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1. 发明申请

US20150118386A1 STRAWBERRY DRIED PRODUCT HAVING HIGH SOD ENZYME ACTIVITIES AND PREPARATION METHOD THEREFOR 审中-公开
标题翻译：具有高SOD酶活性的草莓干燥产品及其制备方法
公开(公告)号：US20150118386A1
公开(公告)日：2015-04-30
申请号：US14380763
申请日：2013-02-25
申请人： ZHONGKE YUN HEALTH SCIENCE & TECHNOLOGY (TIANJIN) CO., LTD.
发明人： Yun Li , Kai Sun
IPC分类号： A23L1/212 , A23B7/045
CPC分类号： A23B7/024 , A23B7/04 , A23B7/045 , A23L19/00 , A23L19/03 , A23V2002/00
摘要： The objective of the present invention is to provide a strawberry dried product exhibiting high SOD enzyme activities and a preparation method therefor. Specifically, the objective of the present invention is to provide a strawberry dried product that maintains the maximum degree of the original shape, color, smell, and taste of fresh strawberries, that has nutrients such as vitamins, anthocyanin, and multiple amino acids, and exhibits high SOD enzyme activities. The present invention also relates to a drying method that enhances the preserved freshness of fresh strawberries. The method comprises cooling fresh strawberries in an average dropping temperature of 20° C. or more per minute, and sublimating same to obtain a strawberry dried product.
摘要翻译：本发明的目的是提供一种表现出高SOD酶活性的草莓干燥产品及其制备方法。具体而言，本发明的目的是提供一种草莓干燥产品，其保持了具有诸如维生素，花青素和多种氨基酸等营养物质的新鲜草莓的原始形状，颜色，气味和味道的最大程度，以及表现出高SOD酶活性。本发明还涉及提高新鲜草莓保鲜新鲜度的干燥方法。该方法包括以每分钟20℃或更高的平均下降温度冷却新鲜草莓，并升华以获得草莓干燥产品。

2. 发明授权

US08071150B2 Processing technique to thaw partially frozen fruits and vegetables and incorporating solids 有权
标题翻译：加工技术解冻部分冷冻水果和蔬菜并结合固体
公开(公告)号：US08071150B2
公开(公告)日：2011-12-06
申请号：US11963428
申请日：2007-12-21
申请人： Ashish Anand , Varadharajan Radhamani Basker , Phillip Frazier , Richard Lai , Vamshidhar Puppala , William Cartwright Weller
发明人： Ashish Anand , Varadharajan Radhamani Basker , Phillip Frazier , Richard Lai , Vamshidhar Puppala , William Cartwright Weller
IPC分类号： A23C3/00
CPC分类号： A23B7/085 , A23B7/02 , A23B7/045 , A23L3/365 , A23L5/30 , A23L19/03
摘要： A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.
摘要翻译：解冻和注入部分冷冻的水果或蔬菜的方法。将各种速冻的水果或蔬菜加入到搅拌釜中。输液从溶液罐中循环通过水果或蔬菜床，并返回溶液罐。输注溶液保持在约45°至约50°F的温度和约40°至约50°的白利糖度。输注溶液以高速率泵送和循环，这降低了解冻时间，但不会导致产品降解。在解冻后，泵送和再循环速率降低，以提高输液效率。将压力脉冲施加到混合罐中的产品，这减少了输注时间。因此，解冻和灌注的水果和蔬菜快速生产，产品降解最少。

3. 发明申请

US20100170403A1 Method And An Apparatus For Thawing Frozen Meat 审中-公开
标题翻译：方法和解冻冷冻肉的装置
公开(公告)号：US20100170403A1
公开(公告)日：2010-07-08
申请号：US12700875
申请日：2010-02-05
申请人： Bjarne NIELSEN
发明人： Bjarne NIELSEN
IPC分类号： A47J43/00 , A23B4/06 , A23L1/015
CPC分类号： A23B4/07 , A23B7/045 , A23L3/365
摘要： The invention comprises a method of thawing meat frozen in meat blocks (1) and comprising an apparatus for initial separation of the meat block (1) before the meat block (1) is placed in a rotating container (7), the meat block (1) being subjected to pressure before treated in the rotating container (7), said pressure initiating a separation process of the meat block (1) into individual pieces (2). This pressure may be applied over the diagonals of the meat block (1). The invention also comprises an apparatus for performing the method, said apparatus comprising a number of pistons (3, 4, 5, 6) which either cooperate in pairs or cooperate with a firm opposite face for applying pressure to the meat block (1). The faces of the pistons (3, 4, 5, 6) may be plane, or they may comprise elevations or depressions as well as adapted to act over at least one of the diagonals of the meat block (1).
摘要翻译：本发明包括一种解冻在肉块（1）中冷冻的肉的方法，包括在将肉块（1）放置在旋转容器（7）中之前将肉块（1）初始分离的装置，肉块（ 1）在旋转容器（7）中处理之前经受压力，所述压力开始将肉块（1）分离成单个片（2）。该压力可以施加在肉块（1）的对角线上。本发明还包括一种用于执行该方法的装置，所述装置包括若干活塞（3,4,5,6），它们成对配合或与坚固的相对面配合以向肉块（1）施加压力。活塞（3,4,5,6）的面可以是平面的，或者它们可以包括高度或凹陷，并且适于在肉块（1）的至少一个对角线上作用。

