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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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7498052 |
Meat modifying agent, method of producing meat product and meat product
A meat modifying agent includes an oil-in-water emulsion containing (A) 10 to 60 parts by weight of an animal fat/oil, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of a...
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7485331 |
Tenderization of meat
Meat such as beef or pork is tenderized by first subjecting it to Hydrodyne treatment, followed by injecting the meat with an aqueous marinade. In this way, the quantity of marinade which is...
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7387809 |
Thermally processed meat products
The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More...
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7381438 |
Liquid infusion and tenderization process, apparatus, and product
A method and apparatus of treating food items having muscle protein and a product produced by the inventive apparatus and method. The inventive method preferably utilizes the inventive apparatus to...
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7378119 |
Meat enhancement system
The present invention is an enhanced fresh meat composition and method of making the same. The fresh processed meat composition is made from post-rigor meat and includes a bicarbonate additive.
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7357952 |
Methods for splitting pistachio nuts
The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch...
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7311934 |
Method of inhibiting the growth of Clostridium perfringens in meat products
Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in...
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7172781 |
Method and apparatus for evacuating pockets of injected fluid in meat products
A method and apparatus for evacuating pockets of injected fluid in meat products involves the structure and use of a machine which has a longitudinal movable conveyor surface on the machine; a...
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7163707 |
Food product and process for reducing oil and fat content in cooked food
A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a...
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7160567 |
Process for retaining moisture in cooked food with a peptide
A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein...
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7135202 |
Method of vacuum tumbling for processing meat
The present invention relates to a method of processing meat such as, but not limited to, turkey breast meat. The meat is vacuum tumbled prior to coagulation of blood within the meat, and the blood...
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7094435 |
Method for treating meat products with carbon monoxide
Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid...
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7060309 |
Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
A method for processing and treating meat to reduce an appearance of holes after the meat has been cooked includes infusing the meat with sodium bicarbonate, placing the infused meat in a vessel,...
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7022361 |
Method for modifying pH within meat products
A method for injecting or forcing an ammonia-based pH modifying material into the interior of a meat product to raise the pH at one or more points within the interior of the meat product preferably...
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7008658 |
Apparatus and method for providing treatment to a continuous supply of food product by impingement
An apparatus and method for providing treatment by impingement to a continuous supply of food product includes a treatment zone at an ambient pressure, a fluid delivery zone at an elevated...
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7001630 |
Animal protein-containing food products having improved moisture retention and method of preparing
An animal protein-containing food product contains animal protein, water and an amount of an alkali silicate effective to enhance the moisture retention of the muscle food product. A method for...
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6991819 |
Food product containing instable additives
A food product containing instable additives, having a food compound consisting of a porous matrix which is provided with a substrate containing instable additives, obtainable by a process in...
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6955830 |
Method for injecting fluid into meat products
A method for injecting fluid into meat products comprises taking a plurality of hollow fluid injection needles having sharpened discharge ends, and connecting the needles to a source of pressurized...
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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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6932998 |
Apparatus and method for forming two component food product
A method and apparatus for forming molded food products having an outer first component and an inner second component is provided. The apparatus includes a pressurized supply of first component and...
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6932993 |
Method for producing filled foodstuff hollow bodies
Process for the production of filled food hollow mouldings, in which each hollow moulding has at least one cavity, which is open to the environment and filled with a filling material solid at...
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6896921 |
Method of reducing bacteria and fat content of food products
In one embodiment of the present invention a method for processing a plurality of food products includes loading the food products into a vacuum tumbler, filling the vacuum tumbler to a...
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6869632 |
Method of improving drip loss in fresh 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...
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6869631 |
Method for infusing meat products with a starch binder solution
The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More...
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6840161 |
Food injection device
A device to inject solid materials into foods and other objects. The device utilizes a hollow needle with a moving cover at one end. A plunger moves inside the hollow needle to push contents from...
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6805889 |
Candy having a syrup composition dispersed with chocolate
A confectionery product comprising chocolate or a fat-containing confectionery material together with a chewy sweet component having a base of a continuous syrup comprising a solution of sugars,...
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6782803 |
Method of and device for basting
For basting a substance is sucked into the cylinder and expelled from the cylinder, a removable injecting element is connected with the cylinder and has a front part having an outlet opening, at...
