公开(公告)号：US20170099848A1

公开(公告)日：2017-04-13

申请号：US15089799

申请日：2016-04-04

申请人： Jiangnan University ,  Nanjing Jianggao Drying Equipment Company Ltd.

发明人： Min Zhang ,  Lei Feng ,  Huiqun Xu ,  Weiming Zhang

IPC分类号： A23B4/08 ,  A23B4/20

CPC分类号： A23B4/08 ,  A23B4/16 ,  A23B4/20 ,  A23L13/43 ,  A23V2002/00

摘要： A method for preserving and conditioning beef comprises: cleaning and chopping picked fresh beef, dipping in composite essential oil prepared from clove essential oil, cinnamon essential oil and illicium verum essential oil for 30 s and taking out and draining slightly; placing the beef dipped into a modified atmosphere packaging box and fast precooling; inflating gas of mixed proportion into the cooled modified atmosphere packaging box with beef for preservation packaging and then storing at the low temperature of 0-4° C. The shelf life of the beef packaged by the method is up to 24 d. The aerobic bacterial count is not over 6.0 lgcfu/g. A total volatile basic nitrogen TVB-N value is not over 20 mg/100 g and belongs to the range of second freshness. The beef is stable in color, is cherry-red, has the advantage of good preservation effect and is used for cooking preserved cooked beef.

公开(公告)号：US20170020175A1

公开(公告)日：2017-01-26

申请号：US15289699

申请日：2016-10-10

申请人： SafeFresh Technologies, LLC

发明人： Anthony J.M. Garwood

IPC分类号： A23L13/60 ,  A23D9/02 ,  A22C17/08 ,  A23B4/09

CPC分类号： A23L13/67 ,  A22C17/00 ,  A22C17/04 ,  A22C17/08 ,  A23B4/06 ,  A23B4/08 ,  A23B4/09 ,  A23D9/00 ,  A23D9/02 ,  A23L13/00 ,  A23L13/60 ,  A23V2002/00

摘要： A method for the separation of fat from meat. The method includes transferring a mixture through a conduit, wherein the mixture comprises lean particles with frozen water, fat particles, and a fluid, allowing the frozen water in the lean particles to thaw as the mixture travels through the conduit, and increases a density of the lean particles, accumulating the lean particles with non-frozen water at a first elevation in the conduit, and accumulating fat particles at a second elevation in the conduit, wherein the first elevation is lower than the second elevation.

摘要翻译： 一种从肉中分离脂肪的方法。 该方法包括将混合物转移通过导管，其中混合物包含具有冷冻水，脂肪颗粒和流体的贫颗粒，允许稀薄颗粒中的冷冻水在混合物通过导管时解冻，并且增加密度 所述贫颗粒在所述导管中的第一高度处以非冷冻水积聚所述贫颗粒，并且在所述导管中的第二高度积聚所述脂肪颗粒，其中所述第一高度低于所述第二高度。

公开(公告)号：US20160295898A1

公开(公告)日：2016-10-13

申请号：US14683752

申请日：2015-04-10

申请人： Crisp Sensation Holding S.A.

发明人： Wilhelmus Johannes Gerardus Michiels ,  Bianca Van der Kolk

IPC分类号： A23L1/31 ,  A23L3/3562 ,  A23L1/01

CPC分类号： A23L5/10 ,  A23B4/08 ,  A23L13/03 ,  A23L13/422 ,  A23L13/432 ,  A23L13/57 ,  A23L17/00 ,  A23L19/05 ,  A23V2002/00 ,  A23V2200/21 ,  A23V2250/50362 ,  A23V2250/50364 ,  A23V2250/51088 ,  A23V2250/5114 ,  A23V2200/22 ,  A23V2250/5086 ,  A23V2250/5118 ,  A23V2250/5428

摘要： A method of manufacture of a food product configured to be reheated in a microwave, thermal or convection oven, comprising wholly or partially impregnating a substrate with a stabilizer composition; wherein the stabilizer composition includes: one or more gums selected from the group consisting of carrageenan gums; locust bean gum; guar gum; xanthan gum; gellan gum and mixtures thereof in a concentration of 5 wt % to 30 wt %; salt selected from sodium chloride, potassium chloride and combinations thereof in a concentration of 10 wt % to 50 wt %; one or more polyglucose components selected from the group consisting of maltodextrin; polydextrose; starch and combinations thereof in a concentration of 20 wt % to 60 wt %, calculated by weight of dry matter; a phosphate component in a concentration of 0 to 7.4 wt %; and optional further edible ingredients in a concentration of 0 to 40 wt %; wherein the concentration ranges given add up to total 100 wt %.

