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Match Document Document Title
7517371 Flavored wood pellet with wood oil  
The present invention relates to flavored wood pellets and a method of making flavored wood pellets. The wood pellets of this invention include wood particles, lubricant, and wood oil. Another...
6899020 Jerky oven  
A smoker oven that includes a housing having an internal cavity having a top portion, a mid-portion, and a lower portion. The internal cavity houses a support frame that has at least one generally...
6868777 Cooker and smoker apparatus and method of smoke generation, recirculation, and exhaust  
A novel combination cooker and smoker and a novel method of efficiently cooking and smoking foodstuffs are disclosed. The combination cooker and smoker utilizes a novel forced air smoke...
6835403 Method for smoking white rice  
Method and apparatus are provided for smoking de-husked rice which includes exposing porous holders containing de-husked rice to smoke at a temperature and humidity for a period of time sufficient...
6701829 Rapid anti-flare-up smoker for grills  
Two steel plates with perforations in both sheets have narrow bent edges which overlap when the two plates are placed together to for a rapid smoker with approximately ¾ inch between the plates. A...
6331322 Method for processing marine products  
A method for processing marine products includes a plurality of steps. First put natural charcoal in a vacuum oven and draw air out of the vacuum oven. Second, heat up the interior of the vacuum...
6316040 Grilled flavor composition and process to produce  
This invention is directed to the production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at...
6214395 Liquid smoke browning agent solution  
A liquid smoke browning agent solution having good browning but minimal or no flavor, and a related method for making same. The liquid smoke browning agent solution may be made from commercially...
6203834 Process for smoking food items  
An apparatus, and method for cooking and smoking food items and a smoked product produced by the inventive method. The inventive apparatus preferably comprises (a) an oven including a belt-type...
6183793 Baked bean food product and method of making  
A baked bean food product and method of making for a flavorful baked bean and smoked pork side dish. The baked bean food product and method of making includes ketchup, maple syrup, Worcestershire...
6099882 Method and apparatus for roasting and smoking skinned food products  
A system for preparing a skinned food product includes a roasting unit, a smoking chamber, and a conveyor system for transporting the skinned food product through the roasting unit and through the...
6074679 Stabilized liquid smoke compositions and methods of manufacturing the same  
Stabilized, dilutable liquid smoke compositions are disclosed. The stabilized liquid smoke compositions contain a liquid smoke composition, an inorganic salt, and, optionally, an inorganic mineral...
6054154 Method for coating a whole meat muscle product with a powdered mixture  
Disclosed is a method for applying a powder blend to a whole meat muscle product and the product so produced. A cooked, whole meat muscle product is placed on an electrically grounded support in a...
6000319 Apparatus and method for cooking and smoking food  
An apparatus and method of cooking and smoking food is disclosed. The apparatus has an outer container, an inner container, and a cover for the inner container. The outer container is provided with...
5972401 Process for manufacturing tasteless super-purified smoke for treating seafood to be frozen and thawed  
Tasteless super-purified smoke is manufactured to treat seafood and meat to preserve the freshness, color, texture, and natural flavor, particularly after the food is frozen and thawed. The smoke...
5952029 Process to produce grilled flavor composition  
The production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at least 480° C. in an oxygen...
5922384 Aromatization of soluble beverages  
A process for incorporating an aroma-containing substrate into a soluble beverage powder in a filling machine in which the soluble beverage powder is filled into containers. The soluble beverage...
5910330 Process and apparatus for smoking foodstuffs  
A process for combined smoking and cooking of foodstuffs involves feeding a mixture of superheated steam and liquid smoke vapor into a treating medium which is circulated in a treatment chamber....
5891498 Barbecue grill smoker attachment and method of smoking food products  
The smoking attachment for use with a barbecue grill has a smoker box with a solid bottom plate, left and right side walls, a rear wall, a top, an open front and two doors that close and...
5520940 Bag for curing food  
The present invention concerns a bag for curing food, said bag being made from a heat-resistant, foldable material. Conventionally, simultaneous flavoring and curing of food is awkward. The...
5439691 Process for reducing carcinogens in foods  
The present invention relates to a process of preparing a safer fore of grilled or flame-broiled foods by reducing the presence and formation of known and potential carcinogenic compounds in such...
5427805 Briquette containing aromatic pellets  
Briquettes capable of sustained emission of aromatic volatiles during cooking of food over a heated bed of briquettes comprise a bonded combustible or non-combustible matrix containing within the...
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....
5096727 Method for improved barbecue grill cooking of food  
A flavor-imparting powder composition for use with barbecue grills comprising clay and at least one combustible material and which prevents flare-ups and flaming of food juices during grilling.
5070777 Smoking grate for domestic charcoal barbeque grills  
A smoking grate for conventional domestic barbeque grills that includes a circular food smoking grid having a continuous outer rim and an enlarged air passing aperture centrally of said smoking...
5013567 Method for the generation of smoke for use in smoke-curing of foods  
The invention concerns a method and an equipment for the generation of smoke for smoke-curing of goods. The smoke is generated by means of the top-burning technique, the smoke being recovered only...
