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1. 发明授权

US5944597A Method for defatting meat and defatted products 失效
标题翻译：脱脂肉和脱脂产品的方法
公开(公告)号：US5944597A
公开(公告)日：1999-08-31
申请号：US700394
申请日：1996-11-04
申请人： Prem S. Singh , William A. Trujillo
发明人： Prem S. Singh , William A. Trujillo
IPC分类号： A22C17/00
CPC分类号： A22C17/00
摘要： In accordance with the present invention, there is provided an improved decanter centrifuge and improved methods for producing defatted meat having substantially the same functionality, protein profile, vitamin profile, color, texture and water content as the raw meat starting material. A defatted meat and food products containing the defatted meat are also provided.
摘要翻译： PCT No.PCT / US95 / 01971 Sec。 371日期：1996年11月4日 102（e）日期1996年11月4日PCT提交1995年2月16日PCT公布。公开号WO95 / 23028 日期1995年8月31日根据本发明，提供了一种改进的沉降式离心机和用于生产脱脂肉的改进方法，其具有与生肉原料基本相同的功能性，蛋白质特征，维生素形态，颜色，质地和含水量。还提供含有脱脂肉的脱脂肉和食品。

2. 发明授权

US5552173A Method for defatting meat 失效
标题翻译：脱脂肉的方法
公开(公告)号：US5552173A
公开(公告)日：1996-09-03
申请号：US434126
申请日：1995-05-02
申请人： Prem S. Singh , William A. Trujillo
发明人： Prem S. Singh , William A. Trujillo
IPC分类号： A23J1/02 , A23L13/00 , B04B1/20 , C11B1/10 , A23L1/31 , A23L1/317
CPC分类号： C11B1/102 , A23J1/02 , A23L13/00 , B04B1/20
摘要： In accordance with the present invention, there are provided methods for defatting meat, comprising adjusting the temperature of raw meat material up to its corresponding species body temperature in the substantial absence of added reagents, and feeding said temperature adjusted raw material to a decanter centrifuge maintained under suitable conditions to form a meat layer, an intermediate boundary layer containing particles of fat tissue, meat and moisture, and a fat layer within the centrifuge. Liquid is metered into the temperature adjusted raw material entering the centrifuge in an amount sufficient to separate the meat layer form the other layers. Subsequently, a defatted meat is recovered.
摘要翻译：根据本发明，提供了对肉类进行脱脂的方法，包括在基本上没有添加试剂的情况下将生肉材料的温度调节到其相应的物种体温，并将所述温度调节的原料喂入维持的沉降式离心机在合适的条件下形成肉层，含有脂肪组织，肉和水分的颗粒的中间边界层和离心机内的脂肪层。将液体计量到进入离心机的温度调节的原料中，其量足以将肉层分离成其它层。随后，回收了脱脂肉。

3. 发明授权

US07476409B2 Color stable meat product for an egg product 有权
标题翻译：鸡蛋制品的颜色稳定肉制品
公开(公告)号：US07476409B2
公开(公告)日：2009-01-13
申请号：US11642145
申请日：2006-12-20
申请人： Prem S. Singh , Deijing Fu , James Costelloe , Thomas Henry
发明人： Prem S. Singh , Deijing Fu , James Costelloe , Thomas Henry
IPC分类号： A23L1/314 , A23L1/317
CPC分类号： A23L15/20 , A23L5/42 , A23L13/65 , A23L13/67
摘要： The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat.
摘要翻译：本发明涉及一种用于储存在蛋制品中的颜色稳定的肉制品，以及通过向生肉中加入着色剂或通过向加工和/或熟肉中加入彩色涂层来制造这种产品的方法。

4. 发明授权

US5952027A Method for browning precooked, whole muscle meat products 失效
标题翻译：煮熟预煮，全肌肉制品的方法
公开(公告)号：US5952027A
公开(公告)日：1999-09-14
申请号：US75608
申请日：1998-05-11
申请人： Prem S. Singh
发明人： Prem S. Singh
IPC分类号： A23L1/275 , A23B4/01 , A23L1/00 , A23L1/01 , A23L1/31 , A23L1/025 , A23B4/044
CPC分类号： A23B4/01 , A23L13/03 , A23L5/15 , A23L5/17 , A23L5/19 , A23P20/10
摘要： A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.
摘要翻译：一种通过用预煮的整个肌肉肉制品的表面的至少一部分涂覆有褐变的液体热解产物来生产脆面并赋予预煮的整个肌肉肉制品的均匀金棕色的方法。然后将涂覆的表面暴露于能量源，该能量选择性加热整个肌肉肉制品的涂覆表面，温度足以在暴露的表面上形成金黄色的时间，而不会基本上收缩预煮的整个肌肉肉产品。

