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公开(公告)号：US20180317520A1
公开(公告)日：2018-11-08
申请号：US15773448
申请日：2016-11-03
申请人： EXO LABS LLC
CPC分类号： A23J3/341 , A23J1/00 , A23K10/14 , A23K10/20 , A23K40/00 , A23L3/40 , A23L13/00 , A23L13/10 , A23L35/00 , A23P10/00 , A23V2002/00 , B01D61/142 , B01D61/145 , B01D61/147
摘要： Provided are insect products and methods for producing an insect product comprising solid insect particles. Methods for producing an insect product can include providing a dried cricket powder, providing a dried insect, or grinding wet-grinding, or shearing at least one insect into a paste or powder; adding water or an enzyme to the paste or powder to form a slurry; and filtering the slurry to produce an insect product. Methods for producing a chitin product are also provided that include providing a dried cricket powder or grinding, wet-grinding, or shearing at least one whole insect into a paste or powder; adding water or an enzyme to the paste or powder to form a slurry; and filtering the slurry to produce an insect product comprising chitin.
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公开(公告)号：US20040005397A1
公开(公告)日：2004-01-08
申请号：US10190882
申请日：2002-07-03
发明人： Kineo Okada
IPC分类号： A23L001/238
CPC分类号： A23L23/10 , A23L13/10 , A23L13/30 , A23L13/428
摘要： An edible dry animal product comprising a dehydrated mixture of meat and meat extract and/or bone extract, contained within a water-permeable flexible container adapted for hot water extraction of soluble materials while retaining insoluble materials. The meat is preferably chicken. The dehydrated mixture may be rapidly extracted to form a chicken bouillon, resulting in a product having superior sensory quality. A method for preparing a chicken bouillon, comprising the steps of directly mixing chicken extract and chicken meat; dehydrating the mixture; and forming a powder from the dehydrated mixture. A powdered chicken bouillon is produced comprising a dehydrated mixture of chicken meat and chicken meat extract and/or bone extract, wherein said chicken meat and/or bone extract is mixed directly with the chicken meat prior to dehydration.
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公开(公告)号：US5799568A
公开(公告)日：1998-09-01
申请号：US835413
申请日：1997-04-09
申请人： Eugene Warren , John M. Rogers, Sr. , Scott Cooper , Greg Butler
发明人： Eugene Warren , John M. Rogers, Sr. , Scott Cooper , Greg Butler
CPC分类号： A47J37/1214 , A23J1/002 , A23L13/10 , A23L13/20 , A23L13/52 , C11B1/06 , Y10S210/08
摘要： A method and apparatus for producing increased protein chicken meal. Product is loaded into a cooking vat that is 40 feet long by 5 feet wide by 4 feet deep, with a system of moving chain conveyors and paddles. These conveyors move the product at a predetermined speed through oil maintained at a temperature of approximately 360.degree. to 380.degree. F. for the entire length of the vessel, and dumps the product at the opposite end of entry. Oil is circulated through the vat at a rate of approximately 680 to 860 gallons per minute (gpm) to allow for the rapid removal of fat and moisture from skin and meat in a continuous process. The volume of oil in the cooking vat is approximately 4,500 gallons.
摘要翻译： 一种用于生产蛋白质鸡肉蛋白的方法和装置。 产品装载在40英尺长，5英尺宽，4英尺深的烹饪槽中，并具有移动链式输送机和桨叶的系统。 这些输送机以预定速度移动产品，在整个容器的整个长度上保持在约360°至380°F温度的油，并将产品在入口的另一端倾倒。 油以大约680至860加仑/分钟（gpm）的速率通过大桶循环，以便在连续过程中快速去除皮肤和肉类的脂肪和水分。 烹饪桶中的油量约为4500加仑。
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公开(公告)号：US5725897A
公开(公告)日：1998-03-10
申请号：US506612
申请日：1995-07-25
摘要： A low temperature rendering process for converting animal trimmings to a meat product which can be classified as finely textured meat. The low temperature rendering process includes the steps of heating desinewed animal trimmings in a heat exchanger having a first-in and first-out arrangement to provide heating of the desinewed animal trimmings to a temperature in the range of about 90.degree. F. to about 110.degree. F. to form a heated slurry; separating a solids stream and a liquids stream from the heated slurry, the solids stream containing an increased amount of protein and moisture, and the liquids stream containing an increased amount of tallow, water soluble protein, and moisture; separating a heavy phase and a light phase from the liquids stream, the heavy phase containing an increased amount of moisture and water soluble protein, and the light phase containing an increased amount of tallow; and combining the solids stream and the heavy phase to form a meat product.
