公开(公告)号：US20040170746A1

公开(公告)日：2004-09-02

申请号：US10375406

申请日：2003-02-27

发明人： Kyle A. Newkirk ,  James S. Thorson ,  Vicky V. Hoel

IPC分类号： A23L001/31

CPC分类号： A23B4/033 ,  A23L13/52 ,  A23L13/60 ,  A23L13/65 ,  A23P30/20

摘要： A process for rapidly producing dry or semi-dry sausage product is provided. The process involves the steps of the mixing of ground meat along with an amount of a previously prepared dried sausage, either from the present batch being prepared or from another batch that holds similar qualities to the current batch under preparation. The present process produces dry or semi-dry sausage products in less than 5 hours and preferably less than 3 hours. In addition, the resulting sausage product may be shaped like a conventional pepperoni product as well as a number of unique shapes and configurations not typically associated with conventional sausage products.

摘要翻译： 提供了快速生产干或半干香肠产品的方法。 该方法包括以下步骤：将研磨的肉与一批预先制备的干香肠混合，或者从正在制备的本批料中或从制备中的当前批次中保持相同质量的另一批料混合。 本方法在少于5小时内优选少于3小时产生干或半干香肠产品。 此外，所得到的香肠产品可以成形为常规的意大利香肠产品，以及通常与常规香肠产品相关联的许多独特的形状和构型。

公开(公告)号：US20040166212A1

公开(公告)日：2004-08-26

申请号：US10375837

申请日：2003-02-26

申请人： Winterlab Limited

发明人： Barnet Louis Liberman ,  Peter H. Glidden

IPC分类号： A23L001/31

CPC分类号： A23B4/068 ,  A23L13/03 ,  A23L13/428 ,  A23L13/70 ,  A23L13/72 ,  Y02A40/946

摘要： An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.

摘要翻译： 一种改进的鱼，禽，猪肉或牛肉等鱼类腌制和重建肉的方法包括以下步骤：冷冻装饰物，将腌料加入到冷冻装饰物中，并将冷冻装饰物压缩至足够的压力以将冰点降低到低于 在装饰物的外表面上形成冷冻装饰件的温度，使得腌料通过装饰和吹扫扩散，以将装饰物保持在一起。

公开(公告)号：US20040096549A1

公开(公告)日：2004-05-20

申请号：US10699738

申请日：2003-11-04

申请人： AB TRIPASIN

发明人： Goran Rydenfors

IPC分类号： A23L001/315 ,  A23L001/31

CPC分类号： A22C13/0016

摘要： The present invention concerns an improved method of pre-soaking a non-edible collagen casing for foodstuffs and reinforcing the clip strength and cooking resistance thereof, the method comprising treating the dried collagen casing with an aqueous solution of at least one salt selected from the group consisting of sodium bicarbonate, sodium sulphate, ammonium chloride, calcium chloride, sodium hydrogen phosphate, potassium hydrogen phosphate, potassium chloride, ammonium sulphate, optionally in combination with sodium chloride, the total salt concentration being in the range of 5-18% by weight.

摘要翻译： 本发明涉及一种用于预先浸泡用于食品的不可食用胶原蛋白壳体的改进方法，并且增强了其夹子强度和耐蒸煮性，该方法包括用选自组中的至少一种盐的水溶液处理干燥的胶原壳体 由碳酸氢钠，硫酸钠，氯化铵，氯化钙，磷酸氢钠，磷酸氢钾，氯化钾，硫酸铵组成，任选与氯化钠组合，总盐浓度在5-18重量％的范围内 。

公开(公告)号：US20040076718A1

公开(公告)日：2004-04-22

申请号：US10271878

申请日：2002-10-16

发明人： Mukund Parthasarathy

IPC分类号： A23L001/31

CPC分类号： A23K50/42 ,  A23K10/14 ,  A23K20/189 ,  A23K20/20 ,  A23K40/20 ,  A23K40/25 ,  Y10S426/805

摘要： An increased palatability dry pet food product is provided having residual null-amylase activity, a moisture content of 5 to 12%, and an Instron value of between 9.5 and 17.5 foot lbs. A method of producing the dry pet food product is also provided.

摘要翻译： 提供了一种增加的适口性干性宠物食品，其具有残留的α-淀粉酶活性，水分含量为5至12％，Instron值为9.5至17.5英尺磅。 还提供了生产干燥宠物食品的方法。

公开(公告)号：US20040071842A1

公开(公告)日：2004-04-15

申请号：US10433418

申请日：2003-11-20

发明人： Ludo Jean Marie Mathilde Van Schepdael ,  Wouter Bernardus Cornelius De Heij ,  Hans Hoogland

IPC分类号： A23L001/31

CPC分类号： A61L2/02 ,  A23L3/0155 ,  A23V2002/00 ,  A23V2300/46

摘要： The invention relates to a method for treatment of a product, in particular preservation of a food product or pharmaceutical product, by use or high pressure. The invention is characterized in that the high pressure process is carried out under such conditions that leakage of heat from the product to the surrounding material is minimized or even prevented. In one embodiment the product is pressurized to at least 100 MPa at a pressure is at least 5 MPanullsnull1. In one embodiment the vessel wall has a heat conductivity no higher than 25 Wnullmnull1nullKnull1, preferably not higher than 10 Wnullmnull1nullKnull1, more preferably not higher that 1 Wnullmnull1nullKnull1 . In another embodiment a liner is used having an adiabatic temperature rise of between 1 and 10 K per 100 MPa, preferably between 2 and 7 K per MPa.