5. 发明申请

US20090285942A1 COLOR STABLE MEAT PRODUCT FOR AN EGG PRODUCT 审中-公开
标题翻译：用于产品的颜色稳定的肉制品
公开(公告)号：US20090285942A1
公开(公告)日：2009-11-19
申请号：US12275345
申请日：2008-11-21
申请人： Prem S. Singh , Deijing Fu , James Costelloe , Thomas Henry
发明人： Prem S. Singh , Deijing Fu , James Costelloe , Thomas Henry
IPC分类号： A23L1/314 , A23L1/317 , A23L1/315 , A23B4/048 , A23B4/18 , A23B4/10
CPC分类号： A23L15/20 , A23L5/42 , A23L13/65 , A23L13/67
摘要： The present invention is directed to a color stable meat product for storage in an egg product and the method of making such products by adding a color agent to a raw meat or by adding a color coating to a processed and/or cooked meat.
摘要翻译：本发明涉及一种用于储存在蛋制品中的颜色稳定的肉制品，以及通过向生肉中加入着色剂或通过向加工和/或熟肉中加入彩色涂层来制造这种产品的方法。

6. 发明授权

US07476410B2 Stable meat product for a food product environment and a method for making such a product 有权
标题翻译：用于食品环境的稳定肉制品和制造这种产品的方法
公开(公告)号：US07476410B2
公开(公告)日：2009-01-13
申请号：US11642164
申请日：2006-12-20
申请人： Prem S. Singh , Deijing Fu , James Costelloe , Thomas Henry
发明人： Prem S. Singh , Deijing Fu , James Costelloe , Thomas Henry
IPC分类号： A23L1/314 , A23L1/317
CPC分类号： A23L13/428 , A23L5/44 , A23L13/424
摘要： The present invention is directed to a stable meat product and method of making such a product by mixing a raw communicated meat with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a food composition.
摘要翻译：本发明涉及一种稳定的肉制品和通过混合原料连通的肉与盐混合物和类胡萝卜素稳定化组合物来制备这种产品的方法，以形成在热加工后允许肉制品保持其内部和外部的复合物在食物组合物储存期间的颜色，风味和/或质地。

7. 发明申请

US20080311259A1 High pressure pasteurization of liquid food product 审中-公开
标题翻译：液体食品高压巴氏消毒
公开(公告)号：US20080311259A1
公开(公告)日：2008-12-18
申请号：US11818895
申请日：2007-06-15
申请人： Prem S. Singh , Frederick Cook , James Costelloe , Deijing Fu
发明人： Prem S. Singh , Frederick Cook , James Costelloe , Deijing Fu
IPC分类号： A23L3/34 , A23L3/015 , B01J19/00
CPC分类号： A23L3/0155 , A23B5/015
摘要： The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.
摘要翻译：本发明是一种在连续或半连续流动中使用高压的液体食品的巴氏消毒或灭菌方法。本发明涉及对液体产品进行加压和减压足够的时间以实现微生物的2.5log循环减少。与液体食品的受控pH和温度，液体食品的控制pH和温度的均匀应用，加压介质温度的设定和维持以及快速减压导致液体产品中微生物的细胞破坏失活或破坏微生物，如营养微生物，同时保持液体产品的功能。

