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7556706 |
Methods of manufacturing a product and container
A container for a relatively brittle product, such as a haemostatic bandage, including a body and a lid for closing the container to hermetically seal the product therein. A sealing rim of the lid...
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7258884 |
Method employing a disposable brew basket for an electric coffee maker
A method having the steps of: providing an electric coffee brewing machine; providing a single-use, disposable brew basket, inserting the disposable brew basket into the electric coffee brewing...
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6872413 |
Method of packing and shipping pickles
Pickled products immersed in a pickling solution are packaged in a cardboard box for shipment to customers. The box is lined with a plastic bag to protect the pickled products and pickling solution...
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6770314 |
Method for vacuum packaging liquid containing foodstuff
The present invention provides a method of packaging goods having a liquid element, said liquid element comprising dissolved gases, wherein the liquid element is treated prior to the goods being...
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6465038 |
Tray for preparing sushi and process for preparing sushi using said tray
A tray set composed of a first tray and a second tray, wherein the first tray having a plurality of depressed portions in which sushi toppings can be placed and which each has a shape having a...
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6294092 |
Container
A container comprising a flexible semi-permeable composite membrane structure is described, as well as its applications. The membrane has a low molecular weight cut-off, comprises a flexible...
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6284304 |
Process for producing tofu
The soybean milk containing a coagulant is primarily heated, packed into a molding container, and secondarily heated to complete coagulation. And, (1) the coagulated product (silken tofu) is...
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6180148 |
Method for cooking fresh noodles in a microwave oven
As an object, the present invention provides a noodle product, process for production and method for cooking, which allows the noodles to be cooked easily by heating with the use of a microwave...
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6136355 |
Process for producing as-packaged instant cooking pastas and noodles
Dry pastas or noodles are heated with either wet or dry heat to convert their surface layer portion to the α-starch form and, if the heating is done by wet heat, the moisture in the surface of the...
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6096355 |
Method of measuring out and/or forming foodstuffs, foodstuffs obtained by said method, and packaging suitable for being implemented by said method
A method of measuring out and/or forming foodstuffs to impart a shape to the foodstuff with compromising the rheological and organoleptic properties, foodstuffs formed by this method, and packaging...
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6036987 |
Process for producing quick-boiling pastas and noodles
Dry pastas or noodles are heated with wet heat for a short time so that only their surface layer portion is converted to the α-starch; the pastas or noodles are then cooled, dried to remove the...
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5534280 |
Method for dehydration of solid foods
A process for treating a solid food product having water soluble and water insoluble volatiles soluble in alcohol and ether. The process includes cutting the product into pieces, placing the...
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5409720 |
Room-temperature shelf-stable dough mix
A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other...
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5279843 |
Method for packing fresh vegetables with water
A process is disclosed for packaging fresh vegetables in water. The process includes washing the vegetables, dipping them in a chlorine bath and placing them in bags. Then, water that has been...
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5262188 |
Free water removal from meat
Free unbound water is removed from cooked meat by contacting a cooked meat with particulate food-acceptable water-absorbing material to coat the meat. The material is maintained in contact with the...
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5236732 |
Method for preparing an oil-based seasoned food product
Food products for long storage at room temperature are prepared by a process of: drying food ingredients until the water content thereof is less than 15 wt %, heating fats and/or oils which form...
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5202143 |
Removal of free water for packaging cooked meat
Free, unbound water is removed from cooked meat by contacting the meat with a water-absorbing material. The treated cooked meat, from which water and the water-absorbing material are removed, is...
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5110609 |
Intermediate moisture vegetables
A process for producing an intermediate moisture vegetable or fruit product which is microbiologically stable at water activity levels within the range of 0.5 to 0.95 and is free from additives...
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4986995 |
Process for producing retort boiled rice
A process for producing retort boiled rice by charging raw rice and water into a container, adjusting the quantity of oxygen in the head space of the container to from 4-12 ml/100 g of raw rice,...
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4959936 |
Apparatus for packing bean curd pieces
An apparatus for cutting bean curd into pieces of the fixed size and packing them. This apparatus does automatically transporting, cutting and packing of bean curd under water in a water tank....
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4931299 |
Process for preparing salted-and-dried fish for eating
A method of preparing the traditional salted-and-dried fish is disclosed. The dried fish is first soaked in cold water to re-hydrate the fish and to reduce the salt content. Secondly, the...
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4840805 |
Process for preparing sterilized packaged fish and product thereof
The present invention relates to a container containing broiled fish in which the generation of drips from the fish and softening of the tissues thereof are prevented during a heat sterilizing...