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6780449 |
Process for preparing vacuum tumbled food products
Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an...
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6692783 |
Method and apparatus for internally seasoning meat prior to and during cooking
A method and apparatus for distributing the residual flavor from herbs and aromatics into the interior of meat for seasoning prior to and during cooking. The apparatus comprises a reservoir for...
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6632463 |
Method and means for injecting fluid into a meat product
A machine for injecting fluid into a meat product has a frame and a meat injection station on the frame. An elongated conveyor is mounted on the frame for carrying a meat products towards and...
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6627240 |
Method for marinating meat
Methods and devices are presented for the continuous, in-line marinating, flavoring, and freeze-processing meat. The methods involve injecting meat with a first set of ingredients, coating the meat...
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6610340 |
Use of water-soluble phosphates to control PSE condition in muscle products
A method for controlling PSE (pale, soft, exudative) condition in meat muscle products is disclosed. A phosphate solution is injected into the animal muscle early post-mortem period after...
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6582751 |
Meat product including a fermented milk product
A meat product is provided that comprises a monolithic piece of meat, wherein said piece has been injected with a liquid fermented milk product and then processed mechanically to distribute said...
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6582741 |
Device for stuffing meat products and related method
A device is particularly well suited for introducing a continuous length of food stuffing into an elongated food product. The device uses a tube having opposite, open ends and an inner wall...
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6555148 |
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...
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6517903 |
Process for vacuum coating extruded material
Process for the vacuum coating of an extruded material, particularly animal food, in which the extruded material is coated with a flowable coating material during a vacuum phase and under reduced...
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6468572 |
Method for filling a nugget transported on a conveyor
A system for filling nuggets transported along a conveyor utilizes a platform that is positioned above the conveyor in a generally parallel fashion. The platform alternatingly moves in either one...
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6444243 |
Rawhide animal chew and method for producing same
The invention provides a process for producing a rawhide chew toy, comprising: combining a marinade with rawhide; applying vacuum pressure to the combined marinade and rawhide; releasing the vacuum...
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6399128 |
Injection of foodstuff to fill bagels and breads
Method of filling a bagel or a bread product having a hardened outer surface and softer interior. The outer surface is broken by the sharpened end of a filling spout. The bagel or bread product is...
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6379739 |
Acidulant system for marinades
An acidulant system for marinades for meat and fish comprising sodium citrate and citric acid in specified ranges.
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6309685 |
Procedure and instrument for the quick pickling of mainly meat
A method for quick pickling of products primarily meat products is provided wherein the meat or other material to be pickled is placed into a pickling solution bath, then the solution is vibrated...
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6303162 |
Process of injecting heat with a pickle solution
A curing agent comprising transglutaminase and a protein partial hydrolysate, and a pickle comprising same, having a controlled viscosity.
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6261625 |
Stabilization of microwave heated foods
A microwave cookable or reheatable food material including a substrate foodstuff impregnated with a stabilizer composition adapted to increase in viscosity when irradiated in a microwave oven, and...
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6242025 |
Method and apparatus for food marinating
A method and apparatus provides infusing marinating liquids into foods in a relatively short period of time to enhance the flavor of said foods. The method uses air pressure above atmospheric to...
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6228406 |
Process for isolating filling from outer edible shell member
The present invention discloses an impervious inner jacket 16 which may contain an inner edible foodstuff 14 which is encircled by an outer foodstuff 12. The inner jacket 16 has one end which may...
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6221413 |
Device and method for puffing products such as foodstuffs and tobacco
A device for puffing products such as foodstuffs or tobacco comprises an upright puffing reactor having a vessel for receiving product therein. The vessel has a wall provided with a plurality of...
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6217919 |
Process for the production of hollow baked confectionery
A method of making a hollow baked confectionery comprising forming a dough of a biscuit or a cracker capable of being formed into a sheet into a double sheet, shaping the dough by cutting,...
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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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6165528 |
Method of injection into meat and pickle injector for use therein
Providing a method of injection into meat in which brine for curing or seasoning liquid is uniformly dispersed in a green meat efficiently and continuously without deteriorating a meat property;...
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