| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 冷冻肉糜的高压巴氏灭菌 | CN201080052266.0 | 2010-09-24 | CN102647912A | 2012-08-22 | J·D·帕克; B·A·岑茨 |
| 一种用于保存冷冻肉糜的方法，所述方法包括如下步骤：a)将冷冻肉糜包装于密封的包装中；b)将包装的冷冻肉糜置于加压容器内并将所述容器封闭；c)将包含所述包装的冷冻肉糜的加压容器加压到至少约50,000psi压力的升高的压力，由此将所述包装的冷冻肉糜置于所述升高的压力下；d)在所述包装的冷冻肉糜上维持所述升高的压力约1至约300秒的时间以及约-50°F至约45°F的温度；e)然后将所述包装的冷冻肉糜上的压力降低至环境压力；以及f)将所述包装的冷冻肉糜从所述加压容器取出。利用该方法可有效地杀死病原体，提供生产效率以及与其他肉糜处理方法相比较长的产品保质期。 | ||||||
| 2 | 印字装置及使用印字装置的印字方法 | CN200980106950.X | 2009-03-23 | CN101959637A | 2011-01-26 | 式井慎一; 水内公典; 门胁慎一; 古屋博之; 山本和久 |
| 本发明的印字装置对被印字对象照射第一激光，将信息印字在该被印字对象的印字区域，其包括：射出所述第一激光的光源；将所述第一激光聚光在所述被印字对象的印字区域的聚光光学系统；扫描所述第一激光的扫描单元，其中，所述被印字对象至少在所述印字区域含有水分，所述第一激光的波长为350nm以上550nm以下。 | ||||||
| 3 | 肉处理的改进 | CN200580039851.6 | 2005-11-21 | CN101175410A | 2008-05-07 | 约翰·隆; 基思·汤姆森 |
| 在有限空间内处理肉，以使所述肉变嫩和/或杀灭所述肉中或所述肉上的细菌，所述有限空间被抽空以除去所有气泡，或者使用不含氧气的并且无毒的气体冲洗以将所有空气或氧气冲洗掉。 | ||||||
| 4 | 用于生产没有肠衣的细长肉类食品的方法和设备 | CN201080008042.X | 2010-02-11 | CN102316743B | 2014-06-04 | R·鲍尔斯; A·E·安德森; P·哈登伯格 |
| 提供一种用于不使用常规肠衣生产诸如热狗的细长食品的系统(50)。系统(50)包括在可转动圆筒形加热鼓或壳体(70)内的细长且端部开口的挤压合成树脂烹制管(92、94)的圆形图案的阵列(92)。管壳体(70)和阵列(92)增量地转动，且在每个停止位置，某些管(92、94)用肉糜部分(590)和交替的塞件(208)进行填充，同时卸载含有烹制好产品的先前填充好的管(92、94)，且其它未填充的管内部涂有润滑剂(例如卵磷脂和植物油的混合物)。诸如热水和/或蒸汽的能量交换介质用在壳体内以将管(92、94)内的肉糜部分连续烹制到所要求的程度。 | ||||||
| 5 | 用于生产没有肠衣的细长肉类食品的方法和设备 | CN201080008042.X | 2010-02-11 | CN102316743A | 2012-01-11 | R·鲍尔斯; A·E·安德森; P·哈登伯格 |
| 提供一种用于不使用常规肠衣生产诸如热狗的细长食品的系统(50)。系统(50)包括在可转动圆筒形加热鼓或壳体(70)内的细长且端部开口的挤压合成树脂烹制管(92、94)的圆形图案的阵列(92)。管壳体(70)和阵列(92)增量地转动，且在每个停止位置，某些管(92、94)用肉糜部分(590)和交替的塞件(208)进行填充，同时卸载含有烹制好产品的先前填充好的管(92、94)，且其它未填充的管内部涂有润滑剂(例如卵磷脂和植物油的混合物)。诸如热水和/或蒸汽的能量交换介质用在壳体内以将管(92、94)内的肉糜部分连续烹制到所要求的程度。 | ||||||
| 6 | 包含液体吸收剂内层、抗微生物材料和不渗透外层的膜 | CN200580014920.8 | 2005-05-11 | CN1950202A | 2007-04-18 | I·-H·李; K·豪斯曼 |
| 提供包含吸收了抗微生物材料的液体吸收层和不渗透层的膜。该膜能适用于制造管状套和收缩袋，如食品的套管。还公开了在包含抗微生物材料的管状套内加工的食品。 | ||||||
| 7 | Method and apparatus for production of elongated meat products without casings | US12943747 | 2010-11-10 | US07931929B2 | 2011-04-26 | Richard Powers; Adam E. Anderson; Paul Hardenburger |
| A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (94, 96) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (94, 96) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (94, 96) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/or steam are used within the housing to continuously cook the emulsion portions within the tubes (94, 96) to the desired extent. | ||||||
| 8 | Method and apparatus for production of elongated meat products without casings | US12766745 | 2010-04-23 | US07845272B2 | 2010-12-07 | Richard Powers; Adam E. Anderson; Paul Hardenburger |
| A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (94, 96) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (94, 96) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (94, 96) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/or steam are used within the housing to continuously cook the emulsion portions within the tubes (94, 96) to the desired extent. | ||||||