8. 发明申请

US20100015293A1 MULTI-COMPONENT PACKAGING SYSTEM AND APPARATUS 审中-公开
标题翻译：多组分包装系统和装置
公开(公告)号：US20100015293A1
公开(公告)日：2010-01-21
申请号：US12471114
申请日：2009-05-22
申请人： Catherine M. Shapiro , Corey L. Berends , Brian M. Degner , Jess C. Sweley , Stephanie L. Bills , Christopher M. Branda , Kim M. Folta , Robert Kim , Sue Lai , Pamela A. Poulis , Jesse Jay Spungin , Catherine M. Bartholomew , Lynda A. Deakin , Todd T.S. Holscher , Grace J. Hwang , Mark M. Kavanagh , Michelle S.K. Lee , Adam M. Mack , Eleanor D. Morgan , John W. Smith , David C. Thomsen , Gabriel M. Trionfi , Ana T. Yuan Chang , Prem S. Singh
发明人： Catherine M. Shapiro , Corey L. Berends , Brian M. Degner , Jess C. Sweley , Stephanie L. Bills , Christopher M. Branda , Kim M. Folta , Robert Kim , Sue Lai , Pamela A. Poulis , Jesse Jay Spungin , Catherine M. Bartholomew , Lynda A. Deakin , Todd T.S. Holscher , Grace J. Hwang , Mark M. Kavanagh , Michelle S.K. Lee , Adam M. Mack , Eleanor D. Morgan , John W. Smith , David C. Thomsen , Gabriel M. Trionfi , Ana T. Yuan Chang , Prem S. Singh
IPC分类号： B65D81/34 , A23D9/00 , B65D21/02 , B65D85/30 , B65D85/72
CPC分类号： B65D81/3205 , A23V2002/00 , B65D1/34 , B65D1/36 , B65D1/40 , B65D21/0219 , B65D43/0212 , B65D51/20 , B65D77/245 , B65D81/3216 , B65D81/3453 , B65D81/3846 , B65D2203/00 , B65D2203/02 , B65D2205/02 , B65D2231/025 , B65D2543/00046 , B65D2543/00074 , B65D2543/00083 , B65D2543/00296 , B65D2543/0037 , B65D2543/00407 , B65D2543/00537 , B65D2543/00611 , B65D2543/00648 , B65D2543/00685 , B65D2543/00731 , B65D2543/0074 , B65D2543/00796 , B65D2543/00842 , B65D2565/388 , B65D2581/3466 , B65D2581/3472 , B65D2581/3478 , B65D2581/3479 , B65D2581/3494 , A23V2200/204
摘要： A multi-component packaging system includes a lower containing assembly, an upper containing assembly, and a cover. The lower containing assembly defines an interior cavity that is adapted to receive a first food component. The upper containing assembly defines an interior that is adapted to receive a second food component. The upper containing assembly is adapted for engagement with the lower containing assembly. The cover is engaged with at least one of the lower containing assembly and the upper containing assembly. The cover includes a passage portion that defines a plurality of apertures. Anti-foam compositions for use in the multi-component packaging system and a multi-component packaging system containing the anti-foam compositions disposed on one or more interior surfaces of the packaging system are also disclosed.
摘要翻译：多部件包装系统包括下部容纳组件，上部容纳组件和盖子。下容纳组件限定适于接纳第一食物部件的内部空腔。上容纳组件限定适于接收第二食物部件的内部。上容纳组件适于与下容纳组件接合。盖与至少一个下部容纳组件和上部容纳组件接合。盖包括限定多个孔的通道部分。还公开了用于多组分包装系统的防沫组合物和包含设置在包装系统的一个或多个内表面上的防沫组合物的多组分包装系统。

9. 发明申请

US20070207257A1 Stable meat product for a food product environment and a method for making such a product 有权
标题翻译：用于食品环境的稳定肉制品和制造这种产品的方法
公开(公告)号：US20070207257A1
公开(公告)日：2007-09-06
申请号：US11642164
申请日：2006-12-20
申请人： Prem S. Singh , Deijing Fu , James Costelloe , Thomas Henry
发明人： Prem S. Singh , Deijing Fu , James Costelloe , Thomas Henry
IPC分类号： A23L1/27
CPC分类号： A23L13/428 , A23L5/44 , A23L13/424
摘要： The present invention is directed to a stable meat product and method of making such a product by mixing a raw communicated meat with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a food composition.
摘要翻译：本发明涉及一种稳定的肉制品和通过混合原料连通的肉与盐混合物和类胡萝卜素稳定化组合物来制备这种产品的方法，以形成在热加工后允许肉制品保持其内部和外部的复合物在食物组合物储存期间的颜色，风味和/或质地。

10. 发明授权

US5773057A Low-fat ground meat products 失效
标题翻译：低脂地肉产品
公开(公告)号：US5773057A
公开(公告)日：1998-06-30
申请号：US672057
申请日：1996-06-26
申请人： Prem S. Singh
发明人： Prem S. Singh
IPC分类号： A23J3/08 , A23L13/40 , A23L13/60 , A23L1/0562 , A23L1/314 , A23L1/317
CPC分类号： A23J3/08 , A23L13/424 , A23L13/65 , Y10S426/802
摘要： Disclosed are low-fat, ground meat food products formed from an admixture containing from about 40 to about 95 wt. % ground meat particles and from about 60 to about 5 wt. % therma-irreversible, hydrolyzed milk protein gel particles, the gel particles having a particle size of from about 1/32" to about 1"in their longest dimension and, preferably, a gel strength of between about 2500 gms and about 30,000 gms. Also disclosed are cooked and fermented, low-fat sausage products made from such admixtures, the average particle size of the gel particles in the sausage products being from about 0.5 to about 1.5 times the average particle size of the ground meat particles.
摘要翻译：公开了由含有约40至约95重量％的混合物形成的低脂，碎肉食品。碎肉颗粒％和约60至约5wt。％热不可逆水解的乳蛋白凝胶颗粒，凝胶颗粒的粒度约为+ E，在其最长尺寸为1/32“+ EE至约1”，优选为约2500gms和约30,000gms。还公开了由这些混合物制成的烹制和发酵的低脂香肠产品，香肠产品中的凝胶颗粒的平均粒度为研磨的肉颗粒的平均粒度的约0.5至约1.5倍。

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