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    VEGETABLE TENDERIZER
    2.
    发明申请
    VEGETABLE TENDERIZER 审中-公开
    蔬菜TENDERIZER

    公开(公告)号：WO2004060072A1

    公开(公告)日：2004-07-22

    申请号：PCT/US2003/041646

    申请日：2003-12-29

    Applicant: CHI'S RESEARCH CORPORATION

    Inventor： CHUKWU, Uchenna N.

    IPC: A23B9/08

    CPC classification number: A23B7/155 ,  A23B7/022 ,  A23B7/0441 ,  A23B7/06 ,  A23L7/107 ,  A23L7/183 ,  A23L7/196 ,  A23L11/10 ,  A23L11/33 ,  A23L19/03 ,  A23L19/20 ,  A23L25/40

    Abstract: A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded vegetable. The enzyme- degraded vegetable is capable of absorbing components, such as water, additives or enzymes that further process the vegetable.

    Abstract translation: 一种处理蔬菜的方法，其包括提供具有第一外层的植物组合物，所述第一外层施加有酶所需的时间足以形成酶降解植物。 酶降解植物能够吸收进一步处理蔬菜的成分，例如水，添加剂或酶。

    FROZEN PLANT TISSUE PRODUCT AND PROCESS FOR THE PREPARATION THEREOF
    3.
    发明申请
    FROZEN PLANT TISSUE PRODUCT AND PROCESS FOR THE PREPARATION THEREOF 审中-公开
    冷冻植物组织产品及其制备方法

    公开(公告)号：WO98047383A1

    公开(公告)日：1998-10-29

    申请号：PCT/EP1998/001898

    申请日：1998-03-23

    IPC: A23B7/04

    CPC classification number: A23B7/04 ,  A23B7/0441

    Abstract: A plant tissue product which is frozen to and stored at a temperature lower than or equal to its glass transition temperature and, prior to freezing, is not subjected to a process which inactivates lipoxygenase.

    Abstract translation: 在低于或等于其玻璃化转变温度的温度下冷冻并储存的植物组织产品在冷冻之前不经历使脂肪氧合酶失活的过程。

    PROCESS FOR THE CONSERVATION OF FRESH PEELED POTATOES
    4.
    发明申请
    PROCESS FOR THE CONSERVATION OF FRESH PEELED POTATOES 审中-公开
    保存新鲜豌豆的方法

    公开(公告)号：WO1998016118A1

    公开(公告)日：1998-04-23

    申请号：PCT/ES1997000251

    申请日：1997-10-16

    Applicant: FUNDACION AZTI Isla de Txatxarramend

    Inventor： FUNDACION AZTI Isla de Txatxarramend ,  POZO CARRO, Rogelio ,  GARCIA PALACIOS, Irene ,  NUIN GONZALEZ, Maider

    IPC: A23B07/157

    CPC classification number: A23B7/0441 ,  A23B7/04 ,  A23B7/06 ,  A23B7/157

    Abstract: The process is economical, ecological and harmless, has a duration up to twenty days based on the cutting (II) immediately after the conventional peeling (I) whereafter the potatoes are immersed into a brine solution at 4 DEG C with a concentration from 1 to 25 % and a duration of 120 seconds, the potatoes being then dipped into a sodium metabisulfite solution at 4 DEG C, from 500 to 18.000 ppm during 120 seconds, the potatoes being then let to drip (V) during 3 minutes at 4 DEG C and subsequently stored in refrigerating conditions (VI) of the product, also at 4 DEG C.

