专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

21. 发明公开

EP1056377A4 METHOD AND APPARATUS FOR SHAPING DEEP-FRIED FOOD PRODUCT 有权
标题翻译： VERFAHREN UNDGERÄTZUM FORMEN VON TIEFGEFRORENEN PRODUKTEN
公开(公告)号：EP1056377A4
公开(公告)日：2003-01-08
申请号：EP99908162
申请日：1999-02-16
申请人： KERRY INC
发明人： HUNTER THOMAS B , TRAGER NEIL J
IPC分类号： A23L1/176 , A23L1/00 , A23L1/01 , A47J36/20 , A47J37/12 , A47J43/20 , A47J27/00 , A23P1/08
CPC分类号： A47J43/20 , A23L5/11 , A23P20/12 , A47J36/20
摘要： The invention includes a process for preparing a unified serving of a batter-cooked food, for example shrimp tempura in the shape of a ring, that comprises the steps of: providing multiple pieces of a food to be cooked; coating each said piece with a batter; frying the coated pieces in a mold in a hot oil or fat medium in order to cook the food, expand the batter, and join the battered pieces into a shaped food product reflecting the shape of the mold; and removing the shaped food product from the oil or fat and the mold. The cooking mold is preferably a deep-frying cooking vessel assembly (40) comprising a generally U-shaped channel of flat metal. The cooking vessel assembly is configured with apertures (41) and with a handle (45) and/or a scraper. The apertures (41) and handle (45) are configured to provide quick submerging and quick fryer medium contact around the food being deep-fried in the cooking vessel assembly. The cooking vessel assembly (40) is further configured with shape-defining means to shape food items to be deep-fried in the cooking vessel assembly.
摘要翻译：本发明包括一种制备面糊烹饪食物（例如，环状的虾天妇罗）的统一制品的方法，其包括以下步骤：提供多片待烹饪的食物; 用面糊涂抹每片; 在热油或脂肪介质中将模具中的涂层油炸，以煮熟食物，膨胀面糊，并将破碎的片材加入反映模具形状的成形食品中; 以及从油或脂肪和模具中取出成形食品。烹饪模具优选是包括大致U形的平坦金属通道的油炸烹饪容器组件。烹饪容器组件配置有孔，并具有手柄和/或刮刀。孔和手柄构造成在烹饪容器组件中被油炸的食物周围提供快速浸没和快速油炸介质接触。烹饪容器组件进一步构造成在烹饪容器组件中成形要油炸的食品。

22. 发明公开

EP1176881A1 MULTICOMPONENT MARINADES 有权
标题翻译： MEHRKOMPONENTMARINADEN
公开(公告)号：EP1176881A1
公开(公告)日：2002-02-06
申请号：EP00914156.5
申请日：2000-03-21
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： PRASAD, Nikhil , VADEHRA, Dharam, Vir , KIM, Hyung, Wook , LOIZEAU, Gérard
IPC分类号： A23L1/40 , A23L1/325 , A23L1/314 , A23L1/31 , A23L1/176 , A23L1/318
CPC分类号： A23L23/10 , A23L13/03 , A23L13/428 , A23L13/72 , A23L17/75
摘要： A multi-functional marinade for fish and meat products that adds flavor to the fish or meat product and improves the texture and color of the fish or meat product during cooking. The marinade does not require the addition of other ingredients and can be applied immediately before cooking. The marinade can be a solid powder that is coated on the food or a liquid that is brushed or sprayed on the food.

23. 发明授权

EP0908101B1 Procedure for the preparation of a granulated bread product 失效
标题翻译：一种用于制备颗粒状面包产品的过程
公开(公告)号：EP0908101B1
公开(公告)日：2001-10-17
申请号：EP98500036.3
申请日：1998-02-09
申请人： Plazaola Irizar, Antonio
发明人： Plazaola Irizar, Antonio
IPC分类号： A21D13/00 , A21D8/00 , A23L1/176 , A23L1/164
CPC分类号： A21D8/02 , A23L7/135 , A23L7/157

