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12 条记录 (耗时 0.022 秒)

    Process for making bacon having antibotulinal stability
    1.
    发明授权
    Process for making bacon having antibotulinal stability 失效
    制造具有抗菌素稳定性的培根的方法

    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

    IPC分类号： A23B4/02 ,  A23B4/12

    CPC分类号： A23B4/02 ,  A23B4/12

    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。

    Method for production of pet foods
    2.
    发明授权
    Method for production of pet foods 失效
    生产宠物食品的方法

    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

    IPC分类号： A23K1/00 ,  A23K1/16 ,  A23K1/18 ,  A23K3/00

    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。

    Process for the preparation of botulinal resistant meat products
    3.
    发明授权
    Process for the preparation of botulinal resistant meat products 失效
    制备耐肉类肉制品的方法

    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

    IPC分类号： A23B4/12 ,  A23B4/14 ,  A23B4/20 ,  A23B4/00

    CPC分类号： A23B4/12 ,  A23B4/20

    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。

    Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat
    4.
    发明授权
    Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat 失效
    抑制肉毒杆菌生长和肉中亚硝胺形成的方法

    公开(公告)号：US4342789A

    公开(公告)日：1982-08-03

    申请号：US165077

    申请日：1980-07-01

    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

    IPC分类号： A23B4/023 ,  A23B4/10 ,  A23B4/28 ,  A23B4/30 ,  A23B4/02 ,  A23B4/14

    CPC分类号： A23B4/285 ,  A23B4/0235 ,  A23B4/10 ,  A23B4/305

    摘要： A process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in pork which comprises separately adding to the pork (A) a liquid or powdery additive composition containing sorbic acid or potassium sorbate and optionally (A') a powdery or liquid additive composition containing at least one of such reducing agents as ascorbic acid or its salts, erythorbic acid or its salts, higher fatty acid esters of ascorbic acid and erythorbic acid, higher acetals of ascorbic acid and erythorbic acid and tocopherols, and (B) a liquid or powdery curing agent containing nitrite.

    摘要翻译： 一种用于抑制肉毒杆菌生长和猪肉中亚硝胺形成的方法，其包括向猪肉（A）中单独加入含有山梨酸或山梨酸钾和任选的（A'）粉末或液体添加剂组合物的液体或粉末添加剂组合物，所述组合物含有 至少一种还原剂如抗坏血酸或其盐，异抗坏血酸或其盐，抗坏血酸和异抗坏血酸的高级脂肪酸酯，抗坏血酸和异抗坏血酸的高级缩醛和生育酚，和（B）液体或粉末状固化 含亚硝酸盐的药剂。

    Liquid bactericide for foods and food processing machines or utensils, employing a synergistic mixture of ethyl alcohol, an organic acid and phosphoric acid
    6.
    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

    申请人： Ryuzo Ueno ,  Tatsuo Kanayama ,  Yatsuka Fujita ,  Munemitsu Yamamoto

    发明人： Ryuzo Ueno ,  Tatsuo Kanayama ,  Yatsuka Fujita ,  Munemitsu Yamamoto

    IPC分类号： A01N37/02 ,  A01N37/36 ,  A01N43/08 ,  A01N57/12 ,  A01N59/26

    CPC分类号： A01N43/08 ,  A01N37/02 ,  A01N37/36 ,  A01N57/12 ,  A01N59/26

    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。

    Production of frozen surimi
    8.
    发明授权
    Production of frozen surimi 失效
    生产冷冻鱼糜

    公开(公告)号：US4806378A

    公开(公告)日：1989-02-21

    申请号：US930743

    申请日：1986-11-14

    申请人： Ryuzo Ueno ,  Yatsuka Fujita

    发明人： Ryuzo Ueno ,  Yatsuka Fujita

    IPC分类号： A23B4/08 ,  A23L17/00 ,  A23L1/325

    CPC分类号： A23B4/08 ,  A23L17/70

    摘要： The present invention provides a method of production of frozen surimi, from which a surimi (minced fish meat containing additives) and kamaboko (fish cake) having an excellent elasticity with softness and whiteness is obtained. In the present invention, as washing water for minced fish meat, water containing water soluble calcium or magnesium salts is used, after which the washed fish meat is dehydrated and surface active agents are added to the dehydrated minced fish meat.

    摘要翻译： 本发明提供一种冷冻鱼糜的制造方法，从而得到具有柔软性和白度的弹性优异的鱼糜（含有鱼粉的添加剂）和鱼腥味（鱼饼）。 在本发明中，作为切碎的鱼肉的洗涤水，使用含有水溶性钙盐或镁盐的水分，然后将经洗涤的鱼肉脱水，向脱水的切碎的鱼肉中加入表面活性剂。