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公开(公告)号：WO2008086810A2
公开(公告)日：2008-07-24
申请号：PCT/DK2008/050006
申请日：2008-01-15
Applicant: SØGAARD, Søren Peter , OLSEN, Gisle Arnason
Inventor： SØGAARD, Søren Peter , OLSEN, Gisle Arnason
CPC classification number: A23B4/0526 , A23B4/01 , A23B4/023 , A23B4/056 , A23L5/32 , A23L5/34 , A23L17/00
Abstract: A method for treatment of meat from fish or other aquatic, poikilothermic animals, and comprising a flavour-influencing treatment with an extract of wood or a wood product, as well as a heating process, comprising treatment with microwaves, further comprising smoking of the meat and/or treatment of the meat with an extract of wood or of a wood product, the extract or solution hereof being sprayed onto the meat, or the meat being treated with ultrasound in a solution of the extract.
Abstract translation: 一种用于处理来自鱼类或其他水生，热热的动物的肉的方法，并且包括用木材或木制品的提取物进行风味影响处理，以及加热过程，包括用微波处理，还包括吸烟肉 和/或用木材或木制产品的提取物处理肉，其中的提取物或溶液喷洒到肉上，或者用超声波在提取物的溶液中处理的肉。
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公开(公告)号：WO2014106653A1
公开(公告)日：2014-07-10
申请号：PCT/EP2014/050077
申请日：2014-01-06
Applicant: GEA FOOD SOLUTIONS BAKEL B.V.
Inventor： VERBRUGGEN, Paul , KOP, Ben
CPC classification number: A23L1/01 , A21B1/42 , A21B1/48 , A23B4/0526 , A23L5/10 , A23L5/15 , A23L27/27 , A23V2002/00 , A47J27/62 , A47J37/04
Abstract: The present invention relates to a line comprising an oven and a drying chamber. The present invention further relates to a process how to cook s food product.
Abstract translation: 本发明涉及一种包括烘箱和干燥室的管线。 本发明还涉及如何烹调食品的方法。
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公开(公告)号：WO2014048925A1
公开(公告)日：2014-04-03
申请号：PCT/EP2013/069865
申请日：2013-09-24
Applicant: GEA CFS BAKEL B.V.
Inventor： KOP, Ben , VERBRUGGEN, Paul
CPC classification number: A23L1/232 , A21B1/48 , A23B4/0526 , A23L3/3454 , A23L5/15 , A23L27/27 , A23V2002/00 , A47J37/04
Abstract: The present invention relates to an oven comprising: • - a first chamber (3) and a second chamber (4), which are separated by separation means (2) • - conveyor means (7) for guiding products from the inlet (10) through these chambers to the outlet (12), • - temperature control means (15) for controlling the temperature and/or humidity in each chamber individually using a fluid, respectively, and • - a passage (2.1) in the separation means (2) through which the conveyor means are directed from the first chamber to the second chamber.
Abstract translation: 本发明涉及一种烤箱，其特征在于，包括： - 由分离装置（2）分离的第一室（3）和第二室（4）; - 用于从入口（10）引导产品的输送装置（7） 通过这些室到出口（12）， - - 温度控制装置（15），用于分别使用流体分别控制每个室中的温度和/或湿度，和 - 分离装置（2）中的通道（2.1） ），传送装置通过该传送装置从第一室引导到第二室。
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公开(公告)号：WO2000021383A2
公开(公告)日：2000-04-20
申请号：PCT/US1999021447
申请日：1999-10-12
Applicant: TIPPMANN, Eugene
IPC: A23L
CPC classification number: A21B3/04 , A23B4/0053 , A23B4/0526 , A23L5/13 , A23L5/19 , A23L5/40 , A23L13/00 , A47J27/04 , A47J27/0817 , A47J2027/043
Abstract: An apparatus and method of producing a food product is disclosed. The food product is placed inside of an air-tight chamber, in which the food product is to be cooked, wherein steam is generated from a source of water and is introduced into the cooking chamber. The steam heats the inside of the cooking chamber and serves as a heat transfer media to heat the food product as well as a color and flavor transfer media to color and flavor the food product. That is, a flavoring and coloring additive, such as liquid smoke, may be added to the water utilized in generating the steam in order to flavor the food product being cooked. The steam then transfers the flavoring and coloring additive to the food product which condenses on the food product adding flavor and color to the food product.
