the cheese to melt and flow when heated. Conversely this property makes cheese particularly unsuited to pan-fried or oven cooked products where shape-retention is important.The aforementioned problem is solved by providing a food composition consisting of: a) 80-90% by weight of a cheese mixture; and b) 10-20% by weight starch, modified starch, cellulose, modified cellulose, gum, carrageenan, pectin, gelatin, agar, calcium cross-linking agents, phosphate cross-linking agents, enzyme cross-linking agents or a mixture thereof, wherein the cheese mixture consists of: c) 50-80% by weight Mozzarella cheese; and d) 20-50% by weight Emmental cheese.

    摘要翻译： 奶酪特别适用于某些应用，例如作为比萨饼顶部，其中需要奶酪在加热时熔化和流动。 相反，这个属性使得奶酪特别不适合于油炸或烤制的产品，其中形状保持很重要。 通过提供一种食品组合物来解决上述问题，该组合物包括：a）80-90重量％的干酪混合物; 和b）10-20重量％的淀粉，改性淀粉，纤维素，改性纤维素，胶，角叉菜胶，果胶，明胶，琼脂，钙交联剂，磷酸盐交联剂，酶交联剂或其混合物 ，其中所述干酪混合物由以下组成：c）50-80重量％的莫扎里拉干酪; 和d）20-50％重量的Emmental奶酪。

    Frozen food product
    10.
    发明授权
    Frozen food product 失效
    冷冻食品

    公开(公告)号：US06261614B1

    公开(公告)日：2001-07-17

    申请号：US09345118

    申请日：1999-07-06

    申请人： Sandro Panaioli ,  Antonio Cocco

    发明人： Sandro Panaioli ,  Antonio Cocco

    IPC分类号： A23L1325

    CPC分类号： A23L17/75 ,  A23P20/11 ,  A23P20/12

    摘要： In order to provide a food product which has all the ingredients necessary for cooking, breadcrumbs are applied to a food fillet such as fish, oil being subsequently applied to the food portion after which the product is frozen. Preferably oil is applied at a first temperature in a first step and at a higher temperature in a second step. As a result, it is possible to produce a frozen food product comprising a food portion coated with a coating comprising oil/fat and particulate coating material, the weight ratio of oil/fat to particulate coating material being greater than 2:1, and the food product having greater than 10% by weight of oil/fat. Substantially all of the particulate coating material is coated with oil/fat.

    摘要翻译： 为了提供具有烹饪所需的所有成分的食品，将面包屑应用于诸如鱼的食品鱼片，随后将油施加到食品部分上，然后将产品冷冻。 优选在第一步骤中的第一温度和在第二步骤中较高温度下施加油。 结果，可以生产一种冷冻食品，其包括涂覆有包含油脂和颗粒涂层材料的涂层的食品部分，油脂与颗粒涂层材料的重量比大于2:1，并且 食品占油脂重量的10％以上。 基本上所有的颗粒状涂料都涂上油/脂肪。