Matches 201 - 250 out of 592 < 1 2 3 4 5 6 7 8 9 10 11 12 >
Match Document Document Title
5439702 Method of mixing meat with dried fibrous collagen  
A method is provided of improving meat products which comprises mixing with a de-boned or separated meat (D or S meat), a fibrous collagen in order to distribute the collagen substantially...
5437884 Method of processing duck feet  
This process is used to remove the bones and joints from duck feet and to process the duck feet to make them edible. Initially, the duck feet are frozen for one or two days and are then thawed....
5437885 Method of making a non-porous vegetable protein fiber product  
A method for processing a dehulled, defatted oilseed protein meal, e.g., soybean meal, to produce non-porous, meat-like fibers comprises preparing an oilseed protein source and water mixture,...
5437883 Method of processing pig intestines and stomachs  
This process is used to prepare pig meat, including pig stomachs and pig intestines. The process includes the steps of thawing, cooking, washing, and refrigeration. Frozen pig meat is first thawed....
5436017 Method of inhibiting bacterial growth in meat and product thereof  
A method of inhibiting bacterial growth in meat in which sodium citrate buffered with citric acid is introduced into the meat to a sodium citrate content of 1 to 7%, and preferably about 1 to 1.3%.
5431950 Reduced-fat meat product containing a melt spun oleaginous matrix  
Reduced fat proteinaceous products, such as hamburgers, are formed containing an oleaginous matrix which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose...
5431937 Process for preparing oven-roasted food  
Fresh chicken quarters are needle injected with a marinade including juiciness and browning reaction-facilitators and smoke flavoring. The marinated quarters are dipped into an aqueous suspension...
5429831 Marinated meat and poultry products having a glazed coating and method for producing such products  
Poultry parts are exposed to a marinade so that the marinade is absorbed by the parts and the outer surface of the parts has an adhesive myosin protein binder disposed thereon. The parts are then...
5415883 Method for preparing pre-cooked meat  
Pre-cooked meats including poultry, seafood and red meats are disclosed which can be prepared by coating a meat with a liquid and dry marinade, cooking the coated meat at a temperature of about...
5415881 Animal muscle strip product  
A food product which is formed from a breast cut of poultry or other animal muscle material having a core area and a plurality of strips of breast formed integrally with the core area and extending...
5405630 Method of and apparatus for treating meat  
As water binding to pieces of meat in a paddle massager increases, the resistance to rotation of the shaft, controlled by a frequency controller causes the speed to progressively drop as the torque...
5397593 Method for treating frozen meat  
During conveying of frozen meat, the frozen meat is immersed in a first treating liquid, e.g. salt water, to thaw and wash the meat surface, and then the frozen meat is immersed in a second...
5389395 Nutritional bar for a protein-sparing diet of the very-low-calorie type  
An unbaked low calorie food bar containing proteinaceous material, flavoring, aspartame and carbohydrate material which is formed by extrusion and exposed to a maximum temperature of about 37° C.,...
5387424 Process for bonding formed meat to bone  
A process for bonding formed meat to bone to create the appearance and texture of a natural cut of meat by utilizing techniques known in the art to release protein from pieces of meat, which...
5384140 Process for preparing tender, juicy microwaveable meat  
In a process for preparing a coated microwaveable meat which will be juicy and tender after microwave cooking, the meat is intimately contacted with an aqueous solution having a pH of 5.0-9.0 and a...
5374447 Method of preparing a reduced-fat meat product  
Reduced fat proteinaceous products, such as hamburgers, are formed containing an oleaginous matrix which is formed by melt-spinning an oleaginous substance with a carrier material, such as sucrose...
5364650 Disinfecting product  
A method and composition for eradicating bacteria from animal carcasses. The composition comprises a solution coating aliphatic medium chain fatty acids, a chelating agent, enough hydrochloric acid...
5356647 Method for reducing moisture loss in cooked meats  
The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of the...
5346711 Method of making an animal muscle strip product  
A food product which is formed from a breast cut of poultry or other animal muscle material having a core area and a plurality of strips of breast formed integrally with the core area and extending...
5344660 Bone-in meat product  
A bone-in ham steak is made by separating the muscle, fat, and femur bones from green hams and curing the muscle in a conventional manner. The femur bones are cut into linear segments and aligned...
5328712 Method of making a bone-in meat product  
A bone-in ham steak is made by separating the muscle, fat, and femur bones from green hams and curing the muscle in a conventional manner. The femur bones are cut into linear segments and aligned...
