| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | Process for treatment of meats | US2735776D | US2735776A | 1956-02-21 | ||
| 142 | Process of canning fish and shellfish and resultant product | US13241249 | 1949-12-10 | US2555236A | 1951-05-29 | KREIDL EKKEHARD L; MCFEE EARL P |
| 143 | Means for curing meat and to processes for producing the curing means | US10764649 | 1949-07-29 | US2532842A | 1950-12-05 | DAVID HILL TROY |
| 144 | Method of treating sea animal products | US63970046 | 1946-01-07 | US2461651A | 1949-02-15 | ERLING MATHIESEN |
| 145 | Method of preserving | US21792338 | 1938-07-07 | US2280024A | 1942-04-14 | BEDFORD ROBERT H |
| 146 | Curing method | US27419239 | 1939-05-17 | US2266492A | 1941-12-16 | SCOTT PADDOCK LEVI; RINEHART CLEO A |
| 147 | Corned beef | US30079739 | 1939-10-23 | US2247425A | 1941-07-01 | WILLIAMS BEVERLY E |
| 148 | Composition and method for preserving the color of meat | US5922036 | 1936-01-15 | US2177519A | 1939-10-24 | DOYLE JAMES J |
| 149 | Producing stable color in meats | US8138536 | 1936-05-23 | US2147261A | 1939-02-14 | LEE LEWIS WINFORD |
| 150 | Protein food color and method of producing same | US1412335 | 1935-04-01 | US2021621A | 1935-11-19 | ALLEN HUGH E; MCCALEB ALBERT G |
| 151 | PRODUCTION LINE AND METHOD FOR IN-LINE PROCESSING OF FOOD PRODUCTS | EP14741976.6 | 2014-07-11 | EP3021675A1 | 2016-05-25 | REULING, Sanne; MEULENDIJKS, Johannes Martinus; KOOLS, Johannes Marinus Quirinus |
| The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a method for in-line processing of food products, comprising the successive process step: moisturising the food products with a brine; moisturising the food products with a liquid smoke; and heating the food products. | ||||||
| 152 | Charcuterie sans allergènes | EP14164643.0 | 2014-04-14 | EP2792253A1 | 2014-10-22 | Lorch, Eric |
La présente invention concerne une charcuterie composée de viande, et d'additifs caractérisée en ce qu'elle ne comporte aucun phosphate, aucun lactose et aucun gluten, et en ce qu'elle comporte du citrate de sodium, du gingembre et de l'oignon. La présente invention concerne également un procédé de fabrication d'une charcuterie selon l'invention. Ce procédé comprend les étapes suivantes : |
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| 153 | Method and device for dehydrating co-extruded food products | EP10183289.7 | 2005-03-07 | EP2277381A3 | 2014-06-25 | Kobussen, Jos; Bontjer, Marcus, Bernhard, Hubert; Van den Berg, Kasper, Willem; Flores, Hector, Angel |
The invention relates to a method for at least partially dehydrating the casing (2) of co-extruded food products (3), wherein an aqueous salt solution (8) is supplied to the exterior of the co-extruded food products (3). The invention also relates to a device for at least partially dehydrating the casing (2) of co-extruded food products (3).
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| 154 | MICROBIOCIDAL CONTROL IN THE PROCESSING OF MEAT-PRODUCING FOUR-LEGGED ANIMALS | EP04815456.1 | 2004-12-23 | EP1827107B1 | 2014-02-12 | MCNAUGHTON, James, L.; LIIMATTA, Eric, W. |
| 155 | Verfahren zur Behandlung von Lebensmittel | EP11004196.9 | 2011-05-20 | EP2389813A2 | 2011-11-30 | Gareis, Manfred, Dr., Dr.; Pichner, Rohtraud, Dr.; Kabisch, Jan; Zitzekmann, Bernd; Verhaag, Hubert; Friederix, Patrick |
Es wird ein Verfahren zur Behandlung von Lebensmitteln wie Frischfleisch, Fleischwaren, Fleischerzeugnissen, Fleischzubereitungen und Fisch beschrieben, bei dem das Lebensmittel an seiner Oberfläche mit einem oder mehreren Gewürzstoffen versehen wird, welche zum Eindrücken in das Innere des Lebensmittels vorgesehen sind. Das mit den Zusatzstoffen versehene Lebensmittel wird in einem luftdicht verschließbaren Raum in einer von der Außenatmosphäre verschiedenen Gasatmosphäre während einer vorgegebenen Zeit gelagert. Während der Lagerung wird in dem luftdicht verschließbaren Raum ein über dem Atmosphärendruck liegender Druck aufgebaut, durch den ein zumindest teilweises Eindringen der Zusatzstoffe in das Innere des Lebensmittels erfolgt. Alternativ oder zusätzlich ist es auch möglich, dass Teilbereiche im Inneren des Lebensmittels mit einem oder mehreren Zusatzstoffen versehen werden, welche durch die Druckanwendung im Inneren des Lebensmittels verteilt werden. |
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| 156 | Lakebehälter mit Filtersystem | EP05000371.4 | 2005-01-11 | EP1559325B1 | 2011-05-25 | Heidbreder, Eric; Umbach, Christoph |
| 157 | APPARATUS FOR SALTING, PICKLING OR ADDING ADDITIVES TO MEAT, FISH OR SIMILAR PRODUCTS, AND A METHOD FOR USE THEREOF | EP08851540.8 | 2008-11-19 | EP2222172A1 | 2010-09-01 | Nolsoe, Helgi |
| An apparatus for salting, pickling or adding additives to meat, fish or the like, which comprises a tank containing a solution of treatment media to be introduced into the food products. The tank has an inlet opening and an outlet opening, through which chunks of meat or fish enter and leave the tank, respectively. The apparatus further comprises a conveying means suitable to continuously bring enclosed portions of meat or fish into the tank through the inlet and out of the tank through the outlet, while the portions are carried forward in a submerged state. | ||||||
| 158 | Pökelverfahren für Rohfleisch und Vorrichtung zu seiner Durchführung | EP05003212.7 | 2005-02-16 | EP1566102B1 | 2008-11-26 | Sigl, Klaus |
| 159 | Verfahren zum Herstellen von Rohpökelwaren | EP03005801.0 | 2003-03-14 | EP1457117B1 | 2008-06-04 | Adler, Peter; Högg, Klaus Josef, Dr. |
| 160 | PROCEDE DE FABRICATION EN CONTINU DE VIANDE HACHEE, SECHEE, RECONSTITUEE EN PLAQUES MINCES. | EP02760370.3 | 2002-07-01 | EP1406501B1 | 2007-02-28 | SIRAMI, Jean; LHOUTELLIER, Pascal |
| The invention concerns a method comprising the following steps: chopping up more or less noble meat, in a chopper; at the output of the chopper, conveying the minced meat into a meat pump (3), continuously presented in the form of a tube or a continuous flattened strip (1a); unwinding a film capable of forming a sealing sheath around the continuous tube or strip of minced meat; passing said sheathed minced meat tube or strip in a rolling device (5), for spreading the minced meat into a strip configuration (1b), in a thin layer, in a compacting and texturing configuration not revealing the meat parts themselves; continuously unwinding in a dehydrating solution bath (6); curing the drawn minced meat strip; at the output of the bath removing the sheath-forming film; conveying the thin rolled minced meat strip to a cutting and packaging station. | ||||||
