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公开(公告)号：WO2011105740A3
公开(公告)日：2012-01-12
申请号：PCT/KR2011001174
申请日：2011-02-23
申请人： KIM JUNG-WON
发明人： KIM JUNG-WON
CPC分类号： A23J3/06 , A23J1/02 , A23L13/20 , A23V2002/00 , A23V2250/5432
摘要： The present invention relates to a method for preparing a gelatin solution from pork rinds, comprising: a) the pork rinds pretreatment step of dipping pork rinds in an acidic solution; b) the pork rinds oil removing step of putting the pretreated pork rinds in water, heating water to boil the same for 1-5 minutes, and then taking the pork rinds out of the water to wash the same; c) the step of heating the oil-removed pork rinds and medicinal herbs together with water under the pressure condition of about 0.7-1 kgf/cm2 and maintaining the boiling state for 5-7 minutes to extract gelatin from pork rinds; and d) the step of removing the medicinal herbs from the product obtained in step c) and then mixing the remnants with a mixer. Further, the present invention relates to muk (jellied food), juk (porridge) and liquid beverages prepared from the gelatin solution according to the method.
摘要翻译： 本发明涉及一种从猪皮制备明胶溶液的方法，包括：a）将猪皮浸渍在酸性溶液中的猪皮预处理步骤; b）将预处理的猪皮放在水中，加热水煮沸1-5分钟，然后将猪皮从水中洗净，将猪皮除油步骤进行洗涤; c）在约0.7-1kgf / cm2的压力条件下加水除油的猪皮和药用草药与水一起加热，保持煮沸状态5-7分钟，从猪皮提取明胶; 和d）从步骤c）中获得的产品中除去药用草药的步骤，然后将残余物与混合器混合。 此外，本发明涉及根据该方法由明胶溶液制备的木质素（凝胶状食品），juk（粥）和液体饮料。
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公开(公告)号：WO2011132815A1
公开(公告)日：2011-10-27
申请号：PCT/KR2010/003188
申请日：2010-05-20
CPC分类号： A47J27/004 , A23L13/20 , A23L13/30 , A23L13/60 , A47J27/08
摘要： 본 발명은 원료(사골)와 물을 압력탱크에 수용하는 과정과, 예열하는 과정과, 고압의 에어를 주입하여 세척하는 과정과, 에어 배기하여 냄새를 제거하는 과정과, 세척수를 배수하는 과정과, 식용수를 주입하는 과정과, 가열하는 과정과, 온도를 유지하면서 추출되는 원액의 농도를 높이는 과정과, 원액의 농도를 검사하는 과정과, 원액을 냉각하는 과정과, 냉각된 원액을 저장하는 과정으로 구성되는 사골 곰탕 제조방법과, 상기 사골 곰탕의 제조방법을 구현하기 위해 사골과 물을 수용하는 탱크와, 상기 탱크를 가열하는 버너와, 상기 탱크 내부에는 사골이 수용되는 타공망의 통이 거치 되도록 형성되며, 탱크 내벽에는 2중으로 열매체유가 충진되는 통이 탱크와 일체형으로 형성되고, 타공망 통과 열매체유 통 사이에 에어를 고압으로 분사하여 세척 및 청소를 할 수 있도록 진입된 에어분사 배관이 형성되며, 탱크 상부 외주연에는 냉각수가 충진되어 탱크 내의 온도를 급속히 냉각시킬 수 있도록 냉각수 자켓이 형성되고, 탱크 상단부에 결합되어 고압으로 밀폐하는 뚜껑으로 구성되며, 탱크 하부와 상부에 식용수가 유입되고 배수되는 배관으로 구성되어 사골곰탕을 제조하는 장치를 제공한다.
