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1. 发明公开

EP0188359A3 Food preparation 无效
标题翻译：准备食材
公开(公告)号：EP0188359A3
公开(公告)日：1988-11-17
申请号：EP86300192
申请日：1986-01-14
申请人： Quick Cuisine Limited
发明人： Roberts, William Wyn
IPC分类号： A23L01/31 , A23B04/08 , A23P01/08
CPC分类号： A23L13/42 , A23P20/12
摘要： A food product for a desired ultimate dish includes a divided main ingredient such as meat coated with dry particulate additional ingredients such as flavouring, thickening etc. agents. Preparation includes admixing (14) the main and additional ingredients supplied at prescribed rates (10, 12) with the main ingredient offering surface adherence for the additional ingredients, and the final product remains divided. The desired ultimate dish is prepared in any required quantity simply by heating up the divided final product in a suitable cooking medium.

2. 发明申请

WO1982002322A1 MEAT SPOILAGE INHIBITING PROCESS 审中-公开
标题翻译：肉类抑制过程
公开(公告)号：WO1982002322A1
公开(公告)日：1982-07-22
申请号：PCT/US1981000033
申请日：1981-01-12
申请人： BARTA KENT S
IPC分类号： A23B04/08
CPC分类号： A23B4/26 , A23B4/08 , A23B4/24
摘要： A meat spoilage inhibiting process, especially for freshly slaughtered meat. An aqueous solution of chlorine dioxide is formed in a concentration of 0.04-1.0 ppm, to inhibit the attachment of meat spoilage organisms to the meat but not toxic to the organisms. Freshly killed meat carcasses are washed with the solution within a time prior to substantial attachment of such meat spoilage organisms to said meat carcasses. Thereafter the solution is intermittently applied to said carcasses during chilling.
摘要翻译：肉类腐败抑制过程，特别是新鲜屠宰的肉类。以0.04-1.0ppm的浓度形成二氧化氯水溶液，以抑制肉腐败生物对肉的附着，对生物没有毒性。在将肉类腐败生物大量附着到所述肉类屠体之前的一段时间内，用溶液洗涤新鲜杀死的肉类屠体。此后，冷却期间将溶液间歇地施加到所述屠体。

3. 发明申请

WO1981003110A1 MEAT SANITIZING PROCESS 审中-公开
标题翻译：肉类消毒过程
公开(公告)号：WO1981003110A1
公开(公告)日：1981-11-12
申请号：PCT/US1981000524
申请日：1981-04-22
申请人： BARTA K
IPC分类号： A23B04/08
CPC分类号： A23B4/08 , A23B4/10 , A23B4/16 , A23B4/24
摘要： A process for preventing prespoilage proliferation of bacteria on fresh meat utilizes substantially sub-bactericidal concentrations of chlorine dioxide to suppress localized growth of such bacteria for up to at least 3 days post-slaughter. The chlorine dioxide solution is applied immediately post-slaughter and at remote times whenever renewed proliferation of such bacteria may occur. Formation of organic chlorine and oxidative by-product residuals is minimized upon treatment of meat at these chlorine dioxide concentrations.
摘要翻译：用于防止细菌在鲜肉上的预膨胀增殖的方法利用基本上亚杀菌浓度的二氧化氯来抑制这种细菌在屠宰后至少3天的局部生长。二氧化氯溶液在屠宰后立即施用，并且在可能发生这种细菌的再次增殖的情况下在远处施加。在这些二氧化氯浓度处理肉时，有机氯和氧化副产物残留物的形成最小化。

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