| 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 | METHODS AND DEVICES FOR HEATING OR COOLING VISCOUS MATERIALS | EP12817291.3 | 2012-06-29 | EP2737270B1 | 2018-04-04 | CULLY, Kevin J.; BRINKMANN, Andrew, Joseph; NASH, Ronald, Lee; SHORT, William, D.; LORRAINE, Trent, C.; HANKINS, Jerry, J. |
| The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer and the second spacer define a temperature controlled passage for a product to pass through the heat exchanger. The heat exchanger further includes a third plate attached to the second plate, and a third spacer and a fourth spacer arranged between the second plate and the third plate. The second plate, the third plate, the third spacer and the fourth spacer define another temperature controlled passage for a second product to pass through the heat exchanger. | ||||||
| 162 | PROCÉDÉ DE SÉCHAGE DE PRODUITS ALIMENTAIRES | EP13826861.0 | 2013-12-11 | EP2934194B1 | 2017-11-08 | DEUMIER, François; FRENOT, Jean-Claude; LONGO, Philippe |
| 163 | VERFAHREN ZUR HERSTELLUNG EINES KINDERNAHRUNGSERZEUGNISSES BESTEHEND AUS MEHREREN ZUTATEN | EP17162025.5 | 2017-03-21 | EP3222154A2 | 2017-09-27 | Die Erfindernennung liegt noch nicht vor |
Bei einem Verfahren zur Herstellung eines Lebensmittels, insbesondere eines Kindernahrungserzeugnisses, aus mehreren Zutaten, werden die Zutaten einzeln haltbar gemacht, aseptisch zusammengeführt und aseptisch abgefüllt. Vorteilhaft ist es, wenn mindestens eine Zutat erwärmt, bei einer Temperatur zwischen 120 °C und 130 °C für weniger als 5 min gekocht, auf unter 100 °C abgekühlt, in ein Gebinde abgefüllt wird und das Gebinde auf unter 40 °C Kerntemperatur abgekühlt wird, wobei die eine weitere Zutat erst nach dem Kochen zugegeben wird. |
||||||
| 164 | METHOD FOR PRESERVING OVULATED STURGEON ROE | EP13789052.1 | 2013-04-15 | EP2868207B1 | 2017-03-01 | Koryazova, Irina Lvovna; Kopilenko, Liliya Rafalievna |
| The invention relates to the fishing industry, namely to the conservation of the sturgeon roe obtained in intravital method. The method of conservation of ovulated sturgeon roe includes obtaining of the roe, salt curing, flowing down and prepackaging, moreover, before the salt curing the roe is separated from the ovarian fluid, then it is put on the sieve with the layer height of not more than 10 cm, and the salt curing is carried out for 4-6 minutes by sequential immersion of the sieve with the roe in the containers with saline solution of density of 1.15-1.17 and 1.07-1.09 kg/m 3 and temperature of 68°-65° and 45°-40°, followed by the processing with water at temperature of not higher than 10°C, whereby flowing down is carried out after each immersion of the sieve with the roe in saline solutions and processing. The method allows to simplify the obtaining of the finished product from the ovulated sturgeon roe, to improve the roe quality and preserve it within the period which exceeds the shelf life specified in the requirements of GOST 7442-2002 "Grain sturgeon caviar" - 2,5 months at the temperature from minus 2 to minus 4°C. | ||||||
| 165 | MULTI-CONDITIONER CONTROL FOR CONDITIONING NUTRITIONAL SUBSTANCES | EP14860809.4 | 2014-06-27 | EP3065561A1 | 2016-09-14 | Minvielle, Eugenio |
| Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances. | ||||||
| 166 | JUICER ARRANGEMENTS | EP13815818.3 | 2013-12-23 | EP2941153A1 | 2015-11-11 | PALMER, Paul; FIELDS, Robert |
| An electrically powered juicer has a treatment module arranged to subject the expressed juice to a pasteurization or UHT process in order to prevent the rapid deterioration in quality of the expressed juice that otherwise occurs. The lifetime of the juice expressed by the juicer is considerably extended, allowing juice to be prepared in larger volumes than previously and thus negating the requirement for juicing on demand. The treatment module includes serially arranged heating means and cooling means, operative while the expressed juice is traversing a meandering pathway, and a thermostatically controlled element sited and configured to ensure that the heating operation is automatically repeated in the event that juice exiting the heating operation has not reached a predetermined temperature required for the pasteurization or UHT process. | ||||||
| 167 | 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. | ||||||
| 168 | A PROCESS FOR PROCESSING ANIMAL PROTEIN PRODUCT INTO COOKED, SLICED FORM | EP11836828 | 2011-10-06 | EP2632806A4 | 2014-12-31 | GUILLAUD JEAN-PIERRE |
| A process for processing animal protein product involves cutting a substantially raw piece of the product into slices, vacuum sealing the sliced raw product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch. | ||||||
| 169 | METHODS AND DEVICES FOR HEATING OR COOLING VISCOUS MATERIALS | EP12817291 | 2012-06-29 | EP2737270A4 | 2014-12-24 | CULLY KEVIN J; BRINKMANN ANDREW JOSEPH; NASH RONALD LEE; SHORT WILLIAM D; LORRAINE TRENT C; HANKINS JERRY J |
