子分类：
- A23B4/002： .{与保持形状相关的保存(A23B4/0053, A23B4/01, A23B4/062 and A23B4/066优选)}
- A23B4/005： .加热保存
- A23B4/015： .通过辐射或电处理而不产生加热作用的保存
- A23B4/02： .用无机盐保存(所用设备入A23B4/26,A23B4/32)
- A23B4/03： .干燥;其后的复原{(一般干燥设备入F26B)}
- A23B4/044： .烟熏;烟熏装置
- A23B4/06： .冷冻;其后的解冻;冷却
- A23B4/10： .涂覆保护层;组合物或其设备{(A23B4/08 优先)}
- A23B4/12： .用酸保存;酸发酵
- A23B4/14： .用A23B4/02或A23B4/12小组不包含的化学品保存
- A23B4/26： .利用液体进行保存的设备;{及其方法}
- A23B4/32： .利用固体进行保存的设备
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | Method for Packaging Crabmeat | US13681027 | 2012-11-19 | US20130078344A1 | 2013-03-28 | John Keeler, SR. |
| A method for packaging crabmeat including the steps of providing a flexible pouch, placing a volume of crabmeat into the flexible pouch, controlling a volume of ambient air in the flexible pouch to obtain an ambient air to crabmeat ratio within the flexible pouch of about 13-20% by volume, sealing the flexible pouch to maintain the ambient air to crabmeat ratio within the flexible pouch, and pasteurizing the flexible pouch. | ||||||
| 142 | Machine for injecting liquids | US11305942 | 2005-12-19 | US08122819B2 | 2012-02-28 | 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. | ||||||
| 143 | Use of High Pressure Processing to Improve Muscle Quality by Inhibiting Post Mortem Glycolysis | US12545189 | 2009-08-21 | US20100048116A1 | 2010-02-25 | Nathan Ryan SMIT; John William SUMMERFIELD; Jerry Earl CANNON |
| A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used. | ||||||
| 144 | PREPARATION OF EVISCERATED RAW WHOLE LOBSTER | US12428805 | 2009-04-23 | US20090269476A1 | 2009-10-29 | Tony Jabbour; John James Garland; Matthew Sean O'Leary; Victor Lamont Lovitt |
| A method for producing a seafood product comprising a lobster in an intact shell said method comprising applying high pressure to effect detachment of the meat from the shell and thereafter removing the internal organs of the lobster using vacuum aspiration. The invention further includes seafood products prepared by the claimed methods. | ||||||
| 145 | Method and composition for washing poultry during processing | US10823005 | 2004-04-12 | US07381439B2 | 2008-06-03 | 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. | ||||||
| 146 | Method for manufacturing high pressure processed food products | US11397900 | 2006-04-05 | US20070237865A1 | 2007-10-11 | Robert Love; Peter Macnab; Lawrence Wills |
| The present invention is directed to the high pressure processing of food products after packaging in order to extend the shelf life and eliminate bacteria and microorganisms. Fresh food products that can be processed according to the present invention include, for example, beef, chicken, pork, lamb, seafood, vegetables, sauces and starches. The method for processing food products involves vacuum sealing a food product within plastic film to form a vacuum sealed package. The vacuum sealed package is then placed in a pressurizing apparatus and the pressurizing apparatus is then loaded with water. The water is then pressurized inside the pressurizing apparatus to exert hydrostatic pressure on the vacuum sealed package. | ||||||
| 147 | Food storage preserver | US11364155 | 2006-02-28 | US20070202220A1 | 2007-08-30 | Susan Dicosola |
| The present invention is an improved food storage container. The container can be a re-sealable flexible bag or a semi-rigid container, either of which is coupled to an absorbent pad. The absorbent pad absorbs excess liquid eluted from the food stored within or formed by condensation during refrigeration. As a result, the liquid is transported away from the food located in the container via capillary action, reducing rotting, reducing the formation of bacteria without the use of potentially harmful chemicals, preservatives, or other additives, which prolongs the storage life, quality, and nutritional value of foods products kept within the container. | ||||||
| 148 | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product | US10579166 | 2004-11-12 | US20070128338A1 | 2007-06-07 | Juan Valdes Edwards |
| A physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product, such as its color, smell, texture and taste, while preserving the proteic and vitaminic contents of the original product, is revealed. In the case of fish, the process consists of the following steps: a) Capturing, eviscerating, cleaning, and washing the fish, all in an hygienic environment; b) Keeping said fish under moderate cold, using ice scales or adequate cold facilities; c) Cutting the fish in agreement with the commercial requirements to be satisfied; d) Subjecting the fish to an initial quick freezing process reaching −5° C.; e) Packaging the product in special packages, which possess high impermeability to gases and water vapor, being flexible and adaptable while being physically resistant; f) Subjecting the packed product to a “high vacuum” process, wherein “high vacuum” is defined as a 99% vacuum; g) Continuing the quick freezing of the process to reach −18° C.; h) Keeping the packed product in plastified cardboard boxes on pile-up systems, at low and uniform temperatures around −18° C.; i) Using the treated product; j) Consuming the treated product by cooking it using normal methods. | ||||||
