子分类：
| 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 | Preparation of hams | US30670839 | 1939-11-29 | US2227738A | 1941-01-07 | OSWALD ELMER C; GARDINER LEWIS REESE |
| 142 | Process for preserving edible material | US74813734 | 1934-10-12 | US2083738A | 1937-06-15 | OLSEN NYGAARD JOHAN |
| 143 | Process for treating meats | US69961224 | 1924-03-17 | US1767054A | 1930-06-24 | FREDERICK BRIGGS |
| 144 | PROCESS AND APPARATUS FOR RAPID PREPARATION OF DRY SAUSAGE | US15659274 | 2017-07-25 | US20170318822A1 | 2017-11-09 | James ROBERDS; Larry HAND; Dave TAYLOR; Paul KAFER; Dan GLOWSKI |
| A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio. | ||||||
| 145 | METHODS OF PREPARING MEAT PRODUCTS AND MEAT PRODUCTS THEREFROM | US15486337 | 2017-04-13 | US20170303570A1 | 2017-10-26 | David Cohen |
| The present invention provides methods for preparing hygienic dried meat products and biltong hygienic dried meat products, the method includes cutting uncooked meat into uncooked meat slices, immersing said meat slices in a vinegar solution for up to twenty minutes to form soaked meat slices, air drying the soaked meat slices for less than 72 hours to form the biltong hygienic dried meat product having at least 100,000 fold less microbes than the uncooked meat. | ||||||
| 146 | EDIBLE DOG CHEW WITH LENGTHWISE EXTRUDED INTERIOR AND METHOD OF MANUFACTURE | US15061098 | 2016-03-04 | US20170251698A1 | 2017-09-07 | Deyu Chen; Xiang Chen |
| A method for manufacturing an edible dog chew includes the steps of: extruding a first edible mixture through a mold having an opening in a first direction to form a lengthened chew interior material; cutting the lengthened chew interior material into defined lengths to form at least one cut chew interior material; drying the cut chew interior material to form a chew interior; and coating the chew interior with a second edible mixture different from the first edible mixture. Further methods and pet chews are also provided. | ||||||
| 147 | Process for curing meat using a starter culture | US15121195 | 2014-12-19 | US20160366901A1 | 2016-12-22 | Narcís LAGARES COROMINAS |
| The present invention relates to a method for the application and implantation of starter cultures in products of animal origin for curing same, which comprises: a) introducing one or more starter cultures of Staphylococcus and yeasts in a whole muscle product of animal origin by means of sprinkling, tumbling and massaging; b) subjecting said product after step a) to maturation treatment with heat and humidity to favor starter culture growth; d1) freezing the product after step b), stopping the starter culture biological activity; and d2) cutting or slicing the frozen product; and d3) subjecting cutted or sliced product to a rapid drying process for between 30 and 120 minutes; and e) packing the dried product of animal origin. | ||||||
| 148 | MULTI-TIER AND SPIRAL MICROWAVE OVEN DRYERS FOR RAPID PREPARATION OF DRY SAUSAGE | US14440127 | 2013-11-01 | US20150313268A1 | 2015-11-05 | Paul Kafer; Dave Taylor; James Roberds |
| A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the moisture into a casing or mould, or extruding into a mould, fermenting the mixture, hat treating the sausage log, optionally removing the outer casing from the sausage log, cooling tire sausage log to a temperature sufficiently low to permit cutting, cutting the sausage, placing the sausage pieces onto a conveyor, optionally a multi-tier or spiral conveyor assembly, and passing the conveyor and sausage pieces through a chamber. The process also includes introducing a supply of conditioned, air into the chamber, the air having a relative humidity below about 60% and a temperature in the range, of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the sausage pieces to a predetermined moisture to protein ratio. | ||||||
| 149 | Thermal process for food enhancement | US14042021 | 2013-09-30 | US09060523B1 | 2015-06-23 | Guy E Buller-Colthurst |
| A thermal process used to modify the moisture content and appearance of food, primarily meat, poultry and fowl, so that the resulting product will meet the USDA label requirement as “Jerky”. The process takes place in one or more enclosed insulated chambers which have temperature and relative humidity controls and reversing horizontal air flow. The process preconditions the product and also controls the application of superheated steam to the product, thereby controlling the reduction of free and bound moisture (water activity) exiting from the product. In addition, enhanced heated vapors can be added to be absorbed into the product's surface pours, thereby changing the appearance and flavor of the product and improving the end products' yields. The completed process also has the advantages of meeting lethality treatment requirements while also reducing the thermal processing time and energy associated with existing Jerky manufacturing methods. | ||||||
