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
261	Apparatus for pressure treating shellfish	US09524442	2000-03-14	US06393977B1	2002-05-28	Ernest A. Voisin
The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.
262	Apparatus for reducing microbe content in foodstuffs by pH and physical manipulation	US09213190	1998-12-17	US06389838B1	2002-05-21	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.
263	APPARATUS AND METHOD FOR PHYSICALLY MANIPULATING MATERIALS TO REDUCE MICROBE CONTENT	US09387979	1999-09-01	US20020017203A1	2002-02-14	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.
264	System for treating meat	US09605528	2000-06-29	US06306029B1	2001-10-23	John B. Long
A meat treating system, i.e. method and apparatus, for tenderization and/or killing microorganisms in and on the meat, includes an outer heavy-duty circular-cylindrical cylinder and a meat-holding inner container concentrically disposed within the outer cylinder with an annular space therebetween. The bottom of the cylinder is sealed so that a column of water can be supported in the annular space. Upon generation of an explosive discharge, a shock wave is created to effect tenderization and/or the killing of microorganisms. The explosive discharge, which can be created either by a chemical explosive or by a capacitor discharge, also serves to blow open the seal at the bottom of the cylinder permitting the column of water to escape.
265	Method of rapid curing and processing bacon derived from pork products	US09733419	2000-12-08	US20010028911A1	2001-10-11	Ralph E. Weldy; Brent Afman
Methods of curing and processing pork bellies into fully-cooked bacon have been developed that eliminates both injecting the whole pork belly with pickle solution and smokehouse treatment thereafter. The method of the present invention immerses individual pork slices into a pickle solution sufficient for each slice to absorb 110%-120% of green weight and employs a single heating step that fully-cooks the slices to achieve the necessary weight reduction to meet the regulatory product definition for cooked bacon.
266	Method of injection into meat and pickle injector for use therein	US311862	1999-05-14	US6165528A	2000-12-26	Yoshihiko Tanaka; Takashi Tsuzuku; Akihiro Suzuki
Providing a method of injection into meat in which brine for curing or seasoning liquid is uniformly dispersed in a green meat efficiently and continuously without deteriorating a meat property; curing and seasoning can be accomplished without using a tumbling machine, a massage machine or the like for a long time; and the brine for curing and the seasoning liquid can be uniformly dispersed even if there is a difference of injection resistance in meat property. This can be achieved by using a pickle injector which is provided with a high-pressure liquid generator constituted of a plunger pump or the like, a coherent stream injection nozzle for injecting the brine for curing and a pressure control mechanism which can raise an injection pressure gradually from zero or a low pressure while injecting the liquid substance when the brine for curing is injected from the nozzle to the green meat.
267	Process for treating foods using saccharide esters and superatmospheric hydrostatic pressure	US230130	1999-01-19	US6110516A	2000-08-29	Dallas G. Hoover; Cynthia M. Stewart; Charles Patrick Dunne; Anthony Sikes
In the disclosed treatment of foods or foodstuffs (particularly liquid and semi-liquid or semi-solid foods and solid foods such as meats and stews), the food or foodstuff is subjected to very high hydrostatic pressures in the presence of a saccharide ester (e.g. sucrose mono-, di-, and/or tri-C.sub.8 -C.sub.24 -fatty acid esters) at temperatures above 35.degree. C. but preferably below 60.degree. C. for a relatively short period of time (less than 60 minutes). This treatment is effective in essentially eliminating sporeforming organisms, whether in the form of spores or in the vegetative state.
268	Injection into meat and pickle injector for use therein	US76729	1998-05-13	US6014926A	2000-01-18	Yoshihiko Tanaka; Takashi Tsuzuku; Takayuki Takahashi; Akihiro Suzuki
The present invention intends to provide a method of injection into meat in which brine for curing or seasoning liquid is uniformly dispersed in a green meat efficiently and continuously without deteriorating a meat property; curing and seasoning can be accomplished without using a tumbling machine, a massage machine or the like for a long time; and the brine for curing and the seasoning liquid can be uniformly dispersed even if there is a difference of injection resistance in meat property. The object can be achieved by using a pickle injector which is provided with a high-pressure liquid generator constituted of a plunger pump or the like, a coherent stream injection nozzle for injecting the brine for curing and a pressure control mechanism which can raise an injection pressure gradually from 0 or a low pressure while injecting the liquid substance when the brine for curing is injected from the nozzle to the green meat. In addition, for pressure control, a servo motor or the like can be used.
