| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | Larding-needle for meat. | US1907376255 | 1907-05-29 | US867044A | 1907-09-24 | HUSS PHILIP |
| 82 | Adding an additive to a product suitable for human consumption | EP10177792.8 | 2005-04-08 | EP2253220A3 | 2013-05-08 | Kuijpers, Andries Johan Martijn; van Esbroeck, Maurice Eduardus Theodorus; van den Nieuwelaar, Adrianus Josephes |
The present invention relates to a device (41) for adding marinade to a product suitable for human consumption, in particular a meat product (2), such as for example slaughtered poultry or parts thereof, comprising: marinade supply means and addition means (4) which are connected to the marinade supply means for adding marinade on or into the product. The device comprises heating means for heating the marinade, in such a manner that the heated marinade is added on or into the product.
|
||||||
| 83 | DRIP-ABSORBENT SHEET | EP08871701.2 | 2008-11-20 | EP2253558B1 | 2012-12-19 | SHIBATA, Akira |
| 84 | SHEET FOR ABSORBING DRIP | EP08871701 | 2008-11-20 | EP2253558A4 | 2011-06-22 | SHIBATA AKIRA |
| 85 | Adding an additive to a product suitable for human consumption | EP08075223.1 | 2005-04-08 | EP1938692B1 | 2011-03-23 | Kuijpers, Andries J.M.; van Esbroeck, Maurice E.T.; van den Nieuwelaar, Adrianus J. |
| The invention relates to a device for electrostatically applying additive particles, such as garnishing leaves or dusting products, to a product (104) suitable for human consumption, in particular a meat product, such as slaughtered poultry or parts thereof. The device comprises at least one charging electrode (101), additive supply means (102) for supplying additive particles to the charging electrode, and means (105) for generating an electric field between the electrode and the product, which has a charge which is different from that of the electrode. The invention is characterized in that at least one charging electrode is designed as a supporting surface for the additive particles, and in that the additive supply means are designed for depositing the additive particles on the charging electrode, and in that the means for generating the electric field create a field such that the additive particles leave the supporting surface and jump onto the product, which is at a distance from the electrode. | ||||||
| 86 | ABSORBENT PADS FOR FOOD PACKAGING | EP09718152.3 | 2009-03-07 | EP2265136A1 | 2010-12-29 | VERSTEYLEN, Sayandro; RIEHLE, Lindsay, Snowden |
| Food packaging with absorbent food pads having one or more active agents therein is disclosed. Arrangements of absorbent structures and active agents in the absorbent food pads are provided. | ||||||
| 87 | Cooling method and system for a rotating drum | EP01400786.8 | 2001-03-27 | EP1142480B1 | 2007-06-13 | Leeds, Richard, L'Air Liquide S.A. |
| 88 | Device for injection of solid material into foods | EP02090222.7 | 2002-06-25 | EP1269861A1 | 2003-01-02 | Backus, Alan L.; Popeil, Ron |
A device to inject solid materials into foods and other objects. The device utilizes a hollow needle (21) with a moving cover (28,30) at one end. A plunger (36) moves inside the hollow needle to push contents from the needle into the object to be injected. Various apparatus for moving the can be utilized. |
||||||
| 89 | Cooling method and system for a rotating drum | EP01400786.8 | 2001-03-27 | EP1142480A2 | 2001-10-10 | Leeds, Richard, L'Air Liquide S.A. |
A method and system for controlling a temperature of products in a rotating drum employs nozzles to deliver a heat transfer fluid in a more efficient manner. The heat transfer fluid nozzles which are positioned around the interior of the rotating drum deliver the heat transfer fluid to the product in the drum when the nozzles are positioned under the product and prevent delivery of the heat transfer fluid when the nozzles are not under the product. This improves the efficiency of the heat transfer system substantially over known systems in which the heat transfer fluid is delivered continuously and a large portion of the heat transfer fluid is exhausted from the rotating drum before contacting the product. The heat transfer system also provides a self cleaning system for the nozzles which deliver the heat transfer fluid to the drum. |
