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
161	Method of rapid curing and processing bacon derived from pork products	US09733419	2000-12-08	US06669974B2	2003-12-30	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.
162	Continuous packaging in enclosed conduits	US10418354	2003-04-16	US20030182903A1	2003-10-02	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.
163	Process of elimination of bacteria in shellfish and of shucking shellfish	US09723363	2000-11-27	US06537601B1	2003-03-25	Ernest A. Voisin
The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 10,000 p.s.i. to 60,000 p.s.i. for 1-15 minutes. The process is conducted at elevated temperatures, in the range of between 50 and 130 degrees Fahrenheit, 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 bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 60,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.
164	Method and composition for washing poultry during processing	US09738806	2000-12-15	US06514556B2	2003-02-04	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.
165	Machine for injecting liquids	US09899492	2001-07-03	US20030005831A1	2003-01-09	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.
166	Method and composition for washing poultry during processing	US09738806	2000-12-15	US20020119743A1	2002-08-29	John D. Hilgren; Timoty A. Gutzmann
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.
167	Method for producing a pH enhanced comminuted meat product	US09965337	2001-09-27	US20020015777A1	2002-02-07	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 applying mechanical action 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.
168	Process of elimination of bacteria in shellfish, of shucking shellfish and an apparatus therefor	US09949704	2001-09-10	US20020006465A1	2002-01-17	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.
169	Method and apparatus for steam pasteurization of meat	US09183272	1998-10-30	US06291003B1	2001-09-18	M. James Riemann; James Mitchell; Dick R. Farmer; Kelly E. Lacy
Methods and apparatuses are presented for the steam pasteurization of the meat to heat the surface of the meat and reduce surface contamination. One example of an apparatus for reducing surface contamination of meat includes a dewatering region, a steam region, a coolant region, and a controller. The dewatering region includes at least one dewatering element for directing a dewatering fluid at a piece of meat to remove surface water from the meat. The steam region includes at least one steam valve for directing steam at the piece of meat to heat the surface of the meat. The coolant region has at least one coolant element for directing a coolant fluid at the piece of meat to cool the meat. The controller is configured and arranged to control a conveyor to move the piece of meat from the dewatering region to the steam region, to stop the piece of meat in the steam region while steam is directed at the piece of meat, and to move the meat from the steam region to the coolant region.
170	Method of curing and processing par-cooked bacon derived from pork bellies	US09356914	1999-07-19	US06214393B1	2001-04-10	Brent J. Afman; Kent Thrasher
Methods of curing and processing pork bellies into par-cooked bacon have been developed that eliminates smokehouse treatment. The method of the present invention employs a single heating step that both par-cooks a pork belly injected with pickle solution and achieves the necessary weight reduction to meet the regulatory product definition for par-cooked bacon.
171	Method for killing bacteria in meat	US09436489	1999-11-09	US06200615B1	2001-03-13	John B. Long
Bacteria on and in meat, for example hamburger, is killed by subjecting the meat to an explosive shock front pressure wave propagated through an inert liquid medium at a rate of at least 6100 meters per second.
172	Method for killing bacteria in meat	US35942	1998-03-06	US6074680A	2000-06-13	John B. Long
Bacteria on and in meat, for example hamburger, is killed by subjecting the meat to an explosive shock front pressure wave propagated through an inert liquid medium at a rate of at least 6100 meters per second.
173	Removable end cover for cylinder shaped food rolls	US215104	1998-12-18	US6044757A	2000-04-04	Marvin Gene Mason
An end cover for detachable connection on the end of a cylindrical shaped food roll. The end cover has an end plate with an external side that displays information such as advertising or marketing indicia. A retaining member extends from the end plate and forms an interference fit with the external surface of the food roll when the end cover is installed onto the food roll.
174	Method of preparing fully cooked bacon derived from pork bellies	US43744595	1995-05-04	US5567460B1	1997-10-14	AFMAN BRENT J

175	Meat vacuumizer system and process	US377465	1989-07-10	US4902522A	1990-02-20	Charles R. Rudibaugh
A system and process for vacuumizing meat to remove oxygen and air voids therefrom, thereby increasing the density and shelf-life of the meat, the system including a variable speed positive displacement transfer pump to deliver a supply of pre-cut meat under pressure to a sealed vacuumized pressure vessel where the meat is vacuumized, the transfer pump being adjustable in speed to vary the rate of flow of meat therefrom to achieve the maximum output of vacuumized meat.