| The invention provides methods and devices for heating or cooling viscous materials such as meat emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer and the second spacer define a temperature controlled passage for a product to pass through the heat exchanger. The heat exchanger further includes a third plate attached to the second plate, and a third spacer and a fourth spacer arranged between the second plate and the third plate. The second plate, the third plate, the third spacer and the fourth spacer define another temperature controlled passage for a second product to pass through the heat exchanger. | ||||||
| 170 | Dispositif et procédé de traitement thermique de produits alimentaires | EP11290581.5 | 2011-12-15 | EP2465355B1 | 2014-11-05 | Cadoret, Bernard; Dreano, Jean-Luc |
| 171 | Procédé de réalisation d'un conteneur rigide pour la conserve de denrées alimentaires comprenant du poisson | EP11161947.4 | 2008-12-04 | EP2354015B1 | 2014-04-16 | Ronsin, Benoît; Nauleau, Christine; Muckensturm, Eric; Olivieri, Alain |
| 172 | A PROCESS FOR PROCESSING ANIMAL PROTEIN PRODUCT INTO COOKED, SLICED FORM | EP11836828.1 | 2011-10-06 | EP2632806A1 | 2013-09-04 | GUILLAUD, Jean-Pierre |
| A process for processing animal protein product involves cutting a substantially raw piece of the product into slices, vacuum sealing the sliced raw product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch. | ||||||
| 173 | PASTEURIZED FISH FOODS HAVING FRESH FEEL AND FROZEN PRODUCTS THEREOF | EP01932261 | 2001-05-25 | EP1290949A4 | 2006-04-12 | SUGIYAMA KIMINORI; KORIYAMA TSUYOSHI; TAKAI KIYOSHI |
| A heat-sterilized or frozen seafood product having quality closer to that in a raw state thereof is provided. The invention intends a heat-sterilized seafood product which maintains the same appearance, taste and texture as those in a raw state thereof, a frozen product of the same, and cooked foods using those products. The heat-sterilized seafood product of the invention is featured in that, as compared with a product boiled at the same heating temperature, an outer part of the heat-sterilized seafood product shows a lower degree of protein degeneration, and an inner part thereof shows a comparable or higher degree of protein degeneration; and/or drips generated when the heat-sterilized seafood product is frozen and then thawed are clear and have a low level of turbidity; and/or when the heat-sterilized seafood product is frozen and then thawed, a reduction of the yield, a change of the appearance, the number of bacteria, and an outflow of the taste substances are all small. The heat-sterilized seafood product is obtained by heat-sterilizing an seafood product by ohmic heating, preferably ohmic heating wherein the seafood product is heated with an aqueous solution employed as a medium, and more preferably ohmic heating wherein the seafood product is heated to a temperature of not lower than 60 DEG C but lower than 90 DEG C and the aqueous solution is heated to a temperature lower than the temperature of the seafood product by a range of not less than 0 DEG C but less than 25 DEG C. |
||||||
| 174 | PROCESS FOR PRODUCING FERMENTED FISH FOOD | EP02755814 | 2002-08-05 | EP1415547A4 | 2005-10-26 | DOUMOTO NOBUHIKO; MORI TAKASHI; NASU MASAYUKI |
| It is intended to provide novel fermented fish meat foods having a texture comparable to cattle meat products by imparting characteristic taste and flavor to starting fish meat materials by lactic acid fermentation. A process for producing a processed fish product characterized by using a lactic acid bacterium capable of effecting fermentation at 10°C or below and having halotolerant and antibacterial properties in a treatment of the fermentation of fish. The lactic acid bacterium capable of effecting fermentation at 10°C or below and having halotolerant and antibacterial properties is a lactic acid bacterium selected from among those belonging to the genera Leuconostoc, Lactobacillus, Lactococcus and Pediococcus. The lactic acid bacterium belonging to the genus Lactobacillus is one belonging to Lactobacillus sake, preferably Lactobacillus sake D-1001 (FERM No.11708). A process for producing a processed fish product which comprises fermenting a fish material at 10°C or below followed by smoking and drying. Processed fish products obtained by the above process. | ||||||
| 175 | APPARATUS AND METHOD FOR FORMING CASINGLESS SAUSAGES | EP00970981.7 | 2000-10-17 | EP1251742A1 | 2002-10-30 | MUELLER, Richard, A.; FRANKLIN, Rodney, L.; MENTJES, Marvin, J.; TRIPLETT, Charles, A. |
