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11. 发明公开

EP0220748A3 Meat roll 失效
标题翻译：肉卷
公开(公告)号：EP0220748A3
公开(公告)日：1987-11-25
申请号：EP86115213
申请日：1986-11-03
申请人： Rother, Karl-Heinz
发明人： Rother, Karl-Heinz
IPC分类号： A23L01/31
CPC分类号： A22C17/006 , A23L13/03 , A23P10/10
摘要： Bei einer auf einem Ofen, einem Grill oder dergleichen zu bratenden Fleischrolle und insbesondere einer gefüllten Fleisch rolle ist wenigstens der Rand, der die Innenseite der gefüllten Fleischrolle bildenden Fleischscheibe mit einem geniessbaren Haftmittel versehen, so dass die Fleischrolle ohne ein Werkzeug wie eine Zange gehandhabt werden kann und mit einem oder mehreren Stielen versehen werden kann, so dass ein Handgriff sowohl für das Braten als auch für den Verkauf verzehrt gebildet wird. Eine derartige Fleischrolle ist besonders für Bratküchen mit Strassenverkauf oder den Verkauf für Verzehr im Stehen ge eignet.

12. 发明公开

EP0172749A3 Method of imparting an oven roasted color to a meat product 失效
标题翻译：将烤过的颜色加入肉制品的方法
公开(公告)号：EP0172749A3
公开(公告)日：1986-08-06
申请号：EP85305916
申请日：1985-08-20
申请人： OSCAR MAYER FOODS CORPORATION
发明人： Coffey, Thomas Henry , Suess, Gene
IPC分类号： A23L01/31 , A23L01/01 , A23L01/275
CPC分类号： A23L13/03 , A23L5/19
摘要： An oven-roasted color is imparted to a meat product which is cooked at a temperature below that at which natural browning occurs. This is accomplished by atomizing an aqueous solution of caramel coloring in an environment sufficiently humid to prevent spray drying of the atomized solution, contacting the meat product with the atomized caramel coloring solution in that humid environment, and exposing the surface of the meat product to a temperature sufficiently high to bind the caramel coloring to the meat surface.

13. 发明公开

EP0074185A3 Meat product and method of making the same 失效
标题翻译：肉制品及其制造方法
公开(公告)号：EP0074185A3
公开(公告)日：1984-05-09
申请号：EP82304234
申请日：1982-08-11
申请人： Holt, Alan
发明人： Holt, Alan
IPC分类号： A23L01/31 , A23L01/04 , A23J03/00
CPC分类号： A23L13/62 , A23L13/426
摘要： Animal meat, e.g. principally fat, ground and chopped to particulate form and admixed with stabilizer, such as gelatine, to form an extrudable paste 30, is entruded as the filling between two collagen films 14, 15 to form a sandwich-like product which is reeled at 22. Appropriate lengths of the product are severed as desired from the reel and are used as drapes or wraps around meat joints. A comparable product can be made using only a single collagen layer, to which the fat layer adheres. If lean meat is used in the place of the fat, the resultant product (with a single collagen layer or two collagen layers) may be used in any food preparations where thinly-sliced lean meat is conventionally used. The product of the invention enables the majority of animal meat from carcasses to be usefully employed where hitherto only a minor proportion has been usable.

14. 发明申请

WO1993017587A1 FOOD COMPRISING DIETARY FIBER 审中-公开
标题翻译：食品包装食品纤维
公开(公告)号：WO1993017587A1
公开(公告)日：1993-09-16
申请号：PCT/JP1993000263
申请日：1993-03-02
申请人： KABUSHIKIKAISHA MANNAN OUYOU KAIHATSU KENKYUSHO , KAWANO, Nobuhisa
发明人： KABUSHIKIKAISHA MANNAN OUYOU KAIHATSU KENKYUSHO
IPC分类号： A23L01/31
CPC分类号： A23L13/67 , A23L13/422 , A23L13/426 , A23L13/60 , A23L19/115
摘要： A food comprising dietary fiber, being nutriologically excellent and having excellent function and property is produced economically from konnyaku mannan and ground meat by treating a mixture of konnyaku mannan and a relatively small amount of water with a coagulating agent to prepare hydrated gel of the mannan, kneading the gel and ground meat, forming the resultant mixture into a desired shape, and optionally heating or freezing the product.
摘要翻译：通过用凝固剂处理康乃馨甘露聚糖和相对少量的水的混合物从康乃馨甘露聚糖和碎肉经济地生产营养学上优良且具有优异功能和性质的膳食纤维，以制备甘露聚糖的水合凝胶，捏合凝胶和碎肉，将所得混合物形成所需形状，并任选地加热或冷冻产品。

