Matches 1 - 50 out of 130 1 2 3 >
Match Document Document Title
7147881 Method for producing a composite dough-based product  
A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting...
7033625 Labelless, rolled food item and its fabrication  
A rolled food item ( 110 ) is fabricated by rolling a strip of support material ( 16 ) and food ( 14 ) about its leading end ( 136 ) into a roll. Prior to its rolling into the roll, a deposit ( 144...
7022360 Method of producing a frozen marinated reconstituted meat product  
An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and...
6676986 Method of making formed food puree products  
A method of making formed food products from food purees is disclosed. These products are ideal for use with children or adults who are unable to effectively chew their food due to age or illness....
6410067 Equine neutraceuticals  
We describe a highly stable oat oil-conjugated linoleic acid isomeric mixture composition as an ingredient in an oral neutraceutical supplement and method of delivery to equine that meets the...
6403132 System and method for forming cereal food products  
A apparatus and method for infusing flavors into cereal grains and agglomerating the grains into a unitary food product. Grains of cereal, powdered soluble flavors and a moisturizing liquid are...
6267998 Multi-layer toaster product and method for making same  
A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides...
6248381 Method of reconstituting meat from trims  
An improved method of reconstituting meat from trims of fish, poultry, pork or beef comprises the steps of freezing the trims, configuring the frozen trims and compressing the frozen trims with an...
6224927 Process for preparing bacon chips and patties  
Bacon chips, bacon patties and bacon pizza topping products are provided from meat sources which include ends and pieces of cured bacon bellies which are bound together by an uncooked meat...
6165520 Cylindrical food consisting of a plurality of concentric cylindrical layers  
A hollow cylindrical food product includes a plurality of cylindrical food layers oriented concentrically one within the other and including at least a radially innermost food layer that is...
6143336 Apparatus and method for forming cereal food products  
A apparatus and method for infusing flavors into cereal grains and agglomerating the grains into a unitary food product. Grains of cereal, powdered soluble flavors and a moisturizing liquid are...
6054146 Wax-based fish food compositions, articles and related methods  
Fish aquarium owners are enabled to feed fish during an extended absence through the use of wax-based fish food compositions. Fish food and a water-expandable material, such as clay, are...
5894026 Method of making a food composite comprising herring eggs  
A composite food substance having an adhesion enhanced seafood substrate and washed herring eggs adhered to a surface of the substrate. The seafood substrate may be kelp.
5863583 Method for making edible toy figures constructed of breakfast cereal  
A method for making an edible, full-dimensional toy figure constructed of prepared cereal for consumption with an edible liquid, such as milk and the like, wherein a multiplicity of discrete,...
5827553 Edible adhesive  
The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible...
5817355 Shelf stable shaped grain products  
This invention relates to a process for making shelf stable, shaped grain products, whose textures are comprised of visible, fully-cooked cereal grains joined together, and having said grains...
5804235 Edible toy figures constructed of breakfast cereal  
An edible, full-dimensional toy figure constructed of prepared cereal for consumption with a liquid, such as milk and the like, includes a multiplicity of discrete, individual prepared cereal...
5736181 Process for the production of egg royale  
Egg royale and process for the production of egg royale by coagulation of a mass containing whole egg, characterized in that a premix containing more than 10% by weight moisture is produced from...
5693353 Process for preparing edge-to-edge assembled bacon slices  
Assembled bacon slices which do not overlap are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded...
5573792 Method of growing fish or crustaceans at increased conversion, growth and survival rates  
A method of growing fish and crustaceans at increased conversion, growth and survival rates by feeding the fish or crustacean with a particulate foodstuff composition which includes...
5514397 Process for making a layered dough sheet product  
A process for making dough products having alternating bands with different characteristics, such as color, flavor or composition, includes several processing steps. First, a plurality of dough...
5510133 Process for preparing foodstuffs based on reformed and cured herring roe  
A process is provided herein for producing a variety of reformed and cured herring roe mixed foods including "herring roe on kelp", "herring roe on shellfish" and "herring roe with kamaboko" by...
5429831 Marinated meat and poultry products having a glazed coating and method for producing such products  
Poultry parts are exposed to a marinade so that the marinade is absorbed by the parts and the outer surface of the parts has an adhesive myosin protein binder disposed thereon. The parts are then...
5387424 Process for bonding formed meat to bone  
A process for bonding formed meat to bone to create the appearance and texture of a natural cut of meat by utilizing techniques known in the art to release protein from pieces of meat, which...
5298268 Seasoned snack foods and methods for production thereof  
A low fat content, seasoned, cereal-based snack food having a low moisture content is produced. An adhesive for the seasoning is an at least partially amorphous form of a mixture of at least one...
