| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 用于降低食品产品中致病微生物的计数的组合物和方法 | CN201380019238.2 | 2013-02-19 | CN104411177A | 2015-03-11 | 理查德·赫尔; 莫·枚·拖乐多; 罗枚奥·拖乐多 |
| 本发明公开了在食品产品例如即食肉类和家禽产品中减少致病微生物数量的组合物和方法。在各种实施方案中，所述组合物和方法包含添加有一种或多种精油的抗菌组合物。 | ||||||
| 2 | 一种速冻调味粘粉竹荚鱼片的制作方法 | CN201510803157.2 | 2015-11-19 | CN105325934A | 2016-02-17 | 袁玉刚; 张艳; 李英霞 |
| 本发明公开了一种速冻调味粘粉竹荚鱼片的制作方法。其是解决现有竹荚鱼制品腥味较重及口感不佳、无鲜鱼味道、保质期短的问题。其是冷冻并盐水解冻的新鲜竹荚鱼为原料，去背部硬刺和鱼头，沿椎骨将两侧鱼体片开，去除内脏，取鱼体去除腹骨及鱼刺，得无刺竹荚鱼片；将无刺竹荚鱼片流水清洗后入盐糖水中浸泡降低组胺，洗去鱼片表面盐糖后置于清水中进行超高压处理，再浸入调味液中浸渍入味后将其表面浮液沥干，将鱼片外表面挂浆料、粘面包粉，再经电子束冷杀菌，速冻，包装，检测合格而成。本发明的制作方法工艺先进、工序合理、操作性强。按照该方法制作出的鱼片安全卫生、保质期长、味道鲜醇、风味独特、食用方便。 | ||||||
| 3 | 一种封鳊鱼的加工方法 | CN201410350991.6 | 2014-07-22 | CN104172278A | 2014-12-03 | 杨立; 许瑞红 |
| 一种封鳊鱼的加工方法，涉及食品加工技术领域，工艺流程为：原料预处理、腌料配制、腌制、风干、定量、封口、真空包装、打码、冷藏；本发明降低腌制时食盐用量，通过控制天然香辛料和白酒的用量来达到抑菌防腐目的；通过低温冷风干燥和添加天然营养剂VC和VE来防止鱼体氧化发黄问题。本发明的技术方案是在大量试验的基础上并结合现代食品加工的卫生与安全要求和人们追求低盐、健康、营养的饮食需求以及产品市场流通需要，采用科学调配和现代化设备加工而得到的，有效解决了封鳊鱼的贮藏期间颜色发黄和品质变差的问题。应用本技术加工成的封鳊鱼味道鲜美，风味独特，经公司技术研发中心贮藏期试验，在0-4℃下贮藏期能达到六个月以上。 | ||||||
| 4 | 具有稳定的氧化还原性质的组合物和稳定氧化还原性质的方法 | CN03824262.1 | 2003-07-23 | CN1688345A | 2005-10-26 | 弗拉基米尔·米罗诺维奇·德沃尔尼科夫 |
| 在此提供具有稳定的氧化还原性质的组合物，其相应于具有自发变化的氧化还原性质的水溶液和/或含原料水，其特征在于氧化还原电势的自发增加，在该组合物中氧化还原性质是通过添加具有不带电极性取代基的氨基酸和/或其衍生物和/或包含所述氨基酸和/或其衍生物和/或其混合物的肽来得到稳定。该组合物可用于食品工业，医学，兽医，制药，化妆品工业，浴疗学，农业，养鱼和其它领域。 | ||||||
| 5 | ミオグロビン含有食品鮮度劣化抑制材およびその用途 | JP2016523608 | 2015-05-27 | JP6420830B2 | 2018-11-07 | 道畑 直起; 石田 真司; 寺田 武徳; ▲高▼原 淳志; 有路 昌彦 |
| 6 | Stabilization method of composition and redox properties with stabilized redox properties | JP2004545111 | 2003-07-23 | JP2006507378A | 2006-03-02 | ミロノビッチ ドボルニコフ，ブラディミル |
| 本発明の組成物は安定化酸化還元特性を示し、酸化還元特性が、中で、中立極性置換基を有するアミノ酸および／またはそれらの誘導体、および／または該アミノ酸を含有するペプチドおよび／またはそれらの誘導体および／またはそれらの混合物の添加により安定化され、酸化還元特性の自発的修正を有すると共にその酸化還元電位の自発的増大を特徴とする、水溶液および／または原料含有水の形態をとって具体化されると共に、これは、食品産業、医薬、動物薬、製薬産業、化粧品工業、温泉学、農業、養魚業、および他の関連技術用に用いることができる。 | ||||||
| 7 | ミオグロビン含有食品鮮度劣化抑制材およびその用途 | JP2016523608 | 2015-05-27 | JPWO2015182791A1 | 2017-04-20 | 直起 道畑; 真司 石田; 武徳 寺田; 淳志 ▲高▼原; 昌彦 有路 |
| 本発明はミオグロビン含有食品の鮮度劣化を抑制することができる簡便な手段を提供することを目的とする。本発明は、高分子化合物を含む基材、及び、前記基材の表面の少なくとも一部を被覆する抗酸化剤、及び/又は、前記基材の表面の少なくとも一部を形成する層に担持された抗酸化剤を含み、前記基材の表面のうち前記抗酸化剤が存在する部分の面積に対し、前記抗酸化剤が0.01g/m2以上、20g/m2以下含まれる、ミオグロビン含有食品の鮮度劣化を抑制するための、ミオグロビン含有食品鮮度劣化抑制材に関する。 | ||||||
| 8 | Method of processing meat products | JP23108699 | 1999-08-18 | JP3566888B2 | 2004-09-15 | エイチ．リチャードソン エドワード; エイ．ガッツマン ティモシー; ジェイ．リード パメラ; ジェイ．アンダーソン ブライアン; アール．コーズ ブルース; エイ．グラブ ローレンス |
| Described is a method of sanitizing meat product using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing meat product containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid. | ||||||
| 9 | Treatment of meat product | JP23108699 | 1999-08-18 | JP2000060418A | 2000-02-29 | GUTZMANN TIMOTHY A; ANDERSON BRIAN J; REED PAMELA J; CORDS BRUCE R; GRAB LAWRENCE A; RICHARDSON EDWARD H |
