| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | PRINTING APPARATUS AND PRINTING METHOD USING THE SAME | US12920226 | 2009-03-23 | US20110012986A1 | 2011-01-20 | Shinichi Shikll; Kiminori Mizuuchi; Shinichi Kadowaki; Hiroyuki Furuya; Kazuhisa Yamamoto |
| Provided is a printing apparatus for printing information on a printing area of an object to be printed by irradiating the object to be printed with a first laser beam. The printing apparatus includes a light source for outputting the first laser beam, a light collecting optical system for collecting the first laser beam to the printing area of the object to be printed, and a scanning unit for performing scanning with the first laser beam. The object to be printed contains moisture at least in the printing area, and a wavelength of the first laser beam is 350 nm or more and 550 nm or less. | ||||||
| 22 | Treatment of meat | US11283533 | 2005-11-21 | US20060115560A1 | 2006-06-01 | John Long; Peter Thomsen |
| Meat is treated in a confined space to tenderize the meat and/or kill bacteria in or on the meat, the confined space being either evacuated to remove any air bubbles, or flushed with an oxygen-free and non-toxic gas to flush away any air or oxygen. | ||||||
| 23 | Verfahren zur Herstellung einer Lebensmittel-in-Aspik Speise | EP11002485.8 | 2011-03-25 | EP2386210A2 | 2011-11-16 | |
Gegenstand der Erfindung ist ein Verfahren zur Herstellung eines Lebensmittels in Aspik Speise, wobei Lebensmittel, insbesondere Fleisch-, Fisch- oder Gemüsestücke, gegebenenfalls zusammen weiteren Lebensmitteln, in eine Schale eingelegt werden, bevor die Schale mit flüssigem Aspik aufgefüllt wird, und bevor alles in der Schale aufgekocht wird, und wobei die Speise nach dem Erstarren des Aspiks der Schale entnommen und verpackt, vorzugsweise vakuumverpackt, wird. Ein Verfahren zur Herstellung einer Aspik Speise der eingangs genannten Art zu schaffen, mit dem der Aspik Speise eine spezielle Kontur gegeben werden kann, wird dadurch erreicht, dass die verpackte Speise (1) in eine Negativform (2) eingelegt wird und in dieser ein zweites Mal aufgekocht wird.
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| 24 | Verfahren zur Herstellung von Speck geeignet zur Umhüllung | EP07006118.9 | 2005-07-26 | EP1832175B1 | 2008-06-18 | Gierlinger, Johann |
| 25 | IMPROVEMENT IN TREATMENT OF MEAT | EP05851910.9 | 2005-11-21 | EP1830655A2 | 2007-09-12 | LONG, John; THOMSEN, Keith |
| Meat is treated in a confined space to tenderize the meat and /or kill bacteria in or on the meat, the confined space being either evacuated to remove any air bubbles, or flushed with an oxygen-free and non-toxic gas to flush away any air or oxygen. | ||||||
| 26 | SEASONED MEAT PRODUCT AND RELATIVE PRODUCTION PROCESS | EP11717746.9 | 2011-03-07 | EP2544545A1 | 2013-01-16 | CEDRINI, Donatella |
| The present invention concerns a seasoned meat product, in particular a cold cut product, comprising at least one portion (55) of a front limb (2) of an animal (1), preferably pork, located below an ideal line (50) that starts from a predetermined point (A) and that is substantially tangent to the caudal margin (13) of the scapula (10) in a plane that is parallel to the medial plane (M) of the animal, said predetermined point is located substantially where the cranial margin (5) of the front limb (2) begins to project beneath the body (3) of the animal (1). The invention concerns a production process thereof. | ||||||
| 27 | HIGH PRESSURE PASTEURIZING OF FROZEN GROUND MEATS | EP10819544.7 | 2010-09-24 | EP2490546A1 | 2012-08-29 | PARKER, Jay David; ZENTZ, Brock Aaron |