摘要翻译： 一种制造食品的方法，其配置为在微波炉，热或对流烘箱中再加热，包括用稳定剂组合物全部或部分浸渍衬底; 其中所述稳定剂组合物包括：一种或多种选自角叉菜胶的牙龈; 刺槐豆胶; 瓜尔胶 黄原胶; 结冷胶及其混合物，浓度为5重量％至30重量％; 选自氯化钠，氯化钾及其组合的盐，浓度为10重量％至50重量％; 一种或多种选自麦芽糖糊精的聚葡萄糖组分; 聚右旋糖 淀粉及其组合，其重量为20重量％至60重量％; 浓度为0〜7.4重量％的磷酸盐成分; 和可选的其他可食用成分，浓度为0至40重量％; 其中给出的浓度范围总计为100重量％。

公开(公告)号：US20150147447A1

公开(公告)日：2015-05-28

申请号：US14404627

申请日：2013-05-31

申请人： Shinji YAMASAKI ,  Osaka Nanko Zoki Japan, Ltd.

发明人： Shinji Yamasaki ,  Atsushi Hinenoya ,  Iwao Morikochi ,  Mamoru Yamaguchi ,  Yukitoshi Sakuramoto ,  Kazumasa Nishida ,  Masahiro Asakura

IPC分类号： A23B4/09 ,  A23B4/24

CPC分类号： A23B4/09 ,  A23B4/06 ,  A23B4/08 ,  A23B4/24 ,  A23L13/20 ,  A23V2002/00

摘要： The present invention has demonstrated that microorganisms present in a liver can be killed by washing the bile duct and the portal vein with hot water, and then disinfecting the liver using a chlorine-based disinfectant. It has also been demonstrated that sterilizing effects can be enhanced by freezing the liver after disinfection with a chlorine-based disinfectant.

摘要翻译： 本发明已经证明，通过用热水洗涤胆管和门静脉，可以杀死存在于肝脏中的微生物，然后使用氯系消毒剂对肝脏进行消毒。 还已经证明，用氯系消毒剂消毒后，通过冷冻肝脏可以提高灭菌效果。

公开(公告)号：US20140186502A1

公开(公告)日：2014-07-03

申请号：US14201014

申请日：2014-03-07

申请人： Air Liquide Industrial U.S. L.P. ,  American Air Liquide, Inc.

发明人： David C. BRAITHWAITE ,  Meenakshi Sundaram ,  Vasuhi Rasanayagam

IPC分类号： A23B4/24

CPC分类号： A23B4/09 ,  A23B4/08 ,  A23B4/20 ,  A23B4/24 ,  A23B4/26 ,  A23B4/28 ,  A23L3/3463 ,  A23L3/3526 ,  A23L3/358 ,  A23L3/36 ,  A23L3/37 ,  A23L3/375 ,  A23L13/42 ,  F25D3/127

摘要： Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide.

摘要翻译： 本发明的实施方案通常提供在食品加工设备的内部将固体二氧化碳中的添加剂分配的方法和系统。 添加剂可以在内部或邻近内部的膨胀器上游注入液体二氧化碳流中。 将添加剂注入内部可以与引导膨胀的二氧化碳流进入内部交替。 在一些实施方案中，具有或不具有稀释剂组合物和/或添加剂的添加剂的凝固点低于液体二氧化碳的温度。

公开(公告)号：US20130277202A1

公开(公告)日：2013-10-24

申请号：US13923713

申请日：2013-06-21

申请人： Junichi Okuyama ,  Yasunori Hamano ,  Takahiro Matsuo ,  Yuka Yoshida ,  Hajime Kuwabara ,  Nobuhiko Kubota ,  Kazuo Uematsu ,  Kouichiro Wazumi

发明人： Junichi Okuyama ,  Yasunori Hamano ,  Takahiro Matsuo ,  Yuka Yoshida ,  Hajime Kuwabara ,  Nobuhiko Kubota ,  Kazuo Uematsu ,  Kouichiro Wazumi

IPC分类号： A23L3/37

CPC分类号： A23L3/37 ,  A23B4/08 ,  C01B13/10 ,  C01B2201/64 ,  C01B2201/82 ,  F25C1/00 ,  F25C2400/12 ,  F25D2303/085 ,  Y02E60/366

摘要： A method for manufacturing ozone ice that is improved for its storage stability is provided. In the method, ice 11 including oxygen gas g2 as gas bubbles b is produced and the produced ice 11 is irradiated with ultraviolet radiation, then the oxygen gas g2 in the ice 11 is ozonized to manufacture ozone ice 1.

摘要翻译： 提供了一种用于制造臭氧冰的方法，其改进了其储存稳定性。 在该方法中，产生包含作为气泡b的氧气g2的冰11，用紫外线照射产生的冰11，然后使冰11中的氧气g2臭氧化，制造臭氧冰1。

公开(公告)号：US20120295007A1

公开(公告)日：2012-11-22

申请号：US13454069

申请日：2012-04-23

申请人： Norman S. Singer

发明人： Norman S. Singer

IPC分类号： A23L1/308 ,  A23L2/52 ,  A23G3/42

CPC分类号： A23B7/16 ,  A23B4/08 ,  A23B5/05 ,  A23B7/05 ,  A23G3/343 ,  A23G3/42 ,  A23L19/05 ,  A23L25/25 ,  A23L29/35 ,  A23P20/10 ,  A23V2002/00 ,  A23V2250/5116 ,  A23G2200/06 ,  A23V2200/14 ,  A23V2200/22 ,  A23V2250/5114

摘要： A product and method by which a range of foodstuff products may be produced having a sufficiency of soluble dietary fiber to supplement dietary intake in a form that improves taste and texture. By adding a low viscosity, non-digestible fiber to foodstuff products in the form of a syrup composition, such foodstuff products have markedly enhanced sensory appeal and provide consumers a highly palatable source of dietary fiber.