24. 发明授权

EP0814676B1 BATTER COMPOSITION 失效
标题翻译： TEIGZUSAMMENSETZUNG
公开(公告)号：EP0814676B1
公开(公告)日：2001-07-04
申请号：EP96906737.0
申请日：1996-03-01
申请人： UNILEVER PLC , UNILEVER N.V.
发明人： SCHAFE, Wolfgang , SCHMIEDEL, Manfred
IPC分类号： A23P1/08 , A21D10/04 , A23L1/176
CPC分类号： A21D10/04 , A23P20/10 , A23P20/11 , A23P20/20
摘要： A non-starch containing batter is diclosed which comprises: 2 to 10 % oligosaccharides, 3 to 12 % soluble protein, 10 to 60 % vegetable oil, 0 to 5 % emulsifier, to 100 % water. A particular advantage of the use of this batter is that there is no longer the need to pre-fry the product prior to freezing, however a product is achieved having the desired pre-fried taste.

25. 发明公开

EP1059850A1 BREADCRUM COATING FOR FOOD PRODUCTS 审中-公开
标题翻译：面包屑，BESCHICHTIGUNG粮食
公开(公告)号：EP1059850A1
公开(公告)日：2000-12-20
申请号：EP99937854.0
申请日：1999-03-03
申请人： Pickford, Keith
发明人： Pickford, Keith
IPC分类号： A23L1/176 , A23P1/08
CPC分类号： A23L7/157 , A23P20/12
摘要： A method of manufacture of a breadcrum coated food product comprising the steps of contacting a breadcrum with an aqueous solution of a gelling agent, allowing the solution to be absorbed by the crumb, drying the crumb and applying the crumb as a coating to a food substrate.

26. 发明授权

EP0661005B1 Microwaveable food product composite 失效
标题翻译：微波食品复合材料
公开(公告)号：EP0661005B1
公开(公告)日：1999-08-18
申请号：EP94306852.8
申请日：1994-09-19
申请人： UNILEVER PLC , UNILEVER N.V.
发明人： Bows, John Richard, Unilever Res.Colworth Lab. , Blindt, Renoo Avinash, Unilever Res.Colworth Lab. , Hurling, Robert, Unilever Res.Colworth Lab. , Mullin, James Thomas, Unilever Res.Colworth Lab.
IPC分类号： A23L1/01 , A23L1/176 , B65D81/34
CPC分类号： B65D81/3453 , A23L5/15 , A23L7/157 , A23P20/12 , B65D2581/3412 , B65D2581/3413 , B65D2581/3441 , B65D2581/3456 , B65D2581/3472

27. 发明公开

EP0644723A4 A PROCESS FOR MAKING GEL-COATED FOODS. 失效
标题翻译：用于生产涂覆的食品的凝胶。
公开(公告)号：EP0644723A4
公开(公告)日：1997-10-29
申请号：EP93914467
申请日：1993-06-11
申请人： MERCK & CO INC
发明人： CHALUPA WILLIAM F , SANDERSON GEORGE R
IPC分类号： A23L1/05 , A23L1/00 , A23L1/0532 , A23L1/054 , A23L1/176 , A23L1/315 , A23L1/325 , A23L1/48
CPC分类号： A23L17/75 , A23L7/157 , A23L13/57 , A23L29/256 , A23L29/272 , A23P20/105 , A23P20/12
摘要： A process for preparing a gel coated food substrate comprising: a) applying an aqueous batter dispersion having sodium ion sources, calcium ion sources or a combination of sodium ion sources and calcium ion sources, to the surface of a food substrate to form a batter-food substrate complex; b) contacting the batter-food substrate complex with a dry bread material to form a breaded complex; and c) applying an aqueous gel-forming solution to the breaded batter-food substrate complex to form a thermally irreversible gel film around the complex.

