Matches 151 - 200 out of 306 < 1 2 3 4 5 6 7 >
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4680188 Process for improving the technical efficiency and preservation quality of canned mushrooms  
The present invention is concerned with a method for the improvement of the technical efficiency and of the quality of tinned mushrooms. This method is characterized by the fact that, in order to...
4663173 Hot solution injection  
A process for reducing total cooking time by treating meat flesh includes heating an aqueous solution to an elevated temperature; depositing the hot solution into the meat in a number of places...
4613508 Process for producing filled hard dough biscuits  
A hard dough biscuit expanded in a degree of expansion of at least 280 by baking and containing a non-dough filling as a core material injected therein after expansion and a process for production...
4574087 Portion pre-sliced roast beef product and process  
A uniform, portion pre-sliced roast beef product is made without objectionable loss of original muscle and fiber by: trimming a primal cut of beef; vacuum tumbling with water to soften and extract...
4569848 Confectionary product and process for producing the same  
A snack-type confectionary product is comprised of a hollow, substantially tubular body, made of extruded cooked biscuit with particular characteristics of lightness, crispness and digestibility,...
4557937 Method for blanching mushrooms and other vegetables  
An improved method for blanching mushrooms and other vegetables which includes a vacuum impregnation stage in one or more steps and a coagulation-blanching stage. The thermal steps of the...
4551338 Method for changing the internal temperature of meat by the use of gas  
A method and apparatus are provided for rapidly changing the internal temperature of meat by the use of gas. More specifically, discrete areas of the meat are subjected to gas, such as air, under...
4547379 Method for corning meat  
A piece of meat is corned by first being injected with a pickling solution and then compressed between ridges of a corrugated roller and a smooth counterroller with a relatively high...
4525369 Apparatus and method for supporting, guiding and temperature-treating a puff extruded food product  
An apparatus and method for supporting, guiding and temperature-treating a continuously moving rope of puff extruded farinaceous food material of generally C-shaped cross-section. The moving rope...
4500559 Method of increasing the organoleptic acceptability of shank meat  
The concurrent use of autolyzed yeast extract and sodium tripolyphosphate hydrated with a solution containing citrus juice solids greatly improves the organoleptic acceptability of comminuted...
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...
4460610 Coated fruit juice impregnated plantains  
A plantain impregnated with fruit juice, particularly orange juice, having a unique taste and texture. Plantains are selected with ripeness such that the sugar content is derived from at least 70%...
4450178 Method and a system for treating large straw bales, particularly round bales, with ammonia or other lye agents  
For supplying a desired amount of ammonia to a straw bale, particularly a large round bale, in order to convert the straw material into a feedstuff, the bale is subjected to an ammonia injection...
4443483 Method for inhibiting nitrosamine formation during cooking of meat  
A method for inhibiting the formation of nitrosamines during the cooking of a nitrite-cured meat, by introducing a gamma pyrone compound, optionally in combination with a reducing sugar or liquid...
4411047 Liquid delivery system  
A system for the delivery of liquids in predetermined amounts, such as in meat tenderization, through a plurality of relatively small conduits includes a manifold chamber communicating with the...
RE31427 Aroma-enriched coffee products and process  
An aromatized instant coffee comprising the combination of aroma-enriched carrier and instant coffee. The product has an aroma intensity of at least 70,000 gas chromatograph counts, a pore factor...
4407832 Processing of mushrooms with reduced weight loss  
Freshly picked washed mushrooms are subject to a modified atmosphere and infused with a suspension containing a particulate microscopic heat stable material. Upon blanching in boiling water the...
4407831 Whey protein fortified fish and process for preparation  
Protein fortified intact fish flesh comprising intact fish flesh having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids...
4407833 Whey protein fortified red meat and process for preparation  
Protein fortified red meat comprising intact natural skeletal meat having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids...
4402987 Nutritionally enriched and stabilized meat products and method of producing such products  
A nutritionally enriched and stabilized meat product is prepared by introducing an aqueous colloidal dispersion of insoluble animal protein particles and a binder which sets up at cooking...
4402988 Fruit juice impregnated plantains  
A plantain impregnated with fruit juice, particularly orange juice, having a unique taste and texture. Plantains are selected with ripeness such that the sugar content is derived from at least 70%...
4390550 Intermediate mositure frozen foods  
Infusing fruit with sugar solutes which reduce the water activity by creating sites for removing part of the water content and bathing said fruit in sugar bath to infuse sugar therein, the bath...
4381316 Whey protein fortified cured meat and process for preparation  
Protein fortified cured meat comprising cured intact skeletal meat muscle tissue having incorporated therein a whey protein composition having more than about 30% by weight whey protein on a dry...
4356203 Process for producing cured meat products having antibotulinal activity  
A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a...
4353930 Calcium chloride infiltration of apples  
A process for simultaneously preparing both open-core and closed-core apples for cold storage includes subjecting a batch of such apples in a sealed chamber to a treatment in a pressurized bath of...
