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3900575 Preparation of coated hams  
A cooked ham is prepared having a unique adherent, uniform rich brown sweet coating. The ham is deboned, trimmed, defatted, cured, molded and cooked in the usual manner. A viscous caramel liquid...
3900574 Treatment of cheese slices to prevent sticking together  
A stack of individual slices of cheese product is provided. At least one surface of every individual slice in the stack is provided with a thin coating of starch or mixtures of starch and a gum....
3885053 Method of forming a skin surface on an extruded meat emulsion  
A method and means of forming a skin surface on a meat emulsion is disclosed with the method generally comprising the steps of: (1) conveying the emulsion through an elongated tube; (@) applying a...
3882255 Method for preparing flavored popcorn  
A method for preparing popcorn containing no cooking oil residue and flavored with one or more selected flavorings. A dry cooking technique is employed for popping and cooking the corn kernels,...
3879565 COFFEE BREWING BAG AND METHOD  
Roasted and ground coffee is packaged in a brewing bag for use in brewing a cup of coffee in the same manner that the ordinary tea bag is used to brew a cup of tea. An effective amount of a...
3873737 Method of making an encased ground meat product  
A sock or casing of fibrous paperlike material and substantially symmetrical shape for receiving and protecting a food product or mixture such as ground meat has an attractive outer facing that...
3873733 Method of producing a pelleted slow release NPN feed for ruminants  
Readily available, solid carbohydrate materials comprising water-insoluble polysaccharides are converted into slow-release nitrogen products valuable as a protein substitute in ruminant feeding...
3868470 SEASONING INDIVIDUALLY QUICK FROZEN VEGETABLES  
Individually quick-frozen vegetable and other frozen food produce at a temperature below 10°F is contacted at high speeds by a spray of thickened cooled sauce having a freezing point of 15°-26°F...
3865963 METHOD FOR FOLDING DOUGH  
Method for forming folded dough sections for Danish pastry and the like wherein a relatively thin sheet of dough is fed onto a conveyor belt. The dough sheet is severed into sections and...
3860733 MICROENCAPSULATED PRODUCT  
Mixtures of discrete vitamins, minerals and other nutrients are maintained in a uniform distribution by microencapsulation.
3851077 METHOD FOR PRESERVING FRESHLY SLAUGHTERED MEAT  
3845224 FROZEN CONFECTION CONTAINING EMULSIFIER-COATED STABILIZER  
3843827 PROCESS FOR BAKING FOODSTUFFS  
A process is provided for simulating the texture and appearance of deep fat-frying to foodstuffs without the need for deep fat frying itself. The foodstuff to be baked is first coated with a...
3840676 BINDING FOODSTUFFS WITH A PROLAMIN AND AN ALPHA-AMINO ACID  
3840679 CREPING PROCESS OF PREPARING AN IMPROVED MEAT ANALOG  
3830948 METHOD FOR IMPROVING SHELF-LIFE OF BAKED GOODS  
3830941 FOOD COATING COMPOSITION AND PROCESS USING SAME  
3821429 PROCESS FOR MANUFACTURING INSTANT COFFEE AND THE PRODUCT OF SAID PROCESS  
3814821 METHODS FOR PROTECTING THE COLOR OF CUT BONE SURFACES IN FRESH AND FROZEN MEAT  
3814822 PROCESS FOR PREPARING A COATED READY-TO-EAT BREAKFAST CEREAL  
3806612 PROCESS FOR COATING SEAFOOD  
A method of treating seafood by applying a coating of treating agent and immediately thereafter flexing the same and an apparatus comprising a source of treating agent, means for spraying the same...
3806613 PROCESS FOR PREPARING A FORTIFIED CEREAL GRAIN PRODUCT  
A process is disclosed for producing an iron fortified cereal grain product by applying a slurry of reduced iron in an edible fatty acid ester of glycerol or sorbitol to a cereal grain.
3804955 AN AUTOMATED METHOD FOR PREPARING PACKAGED SKEWERED MEAT PRODUCTS  
3800047 PROCESS FOR PRODUCING DEHYDRATED POTATO PRODUCTS FORTIFIED WITH STABLE VITAMIN C  
Dehydrated potato products are coated with a water solution comprising ascorbic acid or its salts, a film forming oxygen barrier, and sulfur dioxide. Upon storage in air, treated products do not...
