-
1.发明授权
公开(公告)号：US4464404A
公开(公告)日：1984-08-07
申请号：US426093
申请日：1982-09-28
CPC分类号： A23L17/70
摘要： A process for producing a refrigerated minced flesh of fish, which comprises adding (a) a sugar and/or a sugar alcohol and (b) lactalbumin and/or blood plasma to a dehydrated fish flesh, mincing the mixture and then refrigerating the minced product.
摘要翻译： 一种生产冷冻切碎的鱼肉的方法，其包括向脱水的鱼肉中加入（a）糖和/或糖醇和（b）乳白蛋白和/或血浆，切碎混合物，然后冷冻切碎的产品 。
-
公开(公告)号：US4789497A
公开(公告)日：1988-12-06
申请号：US97360
申请日：1987-09-08
申请人： Ryuzo Ueno , Tatsuo Kanayama , Toshitaka Nakashima , Itami , Kunihiko Tomiyasu , Toshio Matsuda
发明人： Ryuzo Ueno , Tatsuo Kanayama , Toshitaka Nakashima , Itami , Kunihiko Tomiyasu , Toshio Matsuda
摘要： The present invention provides a dehydrating reagent which, in the production of frozen ground fish meat, enables the dehydration of fish meat after washing with water and improves the quality of frozen ground fish meat obtained. Such effects are achieved by the combination of magnesium and/or calcium ions and sodium ions.
摘要翻译： 本发明提供了一种脱水试剂，其在冷冻地面鱼肉的生产中，能够在用水洗涤后使鱼肉脱水，并提高所获得的冷冻地面鱼肉的质量。 通过镁和/或钙离子和钠离子的组合来实现这种效果。
-
公开(公告)号：US4992295A
公开(公告)日：1991-02-12
申请号：US324113
申请日：1989-03-16
IPC分类号： A23L17/00
CPC分类号： A23L17/70
摘要： The present invention provides a method of frozen surimi, surimi based products and additives for dehydrated minced fish meat, in which reduced hydrolyzed starch is mixed with fish meat and the mixture frozen, and whereby said starch prevents the frozen surimi from freezing denaturation.
摘要翻译： 本发明提供了一种用于脱水鱼肉的冷冻鱼糜，鱼糜基产品和添加剂的方法，其中将还原的水解淀粉与鱼肉混合并将混合物冷冻，由此所述淀粉防止冷冻鱼糜冻结变性。
-
4.发明授权
公开(公告)号：US4356203A
公开(公告)日：1982-10-26
申请号：US312817
申请日：1981-10-19
申请人： Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Kunihiko Tomiyasu , Yatsuka Fujita , Kiyoshi Nagata
发明人： Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Kunihiko Tomiyasu , Yatsuka Fujita , Kiyoshi Nagata
摘要： A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a powder or aqueous solution and (B) a nitrite salt in the form of a powder or aqueous solution.
摘要翻译： 一种生产具有抗菌素活性的肉类固化产品的方法，该方法包括以粉末或水溶液形式单独加入抗坏血酸或其盐和/或异抗坏血酸或其盐的形式的（B）亚硝酸盐 粉末或水溶液。
-
5.发明授权
公开(公告)号：US4320153A
公开(公告)日：1982-03-16
申请号：US136165
申请日：1980-03-31
CPC分类号： A23B4/08
摘要： An improved method for producing refrigerated flesh of fish, which comprises mixing ground fish flesh with (1) a powdery or granular solid colloid composed of 70 to 99% by weight of a crystallized and stabilized solid sugar alcohol such as sorbitol and 30 to 1% by weight of fine particles of an oil or fat such as colza oil dispersed in the sugar alcohol and (2) a powdery or granular polyphosphate, and refrigerating the mixture. The amounts of additives (1) and (2) are 1 to 10%, and 0.1 to 0.5%, respectively, based on the weight of the ground flesh. Pastes (such as "kamaboko") of seafood prepared from the refrigerated fish have better whiteness and elasticity than conventional products.
