Matches 101 - 150 out of 306 < 1 2 3 4 5 6 7 >
Match Document Document Title
5368872 Pressure and vacuum smoker apparatus and method  
A combination pressure and vacuum smoker is described that includes separate compartments for the creation of a fire, the pressurized smoking of foods, and the smoking of foods in a partial vacuum....
5362507 Method of processing freshly slaughtered fowl meat  
The chemical effects of rigor mortis requiring aging of fowl meat following fresh-slaughter and before packing and freezing are eliminated by treating the meat with a diphosphate solution and...
5266339 Process for preparing batter-coated, heated food products  
A method is disclosed for preparing a battered foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the...
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...
5232723 Process for improving the texture of meat with whey proteins  
The texture of meat is improved by incorporating a marinade containing denatured whey proteins into raw meat, said whey proteins being present in an amount of from 0.5% to 2.5% by weight based on...
5208059 Dual textured food piece fabrication method  
An apparatus (10) utilizing the present methods for fabricating dual textured food pieces is disclosed. Specifically, cavities (20) are formed in and defined by the inner surfaces (26) of first and...
5208058 Method for treating nuts  
Disclosed is a novel method of treating nuts with a compressed carbon dioxide gas so as to make them oxidation-resistant. For carrying out the method, a device is used, which can contain a...
5200223 Method and an apparatus for injecting a liquid into meat  
Instead of using injection needles, that have to be inserted into and withdrawn from the meat with the latter substantially stationary relative to the needles, the method and apparatus of the...
5196215 Cavity forming agent for edible foods  
A composition for use in cavity foods as breads, cakes and other cavity foods suitable for filling to prevent softening of bread-dough by forming uniform cavities and form films preventing the...
5164213 Process for making low calorie and low cholesterol muscle meat  
The invention enables processed meat to absorb and retain a large quantity of water without causing the processed meat to ooze water, especially over an extended shelf life. The water replaces the...
5158794 Marinating or pickling of meat  
Meat is marinated or pickled in a marinating or pickling medium which contains a heat stable starch in an amount of from 0.1% to 5.0% by weight based upon the weight of the meat.
5126154 Method of processing mushrooms using starch, gum, protein and water  
A salt-free treatment liquid for processing mushrooms comprising waxy rice starch, xanthan gum, pure dry egg white protein and water. After impregnation of the mushrooms, the mushrooms are blanched...
5102672 Apparatus for forming an interior chocolate layer on an ice-cream cone  
An apparatus for forming a layer of chocolate on the interior surface of an ice-cream having a cone-shaped mold that is interiorly-cooled by ice-water provided thereto from a bucket, or other...
5084286 Method of preparing tenderized meat  
A marinate composition and process for treating meats of all types that tenderizes the meat and provides the cooked meat with a weight gain relative to the raw, uncooked meat. The invention...
5082678 Fat removal from meat patties  
A method for removing fat from a meat patty by heating the meat patty on both sides to a temperature sufficient to cause fat contained in the meat patty to liquefy, and then applying pressure to...
5071666 System for injecting brine and the like into meat items  
An apparatus and method are provided for injecting bacon bellies or the like with a brine solution or other treatment fluid. A parameter of the belly or the like to be injected is determined at a...
5069921 Method of preparing an encrusted food product  
An encrusted food product, such as a pizza roll, is prepared by co-extruding a cavity-forming sealant material, such as cheese, with a bread or pastry dough whereby the cavity-forming sealant...
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...
5057332 Apparatus and process for marinating foodstuffs  
An apparatus and process for marinating foodstuffs in a short period of time are disclosed. The apparatus includes a base assembly defining a support surface, a removable cover disposed over the...
5053237 Method for tenderizing and upgrading the sensory qualities of red meat  
The present invention relates to methods, compositions, and apparatus for treating and upgrading the tenderness and sensory qualities of fresh red meats. The present invention provides a mechanism...
5039539 Low calorie meat products and a process for producing the products  
The invention provides a low calorie meat product and a process for producing the product, which comprises dissolving protein in water, heating the protein solution at a higher temperature than...
5039538 Process for producing marbled meat  
The invention provides a process for producing marbled meat, which comprises dissolving protein in water, heating the protein solution at a higher temperature than a protein denaturation...
5004618 Process for preparing marinaded proteinaceous product and product produced thereby  
Described is a process for producing a marinaded proteinaceous product, such as a marinaded chicken meat, whereby the resulting product has a savory flavor, such as a teriyaki flavor, comprising...
4988524 Method for processing raw meat by use of an oil and fat emulsion  
Disclosed is an oil and fat emulsified product, comprising an oil and fat which is solid at normal temperature and emulsified by use of a casein alkali salt decomposed with a milk coagulating...