| 149 | Tray with side recesses and channels for gas transfer | US10384874 | 2003-03-07 | US07093734B2 | 2006-08-22 | 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. | ||||||
| 150 | Method for treating foods under alternating atmospheres | US11241268 | 2005-09-30 | US20060127554A1 | 2006-06-15 | Joseph Paganessi; James Yuan; Omar Germouni |
| This disclosure discusses the problems associated with preservation of food products while avoiding undesirable high pressures, additives, or other chemical treatments. The disclosed invention will reduce spoilage in food products, particularly liquid food products, by removing oxidants, enzymes, and killing bacteria without using heat or undesirable additives. The process of the invention uses a combination of moderate pressure and reactive gases, such as hydrogen, carbon dioxide, or nitrous oxide to treat food products, and then removes the reactive gases by purging the food product with an inert gas. The final product is substantially free of unwanted microorganisms, enzymes, and oxidants that cause spoilage of the food product. | ||||||
| 151 | Machine for injecting liquids | US11305942 | 2005-12-19 | US20060090655A1 | 2006-05-04 | Conly Hansen; Edward 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. | ||||||
| 152 | Methods for preserving food products | US10903016 | 2004-07-30 | US20060024414A1 | 2006-02-02 | Evan Turek; Ahmed Yousef; Grady Chism; Thomas Shellhammer |
| An improved method is provided for inactivating microorganisms in food products by introducing an edible phenolic compound in a food product and subjecting the resulting food product containing phenolic compound to high pressure conditions. This particular combination of physical and chemical treatments on the food products inactivates undesirable microorganisms in a food product to a significantly greater degree possible than achieved with any one of the treatments by itself, and the combined antimicrobial effect of these different types of treatments is synergistically greater than any additive effect that might be expected from the individual treatments. | ||||||
| 153 | Films comprising a liquid-absorbant inner layer, an antimicrobial material and an impermeable outer layer | US11126652 | 2005-05-11 | US20050266056A1 | 2005-12-01 | I-Hwa Lee; Karlheinz Hausmann |
| Films comprising a liquid-absorbent layer with an adsorbed antimicrobial material and an impermeable layer are provided. The films can be suitable for preparation of tubular casings and shrinkbags such as casings for foodstuffs. Also disclosed are foodstuffs processed in the tubular casing comprising the antimicrobial material. | ||||||
| 154 | Novel process for treating foods under alternating atmospheres | US11059044 | 2005-02-15 | US20050186310A1 | 2005-08-25 | Joseph Paganessi; James Yuan; Omar Germouni |
| This disclosure discusses the problems associated with preservation of food products while avoiding undesirable high pressures, additives, or other chemical treatments. The disclosed invention will reduce spoilage in food products, particularly liquid food products, by removing oxidants, enzymes, and killing bacteria without using heat or undesirable additives. The process of the invention uses a combination of moderate pressure and reactive gases, such as carbon dioxide or nitrous oxide to treat food products, and then removes the reactive gases by purging the food product with an inert gas. The final product is substantially free of unwanted microorganisms, enzymes, and oxidants that cause spoilage of the food product. | ||||||
| 155 | Modified atmospheric package | US10970609 | 2004-10-21 | US20050153028A1 | 2005-07-14 | Gary DelDuca; Stephen Goulette; Vinod Luthra; Marcus 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. | ||||||
| 156 | Method for producing a pH enhanced meat product | US10137595 | 2002-05-02 | US06899908B2 | 2005-05-31 | 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. | ||||||
| 157 | Modified atmospheric package | US10970612 | 2004-10-21 | US20050112245A1 | 2005-05-26 | Gary DelDuca; Stephen Goulette; Vinod Luthra; Marcus 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. | ||||||
| 158 | Method of reducing bacteria and fat content of food products | US10263532 | 2002-10-02 | US06896921B2 | 2005-05-24 | 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. | ||||||
| 159 | Modified atmospheric package | US10970291 | 2004-10-21 | US20050058754A1 | 2005-03-17 | Gary DelDuca; Stephen Goulette; Vinod Luthra; Marcus 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. | ||||||
| 160 | Machine for injecting liquids | US09899492 | 2001-07-03 | US06763760B2 | 2004-07-20 | 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. | ||||||
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