| 150 | Microwave Vacuum Process For Making An Infusion From Natural Products | US13859085 | 2013-04-09 | US20140302206A1 | 2014-10-09 | Timothy M. Niemiec |
| The present invention provides novel and improved processes designed for dehydrating natural products and creating a liquid infused with the dehydrated natural products. The process comprises the steps of selecting a natural product out of which to create the infusion. Once selected the natural product is then dehydrated to a moisture content of 10-25%. Following the dehydration step, the natural product is placed in a microwave vacuum device for additional dehydration under negative pressure and elevated temperature between 120-220 degrees Fahrenheit. Following the microwave vacuum step, the natural product is rapidly cooled to between 36-60 degrees Fahrenheit. The cooled natural product is then granulated or ground to improve its suitability for infusion. To make the infusion, the ground or granulated natural product is exposed to a liquid. | ||||||
| 151 | SHELLFISH PREPARATION PROCESS | US14353129 | 2012-10-23 | US20140242232A1 | 2014-08-28 | Alister John McDonald |
| Disclosed is a method for preparing shellfish including providing a substantially flexible liquid-permeable container having at least one open end; providing a plurality of shellfish in the container; closing the or each open end of the container; and tensioning the container to compact the shellfish and prevent the shellfish from opening. In preferred embodiments the flexible liquid-permeable container includes a mesh bag which is tensioned by twisting to keep the shellfish closed while enabling the shellfish to be cooked, dried, and/or frozen in the bag. An apparatus adapted to perform the method is also disclosed. | ||||||
| 152 | Process and Apparatus for Rapid Preparation of Dry Sausage | US13180206 | 2011-07-11 | US20120282372A1 | 2012-11-08 | James Roberds; Larry Hand; Dave Taylor; Paul Kafer; Dan Glowski |
| A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio. | ||||||
| 153 | PREPARATION OF OYSTER FLESH EXTRACTS | US13277513 | 2011-10-20 | US20120034357A1 | 2012-02-09 | Mitsugu WATANABE; Takayuki WATANABE; Tomio WATANABE |
| The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm or higher to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts fed in concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts. | ||||||
| 154 | DRIED MEAT SNACK AND PROCESS OF PREPARATION THEREOF | US13184177 | 2011-07-15 | US20120015074A1 | 2012-01-19 | Andrew Draganski |
| Disclosed herein is a process for making a dried meat snack and the product produced by said process. | ||||||
| 155 | FORCED CONVECTION TREATMENT UNIT FOR TREATING A MEAT PRODUCT CUT INTO SLICES, AND PROCESS FOR PREPARING A MEAT PRODUCT USING SAID FORCED CONVECTION TREATMENT UNIT | US13145459 | 2010-01-26 | US20110280993A1 | 2011-11-17 | Narcis Lagares Corominas |
| A unit with a conveyor device for conveying slices of meat product arranged in a single layer on a permeable support surface along a path inside an enclosure, and an air circulation device with a air moving device associated to an arrangement of conduits provided with a plurality of inlet and outlet mouths in communication with the inside of the enclosure and arranged to make two mutually parallel conditioned air currents, in opposite directions parallel to said support surface and transverse to the direction of travel of the conveyor device, pass through two respective regions of the enclosure traversed by the slices along said path. The process has several steps for preparing a relatively tender sausage meat product, cut into slices, using said unit. | ||||||
| 156 | Meat aging process | US12478014 | 2009-06-04 | US07998517B2 | 2011-08-16 | David Burke |