| 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 from about 1 to about 300 seconds and at a temperature from about -50 to about 45 degrees Fahrenheit; e) 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. | ||||||
| 28 | Process for packaging and storing corned beef in flexible packaging for posterior slicing | EP07008603.8 | 2007-04-27 | EP1920659B1 | 2011-11-30 | Bertin, Fernando Antonio |
| 29 | SHAPE MEMORY MEAT PACKAGING | US15064388 | 2016-03-08 | US20170259951A1 | 2017-09-14 | Michael Keoni Manion |
| Techniques and technologies are generally described herein for providing shape memory polymer packaging for meat products from sheets or films of shape memory polymer material. Shape memory polymers are a class of smart materials which have the ability to return to their original or trained state from a deformed or temporary state when a stimulus is provided. The stimulus is typically a temperature change. The stimulus may also be exposure to an electric or magnetic field, exposure to light, or even exposure to a particular atmosphere, e.g., water. Shape memory polymers now include many materials, including both thermoplastic materials and thermoset materials (covalently cross-linked). The memory effect of the shape memory polymer is used to shape a meat product and to make the meat product more attractive to a consumer. | ||||||
| 30 | METHOD FOR DRYING FOOD PRODUCTS | US14653558 | 2013-12-11 | US20150342204A1 | 2015-12-03 | François DEUMIER; Jean-Claude FRENOT; Philippe LONGO |
| The present invention relates to a method for drying a food product, which comprises the step of: a) inserting the food product in an enclosure, the enclosure being defined by the vessel of a mixer; and b) drying the food product in the enclosure by applying a vacuum to the enclosure, in which method the supplying of heat to the product located inside the enclosure is carried out when the vacuum is applied to the enclosure during step b) such as to maintain and/or increase the temperature of said product during all or part of the process of drying by applying a vacuum to the enclosure, the supplying of heat being carried out by heat transfer between at least one heat-transfer fluid and the product and/or by irradiating said product with electromagnetic radiation. | ||||||
| 31 | Bacon Roll | US13586562 | 2012-08-15 | US20130042577A1 | 2013-02-21 | Kathleen Magee |
| A meat storage device comprising a cylindrical food-grade plastic tube, a paper, wax-coated paper or plastic sheets, and a sealable plastic bag is presented. Additionally, a method of storing meat products such as bacon composing rolling meat strips around a cylindrical food-grade plastic tube with successive layers being sandwiched between a paper; wax-coated paper or plastic sheet is presented. | ||||||
| 32 | METHOD AND APPARATUS FOR PRODUCTION OF ELONGATED MEAT PRODUCTS WITHOUT CASINGS | US13212840 | 2011-08-18 | US20120037010A1 | 2012-02-16 | 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.In another embodiment, a system (600) is provided having a stationary enclosure (602) with a heat exchange assembly (608) therein, which may include a plurality of heat exchange zones (622, 624). A series of elongated, open-ended, material treatment tubes (604) are supported by a mechanism (606) including shiftable chains (632, 634). The heat exchange zones (622, 624) include a plurality of nozzles (652) for spraying the tubes (604) with heat exchange media to thereby at least partially treat the material within the tubes (604). | ||||||