| 9 | METHOD AND APPARATUS FOR PRODUCTION OF ELONGATED MEAT PRODUCTS WITHOUT CASINGS | US12766745 | 2010-04-23 | US20100209579A1 | 2010-08-19 | Richard Powers; Adam E. Anderson; Paul Hardenburger |
| A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (92, 94) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (92, 94) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (92, 94) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/or steam are used within the housing to continuously cook the emulsion portions within the tubes (92, 94) to the desired extent. | ||||||
| 10 | Food cooking accessory for snowmobile | US08938531 | 1997-09-26 | US06446543B1 | 2002-09-10 | Kandace H. Lai |
| A food cooking accessory for snowmobile includes, a stainless steel oven, an attaching accessory means for receiving said stainless steel oven, and an affixing device for affixing a food cooking accessory to an exhaust pipe of a snowmobile. The food cooking accessory for snowmobile allow the user to evenly cook the food at high elevation without wasting the cooking time and leave no mess to clean up. | ||||||
| 11 | 外皮のない細長い肉製品の生産のための方法と装置 | JP2011550212 | 2010-02-11 | JP5638541B2 | 2014-12-10 | リチャード パワーズ; アダム イー． アンダーソン; ポール ハーデンバーガー |
| 12 | Meat processing method and apparatus | JP2007543327 | 2005-11-21 | JP2008520249A | 2008-06-19 | トムセン ケイス; ロング ジョン |
| この発明による食肉処理方法及びその装置は，食肉の肉塊を閉鎖スペース内で処理し，肉塊の肉質を軟らかくする処理をしたり，或いは肉塊の内部と肉塊の表面にいる微生物を殺す処理をする。 この食肉処理方法は，閉鎖スペースを脱気して肉塊の内部に存在する気泡を除去したり，或いは閉鎖スペース内を無酸素で非毒性ガスで満たして，閉鎖スペース内及び肉塊から空気即ち酸素を排除する。 | ||||||
| 13 | Film, including liquid-absorbent inner layer, the antibacterial substances and impermeable outer layer | JP2007513345 | 2005-05-11 | JP2007537073A | 2007-12-20 | カールハインツ ハウスマン; イ−ファ リー |
| 吸着された抗菌物質入り液体吸収性層および不透過性層を含むフィルムが提供される。 フィルムは、食料用のケーシングなどのチューブ状ケーシングおよびシュリンクバッグの製造に好適であり得る。 抗菌物質を含むチューブ状ケーシング中で加工された食料もまた開示される。 | ||||||
| 14 | High pressure pasteurization of frozen ground beef | JP2012531073 | 2010-09-24 | JP2013505726A | 2013-02-21 | ジェイ・デイビッド・パーカー; ブロック・アーロン・ゼンツ |
| 冷凍ひき肉を保存する方法であって、ａ）冷凍ひき肉を密封パッケージにパックし；ｂ）パックした冷凍ひき肉を圧力容器に入れ、容器を封鎖し；ｃ）パックした冷凍ひき肉を含有する圧力容器を少なくとも約50,000 psiの圧力に加圧し、そして、そのパックした冷凍ひき肉を上昇した圧力下に入れ；ｄ）パックした冷凍ひき肉への上昇した圧力を約1から約300秒間、約-50から約45°Fの温度に維持し；ｅ）ついで、パックした冷凍ひき肉への圧力を周囲圧に減圧し；そして、ｆ）そのパックした冷凍ひき肉を圧力容器から取り出すことを含む、方法が提供される。 この方法によれば、病原菌は効率的に殺され、製造効率と他のひき肉取り扱い方法と比較して、より長い棚寿命が付与される。 | ||||||
| 15 | Method and apparatus for the production of elongated meat products without skin | JP2011550212 | 2010-02-11 | JP2012517808A | 2012-08-09 | アダム イー． アンダーソン; ポール ハーデンバーガー; リチャード パワーズ |
| システム（５０）は、従来の外皮を使用せずにホットドッグのような細長い食用製品を生産するために提供される。 システム（５０）は、回転可能な円筒状の加熱ドラムまたはハウジング（７０）の中に、開口端部を有する、押し出し成形された合成樹脂製の細長い調理管（９２、９４）から成る円形パターンのアレイ（９２）を含む。 調理管のハウジング（７０）とアレイ（９２）は、角度増分回転され、各停止位置で、肉エマルション（５９０）の分割分および互い違いに挿入されるプラグ（２０８）が、あるチューブ（９２、９４）に充填されると同時に、以前に充填された調理管（９２、９４）から調理済み製品が排出され、未充填の他の調理管の内面が、潤滑剤（例えば、レシチンと植物オイルの混合物）でコーティングされる。 温水および／または蒸気のようなエネルギー交換媒体がハウジング内で使用され、調理管（９２、９４）の中の肉エマルションの分割分が所望の程度まで連続的に調理される。