| PROBLEM TO BE SOLVED: To provide a method for treating a meat product with a specific antimicrobial composition to reduce microbial colonies such as Escherichia coli in the meat product. SOLUTION: This method comprises treating a meat product with an antimicrobial composition comprising (A) pref. 4-12 wt.% of a ≤12C mono- or di-peroxycarboxylic acid ≥2 ppm in effective antimicrobial level and (B) pref. 20-50 wt.% of a ≤18C carboxylic acid (pref. acetic or lactic acid) ≥20 ppm in effective antimicrobial level and pref. containing 5-10 wt.% of hydrogen peroxide; wherein the component A is pref. a mixture of peroxyacetic acid and peroxyoctanoic acid in molar ratio of (10:1) to (1:1). For the treatment, it is recommended that a meat product is sprayed with the above composition at <60°C under a pressure of 50-500 gauge psi; and it is preferable that the reduction in microbial colonies is attained by a factor of ≥3 log10. COPYRIGHT: (C)2000,JPO | ||||||
| 10 | MATERIAL FOR INHIBITING DEGRADATION IN FRESHNESS OF MYOGLOBIN-CONTAINING FOOD, AND USE OF SAME | EP15799230 | 2015-05-27 | EP3155901A4 | 2017-11-01 | MICHIHATA NAOKI; ISHIDA SHINJI; TERADA TAKENORI; TAKAHARA ATSUSHI; ARIJI MASAHIKO |
| An object of the present invention is to provide a simple measure which can suppress freshness deterioration of a myoglobin-containing food. The present invention relates to a myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising: a substrate comprising a polymer; and an antioxidant with which at least a part of the surface of the substrate is covered, and/or an antioxidant supported in a layer forming at least a part of the surface of the substrate; wherein 0.01 g/m 2 or more and 20 g/m 2 or less of the antioxidant is included relative to the area of the part in which the antioxidant is present, of the surface of the substrate. | ||||||
| 11 | A PROCESS FOR OBTAINING A FILM COMPRISED OF THE INCORPORATION OF NATURALLY-SOURCED ANTIMICROBIAL AGENTS IN A POLYMERIC STRUCTURE TO DEVELOP PACKAGES FOR INCREASING THE SHELF LIFE OF REFRIGERATED MEAT, PREFERENTIALLY REFRIGERATED FRESH SALMON | EP11805937.7 | 2011-12-02 | EP2646496B1 | 2015-02-11 | GUARDA, Abel; RUBILAR, Javiera; GALOTTO, María José |
| 12 | METHOD AND APPARATUS FOR TREATING MEAT PRODUCTS WITH CARBON MONOXIDE | EP05724391.7 | 2005-03-02 | EP1732406A1 | 2006-12-20 | ROTH, Eldon |
| Carbon monoxide is injected into the interior of the meat product (308) along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the volume of the meat product (308). This desired saturation level may vary depending upon the nature of the meat product (308) being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The liquid added to meat product (308) may be added simultaneously with the carbon monoxide or may be added as a pre-treatment before application of carbon monoxide or as a post-treatment after the application of carbon monoxide. | ||||||
| 13 | Method for treating meat products with carbon monoxide | US11502841 | 2006-08-11 | US09445620B2 | 2016-09-20 | Eldon Roth |
| Carbon monoxide is injected into the interior of the meat product along with one or more pH modifying materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the treated volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The pH modifying material is injected into the interior of the meat product either simultaneously with the carbon monoxide, or as a pre-treatment before application of carbon monoxide, or as a post-treatment after the application of carbon monoxide. | ||||||
| 14 | ANTIMICROBIAL PACKAGING SYSTEM | US15048830 | 2016-02-19 | US20160167815A1 | 2016-06-16 | Phillip W. Blattner; James C. Graves; Gary B. Hersh; David M. Kalscheur; Steven J. Scott; Joaquin L. Urias |
