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US20110300260 METHOD FOR PREPARATION OF FROZEN MICROWAVE INSTANT FOOD  
The present invention provides a method for preparation of frozen microwave instant food, wherein the main process is that before being cooked the ingredients are shaped (to ordinary shape or...
US20120082767 Process for reducing oil and fat in cooked food with pea protein  
A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the...
US20140141138 Dehydrated Vegetable Food Product and Methods of Making the Same  
A vegetable food product and a method of making a dehydrated vegetable food product are provided. A quantity of vegetables is cut to a predetermined size. The quantity of cut vegetables is cooked....
US20120251686 PLANT-BASED FOOD PRODUCT, COMPOSITION, AND METHODS  
A flavor stabilized hydrated texturized plant protein may be produced by infusing dehydrated texturized plant protein particles with a water solution of one or more flavors and one or more heat...
US20120276258 FRUIT AND VEGETABLE PESERVATION PROCESS  
An HPP method for preserving fruits may include the steps of: (a) placing a prepared fruit in a container having a capacity less than about two gallons; (b) filling the container with a pH...
US20110070345 Flavor Infusion Device for Roasting Poultry  
A flavor infusion device for roasting poultry, such as chicken, comprising an elongated metal member having an attachment means at one end for attachment to a sidewall of a roasting pan, a...
US20120070539 Crispy french fries  
Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include...
US20130189397 Pet Food Product with Interlocking Feature  
A pet food product with multiple layers and at least one of the layers includes protrusions that extend into another layer. The protrusions provide a mechanical interlock between layers providing...
US20110318471 PROCESSING TECHNIQUE TO THAW PARTIALLY FROZEN FRUITS AND VEGETABLES AND INCORPORATING SOLIDS  
A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from...
US20140147557 CONFECTIONERY WITH MULTIPLE FLAVORS AND TEXTURES  
Disclosed are confectionery products having multiple flavors and multiple textures. More particularly, the confectionery products are multilayered products comprising a powder interior portion, a...
US20130011524 WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME  
Provided is a white chocolate-impregnated food in which a porous food is impregnated with white chocolate material, wherein a milk solids-not-fat content in the white chocolate material is not...
US20110070346 INTEGRAL INTERVENTION SYSTEM  
An intervention system for treating a food product in a food conditioner. The system comprises a tank that receives and buffers an intervention solution from a mixing system, a pump that receives...
US20090297671 Infusion Method for Vacuum Fried Fruit Leveraging  
A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion...
US20140363549 AERATED CHOCOLATE  
A process for preparing an aerated chocolate which comprises incorporating a solvent component into a gas by bubbling the gas through a reservoir containing the solvent to give a gas phase, and...
US20150050401 COMPOSITIONS FOR IMPROVING FLAVOR AND SAFETY OF MARINATED MEAT PRODUCTS  
A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized,...
US20120070538 SEQUENTIAL EXTRACTION PROCESS  
The specification provides methods for extracting proanthocyanidins, especially from firm fruit such as cranberries, through a sequential extraction procedure, and producing infused fruit products.
US20130177680 INFUSED ROASTED SEEDS AND METHODS OF MAKING THEREOF  
Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional...
US20100310739 Infused Roasted Seeds And Methods Of Making Thereof  
Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional...
US20110059213 METHOD FOR PROCESSING WHOLE MUSCLE MEAT  
A method for producing a processed meat product begins at the supplier, where whole muscle meat is reduced into whole muscle meat pieces and the pieces may be macerated to increase their surface...
US20130064943 FROZEN CONFECTION MACHINE  
An operator interface including an indicator of at least one edible item for selection is included, the operator interface is in communication with the programmable controller. A dispensing system...
US20100303977 COMPOSITION FOR PROTECTING MEAT OR FISH  
The invention provides a formulation for protecting meat against oxidation comprising a rosemary extract an emulsifier and a salt. In some embodiments of the invention, the formulation is free...
US20110256279 INFUSION METHODS AND PRODUCTS  
The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products...
US20120052170 PROCESS FOR INFUSING RAWHIDE WITH COLOR, FLAVOR OR OTHER AGENTS  
An improved method for infusing or marinating a rawhide product with additives such as color and/or flavor is provided. In the method, the animal hide is infused with additives such as flavor...
US20130122162 METHOD OF PREPARING A TUBER  
The present invention is a method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is frozen to provide...
US20130084372 Whole-Muscle Jerky Slice Production Using Bulk Form Processing  
An automated method for producing whole-muscle jerky slices using bulk form processing, and further provides jerky slices of novel composition resulting from the practice of such a method. The...
US20100009047 Enhanced Fresh Meat  
This invention includes brine mixtures and methods for enhancing fresh meat cuts with brine mixtures. In selected embodiments, the brine mixture includes gelatin, water and optional additives. In...
