专利检索_ 保存肉香肠鱼或鱼制品的一般方法专利检索_ 保存肉香肠鱼或鱼制品的一般方法专利检索查询

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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
181	System for processing meat	US745707	1976-11-29	US4136608A	1979-01-30	Andrew J. Gladd; Andrew Gladd, Jr.; Ralph J. MacKay
An elongated meat processing system including an improved lifting mechanism for lifting products from a conveyor during conveyance through a treatment zone defined by a housing of the system so as to control the rate of advancement of the products and the time the products are present in the treatment zone. The system preferably includes a plurality of the conveyors arranged in a vertically spaced relationship with each of these conveyors being of a reciprocating type including a pair of laterally spaced reciprocating beams that carry product sticks on which the products are hung. The lifting mechanism includes laterally spaced lifters along the length of the system for lifting the products after forward reciprocation of the conveyor beams so the products are suspended and do not move rearwardly during subsequent rearward beam reciprocation. Prior to a subsequent forward reciprocation, the lifters return the products to the beams to provide product advancement. Elongated control members are pivotally supported along their lengths extending laterally between the laterally spaced lifters to provide coordination of the lifters. Actuators located at one side of the conveyors pivot the control members to operate the lifters.
182	Overload indicator	US728811	1976-10-01	US4095515A	1978-06-20	Ralph J. MacKay
An overload indicator particularly adapted for use with driving and driven components of a meat processing system conveyor to indicate when an overload condition takes place. A frangible member of the indicator is preferably embodied as a shear pin that normally connects the driving and driven components and includes an internal gas chamber which is communicated with the environment as the pin fractures in shear due to overloading. Pressurized gas supplied to the gas chamber of the shear pin decreases in pressure as the pin fractures and this pressure decrease is sensed to indicate the occurrence of an overload condition. A conduit for supplying the pressurized gas to the gas chamber of the shear pin preferably includes a restricted orifice through which the gas is fed by a compressor, and a pressure sensitive valve downstream from the restricted orifice senses the pressure decrease due to an overloading pin fracture. The driving and driven components of a meat processing system conveyor incorporating the indicator are preferably a driven reciprocating beam and a drive cylinder that reciprocates the beam. A flexible hose is connected to the shear pin within a housing of the system and feeds the pressurized gas to the shear pin which moves along with the reciprocating beam. The overload indicator is preferably interconnected with the drive cylinder operation so as to terminate its operation when an overload condition occurs.
183	Method for the preparation of precooked meat products	US44508674	1974-02-25	US3906115A	1975-09-16	JEPPSON MORRIS R
Bacon or other meat food is prepared for distribution and storage in a precooked heat and serve form by a sequence of distinct steps in which microwave heating is preceded by a steam heating step and may be followed by a finish hot gas treatment to control final moisture content, on a conveyorized continuous process basis. Preferably the pre-microwave treatment is accomplished in two stages consisting of a steam stage followed by a hot air stage. The amount of costly microwave heating and the length of microwave tunnel required is reduced by the preliminary steam treatment which economically accomplishes a partial cooking including rendering of fat and partial dehydration. Hot air treatment preceding or accompanying the microwave heating removes surface moisture which would otherwise absorb microwave energy. Steam flow during the preliminary treatment is preferably opposite to the direction of movement of the product which then encounters progressively hotter and drier steam to optimize the preheating and initial rendering of fat. The process may be followed by asceptic or hot-fill canning or by a chilling step prior to packaging for storage under refrigeration. Rendered fat may be recovered from each heating stage of the process with the fat from the steam stage preferably being passed through the subsequent hot air treatment region to provide a desirably dry fat.
184	Meat treating appliance	US38168973	1973-07-23	US3857254A	1974-12-31	LOBEL S
The appliance comprises means to support the meat in a housing which directs the flow of air, means to dry the flow of air, means to force the flow of air about the meat, and in a modification, means to marinate the meat.
185	Method for producing a commercially sterile shelf-stable containerized fried meat product	US27199472	1972-07-14	US3816633A	1974-06-11	SCHACK W
AN IMPROVED METHOD FOR PREPARING A COMMERCIALLY STERILE SHELF-STABLE CONTAINERIZED FIRED MEAT PRODUCT WHICH HAS BEEN PACKED IN CONTAINERS IN THE ABSENCE OF A LIQUID FILLER MEDIUM IS DISCLOSED HEREIN. MEAT PIECES, SUCH AS CHICKEN, FISH, BEEF AND THE LIKE ARE FIRST HEAT-TREATED TO REDUCE THE MOISTURE CONTENT THEREIN, FRIED AND IMMEDIATELY PACKED AND SEALED UNDER VACUUM IN CONTAINERS. THE CONTAINERIZED PRODUCTS ARE THEN SUBJECTED TO A CRITICAL SEQUENCE OF HEAT STERILIZATION STEPS TO ACHEIVE COMMERCIALLY ACCEPTABLE SHELF-STABLE STERILITY. THIS CRITICAL SEQUENCE OF STEPS COMPRISE FIRST SUBJECTING THE CONTAINERIZED PRODUCTS TO AN ELEVATED TEMPERATURE OF BETWEEN ABOUT 190-210*F. SUCH AS BY A RETORT PROCESS, FOR APPROXIMATELY 5-15 MINUTES AND THEN SUBJECTING THE PRODUCTS TO A HIGHER ELEVATED TEMPERATURE FOR A PERIOD OF TIME THAT HAS BEEN CALCULATED TO PROVIDE COMMERCIAL SHELF-STABLE STERILITYY TO THE PRODUCT. AFTER COOLING AND STORAGE AT AMBIENT TEMPERATURES. THE MEAT PIECES EXHIBIT FIRM, FRESH TASTING CONDITIONS SUBSTANTIALLY SIMILAR TO FRESH FRIED MEAT.
186	Process of preparing sliced canned ham	US3753741D	1971-01-21	US3753741A	1973-08-21	STEWART M
Sliced, canned meat, and in particular, ham or pork shoulder picnic, is prepared by a two-stage cooking process wherein the unsliced meat is first sealed in a container and subjected to an initial cooking and then chilled, removed from the container, sliced in such a manner that the ham retains its original configuration, and resealed along with minor amounts of honey and meat juices in a second container and finally subjected to a second cooking process. By this invention, a presliced, canned meat is obtained which retains the shape into which it was formed prior to slicing without the need for strings or bindings around the meat and which has been cooked, subsequent to slicing, in honey.
187	Method of preparing precooked poultry pieces	US3597228D	1967-06-30	US3597228A	1971-08-03	JEPPSON MORRIS R; ROGERS CHARLES J
A PRECOOKED FOOD PRODUCT WHICH CAN BE STORED UNDER REFRIGERATION AND PREPARED FOR SERVING BY A BRIEF REHEATING IS PREPARED FROM POULTRY BY A COMBINATION OF MICROWAVE, STEAM AND OIL COOKING. THE POULTRY MAY BE BREADED PRIOR TO THE MICROWAVE TREATMENT TO PREPARE A FRIED CHICKEN TYPE OF PRODUCT OR MAY BE PACKAGED IN A REHEATABLE CONTAINER WITH ANY OF VARIOUS SAUCES.
188	Process for treating clams	US3471300D	1966-08-08	US3471300A	1969-10-07	WENDT ARTHUR S