Abstract translation: 公开了一种生产食品的设备和方法。 将食品放置在气密室中，其中烹饪食品，其中蒸汽从水源产生并被引入烹饪室。 蒸汽加热烹饪室的内部，并且用作传热介质以加热食品以及颜色和风味转移介质以对食品进行着色和调味。 也就是说，可以在用于产生蒸汽中的水中加入调味剂和着色添加剂，例如液体烟，以便调味被烹饪的食品。 然后蒸汽将调味剂和着色添加剂转移到食品上，该食品在食品上冷凝，向食品中添加风味和颜色。
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公开(公告)号：WO1994008462A1
公开(公告)日：1994-04-28
申请号：PCT/EP1993002840
申请日：1993-10-14
Applicant: LEFA FLEISCHEREI-AUSSTATTUNG GMBH , KELLER, Wolf , EISELE, Joseph
Inventor： LEFA FLEISCHEREI-AUSSTATTUNG GMBH
IPC: A23B04/052
CPC classification number: A23B4/0526
Abstract: The invention concerns a process and facility for treating smoke-cured products, in particular meat and sausage products, with a mixture of air and a water-soluble liquid known as liquid smoke, which has a smokey aroma and taste and is sprayed into the air in a smoking chamber through spray nozzles (8). According to the invention, pure liquid smoke is sprayed into air that has been suctioned out of the smoking chamber into a separate mixing area (11), is swirled in the mixing area (11) under increased pressure and then is released again into the smoking chamber through blast nozzles (10).
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Patent Agency Ranking
公开(公告)号：WO2014091300A1
公开(公告)日：2014-06-19
申请号：PCT/IB2013/002903
申请日：2013-08-05
Applicant: SEA DELIGHT EUROPE, SL
Inventor： FISHER, Stephen, Reiss
CPC classification number: A23B4/0523 , A23B4/044 , A23B4/0526 , A23L13/428 , A23L13/72 , A23L17/00 , A23L27/27
Abstract: An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood.
Abstract translation: 提供了用于固化的装置，并且更具体地涉及用于冷吸烟肉或海鲜的混合物，来自有机吸烟材料（例如松木或诸如椰子木等热带棕榈等木材或来自锯木厂的混合木锯木屑）的过滤烟， 传统上不是用来吸烟海鲜或肉类，因为他们吸烟所带来的严酷味道，以及来自第二种有机吸烟材料（如硬木烟）或其他令人愉悦的味道赋予烟雾的未过滤烟雾。 将来自第一有机吸烟材料（例如针叶软木，热带棕榈木或来自锯木厂的混合木屑）的过滤烟雾与来自第二有机吸烟材料的未过滤的令人愉悦的赋香味的烟混合降低了吸烟和固化过程的成本并且允许多功能性 适用于赋予腌肉或海鲜的防腐性和风味。
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公开(公告)号：WO2007142086A1
公开(公告)日：2007-12-13
申请号：PCT/JP2007/060949
申请日：2007-05-30
CPC classification number: A23B4/044 , A23B4/052 , A23B4/0526 , A23L13/428 , A23L13/65 , A23L17/00 , A23L27/27
Abstract: 植物原料を燃焼、不完全燃焼又は熱分解して発生した燻煙を、２次加熱装置により加熱することにより燻煙の香りを改質する。特に燻製食品として、魚節を製造する場合、煮熟した魚を、その水分含量が３０質量％以下となるように所定の時間熱風乾燥し、乾燥後の魚を燻煙雰囲気下に保持して改質した燻煙成分を付着させる。当該熱風の温度は乾燥開始時の１２０°C以上から乾燥終了時の１２０°C未満へ低下させることが好ましい。本発明の方法により、食品に好ましい風味を付与し、ベンツピレン等の有害成分を低減することができる。特に、本発明の方法で製造される魚節は、魚の生臭みを発生させることなく短時間で乾燥し、且つ好ましい燻煙風味を短時間で付与することが可能である。
Abstract translation: 通过燃烧，不完全燃烧或热分解植物材料产生的烟雾的气味通过用二次加热装置加热而改变。 在生产作为熏制食品的干烟熏鱼产品的情况下，特别是将煮沸的鱼在热空气流中干燥直到其含水量降低到30质量％以下，然后将这样干燥的鱼保持 在烟雾气氛中，从而允许改性烟雾组分粘附到鱼上。 优选在干燥开始时热空气流的温度为120℃或更高，然后在终止时降低至低于120℃ 烘干。 根据该方法，可以在减少有害成分如苯并芘的同时，赋予食品良好的风味。 在通过该方法制造干烟熏鱼制品时，特别是可以在短时间内对鱼类进行干燥，而不产生令人反感的鱼腥味，并且可以在短时间内赋予良好的熏制风味。
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8.发明申请
公开(公告)号：WO2004077965A1
公开(公告)日：2004-09-16
申请号：PCT/FR2003/003884
申请日：2003-12-23
Applicant: SOFRAL SOCIETE FRANCAISE D'ALIMENTATION S.A. (SOCIETE ANONYME) , HOLZSCHUH, Pierre , BÜCH, Georg , WEILAND, Jean-Jacques