| A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation, containing a stainless steel salt rack with a salt brick stack covering one wall. Each brick has a narrow width compared to its length for increased surface area and the salt rack is spaced from the wall for circulation around the bricks. A plurality of unwrapped and uncovered meat piece are loaded onto a meat rack in the room, spaced far from the salt rack and on a timed cycle of days that is a fraction of the total number of days for aging, the meat pieces are moved ever closer to the salt rack until finally, after the expiration of the total selected number of days for the dry aging, they are removed from the aging room for use. | ||||||
| 157 | Preparation of oyster flesh extracts | US11248611 | 2005-10-13 | US20060246206A1 | 2006-11-02 | Mitsugu Watanabe; Takayuki Watanabe; Tomio Watanabe |
| The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm or higher to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts fed in it is concentrated. An alcohol solution is added to the concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts. | ||||||
| 158 | Processed food of shrimp and its manufacturing method | US11346383 | 2006-02-03 | US20060127559A1 | 2006-06-15 | Nobuyuki Higuchi |
| The manufacturing method of the processed food of shrimp of the present invention enables new processed food of shrimp to provide, in which it has especially fine eating quality in comparison with conventional processed food of shrimp and degradation does not occur in preservation over a long time. A processed food of shrimp of the present invention contains tail part muscle mainly, in which protein content P, free glysin content Gl, and free proline content Pr satisfy respective conditions of below-described A and B simultaneously. The manufacturing method thereof is that there is obtained heat-treated shrimp in such a way that fresh shrimp is subjected to heat-treating while bringing the fresh shrimp into contact with hot water or saturated steam not less than 85° C. before cooling so that lengthwise direction crush strength (N/cm2) of specimen of the tail part muscle of the shrimp, whose size is 5±0.2 mm thick taken in such a way that the tail part muscle is cut in lateral direction in parallel, falls within the range of 15 to 35 N/cm2, upon being measured-by testing machine that is of parallel-plate type pressure testing machine, in which testing is to measure crush strength in lengthwise direction at room temperature. 0.05≦(Gl+Pr)/P≦0.09 A 0.3≦Pr/(Gl+Pr)≦0.5 B | ||||||
| 159 | Process for making dried powdery and granular krill | US10283063 | 2002-10-30 | US20030113432A1 | 2003-06-19 | Bunji Yoshitomi; Yoshiaki Shigematsu |
| A dried powdery and granular krill product containing all components of krill. The proteolytic enzymes originally contained in krill materials are perfectly disabled. The product is produced by a process including only heating as means for denaturing protein and disabling the proteolytic enzymes originally contained in krill materials. The product is produced by a process including no chemicals treatment to remove water and disable or inactivate the proteolytic enzymes in any production steps, and generating no wastewater. The production process comprises the steps of lightly dehydrating krill, coarsely crushing the krill, and drying the coarsely crushed krill under heating. Thus, water is removed from the krill by only heating, and degradation of the lipid in the krill product is prevented without using an anti-oxidant. Application fields are enlarged and the preservation characteristic is improved. The so-called zero-emission method and product, generating no wastes, are realized. | ||||||
| 160 | Low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products | US09673224 | 2000-11-24 | US06440484B1 | 2002-08-27 | Shu Tanaka; Izumi Chiiro; Hiroshi Oshima |
| A high-pressure processing method which can produce fish meat and/or a kneaded fish meat products having improved sterilizability, texture and taste by a treatment at a relatively low pressure range is provided. A low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products which performs high-pressure treatment at low temperature of a frozen preparation of fish meat and/or a kneaded fish meat product obtained by freezing fish meat and/or a kneaded fish meat product after dehydration treatment or without dehydration treatment thereof while maintaining it in a frozen state is provided. Since fish meat and/or kneaded fish meat products which is sufficiently sterilized, has good storability, and has favorable texture can be obtained by the above method even when subjected to high-pressure treatment at a relatively low pressure range, the method is useful in the field of fish meat and/or kneaded fish meat products. | ||||||
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