摘要翻译： 本发明涉及通过使用或高压处理产品，特别是食品或药品的保存方法。 本发明的特征在于，在从产品向周围材料的热量泄漏最小化或甚至防止的情况下进行高压处理。 在一个实施方案中，产品在至少5MPa.s -1的压力下被加压至至少100MPa。 在一个实施方案中，容器壁具有不高于25Wm -1 K -1的热导率，优选不高于10Wm -1 K -1，更优选不高于1Wm <-1> .K <-1>。 在另一个实施方案中，使用绝热温升为1至10K / 100MPa，优选2至7K / MPa的衬垫。

公开(公告)号：US20040058035A1

公开(公告)日：2004-03-25

申请号：US10378139

申请日：2003-03-04

发明人： Stephen D. Kelleher ,  Peter G. Williamson

IPC分类号： A23L001/31

CPC分类号： A23L13/424 ,  A23L13/42

摘要： A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

摘要翻译： 提供在烹饪过程中保持水分的肉或鱼组合物。 在烹饪前将来自动物肌肉组织的干蛋白混合物或酸性蛋白质水溶液加入到肉或鱼中。 干蛋白混合物和含水酸性蛋白质溶液包含基本上不含肌原纤维和肌肉的肌原纤维蛋白和肌浆蛋白。

公开(公告)号：US20040037921A1

公开(公告)日：2004-02-26

申请号：US10452240

申请日：2003-05-30

申请人： Minebea Co., Ltd.

发明人： Kazuo Hokkirigawa ,  Motoharu Akiyama ,  Noriyuki Yoshimura

IPC分类号： A23L001/31

CPC分类号： A01G24/00

摘要： A biodegradable putty-like material which can be molded under pressure into containers to hold seedlings or young plants. The putty like material contains defatted rice bran and water which are kneaded and heated together to create the putty like material for agricultural use.

摘要翻译： 一种可生物降解的油灰状材料，可在压力下成型成容器，以容纳幼苗或幼苗。 油灰状材料含有脱脂米糠和水，它们一起被揉合和加热，以产生用于农业用途的油灰状材料。

公开(公告)号：US20030211226A1

公开(公告)日：2003-11-13

申请号：US10212115

申请日：2002-08-06

发明人： Sang Kuen Kim ,  Byoug Ki Kim ,  Jung Sik Shin ,  Jin San Shin

IPC分类号： A61K035/54 ,  A61K035/78 ,  A23L001/31

CPC分类号： A61K35/60 ,  A23L17/30 ,  A23L33/105 ,  A23V2002/00 ,  A61K36/9068 ,  A61K2300/00 ,  A23V2250/2042 ,  A23V2250/21

摘要： A method of detoxifying the egg of puffer fish for creating healthy foodstuffs which includes the steps of heating the eggs of puffer fish and ginger root at a temperature of 100-200null C. for 30-40 minutes and drying the heated egg composition, and repeating the heating and drying steps a multiplicity of times to produce a detoxified product.

摘要翻译： 一种解冻河豚鸡蛋制作健康食品的方法，其中包括在100-200℃的温度下加热河豚和姜根的鸡蛋30-40分钟，干燥加热的鸡蛋组合物的步骤; 重复加热和干燥步骤多次以产生解毒产品。

公开(公告)号：US20030099759A1

公开(公告)日：2003-05-29

申请号：US10218472

申请日：2002-08-14

申请人： Hill's Pet Nutrition, Inc.

发明人： Wai Lun Cheuk ,  Mark Lee Dierking

IPC分类号： A23L001/31

CPC分类号： A23K50/48 ,  A23K10/20 ,  A23K10/30 ,  Y02P60/877 ,  Y10S426/805

摘要： A canine pet food composition comprising a meat based material having an essentially solid mass assuming the shape of the container in which it is packed, said pet food having meat particles with a moisturized appearance and visually recognizable discrete food particles upon slicing the pet food mass after departure from the said container.

摘要翻译： 一种犬宠物食品组合物，其包含具有基本固体质量的肉类基质材料，其具有容纳物的形状，所述宠物食品具有保湿外观的肉粒和视觉上可识别的离散食物颗粒， 离开所述容器。

公开(公告)号：US20030059502A1

公开(公告)日：2003-03-27

申请号：US10146323

申请日：2002-05-15

发明人： Anton Krallmann ,  Kai Warkentin

IPC分类号： A22C013/00 ,  B29D022/00 ,  F16L011/00 ,  A23G001/00 ,  B65D081/34 ,  C12C001/027 ,  A23B004/00 ,  A23L001/31 ,  B65D085/00

CPC分类号： B32B1/08 ,  A22C13/0013 ,  A22C2013/0046 ,  A22C2013/0086 ,  B32B27/08 ,  B32B27/32 ,  B32B27/34 ,  Y10T428/1324

摘要： A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausagemeat emulsions.

摘要翻译： 描述了一种制备烟渍管状肠衣的方法。 该方法包括：（a）提供具有内表面和外表面的管状壳体，所述管状壳体选自纤维素纤维管状肠衣和合成管状肠衣，并且所述管状肠衣适于包装食物填充物，所述食物填充物具有选自液体 并粘贴; （b）向管状套管的内表面施加混合物，该混合物包含（i）液体烟雾，（ii）褐变剂和（iii）任选的水; （c）允许混合物保持与管状套管的内表面接触至少5天; 和（d）任选地将混合物处理的壳体收起并浇水。 根据本发明的方法制备的吸烟管状肠衣适用于液体或糊状食物填充物，例如香肠乳剂。