| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 41 | 통조림 햄을 꺼내는 도구 | KR1020110002716 | 2011-01-11 | KR1020120081392A | 2012-07-19 | 김다은 |
| PURPOSE: A convenient tool for taking out ham from a can is provided to enable users to easily take out the ham without generating damages on the ham. CONSTITUTION: A convenient tool for taking out ham from a can comprises the following: a lower end unit(10) supporting and pulling up the ham; a connection unit(20) connecting the lower end unit to a ring unit(40); and a bent unit(30) improving the efficiency of a container by being folded. The ring unit is for users to insert fingers and pull the tool. | ||||||
| 42 | 껍질 없는 기다란 육류 제품들을 생산하기 위한 기기 및 방법 | KR1020117018587 | 2010-02-11 | KR1020110118662A | 2011-10-31 | 파워스,리차드; 앤더슨,아담,이.; 하덴스버거,폴 |
| 본 발명에 따르면, 일반적인 껍질을 사용하지 않고도, 핫도그와 같이 기다란 식용 제품을 생산하기 위해 시스템(50)이 제공된다. 이 시스템(50)은 원통형의 회전 가열 드럼 또는 하우징(70) 내에, 기다랗고, 단부가 개방되어 있으며, 압출 합성 수지로 제조된 조리 튜브(94, 96)의 원형 패턴을 가진 어레이(92)를 포함한다. 상기 튜브 하우징(70)과 어레이(92)는 점차 회전되고, 각각의 정지 위치에서 특정 조리 튜브(94, 96)에는 육류 에멀젼(590) 및 대안의 플러그(208)가 채워지며, 상기 조리된 제품을 함유하는 이미 채워진 조리 튜브(94, 96)는 빠지고, 그 외의 다른 채워지지 않은 튜브의 내부는 윤활제(예를 들어, 레시틴 및 야채 오일의 혼합물)로 코팅된다. 조리 튜브(94, 96) 내에서 육류 에멀젼 부분들을 원하는 정도로 지속적으로 조리하기 위하여, 상기 하우징 내에서 고온의 물 및/또는 증기와 같은 에너지 교환 매질이 사용된다. | ||||||
| 43 | 변위전류 인가형 선도유지장치 | KR1020060099336 | 2006-10-12 | KR100796393B1 | 2008-01-22 | 한완택; 박정제; 박재찬; 조경일; 허수봉; 남윤우; 김민선 |
| A displacement current application type apparatus for maintenance of freshness of an article to be preserved by applying only a displacement current without application of high voltage is provided to inhibit microorganism proliferation and secure low production cost and low volume. A displacement current application type apparatus(200) for maintenance of freshness comprises: a displacement current control part(210) for controlling a displacement current to have a predetermined amplitude and frequency; and a displacement current application part(220) containing a first electrode and second electrode which face each other. The displacement current control part contains: a waveform storage part for storing wave forms to output the displacement current with a predetermined wave forms; a transformation part for controlling the amplitude of the displacement current and the size of the frequency; an off-set administration part for setting and controlling of the wave forms and additionally a powder source part(230) for applying a voltage to produce the displacement current to the displacement current control part. | ||||||
| 44 | SEASONED MEAT PRODUCT AND RELATIVE PRODUCTION PROCESS | PCT/IB2011050947 | 2011-03-07 | WO2011110992A4 | 2011-11-17 | 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. | ||||||
| 45 | PROCÉDÉ DE SÉCHAGE DE PRODUITS ALIMENTAIRES | EP13826861.0 | 2013-12-11 | EP2934194B1 | 2017-11-08 | DEUMIER, François; FRENOT, Jean-Claude; LONGO, Philippe |
| 46 | VERSCHMUTZUNGSSCHUTZ BEI TRANSPORT VON LEBENSMITTELPORTIONEN | EP15813030.2 | 2015-12-15 | EP3227212A1 | 2017-10-11 | BURK, Alexander; ECKHARDT, Christoph; GERLACH, Jochen; NICHAU, Marco; NISPEL, Thomas; ROTHER, Ingo; VON KEUDELL, Leopold; ZECHER, Steffen |
| 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. | ||||||
