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
241	Method for packaging crabmeat	US10691480	2003-10-21	US20050084571A1	2005-04-21	John Keeler
A method for packaging crabmeat is provided. In a first embodiment, the method comprises providing a packaging vessel, placing crab meat into the vessel, adjusting the volume of air within the vessel to obtain an air to meat ratio of essentially 20 percent by volume, sealing the packaging vessel, and then pasteurizing the sealed vessel to achieve desired end results.
242	Machine for injecting liquids	US10894251	2004-07-19	US20040258799A1	2004-12-23	Conly L. Hansen; Ed Watts
A machine for injecting liquids. An air booster pump is adapted to receive injectate. The air booster pump is in fluid communication with one or more heads having apertures for nozzles. A hollow tube is preferably, but not necessarily, located within each head and is in fluid communication with the air booster pump. Injectate flows from the air booster pump into the head, preferably through the apertures in the wall of the hollow tube. Preferably, but not necessarily, the head is designed so that upon installation one point of the inside of the head will be at the highest elevation. Near such point the head has an escape aperture so that any gas within the injectate that enters the head will tend to flow to and through such escape aperture. Furthermore, a return line preferably, but not necessarily, takes injectate that flows through the escape aperture to the low-pressure side of the air booster pump. And also, a drain, in a work surface to which the head is preferably, but not necessarily, mounted, preferably, but not necessarily, reclaims injectate and transports it to the low-pressure side of the air booster pump. Filters exist for the injectate; a main injectate filter can preferably be replaced while the Machine is operating. And the Machine preferably includes a computer device for controlling its components and operation.
243	Method and composition for washing poultry during processing	US10823005	2004-04-12	US20040191399A1	2004-09-30	John D. Hilgren; Timothy A. Gutzmann; Robert D. P. Hei
The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.
244	Packages made from multilayer structures	US10735485	2003-12-12	US20040175467A1	2004-09-09	Chad D. Mueller; Michael J. Douglas; Duane H. Buelow; Robert J. Blemberg; Roberto P. Castellani
Packages made from multilayer structures useful for packaging bone-in meat or other like products are provided. More specifically, packages made from multilayer structures are provided wherein the multilayer structures have sufficient rigidity and strength to contain bone-in meat or other like products. In addition, packages made from multilayer structures are provided for packaging bone-in meat and other like products wherein the multilayer structures can easily seal to themselves or to other structures to provide the packages for the products. Moreover, the multilayer structures of the present invention may be biaxially oriented and heat-shrinkable.
245	Seasoning device and method for preparing foods	US10357299	2003-02-03	US20040149146A1	2004-08-05	Nevin Jenkins; Martin Fleit; Antonio Lebron
A seasoning implement composed of an elongated hollow member loaded with a seasoning and having a plurality of axially spaced openings for inserting into a food mass. The hollow member provides a driving force to expel the seasoning. The hollow member may be a two-component assembly. A first component includes a hollow shaft defining a plurality of holes and has a point on one end and is open on its other end. The second component includes a cap. The two components are mutually engageable in a secure coupling. The seasoning is in the form of a powder or solid mass composed of a binder matrix holding a seasoning or mixture of seasonings. The binder disintegrates during heating of the food to release the seasoning and enable the implement to expel the seasoning into the food.
246	Method and system of storing and displaying meat	US10278433	2002-10-24	US20040081731A1	2004-04-29	David Edward Hood
The invention provides a method of producing, storing and displaying red meat. The method includes the steps of: a) oxygenating selected cuts of raw meat at an appropriate concentration of oxygen to develop a bright red colour in the meat and to maintain colour stability throughout subsequent storage of the packaged meat; b) packaging selected cuts of raw red meat in a suitable pack; c) rapidly freezing the meat to a temperature in the range null40null C. to null15null C., preferably null20null C., and maintaining the meat at a temperature in this range during prolonged storage; d) storing the frozen meat packs in a cabinet in the absence of light; and e) providing means by which a consumer may remotely view the meat contained in the packs or a previously prepared image thereof with a view to selecting one or more or said packs for purchase. The invention also includes a system for storing and displaying red meat for retail sale. The system includes a storage cabinet for meat packs in the absence of light and including refrigeration means for maintaining the stored meat at a temperature in a pre-determined temperature range. There are viewing means associated with the cabinet by means of which a consumer may remotely view the meat packs or a previously prepared image thereof.
