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Document Title |
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7523698 |
Brine device
A device for introducing a liquid, such as brine, into an animal product, such as meat, ham and the like, comprises a mounting member on which the product can be arranged and a holder at some...
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7507428 |
Natural red pigment and food product and food material containing the pigment
The present inventors found that a natural red pigment can be obtained from hemoglobin and myoglobin whose metalloporphyrin moiety is zinc protoporphyrin, and made meat products, whale meat...
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7090881 |
Method of continuous production of dried, ground meat reconstituted as thin slabs
The invention concerns a method comprising the following steps: chopping up more or less noble meat, in a chopper; at the output of the chopper conveying the minced meat into a meat pump,...
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7037543 |
Method of extending color life of modified atmosphere packaged fresh red meat using Labiatae plant extracts
The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.
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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A plurality of smoke injection needles are inserted into or then withdrawn from tuna meat while bubbles of smoke are ejected from the smoke injection needles at intervals.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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6713106 |
Method of making bacon products
A method of making a bacon product from a frozen bacon belly is disclosed. The method includes the steps of cutting the frozen bacon belly into slices of a predetermined shape, and coating the...
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6669974 |
Method of rapid curing and processing bacon derived from pork products
Methods of curing and processing pork bellies into fully-cooked bacon have been developed that eliminates both injecting the whole pork belly with pickle solution and smokehouse treatment...
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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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6511370 |
Method of docking pork bellies
A method of processing pork bellies to produce sliced bacon comprises receiving at least one pork belly, having a flank end and a shoulder end, from a pork belly treating process. The flank end and...
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6391355 |
Method for making crunchy bacon bits
A method of making crunchy bacon bits from raw bellies. The raw bellies are sized and mixed with water and curing ingredients to form a product mixture. The product mixture is placed in a vessel...
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6331322 |
Method for processing marine products
A method for processing marine products includes a plurality of steps. First put natural charcoal in a vacuum oven and draw air out of the vacuum oven. Second, heat up the interior of the vacuum...
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6214393 |
Method of curing and processing par-cooked bacon derived from pork bellies
Methods of curing and processing pork bellies into par-cooked bacon have been developed that eliminates smokehouse treatment. The method of the present invention employs a single heating step that...
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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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6042859 |
Method for the long-term preservation of 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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5573799 |
Stabilizing cured meat color with encapsulated iron salts
The color of cured comminuted meat is stabilized by curing comminuted meat with a curing medium containing an edible iron salt encapsulated in an edible thermoresistant and oxygen-permeable material.
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5567460 |
Method of preparing fully cooked bacon derived from pork bellies
Methods of curing and processing pork bellies into fully cooked bacon have been developed that eliminates the need for smokehouse treatment with a dramatic reduction in processing time and cost....
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5489443 |
Process for treating pork cuts with PSE pork and composition thereof
Pale, soft and exudative pork (PSE pork) is particulated, an aqueous suspension of the particulated pork is prepared, and the suspension is impregnated into a cut of normal pork.
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5472722 |
Low salt curing process for preparing dry cured country ham
A method of dry curing ham to prepare dry cured country ham by the steps of: treating a ham to displace residual blood and other fluids from the ham body; pre-salting the ham while mechanically...
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5344661 |
Recyclable microwaveable bag
A microwaveable food container is provided with an accessory which contains a heat assist to facilitate heating of the food. The accessory is secured to the container along two opposite edges of...
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5238691 |
Process for coloring fish flesh
The rate of color development in fish flesh is dramatically accelerated by injecting the fish flesh with a first aqueous solution of the dye, lecithin with which to emulsify the fatty oils of the...
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5108649 |
Preserving agent, method and container for preserving fresh marine product
A preserving agent for fresh marine product comprising (A) at least one salt selected from the group consisting of chlorates, chlorites and hypochlorites; (B) iron powder; and (C) at least one...
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5059444 |
Method of producing meat products
A method of producing meat products wherein a red color pigment is dispersed throughout a block of meat, the pigment having a discoloration temperature which is higher than the sterilization...
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4948621 |
Composition for treatment meat
A composition is provided of inorganic polyphosphates which will form a clear, stable solution suitable for injection into meat products. The composition comprises sodium tripolyphosphate and a...