| 47 | PROCÉDÉ DE SÉCHAGE DE PRODUITS ALIMENTAIRES | EP13826861.0 | 2013-12-11 | EP2934194A2 | 2015-10-28 | DEUMIER, François; FRENOT, Jean-Claude; LONGO, Philippe |
| 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. | ||||||
| 48 | Verfahren zur Herstellung einer Lebensmittel-in-Aspik Speise | EP11002485.8 | 2011-03-25 | EP2386210B1 | 2015-04-22 | |
| 49 | HIGH PRESSURE PASTEURIZING OF FROZEN GROUND MEATS | EP10819544 | 2010-09-24 | EP2490546A4 | 2013-12-11 | PARKER JAY DAVID; ZENTZ BROCK AARON |
| 50 | Verfahren zur Herstellung einer Lebensmittel-in-Aspik Speise | EP11002485.8 | 2011-03-25 | EP2386210A3 | 2013-01-16 | |
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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| 51 | METHOD AND APPARATUS FOR PRODUCTION OF ELONGATED MEAT PRODUCTS WITHOUT CASINGS | EP10741689.3 | 2010-02-11 | EP2395845A2 | 2011-12-21 | POWERS, Richard; ANDERSON, Adam, E.; HARDENBURGER, Paul |
| 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) arc incrementally rotated and at each stop position certain of the tubes (92, 94) arc 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 arc used within the housing to continuously cook the emulsion portions within the tubes (92, 94) to the desired extent. | ||||||
| 52 | IMPROVEMENT IN TREATMENT OF MEAT | EP05851910 | 2005-11-21 | EP1830655A4 | 2009-05-06 | 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. | ||||||
| 53 | Process for packaging and storing corned beef in flexible packaging for posterior slicing | EP07008603.8 | 2007-04-27 | EP1920659A1 | 2008-05-14 | Bertin, Fernando Antonio |
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.
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| 54 | Verfahren zur Herstellung von Speck | EP07006118.9 | 2005-07-26 | EP1832175A1 | 2007-09-12 | Gierlinger, Johann |
Bei dem Verfahren zur Herstellung von Speck, insbesondere für Umhüllungen oder Auflagen von Fleisch und Fleischwaren, z. B. Würstchen, wird Schweinebauch entbeint, zugeschnitten, mit Salzlake injiziert, getumbelt und bei einer Kammertemperatur unter 48° C, insbesondere etwa 40° C für einige, z. B. für 5 bis 6 Stunden kalt geräuchert, anschließend durch Einpressen in Formen und Lagerung in der Form bei Kühltemperaturen unter - 10° C gelagert und nach der Entnahme aus der Form auf einer Kerntemperatur unter dem Gefrierpunkt, z. B. bei - 5 bis - 8° C gehalten, sodass er in diesem Zustand in Scheiben oder Streifen unter 2 mm Dicke, vorzugsweise 1,2 bis 1 mm Dicke geschnitten werden kann. |
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| 55 | FILMS COMPRISING A LIQUID-ABSORBANT INNER LAYER, AN ANTIMICROBIAL MATERIAL AND AN IMPERMEABLE OUTER LAYER | EP05779980.1 | 2005-05-11 | EP1753615A2 | 2007-02-21 | LEE, I-HWA; HAUSMANN, Karlheinz |
| 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. | ||||||
| 56 | Verfahren zum Herstellen von zum Braten und/oder bzw. Grillen geeigneten Würstchen mit Speckmantel | EP05450128.3 | 2005-07-26 | EP1621079A3 | 2006-10-04 | Gierlinger, Johann |