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公开(公告)号：US5026572A
公开(公告)日：1991-06-25
申请号：US604339
申请日：1990-10-24
申请人： Denny W. Neiberger
发明人： Denny W. Neiberger
CPC分类号： A23K10/26 , A23K50/42 , A23L13/10 , A23L13/426 , A23L13/52 , Y10S426/805
摘要： A method of making a jerky-type product is provided which uses multiple extrusion steps. First, a blend of a wet beef product and a high protein flour are mixed and then cooked by extruding the first blend at a temperature sufficient to at least partially cook the beef in the first blend. Next, a second blend is formed which includes the extruded product of the first extrusion step and additional wet beef. The second blend is then cooked by extruding the second blend at a temperature sufficient to cook the wet beef in the second blend. Finally, the material from the second blend is processed into jerky form.
摘要翻译： 提供了一种使用多个挤出步骤的制造干燥型产品的方法。 首先，将湿牛肉制品和高蛋白质粉末的混合物混合，然后通过在足以至少部分地烹制第一混合物中的牛肉的温度下挤压第一共混物来烹饪。 接下来，形成第二共混物，其包括第一挤出步骤和另外的湿牛肉的挤出产物。 然后通过在足以在第二混合物中烹制湿牛肉的温度下挤出第二共混物来烹制第二混合物。 最后，将来自第二混合物的材料加工成干燥形式。
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公开(公告)号：US20190230964A1
公开(公告)日：2019-08-01
申请号：US16070240
申请日：2018-01-26
CPC分类号： A23L13/432 , A23L13/06 , A23L13/10 , A23L17/00 , A23L17/10 , A23V2002/00
摘要： A calcium enriched shelf stable according to this invention, which can be a chilled or frozen tuna or salmon products or other similar shelf stable, can provide a considerable bone health benefit to consumers by providing as much as 400 mg/100 g of available calcium in the finished product. This invention comprising the additional calcium supplement wherein the amount of calcium in final product is in the range of 0.5 to 5.0% (w/w) of the total weight of said product and wherein the sources of additional calcium supplement can be selected from raw or partially purified animal or fish bone or partially purified fish bone or inorganic calcium compound.
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公开(公告)号：US20180192657A1
公开(公告)日：2018-07-12
申请号：US15870328
申请日：2018-01-12
申请人： Scott T. Repinski
发明人： Scott T. Repinski
IPC分类号： A21D2/34 , A21D2/36 , A21D2/40 , A21D13/064 , A23L7/13
CPC分类号： A21D2/34 , A21D2/36 , A21D2/40 , A21D13/064 , A23L7/13 , A23L13/10 , A23L19/19 , A23P30/20 , A23V2002/00 , A23V2300/16 , A23V2300/31
摘要： Chips infused with meat are produced according to the disclosed method. The method includes preparing a dough mixture by mixing at least one of a grain component and a vegetable component with water in a mixer and transporting the dough mixture from the mixer into an extruder. In the extruder, a ground meat product is introduced into the dough mixture to form a meat-infused dough mixture which is then extruded and cooked to make the chips. Typically, after extrusion, the meat-infused dough mixture will be cut and fried.