269	Apparatus and methods for cooling and tempering processed food products	US855708	1997-05-08	US5816053A	1998-10-06	Larry A. Huether
An apparatus (10) for cooling and tempering bacon slabs supported upon wheeled trucks (24) which can be rolled on the floor (14) inside a cooler (12) includes an evaporator (26) having multiple fans (34) for moving air through refrigerated coils (32) and in the cooler (12). Moisture collecting on the refrigerated coils (32) drops into a drain pan (30) and is drained through pipes (38) outside the cooler (12). The fans (34) are alternately rotated in opposite directions for equal time segments and baffles (40) are provided inside of the cooler (12) to assure uniform air chilling. A controller (46) operates the evaporator (26) so that the air inside of the cooler (12) is cooled to a temperature less than the internal product temperature which is greater than freezing and specifically in the preferred form at a desired temperature differential of 20.degree. F. (11.degree. C.) until an intermediate internal product temperature is reached. Then the evaporator (26) maintains the air temperature inside the cooler (12) below the final internal product temperature until the final internal product temperature is reached when the air is then maintained in the cooler (12) at the final internal product temperature.
270	Method of preparing fully cooked bacon derived from pork bellies	US437445	1995-05-04	US5567460A	1996-10-22	Brent J. Afman
Methods of curing and processing pork bellies into fully cooked bacon have been developed that eliminates the need for smokehouse treatment with a dramatic reduction in processing time and cost. The methods of the present invention employ a single cooking step that both fully cooks a pickle solution infused pork belly and achieves the necessary weight reduction to meet the regulatory product definition for fully cooked bacon. The methods of the present invention may be employed for either strip form or circular form bacon.
271	Method for reducing contamination of shellfish	US912410	1992-07-14	US5482726A	1996-01-09	William L. Robinson, Jr.
A method is described herein to disinfest, decontaminate and extend the shelf life of shellfish by using an open-end system where trawled shellfish are placed on a computer controlled conveyor belt after being washed with seawater. Shellfish are then transported into pressurized treatment tanks that contain either gas or gas molecules (i.e., 1-ascorbic acid). After exiting the tank the shellfish are automatically placed in rows on a conveyor belt for their controlled, sequential irradiation. The shellfish then enter the irradiation chamber in the presence of carbon dioxide and it is then irradiated with machine generated electron beams. Upon completion, the shellfish exit the irradiation chamber via a conveyor belt and are then transported to an agitated continuous flow depuration tank that is equipped with ultra-sonification devices. The shellfish remain in these tanks until arrival at the port.
272	Method of producing retort packaged fish	US91870	1987-09-01	US4871565A	1989-10-03	Ko Sugisawa; Yasushi Matsumura; Hidefumi Okamoto; Kumiko Abe
A method of producing retort food comprises the steps of subjecting broiled fish to hot-water processing in hot water at a temperature of 65.degree. to 98.degree. C. for 10 to 150 seconds; enclosing the resulting broiled fish in a packaging container in a sealing manner; and subjecting the broiled fish to retort sterilization processing. According to the method, there is provided a retort food comprising broiled fish capable of minimizing the generation of drips from broiled fish at the time of retort sterilization processing and maintaining a good appearance.
273	Method of treating fresh meat cuts	US78276	1987-07-27	US4818548A	1989-04-04	Chin S. Cheng
A process for treating and packing fresh meat cuts so that the fresh meat color of the cuts is retained over an extended period of time generally exceeding about twenty days, and microbial deterioration and spoilage of the meat is forestalled for a period which is at least as long as the meat cuts retain the fresh meat coloration. The process involves initially treating the meat with a three component chemical composition which contains a phosphate compound, an ascorbic acid or ascorbate and a citric acid or citrate. After the cuts are treated with the aqueous solution, they are packaged in a modified gaseous atmosphere which is predominantly carbon dioxide, but also contains oxygen in a certain critical ratio to the amount of carbon dioxide employed.
274	Meat curing machine	US258139	1981-04-27	US4356762A	1982-11-02	Christianus P. Langen
This invention relates to a meat curing machine which is capable of performing the functions of pickle injection, massaging and tenderizing of meat. The machine has a curing chamber which has at least two compartments and an injection head is located in one of the compartments. The injection head supports a plurality of injection needles which are hollow and connected to a source of pressurized curing fluid. The housing is rotated to permit the meat to tumble onto the injection needles to be impaled thereon and the curing fluid is injected into the meat when the meat is impaled on the needles. The needles have an injection passage extending longitudinally thereof which opens outwardly at the distal end thereof, the distal end being angularly inclined with respect to the longitudinal extent of the needle.
