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91. 发明公开

EP1477069A1 METHOD OF SALTING COD AND OTHER MARINE SPECIES AND THE DEVICE FOR CARRYING OUT SAID METHOD 失效
标题翻译： VERFAHRENFÜRDAS EINSALZEN VON KABELJAU UND ANDEREN MEERESTIERARTEN
公开(公告)号：EP1477069A1
公开(公告)日：2004-11-17
申请号：EP03702668.9
申请日：2003-02-14
申请人： UNIVERSIDAD POLITECNICA DE VALENCIA
发明人： BARAT BAVIERA, Jose Manuel Universidad , ANDR S GRAU, Ana Universidad Politécnica de , FITO MAUPOEY, Pedro Universidad Politécnica de , SERRA BELENGUER, Juan Antonio Universidad , RODRIGUEZ BARONA, Snyder Universidad Politécnica
IPC分类号： A23B4/023 , A23B4/26
CPC分类号： A23B4/02 , A23B4/023 , A23B4/26 , Y02A40/945 , Y02A40/946
摘要： The object of this patent is a "Process for salting cod and other marine species, and device for its implementation", the precise use of which is explained in detail in the description of the invention.
The process is carried out by immersing the pieces in brine of increasing concentration at each stage, which is kept in circulation by stirring and its temperature monitored.
The device comprises: a device (1) for preparing brines; a pump (2) for circulating the brine; a cooling system (4); a pump for forcing the flow of the brine round the cooling system; and an immersion treatment tank for the pieces to be salted.
The single device may be coupled in series with another or other identical ones.
摘要翻译：该专利的目的是“鳕鱼和其他海洋物种的盐化方法及其实施装置”，其精确用途在本发明的说明书中详细解释。该过程是通过在每个阶段将浓度增加的盐水浸入其中进行的，其通过搅拌保持循环并监测其温度。该装置包括：用于制备盐水的装置（1）; 用于使盐水循环的泵（2）; 冷却系统（4）; 用于迫使冷却系统周围的盐水流动的泵; 以及用于待腌制的片的浸渍处理槽。单个装置可以与另一个或其它相同的装置串联耦合。

92. 发明授权

EP0813821B1 Processed fish meat and process for producing said fish meat 失效
标题翻译：加工鱼肉和制备所述加工鱼肉
公开(公告)号：EP0813821B1
公开(公告)日：2004-05-26
申请号：EP96904282.9
申请日：1996-02-29
申请人： Kabushiki Kaisha Katayama
发明人： KATAYAMA, Hiroshi , KATAYAMA, Taro
IPC分类号： A23L1/325 , A23L1/33 , A23L1/333 , A23B4/02 , A23B4/08
CPC分类号： A23B4/08 , A23B4/02 , A23B4/023 , A23B4/0235 , A23L17/00 , A23L17/40 , A23L17/50 , A23L17/70
摘要： A processed fish meat which has a strong thermal binding property and an elasticity, can be freely processed, scarcely suffers from deterioration or outflow of low-molecular-weight nutrients (drips, etc.), and has a high nutritive value with the use of these nutrients in a high yield. The processed fish meat comprises, per 100 parts by weight of a round or chunk of fish meat or fish meat pieces, from 0.2 to 4 parts by weight (on a dry basis) of salts added in the form of a 1.5 to 7 mol solution in water or drips and from 0.1 to 2.7 parts by weight (on a dry basis) of alkaline agents added in the form of a 0.3 to 3 mol solution in water or drips.

93. 发明公开

EP1198990A3 Procédé de conservation de volailles ou de lapins, par appértisation, et additifs utilisés 审中-公开
标题翻译： Appertization为维护屠宰家禽或兔子和使用添加剂
公开(公告)号：EP1198990A3
公开(公告)日：2004-04-28
申请号：EP01402691.8
申请日：2001-10-18
申请人： Tilly-Sabco
发明人： Sauvaget, Daniel , Auffret, Patrice
IPC分类号： A23B4/005 , A23B4/027 , A23B4/12
CPC分类号： A23B4/0056 , A23B4/023 , A23B4/12 , A23L13/06 , A23V2002/00 , A23V2200/10 , A23V2250/032 , A23V2250/1614
摘要： L'invention concerne un procédé de conservation de volailles telles que des poulets et des dindes, ou de lapins, entiers ou découpés, par appertisation, utilisant un additif comprenant les constituants suivants : un composé acide anti-oxygène, et au moins deux sels de sodium et/ou de potassium assurant le maintien et la dureté des os et des cartilages, et fermeté de la chair et de la peau après appertisation. Le composé acide peut être l'acide citrique. Les sels sont par exemple le citrate de sodium, le carbonate de sodium et le bicarbonate de sodium.