| 33 | METHOD AND APPARATUS FOR PRODUCTION OF ELONGATED MEAT PRODUCTS WITHOUT CASINGS | US12943747 | 2010-11-10 | US20110045153A1 | 2011-02-24 | 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. | ||||||
| 34 | METHOD AND APPARATUS FOR PRODUCTION OF ELONGATED MEAT PRODUCTS WITHOUT CASINGS | US12703396 | 2010-02-10 | US20100209570A1 | 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. | ||||||
| 35 | PROCESS FOR PACKAGING AND STORING CORNED BEEF IN FLEXIBLE PACKAGING FOR POSTERIOR SLICING | US11748810 | 2007-05-15 | US20080107782A1 | 2008-05-08 | Fernando Antonio Bertin |
| A new safer and cost-reducing packaging and storing system and product to store corned beef, in a flexible packaging for a posterior slicing step. | ||||||
| 36 | 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. | ||||||
| 37 | 건 해삼 조미 통조림 및 건 해삼 기름담금 통조림 제조방법 | KR1020160105381 | 2016-08-19 | KR1020180021325A | 2018-03-02 | 김달균; 공청식; 김정균; 박시영; 강경훈 |
| 본발명은건 해삼조미통조림및 건해삼기름담금통조림제조방법에관한것으서, 상기물에불린건 해삼을통조림용기에넣는살쟁임하고, 상기밀봉된통조림을스팀식레토르트또는열수식레토르트에서살균처리하는단계를포함하는것을특징으로하는것으로생해삼이아닌건 해삼을조미통조림및 기름담금통조림으로제조하는방법에관한것이다. 건해삼을통조림화하여상온의일반적인장소에서보관, 운반에용이하고, 즉석에서간편하게바로먹을수 있도록하는통조림을제공할수 있고, 이를장기간보관의경우에도육질이부드럽고, 잡냄새가없고, 향미가풍부하여향상된기호성높은통조림을제공하는효과가있다. | ||||||
| 38 | 냉동 세절육을 고압 저온 살균하는 방법 | KR1020127010063 | 2010-09-24 | KR1020120080610A | 2012-07-17 | 파커제이데이비드; 젠츠브록아론 |
| 본 발명은
(a) 밀봉 포장재로 냉동 세절육(frozen ground meat)을 포장하는 단계; (b) 가압관(pressurization vessel)에 상기 포장된 냉동 세절육을 위치시키고 밀폐하는 단계; (c) 상기 포장된 냉동 세절육을 적어도 약 50,000psi의 승압 하에 있도록 상기 포장된 냉동 세절육을 포함하는 가압관을 상기 승압으로 가압하는 단계; (d) 상기 포장된 냉동 세절육을 약 1 내지 약 300초의 시간 동안 약 -50 내지 약 45℉의 온도로 상기 승압으로 유지하는 단계; (e) 상기 포장된 냉동 세절육에 가해진 압력을 상압으로 감압시키는 단계; 및 (f) 포장된 냉동 세절육을 가압관에서 제거하는 단계 를 포함하는 냉동 세절육의 보존 방법이다. 상기의 방법을 이용하면 병원균이 효과적으로 사멸되며, 대량 생산에 있어 효율성 및 다른 세절육 취급 방법에 비해 더 긴 유통기한을 제공한다. |
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| 39 | 대나무 추출물을 이용한 생선의 가공방법 | KR1020070009197 | 2007-01-30 | KR100792347B1 | 2008-01-07 | 홍승철 |
| A method for processing a fish by using bamboo extract is provided to remove the fishy smell of various fishes, make the fish tender, and impart a plain taste to the fish. A method for processing a fish by using bamboo extract comprises the steps of: (a) removing the head and guts of a fish, washing the fish repeatedly, and forming the fish into a fillet; (b) salting the fish fillet with 0.5wt% of natural salt (based on the weight of the fish fillet) for 40min; (c) heating bamboo poles or leaves, cutting and washing them, adding water to them at a level of 20~100L/kg, boiling the mixture at 95~121°C for 10hr, and filtering it to obtain bamboo extract; (d) soaking the salted fish fillet in the bamboo extract for 20~30min; and (e) taking out the soaked fish fillet and then quick-freezing, packing and shipping it. | ||||||
| 40 | 빙어조림 식품의 제조방법 | KR1020040066475 | 2004-08-23 | KR1020060018125A | 2006-02-28 | 정지홍 |
| 본 발명은 빙어조림 식품 제조방법에 관한 것으로, 이 제조방법은 선어 상태의 빙어를 깨끗한 물로 빙어의 표면에 있는 각종 이물질을 제거한 후, 그 크기에 따라 규격별로 구분하여 분류하고, 선별된 빙어를 하향식 버너로 가열하여 최초 재료 상태에 대비하여 그 수분함량이 60-70%가 될 정도로 빙어를 훈제하며, 훈제된 빙어를 자연 상태 또는 선풍기를 이용하여 냉각시킨 후, 필요한 규격에 따라 포장한 다음 -17℃ 이상에서 냉동보관하고, 상기 훈제된 빙어를 조림하기 위하여 각종 양념을 통해 소스를 만들며, 상기 훈제된 빙어를 소스에 잠기도록 담은 상태에서 100℃-150℃의 온도로 소스가 빙어에 충분히 침투할 수 있도록 40-80분 정도 졸여주고, 조림된 빙어를 자연 상태 또는 선풍기를 이용하여 완전히 식힌후, 조림된 빙어를 소스에서 건져내어 용기에 남은 소스로 수회 정도 드레싱하게 되는 것으로서, 조림에 의해 빙어에 흡수된 소스가 빙어의 형상을 안정되게 유지함과 더불어 빙어의 뼈도 완전히 육질화된 상태를 갖게하여 빙어의 머리부터 꼬리까지의 가식부가 100%인 장점이 있고, 일시적으로 출현하는 빙어와 같은 담수어를 그 원형이 보존되는 상태로 가공함으로써 담수어의 활용가치를 높여줄 수 있는 것이다. 빙어, 담수어, 조림, 훈제, 소스 | ||||||
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