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1. 发明授权

EP2911531B1 RAPID PARTIAL DRYING OF SAUSAGE LOGS 有权
公开(公告)号：EP2911531B1
公开(公告)日：2018-08-22
申请号：EP13849210.3
申请日：2013-10-17
申请人： Smithfield Foods Inc.
发明人： KAFER, Paul , TAYLOR, Dave , ROBERDS, James
IPC分类号： A23L13/60 , A23L3/01 , A23L3/40 , A23B4/03
CPC分类号： A23B4/03 , A23B4/01 , A23B4/023 , A23B4/22 , A23L3/01 , A23L13/65 , A23V2002/00
摘要： A process for manufacturing dry sausage comprising rapid partial drying of sausage logs. The process includes preparing a meat mixture, stuffing the meat mixture into a casing or mould, or extruding into moulds, to form sausage logs, fermenting the sausage logs, heat treating the sausage logs, placing the sausage onto a conveyor, passing the conveyor and sausage log through a chamber, and drying the partially-dried sausage logs. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40° F. to 130° F., and introducing a supply of microwaves into the chamber. The air supply and microwaves, as well as The drying conditions, are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.

2. 发明授权

EP2861077B1 PROCEDE DE FABRICATION EN CONTINU DE VIANDE HACHEE SECHEE PASTEURISEE, RECONSTITUEE EN PLAQUES MINCES, ET INSTALLATION POUR LA MISE EN OEUVRE DUDIT PROCEDE 有权
标题翻译：工艺用于实现巴氏杀菌，干燥，呈薄板再处理地面牛肉和系统的连续生产
公开(公告)号：EP2861077B1
公开(公告)日：2016-08-17
申请号：EP13737332.0
申请日：2013-06-17
申请人： Adiv Developpement
发明人： RISPAL, Olivier , PEYRON, Alain
IPC分类号： A22C7/00 , A23B4/26 , A23B4/023 , A23B4/005
CPC分类号： A23B4/023 , A22C7/00 , A22C7/0076 , A23B4/0053 , A23B4/26 , A23L13/67 , A23V2002/00 , Y02A40/946

3. 发明公开

EP2871977A1 FLEISCHREIFEKAMMER 有权
公开(公告)号：EP2871977A1
公开(公告)日：2015-05-20
申请号：EP13740207.9
申请日：2013-07-12
申请人： Schrutka-Peukert GmbH
发明人： PÄSLER, Hans-Jürgen , HERBST, Mario
IPC分类号： A23L1/318 , A23L3/34 , A23B4/023 , A23B4/03
CPC分类号： A22C9/00 , A23B4/023 , A23B4/031 , A23L13/76
摘要： To reliably produce a high quality flavour when maturing meat and to consistently prevent the formation of mould or decomposition processes caused by bacteria, the invention provides a meat maturing cabinet and a method for maturing meat in a meat maturing cabinet which comprises a lid, a base, a front wall, a rear wall and two side walls, wherein said walls, together with the lid and base, define an internal space for accommodating at least one meat item and the surfaces of the walls facing the internal space are substantially made of high-grade steel and/or a plastic, wherein at least the front wall has at least one window permitting a view into the internal space and wherein the meat maturing cabinet is equipped in the internal space with at least one salt source which determines the salt content of the atmosphere in the internal space during the operation of the meat maturing cabinet.
摘要翻译：为了在熟肉成熟时可靠地产生高质量的风味，并且一贯地防止由细菌引起的霉菌形成或分解过程，本发明提供了肉成熟柜和在肉成熟柜中成熟肉的方法，其包括盖，基底，前壁，后壁和两个侧壁，其中所述壁与盖和基座一起限定用于容纳至少一个肉制品的内部空间，并且面向内部空间的壁的表面基本上由高其中至少前壁具有允许观察内部空间的至少一个窗口，并且其中肉成熟室在内部空间中装配有至少一个盐源，其确定盐含量肉肉成熟室操作过程中内部空间的气氛。