176	Process for prepacking fresh meat	US806609	1985-12-09	US4683139A	1987-07-28	Chin S. Cheng
A process for prepacking fresh meat to enhance and improve the consistency of its quality at the point of retail sale, and to increase the shelf life of the meat, such process including the steps of treating the meat with an aqueous solution containing three active components, and then packaging the meat in a controlled gaseous atmosphere containing from about 20 to about 80 percent carbon dioxide, and from about 2 to about 30 percent oxygen, with the balance being nitrogen. The solutions active components include certain phosphate compounds and a reducing agent which is selected from the group consisting of ascorbic acid, isoascorbic acid, or the sodium and potassium salts of these acids, and reductic acid. The third ingredient is either citric acid or tartaric acid, or ethylenediaminetetracetic acid, or an alkali metal salt thereof, functioning as a sequestering agent.
177	Insertable article for altering the cure rate and chemical composition of an object	US167773	1980-07-10	US4294168A	1981-10-13	Walden K. Redhead
Disclosed herein is an insertable article for altering the cure rate and chemical composition of an object thus pierced which includes an elongated shaft, preferably formed from heat conductive material, and recesses extending along the length of the shaft provided with areas around the recess for the disposition of chemicals therein. The shaft has a terminus which is pointed for ease in insertion into the object, and the support areas and recesses are so disposed on an outer face of the shaft that the cure rate of the article and its chemical configuration is altered by a gradual leaching outwardly of the chemicals and a cure rate pattern altered by the heat conductive shaft.
178	Composite container structure	US3903	1979-01-16	US4267928A	1981-05-19	Byron V. Curry, Jr.
A composite structure is shown wherein a fibrous body or a tube such as a convolute or spirally wound paper tube or mold pulp bucket supports a plastic liner within the body to form a container. The material forming the mouth of the plastic liner is overlapped around at least one end of the supporting body and the outer overlapped layer of plastic is shrunk onto and around the outer side at the end of the support. In one form of the invention, the liner may be sealed at one end to form a bag suspended within the container to hold the product and caps may be applied to the open end or in the case of a tubular body, caps can be applied to the opposite ends of the body to complete the package. Prior to the sealing the mouth of the bag with a cap crimped onto the support body over the overlapped liner material, if appropriate, the contents of the bag may be subjected to a vacuum or a pressurized condition may be established within the container to hold the contents under the most appropriate conditions for storage. In another form of the container, after the liner has been put in its place, the outside of the composite structure can be surrounded by a resin tube that is then shrunk in place over the outer surface of the filled paper tube and its capped ends to prestress the paper tube with a compressive force.Another aspect of the invention includes the mounting of a bail handle on means carried by the paper wall of the container, the can being adapted to contain a liquid such as paint. The plastic inner liner serves as a barrier layer to protect the paper support from penetration by the liquid and seals the bail mounting against leakage from inside the can.
179	Meat tumbler	US613056	1975-09-15	US4214518A	1980-07-29	Lee E. Petsche
Apparatus for treating meat comprises introducing pieces of meat into a tumbling drum rotatable about a horizontal axis and which contains circumferentially spaced rods on the inside of the drum adjacent to its periphery and parallel to the axis of rotation. The rods contain teeth so that upon rotation of the drum the meat is tumbled causing the teeth to produce a mass of small cuts in the surface of the meat. The drum is sealed by a watertight door that is readily opened and closed, as needed. The tumbling process takes approximately 20 minutes. The tumbling in combination with the formation of small cuts in the surface of the meat increases the exposure of myosin protein at the meat surface and also improves color uniformity and dispersion of pickling solution in the meat.
180	Shrouding skinned meat carcasses	US793744	1977-05-04	US4163070A	1979-07-31	Beverly E. Williams
A freshly slaughtered and skinned meat carcass has its skinned surface covered with a shroud consisting of a rectangular cloth composed of a blend of cotton and polyester fibers and held in place by skewers to cause the shroud to fit tightly against the skinned surface. The shroud is saturated with an aqueous saline solution when applied, and the fully wetted shroud is allowed to lose its moisture in the chilling room as the carcass loses its body heat.

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