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1. 发明授权

US06491957B2 Chinese snacks 失效
标题翻译：中国小吃
公开(公告)号：US06491957B2
公开(公告)日：2002-12-10
申请号：US09892446
申请日：2001-06-28
申请人： Hirofumi Terazaki , Masata Mitsuiki , Yoshiharu Kinoshita , Shinichi Kamiya , Syouji Sakaguchi
发明人： Hirofumi Terazaki , Masata Mitsuiki , Yoshiharu Kinoshita , Shinichi Kamiya , Syouji Sakaguchi
IPC分类号： A21D1300
CPC分类号： A23L7/122 , A21D13/34 , A23L7/11 , C12Y203/02013
摘要： Chinese snacks having a proteinic adhesive layer with which transglutaminase has reacted, formed between the filling and the dumpling skin thereof are disclosed, and uncooked Chinese snacks half-made in such that a proteinic adhesive layer can be formed between the filling and the dumpling skin thereof by the action of transglutaminase, as well as such Chinese snacks in the frozen form (frozen foods), which undergo a less change in eating texture and have a fresh texture maintained both at the skin portion and filling even for many hours after cooking, after thawing, or the like.
摘要翻译：公开了在馅料和饺子皮之间形成转谷氨酰胺酶已经反应的蛋白质粘合剂层的中国小吃，并将半熟的中国小吃制成，使得可以在馅料和饺子皮之间形成蛋白质粘合剂层通过转谷氨酰胺酶的作用，以及在冷冻形式（冷冻食品）中的这种中国小吃，其进食质地变化较小，并且在皮肤部分保持了新鲜的质地，并且在烹饪之后甚至在烹饪后几个小时内填充解冻等。

2. 发明授权

US06818242B2 Production method of Chinese fried meat dumplings 有权
标题翻译：中国油炸饺子的制作方法
公开(公告)号：US06818242B2
公开(公告)日：2004-11-16
申请号：US10192513
申请日：2002-07-11
申请人： Morihiro Sada , Sachiyo Yoshida , Eri Hoshikawa , Tomoyuki Hirota , Shundo Harada , Chiaki Nosaka , Takeshi Nishinomiya , Hirofumi Terazaki , Masata Mitsuiki , Takashi Futatsugi
发明人： Morihiro Sada , Sachiyo Yoshida , Eri Hoshikawa , Tomoyuki Hirota , Shundo Harada , Chiaki Nosaka , Takeshi Nishinomiya , Hirofumi Terazaki , Masata Mitsuiki , Takashi Futatsugi
IPC分类号： A23L101
CPC分类号： A23L13/00 , A23L5/11 , A23L5/13 , A23L7/11
摘要： A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50° C. to 200-280° C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.
摘要翻译：中国油炸饺子的生产方法包括在运送机上装载肉饺，将肉馅饺子放在传送带上，并通过将输送机的温度从50℃提高到200-280℃，将肉饺子炸成1 -8分钟，因为输送机将肉饺子向下游移动。

3. 发明申请

US20050058765A1 Pretreatment agent for a fish food 有权
标题翻译：鱼食的预处理剂
公开(公告)号：US20050058765A1
公开(公告)日：2005-03-17
申请号：US10971135
申请日：2004-10-25
申请人： Manabu Watanabe , Masata Mitsuiki
发明人： Manabu Watanabe , Masata Mitsuiki
IPC分类号： A23L17/40 , A23B4/18 , A23L17/00 , A23L17/50 , A23L1/00
CPC分类号： A23B4/18 , A23L17/40 , A23L17/50 , A23L17/65
摘要： According to the present invention, there are provided a pretreatment agent for a fish food which is able to inhibit lowering of the yield caused by heating and cooking the frozen food and which is able to keep a good palate feeling without affecting palate feeling and taste and accompanying unnatural feeling and taste, and a process for pretreating fish food using said pretreatment agent. The present invention is a pretreatment agent for a fish food which comprises mixed an aqueous solution containing 1-30% (v/v) of ethanol and 5-25% (w/v) of citrate with 0.5-50% (w/v) of at least one mineral acid salt selected from the group consisting of phosphate, carbonate and bicarbonate, and a process for pretreating a fish food which comprises contacting said pretreatment agent with the fish food.
摘要翻译：根据本发明，提供了一种鱼食用预处理剂，其能够抑制由加热烹调冷冻食品而产生的产量降低，并且能够保持良好的腭感而不影响腭感和味道，伴随着不自然的感觉和味道，以及使用所述预处理剂预处理鱼食的方法。本发明是一种鱼食用预处理剂，它包括将含有1-30％（v / v）乙醇和5-25％（w / v）柠檬酸盐的水溶液与0.5-50％（w / v））至少一种选自磷酸盐，碳酸盐和碳酸氢盐的无机酸盐，以及用于预处理鱼食的方法，其包括使所述预处理剂与鱼食接触。

4. 发明授权

US07128939B2 Pretreatment agent for a fish food 有权
标题翻译：鱼食的预处理剂
公开(公告)号：US07128939B2
公开(公告)日：2006-10-31
申请号：US10971135
申请日：2004-10-25
申请人： Manabu Watanabe , Masata Mitsuiki
发明人： Manabu Watanabe , Masata Mitsuiki
IPC分类号： A23L1/325
CPC分类号： A23B4/18 , A23L17/40 , A23L17/50 , A23L17/65
摘要： 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 selected from the group consisting of phosphate, carbonate and bicarbonate, and a process for pretreating a fish food which comprises contacting the pretreatment agent with the fish food.
摘要翻译：本发明是一种鱼食食品的预处理剂，它含有1-30％（v / v）乙醇，5-25％（w / v）柠檬酸盐和0.5-50％（w / v））至少一种选自磷酸盐，碳酸盐和碳酸氢盐的无机盐，以及用于预处理鱼食的方法，其包括使所述预处理剂与鱼食接触。

5. 发明授权

US06395322B2 Method for producing frozen fried foods for microwave cooking 失效
标题翻译：用于微波烹饪的冷冻油炸食品的生产方法
公开(公告)号：US06395322B2
公开(公告)日：2002-05-28
申请号：US09776684
申请日：2001-02-06
申请人： Hideyuki Kondou , Kenichi Nagashima , Masata Mitsuiki
发明人： Hideyuki Kondou , Kenichi Nagashima , Masata Mitsuiki
IPC分类号： A23L300
CPC分类号： A23L3/375 , A23L5/11 , A23L5/15 , A23L19/19 , A23P20/12
摘要： There is provided a method for producing a frozen fried food for a microwave cooking comprising the step of a freezing of, particularly a very quick freezing (immediate quick freezing) of a deep-fat fried food, more particularly immediately after the oil-cooking thereof, at a moving speed of the freezing front exceeding 20 cm/h. A frozen product of deep-fat fried food capable of re-exhibiting a favorable crispness of a breading even after heating the frozen food by a microwave oven, and also capable of maintaining such favorable eating quality even after a prolonged storage thereof in a domestic freezer can be produced.
摘要翻译：提供了一种用于生产用于微波烹饪的冷冻油炸食品的方法，其包括冻结（特别是非常快速）冷油（立即快速冷冻）深油炸食品的步骤，特别是在其油蒸煮之后立即在冰面的移动速度超过20厘米/小时。即使在通过微波炉加热冷冻食品之后，即使在将其长时间保存在家用冷冻机中之后也能够保持这种有利的饮食质量，即使是能够再次显示出面包屑的脆弱性的深层油炸食品的冷冻产品可以生产。

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