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4894249 |
Curing process for meats
A method for curing primal cuts of meats to provide a substantially sodium-free meat product including the steps of forming a curing composition comprising ammonium chloride, ammonium phosphate,...
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4818548 |
Method of treating fresh meat cuts
A process for treating and packing fresh meat cuts so that the fresh meat color of the cuts is retained over an extended period of time generally exceeding about twenty days, and microbial...
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4788070 |
Process for acidifying ground meats
Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid...
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4781934 |
Process and composition for curing meat
Pork and other meat products are cured with pickling solutions from which nitrite is effectively exhausted during curing, thereby avoiding nitrosoamine formation, by buffering the solutions at the...
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4753809 |
Country ham curing process
A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams;...
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4746522 |
Composition and method for treating meat to reduce moisture loss during cooking
A composition for treating meat to reduce moisture loss incurred during cooking in which the percentage of meat varies from about 9.91% to about 66.67% by total weight of the treated produced...
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4683139 |
Process for prepacking fresh meat
A process for prepacking fresh meat to enhance and improve the consistency of its quality at the point of retail sale, and to increase the shelf life of the meat, such process including the steps...
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4642239 |
Packaging of fresh meat
A method of packaging fresh meat is disclosed in which a first web of material is formed into a receptacle to receive the fresh meat and the receptacle is sealed with a second web of material. The...
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4522835 |
Process and composition for producing and maintaining good color in fresh meat, fresh poultry and fresh fish
Good color in fresh meat, fresh poultry, and fresh fish is established and maintained by subjecting such meat, poultry and fish to an atmosphere containing a low oxygen concentration to convert...
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4477475 |
Method for coloring fish flesh
A method for coloring fish flesh. An aqueous solution of a food dye is introduced into the flesh by injection via an array of a plurality of hypodermic needles. The flesh containing the injected...
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4476112 |
Food preservative composition
This invention resides in a composition for treatment of meat, poultry, fruit and vegetables to maintain the color and to preserve same. The composition comprises as essential constituents between...
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4362750 |
Production of fermented type sausage
Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.
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4357376 |
Multilayer film for primal meat packaging
A heat-shrinkable multilayer film suitable for use in the packaging of primal meat cuts wherein the first outer layer comprises a blend of ethylene-vinyl acetate copolymer, propylene-ethylene...
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4348419 |
Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in comminuted meat products and products thereof
The growth of Clostridium botulinum and the production of enterotoxin in comminuted meat products is inhibited by adding to such products an effective amount of a compound selected from the group...
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4344973 |
Method for curing and smoking pork skins to condition them for rendering
A method for processing pork skins in which a liquid smoke and a curing solution are applied to the skins after which they are continuously passed on a conveyor belt through an enclosure containing...
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4343822 |
Process for preparing cooked meat products having reduced shrinkage after refrigeration
A cooked meat product having reduced shrinkage after refrigeration is prepared by treating hot meat with an aqueous solution of an edible chloride salt present at at least about 0.5 weight percent....
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4343821 |
Process for preparing meat products having reduced shrinkage
A meat product having reduced shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first...
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4313963 |
Method for tenderizing cut meat portions
There is provided a method for tenderizing cut portions of meat, wherein the portions are slit by passing the portions into a plurality of rotating slitting blades having a plurality of discrete...
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4305965 |
Bacon and meat analogues
A bacon analogue and similar multi-phased meat products which can duplicate the texture, appearance and content of natural bacon and other multi-phased meat products is obtained by preparing a...
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4303683 |
Method for skinning animal tongue
Trimmed animal tongues are soaked in unheated edible acid, precooked in hot edible acid and then skinned.
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4282260 |
Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in smoked meat products
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...
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4279935 |
Dry sausage processing with added acid
An extremely rapid, economical and safe method of producing dry sausages comprising adding natural bactericides and bacteriostats to comminuted meats in an amount sufficient to at least inhibit...
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4265918 |
Preparation of partially dehydrated meat products
A partially dehydrated food product, especially sliced bacon, that results in improved cooked yield and reduced shrinkage is prepared by subjecting the product to hydration with a curing solution...
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4264633 |
Reassembled meat product
A process for binding pieces of cooked meat together to produce a unitary product by impregnating pieces of uncooked meat with an aqueous solution containing a source of phosphate ions, cooking the...
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