    Abstract translation: 该过程是经济的，生态的和无害的，基于在常规剥离（I）之后立即切割（II）的持续时间长达二十天，之后将土豆浸入4℃的盐水溶液中，浓度为1至 25％，持续时间120秒，然后将马铃薯浸入4℃的焦亚硫酸钠溶液中，在120秒钟内从500至18.000ppm浸渍，马铃薯然后在4℃下滴加（V）3分钟 并随后在4℃下储存在产品的制冷条件（VI）中。

    SYSTEM AND METHOD OF PREPARING FROZEN COCONUTS
    5.
    发明申请
    SYSTEM AND METHOD OF PREPARING FROZEN COCONUTS 审中-公开

    公开(公告)号：WO2018164689A1

    公开(公告)日：2018-09-13

    申请号：PCT/US2017/021649

    申请日：2017-03-09

    Applicant: COCORILLA LTD

    Inventor： KLINE, Torin L. T. ,  JOSEPHS, Zachary Gabriel Rittel ,  KOC, Enis

    IPC: A23B7/04 ,  A23B7/02 ,  A23N7/02

    CPC classification number: A23B7/04 ,  A23B7/0425 ,  A23B7/0441 ,  A23B7/148 ,  A23L3/375 ,  A23L25/20

    Abstract: The present invention relates to a system and method for preparing frozen coconuts for reliably preserving coconut meat and coconut water inside its own coconut shells. The method comprises drying dehusked coconut, partially freezing the dried dehusked coconut in a chilling unit and freezing the partially frozen dried dehusked coconut in a freezing unit. In one embodiment of the invention, dried dehusked coconut are vacuum sealed and flash frozen to preserve nutrients in a flash freezing unit. The frozen coconuts are stored in frozen storage and have shelf life of over a year. The frozen coconuts, upon thawing, have fresh taste with coconut meat and intact coconut water inside a coconut shell.

    METHOD OF PRESERVING AND DISINFECTIONG A FOOD COMMODITY
    8.
    发明申请
    METHOD OF PRESERVING AND DISINFECTIONG A FOOD COMMODITY 审中-公开
    保存和消毒食品商品的方法

    公开(公告)号：WO2003001922A1

    公开(公告)日：2003-01-09

    申请号：PCT/IB2002/001552

    申请日：2002-05-02

    Applicant: L'AIR LIQUIDE - SOCIETE ANONYME A DIRECTOIRE ET CONSEIL DE SURVEILLANCE POUR L'ETUDE ET L'EXPLOITATION DES PROCEDES GEORGES CLAUDE

    Inventor： YUAN, James, T., C.

    IPC: A23B4/08

    CPC classification number: A23B4/08 ,  A23B4/09 ,  A23B7/0441 ,  A23B7/05 ,  A23B7/055 ,  A23L3/37 ,  A23L3/375

    Abstract: A process for disinfecting and preserving a food commodity includes the steps of applying antimicrobial chemicals to the surface of the food commodity followed by subjecting the food commodity to a quick-chilling process. The chilling process creates a partial vacuum within the interior regions of the food commodity to create a driving force that assists the diffusion of the antimicrobial chemicals into the food commodity. In a preferred embodiment, the food commodity is chilled from about room temperature to about 10 °C. or below in a period of time of less than about ten minutes. Once the chilling process is complete, the food commodity can be subjected to further processing steps, such as refrigeration or freezing, or other processing, such as cutting, sorting, and storage.

    Abstract translation: 用于消毒和保存食品的方法包括以下步骤：将抗微生物化学品施用于食品商品的表面，然后使食品商品进行快速冷冻处理。 冷冻过程在食物商品的内部区域内产生部分真空，以产生有助于将抗微生物化学品扩散到食品中的驱动力。 在优选的实施方案中，食物商品在小于约10分钟的时间段内从约室温至约10℃或更低温度冷却。 一旦冷却过程完成，可以对食品进行进一步的加工步骤，例如冷冻或冷冻，或其他加工，例如切割，分选和储存。

    METHOD FOR PREPARING CUT AND FROZEN VEGETABLES
    9.
    发明申请
    METHOD FOR PREPARING CUT AND FROZEN VEGETABLES 审中-公开
    制备切割和冷冻蔬菜的方法

    公开(公告)号：WO2017125958A1

    公开(公告)日：2017-07-27

    申请号：PCT/IT2016/000015

    申请日：2016-01-22

    Applicant: INDUSTRIE ROLLI ALIMENTARI S.P.A.

