专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US5865890A Batter reclaimer system 失效
标题翻译：电池回收系统
公开(公告)号：US5865890A
公开(公告)日：1999-02-02
申请号：US971474
申请日：1997-11-15
申请人： Nosh R. Makujina
发明人： Nosh R. Makujina
IPC分类号： A23G3/24 , A23L1/217 , A23P1/08 , A01J27/02 , B05C11/11 , A23B1/10
CPC分类号： A23G3/24 , A23L19/18 , A23P20/15 , A23P20/17
摘要： A reclaimer system is provided for collecting and recycling a viscous coating batter in a foods processing line, particularly such as in a production line for making batter coated French fry potato strips. The reclaimer system comprises an elongated collection trough mounted at the downstream end of a product conveyor used to transport batter coated food products to a fryer, wherein the conveyor is positioned to collect excess batter dripping from the conveyor and the food products and further wherein this excess batter would otherwise undesirably fall into the fryer. A paddle is reciprocated back and forth within the trough to sweep collected batter therein from opposite open ends of the trough into appropriate collection vessels or funnels for recycling. The trough is water cooled to prevent significant cooking of the batter therein, and the paddle includes a central overflow port to permit large quantities of batter to spill therethrough without being swept over the longitudinal edges of the trough.
摘要翻译：提供了一种回收系统，用于收集和再循环食品加工生产线中的粘性涂料，特别是在用于制备面糊涂层的炸薯条的生产线中。回收机系统包括安装在产品输送机的下游端的细长的收集槽，其用于将面糊涂覆的食品输送到油炸锅，其中输送机定位成收集从输送机和食品中滴落的多余的面糊，并且其中，面糊否则将不利地落入炸锅中。桨叶在槽内来回往复运动，以将收集的面糊从槽的相对的敞开端扫入适当的收集容器或漏斗中以进行再循环。槽被水冷却以防止其中的面糊的显着烹饪，并且桨包括中央溢流口，以允许大量的面糊溢出而不被扫过槽的纵向边缘。

2. 发明授权

US3843827A Process for baking foodstuffs 失效
标题翻译：烘焙食品的过程
公开(公告)号：US3843827A
公开(公告)日：1974-10-22
申请号：US22833772
申请日：1972-02-22
申请人： GEN FOODS CORP
发明人： LEE C , KING D , CLAUSEN E
IPC分类号： A23L1/00 , A23L1/31 , A23B1/10 , A23B3/14 , A23B7/16
CPC分类号： A23L13/03 , A23P20/12
摘要： A process is provided for simulating the texture and appearance of deep fat-frying to foodstuffs without the need for deep fat frying itself. The foodstuff to be baked is first coated with a batter containing specific ingredients, particularly wheat flour. The batter-coated foodstuff is then coated with a dry mixture comprising cereal fines, starch, flour, and fat. The foodstuff is then baked until done. The result is a foodstuff with the texture and appearance of a foodstuff which has been batter-coated and then deep-fat fried.

3. 发明授权

US3483004A Edible meat coating composition 失效
标题翻译：食用肉粉组合物
公开(公告)号：US3483004A
公开(公告)日：1969-12-09
申请号：US3483004D
申请日：1967-01-25
申请人： GRACE W R & CO
发明人： BAUER CLIFFORD D , NEUSER GERALD L , PINKALLA HAMILTON A
IPC分类号： A23B4/10 , A23L13/00 , A23B1/10
CPC分类号： A23B4/10 , A23L13/03 , Y10S220/30

4. 发明授权

US3471304A Edible coating compositions 失效
标题翻译：可食用涂料组合物
公开(公告)号：US3471304A
公开(公告)日：1969-10-07
申请号：US3471304D
申请日：1966-03-07
申请人： ARCHER DANIELS MIDLAND CO
发明人： HAMDY MOKHTAR M , WHITE HOWARD S
IPC分类号： A23B4/10 , A23L1/00 , A23L3/3463 , A23B1/10 , A23B7/16 , C08B21/26
CPC分类号： A23B4/10 , A23L3/3463 , A23P20/105

5. 发明授权

US3436230A Process for curing a meat product 失效
标题翻译：治疗肉制品的方法
公开(公告)号：US3436230A
公开(公告)日：1969-04-01
申请号：US3436230D
申请日：1966-12-13
申请人： CLARENCE MICHAEL HARPER JR , GEORGE FOX HARRINGTON
发明人： HARPER CLARENCE MICHAEL JR , HARRINGTON GEORGE FOX
IPC分类号： A23B4/28 , A23B7/005 , A23B1/10 , A23B1/00
CPC分类号： A23B4/285 , A23B7/0053

6. 发明授权

US3897567A Non-adherent wrapping of shaped protein food products 失效
标题翻译：成型蛋白质食品的非粘附包裹
公开(公告)号：US3897567A
公开(公告)日：1975-07-29
申请号：US35681573
申请日：1973-05-03
申请人： VASCO IND CORP
发明人： INKLAAR PETRUS ADAM
IPC分类号： B65D85/72 , B65B25/06 , B65D81/28 , A23B1/10 , A23C19/16
CPC分类号： B65B25/067 , B65D81/28 , Y10S426/811
摘要： Shaped protein containing food products such as rolled meat, sausage, cheese, or meat paste, are packed in wrappings such as nettings, skins or casings which, by virtue of contacting the products through a certain composition of an enzyme and a pH control agent, do not objectionably soften the products yet can be removed readily, without tearing off pieces of the products, after storage, cooling, deep freezing, thawing and/or cooking or other heat treatment of the products in the wrappings. The enzyme is one, e.g. pepsin, that does not act appreciably at the pH of the food product; the pH control agent in the presence of moisture creates a pH at which the enzyme is active.
摘要翻译：含有蛋白质的蛋白质的食品如卷起的肉，香肠，奶酪或肉酱，被包装在诸如网状物，皮肤或肠衣之类的包装物中，其通过某种酶和pH控制剂的组合物使产物接触，在包装中的产品的储存，冷却，深度冷冻，解冻和/或烹饪或其他热处理之后，不要有害地软化产品，并且可以容易地去除，而不会撕裂产品。酶是一种，例如。胃蛋白酶，其在食品的pH下不起明显作用; 在水分存在下，pH调节剂产生酶活性的pH。