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4830865 |
Method for aseptically processing a food product
A method and apparatus are disclosed for continuously and gently aseptically processing a food product comprising delicate food chunks of fruit, vegetables or the like immersed in a liquid. The...
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4734291 |
Process for preparing shelf stable al dente cooked pasta
An al dente pasta product having storage stability is produced by partially cooking freshly extruded pasta with steam or boiling water. Measured amounts of the partially cooked pasta are sealed in...
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4717575 |
Method for canning food product
The present invention relates to a canned aqueous food product contained in a hermetically closed rigid container. According to the invention, the pressure inside of the container as measured at...
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4663174 |
Method of stuffing pitted olives with anchovies
Incoming batches of olives crudely packed in brine are subjected to a homogenization process in respect to their initial brine content, by replacing the brine with fresh brine until the olives have...
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4609102 |
Plastic film bag lyophilization system
A plastic film bottom tray is held in shape by a rigid bottom rim. A plastic film top is held in shape by a rigid top rim above the tray. Substance to be lyophilized is frozen in the tray. The...
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4496597 |
Process for drying and/or preserving fruits having a high sugar content
A process for drying and/or preserving fruit, comprising: dehydrating fruit at a temperature of 55° to 80° C. for a period of about 16 hours until the water content of the fruit is about 40%; ...
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4478860 |
Process for improving the organoleptic properties of canned green vegetables
A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution are suspended in a brine having an alkalinity adjusted to...
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4444797 |
Heat treatment of particulate solid materials
In a batch method for the heat treatment of particulate solid material, especially food materials, the vessel in which the heat treatment takes place is essentially a jacketed pressure vessel (1)...
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4431676 |
Vegetable canning process
A process for canning vegetables characterized in that vegetables in the form of pieces of thin cross-section are treated osmotically to remove liquid, then pressed mechanically to remove further...
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4419376 |
Process for treating solid foodstuff pieces in a container
A process for treating solid foodstuff pieces in a container which is to be hermetically sealed characterized in that the container is extended by means of an extension piece, solid foodstuff...
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4400401 |
Method of microwave sterilizing canned food
A method for canning food products in a non-metallic jar, utilizing a non-metallic jar lid and a none metallic enclosure enveloping the jar and lid and which is placed within a microwave oven for...
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4332826 |
Method for canning food products
A method and apparatus for canning food products in a container whose lid is held on by pressure differential between the interior of the container and the outside atmosphere, in which a pressure...
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4323585 |
Process for the production of pasta products packed ready for sale in serving portions in packages
With the process, pasta products are packed in serving portions, ready for sale. For doing this, the pasta products are separated into serving portions prior to drying and packing into the package....
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4156741 |
Method of canning food products and canned product
Food products, such as vegetables, fruits, etc. are efficiently sterilized and/or cooked and canned under high vacuum by filling them into containers, e.g. conventional tin cans, in the presence of...
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4117645 |
Method for handling and transporting thermoplastic materials
An improved method for handling and transporting thermoplastic materials such as chewing gum base is disclosed. Chewing gum base, formulated as a hot viscous blend, is initially extruded and then...
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4051879 |
Apparatus for pouring liquid in cups
Apparatus for perforating a cover of a top covered cup and pouring a liquid in a predetermined quantity into the cup comprising a perforating tubular member and a liquid pipe which is controlled by...
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3985890 |
Pickled seafood
This invention is for a pickled seafood and the method of preparing the pickled seafood. The shelf life of the pickled seafood at the ambient temperature and with no refrigeration, is,...
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3984580 |
Method of containerizing fruit
A method for shrinking and containerizing pieces of fruit (e.g., peaches and pineapple) wherein the fruit is treated by total immersion in excess syrup, which immersion is conveyed through a...
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3615659 |
PREPARING A CHOCOLATE-FLAVORED BEVERAGE
A sediment-free chocolate-flavored beverage is prepared by mixing a fat-free cocoa extract with water or milk and heating to 110-130° C., cooling to 5-20° C. to form a precipitate, separating the...
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3532508 |
TREATMENT OF RICE
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3396040 |
Process for preserving citrus fruit food products
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3198639 |
Process for canning spanish green olives
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3169874 |
Food canning system and process
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3143430 |
Method of packaging cheese curd
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3132030 |
Method of canning rice
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3050403 |
Canning of fish
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3013887 |
Process for treating meats
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2999024 |
Method of preparing cooked egg yolk and cooked egg yolk product
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