    Inventor： ROLLI, Gian Paolo

    IPC: A23B7/04 ,  A23B7/06 ,  A23L19/00 ,  B26D3/26 ,  G01N33/02

    CPC classification number: A23L19/03 ,  A23B7/04 ,  A23B7/0416 ,  A23B7/0433 ,  A23B7/0441 ,  A23B7/06

    Abstract: A method for preparing cut and frozen vegetables. The method consists, firstly, in washing the vegetables in order to eliminate any residues of earth or of other substances and materials which may have accumulated during the harvest. In a subsequent step it is necessary to subject the vegetables to mechanical treatment in order to isolate the edible part thereof. By mechanical treatment what is meant is all processes that are useful to isolate the edible part of the vegetable, while removing everything that is not necessary and/or superfluous for dietary purposes. Subsequently the vegetables are cut into strips of thickness comprised between 2 mm and 5 mm and of width comprised between 2 mm and 20 mm, through the use of a cutting device so as to define strips that can have a shape preferably chosen from that of spaghetti, tagliatelle, pappardelle and the like, more generally any long pasta format. At this point the method involves steam-cooking the strips and air-drying them. Once the strips have dried, they are divided into portions corresponding to a preset quantity. Finally, such weighed portions are frozen by way of a freezer to a temperature comprised between -18 °C and -30 °C.

    Abstract translation: 一种制备切菜和冷冻蔬菜的方法。 该方法首先包括清洗蔬菜以消除在收获期间可能累积的任何土壤残留或其他物质和材料。 在随后的步骤中，必须对蔬菜进行机械处理以分离其可食部分。 通过机械处理，所谓的所有过程都是有用的，以隔离蔬菜的可食用部分，同时除去所有对于饮食目的来说不必要和/或多余的一切。 随后，通过使用切割装置将蔬菜切成厚度在2毫米至5毫米之间且宽度在2毫米至20毫米之间的条带，以限定具有优选选自意大利式细面条 ，tagliatelle，pappardelle等，更一般地任何长意大利面格式。 此时，该方法涉及蒸煮条带并将其风干。 一旦条带干燥，它们被分成对应于预设量的部分。 最后，将这些称重的部分通过冷冻机冷冻至-18℃和-30℃之间的温度。

    DYE STABILIZING PROCESS FOR STRAWBERRIES
    10.
    发明申请
    DYE STABILIZING PROCESS FOR STRAWBERRIES 审中-公开
    。。。。。。。。。。。

    公开(公告)号：WO2013108123A1

    公开(公告)日：2013-07-25

    申请号：PCT/IB2013/000268

    申请日：2013-01-04

    Applicant: ATP CORP

    Inventor： BERNDT BRICEÑO, Denis Gustavo

    IPC: A23L1/212 ,  A23L1/27 ,  A23L1/275 ,  A23L3/00 ,  A23L3/34 ,  A23L3/3454 ,  A23B7/00 ,  A23B7/14

    CPC classification number: A23L1/2758 ,  A23B7/0441 ,  A23B7/10 ,  A23B7/153 ,  A23B7/157 ,  A23L5/41 ,  A23L5/42 ,  A23L5/43 ,  A23L5/44 ,  A23L19/03 ,  A23V2002/00

    Abstract: A method to imparting color stability and textural stability to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, to preserve and extend the shelf life.

    Abstract translation: 赋予草莓颜色稳定性和纹理稳定性的方法，其可以是新鲜的或任选的IQF处理。 该方法包括几个阶段，包括去除角质层，果肉碱化，通过浸入碱性介质中浸泡可溶性稳定剂以产生必要的坚实性和质地完整性，通过浸入碱性颜色溶液中浸渍染色剂，固定 所述颜料和稳定剂在富含多价阳离子的酸性溶液中，以保持和延长保质期。

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