4352827 Altered brining properties of produce by a method of pre-brining exposure of the fresh produce to oxygen or carbon dioxide  
Fresh whole produce is placed in a container and continuously purged for about 30 to 120 minutes with oxygen or carbon dioxide gas. The container is then filled with a brine solution and the...
4344972 Herbal center drop and process for its preparation  
A bonbon with a hard coat and a core of viscous filling material containing ultra-fine comminuted herbal parts and a procedure for its preparation. The herbal parts especially may be those of...
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...
4342789 Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat  
A process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in pork which comprises separately adding to the pork (A) a liquid or powdery additive composition containing...
4336271 Tenderization of meat by natural enzyme control  
Method for accelerating the tenderization of meat by natural enzymes by antemortem injection of selected activators of specific natural enzymes and/or binding agents for enzyme inhibitors naturally...
4314386 Method of meat tenderizing  
"Method of Meat Tenderizing", is a tenderizing process in which a calculated amount of wine, spirit or suitable permeable solution, relative to the size of the dead animal i.e. rabbit, sheep,...
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...
4303683 Method for skinning animal tongue  
Trimmed animal tongues are soaked in unheated edible acid, precooked in hot edible acid and then skinned.
4303687 Treatment of bakery products to be stored in the deep frozen state  
This invention relates to the treatment of bakery products to be stored in the deep frozen state. Such products are deep frozen in an appropriate plant after the baking process and removed...
4294168 Insertable article for altering the cure rate and chemical composition of an object  
Disclosed herein is an insertable article for altering the cure rate and chemical composition of an object thus pierced which includes an elongated shaft, preferably formed from heat conductive...
4287218 Ready-to-eat molded meat product  
Whole pieces of injected and tumbled meat are layered into the bottom of a preformed mold and covered with a mixture of ground meat. Alternatively, ground meat is mixed with additives and/or an...
4279936 Maltol treated canned meat process  
A method is provided for preserving the pink meat color in canned, cooked "red" meat, in the absence of nitrates or nitrites, by adding to the meat selected quantity of gamma pyrones at one or more...
4258067 Method for introducing a pulverulent material into meat or the like  
A hollow needle is mechanically inserted into a piece of meat prior to admission of pulverulent salt into its interior. The leading end of the axial passage in the needle is sealed by a retractible...
4254151 Method for injecting fluids into meat products  
A plurality of needles is injected into a food product to create a plurality of cavity voids in said product, and a metered quantity of fluid is injected through said needles into said cavity voids...
4229458 Method of pickling pieces of meat  
A meat pickling method whereby meat pieces are placed in a container with brine, the container is pressurized with nitrogen gas and rotated. Subsequently, a vacuum is applied to the interior of the...
4224349 Meat tenderizing method  
Aqueous solutions containing 2 or more chloride salts, selected from KCl, NaCl, MgCl 2 and CaCl 2 , are injected into meats to enhance tenderness. Concentration of the compounds ranges from 0.3...
4218484 Process for treatment of mushrooms  
The process and apparatus for treating cultivated mushrooms including the steps of introducing washed and peeled mushrooms into an enclosure and subjecting the mushrooms to a vacuum for...
4209536 Filled food product and method of making same  
A substantially spherical filled food product comprising an outer closed shell of pastry enclosing a soft filling. The shell is seamless and consists of an oven-baked yeast-less pastry having a...
4207046 Tamale machine  
A machine for extruding tamale filling having a small tank suitable for meat or bean filling and a larger tank specifically designed for masa dough. Each of the tanks are enclosed containers into...
4204467 De-stoning and simultaneously filling a drupe  
A device for extracting the stone of a drupe and simultaneously injecting a filling into the stone cavity comprises a claw member comprised of three to four hollow prongs through which a flowable...
4164589 Meat pumping process  
A meat pumping process employing a readily dispersible, soy protein isolate which is non-gellable upon heating and which has a polar lipid material on the surface thereof.
RE30023 Method for protein fortification of extra pumped meats  
Meats are effectively pumped in excess of 140% of their green weights, yet maintain their original proteinaceous posture and nutritional value by a critically controlled preparation and injection...
4113885 Method of producing cured low sodium meat products  
A method is provided for curing fresh primal cuts of meat intended for consumption by those on a low sodium diet which includes the step of subjecting a fresh primal cut to an aqueous curing...
4100304 Method for producing and processing frozen confections  
The disclosure embraces a method of and apparatus for processing or forming bodies of confections or desserts that become viscous or of paste-like consistency at reduced temperatures such as dairy...
4088793 Control of nitrosamine formation in nitrite cured meat  
Nitroxide derivatives of 1,2-dihydro- and 1,2,3,4-tetrahydro-6-alkoxyquinolines are used for reducing or eliminating the formation of undesirable nitrosamines which are generated when nitrite cured...
Matches 151 - 200 out of 306 < 1 2 3 4 5 6 7 >