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17 条记录 (耗时 0.016 秒)

    System for microorganism control
    1.
    发明授权
    System for microorganism control 有权
    微生物控制系统

    公开(公告)号：US07849788B2

    公开(公告)日：2010-12-14

    申请号：US11737609

    申请日：2007-04-19

    申请人： Virgil Macaluso

    发明人： Virgil Macaluso

    IPC分类号： A23L1/36 ,  A23L3/02 ,  A23L3/18 ,  A23L3/3454 ,  A23B9/04 ,  A23B9/32

    CPC分类号： A23L3/0055 ,  A23B7/01 ,  A23B9/04 ,  A23L5/13 ,  A23L5/15 ,  A23L25/00 ,  A23L25/20

    摘要： A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series of treatment cycles. Nut treatment apparatus (10) includes opposed banks of infrared heaters (38, 40), with plural water application stations (48, 50, 52) along the length of the heater banks (38, 40).

    摘要翻译： 为了降低其微生物含量，提供了坚果（例如杏仁，巴西坚果，腰果，榛子，澳洲坚果，山核桃，松子，开心果，核桃及其混合物）的红外热处理方法，其中坚果依次保湿 螺母处理装置（10）包括相对的红外加热器组（38,40），多个加水站（48,50,52）沿着 加热器组（38,40）的长度。

    Preservation Method for Fresh Wet Rice Noodles or Fresh Wet Brown Rice Noodles
    3.
    发明公开
    Preservation Method for Fresh Wet Rice Noodles or Fresh Wet Brown Rice Noodles 审中-公开

    公开(公告)号：US20230413870A1

    公开(公告)日：2023-12-28

    申请号：US18367525

    申请日：2023-09-13

    申请人： Jiangnan University

    发明人： Li WANG ,  Congnan ZHANG ,  Haipeng HU ,  Wei XUE ,  Ting LI ,  Xinxia ZHANG

    IPC分类号： A23L7/109 ,  A23B9/02 ,  A23B9/26 ,  A23B9/32

    CPC分类号： A23L7/109 ,  A23B9/32 ,  A23B9/26 ,  A23B9/02

    摘要： Disclosed is a preservation method for fresh wet rice noodles or fresh wet brown rice noodles, belonging to the technical field of food. According to the present disclosure, ε-polylysine hydrochloride, pyrophosphate, glycerol, sodium chloride, a highly water-soluble starch-dextrin complex, rice flour and water are mixed together, and the obtained mixture is stirred evenly to obtain a mixed system; and extrusion forming, first-stage aging, re-steaming, second-stage aging and rehydration are performed on the mixed system to obtain the fresh wet rice noodles or fresh wet brown rice noodles. Furthermore, the present disclosure employs a combination of thermodynamic sterilization and chemical preservation to preserve the fresh wet rice noodles, thereby prolonging the shelf life of the fresh wet rice noodles or fresh wet brown rice noodles to 2 months or more and keeping the quality thereof good.

    Process for preparing dehydrated vegetable products
    4.
    发明授权
    Process for preparing dehydrated vegetable products 失效
    脱水蔬菜制品的制备工艺

    公开(公告)号：US5368873A

    公开(公告)日：1994-11-29

    申请号：US110680

    申请日：1993-08-09

    申请人： Kurt J. Aebi ,  Roman D. Grypa ,  Thein Aung ,  Mary J. Lee

    发明人： Kurt J. Aebi ,  Roman D. Grypa ,  Thein Aung ,  Mary J. Lee

    IPC分类号： A23B7/02 ,  A23B7/022 ,  A23B7/08 ,  A23B7/153 ,  A23B7/157 ,  A23B9/08 ,  A23B9/26 ,  A23B9/32 ,  A23L19/00 ,  A23L1/223

    CPC分类号： A23B7/0205 ,  A23B7/022 ,  A23B7/08 ,  A23B7/157 ,  A23B9/08 ,  A23B9/26 ,  A23B9/32

    摘要： The present invention relates to a low moisture vegetable product in a process for producing same. The low moisture vegetable product comprises vegetable product and a solid, amorphous osmotic agent. The resulting product has extended storage life as compared with fresh vegetable products and yet may be rehydrated to produce a product having the flavor, color and taste of fresh vegetable products. The process for producing the low moisture vegetable product comprises immersing the vegetable in a liquid bath containing a osmotic agent capable of infusing into the vegetable tissue and forming an amorphous solid upon drying. Once excess osmotic agent has been removed, the infused product is dried to form a vegetable product having a water content of from about 2 to 6 percent by weight and which contains an amorphous, solid, osmotic agent.

    摘要翻译： 本发明涉及一种低水分植物产品的生产方法。 低水分蔬菜产品包括植物产品和固体无定形渗透剂。 所得产品与新鲜蔬菜产品相比具有延长的储存寿命，并且可以被再水合以生产具有新鲜蔬菜产品的风味，颜色和味道的产品。 生产低水分蔬菜产品的方法包括将植物浸入含有能够浸入植物组织中的渗透剂的液体浴中，并在干燥时形成无定形固体。 一旦已经除去过量的渗透剂，将输入的产品干燥以形成水含量为约2-6％（重量）并含有无定形的固体渗透剂的植物产品。

    Process for preparing dehydrated aromatic plant products and the resulting products
    10.
    发明授权
    Process for preparing dehydrated aromatic plant products and the resulting products 失效
    制备脱水芳香植物产品和成果产品的方法

    公开(公告)号：US5227183A

    公开(公告)日：1993-07-13

    申请号：US735954

    申请日：1991-07-25

    申请人： Thein Aung ,  Charles V. Fulger

    发明人： Thein Aung ,  Charles V. Fulger

    IPC分类号： A23B7/02 ,  A23B7/022 ,  A23B7/08 ,  A23B7/153 ,  A23B7/154 ,  A23B7/157 ,  A23B9/08 ,  A23B9/26 ,  A23B9/32 ,  A23L27/14

    CPC分类号： A23B9/32 ,  A23B7/0205 ,  A23B7/022 ,  A23B7/08 ,  A23B7/154 ,  A23B7/157 ,  A23B9/08 ,  A23B9/26 ,  A23L27/14

    摘要： The present invention provides a method of preparing and using treated fresh herb products so as to preserve the desirable qualities found in such fresh products while extending their useful shelf-life and the composition thereof. More specifically, the present invention provides a method of preparing and using shelf-stable aromatic dehydrated herbs which will upon dehydration exhibit the color, flavor, aroma and overall appearance similar to that of fresh cut herbs. Preparation of the contemplated herb compositions is carried out by treating the fresh product with an osmotic agent that in general must be able to dehydrate the food product and upon finished drying form a solid amorphous mass that coats and infuses the treated product.

    摘要翻译： 本发明提供了一种制备和使用经过处理的新鲜草药产品的方法，以便在延长其有用保质期及其组成的同时保持在这些新鲜产品中发现的所需品质。 更具体地说，本发明提供一种制备和使用保存稳定的芳香脱水草药的方法，其将脱水时显示与鲜切草药相似的颜色，风味，香气和整体外观。 预期的草本组合物的制备通过用渗透剂处理新鲜产品来进行，渗透剂通常必须能够使食品脱水，并且在完成干燥后形成涂覆和注入处理过的产品的固体无定形物质。