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1. 发明申请

US20060083834A1 Process for granulation of wet processed foods and use thereof 审中-公开
标题翻译：湿加工食品的造粒工艺及其用途
公开(公告)号：US20060083834A1
公开(公告)日：2006-04-20
申请号：US10963746
申请日：2004-10-14
申请人： Manoj Shah , Maria Almendarez , Frank Cole , Sarwat Gabriel , David Makowski , Douglas Lehmann , Kenchu Tham , Allan Olson , Philip Litsas
发明人： Manoj Shah , Maria Almendarez , Frank Cole , Sarwat Gabriel , David Makowski , Douglas Lehmann , Kenchu Tham , Allan Olson , Philip Litsas
IPC分类号： A23P1/00
CPC分类号： A23K50/42 , A21D6/00 , A23K10/26 , A23K10/37 , A23K40/10 , A23L7/135 , A23P30/10 , Y02P60/877
摘要： A single-stage process for drying and grinding of wet processed food material in a single unit operation in a continuous short duration manner. The granulated food product obtained from the single-stage treatment of wet processed food is suitable for re-use in food production lines.
摘要翻译：用于以单一操作以连续的短时间方式干燥和研磨湿加工食品材料的单阶段方法。从湿法加工食品的单阶段处理得到的造粒食品适合在食品生产线上重复使用。

2. 发明申请

US20060088634A1 Process for granulation of low-moisture processed foods and use thereof 审中-公开
标题翻译：造粒低水分加工食品的方法及其用途
公开(公告)号：US20060088634A1
公开(公告)日：2006-04-27
申请号：US10972089
申请日：2004-10-25
申请人： Manoj Shah , Nicole Remily , Kenchu Tham , Allan Olson , Phillip Litsas
发明人： Manoj Shah , Nicole Remily , Kenchu Tham , Allan Olson , Phillip Litsas
IPC分类号： A23P1/00
CPC分类号： B02C23/12 , A21D17/002 , A23K40/00 , A23K40/20 , A23K40/25 , A23K50/42 , A23L7/117 , A23P10/20 , B01J2/16 , B02C19/061
摘要： A process for grinding low-moisture processed food in a single unit operation in a continuous, short-duration manner. Grinding may be effected without the need for moving mechanical parts. The granulated food product obtained from the grinding treatment of low-moisture processed food is functionally suitable for re-use in food production lines.
摘要翻译：一种在单次操作中以连续，短时间的方式研磨低水分加工食品的方法。可以在不需要移动机械部件的情况下进行研磨。从低水分加工食品的研磨处理中获得的造粒食品在功能上适用于食品生产线中的再利用。

3. 发明授权

US07282235B2 Meat-containing, strip-shaped food product and method of making same 有权
标题翻译：肉类，带状食品及其制作方法
公开(公告)号：US07282235B2
公开(公告)日：2007-10-16
申请号：US10650023
申请日：2003-08-27
申请人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
发明人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
IPC分类号： A23L1/317
CPC分类号： A23K50/40 , A23K40/20 , A23L13/426 , A23L13/60 , Y10S426/805
摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
摘要翻译：通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持抗拉强度。将面团旋转成型为条形件。旋转模具可以具有成角度的模杯。然后烘烤和干燥带状面团片。

4. 发明授权

US08309157B2 Meat-containing, strip-shaped food product and method of making same 有权
标题翻译：肉类，带状食品及其制作方法
公开(公告)号：US08309157B2
公开(公告)日：2012-11-13
申请号：US11863031
申请日：2007-09-27
申请人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
发明人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
IPC分类号： A23L1/317
CPC分类号： A23K50/40 , A23K40/20 , A23L13/426 , A23L13/60 , Y10S426/805
摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
摘要翻译：通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持拉伸强度。将面团旋转成型为条形件。旋转模具可以具有成角度的模具杯。然后烘烤和干燥带状面团片。

5. 发明申请

US20080020117A1 MEAT-CONTAINING, STRIP-SHAPED FOOD PRODUCT AND METHOD OF MAKING SAME 有权
标题翻译：肉类，条状食品及其制造方法
公开(公告)号：US20080020117A1
公开(公告)日：2008-01-24
申请号：US11863031
申请日：2007-09-27
申请人： Robert LOMBARD , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
发明人： Robert LOMBARD , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
IPC分类号： C11B5/00 , A21D10/00 , A21D8/00
CPC分类号： A23K50/40 , A23K40/20 , A23L13/426 , A23L13/60 , Y10S426/805
摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
摘要翻译：通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持拉伸强度。将面团旋转成型为条形件。旋转模具可以具有成角度的模杯。然后烘烤和干燥带状面团片。

6. 发明申请

US20050048189A1 Meat-containing, strip-shaped food product and method of making same 有权
标题翻译：肉类，带状食品及其制作方法
公开(公告)号：US20050048189A1
公开(公告)日：2005-03-03
申请号：US10650023
申请日：2003-08-27
申请人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
发明人： Robert Lombard , Kenchu Tham , Haitao Ni , Paul Ziemba , Harry Levine
IPC分类号： A23K1/00 , A23K1/18 , A23L1/314 , A23L1/317 , A23L1/31
CPC分类号： A23K50/40 , A23K40/20 , A23L13/426 , A23L13/60 , Y10S426/805
摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
摘要翻译：通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持拉伸强度。将面团旋转成型为条形件。旋转模具可以具有成角度的模杯。然后烘烤和干燥带状面团片。

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