| Implementations of the present invention extend to sanitary systems, methods, and devices configured to package food items with an even coating of an accurate amount of sanitizing agent, such as an antimicrobial agent. In one implementation, an exemplary system comprises a combination of air nozzles, anti-bacterial spray nozzles or spray headers, metering valves, and timers to achieve uniform distribution of an antimicrobial solution into a product package, and subsequently provide a uniform distribution of the antimicrobial solution to the food item. | ||||||
| 15 | Antimicrobial packaging system | US13475796 | 2012-05-18 | US09296504B2 | 2016-03-29 | Phillip W. Blattner; James C. Graves; Gary B. Hersh; David Michael Kalscheur; Steven Joseph Scott; Joaquin L. Urias |
| Implementations of the present invention extend to sanitary systems, methods, and devices configured to package food items with an even coating of an accurate amount of sanitizing agent, such as an antimicrobial agent. In one implementation, an exemplary system comprises a combination of air nozzles, anti-bacterial spray nozzles or spray headers, metering valves, and timers to achieve uniform distribution of an antimicrobial solution into a product package, and subsequently provide a uniform distribution of the antimicrobial solution to the food item. | ||||||
| 16 | Antimicrobial packaging system | US12918304 | 2010-08-16 | US09266633B2 | 2016-02-23 | Phillip W. Blattner; James C. Graves; Gary B. Hersh; David M. Kalscheur; Steven J. Scott; Joaquin L. Urias |
| Implementations of the present invention extend to sanitary systems, methods, and devices configured to package food items with an even coating of an accurate amount of sanitizing agent, such as an antimicrobial agent. In one implementation, an exemplary system comprises a combination of air nozzles, anti-bacterial spray nozzles or spray headers, metering valves, and timers to achieve uniform distribution of an antimicrobial solution into a product package, and subsequently provide a uniform distribution of the antimicrobial solution to the food item. | ||||||
| 17 | Compositions and methods for lowering counts of pathogenic microorganisms in food products | US13770705 | 2013-02-19 | US09265266B2 | 2016-02-23 | Richard Hull; Mo Mui Toledo; Romeo Toledo |
| Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial compositions with one or more essential oils added. | ||||||
| 18 | Packaging inserts with myoglobin blooming agents, packages and methods of packaging | US13865715 | 2013-04-18 | US08802204B2 | 2014-08-12 | Matthew LeRoy Mengel; Douglas Mark Latreille; Dan G. Siegel |
| Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided. | ||||||
| 19 | Packaging Inserts With Myoglobin Blooming Agents, Packages and Methods of Packaging | US13865715 | 2013-04-18 | US20130266755A1 | 2013-10-10 | Matthew LeRoy Mengel; Douglas Mark Latreille; Dan G. Siegel |
| Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided. | ||||||
| 20 | Packaging inserts with myoglobin blooming agents, packages and methods for packaging | US11523953 | 2006-09-20 | US08470417B2 | 2013-06-25 | Matthew LeRoy Mengel; Douglas Mark Latreille; Dan G. Siegel |
| Food packaging inserts comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products, food packages, and methods of food packing comprising the same, are provided. | ||||||
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