摘要翻译： 本发明涉及一种制备牛腿骨肉汤的方法和装置。 制造牛腿骨肉汤的方法包括：将原料（牛腿骨）和水储存在压力罐中的储存步骤; 预热步骤 通过喷射高压空气进行洗涤处理的洗涤步骤; 通过排出空气去除气味的气味去除方法; 用于排出洗涤水的排出步骤; 注射饮用水的注射步骤; 加热步骤; 密度增加步骤，保持提取的粗液体的温度和增加密度; 检查粗液密度的检查步骤; 冷却粗液体的冷却步骤; 以及储存冷却的粗液体的储存步骤。 用于制造牛腿骨肉汤的装置包括：用于储存牛腿骨和水的罐; 用于加热罐的燃烧器; 一个冲孔网，其上有一个用于接收牛腿骨的打孔网，并悬挂在罐内; 热转印油桶，其中用于双重储存传热油的桶与罐在罐的内壁处一体化; 吹气管，其形成在冲孔网筒和热转印油桶之间，以通过喷射高压空气进行洗涤和清洁过程; 冷却水套，其形成在罐的上部的外周，并且填充有冷却水以快速降低罐的温度; 与该罐的上端部连结并被高压密封的盖; 以及从罐的上部到下部设置以便接收和排出烹饪油的管。
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公开(公告)号：WO2011105740A2
公开(公告)日：2011-09-01
申请号：PCT/KR2011/001174
申请日：2011-02-23
申请人： 김정원
发明人： 김정원
CPC分类号： A23J3/06 , A23J1/02 , A23L13/20 , A23V2002/00 , A23V2250/5432
摘要： 본 발명은 돈피로부터 젤라틴 액을 제조하는 방법에 관한 것으로서, a) 산성 용액에 돈피를 침지시키는 돈피 선처리 단계; b) 상기 선처리된 돈피를 물에 넣고 가열하여 1 내지 5분간 끓인 후, 돈피를 건져내어 세척하는 돈피 지방 제거 단계; c) 상기 지방이 제거된 돈피 및 한약재를 물과 함께 약 0.7-1kgf/cm 2 의 압력조건 하에서 가열하고, 5 내지 7분간 끓는 상태를 유지시켜 돈피로부터 젤라틴을 추출하는 단계; 및 d) 상기 c)단계에서 수득된 생성물로부터 한약재를 제거한 뒤, 믹서로 배합시키는 단계;를 포함하여 구성된 것을 특징으로 한다. 더 나아가서, 본 발명은 상기의 방법에 따른 젤라틴 액으로부터 제조되는 묵, 죽 및 액상음료에 관한 것이다.
摘要翻译： 本发明涉及一种从猪皮制备明胶溶液的方法，包括：a）将猪皮浸渍在酸性溶液中的猪皮预处理步骤; b）将预处理的猪皮放在水中，加热水煮沸1-5分钟，然后将猪肉皮从水中洗净; c）在大约0.7-1kgf / cm2的压力条件下加热除油的猪皮和药用草药与水的步骤，并保持煮沸状态5-7分钟以从猪皮提取明胶; 和d）从步骤c）中获得的产品中除去药用草药的步骤，然后将残留物与混合器混合。 此外，本发明涉及根据该方法由明胶溶液制备的muk（果冻食品），juk（粥）和液体饮料。
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公开(公告)号：WO2007067218A2
公开(公告)日：2007-06-14
申请号：PCT/US2006/027769
申请日：2006-07-19
发明人： LEVIN, Mark
IPC分类号： A23L1/31
CPC分类号： A23K50/48 , A23K10/26 , A23L13/20 , Y10S426/805
摘要： The present invention relates to a moist pet treat and a method of making the pet treat. More particularly, the invention relates to a moist pet treat comprising an animal by-product selected from the group consisting of a snout, ear, lung, heart, brain, cartilage, organ tissue, muscle tissue, and bone tissue and a humectant.
摘要翻译： 本发明涉及一种湿宠物食品和一种制造该宠物食品的方法。 更具体地说，本发明涉及包含选自鼻，耳，肺，心脏，脑，软骨，器官组织，肌肉组织和骨组织以及湿润剂的动物副产物的湿润宠物食品。 / p>
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公开(公告)号：WO2003013267A1
公开(公告)日：2003-02-20
申请号：PCT/AU2002/001030
申请日：2002-08-01
IPC分类号： A23K1/00
CPC分类号： A23K50/48 , A23K10/20 , A23K10/26 , A23K20/147 , A23K20/158 , A23K40/00 , A23K40/20 , A23K40/25 , A23K50/40 , A23K50/42 , A23L13/20 , Y10S426/805
摘要： Disclosed is a method for the recovery of commercial slaughter waste streams for use in the manufacture of commercial pet food products, wherein; waste materials are collected following the commercial slaughter of animals selected from the group consisting of bovine mammals, ovine mammals, porcine mammals, poultry and fish; the greater part of those materials are size-reduced as necessary; then heated; whereupon the proteinaceous fraction, lipidaceous fraction and aqueous fraction are substantially separated from one another; and wherein each of the proteinaceous fraction, lipidaceous fraction and aqueous fraction are subsequently used in the production of commercial pet foods or components thereof.