||||||
| 90 | ADDING AN ADDITIVE TO A MEAT PRODUCT | EP99972894.2 | 1999-11-25 | EP1133237A1 | 2001-09-19 | VAN ESBROECK, Maurice, Eduardus, Theodorus; VAN DER EERDEN, Henricus Franciscus Jacobus Maria; VAN DEN NIEUWELAAR, Adrianus, Josephes |
| Method for treating a large number of meat products, in particular slaughtered poultry or parts thereof, in which an additive is added to the meat products. The meat products are supplied to additive-adding means using a conveyor means, the conveyor means being designed to feed the meat products sequentially in groups or separately. The additive-adding means subject each meat product or each group of meat products to an additive-adding treatment which is adapted to the corresponding meat product or to the corresponding group of meat products. | ||||||
| 91 | Kühlraum für Tumbler zur gekühlten Fleischbearbeitung | EP96810310.1 | 1996-05-15 | EP0743012A3 | 1999-10-27 | Widmer, René |
An einem Tumbler (1) für die Fleischbearbeitung, der mit einer Drehtrommel (2) und einer Antriebseinheit versehen ist, befestigt man eine lösbare Frontwand (11) , die von einem Einfüllkragen (7) durchsetzt ist. So lässt sich der Tumbler (1) frei bewegen und in eine mobile Kühlbox (10) einfahren, die von der Frontwand (11) dichtend verschlossen wird. In der Kühlbox ist ein Kühlaggregat fest angeordnet. Dies ergibt eine logistisch praktische Lösung, die auch problemlos hygienisch gereinigt werden kann. |
||||||
| 92 | MACHINE FOR THE PRECISE SALTING OF FISH | EP95915882.5 | 1995-04-17 | EP0745328A1 | 1996-12-04 | LOPEZ-GALLEGO, Jose Luis |
It is made up of a frame upon which travel trays (6) that carry the fish (4) to be seasoned with a given quantity of high salt content product, the system used to distribute this product consisting of a storage tank (13) out of which falls the product upon a distribution hopper (10) through a passage (11), being arranged inside the hopper a rotating roller (15) with slots (14) for the carriage of the seasoning product, which falls through the lower passage (12) upon the fish arranged on the trays, being the profile of the slots (14) similar to that of the fish that are located below on a tray in correspondence with the position of the slots, being the rotation speed of the driving motor used to actuate the roller determined by the weight of the trays containing the fish. |
||||||
| 93 | TEMPERATURE CONTROLLED FOOD PROCESSING APPARATUS AND METHOD | EP90916170.5 | 1990-09-21 | EP0445286B1 | 1995-11-08 | GOULD, Bruce |
| An apparatus and method for processing food products (66) including a rotatable container (10) mounted on a frame structure (12, 14, 16). There are spiral fins (62, 64) disposed in the interior of the container (10) for imparting movement to the food products (66) at least in part along an axis of rotation of the container when the container is rotated about the axis of rotation. A temperature-controlling fluid is introduced into contact with at least the spiral fins (62, 64) to effect heat transfer between the fin surface area (70, 72) and the food products (66) without direct contact between the food products (66) and the temperature controlling fluid, thereby controlling the temperature of the food processing operation. | ||||||
| 94 | TEMPERATURE CONTROLLED FOOD PROCESSING APPARATUS AND METHOD | EP90916170 | 1990-09-21 | EP0445286A4 | 1992-03-18 | GOULD, BRUCE |
| 95 | ADDING AN ADDITIVE TO A PRODUCT SUITABLE FOR HUMAN CONSUMPTION | PCT/NL2005000270 | 2005-04-08 | WO2005102063A3 | 2006-02-16 | KUIJPERS JOHAN ANDRIES MARTIJN; VAN ESBROECK MAURICE EDUARDUS; VAN DEN NIEUWELAAR ANDRIANUS J |
