Matches 51 - 100 out of 306 < 1 2 3 4 5 6 7 >
Match Document Document Title
6136353 Method of incorporating fatty matter into granulated products  
A method and apparatus for incorporating fatty matter into granulated feed products such as extrudates, pellets and expander pellets with a fat-supplying liquid. Pellets produced in the extruder or...
6117463 Process for preparing battered foods  
The present invention provides a commercial process for preparing battered foods. The process produces a fully cooked food product coated with par-fry batter and includes the steps of: providing a...
6117467 Method and apparatus for stuffing foodstuffs  
Apparatus for preparation of foods and methods for using the apparatus. The apparatus comprises an elongated hollow sleeve having a generally square cross section and a square longitudinal bore....
6113959 Method of packaging meat  
Meat products such as poultry parts are injected with a base marinade or a base marinade massaged into the meat, the base marinade contains less than the total amount of seasoning desired in the...
6110513 Method of curing pickle stock  
A method for obtaining a cured pickle stock without subjecting the pickle stock to conventional fermentation processes. The pickle stock is immersed in a curing liquid and then subjected to...
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...
6083541 Method for the preparation of feed pellets  
The present invention discloses a method for obtaining feed pellets. The method includes the addition of active ingredients to feed pellets after the pellets have been extruded. The method further...
6074682 Jalapeno ham product and method of making same  
The invention provides a ham and water product that is flavored with jalapeno peppers and a method of making a jalapeno flavored ham and water product. In a preferred embodiment, a ham is injected...
6042860 Device and method for puffing foodstuffs  
A device for puffing foodstuff comprises an upright puffing reactor having a vessel for receiving foodstuff therein. The vessel has a wall provided with a plurality of openings. A chamber surrounds...
6027756 Method for forming a bone-in ham and a ham formed by the method  
A method of forming a natural appearing miniature bone-in ham and a miniature ham formed by the method, the method including trimming a small quantity of ham pieces to remove fat, injecting the ham...
6020012 Method of improving the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry  
A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass...
6015580 Method of tenderizing meat  
Meat tenderization is achieved in a closed vessel in which the meat is placed, the vessel having a liquid medium therein, which may be a marinade, of a depth at least sufficient to cover the meat,...
6007418 Method and continuous-flow vacuum tumbler for the treatment of foods  
The vacuum tumbler has an evacuatable drum (3) which is mounted for rotation around its longitudinal axis (11) and is provided on one end side with a loading opening and on the other end side with...
6001396 Method and solution for improving frozen seafood quality  
A method for improving the quality of frozen seafood by enhancing flavor and shelf-life so that the seafood can be stored under commercial conditions. This method includes injection of substances...
5989601 Meat product preparation by incorporating fermented meat trimmings and extra fat in a meat piece  
Prior to incorporating meat trimmings into a meat piece, particles of the trimmings are fermented with bacteria to obtain fermented trim particles for incorporating into a meat piece and fat is...
5989610 Chemical treatment and packaging process to improve the appearance and shelf life of fresh meat  
A process for packaging fresh meat and the fresh meat package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the meat a treatment...
5985342 Chemical treatment and packaging system to improve the appearance and shelf life of fresh pork  
A process for packaging fresh pork wherein the fresh pork package has enhanced visual appeal and shelf life stability, the process including the steps of introducing into the pork a treatment...
5980963 Method and apparatus for pumping marinated products  
Storing and transporting meat products after marinating and before packaging causes a loss of marinade from the meat product. This loss of marinade is reduced by surrounding the marinated meat...
5972398 Method of and apparatus for the treatment of meat  
An inline macerating method and apparatus for treating pieces of meat with a liquid wherein the pieces of meat are first injected with the liquid and then drawn by suction through a duct in which...
5968571 Preparation of portioned meat pieces having salami incorporated therein  
A meat product is prepared by mixing frozen particles of salami in a brine, a pickle, or a marinade medium to obtain a suspension of the frozen particles in the medium and then the suspension is...
5947015 Massage plant for meat  
A massage plant for the processing of chunks of meat includes a container (22) which is rotatable about its longitudinal axis and includes axially or substantially axially extending interior...
5908648 Method of producing fully cooked and breaded bone-in poultry product  
Methods for producing a fully cooked and breaded bone-in poultry product, such as chicken, in which the steps of pre-dusting, batter, breading and par-frying are performed in advance of full...
5904943 Texturised foodstuffs  
A texturised foodstuff is made by mixing a gell forming edible hydrocoloid (EH) with an edible filamentous fungus (EFF), gelling the EF to form a firm mass and mixing particles of the mass with EF...
5904944 Use of polyglycerol for processing foodstuff  
The invention relates to the use of polyglycerols in the manufacture of foods, in particular for influencing texture formation, water absorption capacity, freshness, inhibition of crystallization,...