4971820 Animal feeds and processes for their manufacture  
Animal feed pallets such as fish feeds, dog and cat foods in pellet form and textured soya protein pellets, are prepared by a process in which edible liquid is added to the pellets and absorbed...
4963377 Device for removing portion of a roll and method of using same  
A device for removing a portion of a roll, comprising an elongated hollow shaft having a handle at one end thereof. The other end is formed into two separated jaws, with one jaw extending beyond...
4960599 Cold particle suspension and injection process for meat  
A process for injecting a cold particle suspension consisting of trim from like meat and a brine solution into relatively warm, raw meat muscle thereby increasing the weight of said untreated meat...
4959235 Filled cracker making process  
Baked goods and in particular hard biscuits and crackers which are hollow and which are adapted to contain a filling are inverted subsequent to baking so that the biscuit or cracker can have a...
4957757 Method of extending shelf life and enhancing keeping quality of fruits  
A method of extending the shelf life and of enhancing the keeping quality of fruits which comprises contacting said fruits with amines selected from the group consisting of naturally occurring...
4948602 Filled cookie  
A baked cookie is produced having a two phase interior filling. There is an oil based interior filling and a water based interior filling. The oil based interior filling coats at least part of the...
4948607 Method for eliminating fat from a ground meat product  
A method and apparatus for eliminating fat from a formed ground meat product while maintaining desireable texture and other eating qualities, comprising the steps of placing the product on a...
4946692 Method for treating slaughtered animals  
Method and apparatus for controlled injection of treatment solution into the circulatory system of slaughtered animals.
4925688 Method of diffusing essential oils and oleo-resins of spices in a carrier solution  
A method of diffusing essential oils and oleo-resins in a carrier solution is disclosed. The resulting product is applicable for preparing seasonings in the pork a product industry. The essential...
4906485 Method for reheating or cooking foods using a mixture of heated air and water  
A process for reheating and/or complete cooking and baking of food-stuffs, especially of cooking, baking or grilling products, wherein a mixture of heated air and water vapor is introduced directly...
4903590 Apparatus for injecting liquid into pieces of food  
Brine, pickle or another liquid is injected into a piece of food through groups of hollow needles, which are plunged into various parts of said piece of food. Different amounts of liquid are...
4891235 Method for expansion treatment of foods  
The present invention relates to a method for forming voids within foods, including such solid foods as meat, fruit and vegetable, such liquid foods as water and syrup, and other foods in the form...
4888191 Method for delaying Clostridium botulinum growth in fish and poultry  
This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth.
4871561 Method for salting meat  
Meat, especially pork, is cured by injection of saturated brine having microfine salt suspended therein. The method is especially advantageous when the meat is subsequently to be cured in a sealed...
4859479 Method for quantitatively extruding food material  
A method for quantitatively extruding food material is provided. At least one introducing means such as a driven roller having a vane adapted to protrude from it propels the food material into a...
4851241 Process for treating meat with raw soy sauce  
A process for treating a meat by bringing the meat into contact wiht a raw soy sauce.
4826697 Method for the preparation of a bakery product  
A dough mixture for baking is divided into individual drops, or knubs, which are deposited on a baking sheet so as to form a flat array in which each knub is spaced a short distance from the other...
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...
4806373 Process for curing meat with fruit juice  
A process is disclosed for curing meat using certain fruit juices or a fruit juice composition. In one embodiment, the process involves the steps of (a) contacting the meat with a curing...
4786515 Process for the tenderization of meat cuts  
Xanthan gum is used for tenderizing meat cuts, preferably in combination with a curing treatment, in which the meat cut is injected or otherwise treated with an aqueous brine solution to which the...
4780327 Method of producing cooked meat product suitable for shreading  
A cooked meat product suitable for shredding and a method for preparing such. Meat is denuded of external fat and connective tissue and injected with a water and salt solution. The meat is then...
4752488 Method of injecting viscous fluid into bread or confectionery  
A method of injecting viscous fluid into bread or confectionery is provided. Viscous fluid is drawn by a piston from a hopper through a 3-port valve into the chamber of a first piston cylinder, and...
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...
4735813 Process for bleaching mushrooms and other vegetables  
A process for treating vegetables such as mushrooms employs an instantaneous vacuum to remove gas and partially dehydrate the vegetable. A gel coating may be used to achieve expansion of the...
4710391 Flavoring method for fried food products  
A process is disclosed wherein a flavoring agent used to flavor fried foods products is encapsulated so that the flavoring agent may be easily removed from oil used to fry the food products. In the...
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...
Matches 101 - 150 out of 306 < 1 2 3 4 5 6 7 >