| A method for treating a product suitable for human consumption, in particular a meat product, such as for example slaughtered poultry or parts thereof, in which method: - a large number of products are successively supplied, optionally in groups, to an inspection station; and - each product is subjected to a visual inspection in the inspection station, in such a manner that, for example, a visually detectable defect on the respective product is detected. On the basis of the visual inspection, a decision is made as to whether the respective product should be subjected to a specific additive-addition treatment. The products to be subjected to an additive-addition treatment are successively supplied to an additive-addition station, where the products are successively subjected to an additive-addition treatment and an additive is added to at least one part of the outside of each product or the inside of each product. If desired, a visual check of the additive coating is carried out in a checking station after the additive has been applied. Preferably, the checking station is designed to carry out various visual checks, the visual check of a specific product being adapted to the previous visual inspection of the respective product prior to the application of the additive. | ||||||
| 96 | 통겉보리를 이용한 육류숙성방법 및 그 방법으로 숙성된 육류 | KR1020150030794 | 2015-03-05 | KR1020160107699A | 2016-09-19 | 이채환 |
| 본발명은통겉보리를이용한육류숙성방법및 그방법으로숙성된육류에관한것으로, 보다구체적으로는진공포장지내부를통겉보리층, 육류층및 통겉보리층의순으로형성되도록채워서통겉보리가육류를완전히감싸게한 뒤에진공포장하여저온숙성고에서숙성되는왯에이징방법으로육류를숙성시키는통겉보리를이용한육류숙성방법및 그방법으로숙성된육류에관한것이다. | ||||||
| 97 | 부패하기 쉬운 대상물 또는 액체의 처리장치 및 그 장치의 제조방법 | KR1020097007042 | 2007-09-05 | KR101429730B1 | 2014-08-12 | 추아,로유 |
| 본 발명에 의하면, 부패하기 쉬운 대상물 또는 액체의 처리장치 및 해당 장치의 제조방법이 제공된다. 상기 방법은 1개의 자성 재료를 복수개의 단편으로 파단하는 단계; 상기 자성 재료의 파단 동안 상기 단편들의 서로에 대한 이동을 억제하는 단계; 및 상기 자성 재료의 복수개의 단편들을 포함하는 자성 구조체를 형성하는 단계를 포함한다. 자성 구조체, 자성 재료, 단편, 고정 요소, 부패하기 쉬운 대상물 | ||||||
| 98 | 항균 및 항산화 력을 가진 목재 판을 이용한 생선 포장재의 제조방법 | KR1020080098808 | 2008-10-08 | KR1020100039728A | 2010-04-16 | 이병춘 |
| PURPOSE: A method of manufacturing fish packaging materials using a wood board is provided to prevent acidification and oxidation while reducing fish smell of the materials by sealing and vacuum-packing the fish containing a large amount of unsaturated fatty acid. CONSTITUTION: A method of manufacturing fish packaging materials includes the following steps: preparing wrapping materials by naturally drying cut Chamaecyparis obtuse, Abies koreana, Cryptomeria japonica, Chamaecyparis pisifera, Abies holophylla, Juniperus chinensis, Pinus densiflora, Pinus koraiensis etc for 25 ~ 30 days(S1); processing log into a wood board for packaging glass/potery dish and a wood board for packaging polypropylene dish(S2); vacuum-lacking semi-dried raw Pacific saury(Gwamegi) etc with the wood board(S3); processing an embossing groove and an embossing molded body on an inclined plane part with a depth of 2 ~ 3 mm. | ||||||
| 99 | 부패하기 쉬운 대상물 또는 액체의 처리장치 및 그 장치의 제조방법 | KR1020097007042 | 2007-09-05 | KR1020090077905A | 2009-07-16 | 추아,로유 |
| A device for treating perishable objects or liquids and a method of fabricating the device. The method comprising breaking a single piece of magnetic material into a plurality of pieces; inhibiting movement of the pieces with respect to each other during the breaking of the magnetic material; and forming a magnetic structure comprising the plurality of pieces of the magnetic material. | ||||||
| 100 | 온도제어 식품가공장치 및 방법 | KR1019910700471 | 1990-09-21 | KR100182786B1 | 1999-03-20 | 고울드,브루스 |
| 프레임 구조체(12, 14, 16)상에 집적된 회전가능 콘테이너(10)를 포함한 식품가공물(66) 가공장치 및 방법. 콘테이너가 회전축에 따라 회전하는 경우 콘테이너의 회전축에 따라 적어도 약간의 식품가공물(66)의 운동을 가져오는 콘테이너(10) 내부에 장착된 나선핀(62, 64)이 존재한다. 식품가공 작동온도를 제어하기 위해 식품가공물(66)과 온도제어유체 사이에 직접적인 접촉없이 핀표면(70, 72)과 식품가공물(66) 사이에 열전달을 가져오도록 온도제어유체가 도입되어 온도제어유체가 적어도 나선핀(62, 64)과 접촉된다. | ||||||