15. 发明申请

WO1993012671A1 PROCESS FOR PRODUCING LOW FAT MEAN PRODUCTS 审中-公开
标题翻译：生产低脂肪产品的方法
公开(公告)号：WO1993012671A1
公开(公告)日：1993-07-08
申请号：PCT/US1992010561
申请日：1992-12-08
申请人： GAMAY, Aly
IPC分类号： A23L01/31
CPC分类号： A23L17/70 , A23L13/428 , A23L13/46 , A23L13/60
摘要： A fractionation process for commercially producing low fat, low cholesterol, reduced calorie, natural and raw uncooked meat, fowl and seafood products. The process involves size micro-reduction of the meat to approximately 1-50 microns diameter in the presence of water with ionic strength pH manipulation and fractionation of the meat into fatty materials, connective tissues and extremely low fat, low cholesterol meat particles. The resulting naturally defatted meat exhibits excellent eating and cooking characteristics, extended shelf life and is free from carcinogenic substances found in broiled high fat meat.

16. 发明申请

WO1984000283A1 METHOD FOR THE PREPARATION OF MEAT PIECES 审中-公开
标题翻译：制备肉馅饼的方法
公开(公告)号：WO1984000283A1
公开(公告)日：1984-02-02
申请号：PCT/AT1983000019
申请日：1983-07-15
申请人： HOFFMANN, Louis, Adolph
IPC分类号： A23L01/31
CPC分类号： A23B4/0235 , A23L13/72
摘要： The process provides for the injection of plastified, pasty or minced meat in a meat piece. It is thus possible to use off-trimmings of meat, which are often available in large quantities. Although the taste, the nutrient value or the composition of those off-trimmings are the same as those of larger meat pieces, the price of said off-trimmings is substantially lower. The off-trimmings were used heretofore for the production of hamburgers and sausages, which involves a loss of income. It is also possible to inject fat meat into lean meat or vice versa. The process for injecting minced meat in a meat piece allows to increase the volume and the weight of the latter, which is an advantage from the point of view of quality and cost.
摘要翻译：该过程规定在肉片中注射塑化的，糊状或切碎的肉。因此，可以使用经常可以大量使用的肉的脱边。虽然这些不合身体的味道，营养价值或组成与较大肉块的味道，营养价值或组成相同，但是所述不合身体的价格显着降低。以前用于生产汉堡包和香肠的折扣，这涉及到收入的损失。也可以将胖肉注入瘦肉，反之亦然。在肉片中注射肉末的过程允许增加后者的体积和重量，这是从质量和成本的角度来看的优点。

17. 发明申请

WO1980002788A1 IMPROVED COMPOSITION CONTAINING ANIMAL PARTS FOR PRODUCTION OF A FRIED SNACK FOOD AND METHOD FOR PRODUCTION THEREOF 审中-公开
标题翻译：含有动物部件的改良组合物，用于生产熟食食品及其生产方法
公开(公告)号：WO1980002788A1
公开(公告)日：1980-12-24
申请号：PCT/US1980000796
申请日：1980-06-18
申请人： BEATRICE FOODS CO
发明人： BEATRICE FOODS CO , MEYER R , GRAHAM C , HAAS R , RUDOLPH J
IPC分类号： A23L01/31
CPC分类号： A23L13/426 , A23L13/20 , A23P30/34 , Y10S426/808
摘要： A puffable food composition is provided by extruding a mixture of ground animal parts and starch whereby the mixture is at least partially gelatinized during extrusion into a shape-sustaining form. The form is puffed either at the die of the extruder, or in subsequent hot oil frying, or both. With added flavoring the puffed composition has the taste, texture and mouth feel of fried pork skins. The process accommodates a wide variety of animal parts without the necessity of substantial changes in the process parameters.