247	Method of reducing bacteria and fat content of food products	US10263532	2002-10-02	US20040067286A1	2004-04-08	Billy M. Groves; Francis M. Henderson; Robert C. Wilson; Robin L. Forgey; Charles A. Winters; Sandra E. Custer
In one embodiment of the present invention a method for processing a plurality of food products includes loading the food products into a vacuum tumbler, filling the vacuum tumbler to a predetermined level with a processing solution having a pH level within a predetermined range, withdrawing air from the vacuum tumbler to create a partial vacuum, rotating the vacuum tumbler for a predetermined time period to expose the food products to the processing solution and the partial vacuum, periodically adding, during the predetermined time period, a predetermined amount of an organic acid to the processing solution to maintain the pH level within the predetermined range, and removing the food products from the vacuum tumbler after the predetermined time period.
248	Method for reducing microbe content in foodstuffs by pH and physical manipulation	US09875702	2001-06-06	US06692785B2	2004-02-17	Eldon Roth
A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. One preferred pH modifying arrangement includes a supply of NH3 gas (11) and a pump (9) for placing the comminuted foodstuffs to be processed and the NH3 gas together under an operating pressure for a period of time sufficient to increase the pH of the foodstuffs.
249	Method and apparatus for internally seasoning meat prior to and during cooking	US09814490	2001-03-21	US06692783B2	2004-02-17	Mary L. Hunter
A method and apparatus for distributing the residual flavor from herbs and aromatics into the interior of meat for seasoning prior to and during cooking. The apparatus comprises a reservoir for holding the aromatics in the form of a tapered, split, meat-piercing rod inserted into the interior of meat containing a predetermined amount of aromatics and or herbs. After reaching the desired depth, the devise remains in the meat during the cooking or marinating process. The devise is removed prior to the consumption of the meat leaving behind the residual flavor from the contents of the devise.
250	Machine for injecting liquids	US10361459	2003-02-10	US20030167934A1	2003-09-11	Conly L. Hansen; Edward D. Watts
A machine for injecting liquids is disclosed including use of at least one air pump in fluid communication with at least one injection head having apertures for nozzles. High-pressure injectate flows from the air pump into the head, preferably through a threadlessly mounted filter located within the injection head. To further minimize contamination, fluid that enters the injection head will not contact any threading present in either the head or the nozzles. An air pressure regulator is included to ensure a steady stream of injectate of a desired pressure is delivered to an injection subject via each injection head and also helping to eliminate hesitation in delivery of the fluid by the air pump. Cleaning of the machine is simplified by moving sensitive components into a sealed enclosure, removing them from a wet working environment.
251	Tray with side recesses and channels for gas transfer	US10384874	2003-03-07	US20030152675A1	2003-08-14	Anthony J.M. Garwood
Packaging methods and apparatus for bonding a lidding web to a tray web, characterized in that the lidding web is placed under tension in both the longitudinal and lateral directions before being bonded to a tray web. A tray web having recesses and channels that form a conduit when the tray web is overwrapped with a lidding web is provided. A lidding web has microperforations to control the transfer of gases.
252	Method and apparatus for grinding, blending, and proportioning meat, and apparatus calibration	US10368679	2003-02-14	US20030124221A1	2003-07-03	Anthony J.M. Garwood
The invention relates to a method of calibrating measuring devices used in the automated production of ground meat and apparatus for processing meat therewith.
253	Method and apparatus for physically manipulating materials to reduce microbe content	US09387979	1999-09-01	US06565904B2	2003-05-20	Eldon Roth
A manipulating apparatus (10) receives a plurality of previously frozen pieces of foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain at least partially in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. The treatment process may include physically manipulating the foodstuff in multiple cycles to enhance microbe kill.