5900265 Apparatus and method for inserting a filling into a food product  
Apparatus and method for inserting fillings into foods such as bagels, donuts, other pastries and confectioneries. A base supports a movable platform onto which a restraining device are mounted for...
5885631 Process of manufacturing gum having various colors and patterns  
This invention relates to a process of manufacturing gum having various colors and patterns and more particularly, a process of manufacturing the gum product representing fantastic visual effects....
5869121 Moisture-reduced, formulated food product  
A moisture-reduced, formulated food product which has a soft, resilient texture and which simulates the appearance of cooked meat. The food product has a fried body which is formed of layers of a...
5863586 Feed products and method for production of same  
The invention provides a new feed product, especially a fish feed product in the form of pellets or particles, with high fat content and superior physical properties. The product is made by...
5840120 Apparatus for controlling nucleation of oxygen precipitates in silicon crystals  
An apparatus for producing a silicon single crystal grown by the Czochralski process. The apparatus includes a hollow growth chamber, a quartz crucible disposed within the growth chamber, and a...
5789072 Bale injection device and method  
A device for and method of injecting a bale of ruminant material with a fluid is taught. The device includes a plurality of injection spikes for insertion into the bale. The spikes are attached to...
5773060 Method of controlling and adjusting the amount of fluid injected into a meat product  
A method of injecting fluid into meat entails weighing the meat product, injecting it with fluid, weighing the injected meat product, determining the ratio between these weights, comparing that...
5759599 Method of flavoring and mechanically processing foods with polymer encapsulated flavor oils  
A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an...
5714188 Method of processing meat  
A method of processing meat comprises: injecting the meat with a brine which is at a temperature of about 30° C. to about 45° C.; and then agitating the meat. The agitating step can comprise...
5711984 Treatment of an edible product with humectants  
A method of reducing an equilibrium relative humidity level in an edible product comprising: applying a solution, incorporating a first humectant in a liquid form to the product whereby at least a...
5679391 Process for manufacturing cooked ham  
A process for manufacturing cooked ham, comprising trimming and cutting pig muscles into pieces, treating the pieces with a high hydrostatic pressure, injecting brine into the pressure treated...
5631035 Method for preparing sliced meat portions  
One or more portions of whole muscle meat are injected with a liquid comprising oil and water, conveniently also containing flavoring materials and/or flavor enhancing materials. The portion or...
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....
5543163 Method for enhancing the flavor and shelf life of food products  
A processor (10) for processing food products, including those derived from animals such as catfish (12), includes a perforator (20) for perforating the membranes of the animal products. Fillets...
5540942 Method for preventing discoloration of meat and fish  
A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can...
5538742 Multi-phase sheeted chewing gum and method and apparatus for making  
The invention is a multi-phase, sheeted chewing gum product, a method and an apparatus for making such a product. The product includes a first mass of a chewing gum formed in a generally flat sheet...
5534279 Process for producing a low sodium meat product  
The process of meat curing involves a number of steps. Such steps include the injection of a brine composition into a meat product. The brine composition of the present invention comprises calcium...
5505971 Process for the manufacture of expanded hollow confectionery  
A process for the manufacture of an expanded hollow confectionery which allows charging of an fatty confectionery dough by an injection method. The expanded hollow confectionery is prepared by...
5505972 Differential injection of poultry parts  
Poultry parts are differentially injected with the same or different marinates, especially to provide a greater proportion of the marinating solution in the breast portions than in the leg and...
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.
5464638 Perfusion aided meat processing  
A process for tenderizing, flavoring, cholesterol or sodium extracting or fat binding of meat through perfusion includes the steps of inducing the brain death of a meat-providing animal and leaving...
5460842 Process for alteration of fat content in meat  
The present invention relates to a method for the removal, addition, or exchange of marbling fat within meat pieces, an apparatus for practicing the method, and the meat product produced by...
5449524 Differential injection of poultry  
Poultry carcasses, especially for rotisserie roasting, are differentially injected with the same or different marinates, especially to provide a greater proportion of the marinating solution in the...
5436017 Method of inhibiting bacterial growth in meat and product thereof  
A method of inhibiting bacterial growth in meat in which sodium citrate buffered with citric acid is introduced into the meat to a sodium citrate content of 1 to 7%, and preferably about 1 to 1.3%.
5431937 Process for preparing oven-roasted food  
Fresh chicken quarters are needle injected with a marinade including juiciness and browning reaction-facilitators and smoke flavoring. The marinated quarters are dipped into an aqueous suspension...
5384140 Process for preparing tender, juicy microwaveable meat  
In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a...
Matches 51 - 100 out of 306 < 1 2 3 4 5 6 7 >