18. 发明申请

WO1995017832A1 METHOD FOR PREPARING MEAT LOAVES AND THE LIKE, USEFUL FOR MAKING FLAKY MEAT LOAVES 审中-公开
标题翻译：制备肉类和类似物的方法，用于制造肉类肉酱
公开(公告)号：WO1995017832A1
公开(公告)日：1995-07-06
申请号：PCT/FR1994001544
申请日：1994-12-28
申请人： FRADIN, Maurice
IPC分类号： A23L01/31
CPC分类号： A23B4/064 , A23L13/03 , A23L13/67
摘要： The method of the invention comprises compression-forming prerefrigerated meat pieces into loaves, wherein the temperature of the loaves is brought, through successive stabilization operations, to a predetermined value; in this method, the meat pieces (5) are individually subjected to a drying stage in a cold air stream (drying station 8) before undergoing an intense cooling stage (cooling station 9) followed by a stabilization stage (station 10). The invention is useful, for instance, for making flaky meat loaves.
摘要翻译：本发明的方法包括将预制冷的肉块压缩成型，其中通过连续的稳定操作将面包的温度提高到预定值; 在这种方法中，肉片（5）在进行强冷却阶段（冷却站9）之后进行稳定化阶段（站10），分别在冷空气流（干燥站8）中进行干燥阶段。本发明例如用于制造片状肉饼是有用的。

19. 发明申请

WO1994021143A1 FOOD PRODUCT GLAZE 审中-公开
标题翻译：食品产品GLAZE
公开(公告)号：WO1994021143A1
公开(公告)日：1994-09-29
申请号：PCT/US1994002851
申请日：1994-03-16
申请人： GRIFFITH LABORATORIES WORLDWIDE, INC. , BAUR, Joachim, N., C. , PINNOCK, Jill , DARLEY, Kenneth, S.
发明人： GRIFFITH LABORATORIES WORLDWIDE, INC.
IPC分类号： A23L01/31
CPC分类号： A23L19/18 , A23P20/12 , A23P2020/251
摘要： A blend of starches, dextrins and gums with wheat flour and additional components, in defined levels, is used in a glaze composition to provide an improved crispy glaze on a food product. The additional components include combinations of protein with food grade acids and combinations of leavening agents, leavening acids and optionally calcium salts which impart a crunchiness and holding quality to the glaze. By choice of components the glaze may have an appearance from a colorless transparent glaze to an opaque golden brown glaze.
摘要翻译：在釉料组合物中使用具有限定水平的淀粉，糊精和具有小麦粉和其他组分的树胶的混合物，以在食品上提供改进的脆皮釉料。另外的组分包括蛋白质与食品级酸的组合以及发酵剂，发酵酸和任选的钙盐的组合，其赋予釉料的脆性和保持质量。通过选择组分，釉料可以具有无色透明釉料到不透明金黄色釉料的外观。

20. 发明申请

WO1985004785A1 MEAT PRODUCT AND PROCESS 审中-公开
标题翻译：肉制品和工艺
公开(公告)号：WO1985004785A1
公开(公告)日：1985-11-07
申请号：PCT/AU1985000088
申请日：1985-04-19
申请人： GIBSON, Royce, Gordon
IPC分类号： A23L01/31
CPC分类号： A23L13/67 , A23L13/52
摘要： A meat product comprising intimately mixed together sinewed meat which has been finely ground together to render the sinews therein substantially organoleptically undetectable and essentially sinewless meat which has been coarsely severed and subjected to a physical disorientation while substantially preserving its fibrous character. A process for forming such a meat product is also disclosed.
摘要翻译：一种肉制品，其包括将细碎的肉精细地混合在一起，将精细地磨碎在一起以使其中的筋肉基本上感觉不可检测，并且基本上是无毛的肉，其被粗切地切割并经受物理迷失方向，同时基本上保持其纤维特性。还公开了一种用于形成这种肉制品的方法。

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