US20120082768 Casing for Foodstuff  
A method for coating tubular food-casings (2), particularly skins with flavoring substances in particle form, includes wetting the casing (2) on the inside with adhesive, and then applying desired...
US20130040024 Fruit Products, Methods of Producing Fruit Products, Fruit Extraction Systems and Fruit Infusion Systems  
A method for producing fruit products. The method includes presenting a fruit comprising at least one water insoluble component and at least one water soluble component. Removing at least a...
US20150147447 METHOD FOR PRODUCING DETOXIFIED LIVER  
The present invention has demonstrated that microorganisms present in a liver can be killed by washing the bile duct and the portal vein with hot water, and then disinfecting the liver using a...
US20150064319 Method of Injection of an Antimicrobial Composition for Rapid Cooling of Poultry During Processing  
A method for rapidly cooling poultry carcasses during processing by injecting the carcasses with a composition including water and an antimicrobial agent. The composition may be in slush ice form...
US20130011533 Method and Apparatus for Chilled Water Injection  
A method and apparatus for injecting chilled water (16) into freshly slaughtered and eviscerated poultry carcasses immediately prior to introducing the poultry carcasses into a conventional...
US20090104321 Method for Producing Roasted Grain Extract and Method for Producing Processed Roasted Grain Product  
A method for producing a roasted grain extract with which a sufficient concentration can be obtained is realized. This production method includes a roasting step (S10) of roasting a grain...
US20140113041 Method of processing meat to enhance moisture retention  
The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during...
US20120027896 Fresh Meat Color in Vacuum Packaged or Modified Atmosphere Packaged Fresh Meat Products  
A packaged treated fresh meat product comprises a fresh meat product, a solution, and a low to no oxygen packaging. The solution includes a source of sodium nitrite or sodium nitrate infused into...
US20130224351 Tool for preparing ravioli or filed pasta in general  
A new tool set for making homemade ravioli or filled pasta in general includes at least one flat grid provided with holes or openings, at least one flat cutting grid having blades arranged around...
US20120219673 GRILLING RACK  
A food grilling rack provides a frame defined by a plurality of connected side walls forming a closed geometric shape. The frame includes a lower corrugated sheet that provides multiple troughs,...
US20140302207 FRUIT BREAKING SYSTEM AND METHOD  
Methods as described in the present disclosure generally include cryogenically freezing sweetened, dried fruit having a moisture content between 8% and 18%, and then breaking the frozen fruit into...
US20140161948 IMPREGNATED FOOD  
An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless...
US20120064205 IMPREGNATED FOOD  
An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless...
US20120171342 CO-PRECIPITATED CARRAGEENAN/XANTHAN GUM COMPOSITIONS AND PROCESSES FOR THEIR PREPARATION  
Co-precipitated carrageenan/xanthan gum compositions and a process for preparation are provided. The compositions are simple to prepare and provide functional performance in a broad range of food,...
US20130129865 VACUUM INFUSION FOR THE INCLUSION OF A SUPPLEMENT INTO FOOD PRODUCTS  
An improved method of vacuum infusion of a supplement in a porous food product comprising treating a porous food product having a majority pores of within a certain diameter size range with a...
US20140030389 STEM CELERY HAVING A HOLLOW PETIOLE  
An Apium graveolens L. var dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed...
US20110151071 METHOD AND APPARATUS FOR SMOKE-INFUSING PROTEINACEOUS FOODS AND SMOKED-INFUSED SUCH PROTEINACEOUS FOOD PRODUCT SO-OBTAINED  
A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly...
US20100173049 REDUCED SUGAR RAISIN AND METHOD  
A method of producing a raisin from a grape is disclosed herein. The method includes the step of diffusing a portion of natural sugar out of a grape. The grape has an outer skin enclosing pulp and...
US20120308625 A METHOD FOR ALTERING THE FLAVOR OF A FOOD PRODUCT  
A method for altering the flavor of a food product by impregnating a substance into a food product by exposing the food product to a pressure from 1000 to 6000 bar together with a solid compound...
US20150079246 Candy Bar  
A process for making a candy bar that includes a first substance and a second substance wherein the second substance is either injected into the first substance or coated over the first substance....
US20140023759 PROTEIN PRODUCT AND PROCESS FOR PREPARING INJECTABLE PROTEIN PRODUCT  
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing...
US20110244093 Protein product and process for preparing injectable protein product  
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing...
US20110244092 Protein product and process for making injectable protein product  
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing...
US20130196035 Frozen Food Product and Method for Depositing A Sauce Into A Frozen Food Product  
Method for injecting a sauce into a frozen food product. An embodiment of the method includes the step of inserting a nozzle having one or more openings along the lateral surface of the nozzle to...

Matches 1 - 50 out of 145 1 2 3 >