181 |
Sausage cut-off devices |
US21069462 |
1962-07-18 |
US3158895A |
1964-12-01 |
HELMUT HILGELAND PAUL |
|
182 |
Bag |
US48107155 |
1955-01-11 |
US2808091A |
1957-10-01 |
CUMBLER JOHN T |
|
183 |
Sausages |
US41636354 |
1954-03-15 |
US2704259A |
1955-03-15 |
LAMB MCDUFF W |
|
184 |
Casing |
US22242838 |
1938-08-01 |
US2410206A |
1946-10-29 |
FREEMAN ALPHEUS J |
|
185 |
Meat packing process |
US29099339 |
1939-08-19 |
US2247312A |
1941-06-24 |
RUMSEY JR HERBERT |
|
186 |
Sausage casing and method of making the same |
US72405934 |
1934-05-05 |
US2017162A |
1935-10-15 |
PETERS GUSTAV F; OTTO REISSNER |
|
187 |
Artificial sausage casing |
US60055132 |
1932-03-22 |
US2000835A |
1935-05-07 |
FRANZ GOLDBERGER |
|
188 |
Sausage casing |
US49650230 |
1930-11-18 |
US1887806A |
1932-11-15 |
STANLEY GALL |
|
189 |
Holder |
US48219730 |
1930-09-16 |
US1828668A |
1931-10-20 |
KERN LILLIAN M |
|
190 |
Method of making sausage casings |
US16290227 |
1927-01-22 |
US1690779A |
1928-11-06 |
FREDERICK FREY |
|
191 |
SYSTEMS AND METHODS FOR PROVIDING A FOOD PRODUCT WITH ADDITIVES |
PCT/US2011054239 |
2011-09-30 |
WO2012044940A3 |
2012-06-07 |
STUBBS TIMOTHY A; BEARSON KENT M; BERNTHAL PAUL H; FU DEJING; HARRIS JR JOHN DOW; PHIPPS KRISTINA J; SCHMITT BARBARA K; WILLE GLENN |
A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring. |
192 |
FOOD PRODUCT HAVING A CASING |
PCT/US2009047946 |
2009-06-19 |
WO2009155511A3 |
2010-07-01 |
NIELSEN HELGE HENRIK; WELLS NICOLA JANE |
The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel. |
193 |
METHOD AND DEVICE FOR PRODUCING A CASING OF A LARGER LENGTH FOR FOODSTUFFS, PARTICULARLY FOR SAUSAGES |
PCT/EP0205504 |
2002-05-18 |
WO02094024A3 |
2003-02-27 |
HACKNER MICHAEL; BRETTSCHNEIDER HARTMUT |
The invention relates to a method for producing a casing of a larger length for foodstuffs, particularly for sausages. Said casing is comprised of a number of casing sections, which contain collagens, while using a mandrel onto which a first casing section is slid followed by a second casing section, whereby the facing end areas of both casing sections overlap on the mandrel thus resulting in the formation of an overlapping area of casing sections on which heat and pressure are temporarily applied to at least partially weld the casing sections to one another in the overlapping area. The overlapping area is positioned on a deformable expanding body, which is placed inside the casing sections and whose diameter can be enlarged from an initial diameter up to a final diameter. The expanding body is enlarged from its initial diameter to its final diameter before or during the welding process whereby resulting in enlarging the diameter of the overlapping area as well. The expanding body is permitted to return it its initial diameter upon completion of the welding process. |
194 |
人工食品ケーシング、その除去方法、及びその製造方法 |
JP2016509401 |
2014-04-17 |
JP6416878B2 |
2018-10-31 |
クイントン ヨハン; フライセン マルク; マース ヨー |
|
195 |
インピーダンス整合回路、高周波溶着装置および連続充填装置 |
JP2017514058 |
2016-04-06 |
JPWO2016170985A1 |
2018-02-08 |
瀬谷 清美 |
高周波溶着において、溶着強度が安定する技術を提供する。筒状体(F2)を高周波溶着するためのシール電極(8a)と、シール電極およびアース電極(8b)の間に高周波電力を供給する高周波出力部(A)との間に接続され、高周波出力部における設計周波数に対応する周波数fcにおいて高周波電力の信号レベルがピークであり、半値幅が上記周波数fcの0.15倍以上となるような通過特性を有するインピーダンス整合回路(E)。 |
196 |
ケースを有する食品 |
JP2011514839 |
2009-06-19 |
JP6112497B2 |
2017-04-12 |
ニールセン,ヘルゲ ヘンリック; ウェルズ,ニコラ ジェーン |
|
197 |
ソーセージストランドの処理装置 |
JP2014225332 |
2014-11-05 |
JP5989060B2 |
2016-09-07 |
マンフレート ズィンガー; ディーター コラー |
|
198 |
食品用ネット付ケーシング |
JP2013086775 |
2013-04-17 |
JP2014210594A |
2014-11-13 |
ISHIDOSHIRO HAJIME; TAKAHASHI KOICHI |
【課題】本発明は、ネットが不織布のから剥がれ難く、異物の混入を抑制でき、更に安価な包装資材となる食品用ネット付ケーシングを提供する。【解決手段】食用ネット付ケーシングXは、不織布1及びネット2を備える。不織不1は熱可塑性合成繊維を含有して構成し、ネット2は熱可塑性樹脂又は熱可塑性合成繊維を含有して構成する。不織布1及びネット2を熱ラミネートして食品用ネット付ケーシングXとする。【選択図】図1 |
199 |
Tubular stretch of net knitted in a non-stretchable weft |
JP2012546500 |
2010-12-31 |
JP2013516363A |
2013-05-13 |
レヴィル,スチュアート |
A tubular elasticated net used for cooking layered or rolled meat products such as cooked ham has independent elastic (12) and inextensible (13) weft threads. The inextensible threads (13) limit the diametral expansion of the tube to the desired shape of the finished product, while the elastic thread (12) squeezes the meat during cooking. |
200 |
Food with a case |
JP2011514839 |
2009-06-19 |
JP2011525115A |
2011-09-15 |
ジェーン ウェルズ,ニコラ; ヘンリック ニールセン,ヘルゲ |
ケース入り食品の製造方法として、ケースで被覆されるべき材料の外側に、アルギン酸塩と難溶性カルシウム塩から構成されたケース用ペーストを付与して共押し出し製品をつくり、次いでカルシウムイオンを含む溶液を前記共押し出し製品に接触させてアルギン酸塩をゲル化させる方法を用いる。 |