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公开(公告)号：US08609176B2
公开(公告)日：2013-12-17
申请号：US12519793
申请日：2007-11-29
IPC分类号： A23L1/237
CPC分类号： A23L23/10 , A23L5/55 , A23L13/10 , A23L19/01 , A23L27/40 , A23V2002/00 , A23V2300/10
摘要： A food composition is provided useful for decreasing the amount of sodium while maintaining a high perceived saltiness of the food composition. The food composition comprises a particulate phase and a soluble phase and a selective sodium distribution between the phases whereby the amount of sodium in the particulate phase is at least 4 wt %, more preferably at least 10 wt %, more preferably at least 15 wt % and most preferably at least 20 wt %, and preferably at most 99.99 wt %, more preferably at most 99 wt %, more preferably at most 90 wt %, most preferably at most 70 wt % by weight of the total amount of sodium in the particulate and soluble phase.
摘要翻译： 提供的食品组合物可用于减少钠的量，同时保持食物组合物的高感觉的咸味。 食物组合物包含颗粒相和可溶性相以及相之间的选择性钠分布，其中颗粒相中的钠的量为至少4重量％，更优选至少10重量％，更优选至少15重量％ 最优选至少20重量％，优选至多99.99重量％，更优选至多99重量％，更优选至多90重量％，最优选至多70重量％ 微粒和可溶相。
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9.发明申请Method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients 审中-公开从至少一块肉和其他任选成分制备冷冻干燥的速食肉制品的方法公开(公告)号：US20120027906A1
公开(公告)日：2012-02-02
申请号：US13200772
申请日：2011-10-01
申请人： Peter Eisner , Erwin Denker , Klaus Mueller , Christian Zacherl , Andreas Gebhat
发明人： Peter Eisner , Erwin Denker , Klaus Mueller , Christian Zacherl , Andreas Gebhat
CPC分类号： A23B4/037 , A23L13/00 , A23L13/10 , A23L13/42 , A23L13/52 , A23L13/65 , A23L13/67 , A23L17/70
摘要： A method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. The meat is cooked, blanched, boiled, roasted, or baked during a precooking process before being freeze-dried.
摘要翻译： 一种用于从至少一片肉和其它任选成分制备冷冻干燥速食肉制品的方法。 在冷冻干燥之前，在预煮过程中将肉煮熟，漂白，煮沸，烘烤或烘烤。
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公开(公告)号：US20050019478A1
公开(公告)日：2005-01-27
申请号：US10896050
申请日：2004-07-22
申请人： Chi-Yang Yao
发明人： Chi-Yang Yao
摘要： A rice ball structure in which after pliable dried meat is conveniently wrapped around differently shaped rice balls, the dried meat does not become soft and soggy as easily as sea moss, but is capable of convenient and simple extended shelf life, warehousing, and storage that involves no additional difficulty. As the dried meat is not susceptible to moisture which prevents softening and sogginess for culinary enjoyment, a variety of animal and vegetable ingredients can be selectively added during processing to integrate a range of different flavors to further enhance taste while eaten. Additionally, the dried meat does not stick to the hands when grasped which eliminates the trouble of having to wash up afterwards. Since the dried meat is unaffected by moisture and does not become soft or soggy, the original shape of the rice ball is maintained and does not deform, thereby preserving its original attractive appearance.
摘要翻译： 一种水稻球结构，其中在柔软的干肉方便地缠绕在不同形状的米饭球上之后，干肉不像海苔那样容易变软和潮湿，但是能够方便和简单地延长保质期，仓储和储存 没有额外的困难。 由于干肉不易受到妨碍烹饪享受的软化和柔软的水分的影响，因此可以在加工过程中选择性地添加各种动植物成分，以整合各种不同口味，以进一步增强食用时的味道。 此外，干燥的肉在抓住时不会粘在手上，这消除了之后不必再洗涤的麻烦。 由于干肉不受水分的影响，不会变得柔软或潮湿，因此保持了原来的米饭形状并且不变形，从而保持其原始的吸引人的外观。
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