189	Method of preparing a poultry product	US57554166	1966-08-29	US3413127A	1968-11-26	SCHWALL DONALD V; ROGERS ALAN B

190	Apparatus for cooking, smoking, and chilling bacon and other meats	US6168360	1960-10-10	US3288054A	1966-11-29	WEPRIN HARRY W; NELSON RICHARD P

191	Apparatus for continuous predrying, smoking, boiling and cooling of edibles, particularly sausages	US40844964	1964-09-29	US3247777A	1966-04-26	OVE KLEPPAN

192	Process for canned meat	US15330761	1961-11-20	US3192053A	1965-06-29	KUECK DARWIN R; ADAMS ALONZO T; FRONING LYLE L

193	Cooking device	US84510659	1959-10-08	US3073236A	1963-01-15	RUDOLF BLASCHEK; MAX SCHUFFLER

194	Process for treating meats	US82841359	1959-07-20	US3013887A	1961-12-19	DAVE EOLKIN

195	Method of pre-cooking fish for canning	US70483957	1957-12-23	US2919988A	1960-01-05	ERICKSON REGINALD T; JUAN CAPISTRANO SAN; MAX LOEWE

196	Method of processing canned meat products	US64009157	1957-02-14	US2912337A	1959-11-10	GREENBERG RICHARD A

197	Extractor	US40201154	1954-01-04	US2808935A	1957-10-08	SISLEY LESLIE J

198	Hydrolysis of crude dextran fermentates	US24058051	1951-08-06	US2687368A	1954-08-24	STOYCOS GEORGE S

199	Method of preserving fish of the tuna type	US23349251	1951-06-25	US2635050A	1953-04-14	STEVENSON CHARLES B; HODGES JOHN A

200	Method of preparing shark meat for canning	US11022649	1949-08-13	US2564487A	1951-08-14	MADER PERRY W; MADER GERSTLE I

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