3794742 COATING COMPOSITION FOR FOODS AND METHOD OF IMPROVING TEXTURE OF COOKED FOODS  
A method of improving the texture of meat or other solid foods by reducing he loss of moisture from the foods during cooking thereof and a coating composition for such foods to be applied thereto...
3793466 PROCESS FOR PREPARING A RESTRUCTURED MEAT PRODUCT  
3790685 METHOD OF APPLYING LIQUID SURFACE TREATING MATERIALS TO SAUSAGES  
3787588 METHOD OF MAKING SNACK FOOD  
3786159 PROCESS OF MANUFACTURING ALCOHOLCONTAINING SOLID MATTER  
3773519 PROCESS FOR TREATING A POWDERED FAT-CONTAINING MILK PRODUCT  
The reconstitution properties in cold water are improved of a powdered fat-containing milk product, especially whole milk powder, by applying a coating of lecithin, possibly dissolved in a fat....
3769039 PROCESS FOR FABRICATING LIQUID-FILLED CHOCOLATE PRODUCTS WITH AN INNER CRUST  
A method of fabricating chocolate products filled with a sugar-containing, especially also alcohol-containing liquid fill, a sugar crust layer being present between the outside chocolate casing...
3767821 METHOD OF MAKING A COLLAGEN COATED SAUSAGE  
3767826 BATTER STARCH  
3764715 METHOD OF SIMULTANEOUSLY EXTRUDING AND COATING A READY-TO-EAT CEREAL  
A method of producing a coated ready-to-eat cereal product is disclosed comprising producing a center filled cereal and drying the center filled cereal product until the syrupy center filling is...
3759718 PROCESS FOR PREPARATION OF IKURA(SALMON EGG)  
3754327 COOKIE CUTTERS  
A cookie cutter is provided with openings extending inward from the outer surface to felt tips on the inner cookie contacting surface. Edible liquid coloring material can be inserted into the...
3753767 METHOD OF SUGAR-COATING TABLETS  
Tablets are sugar-coated with an aqueous sugar-coating solution which comprises about 5 percent to 30 percent by weight of calcium sulfate dihydrate. The coating solution is adaptable to automatic...
3752678 GEL-COATED FROZEN CONFECTION  
3751268 METHOD OF COATING FOOD PRODUCTS WITH UNGELATINIZED UNMODIFIED HIGH AMYLOSE STARCH PRIOR TO DEEP FAT FRYING  
A process for preparing deep fried foods and especially french fried potatoes is disclosed. The french fries are coated with 0.1 to 1.5 percent of an unmodified ungelatinized high amylose starch...
3748153 SURFACE TREATMENT OF FRIED FROZEN FOOD WITH SUPERHEATED STEAM  
3743512 MONOGLYCERIDE PRODUCT AND METHOD OF PREPARING THE SAME  
Hard distilled monoglyceride either alone or in combination with other modifiers in a ground-up condition is mixed with wheat starch or other dry particles and the mixture reduced to an impalpable...
3743511 MEATLESS SAUSAGE  
Sausage casing is perforated by means of electric discharge. A non-meat dehydrated filling is inserted in the porous casing the ends of which are closed to contain the filling. The pores of the...
3736152 METHOD OF BUTTERING CORN EARS  
3723131 PREPARATION OF READY-TO-EAT PEANUT BUTTER CONTAINING CEREAL  
A ready-to-eat breakfast cereal impregnated with a nonheat-degraded liquefied peanut butter is produced by preparing a cereal base, drying the base to below 14 percent by weight moisture,...
3716374 METHOD OF INCREASING SOLUBILITY OF FOOD ACIDULENTS  
3711319 COATING OF PARTICLES OR POWDERS  
3697286 METHOD OF TREATING POWDER OR GRANULATE SUBSTANCES  
3695902 EDIBLE FILMS AND CASINGS OF COLLAGEN AND CASEIN  
3687688 METHOD OF MAKING POTATO PRODUCTS  
3682652 PROCESS FOR PREPARING A LOW CALORIE SNACK