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 |
|---|---|---|---|---|---|---|
| 161 | Seafood preservation process | US09874885 | 2001-06-05 | US20020054942A1 | 2002-05-09 | Blane E. Olson; Douglas B. Brinsmade |
| The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers. | ||||||
| 162 | Stabilized liquid smoke compositions and methods of manufacturing the same | US33620 | 1998-03-05 | US6074679A | 2000-06-13 | Gary L. Underwood |
| Stabilized, dilutable liquid smoke compositions are disclosed. The stabilized liquid smoke compositions contain a liquid smoke composition, an inorganic salt, and, optionally, an inorganic mineral acid, preferably phosphoric acid, such that the weight ratio of organic compounds to inorganic compounds is sufficient to provide an initial % T at 590 nm of at least about 95.5%. The stabilized liquid smoke compositions are essentially free of dissolved tar, and, therefore, are water dilutable without forming a tar precipitate. | ||||||
| 163 | Manufactured article for producing food-curing smoke | US985803 | 1997-12-05 | US6029567A | 2000-02-29 | Tapani Tirkkonen |
| The present invention concerns an article for releasing smoke in conjunction with preparation of smoked food, the article comprising an outer shell (1) having at least one hole (2) made thereto, and a material (3) with heat-reacting and smoke-generating properties (3) placed inside the outer shell. According to the invention the article incorporates a heat-generating material (4) placed in the immediate vicinity of the smoke-releasing material (3) for heating the smoke-releasing material. | ||||||
| 164 | Disposable/refillable smoke cartridge for gas barbecue grills | US517832 | 1990-05-02 | US5048406A | 1991-09-17 | Joseph R. Cofer |
| A single-unit, ready-to-use device for flavoring food by smoking on a barbecue grill using gas or other fuels. This invention is a small, convenient cartridge containing small pieces of one of the aromatic woods, such as Hickory or Mesquite, etc., or any combination thereof. The package can contain draft vent perforations to allow enough air to flow in to promote charring without allowing ignition, and smoke to flow directably out. In use, the package is placed directly on the gas-heated lava rocks, burning charcoal, or other fuel. The wood chips within the package quickly begin to char and emit smoke, thus flavoring the food placed within the gas grill enclosure. When the process is complete, the cooled package can be easily disposed of along with the other household refuse, or it can be saved for recycling. Multiple cartridges can be made available in multi-cartridge carriers and more than one cartridge can be used simultaneously or sequentially. The cartridges can be refilled, if desired, to a limited degree. | ||||||
| 165 | Method for changing the internal temperature of meat by the use of gas | US443285 | 1982-11-22 | US4551338A | 1985-11-05 | Charles H. Wallace |
| A method and apparatus are provided for rapidly changing the internal temperature of meat by the use of gas. More specifically, discrete areas of the meat are subjected to gas, such as air, under pressure and at a temperature higher than the desired temperature for the meat, if it is to be heated, or at a lower temperature than the desired temperature for the meat, if it is to be cooled.This invention relates to a method and apparatus for changing the internal temperature of meat by the use of gas under pressure. | ||||||
| 166 | Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in corned beef and poultry and products thereof | US280192 | 1981-07-06 | US4346117A | 1982-08-24 | John S. Thompson; Joseph F. Jadlocki, Jr. |
| The growth of Clostridium botulinum and the production of enterotoxin in corned beef and poultry products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and nontoxic water-soluble salts thereof in combination with minor amounts of sodium nitrite. | ||||||
| 167 | Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in smoked meat products | US140328 | 1980-04-14 | US4282260A | 1981-08-04 | Joseph F. Jadlocki, Jr.; John S. Thompson |