5314705 Process for preparing a frozen meal  
Pieces of meat are cooked and then separated from a bouillon and cooled to at least a refrigeration temperature. A thickening agent is mixed with a sauce, which may include the bouillon as an...
5314704 Dehydrated meat product protected against oxidation  
Oxidation of cooked, dehydrated meat is inhibited by incorporating a combination of ascorbic acid and a Maillard meat flavor reaction product prepared from at least one reducing sugar and at least...
5300312 A method of preparing ready-to-eat intermediate moisture foodstuffs  
A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with...
5298270 Barbecue cooking, processing, packaging and storage system  
A novel system of barbecue cooking, processing, packaging, and storage of meats such as ribs, chicken etc is described. A byproduct of the cooking and blending is pasteurization in one and the same...
5286513 Proteinaceous food product containing a melt spun oleaginous matrix  
Proteinaceous products such as hamburgers or soy-based materials are formed containing an oleaginous matrix which is formed by melt-spinning an oleaginous substance with a carrier material, such as...
5284673 Process of making konjak-added foodstuffs  
The present invention relates to foodstuffs which are prepared by adding konjak paste having a pH value of 9.0 to 10.3 and relates to the process for preparing the same.
5279845 Konjak-added foodstuffs and process of making  
The present invention relates to foodstuffs which are prepared by adding konjak paste having a pH value of 9.0 to 10.3 and relates to the process for preparing the same.
5270062 Ruminant animal feed including cottonseed  
A ruminant animal feed comprising whole linty cottonseed and preferably soybeans. The soybeans may be replaced by other oil bearing grains and additional nutrients may be added to the feed. The...
5264229 Shelf life extension for commercially processed poultry/fowl and seafood products using a specialized hydrogen peroxide  
Shelf life of commercially processed poultry and seafood can be extended by introducing food grade H 2 O 2 and food grade surface active agents into the chiller water to wash off bacteria on the...
5264239 Preparation of dried flavored meats  
A flavor enhanced dehydrated meat is prepared by first heating a mixture of a reducing sugar and a sulfur-containing substance to partly react the sugar and sulfur-containing substance, and then...
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...
5238701 Process for making delicatessen meat products and products thereof  
A process for making delicatessen meat products using vegetable fats instead of the traditional animal fats. A predetermined amount of vegetable oil is first heated to a temperature of at least...
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...
5234703 Disinfecting product and process  
A method and composition for eradicating bacteria from animal carcasses. The composition comprises a solution coating aliphatic medium chain fatty acids, a chelating agent, enough hydrochloric acid...
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...
5232722 Substitute for fat meat food  
The present invention provides a fat substitute for meat food, which comprises a gelling material comprising a whey protein concentrate and a casein protein, the amount of the whey protein...
5227190 Livestock feed  
A livestock feed containing meat and bone, bloodmeal, soy hulls, corn and about 20% by weight liquid animal fat. The invention further relates to a process for making a livestock feed including the...
5225231 Process for producing flake style food  
The process for producing a flake style food of the present invention comprises adding a dehydrated vegetable to a seasoning solution, emulsifying the obtained mixture by stirring at a high speed...
5219603 Composition for extending the shelf life of processed meats  
A composition for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt...
5200218 Composition for dog food  
The dog food formula is a composition comprising the following ingredients: brewer's yeast, bran, biscuit mix, water, desiccated liver, safflower or corn oil, ascorbic acid and chelated zinc....
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...
5192570 Process for treating red meat to control bacterial contamination and/or growth  
The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, listeria, and spoilage bacteria without causing...
5183683 Process for producing a functional protein product from vegetable protein materials  
A process for producing a vegetable protein product for use with an animal protein material in which a non-hydrated vegetable proteinaceous extract is blended under conditions of shear with a...
5176934 Seasoned food product with a salt enhancer  
An edible salt enhancing composition is provided which is a combination of L-aspartic acid and L-arginine and sodium chloride.
5173319 Method and composition for extending the shelf life of processed meats  
A method for inhibiting the growth of bacteria in raw or processed meat products having a pH between about 6.0 and 6.5 stored at above freezing temperatures using an inorganic propionate salt which...
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.
5156879 Fluidization of soapstock  
The present invention is directed to a method for treatment of soapstock obtained by alkali refining of fats to provide a fluid, uniform, pumpable animal feed product. In the method, a raw...
5149550 Methods for making pet chews  
The present invention provides methods for making pet chews. According to the invention, ligaments from cattle and other hoofstocks are rendered substantially free of fat and then dried until the...
Matches 201 - 250 out of 592 < 1 2 3 4 5 6 7 8 9 10 11 12 >