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7504124 |
Methods for washing carcasses, meat, or meat product with medium chain peroxycarboxylic acid compositions
The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing...
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7498051 |
Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions
The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic...
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7494684 |
Method for the preparation of a stable alkali metal lactate in powder form
The invention relates to a method for the preparation of a stable alkali metal lactate in powder form, the product of said preparation, functional pre-mixes for foodstuff comprising said stable...
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7455865 |
Shelf-stable flavored oil encapsulated salt
A food flavoring encapsulate includes an encapsulated substrate, such as salt, wherein the substrate is encapsulated by a flavored oil. The flavored oil incorporates a Maillard reaction product and...
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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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7322369 |
Methods of detaching microorganisms from, or of inhibiting microbial attachment to, animal or poultry carcasses or seafood or parts thereof
Methods of detaching microorganisms (e.g., bacteria) from, or of inhibiting microbial (e.g., bacterial) attachment to, animal or poultry carcasses or seafood or parts thereof, wherein the method...
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7169433 |
Seasoning stick and method and apparatus for preparing foods
A solid seasoning product in the form of a stick, rod, thread, band, bead, pellet or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be...
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7128939 |
Pretreatment agent for a fish food
The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt...
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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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6849284 |
Meat tenderization with a thermolabile protease
The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein...
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6770310 |
Pickle solution including transglutaminese, method of making and method of using
The present invention provides a composition having protein, transglutaminase and a transglutaminase suppressing compound such as an ammonium salt, which is useful in the preparation of pickle...
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6767546 |
Use of echinacea as a feed additive to enhance protection against coccidiosis
Echinacea dietary supplements are useful adjuvants for live anticoccidial vaccines. Feed supplementation with Echinacea preparations enhances the immune response to such vaccines. Echinacea...
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6716466 |
Balanced food powder composition
A balanced powder blend composition with at least one fat or oil source, at least one carbohydrate source, and at least one protein source, is described. This composition is advantageously added to...
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6713106 |
Method of making bacon products
A method of making a bacon product from a frozen bacon belly is disclosed. The method includes the steps of cutting the frozen bacon belly into slices of a predetermined shape, and coating the...
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6641853 |
Inhibitory agent for protein denaturation, kneaded meat with suppressed freezing-denaturation, process thereof, and process of fish and meat paste products
Disclosed is an inhibitory agent for kneaded meat and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member...
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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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6589328 |
Sponges of hydrocolloids
The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore...
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RE38009 |
Zeaxanthin formulations for human ingestion
Preparations are disclosed containing the 3R-3′R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement....
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6509050 |
Use of antimicrobial polyphosphates in food processing
Polyphosphates control the growth of bacteria during food processing. These compositions comprise antimicrobial polyphosphates alone or in combination with organic acids and/or their salts and are...
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6379733 |
Method and apparatus for making an helical food product
A method is provided for making a helical food product. The method includes the step of extruding one or more plastic food substrates through a nozzle into a hollow shaped part. Relative rotation...
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6352735 |
Process of incorporating konjac paste into a meat to provide a low calorie meat product
This invention discloses the method of producing a food product by dissolving konjac flour in alcohol to form a paste, mixing ingredients such as soybean protein, a viscosity enhancing agent, a...
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6319527 |
Method of preparing a uniformly tender meat product
A method of preparing a uniformly tender meat product having an extended shelf life comprises the steps of selecting one or more meat ingredients wherein the muscle weight is comprised of whole...
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6309845 |
Method of establishing the origin of useful animals and products produced therefrom
The invention concerns a method of establishing the origin of useful animals, in particular cattle, pigs and the like. This method comprises the following steps: a) the live animal is marked...
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6309681 |
Multi-component marinades
A multi-functional marinade for fish and meat products that adds flavor to the fish or meat product and improves the texture and color of the fish or meat product during cooking. The marinade does...
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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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6287617 |
Gram negative antibacterial composition
A method for eliminating, reducing or retarding the amount of gram negative bacteria in cut fruits, cut vegetables, seafood, meat strips or meat chunks comprising the steps of: (a) treating the...
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6274183 |
Rice composition for coating foods
A food coating composition which is manufactured from so-called fragrant or scented rices, which are also known as "aromatic rices," and which derive their distinct aroma and flavor primarily from...
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6270817 |
Crumb coating composition
A crumb coating composition formed by agglomeration which includes (a) an insoluble powdered first protein at least 80% of which has a particle size of greater than 0.5 mm; and (b) a soluble second...