254	Apparatus for aseptically packaging protein-containing material	US09629520	2000-08-01	US06543339B1	2003-04-08	David D. Albrecht
A protein-containing composition is provided which is produced by the steps of: coagulating a protein-containing material; emulsifying the protein-containing material; continuously heating the protein-containing material to a predetermined temperature and maintaining that temperature for a period of time sufficient to sterilize the protein-containing material; continuously cooling the protein-containing material; and aseptically packaging the protein containing material. The resulting product is a high quality, highly palatable, and highly digestible protein source which can be shipped without special accommodations regardless of temperature.
255	Processing wrap containing colorant	US10090833	2002-03-06	US20030054075A1	2003-03-20	Ann Dinh-Sybeldon; Howard D. Mogil
This invention relates to the replacement of collagen or cellulose casings and food wrappings with a porous, permeable, absorbent paper or cellophane containing peeling aid and optionally liquid smoke or another food colorant or flavorant in order to deliver color and/or flavor to the encased food.
256	Modified atmosphere packages and methods for making the same	US10190375	2002-07-03	US20030054073A1	2003-03-20	Gary R. DelDuca; Stephen L. Goulette; Vinod K. Luthra; Marcus C. Merriman
A method of manufacturing a modified atmosphere package comprises supplying a first package including a non-barrier portion substantially permeable to oxygen. A retail cut of raw meat is placed within the first package and the first package is sealed. A second package substantially impermeable to oxygen is supplied The first package is covered with the second package without sealing the second package so as to create a pocket between the first and second packages. A mixture of gases is supplied into the pocket. The gas mixture comprises from about 0 01 to about 0 8 vol % carbon monoxide and at least one other gas to form a low oxygen environment so as to form carboxymyoglobin on a surface of the raw meat. The oxygen is removed from the pocket so as to sufficiently reduce an oxygen level therein so as to inhibit or prevent the formation of metmyoglobin on the surface of the raw meat The second package is sealed
257	Fresh meat package	US10163466	2002-06-07	US20030003205A1	2003-01-02	Anthony William Costello
A package for meat products includes a tray which has walls having at least one layer. The layer is provided with an inner surface and an outer surface. The inner surface is for the placement of a product. The walls are made up of a base portion and side portions. The tray has a cover attached thereto. The tray has at least one venting means.
258	Method and apparatus for internally seasoning meat prior to and during cooking	US09814490	2001-03-21	US20020178928A1	2002-12-05	Mary L. Hunter
A method and apparatus for distributing the residual flavor from herbs and aromatics into the interior of meat for seasoning prior to and during cooking. The apparatus are disclosed comprises a reservoir for holding the aromatics in the form of a tapered, split, meat-piercing rod inserted into the interior of meat containing a predetermined amount of aromatics and or herbs. After reaching the desired depth, the devise remains in the meat during the cooking or marinating process. The devise is removed prior to the consumption of the meat leaving behind the residual flavor from the contents of the devise.
259	Method for producing a pH enhanced meat product	US10137595	2002-05-02	US20020127314A1	2002-09-12	Eldon Roth
A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and preferably applying a driving force to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product back to a final level.
260	Low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products	US09673224	2000-11-24	US06440484B1	2002-08-27	Shu Tanaka; Izumi Chiiro; Hiroshi Oshima
A high-pressure processing method which can produce fish meat and/or a kneaded fish meat products having improved sterilizability, texture and taste by a treatment at a relatively low pressure range is provided. A low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products which performs high-pressure treatment at low temperature of a frozen preparation of fish meat and/or a kneaded fish meat product obtained by freezing fish meat and/or a kneaded fish meat product after dehydration treatment or without dehydration treatment thereof while maintaining it in a frozen state is provided. Since fish meat and/or kneaded fish meat products which is sufficiently sterilized, has good storability, and has favorable texture can be obtained by the above method even when subjected to high-pressure treatment at a relatively low pressure range, the method is useful in the field of fish meat and/or kneaded fish meat products.

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