| A method and apparatus for forming a proteinaceous emulsion or batter into a shaped food product without the use of a casing. A suitable supply of emulsion (50) is provided and conveyed under pressure into an elongated hollow stuffing tube (20) to form a continuous length shaped emulsion. Thereafter the shaped emulsion is directed into a molding tube (70) which is slideably mounted about said stuffing tube. A treating fluid from a supply (60) is directed to the interior surface of the stuffing tube to continuously wet the interior of the molding tube and thereby form a proteinaceous skin about the shaped emulsion. | ||||||
| 176 | DE-BACTERIALIZED FISH AND IMPROVED METHOD FOR THE PRODUCTION OF SAME | EP90911318.0 | 1990-07-17 | EP0483231A1 | 1992-05-06 | HENRIKSEN, Bjorn; OLAFSSON, Johann |
| L'invention est un procédé servant à obtenir une augmentation sensible de la durée de conservation de produits crus (5) tels que le poisson, les crustacés et la viande sans l'addition d'agents de conservation. Les produits crus (les filets de poisson) sont immergés dans une solution comprenant du sel ou d'autres épices ou un mélange d'épices. Dans les deux parois opposées du bassin est placée une paire d'électro-aimants auxquels est appliquée une tension en courant continu hachée. Les filets sont ensuite rincés dans de l'eau en circulation et séchés à l'air dans une pièce spéciale. Les filets sont placés sous vide puis chauffés jusqu'à une température comprise entre 80 et 90 °C et maintenus à cette température pendant une durée allant de 10 à 145 minutes selon le type des produits crus. Les filets sont ensuite réfrigérés à une température inférieure à 5° C. | ||||||
| 177 | ProcédÀ© de préparation d'un produit cuit à conservation prolongée à base de protéine animale | EP89114193.9 | 1989-08-01 | EP0411178A1 | 1991-02-06 | Cadet, Michel; Prost, Jean |
Pour préparer un produit de viande ou de poisson cuit à conservation prolongée, on réalise la cuisson-stérilisation de la viande ou du poisson à l'étuvée en continu dans un échangeur à surface raclée en présence d'un agent technologique choisi parmi les gommes végétales et la carboxyméthylcellulose. |
||||||
| 178 | Method for reduction in microbial activity in red meat | US15047014 | 2016-02-18 | US10076123B1 | 2018-09-18 | Robert C. Bullard; Battle Glascock; James A. Faller; Jonathon R. Bullard |
| A process for reducing the bacterial count on a red meat carcass during the processing of livestock, such as bovine or swine, by applying an intervention solution having at least one equilibrium peroxycarboxylic acid or a pH modified peroxycarboxylic acid comprising peroxyacetic acid to the red meat carcass at an elevated temperature above 100° F. and at a concentration of at least 10 ppm, preferably an elevated concentration of at least 200 ppm, for a desired period of time of less than about 60 seconds, preferably less than about 30 seconds, to reduce the bacterial count by at least 60 percent. | ||||||
| 179 | METHOD FOR DECONTAMINATING FOOD ARTICLES HAVING A POROUS OUTER SURFACE | US15913050 | 2018-03-06 | US20180192659A1 | 2018-07-12 | Thaddeus J. Mielnik; Peter A. Burke |
| A method for decontaminating articles having porous outer surfaces. The method includes providing a decontamination chamber; conveying the articles through the decontamination chamber at a predetermined speed wherein the speed is selected such that the articles are disposed in the decontamination chamber for a predetermined period of time; providing a source of sterliant vapor, the source providing the sterilant vapor at a temperature within a predetermined acceptable temperature range and at a concentration within a predetermined acceptable concentration range; conveying a sterilant vapor from the source of sterilant vapor to the decontamination chamber; and exposing the articles to the sterilant vapor. The predetermined period of time and the predetermined acceptable concentration range of the sterilant vapor are selected such that the sterilant vapor does not penetrate the porous outer surfaces of the articles. | ||||||
| 180 | Fishing System for Fishing for Shrimps, Fish Processing Line and Vessel Provided Therewith, and Method Therefor | US15735087 | 2016-06-10 | US20180177169A1 | 2018-06-28 | Melle De Boer |
| The invention relates to a fishing system (102), a fish processing line (18, 22) and/or vessel (2) provided therewith, and a method (26) therefor. The fishing system (102) according to the invention comprises a fishing net (6) for catching shrimps or fish; transfer means (14, 15, 16) connected operatively to the fishing net (6) for bringing on board the caught shrimps or fish; an automatic detection device (18) configured to detect, classify and if desired sort the shrimps or fish brought on board; a registration system (104) connected operatively to the detection device (18) and configured to receive, store and read and/or transmit data (108) obtained with the detection device (18) about the shrimps or fish brought on board, wherein the data (108) comprise information about the quantity, classification and location of the caught shrimps or fish. | ||||||
QQ群二维码
意见反馈
意见反馈