Inventor： HOLZSCHUH, Pierre , BÜCH, Georg , WEILAND, Jean-Jacques
IPC: A23L1/232
CPC classification number: A23B4/044 , A23B4/048 , A23B4/0526 , A23L5/42 , A23L27/27
Abstract: La présente invention concerne le domaine de la préparation de produits fumés tels que des poissons, viandes, produits de charcuterie et analogues et a pour objet un procédé caractérisé en ce qu'il comprend essentiellement au moins une étape d'aromatisation consistant à donner un goût fumé audit produit alimentaire et au moins une étape de coloration, indépendante de ladite étape d'aromatisation, consistant à donner une couleur supplémentaire ou une nuance particulière supplémentaire audit produit alimentaire, en particulier en renforçant la couleur précédemment obtenue. Elle a également pour objet différents moyens pour la mise en oeuvre dudit procédé et les denrées alimentaires fumées ainsi obtenues.
Abstract translation: 本发明涉及鱼，肉，辣椒制品等类似的烟制品的制备。 本发明的方法的特征在于，其基本上包括至少一个调味步骤，其包括提供食品具有烟熏味和至少一个着色步骤，其独立于上述调味步骤，包括向所述食品提供额外的 颜色或特定附加色调，特别是通过增强先前获得的颜色。 本发明还涉及用于执行所述方法和由此获得的熏制食品的不同手段。
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公开(公告)号：WO1993018655A1
公开(公告)日：1993-09-30
申请号：PCT/US1993002423
申请日：1993-03-17
Applicant: TIPPMANN, Eugene, R.
IPC: A21B01/08
CPC classification number: A23B4/0526 , A21B3/04 , A23L5/13 , A23L5/17 , A23L13/00 , A47J27/04 , A47J27/0817 , A47J27/16 , F24C15/327
Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments (20) each including a door (28) and a casket (11) for hermetically sealing the compartment when the door (28) is closed. An open-topped tray (13) for holding water is located near the bottom of the compartment (20) and has therebeneath electrical heating strips (18) for heating water in the tray. A thermostat (16) is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump (12) selectively reduces the air pressure within the compartment while a vacuum release valve (14) selectively couples the compartment to the exterior atmosphere. There is a timer (24) for measuring elapsed time after cooking is begun which functions to open the vacuum release valve (14) upon the expiration of an operator determined time interval.
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公开(公告)号：WO2015009143A1
公开(公告)日：2015-01-22
申请号：PCT/NL2014/050473
申请日：2014-07-11
Applicant: MAREL TOWNSEND FURTHER PROCESSING B.V.
CPC classification number: A23B4/023 , A22C11/00 , A23B4/01 , A23B4/02 , A23B4/021 , A23B4/031 , A23B4/0526 , A23B4/20 , A23B4/24 , A23L13/65 , A23V2002/00
Abstract: The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a method for in-line processing of food products, comprising the successive process step: moisturising the food products with a brine; moisturising the food products with a liquid smoke; and heating the food products.
Abstract translation: 本发明涉及一种用于食品的在线加工的生产线，包括连续通过的食物传送路径：盐水单元; 液体烟雾单元; 和一个运输烤箱。 本发明还涉及一种用于在线加工食品的方法，其包括以下步骤：用盐水保湿食品; 用液体烟雾保湿食品; 并加热食品。
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