Bei dem Verfahren zum Herstellen von zum Braten und/oder bzw. Grillen geeigneten Würstchen mit Speckmantel, insbesondere "Berner Würstchen", bei dem die aus in Wursthüllen eingefülltem Brät bestehenden Würstchen nach einer Vorbehandlung durch Räuchern, Erhitzung und Abkühlung einzeln mit in Streifen oder Scheiben geschnittenem, vorbehandeltem Speck umwickelt werden, wird die Wursthülle nach der die Würstchen in ihrer Form stabilisierenden Vorbehandlung vor dem Umwickeln entfernt und es wird für die Umwicklung Speck verwendet, der bei seiner Vorbehandlung z. B. mit Salzlake bzw. durch Tumbeln und Räuchern nur unter der Koagulationstemperatur des Eiweißes liegenden Temperaturen, insbesondere Temperaturen unter 40° C ausgesetzt wurde, so daß das Eiweiß erst beim Braten oder Grillen koaguliert und dadurch der Speck an den Würstchen haftet. Ein neues Verfahren zur Speckvorbereitung ist angegeben. |
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| 57 | Verfahren zum Herstellen von zum Braten und/oder bzw. Grillen geeigneten Würstchen mit Speckmantel | EP05450128.3 | 2005-07-26 | EP1621079A2 | 2006-02-01 | Gierlinger, Johann |
Bei dem Verfahren zum Herstellen von zum Braten und/oder bzw. Grillen geeigneten Würstchen mit Speckmantel, insbesondere "Berner Würstchen", bei dem die aus in Wursthüllen eingefülltem Brät bestehenden Würstchen nach einer Vorbehandlung durch Räuchern, Erhitzung und Abkühlung einzeln mit in Streifen oder Scheiben geschnittenem, vorbehandeltem Speck umwickelt werden, wird die Wursthülle nach der die Würstchen in ihrer Form stabilisierenden Vorbehandlung vor dem Umwickeln entfernt und es wird für die Umwicklung Speck verwendet, der bei seiner Vorbehandlung z. B. mit Salzlake bzw. durch Tumbeln und Räuchern nur unter der Koagulationstemperatur des Eiweißes liegenden Temperaturen, insbesondere Temperaturen unter 40° C ausgesetzt wurde, so daß das Eiweiß erst beim Braten oder Grillen koaguliert und dadurch der Speck an den Würstchen haftet. Ein neues Verfahren zur Speckvorbereitung ist angegeben. |
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| 58 | PROCESSING OF PRE-RIGOR MEAT MUSCLES | PCT/EP2015073448 | 2015-10-09 | WO2016055638A3 | 2016-07-07 | MCDONNELL DECLAN ARTHUR |
| A method of processing meat comprises removing an anatomical meat muscle from a carcass within 90 minutes post exsanguination. The removed individual muscle is vacuum packaged prior to onset of rigor mortis in a manner that avoids release of steam vapour from the muscle. The vacuum packed individual muscle is moulded into a defined shape using a meat muscle pressing device 1 which comprises a base part 3 and a lid mould part 5. The moulded vacuum packed muscle may be conditioned in the mould. In one embodiment the moulded vacuum packed individual muscle is conditioned and moulded until rigor mortis is complete. | ||||||
| 59 | METHOD AND APPARATUS FOR PRODUCTION OF ELONGATED MEAT PRODUCTS WITHOUT CASINGS | PCT/US2010023817 | 2010-02-11 | WO2010093741A3 | 2011-01-06 | POWERS RICHARD; ANDERSON ADAM E; HARDENBURGER PAUL |
| 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) arc incrementally rotated and at each stop position certain of the tubes (92, 94) arc 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 arc used within the housing to continuously cook the emulsion portions within the tubes (92, 94) to the desired extent. | ||||||
| 60 | IMPROVEMENT IN TREATMENT OF MEAT | PCT/US2005042075 | 2005-11-21 | WO2006055881A3 | 2006-10-12 | 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. | ||||||