【選択図】図１ |
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| 16 | 印字装置およびそれを用いた印字方法 | JP2010505330 | 2009-03-23 | JPWO2009119061A1 | 2011-07-21 | 式井 愼一; 愼一 式井; 水内 公典; 公典 水内; 愼一 門脇; 古屋 博之; 博之 古屋; 山本 和久; 和久 山本 |
| 印字装置は、被印字体に第1レーザ光を照射して、該被印字体の印字領域に情報を印字する印字装置であって、前記第1レーザ光を出射する光源と、前記第1レーザ光を前記被印字体の印字領域に集光する集光光学系と、前記第1レーザ光を走査する走査ユニットと、を含み、前記被印字体は、少なくとも前記印字領域に水分を含み、前記第1レーザ光の波長が350nm以上かつ550nm以下である。 | ||||||
| 17 | CONTAMINATION PROTECTION DURING TRANSPORT OF FOOD PORTIONS | US15534471 | 2015-12-15 | US20170341255A1 | 2017-11-30 | Alexander Burk; Christoph Eckhardt; Jochen Gerlach; Marco Nichau; Thomas Nispel; Ingo Rother; Leopold Von Keudell; Steffen Zecher |
| The invention relates to a device for moving portions each comprising at least one slice separated from a food product, in particular by a slicing device, in particular by a high-speed slicer, having a plurality of individually movable transport movers for transporting portions, having a track system for the transport movers, in which the transport movers can be moved along at least one specified track in a transport direction and having a control device for controlling the movements of the transport movers in the track system, wherein the transport movers each comprise at least one runner cooperating with the track system and at least one portion carrier mounted on the runner, wherein for at least one sub-section of the track, in particular a section at risk of contamination, a discharge device is provided which is designed to at least intermittently discharge next to the section, contamination and/or incorrect portions originating from the foods, in particular occurring when cutting the food products and/or during handling of the portions. | ||||||
| 18 | Films comprising a liquid-absorbant inner layer, an antimicrobial material and an impermeable outer layer | US11126652 | 2005-05-11 | US08858985B2 | 2014-10-14 | 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. | ||||||
| 19 | HIGH PRESSURE PASTEURIZING OF FROZEN GROUND MEATS | US13497876 | 2010-09-24 | US20120269953A1 | 2012-10-25 | Jay David Parker; Brock Aaron Zentz |
| A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about −50° to about 45° F.; e) then reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures. | ||||||
| 20 | Method and apparatus for production of elongated meat products without casings | US12703396 | 2010-02-10 | US08241686B2 | 2012-08-14 | Richard Powers; Adam E. Anderson; Paul Hardenburger |
| A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (94, 96) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (94, 96) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (94, 96) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/ or steam are used within the housing to continuously cook the emulsion portions within the tubes (94, 96) to the desired extent. | ||||||
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