4. 发明公开

EP2656739A2 Food preparation 有权转让
标题翻译： Lebensmittelzubereitung
公开(公告)号：EP2656739A2
公开(公告)日：2013-10-30
申请号：EP13382142.1
申请日：2013-04-18
申请人： Sal Costa, S.A.
发明人： Casanova Marti, Ignacio
IPC分类号： A23L1/31
CPC分类号： A23L3/358 , A23B4/023
摘要： The present invention relates to a food preparation comprising a food product housed in a closed and ovenable container, intended for being sold fresh, frozen or refrigerated, in which the food product is embedded in salt, an ovenable sheet being arranged between the food product and the salt or at least partially covering said food product, the container being suitable for revealing or uncovering its content in the upper portion. Advantageously, the preparation is compatible with the conventional frozen food industry such that individual pieces of skinned fish such as those which are available on the market can be used.
摘要翻译：食品制品技术领域本发明涉及一种食品制品，其包含容纳在封闭和可烘烤的容器中的食品，该容器用于新鲜，冷冻或冷藏，其中食品被包埋在盐中，可烘烤片材布置在食品和所述盐或至少部分地覆盖所述食品，所述容器适于在其上部露出或揭露其含量。有利地，该制剂与常规的冷冻食品工业相容，使得可以使用诸如市售的那些皮肤的鱼片。

5. 发明公开

EP2191727A1 METHOD OF TREATING FISH MEAT 审中-公开
标题翻译： VERFAHREN ZUR BEHANDLUNG VON FISCHFLEISCH
公开(公告)号：EP2191727A1
公开(公告)日：2010-06-02
申请号：EP08791206.9
申请日：2008-07-16
申请人： Tenpoint Manufacturing Corporation
发明人： ADACHI, Tetsuo
IPC分类号： A23B4/02 , A23B4/06 , A23B4/10 , A23B4/16
CPC分类号： A23B4/023 , A23B4/03 , A23B4/06 , A23B4/16 , A23B4/24 , A23L17/00 , Y02A40/946
摘要： It is intended to provide a method of treating fish meat whereby the amount of so-called drip flowing out from fish meat, which is obtained by disassembling, cutting and forming landed fish and then freezing, in the course of the treatment and thawing can be largely reduced. This object is achieved by pre-drying molded fish meat, which has been prepared by disassembling landed fish and cutting them into various shapes, with a cold air so as to lightly dehydrate the surface part, dipping the fish meat in an aqueous solution of sodium chloride for a short period of time so that the fish meat surface turns into a gel to form a coating, vacuum-packaging it as such, further blowing a clean gas such as oxygen into the package to give a gas-containing package, then freezing it by the brine freezing method and storing in that state. Due to a series of the treating procedures as described above, the amount of the drip during thawing the fish meat is considerably reduced.
摘要翻译：旨在提供一种处理鱼肉的方法，其中在处理和解冻过程中通过拆卸，切割和成形着陆鱼然后冷冻而获得的所谓的从鱼肉流出的滴液的量可以是大大减少。该目的是通过将模拟的鱼肉预先干燥而成的，该鱼肉通过将着陆的鱼分解成各种形状并用冷空气将其轻轻脱水，将鱼肉浸入钠水溶液中制备氯化物短时间使得鱼肉表面变成凝胶形成涂层，将其真空包装，进一步将诸如氧气的清洁气体吹入包装中，得到含气体包装，然后冷冻它通过盐水冷冻方法并存储在该状态。由于如上所述的一系列处理程序，在解冻鱼肉期间的滴液量显着降低。

6. 发明授权

EP1729599B1 METHOD OF PRODUCTION OF MEAT PRODUCTS FROM ENTIRE MUSCULAR TISSUE, WITH DIRECT INCORPORATION OF OLIVE OIL 有权转让
标题翻译： PROCESS肉制品从橄榄油直接施加某种浑身肌肉的制备
公开(公告)号：EP1729599B1
公开(公告)日：2008-01-30
申请号：EP05727236.1
申请日：2005-04-01
申请人： " Creta Farm Anonimos Viomichaniki & Emporiki Etaireia"
发明人： DOMAZAKIS, Emmanouil
IPC分类号： A23L1/314 , A23L1/317 , A23B4/023
CPC分类号： A23B4/023 , A23L13/43 , A23L13/60 , A23L13/65 , A23L13/67 , A23V2002/00 , Y02A40/946 , A23V2250/2131
摘要： A method for the production of meat products from entire muscular tissue with direct incorporation of olive oil and maximum possible substitution of animal fat, which is achieved by the addition of the olive oil after the extraction of the salt soluble meat proteins. This method includes the following stages:. (a) tumbling of meat injected with the appropriate brine in a tumbling machine, (b) admixture of the olive oil, (c) the tumbling continues until the complete incorporation of the olive oil, (d) stuffing in casings, heat treatment and packing of the products. The meat-based products with incorporated olive oil, which are produced according to this method, provide an excellent stability from a structure point of view (consistency) and the physical and chemical characteristics of the olive oil contained in these products remain unaltered.