摘要翻译： 一种用于生产冷冻鱼肉的改进方法，其包括将研磨的鱼肉与（1）由70-99重量％的结晶稳定的固体糖醇如山梨糖醇和30至1重量％的粉末状或粒状固体胶体混合， 重量的分散在糖醇中的油或脂肪如油菜籽油的细颗粒，和（2）粉状或粒状多磷酸盐，并冷却该混合物。 添加剂（1）和（2）的用量分别为1〜10％，0.1〜0.5％。 由冷藏鱼类制成的海鲜酱油（如“kamaboko”）比常规产品具有更好的白度和弹性。
-
公开(公告)号：US4299852A
公开(公告)日：1981-11-10
申请号：US150663
申请日：1980-05-16
申请人： Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Kunihiko Tomiyasu , Yatsuka Fujita , Shigeo Inamine
发明人： Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Kunihiko Tomiyasu , Yatsuka Fujita , Shigeo Inamine
摘要： A process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, and the minimum amount necessary, for the product's color development, of a nitrous acid compound; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 - fatty acid and sodium hexametaphosphate; or a process for the preparation of botulinal-resistant meat products, which comprises adding to the starting meat sorbic acid or potassium sorbate, glycerol monoester of C.sub.10 - or C.sub.12 -fatty acid, sodium hexametaphosphate and the minimum necessary amount, for the product's color development, of a nitrous acid compound.
摘要翻译： 一种用于制备耐肉类肉制品的方法，其包括向起始的山梨酸或山梨酸钾加入C10-或C12-脂肪酸的甘油单酯，并且为产品的显色提供必需的最小量 亚硝酸化合物; 或用于制备耐肉瘤肉制品的方法，其包括向起始的山梨酸或山梨酸钾添加C10-或C12-脂肪酸的甘油单酯和六偏磷酸钠; 或用于制备耐肉类肉制品的方法，其包括向起始的山梨酸或山梨酸钾，将C10-或C12-脂肪酸的甘油单酯，六偏磷酸钠加入至少必需量，用于产品的显色 的亚硝酸化合物。
-
7.发明授权Aqueous sterilizing agent for foods or food processing machines and utensils 失效用于食品或食品加工机器和器具的水性杀菌剂
公开(公告)号：US4592892A
公开(公告)日：1986-06-03
申请号：US439904
申请日：1982-11-08
摘要： An aqueous sterilizing agent for foods or food processing machines and utensils, comprising an aqueous solution containing about 0.5 to 75% by weight ethanol, an alkali carbonate selected from the group consisting of sodium carbonate and potassium carbonate and a trialkali phosphate selected from the group consisting of trisodium phosphate and tripotassium phosphate wherein the combined amount of the carbonate and phosphate is about 0.5 to 40% by weight; and a method of sterilizing foods or food processing machines and utensils, which comprises contacting the foods or food processing machines and utensils with the above aqueous sterilizing agent.
摘要翻译： 一种用于食品或食品加工机器和器具的水性灭菌剂，其包含含有约0.5至75重量％的乙醇的水溶液，选自碳酸钠和碳酸钾的碱金属碳酸盐和选自以下的三碱性磷酸盐： 的磷酸三钠和磷酸三钾，其中碳酸盐和磷酸盐的总量为约0.5至40重量％; 以及对食品或食品加工机器和器具进行消毒的方法，其包括使食品或食品加工机器和器具与上述含水灭菌剂接触。
-
公开(公告)号：US4305966A
公开(公告)日：1981-12-15
申请号：US151804
申请日：1980-05-21
申请人： Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Yatsuka Fujita , Shigeo Inamine
发明人： Ryuzo Ueno , Toshio Matsuda , Tatsuo Kanayama , Yatsuka Fujita , Shigeo Inamine
摘要： A process for making bacon having antibotulinal stability, comprising adding to pork, which has been cured with a curing agent so as to contain no more than 30 ppm of nitrite radical (NO.sub.2.sup.-) and not higher than 0.26% of potassium sorbate based on the weight of meat, an aqueous solution of a water-soluble organic acid and/or inorganic acid, and optionally sodium hexametaphosphate, thereby lowering the average pH of the bacon to approximately 6.0 or below.