| The growth of Clostridium botulinum and the production of enterotoxin in smoked meat products, such as bacon, is inhibited by adding to the meat products a compound selected from the group consisting of hypophosphorous acid and sodium potassium, calcium and manganese salts thereof. | ||||||
| 168 | Process for hot smoking fish | US832610 | 1977-09-12 | US4148925A | 1979-04-10 | F. Edward Pettinato; Maynard A. Herman; Steven Koczak |
| The disclosure is of a process for hot smoking fish to high cooking temperature without significant degradation of the fish product. The process comprises converting the fish skin to a moisture impervious state under non-cooking conditions and then cooking the fish in the presence of smoke while maintaining the moisture impervious nature of the fish skin. Cooking is carried out by raising the ambient temperature incrementally at a specific rate. The fish is subjected to ambient cooking temperatures higher than generally used in prior art processes, enabling one to achieve internal fish temperatures of circa 140.degree. F.-160.degree. F. and higher. | ||||||
| 169 | Fuel element | US780136 | 1977-03-22 | US4095957A | 1978-06-20 | John Harry Orsing |
| A fuel element is provided for grilling or imparting a smoked flavor to food, comprising a porous noncombustible fibrous casing; a combustible fuel in solid form enclosed within the casing; the fibrous casing having pores in sufficient number and size to permit the entry of a volume of air necessary to support combustion of the fuel, while retaining therein the fuel and substantially all of the combustion residue therefrom; and a combustible fluid in an amount to ignite the fuel; the casing and contents thereof being wholly enclosed in an evacuated envelope of substantially gas- and liquid-impermeable sheet material retaining therewithin the fuel and combustible fluid. | ||||||
| 170 | Aromatizing and/or antiseptic and/or oxidation inhibiting agent as well as method of producing and applying the agent | US5166870 | 1970-07-01 | US3903267A | 1975-09-02 | MILER KAZIMIERZ B M; KOZLOWSKI ZBIGNIEW P |
| An agent and a method for producing an agent utilized as an additive to foodstuffs or the like for imparting thereto a smoked taste while concurrently improving their physical properties and forming an antiseptic or anti-oxidant. The method of producing the agent comprises the destructive distillation of a cellulosic or lignitic material, preferably deciduous tree wood and/or conifers or peat.
|
||||||
| 171 | Treatment of bacon bellies | US3595679D | 1970-01-15 | US3595679A | 1971-07-27 | SCHOCH WALTER S; LEWIS REESE G |
| AN IMPROVED PROCESS FOR PREPARING SLICED BACON COMPRISING THE STEPS OF CURING AND SMOKING BACON BELLIES IN THE PRESENCE OF AN EDIBLE POLYPHOSPHORIC ACID SALT OF AN ALKALI METAL, CONTROLLING THE MOISTURE CONTENT OF THE BELLIES SO THAT THE SMOKED AND CHILLED WEIGHT THEREOF IS LESS THAN ABOUT 103% OF THEIR GREEN WEIGHT, AND THEN SLICING THE BELLIES WITH A HIGH-SPEED ROTARY SLICING BLADE OPERATING AT A SPEED BETWEEN 800-1400 REVOLUTIONS PER MINUTE.
|
||||||
| 172 | Method of smoking and cooking stockinette enclosed meat | US3510318D | 1966-12-01 | US3510318A | 1970-05-05 | KERNBACH WILFRIED A |
| 173 | Method of preparing a reassembled meat product | US3497361D | 1969-02-04 | US3497361A | 1970-02-24 | WILCOX JOSEPH C; HAFSTAD MILLARD J |
| 174 | Smoke flavoring device | US55879766 | 1966-06-20 | US3347148A | 1967-10-17 | WILLIAMS THEODORE M |
| 175 | Means for shaping articles such as meat products | US21573762 | 1962-08-08 | US3202085A | 1965-08-24 | KOMARIK STEPHAN L |
| 176 | Continuous process for the preparation of smoked sausage products | US10829661 | 1961-05-08 | US3113870A | 1963-12-10 | BARNETT HUGH W; TOM FORCE WILLIAM |
| 177 | Barbecue fuel and preparation thereof | US66783257 | 1957-06-25 | US2916365A | 1959-12-08 | SMITH CHARLES R |
| 178 | Smoked food product and method of preparing same | US6824348 | 1948-12-30 | US2507486A | 1950-05-09 | ALFRED WEISSENBACH |
| 179 | Barbecue fuel | US46413542 | 1942-10-31 | US2341377A | 1944-02-08 | HINDERER HARVEY M |
| 180 | Method of smoking frankfurters | US56038931 | 1931-08-31 | US1984435A | 1934-12-18 | FLOYD SEAVER |
QQ群二维码
意见反馈
意见反馈