7. 发明授权

EP1704780B1 METHOD FOR THE TREATMENT AND LONG-TERM PRESERVATION OF MEAT PRODUCTS WITHOUT A COLD CHAIN 有权
标题翻译：方法对于没有冷链肉类产品的治疗和长期保存
公开(公告)号：EP1704780B1
公开(公告)日：2008-01-30
申请号：EP04805091.8
申请日：2004-12-07
申请人： Curutchet Ferreira, Pablo R. , Inta Instituto Nacional de Tecnologia a Agropecuaria
发明人： CURUTCHET FERREIRA, Pablo Román , MASANA RINERO, Marcelo , VAUDAGNA BARBERO, Sergio , SANCHEZ DANGUISE, Guillermo
IPC分类号： A23B4/023 , A23B4/005 , A23B4/06 , A23B4/015
CPC分类号： A23B4/24 , A23B4/0056 , A23B4/015 , A23B4/023 , Y02A40/946
摘要： Method for the treatment and long-term preservation of meat products without a cold chain. The invention relates to a method for the treatment and long-term preservation of meat products without a cold chain. The inventive method comprises the following steps consisting in: injecting each piece of meat with a brine solution containing the necessary concentration of ClNa in order to reach up to a maximum of 20 % of the weight of the meat piece; massaging the meat for a period of between 8 and 24 hours at a pressure of between 10 and 15" Hg and temperatures of between 0 and 3 °C; inserting each piece into a hermetically-sealed bag and subjecting the batch of meat cuts thus packaged to a process involving cooking in hot water until a temperature of between 70 and 85 °C has been obtained at the centre of the largest piece for between 15 and 30 minutes; removing the bags from the bath, removing the meat from each bag and cooling same until a temperature of at least 26 °C has been obtained at the geometric centre of the pieces; packaging each chunk; packing up the meat; freezing said meat at a temperature of -14 °C; and subjecting same to irradiation until a total minimum dose of 15kGy has been obtained.

8. 发明授权

EP1477069B1 METHOD OF SALTING COD AND OTHER MARINE SPECIES 失效
标题翻译： PROCEDURE FOR ONE COD的ALZEN和其它海洋动物物种
公开(公告)号：EP1477069B1
公开(公告)日：2007-11-14
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.

9. 发明授权

EP1220613B1 USE OF WATER-SOLUBLE PHOSPHATES TO CONTROL PSE CONDITION IN MUSCLE PRODUCTS 有权
标题翻译：为规范“PSE教育”水溶性磷源在肌肉USE
公开(公告)号：EP1220613B1
公开(公告)日：2006-01-04
申请号：EP00968633.8
申请日：2000-10-03
申请人： ASTARIS LLC
发明人： HENSON, Lulu, S. , FENNEWALD, Kevin, J. , LAMKEY, James, W. , GERRARD, David
IPC分类号： A23B4/02 , A23B4/023 , A23L1/314
CPC分类号： A23B4/023 , A23B4/02 , A23L13/432
摘要： A method for controlling PSE (pale, soft, exudative) condition in meat muscle products is disclosed. A phosphate solution is injected into the animal muscle early post-mortem period after slaughter, prior to the onset of rigor mortis in the muscle.

10. 发明公开

EP1198990A2 Procédé de conservation de volailles ou de lapins, par appértisation, et additifs utilisés 审中-公开
标题翻译： on ive e ive ive ive ive ive ive ive ive ive ive ive ive ive ive ive ive
公开(公告)号：EP1198990A2
公开(公告)日：2002-04-24
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 , A23B4/12
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.
摘要翻译：家禽或兔子的灭菌肉的制备包括将肉放在罐中，用抗氧化剂酸和至少两种钠和/或钾盐形式的添加剂水溶液填充罐，确保保持骨骼硬度和皮肤和肉质的紧实度，关闭可以通过在高压釜中加热进行蒸汽灭菌。还包括（1）使用所要求保护的方法获得的灭菌肉，并具有原始鲜肉的外观和结构的独立权利要求。（2）保存雕刻或整个家禽或兔子的添加剂包括柠檬酸，柠檬酸钠，碳酸钠和碳酸氢钠

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