4994297 Method of using fast pyrolysis liquids as liquid smoke  
An aqueous wood smoke solution for flavoring foodstuffs is produced by heating in an oxygen starved atmosphere ground wood or cellulose to between 400° C. and 650° C. within 1.0 second;...
4959232 Process for making liquid smoke compositions and resin treated liquid smoke compositions  
The present invention relates to high browning, reduced phenol and basic constituent liquid smoke compositions and a process to make these compositions. These compositions are useful for coloring...
4933217 Method for external liquid smoke treatment of cellulosic food casings and casings produced thereby  
An aqueous natural liquid smoke impregnated food casing suitable for imparting smoke color to food products processed therein and method for making the same using an aqueous natural liquid smoke...
4883676 Method of forming liquid smoke  
Liquid smoke, useful for imparting flavor to a food product, is produced by condensing the products of combustion of dry sawdust which is maintained as an undisturbed thin layer in a combination...
4857074 Flavor-imparting permanent briquette for gas and electric grills  
A permanent briquette for imparting flavor to food being cooked on gas and electric grills consisting of a permanent briquette saturated with a liquid smoke composition.
4851245 Smokable synthetic food-packaging film  
Disclosed herein is a smokable food-packaging film comprising: at least one layer of a mixture of 50 to 80 wt % polyamide having a melting point of 120° to 210° C. and a recrystallization...
4810510 Method of smoking food  
Disclosed are food smoker for household or restaurant use and method for food smoking with the smoker. The food smoker comprises a container containing a liquid wood or pellet(s) onto which the...
4754611 Controlled atmosphere storage system  
A controlled atmosphere storage system which is so arranged that a refrigerator and a carbon dioxide generator are connected to each other, and a purifying catalyst, an air preheater, a cooler, a...
4686896 Pressure smoker  
A pressure smoker having a stainless steel cooking vessel including a smoke generating cavity, the cooking vessel being heated by electric heating elements positioned to heat the walls of the...
4669447 Convection oven with hard-wood smoke generator  
An improved compact convection oven and smoke generator for smoking meat and the like wherein the smoke generator automatically advances a block of hard-wood against a heated, rotating metal...
4604309 Food casing which will transfer a smoke color to food encased therein and extracted natural liquid smoke colorant for use therewith  
The invention relates to the solvent extraction of smoke colorant from natural liquid smoke. In accordance with the invention, the known acidic liquid smokes which are formed by contacting burning...
4558196 Induction smoke regenerator and method for producing natural smoke  
An improved apparatus and method for smoke treating food products includes an inductively heated, hollow member which is raised to a sufficiently high temperature so as to vaporize an injected...
4551339 Method and apparatus for obtaining a concentrated extract from liquid smoke  
A method and apparatus for producing a concentrated extract from an ice crystal-fluid solution by suction separation of the ice crystal solvent. A multiple compartment drum is rotatably mounted...
4474107 Food oven and smoker device  
An improved food oven and method of preparing food is disclosed characterized by a double-oven compartment structure with each compartment having multiple infrared heating rod arrays and a smoker...
4462383 Impingement food preparation apparatus  
An oven for preparing food comprising an enclosure having a conveyor received therethrough for conveying food to be prepared through the enclosure. Positioned within the enclosure and about the...
4411921 Method for inhibiting fungal growth on fresh fruits and vegetables  
The growth of harmful fungi on fresh fruits and vegetables is inhibited by maintaining them in a modified atmosphere including carbon monoxide, carbon dioxide, oxygen and nitrogen.
4303452 Method of producing improved starch by smoking  
A method of producing improved starch, which comprises subjecting starch having a water content of not more than 50% to a smoking treatment.
4298435 Liquid smoke and its production  
A liquid smoke with superior toning (meat coloring) properties is produced from hardwoods by an automated process in which the raw materials, temperatures and other process variables are carefully...
4278694 Modified liquid smoke compositions and food casings prepared therefrom  
Aqueous liquid smoke compositions used to prepare food casings which are suitable for imparting smoke flavor and color to food products processed therein.
4270464 Smoke generator for smoking food products  
A smoke generator and method for smoking food products such as meat, sausage and fish are provided. Smoke is produced from glowing sawdust maintained at a temperature just below the flame point in...
4250199 Smoke flavored hydrophilic liquid concentrate and process of producing same  
A brine flavor concentrate of hydrophillic liquid containing a minimum of 2 mg/g phenolic materials extracted from smoke flavored edible oil and less than one percent titratable acidity per each 10...
4224347 Process and package for extending the life of cut vegetables  
To extend their shelf life, certain vegetables are placed in enclosures that are at least as permeable to carbon dioxide, carbon monoxide and oxygen as low density polyethylene that is not more...
4209538 Method for inhibiting fungi in citrus fruit  
The storage life of citrus fruit, such as lemons, oranges and grapefruit, is extended and their resistance to deterioration upon exposure to air is improved by subjecting them to controlled or...
4126705 Process for making a dehydrated protein snack food  
A process for preparing a tender, tasty, dehydrated protein snack food from protein material such as raw meat, poultry, fish, vegetable protein, and all mixtures thereof. The process involves the...
Matches 1 - 50 out of 87 1 2 >