94. 发明授权

EP0745328B1 MACHINE FOR THE PRECISE SALTING OF FISH 失效
标题翻译：机器鱼精确腌制
公开(公告)号：EP0745328B1
公开(公告)日：2001-11-21
申请号：EP95915882.5
申请日：1995-04-17
申请人： C.L.G.INVERSIONES,S.L.
发明人： LOPEZ-GALLEGO, Jose Luis
IPC分类号： A23B4/32
CPC分类号： A23B4/325 , A23B4/023 , A23B4/32 , A23P20/12 , Y02A40/945
摘要： It is made up of a frame upon which travel trays (6) that carry the fish (4) to be seasoned with a given quantity of high salt content product, the system used to distribute this product consisting of a storage tank (13) out of which falls the product upon a distribution hopper (10) through a passage (11), being arranged inside the hopper a rotating roller (15) with slots (14) for the carriage of the seasoning product, which falls through the lower passage (12) upon the fish arranged on the trays, being the profile of the slots (14) similar to that of the fish that are located below on a tray in correspondence with the position of the slots, being the rotation speed of the driving motor used to actuate the roller determined by the weight of the trays containing the fish.

95. 发明公开

EP0923872A2 A method and apparatus for producing cooked bacon slices 审中-公开
标题翻译： Methode und Vorrichtung zur Herstellung gekochter Schinkenscheiben
公开(公告)号：EP0923872A2
公开(公告)日：1999-06-23
申请号：EP98650083.3
申请日：1998-12-08
申请人： Mozemo Limited
发明人： Queally, Peter , Queally, John , Murrin, Laurence
IPC分类号： A23B4/023 , A23L1/314
CPC分类号： A23B4/305 , A23B4/023 , A23B4/048 , A23L13/428
摘要： Cooked bacon slices are produced substantially continuously by slicing raw pork bellies at a temperature of typically -1°C to form slices of raw pork which are laid flat on an openwork mesh belt 4. Upper and lower spray heads 33, 34 apply a curing solution onto top and underneath faces of the slices 3 on the conveyor 4. The conveyor 4 delivers the raw pork slices 3 with the curing solution applied to a continuous cooker 6 in which the slices 3 are cooked at about 275°C for about 2 minutes. The cooked bacon slices are thus produced substantially continuously to a high quality and with reduced labour input.
摘要翻译：煮熟的培根切片通过在一般-1℃的温度下切片生猪肉，基本上连续地生产，以形成平铺于镂空网带4上的生猪片。上，下喷头33,34施加固化溶液在输送机4上的切片3的顶部和底部的表面上。输送机4将生猪肉切片3与施加到连续蒸煮器6上的固化溶液递送，其中切片3在约275℃下烹饪约2分钟。因此，熟的培根切片基本上连续地产生到高质量并且减少了劳动输入。

96. 发明授权

EP0638240B1 Verfahren und Durchlaufvakuumtumbler zur Behandlung von Nahrungsmitteln 失效
标题翻译：一种用于治疗食物及Durchlaufvakuumtumbler方法
公开(公告)号：EP0638240B1
公开(公告)日：1999-01-07
申请号：EP94110577.7
申请日：1994-07-07
申请人： Dorit Food Processing Equipment Ltd
发明人： Suhner, Beat
IPC分类号： A22C9/00 , A23B4/16 , A23L3/00
CPC分类号： A22C9/005 , A23B4/023 , A23B4/16 , A23L3/001

