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7214398 |
Method for producing a pH enhanced comminuted meat product
A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to...
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7094435 |
Method for treating meat products with carbon monoxide
Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid...
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6936293 |
Method for preserving tuna
A plurality of smoke injection needles are inserted into or then withdrawn from tuna meat while bubbles of smoke are ejected from the smoke injection needles at intervals. The smoke is produced by...
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6777012 |
Seafood preservation process
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...
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6767568 |
Meat processing scheme
A method and apparatus for processing meat is provided. According to the method, a meat product is positioned within an interior volume of a decompression chamber. A pressure differential is...
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6615908 |
Method of transporting or storing perishable produce
The invention allows cool rooms or sea containers designed for frozen goods to handle produce requiring more precisely controlled temperatures and conditions, e.g., vegetables and fruits requiring...
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6521275 |
Meat preservation process using a carbon monoxide and helium gas mixture
A meat preservation process using a carbon monoxide and helium mixture as a preservant which achieves a limited penetration into the meat such that the color of the meat is not altered after...
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6426106 |
Method for making a cold water soluble tea extract
A method for making a cold water soluble black tea extract. The method involves extracting tea solids from black tea leaves using an extraction liquid to provide a whole tea extract, oxidizing the...
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6406728 |
Method for treating ammoniated meats
An initial comminuted meat product (21) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device (12) to produce a...
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6296887 |
Process for producing tea concentrates
A process for preparing tea concentrates particularly those suitable for making cold soluble instant tea products. The process involves preparing an extract of tea leaves that contains insoluble...
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6274185 |
Method of controlling browning reactions using noble gases
A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a...
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6270829 |
Carbon monoxide saturated, preserved raw meat
A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and...
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6268001 |
Method and device for preserving food products
A method for preserving a food product includes the steps of placing the food product in a gastight chamber, lowering the pressure in the chamber, introducing into the chamber a first quantity of...
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6113962 |
Preservation of color of stored meat using noble gases
A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble...
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6099881 |
Method of curing food products
A method of curing meat, or other food products, using nitrogen dioxide gas. In a preferred method, the food product is exposed to nitrogen dioxide gas at a concentration in excess of 0.4 ppm. The...
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6045845 |
Oxygen atmosphere packaging of meat
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5965185 |
Transportable and size-adjustable apparatus with multiple air flow control units for ripening of fresh produce
A transportable and size-adjustable ripening apparatus for controlled ripening of produce includes a chamber defined by a ceiling, a floor, and walls connecting the ceiling and the floor. The...
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5820914 |
Processing of soluble tea solids
This invention concerns a method of altering the colour characteristics of a tea composition, including treating a tea infusion that contains cold water soluble tea solids but is substantially free...
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5789007 |
Method and apparatus for controlled ripening of fresh produce
A ripening room for controlled ripening of produce includes a chamber defined by a ceiling, a floor, and a plurality of walls connecting the ceiling and the floor. The chamber is configured to...
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5658607 |
Process for shipping and ripening fruits and vegetables
A method for uniformly controlling the ripening of bananas and other perishable products from harvest to delivery, wherein a combination shipping and ripening container having an internal volume...
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5460841 |
Process for ripening bananas and other produce
A method for uniformly controlling the ripening of bananas and other perishable products from harvest to delivery, wherein a combination shipping and ripening container having an internal volume...
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5250317 |
Products from treatment of black tea
Black tea leaves are oxidized to provide treated leaves from which aqueous tea extracts which have minimal turbidity, particularly when cooled, may be obtained. The oxidation reaction is performed...
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5139802 |
Oxidation of tea
Green and Oolong tea leaves are oxidized to alter the organoleptic and aesthetic characteristics of aqueous extracts obtained therefrom and to provide extracts which have minimal turbidity,...
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5130154 |
Treatment of black tea
Black tea leaves are oxidized to provide treated leaves from which aqueous tea extracts which have minimal turbidity, particularly when cooled, may be obtained. The oxidation reaction is performed...
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4919955 |
Method for packaging perishable products
A method and apparatus for packaging perishable products is disclosed, said method and apparatus enabling the alteration of the gaseous environment surrounding a given product. The packaging system...
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4779524 |
Apparatus for controlling the ripening of fresh produce
In a method and apparatus for controlling the ripening of fresh fruit, a stack of fruit boxes is spiral wound with a transparent synthetic resin strip around the four vertically oriented faces of...
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4411921 |
Method for inhibiting fungal growth on fresh fruits and vegetables
The growth of harmful fungi on fresh fruits and vegetables is inhibited by maintaining them in a modified atmosphere including carbon monoxide, carbon dioxide, oxygen and nitrogen.
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4400291 |
Ethylene gas generating composition
An ethylene gas generating liquid composition for catalytic conversion to ethylene. Ethanol is the primary ingredient of the liquid composition but there is also present 1.0% to 15% methanol, 0.1%...
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4224347 |
Process and package for extending the life of cut vegetables
To extend their shelf life, certain vegetables are placed in enclosures that are at least as permeable to carbon dioxide, carbon monoxide and oxygen as low density polyethylene that is not more...
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4089983 |
Color-stabilized semi-moist food and process
A semi-moist food containing an animal protein source is color stabilized by reacting carbon monoxide with the animal protein source, to provide a satisfactory color.
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4001446 |
Color stabilized product and process
Formulating a retart stable, red color in an animal protein source by slurrying the protein, adding a reducing agent, reacting with carbon monoxide and recovering the stabilized red color. The...
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3951610 |
Gas generating apparatus
A portable olefin gas generating apparatus such as for generating ethylene to initiate the ripening of various climateric fruits. A reaction liquid is fed by gravity to a reaction chamber where it...
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3924010 |
Method for ripening fruit in atmosphere of ethylene and carbon dioxide
A non-flammable composition useful for ripening fruit consisting of a liquid solution of ethylene and carbon dioxide, containing from about 1 to 6.3 wt.-% ethylene and from about 93.7 to 99 wt.-%...
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3859450 |
PROCESS FOR PREVENTING MELANOSIS IN SHELLFISH
A process and apparatus for preventing melanosis in shellfish which are to be preserved for freezing are disclosed in which shellfish in a container are covered with an aqueous solution of an...
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3648474 |
BEEF REFRIGERATION AND PRESERVATION METHOD
Fresh beef is both refrigerated and preserved during transit by providing a liquid mixture comprising 7-15 mol percent oxygen and 85-93 mol percent nitrogen in a storage container, and spraying...
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3620765 |
METHOD AND APPARATUS FOR RIPENING FRUIT AND THE LIKE
A process for accelerating the ripening of unripe fruits in boxes, such as bananas, tomatoes, melons, pears, avocadoes, and the like, wherein the fruit is subjected to a timed ripening initiation...
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3549387 |
PROCESS FOR PREPARING AN AERATED SHORTENING COMPOSITION
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3535127 |
PROCESS OF MAKING DEHYDRATED APPLESAUCE
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3484247 |
CONVERSION OF GREEN TEA USING OZONE
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3484246 |
ALKALINE CONVERSION OF GREEN TEA
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3470000 |
FROZEN MUSHROOM PRODUCT
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3453119 |
STORAGE OF FRESH LEAFY VEGETABLES
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3445236 |
PRESSURE CONVERSION OF GREEN TEA
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3386836 |
Process for the production of cured meat products
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3234028 |
Process for banana ripening
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3220855 |
Meat curing process
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3122748 |
Meat package and method of preparing same
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3119696 |
Processes for tenderizing meat employing water and gas under pressure
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3069272 |
Process for destroying microscopic organisms in meat
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3047404 |
Packaging red meats
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