摘要翻译： 可以生产具有足够可溶性膳食纤维的一系列食品的产品和方法，以改善味道和质地的形式补充膳食摄入。 通过向糖浆组合物形式的食品中加入低粘度，不消化的纤维，这种食品产品具有明显增强的感官吸引力，为消费者提供了高度可口的膳食纤维来源。

公开(公告)号：US20100159087A1

公开(公告)日：2010-06-24

申请号：US12342827

申请日：2008-12-23

申请人： Nicholas A. Roth ,  Eldon Roth

发明人： Nicholas A. Roth ,  Eldon Roth

IPC分类号： A23L1/31 ,  A61L2/18 ,  A23L3/375 ,  A23L3/005

CPC分类号： A23B4/08 ,  A23B4/066 ,  A23B4/09 ,  A23B4/16 ,  A23B4/18 ,  A23B4/20 ,  A23B4/24 ,  A23B4/30 ,  A23B7/154 ,  A23B9/18 ,  A23L3/005 ,  A23L3/3463 ,  A23L3/3526 ,  A23L3/365 ,  A23L3/375 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/106

摘要： High concentration, that is, strong antimicrobial treatment materials such as high concentration aqueous ammonia solutions or even liquid ammonia may be applied to a foodstuff without deleterious effects by controlling the temperature of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. In particular, ice crystals are maintained at or just below the surface of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. The ice crystals in the foodstuff inhibit absorption of the antimicrobial treatment material into the foodstuff.

摘要翻译： 高浓度，即高浓度氨水溶液或甚至液态氨等强抗菌处理材料可以通过在接触抗微生物处理材料之前或之后控制食品的温度而无害地施用于食品 。 特别地，在与抗微生物处理材料接触的时间或紧接着之后，冰晶体保持在食品的表面或恰好低于食品表面。 食品中的冰晶体抑制抗菌处理材料吸收到食品中。

公开(公告)号：US20080199575A1

公开(公告)日：2008-08-21

申请号：US11995202

申请日：2006-07-13

申请人： Hanne Marie Ratvik Morkemo ,  Turid Morkore

发明人： Hanne Marie Ratvik Morkemo ,  Turid Morkore

IPC分类号： A23L1/325 ,  A23B4/12

CPC分类号： A23B4/24 ,  A23B4/08 ,  A23B4/12 ,  A23B4/20 ,  A23L17/00

摘要： A method is described for treating fish flesh with basic and possibly acidic solutions in the form of baths, spraying or injection in order to improve technical and sensory properties in the fish flesh, fish flesh treated by the method and a plant for treating the fish flesh.

摘要翻译： 描述了一种用于以浴，喷雾或注射的形式用碱性和可能的​​酸性溶液处理鱼肉的方法，以改善鱼肉的技术和感官特性，通过该方法处理的鱼肉和用于处理鱼肉的植物 。

公开(公告)号：US20070048419A1

公开(公告)日：2007-03-01

申请号：US11457165

申请日：2006-07-13

申请人： Fumio Noda ,  Minoru Noda ,  Shuji Yamamoto ,  Iaamu Yoshino

发明人： Fumio Noda ,  Minoru Noda ,  Shuji Yamamoto ,  Iaamu Yoshino

IPC分类号： A21D4/00

CPC分类号： A23L3/36 ,  A23B4/06 ,  A23B4/08 ,  A23B4/20 ,  A23B4/24 ,  A23B5/05 ,  A23B5/14 ,  A23B5/18 ,  A23B7/04 ,  A23B7/05 ,  A23B7/154 ,  A23B7/157

摘要： The purpose of the present invention is to provide a method for producing a frozen food having a texture, which is similar to that in a state before freezing, even after defrosting. The means for solution of the present invention is a method for producing a frozen food comprising the steps of: immersing at least one food material selected from the group consisting of vegetables, fruits, seafoods and eggs, in an aqueous solution containing salt, saccharide and calcium salts; and freezing the food material immersed in the aqueous solution by being passed through a temperature range of 0 to −50° C. within 15 minutes to reach a temperature range of −20° C. or less. The aqueous solution contains 1 to 5 wt % of salt, 2 to 10 wt % of saccharide and 0.1 to 0.5 wt % of calcium salts.

摘要翻译： 本发明的目的在于提供一种即使在除霜后也具有与冷冻状态相同的质地的冷冻食品的制造方法。 本发明的解决方法是一种冷冻食品的制造方法，其特征在于，包括以下步骤：将选自蔬菜，水果，海鲜，鸡蛋的至少一种食品浸渍在含有盐，糖类的水溶液中， 钙盐; 在15分钟内通过0〜-50℃的温度范围，将浸渍在水溶液中的食品冷冻至-20℃以下的温度范围。 该水溶液含有1至5重量％的盐，2至10重量％的糖和0.1至0.5重量％的钙盐。