97. 发明公开

EP0743011A4 PROCESSED MEAT, MEAT MATERIAL USING THE SAME, AND METHOD OF PROCESSING MEAT 无效
标题翻译：经处理肉制品由其生产的肉制品和方法肉的治疗
公开(公告)号：EP0743011A4
公开(公告)日：1998-10-21
申请号：EP95906544
申请日：1995-01-30
申请人： KATAYAMA KK
发明人： KATAYAMA HIROSHI , KATAYAMA TARO
IPC分类号： A23B4/00 , A23B4/02 , A23B4/023 , A23B4/027 , A23B4/08 , A23L13/00 , A23L13/10 , A23L13/40 , A23L1/31
CPC分类号： A23B4/027 , A23B4/023 , A23L13/00 , A23L13/42 , A23L13/432 , Y02A40/945
摘要： The purpose of this invention is to provide processed meat of high nutritive value which is tender, elastic, capable of being processed as required, free of loss from deterioration, and of high yield utilizing low molecular weight nutrients such as drips. The processed meat of this invention comprises; a salt content of 0.2 to 5 weight parts, preferably 0.3 to 4 weight parts, and more preferably 0.5 to 2.5 weight parts and, an alkali content of 0.1 to 0.6 weight parts, preferably 0.3 to 0.4 weight parts, and more preferably 0.5 to 2 weight parts for 100 weight parts of meat.
摘要翻译：本发明的目的是提供一种具有高营养价值的所有加工的肉是嫩，有弹性的，能够根据需要被处理，不受恶化的损失，和高产利用低分子量营养物：如滴落物。本发明包括的加工肉; 的0.2〜5重量份，优选为0.3〜4重量份，更优选为0.5〜2.5重量份的盐含量和，为0.1〜0.6重量份，优选为0.3〜0.4重量份，更优选为0.5〜2碱含量重量份对肉类的100重量份。

98. 发明公开

EP0813821A4 PROCESSED FISH MEAT, FISH MEAT MATERIAL PREPARED BY USING THE SAME, AND PROCESS FOR PRODUCING PROCESSED FISH MEAT 失效
标题翻译：加工鱼肉，鱼肉其材料及其制造方法加工的鱼类肉类
公开(公告)号：EP0813821A4
公开(公告)日：1998-04-22
申请号：EP96904282
申请日：1996-02-29
申请人： KATAYAMA KK
发明人： KATAYAMA HIROSHI , KATAYAMA TARO
IPC分类号： A23L17/00 , A23B4/02 , A23B4/023 , A23B4/08 , A23L17/40 , A23L17/50 , A23L1/325 , A23L1/33 , A23L1/333
CPC分类号： A23B4/08 , A23B4/02 , A23B4/023 , A23B4/0235 , A23L17/00 , A23L17/40 , A23L17/50 , A23L17/70
摘要： A processed fish meat which has a strong thermal binding property and an elasticity, can be freely processed, scarcely suffers from deterioration or outflow of low-molecular-weight nutrients (drips, etc.), and has a high nutritive value with the use of these nutrients in a high yield. The processed fish meat comprises, per 100 parts by weight of a round or chunk of fish meat or fish meat pieces, from 0.2 to 4 parts by weight (on a dry basis) of salts added in the form of a 1.5 to 7 mol solution in water or drips and from 0.1 to 2.7 parts by weight (on a dry basis) of alkaline agents added in the form of a 0.3 to 3 mol solution in water or drips.
摘要翻译：因而具有很强的热结合特性和弹性的加工鱼肉，可以自由地处理，从劣化或低分子量营养物（滴落等）的流出几乎不受到影响，具有与使用的营养价值高这些营养物质在高产量。经加工的鱼肉包括，每100份（重量）（重量）的圆形或鱼肉或鱼肉块的块，从0.2到4份（以干重计）的在1.5〜7摩尔溶液的形式加入的盐的在水或滴落和0.1〜2.7重量份的碱剂（以干重计）加入在水或滴落0.3〜3摩尔溶液的形式。

