| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 181 | Apparatus for removing skins from onions | US56614031 | 1931-09-30 | US1984237A | 1934-12-11 | CYRIL SOUTHAN LAURENCE |
| 182 | Cutting machine | US31821628 | 1928-11-09 | US1744795A | 1930-01-28 | POWELL RICHARD L |
| 183 | Onion topper | US14880026 | 1926-11-17 | US1744251A | 1930-01-21 | URSCHEL WILLIAM E |
| 184 | Cutting machine | US1668286D | US1668286A | 1928-05-01 | ||
| 185 | Vegetable-topping machine | US55478022 | 1922-04-18 | US1489061A | 1924-04-01 | EPHRAIM BURDICK |
| 186 | Onion-topping machine | US41855820 | 1920-10-21 | US1379049A | 1921-05-24 | SCHROEDER FRANK J |
| 187 | Onion-topping machine | US40612820 | 1920-08-26 | US1368487A | 1921-02-15 | CIHAK JR ANTON |
| 188 | Fruit-peeling apparatus. | US1902090215 | 1902-01-17 | US739953A | 1903-09-29 | CHOATE WALTER A |
| 189 | Gustav henkel | US603082D | US603082A | 1898-04-26 | ||
| 190 | Smut-machine | US25594D | US25594A | 1859-09-27 | ||
| 191 | Method for removing an outer surface of produce | US14605825 | 2015-01-26 | US10080382B2 | 2018-09-25 | Matthew Ramos; Adam Wagner |
| Shown herein is a vessel having a rigid cylinder having an inside surface, an outside surface, a middle area, a first end and a second end opposite the first end. The first end is open. A frictional surface is located on the inside surface of the cylinder and in the middle area of the cylinder, and is capable of engaging with produce placed inside the cylinder. A first mounting surface extends from the first end of the cylinder and a first cap is removable and configured to couple with the first mounting surface on the first end. The outside surface of the cylinder is configured to engage with a hand of a user. When the produce is placed inside the cylinder and the user shakes the vessel, the produce engages the frictional surface to remove an outer surface of the produce. | ||||||
| 192 | Pasteurization System for Root Vegetables | US14977047 | 2015-12-21 | US20160106138A1 | 2016-04-21 | David Howard |
| A system and method for pasteurizing the surface of a food product includes a flame pasteurizing means arranged to transfer heat to an outer layer of the food product as it is carried by a cook belt. The flame pasteurizing means provides a medium that engulfs more than 50% of the surface area of the skin or outer layer and raises the temperature of the outer layer to at least 145° F. (about 62.8° C.). A washing means, arranged at an exit point of the flame pasteurizing means, removes the raised temperature outer layer and stops heat transfer to an adjacent inner layer of the food product. The pasteurized and washed product retains the same color and flavor as that of the unpasteurized product. | ||||||
| 193 | Method and apparatus for treatment of food products | US11471327 | 2006-06-20 | US09241497B2 | 2016-01-26 | John Luchansky; Neil Goldberg; Alan Oser |
| Method of treating a food product in a container to reduce or inhibit a microbial population on the food product, involving applying to the container an antimicrobial solution (applied in an amount effective to reduce or inhibit the microbial population), and placing the food product in the container. Also a system for treating food products, involving a bagging system, a spray system, and a rotating assembly for returning a spray wand to a resting position. | ||||||
| 194 | Collapsible bread dough rising box | US12276307 | 2008-11-22 | US08939069B2 | 2015-01-27 | Michael W. Taylor |
| A collapsible bread dough rising box is disclosed that can be assembled for warming bread dough during rising, and then collapsed into a folded middle section held between a top member and bottom for easy transport and storage. The box can be large enough to hold a large mixing bowl or several bread pans. A multi-position switch or thermostat can be used to maintain the internal temperature at a desired value between 80 and 120 degrees Fahrenheit. Ventilation channels can be cooperative with the thermostat. Lights can indicate power on, heater on, desired temperature reached and/or safety mechanism activated. Hinges can connect the top member and the middle member to the bottom, for easy assembly and folding. The box is affordable for home bakers. In preferred embodiments the middle is composed of molded plastic panels and living hinges that snap together, thereby further minimizing the cost. | ||||||
| 195 | Seafood boiler apparatus | US13100402 | 2011-05-04 | US08904924B1 | 2014-12-09 | Sal Piazza |
| A cooking apparatus provides a frame for supporting a pot or cooking vessel. A basket is sized a shaped to fit the interior of the pot or cooking vessel. The pot is movable from a cooking position to intermediate draining position to a discharge position. In the discharge position, a pot lid is receptive of food articles that had been cooked. The lid is preferably pivotally attached to the frame and/or cooking vessel. | ||||||
| 196 | Method and Apparatus for Topping Vegetables | US12093587 | 2006-11-17 | US20080314014A1 | 2008-12-25 | David Nicholson |
| A vegetable topping device comprises at least one rotatable blade and a plenum chamber and further comprises an outlet: characterised in that, in use, the rotating blade(s) generate an airflow which lifts the vegetable tops such that they are cut by the blade(s) and are then directed to the outlet from the plenum chamber by their entrainment in the airflow in combination with the plenum chambers inherent shape. | ||||||
| 197 | Device for treating bulbous or tuberous plants | US10998762 | 2004-11-29 | US07433059B2 | 2008-10-07 | Gerard Cornelis van der Knijff; Arie van der Knijff; Erwin Paul Maria Bakker |
| Device for treating bulbous or tuberous plants, particularly onions, provided with a green end and a root end and a bulb axis extending therethrough, comprising means for holding the bulbs, means for cutting the green end and the root end off from the bulbs, means for by means of image registration determining the orientation in the device of the bulbs held in the holding means, and means for orienting the onions in an orientation adjusted to the cutting means on the basis of said determination. | ||||||
| 198 | Method and apparatus for treatment of food products | US11471327 | 2006-06-20 | US20070020366A1 | 2007-01-25 | John Luchansky; Neil Goldberg; Alan Oser |
| Method of treating a food product in a container to reduce or inhibit a microbial population on the food product, involving applying to the container an antimicrobial solution (applied in an amount effective to reduce or inhibit the microbial population), and placing the food product in the container. Also a system for treating food products, involving a bagging system, a spray system, and a rotating assembly for returning a spray wand to a resting position. | ||||||
| 199 | Apparatus for peeling outer skins of garlic using wet process | US10532762 | 2003-11-05 | US20060096470A1 | 2006-05-11 | Sung Baek |
| Disclosed is an apparatus for peeling the outer skins of garlic using a wet process that is provided with a garlic bulb splitting part (100) and a garlic clove peeling part (200) that have different structures from each other, to thereby improve the capabilities both in the separation of the garlic bulbs and the peeling of the outer skins of the garlic cloves and to thereby improve the separation of the garlic meats from the outer skins in the steps where the garlic cloves are put into each garlic clove peeling part (200), and with a separate water discharging tank (700) for purifying the water used for the peeling of the garlic before discharging to thereby prevent environmental contamination. | ||||||
| 200 | Method and apparatus for processing vegetables | US10859864 | 2004-06-02 | US20050175752A1 | 2005-08-11 | J. Kevin Alsobrook; Antonio Cicchino; Jose Bojorquez |
| According to certain embodiments of the invention, there is provided a method and an apparatus relating to an infeed for positioning the green onions in a generally horizontal position on a conveyor and a transition conveyor for transporting the horizontally disposed green onions and transporting them to a substantially vertical disposition to present them to a peeler for removing the outer skins of the onion and a de-rooter for shortening or removing the roots from the onions. | ||||||
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