5254355 Process for beverage tablets and products therefrom  
A rapidly-dissolving, sugar-free beverage tablet is made by formulating a mix containing from 20% to 70% mannitol, from 1% to 20% water-soluble CO 2 -generator, intensive sweetener and food acid....
5234372 Tendon extraction system  
A processed food item utilizing a complete tenderloin section of a turkey having an approximate full length as naturally exists for this portion of the turkey, comprising a single cut of meat...
5188854 Process for preparing a fish analog  
A process for producing a seafood analog product comprising the steps of mixing chunks of a natural fish and a binder to coat the surfaces of the chunks with the binder, the chunks being frozen and...
5071665 Process for preparing a proteinaceous food product  
A process for preparing a proteinaceous food product comprises passing a wet dough of a mammalian and/or avian meat protein, at least part of which is functionally inert protein, between a pair of...
5071661 Process for dehydrating potato products  
A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food...
5017393 Process for preparing restructured meat  
A method for producing restructured meat is disclosed comprising the fragmentation of a muscle into strips; the formation of an elongate block by superposing said strips in a direction generally...
4975294 Process for making a restructured meat product  
Raw meat is sliced into wafer-thin slices having coarse and irregular surfaces and fibrils protruding therefrom. The slices are intertangled with each other through the fibrils to form a cohesive...
4879126 Method for preventing distortion in the shape of fried strand-like expanded snacks  
A deep-fat fried expanded snack product is made from a moist dough according to a technique which prevents undue distortion of the snack during frying. The dough can include cooked potato solids,...
4874623 Method for making a coextruded meat product  
A meat product consisting of a meat core and a fat outer layer is made by coextrusion of small thin slices of lean meat and fatty material. Prior to extrusion the thin slices are coated with meat...
4871560 Method of combining fish sawdust with flaked fish  
The invention comprises a process for manufacturing certain foodstuffs, particularly fish meat patties and/or nuggets, from the waste cuttings from frozen whole fish fillets without the use of...
4859478 Process for manufacturing reconstituted squid  
This invention relates to a process for manufacturing reconstituted squid into ring shapes. The eatable parts of the cephalopods are washed and minced together at below zero temperatures. The...
4853239 Method for producing a fish slurry into edible products  
A fish paste sheet is folded to form a spiral convolution sheet roll; the roll is sidewardly compressed on a belt while traveling; and the compressed roll is cut into portions. The sheet may...
4828856 Method of making dehydrated hash brown potato mixture  
A dehydrated fabricated potato piece for reconstitution into hash brown potatoes is made for admixture with dehydrated fresh potato pieces. The fabricated potato piece is made from a dough or...
4820535 Process for preparing a reformed meat product and product thereof  
A meat product comprising intimately mixed together sinewed meat which has been finely ground together to render the sinews therein substantially organoleptically undetectable and essentially...
4810660 Process for producing potato patties  
A hash brown potato patty is formed from fresh potato shreds and a dry binder, deep fat fried and frozen for subsequent reheating in a conventional household toaster. The dry binder is made from...
4767635 Method for the preparation of flavored popping corn  
A free-flowing uniformly flavorant coated unpopped corn and method of preparation thereof wherein the unpopped corn is essentially oil and fat-free and retains a substantial amount of added salt...
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;...
4728524 Restructured meat products and methods of making same  
Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates and/or enzymes before or during the restructuring process. The...
4680183 Process for making a food product from cheap meat chunks  
The present invention has for object a process for making a food product from cheap meat chunks having a moisture content situated between 30 to 80% and a fat content situated between 1 to 30%. The...
4647467 Apparatus and process for coextruding a fat and a dough  
A flat sheet comprising a layer of fat sandwiched between two layers of dough is produced using a coextrusion die having two slot-like orifices. In order to avoid distortion of the sheet due to the...
H000035 Freeze dried cooked meats  
This invention provides a method of producing dehydrated meat products wh more easily and completely rehydrate than prior art dehydrated meats. This is accomplished by expansion of the cooked meat...
4539210 Process for making a structured meat product  
A structured meat product which may resemble a natural cut of meat comprises a lean portion formed by extrusion of multiple lean meat chunks bonded by a protein exudate and a fat cap or rim formed...
4460611 Method of shaping food  
A pair of endless belts define a downwardly extending path therebetween which progressively reduces in width from the top to the bottom, so that a material of a foodstuff is compressed while being...
4419375 Process for forming a potato patty  
A potato patty is made from cooked or blanched shredded potatoes and a natural potato binder. The binder is made from cooked or blanched potatoes in which the gelatinized starch naturally present...
4409249 Egg product and process of manufacture  
High energy agitation is applied to coagulated and uncoagulated egg white portions to form a homogeneous, aerated egg white dispersion. The egg white dispersion is then assembled with processed egg...
Matches 1 - 50 out of 130 1 2 3 >