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6261623 |
Method for making a liquid smoke coloring agent solution
A liquid smoke coloring agent solution having total water miscibility, a benzopyrene content under about 5 ppb, and a pH above about 11, and a related method for making same by contacting liquid...
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6254912 |
Method for non-fry cooking and its uses
A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food...
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6248383 |
Agent for improving water binding capacity of meat and method of making
The meat quality-improving agent of the present invention includes an enzymatic hydrolyzate of a protein. By using the above meat quality-improving agent for frozen meats, pressured and...
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6187367 |
Low viscosity meat emulsion and process for producing a protein composition useful to form a low viscosity meat emulsion
A low viscosity, high gel strength protein-starch composition is provided. The protein-starch composition contains a denatured protein material and a starch material which are complexed together...
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6183807 |
Antimicrobial composition for cleaning and sanitizing meat products
An antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a...
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6171639 |
Method of manufacturing a lemon-basil garlic marinade
A method for preparing a lemon-basil garlic marinade, which combines an Italian dressing with water, granulated garlic and dried basil at room temperature, where both the granulated garlic and...
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6149950 |
Meat tenderization
The present invention provides methods for meat tenderization that comprise a thermolabile protease derived from a Rhizomucor species. Preferably, the protease has limited substrate specificity and...
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6126973 |
Soybean protein hydrolysate, process for producing the same, and meat products and drinks using the same
The present invention provides a soy protein hydrolysate with a low content of β-conglycinin and a process for producing the same. The soy protein hydrolysate with a low content of β-conglycinin...
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6080439 |
Method of cooking and flavoring meat
Within the present invention, a powder or "fines" is created from the targeted wood (i.e. mesquite, peach, hickory, apple). This powder is then sprinkled onto, or rubbed into, the meat (fish,...
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6074682 |
Jalapeno ham product and method of making same
The invention provides a ham and water product that is flavored with jalapeno peppers and a method of making a jalapeno flavored ham and water product. In a preferred embodiment, a ham is injected...
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6040013 |
Vacuum tumbling of meats and other foods
Pieces of meat are tumbled with a marinade in a tumbler that has a smoothly continuous surrounding side wall with no protrusions or baffles or other protrusions contacting the pieces of meat. The...
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6015580 |
Method of tenderizing meat
Meat tenderization is achieved in a closed vessel in which the meat is placed, the vessel having a liquid medium therein, which may be a marinade, of a depth at least sufficient to cover the meat,...
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6007864 |
Process for providing a frozen fish product
A process for obtaining a frozen fish product comprises: treating frozen or non-frozen fish, which comprises molecules of myosin and molecules of actin, each molecule of myosin having a head region...
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6001396 |
Method and solution for improving frozen seafood quality
A method for improving the quality of frozen seafood by enhancing flavor and shelf-life so that the seafood can be stored under commercial conditions. This method includes injection of substances...
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5989611 |
Agent for increasing the keeping quality of slaughtered-animal carcasses
The invention concerns an agent for enhancing the keeping quality of bodies of slaughtered animals, parts of bodies of slaughtered animals, and hamburger patties, a process for the use thereof, and...
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5968568 |
Enzyme preparation for use in the binding of food materials and process for producing bound food
An composition containing transglutaminase and collagen. The composition can be used to prepare bound food, preferably without the use of allergy-causing casein proteins.
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5962254 |
Nitrogenous composition resulting from the hydrolysis of wheat gluten and process for its manufacture
The invention relates to a nitrogenous composition resulting from the hydrolysis of wheat gluten by steepwater obtained from the maize starch industry, characterized in that it exhibits a ratio of...
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5952027 |
Method for browning precooked, whole muscle meat products
A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle...
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5948462 |
Method of preparing low fat sausage
A method of preparing low fat sausage having a juicy feeling is provided by adding heat-denatured whey protein and emulsified composition comprising heat-denatured whey protein and edible oil and...
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5939112 |
Method for producing a processed meat product by treatment with a salt and/or alkali solution and product
Processed meat is prepared by impregnating raw meat with a solution of a salt and a solution of an alkali in a concentration of 1.0 mole to 7.0 mole or a solution containing the salt and the alkali...
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5932279 |
Meat preserving composition
A composition for preserving a meat product obtained from slaughtered animals. The meat product is preserved by inhibiting the growth of undesired microorganisms, while the organoleptic features of...
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5922377 |
Apparatus for flavoring food
The present invention relates to the flavoring of various foods and comprises a rod, materials disposed along an outer surface portion of the rod for flavoring the food item, and a binder for...
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