摘要翻译： 一种制备具有抗菌素稳定性的培根的方法，包括加入已经用固化剂固化的猪肉，以便含有不超过30ppm的亚硝酸根（NO2-）和不高于0.26％的山梨酸钾，基于 肉的重量，水溶性有机酸和/或无机酸的水溶液和任选的六偏磷酸钠，从而将培根的平均pH降低至约6.0或更低。
-
公开(公告)号：US4444796A
公开(公告)日：1984-04-24
申请号：US375293
申请日：1982-05-05
申请人： Ryuzo Ueno , Toshio Matsuda , Shigeo Inamine , Tatsuo Kanayama , Yatsuka Fujita
发明人： Ryuzo Ueno , Toshio Matsuda , Shigeo Inamine , Tatsuo Kanayama , Yatsuka Fujita
CPC分类号： A23K30/00 , A23K20/105 , A23K40/10 , A23K50/45 , Y10S426/805
摘要： A method for producing a pet food with good storage stability having a water content of 20 to 45% by weight and a pH of 6.0 or below, which comprises admixing granules having a particle diameter of 300 to 1500 microns and comprising as a main ingredient a fine powder of sorbic acid having a particle size (Tyler's mesh) smaller than 250 mesh with starting materials for the pet food to disperse the sorbic acid powder in the form of discrete fine particles uniformly in said starting materials, and heating these materials simultaneously with, or after, the mixing.
摘要翻译： 一种具有20〜45重量％的水分含量和6.0以下的pH值的具有良好贮藏稳定性的宠物食品的制造方法，其特征在于，将粒径为300〜1500微米的颗粒混合并作为主要成分 具有小于250目的颗粒尺寸（泰勒网）的山梨酸的细粉末与宠物食品的起始材料以分散的细颗粒的形式将所述山梨酸粉末均匀地分散在所述原料中，并同时加热这些材料， 或之后混合。
-
10.发明授权Liquid bactericide for foods and food processing machines or utensils, employing a synergistic mixture of ethyl alcohol, an organic acid and phosphoric acid 失效用于食品和食品加工机器或器具的液体杀菌剂，采用乙醇，有机酸和磷酸的协同混合物
公开(公告)号：US4647458A
公开(公告)日：1987-03-03
申请号：US581366
申请日：1984-02-14
摘要： A liquid bactericide for foods and food processing machines or utensils, said bactericide comprising as active ingredients 98.0 to 2.3% (W/V) of ethyl alcohol, 1.0 to 96.7% (W/V) of an organic acid selected from the group consisting of lactic acid, acetic acid, citric acid, tartaric acid, gluconic acid, malic acid, ascorbic acid and phytic acid and 1.0 to 96.7% (W/V) of phosphoric acid; said bactericide being capable of sterilizing within 30 seconds when used in an aqueous solution, such that the concentration of active ingredients in solution consists of 14 to 1% (W/V) of ethyl alcohol, 13.0 to 0.3% (W/V) of said organic acid and 0.7 to 0.03% (W/V) of phosphoric acid.
摘要翻译： 一种用于食品和食品加工机器或器具的液体杀菌剂，所述杀菌剂包含98.0至2.3％（W / V）乙醇的活性成分，1.0至96.7％（W / V）的选自以下的有机酸： 乳酸，乙酸，柠檬酸，酒石酸，葡萄糖酸，苹果酸，抗坏血酸和植酸和1.0〜96.7％（W / V）的磷酸; 所述杀菌剂在水溶液中使用时可在30秒内灭菌，使得溶液中活性成分的浓度由14至1％（W / V）的乙醇组成，13.0至0.3％（W / V）的 所述有机酸和0.7〜0.03％（W / V）的磷酸。
-
-
-
-
-
-
-
-
-
搜索结果
125 条记录 (耗时 0.023 秒)