275	Apparatus for the preparation of pre-cooked meat products	US442412	1974-02-14	US3961568A	1976-06-08	Morris R. Jeppson
Bacon or other meat food is prepared for distribution and storage in a pre-cooked 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 mirowave 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.
276	Reducing the moisture content of a foodstuff by immersing a frozen foodstuff in thanol maintained at a temperature in the range of {31 20{20 {0 to 0{20 C	US33979773	1973-03-09	US3925903A	1975-12-16	WARD JAMES PATRICK
A method for the dehydration of foodstuffs is provided which gives a substantially unshrunkened product of open texture, like that obtained by the relatively expensive procedure of freeze drying. In the method, the frozen foodstuff is immersed in ethanol maintained at a temperature in the range of -20C to 0C in order to extract moisture from its interior by solution in the ethanol. Immersion of the foodstuff in the ethanol is carried out with the foodstuff in the frozen state.
277	Process for preparation of common mullet roe	US46977174	1974-05-14	US3914422A	1975-10-21	CHEN YUNG KONG
Preparation of roe of the family mugilidae known as the common or striped mullet (mugil cephalus) for consumption wherein the ovarian membrane enclosing the roe is first cleaned and dried and then impregnated with salt either in brine or dry form. Thereafter, the membrane is encapsulated with an absorbent material composed of cloth or paper to form an envelope which is placed on a flat horizontal surface and pressed from above with a further flat surface with sufficient pressure, 0.25 - 1.5 pounds per square inch applied to the membrane, to flatten it without rupturing. The pressure is maintained for a period of about 8 to 100 hours to flatten the membrane to approximately one-half of its original height in an ambient temperature of 40* - 100*F. Upon removal of the flattened envelope from the pressure, the envelope and any other extraneuous material is stripped from the membrane and same is dried for a period of four to fifteen days in a predetermined ambient relative humidity not in excess of 75% as required to achieve a desired mositure content of the membrane and roe - the weight of same having been reduced by about onehalf in the process.
278	Process for manufacturing bacon	US41976573	1973-11-28	US3901981A	1975-08-26	DRAUDT HOWARD NED
A process of manufacturing bacon so that, upon subsequent frying, the formation of N-Nitrosopyrrolidine, a known carcinogen, is minimized. The method consists of the steps of curing pork bellies, applying smoke to the cured pork bellies at a temperature of 125F. or less, heat treating the bacon to fix color at a temperature whereat the collagen substrate is not activated and thus enzyme action favoring the formation of NNitrosopyrrolidine is eliminated or minimized, and chilling and slicing the bacon. The preferred range of heat treatment is 122125*F.
279	Method of preparing barcecued turkey	US3740234D	1971-01-21	US3740234A	1973-06-19	PRICE B; PRICE L
A METHOD OF PREPARING BARBECUED POLUTRY SUCH AS TURKEY WHICH CLOSELY SIMULATES BARBECUED PORK COMPRISING IMPREGNATING A DRESSED CARCASS OF POLUTRY WITH A SALT SOLUTION AND CONFINING THE SALT IMPREGNATED CARCASS IN AN ENCLOSURE. THE CONFINED CARCASS IS COOKED WHILE COLLECTING THE BROTH IN THE ENCLOSURE. AFTER COOKING, THE CARCASS IS REMOVED FROM THE ENCLOSURE. AFTER COOKING, THE CARCASS IS RATED INTO RELATIVELY SMALL PIECES AND SUBJECTED TO A MIXTURE OF THE COLLECTED BROTH AND A BARBECUE SAUCE IN THE PRESENCE OF HEAT WITH THE HEAT PROVIDING ENHANCED PENETRATION OF THE MIXTURE INTO THE PIECES OF MEAT.
280	Process for cooking salted meats	US3634096D	1968-06-17	US3634096A	1972-01-11	FERRARINI LAURO
This disclosure relates to a process for heat processing salted meats, particularly hams, shoulders or other parts of pig or other animal, in which said salted meat is brought into contact with a heating medium, then separated from said heating medium and subsequently allowed to cool.

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