4. 发明申请

US20100009060A1 Method for processing raw fruit to produce enhanced fruit products and the fruit products produced by the method 审中-公开
标题翻译：加工水果生产加工水果的方法以及通过该方法生产的水果制品
公开(公告)号：US20100009060A1
公开(公告)日：2010-01-14
申请号：US12317752
申请日：2008-12-29
申请人： Jonathan D. Smith
发明人： Jonathan D. Smith
IPC分类号： A23L1/212 , A23L2/02
CPC分类号： A23B7/085 , A23B7/0215 , A23B7/045 , A23L2/02 , A23L19/03
摘要： A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The skin of the frozen fruit is penetrated by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients.
摘要翻译：用于加工水果（例如蔓越莓）的方法包括切割果实，并在保持在亚冰点温度范围内的同时从果实中部分除去高浓缩果汁部分。冷冻果实的皮肤通过切片或穿刺刺穿促进果汁提取并随后输注，例如通过真空渗透。在提取之前，将切片的果实均匀回火至低于32°F，更具体地温度在26°F至32°F之间。为了提取果汁，将果实压榨，从约40％至65％的液体，产生浓缩的果汁，具有显着增强的白利糖度，酸度和颜色，以及部分脱水的水果片，具有显着降低的白利糖度，酸度和颜色，并且仍然在给定的亚冰点温度范围内。然后可以用各种成分将水果片输入，例如在真空下，同时旋转。

5. 发明申请

US20060147595A1 Method and an apparatus for thawing frozen meat 有权
标题翻译：解冻冷冻肉的方法和装置
公开(公告)号：US20060147595A1
公开(公告)日：2006-07-06
申请号：US10542758
申请日：2004-01-29
申请人： Bjarne Nielsen
发明人： Bjarne Nielsen
IPC分类号： A23L3/36
CPC分类号： A23B4/07 , A23B7/045 , A23L3/365
摘要： The invention comprises a method of thawing meat frozen in meat blocks (1) and comprising an apparatus for initial separation of the meat block (1) before the meat block (1) is placed in a rotating container (7), said meat block (1) being subjected to pressure before treated in the rotating container (7), said pressure initiating a separation process of the meat block (1) into individual pieces (2). This pressure may be applied over the diagonals of the meat block (1). The invention also comprises an apparatus for performing the method, said apparatus comprising a number of pistons (3, 4, 5, 6) which either cooperate in pairs or cooperate with a firm opposite face for applying pressure to the meat block (1). The faces of the pistons (3, 4, 5, 6) may be plane, or they may comprise elevations or depressions as well as adapted to act over at least one of the diagonals of the meat block (1).
摘要翻译：本发明包括一种解冻在肉块（1）中冷冻的肉的方法，包括在将肉块（1）放置在旋转容器（7）中之前将肉块（1）初始分离的装置，所述肉块（ 1）在旋转容器（7）中处理之前经受压力，所述压力开始将肉块（1）分离成单个片（2）。该压力可以施加在肉块（1）的对角线上。本发明还包括一种用于执行该方法的装置，所述装置包括若干活塞（3,4,5,6），它们成对配合或与坚固的相对面配合以向肉块（1）施加压力。活塞（3,4,5,6）的面可以是平面的，或者它们可以包括高度或凹陷，并且适于在肉块（1）的至少一个对角线上作用。

6. 发明授权

US2906620A Method of de-freezing and heating deep-frozen foods 失效
标题翻译：冷冻和加热深冻食品的方法
公开(公告)号：US2906620A
公开(公告)日：1959-09-29
申请号：US56697056
申请日：1956-02-21
申请人： BURGER EISENWERKE GMBH
发明人： LADISLAUS JUNG ANTON
IPC分类号： A23B4/07 , A23B7/045 , A47J39/00
CPC分类号： A47J39/003 , A23B4/07 , A23B7/045

7. 发明申请

US20180263251A1 METHOD OF RAPIDLY AND UNIFORMLY THAWING FROZEN AGRICULTURAL AND MARINE PRODUCTS/PROCESSED FOODS 审中-公开
公开(公告)号：US20180263251A1
公开(公告)日：2018-09-20
申请号：US15760773
申请日：2016-09-15
申请人： TOHOKU UNIVERSITY
发明人： Minoru SATO , Toshiyasu YAMAGUCHI , Toshiki NAKANO
IPC分类号： A23B4/07 , A23L3/365
CPC分类号： A23B4/07 , A23B7/045 , A23L3/365
摘要： A rapid, uniform and high-quality thawing method is awaited which is free from a burn and boiling and which is indispensable for a freezing technology that is frequently used in the fishery industry and the fishery processing industry. For rapid thawing, electromagnetic waves of 130 to 300 MHz in which a B zone passage required time serving as a rate limiting step is decreased are utilized, for uniform thawing, electromagnetic waves of 110 to 170 MHz are utilized and in order to prevent boiling and a burn in the application and after the thawing, electromagnetic waves of 110 to 160 MHz in which a temperature increase after the thawing is decreased are utilized, with the result that the corresponding problems can be solved.