28. 发明公开

EP0223865A1 Preparation of a food coating 有权
标题翻译： Verfahren zur Herstellung einesNahrungsmittelüberzugs。
公开(公告)号：EP0223865A1
公开(公告)日：1987-06-03
申请号：EP85111524.6
申请日：1985-09-12
申请人： FRISCO-FINDUS AG
发明人： Ek, Kurt Lennart
IPC分类号： A23L1/176 , A23P1/08
CPC分类号： A23L19/15 , A23L7/157 , A23P20/12
摘要： A process for the production of a crumb coating characterised in that a layer of liquid batter is formed on a heated surface, dried on the heated surface in such a way that it forms a coherent sheet, which sheet is detached from the heated surface, deep-fat fried, dried and finally milled to give crumbs of the desired particle size.
摘要翻译：一种用于生产碎屑涂层的方法，其特征在于，在加热的表面上形成一层液体糊料，在被加热的表面上干燥，使得其形成粘合片，该片材与加热表面分离，深度 - 油炸，干燥，最后研磨，得到所需粒径的碎屑。

29. 发明公开

EP0074455A1 Alimentary product for breading fish and preparing them for cooking 失效
标题翻译： Nahrungsmittel zum Panieren von Fleisch und zum Fertigmachen zum Kochen。
公开(公告)号：EP0074455A1
公开(公告)日：1983-03-23
申请号：EP81830158.2
申请日：1981-09-14
申请人： EXPORT TRADING s.r.l.
发明人： Santi, Ettore
IPC分类号： A23L1/176
CPC分类号： A23L17/75 , A23L7/157
摘要： The fish initially moistened is directly breaded with a granular compound which, absorbing water, sets on it forming a moist layer.
Soft wheat meal, salt, glutammate, vinegar powder, dishydrated vegetables and herbs as well as natural flavours are used.
The manufacturing processing foresees the mixing of the components that are passing through a kneading machine and then a drying chamber. The compound is for prompt use and a long preservation, and avoids the present breading operations.
摘要翻译：最初润湿的鱼直接用颗粒状化合物面包，吸收水，形成湿润层。使用软麦粉，盐，谷氨酸盐，醋粉，脱水蔬菜和草药以及天然香料。制造处理预期通过捏合机然后是干燥室的组分的混合。该化合物是及时使用和长期保存的，避免了目前的品种作业。

30. 发明公开

EP0030578A1 A process for making a high density bread suitable for use in a stuffing mix and a stuffing mix prepared therefrom 有权
标题翻译：一种用于生产高密度面包过程，其适合作为填充，和衍生的填充。
公开(公告)号：EP0030578A1
公开(公告)日：1981-06-24
申请号：EP79302942.2
申请日：1979-12-18
申请人： GENERAL FOODS CORPORATION
发明人： Wauters, Ronald Paul , Cochran, Stuart Allen , Kenyon, Ralph Edward
IPC分类号： A21D8/06 , A21D6/00 , A23L1/176
CPC分类号： A21D8/06 , A23L7/157
摘要： A process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in a stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full devlopment, and resting said developed dough. The dough is thereafter divided and then baked during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and rising of the dough during baking being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs / cubic ft. The bread is then staled and divided into crumbs or cubes suitable for use in a stuffing mix. The bread crumbs or cubes obtained according to this process have structural strength, an excellent taste, and a density of from about 12 to 22 lbs/cubic ft. The crumbs also hydrate without the formation of a pasty mass and generally retain their invididual identity in a stuffing.
摘要翻译：一种用于制备高密度的面包具有相对强的细胞结构中的所有其适合于制作面包屑或立方体用于在拌馅包括制备一个充分发展的酵母含面包面团在最初混合到全商发展的使用，并搁置所述方法，发达的面团。烘焙所述生面团最初被经受足够高的温度并持续一段杀死酵母和防止大量烘箱弹簧有效时间，然后继续烘烤，直到面团是完全焙烤期间将面团分割之后，然后烘烤。此过程被执行要么没有醒发步骤或者具有最小醒发步骤的面团，打样的焙烤前和烘焙被限制，从而确实将所得烘焙的面包的密度时的面团的上升是约的范围内 17至36磅/立方英尺的面包，然后变得陈旧和分成屑或适合于在一个兮兮混合使用立方体。获得雅丁到该过程中，面包屑或立方体具有结构强度，极好的味道，和从约12至22磅/立方英尺的密度。在屑从而水合物没有糊状物质和基因集会的形成保留其invididual身份一个馅。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式