99. 发明公开

EP0813821A1 Processed fish meat and process for producing said fish meat 失效
标题翻译：加工鱼肉和制备所述加工鱼肉
公开(公告)号：EP0813821A1
公开(公告)日：1997-12-29
申请号：EP96904282
申请日：1996-02-29
申请人： KATAYAMA KK
发明人： KATAYAMA HIROSHI , KATAYAMA TARO
IPC分类号： A23L17/00 , A23B4/02 , A23B4/023 , A23B4/08 , A23L17/40 , A23L17/50 , A23L1/325 , A23L1/33 , A23L1/333
CPC分类号： A23B4/08 , A23B4/02 , A23B4/023 , A23B4/0235 , A23L17/00 , A23L17/40 , A23L17/50 , A23L17/70
摘要： A processed fish meat which has a strong thermal binding property and an elasticity, can be freely processed, scarcely suffers from deterioration or outflow of low-molecular-weight nutrients (drips, etc.), and has a high nutritive value with the use of these nutrients in a high yield. The processed fish meat comprises, per 100 parts by weight of a round or chunk of fish meat or fish meat pieces, from 0.2 to 4 parts by weight (on a dry basis) of salts added in the form of a 1.5 to 7 mol solution in water or drips and from 0.1 to 2.7 parts by weight (on a dry basis) of alkaline agents added in the form of a 0.3 to 3 mol solution in water or drips.
摘要翻译：因而具有很强的热结合特性和弹性的加工鱼肉，可以自由地处理，从劣化或低分子量营养物（滴落等）的流出几乎不受到影响，具有与使用的营养价值高这些营养物质在高产量。经加工的鱼肉包括，每100份（重量）（重量）的圆形或鱼肉或鱼肉块的块，从0.2到4份（以干重计）的在1.5〜7摩尔溶液的形式加入的盐的在水或滴落和0.1〜2.7重量份的碱剂（以干重计）加入在水或滴落0.3〜3摩尔溶液的形式。

100. 发明公开

EP0693882A4 RECYCLING SALT SOLUTION IN FOOD PROCESSING AND APPARATUS THEREFOR 失效
标题翻译：盐溶液在食品加工及其装置RETURN
公开(公告)号：EP0693882A4
公开(公告)日：1996-09-11
申请号：EP94911793
申请日：1994-04-11
申请人： MURRAY GOULBURN CO OOPERATIVE
发明人： SANDERSON WAYNE BARRY , BRADY ANTHONY PHILLIP , WHITEHEAD GRAEME FRANK , OLDHAM IAN JAMES , BROCKWELL IAN PERCIVAL
IPC分类号： A23B4/023 , A23C19/064 , B01D61/02 , C02F1/04 , C02F1/44 , A23C19/05 , A23C21/00 , A23L1/015 , B01D1/00 , B01D61/18
CPC分类号： B01D61/027 , A23B4/023 , A23C19/064 , C02F1/04 , C02F1/442 , Y02A40/945
摘要： PCT No. PCT/AU94/00178 Sec. 371 Date Apr. 15, 1996 Sec. 102(e) Date Apr. 15, 1996 PCT Filed Apr. 11, 1994 PCT Pub. No. WO94/23586 PCT Pub. Date Oct. 27, 1994A process is provided for the recovery and reuse of a salt solution obtained from a salty effluent (as herein defined) comprising: (1) passing said salty effluent, optionally after removing any fine particles therefrom, through a membrane filtration system which separates the salt in the form of a salt solution from the food residues; (2) passing said salt solution through an evaporator to decrease the water content thereof; (3) adjusting the temperature of the salt solution, typically within the range 15 DEG -25 DEG C., so as to control the concentration of the saturated salt solution obtained in step (4) herein below; (4) adding salt to said salt solution to produce a saturated salt solution; (5) adjusting the temperature of the saturated salt solution to that required in the salting of the food product; and (6) applying said salt solution to the food product Also provided is an apparatus for the recovery and reuse of a salt solution obtained from a salty effluent (as herein defined) comprising: (1) a nanofiltration device for removing food residues from the salty effluent to produce a salt solution; (2) an evaporator connected to said device to decree the water content of the salt solution emanating from said device; (3) first heat control means connected to said evaporator for controlling the temperature of the salt solution emerging from the evaporator to control the concentration of the saturated salt solution referred to in paragraph 4 below; (4) means connected to said heat control means for adding salt to the salt solution to produce a saturated salt solution; and (5) second heat control means to control the temperature of the salt solution, prior to the application of said salt solution to the food product to be salted.

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