8. 发明申请

US20180228189A1 PROCESS FOR MAINTAINING FRESHNESS OF VEGETABLE PIECES 审中-公开
公开(公告)号：US20180228189A1
公开(公告)日：2018-08-16
申请号：US15432875
申请日：2017-02-14
申请人： Kraft Foods Group Brands LLC
发明人： Kwaku Bandoh , Rachel Catherine Brown
IPC分类号： A23L19/12 , A23B7/06 , A23B7/10 , A23B7/045
CPC分类号： A23L19/12 , A23B7/04 , A23B7/045 , A23B7/06 , A23B7/10 , A23B7/154 , A23L3/0155 , A23L3/3418 , A23L3/3508 , A23L5/13 , A23L19/03 , A23V2002/00 , B65B25/041 , B65B29/08 , B65B2220/14 , B65B2220/18 , B65D77/04 , B65D77/24 , B65D81/3233 , B65D81/3453 , B65D2581/3425
摘要： A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

9. 发明申请

US20140178553A1 METHOD AND AN APPARATUS FOR THAWING FROZEN MEAT 审中-公开
标题翻译：方法和冷冻肉的设备
公开(公告)号：US20140178553A1
公开(公告)日：2014-06-26
申请号：US14136959
申请日：2013-12-20
申请人： Cozzini LLC
发明人： Bjarne Nielsen
IPC分类号： A23B4/07
CPC分类号： A23B4/07 , A23B7/045 , A23L3/365
摘要： A method of thawing meat frozen in meat blocks for initial separation of the meat block before the meat block is placed in a rotating container is provided. The meat block being subjected to pressure before treated in the rotating container, said pressure initiating a separation process of the meat block into individual pieces. This pressure may be applied over the diagonals of the meat block. The invention also comprises an apparatus for performing the method, said apparatus comprising a number of pistons which either cooperate in pairs or cooperate with a firm opposite face for applying pressure to the meat block. The faces of the pistons may be plane, or they may comprise elevations or depressions as well as adapted to act over at least one of the diagonals of the meat block.
摘要翻译：提供了一种在将肉块放置在旋转容器中之前，将在肉块中冻结的肉解冻以初步分离肉块的方法。所述肉块在旋转容器中处理之前受到压力，所述压力开始将肉块分离成单个块。这种压力可以施加在肉块的对角线上。本发明还包括一种用于执行该方法的装置，所述装置包括多个活塞，所述活塞成对配合或与坚固的相对面配合以向肉块施加压力。活塞的表面可以是平面的，或者它们可以包括高度或凹陷，并且适于在肉块的至少一个对角线上作用。

10. 发明申请

US20100009049A1 Method for processing raw fruit to produce enhanced fruit products and the fruit products produced by the method 审中-公开
标题翻译：加工水果生产加工水果的方法以及通过该方法生产的水果制品
公开(公告)号：US20100009049A1
公开(公告)日：2010-01-14
申请号：US12317743
申请日：2008-12-29
申请人： Jonathan D. Smith
发明人： Jonathan D. Smith
IPC分类号： A23L1/212
CPC分类号： A23B7/085 , A23B7/0215 , A23B7/045 , A23L2/02 , A23L19/03
摘要： A method for processing a fruit, such as a cranberry, includes cutting open a fruit and partially removing a highly concentrated juice fraction from the fruit when pressed while maintained within a sub-freezing temperature range. The frozen fruit is cut open by being sliced or punctured facilitating juice extraction and subsequently infusion, such as by vacuum. Before extraction, the sliced fruit is uniformly tempered to a temperature below 32° F., more specifically to between 26° F. and 32° F. To extract juice, the fruit is pressed, removing from about 40% to 65% by weight of the liquid, yielding a concentrated fruit juice, with significantly enhanced brix, acid, and color, and a partially dehydrated fruit piece, with significantly reduced brix, acid, and color, and still within the given sub-freezing temperature range. The fruit piece may then be infused, such as under vacuum while being rotated, with a variety of ingredients.
摘要翻译：用于加工水果（例如蔓越莓）的方法包括切割果实，并在保持在亚冰点温度范围内的同时从果实中部分除去高浓缩果汁部分。通过切片或刺穿使冷冻果实切开，促进果汁提取并随后输注，例如通过真空。在提取之前，将切片的果实均匀回火至低于32°F，更具体地温度在26°F至32°F之间。为了提取果汁，将果实压榨，从约40％至65％的液体，产生浓缩的果汁，具有显着增强的白利糖度，酸度和颜色，以及部分脱水的水果片，具有显着降低的白利糖度，酸度和颜色，并且仍然在给定的亚冰点温度范围内。然后可以用各种成分将水果片输入，例如在真空下，同时旋转。

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