摘要翻译： 公开了一种用于回收用于制造商业宠物食品的商业屠宰废物流的方法，其中： 在从牛哺乳动物，羊哺乳动物，猪哺乳动物，家禽和鱼组成的组中选择的动物的商业屠宰之后收集废物; 这些材料的大部分必要时减少了尺寸; 然后加热; 于是蛋白质部分，脂质部分和含水部分彼此基本分离; 并且其中蛋白质级分，脂质级分和含水级分中的每一种随后用于生产商业宠物食品或其组分。
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6.发明申请METHOD FOR PRODUCING FOOD PRODUCTS BASED ON THE BELLIES OF ANIMALS OF OVINE AND BOVINE RACES 审中-公开用于生产基于野生动物和牛群的动物的食品的方法
公开(公告)号：WO1992005709A1
公开(公告)日：1992-04-16
申请号：PCT/FR1991000772
申请日：1991-10-02
申请人： SOCIETE LACHENAL , LACHENAL, Yves
发明人： SOCIETE LACHENAL
IPC分类号： A23L01/312
CPC分类号： A23L13/20
摘要： The method consists in using bellies of animals of the bovine and ovine races, which bellies have been cleaned, bleached, fat-removed and water-cooked. After dripping, the method provides for the hashing of the bellies by passing them through a grinder whose grid holes have a size comprised between 6 and 22 millimetres, mixing of belly fragments with a seasoning and additives comprising preservative agents and agents enhancing at least the hot binding of the fragments, shaping the product resulting from the mixing in order to obtain breadcrumbed slices, and freezing each of the slices obtained. It may be implemented in hot or cold conditions.
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公开(公告)号：WO2013180256A1
公开(公告)日：2013-12-05
申请号：PCT/JP2013/065144
申请日：2013-05-31
申请人： 山崎 伸二 , 大阪南港臓器株式会社 , 扶桑薬品工業株式会社
摘要： 胆管および門脈を熱湯洗浄し、その後肝臓を塩素系消毒剤を使用して消毒することにより、肝臓に存在する微生物の殺菌が可能なことがわかった。また塩素系消毒剤による消毒後、肝臓を冷凍処理することにより、さらに殺菌効果を高めることが可能なことがわかった。
摘要翻译： 在本发明中，发现可以通过沸腾水灌洗胆汁和幽门，然后使用氯系消毒剂对肝脏进行消毒，对存在于其中的微生物对肝脏进行消毒。 此外，在使用氯系消毒剂消毒后，发现通过冷冻肝脏可以进一步提高灭菌效果。
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8.发明申请METHOD FOR FERMENTING ANTLERS, VENISON, OR DEER BONES USING MUSHROOMS, AND RESULTANT FERMENTED PRODUCTS 审中-公开使用FOR FOR FOR TING AN AN AN PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS PRODUCTS
公开(公告)号：WO2012138057A3
公开(公告)日：2012-11-29
申请号：PCT/KR2012001418
申请日：2012-02-24
申请人： KIM YOUNG-HEE , KIM JUNG-SUN
发明人： KIM YOUNG-HEE , KIM JUNG-SUN
摘要： The present invention relates to a method for increasing efficacy by fermenting antlers (or venison, deer bones, and the like) together with mushroom concentrates, and to the resultant fermented products. According to the present invention, the antlers are not concentrated or ground for fermenting, but are fermented intact. Thus, after the antlers are fermented, the antlers may be maintained the shape thereof to reduce loss and increase efficacy. Also, the fermented antlers may be variously utilized in subsequent processes.
摘要翻译： 本发明涉及通过与蘑菇浓缩物一起发酵鹿角（或鹿肉，鹿骨等）和所得发酵产品来提高功效的方法。 根据本发明，鹿角不是用于发酵的浓缩或研磨，而是完整发酵。 因此，在鹿角被发酵之后，鹿角可以保持其形状以减少损失并增加功效。 此外，发酵的鹿角可以在后续方法中被多种利用。
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公开(公告)号：WO2008092692A1
公开(公告)日：2008-08-07
申请号：PCT/EP2008/000773
申请日：2008-01-31
CPC分类号： B65B55/18 , A23L3/10 , A23L13/06 , A23L13/20 , A23L13/67 , A23L21/12 , B65B9/045 , B65B25/062 , B65B25/067 , B65B25/068
摘要： The present invention relates to a process for the production of an eatable product that is cooked and packaged into a plastic material. Another subject matter of the present invention is a product available according to the inventive process.
摘要翻译： 本发明涉及一种用于生产被烹饪并包装成塑料材料的可食用产品的方法。 本发明的另一主题是根据本发明方法可获得的产品。
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公开(公告)号：WO01087089A2
公开(公告)日：2001-11-22
申请号：PCT/IB2001/000858
申请日：2001-05-17
摘要： A non-meat food product formed from offal, and a method of making the food product. The food product is substantially comprised of a red offal portion and a dirty offal portion, which are combined to form the food product.
摘要翻译： 由内脏形成的非肉类食品，以及制作食品的方法。 食品基本上由红色的内脏部分和脏的内脏部分组成，以形成食品。
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