7. 发明授权

US3794742A Coating composition for foods and method of improving texture of cooked foods 失效
标题翻译：食品涂料组合物和改进烹饪食品纹理的方法
公开(公告)号：US3794742A
公开(公告)日：1974-02-26
申请号：US3794742D
申请日：1972-03-21
申请人： US ARMY
发明人： HARRIS N , LEE F
IPC分类号： A23B4/10 , A23L13/00 , A23B1/10
CPC分类号： A23B4/10 , A23L13/03
摘要： A method of improving the texture of meat or other solid foods by reducing the loss of moisture from the foods during cooking thereof and a coating composition for such foods to be applied thereto prior to cooking, said coating composition comprising a mixture of a hydroxypropylmethylcellulose, dextrose, hydrolyzed cereal solids, and a pregelatinized tapioca starch.
摘要翻译：一种通过在烹饪期间减少食物中的水分的损失而改善肉类或其他固体食品的质地的方法，以及在烹饪之前对其施用的这种食品的涂料组合物，所述涂料组合物包含羟丙基甲基纤维素，葡萄糖，水解谷物固体和预胶化的木薯淀粉。

8. 发明授权

US3769027A Dry powder for glazing foodstuffs 失效
标题翻译：干粉食品用干粉
公开(公告)号：US3769027A
公开(公告)日：1973-10-30
申请号：US3769027D
申请日：1971-03-11
申请人： MANGIERE R , DWYER C , BRESSLER M
发明人： MANGIERE R , DWYER C , BRESSLER M
IPC分类号： A23B4/10 , A23G3/34 , A23L1/00 , A23L1/315 , A23B1/10
CPC分类号： A23B4/10 , A23G3/343 , A23G2200/00 , A23L13/57 , A23P20/12
摘要： An edible powder containing a water-soluble starch hydrolyzate having a D.E. within the range of 5 to 25, fat, algin, a foodgrade phosphate, a food-grade source of calcium, and flavoring materials. The powder is coated onto uncooked foodstuffs such as meat. During cooking the powder forms a continuous film or coating having a glazed appearance around the foodstuff.
摘要翻译：含有D.E.的水溶性淀粉水解产物的食用粉末。在5至25的范围内，脂肪，藻酸，食品级磷酸盐，食品级钙源和调味材料。将粉末涂覆在未煮过的食物如肉上。在烹调期间，粉末形成在食品周围具有釉面外观的连续膜或涂层。

9. 发明授权

US3653924A Method of preparing glazed food products 失效
标题翻译：制备玻璃制品的方法
公开(公告)号：US3653924A
公开(公告)日：1972-04-04
申请号：US3653924D
申请日：1970-02-19
申请人： EDUARDO S IND
发明人： PENTON EDGAR W
IPC分类号： A23B4/10 , A23B7/16 , A23L1/00 , A23P1/08 , A23B1/10 , A23B3/14 , A23B7/00
CPC分类号： A23B4/10 , A23B7/16 , A23P20/12 , A23P20/15 , A23P20/18
摘要： Glazed food products are prepared by mixing together and mutually extracting predetermined quantities of a liquid fat, water and solid pieces of seasoning materials. The resulting mixture is permitted to separate into a clear liquid fat phase containing the fat soluble fraction of the seasoning material and a water phase containing dispersed pieces of the fat-insoluble fraction of the seasoning materials. The two phases are separated, after which the water phase and selected batterforming solids are mixed in proportions predetermined to form a liquid batter. Pieces of poultry, fish, meat, vegetables or other foods are coated with the batter, breaded if desired, and thereafter glazed with the seasoned liquid fat phase. The food pieces may be frozen either before or after being glazed.
摘要翻译：通过混合并相互提取预定量的液体脂肪，水和固体调味材料来制备釉面食品。允许所得混合物分离成含有调味料的脂溶性部分的透明液体脂肪相和含有调味料的脂肪不溶性部分的分散片的水相。分离两相，然后将水相和选定的糊料形成固体以预定的比例混合以形成液体糊剂。家禽，鱼肉，肉类，蔬菜或其他食物的物品涂上面糊，如果需要面包，然后用调味液体脂肪相釉面。食物可能在釉面之前或之后冻结。

10. 发明授权

US3622353A Sausage preparation process 失效
标题翻译： SAUSAGE制备工艺
公开(公告)号：US3622353A
公开(公告)日：1971-11-23
申请号：US3622353D
申请日：1969-06-17
申请人： LEVER BROTHERS LTD
发明人： BRADSHAW NOEL JAMES , TAYLOR KENNETH WILLIAM
IPC分类号： A22C11/00 , A22C13/00 , B29B7/00 , B29C47/00 , B29C47/02 , B29C47/24 , A23B1/10
CPC分类号： B29C47/8895 , A22C13/0006 , A22C13/0016 , A22C2013/0023 , B29C47/0009 , B29C47/0021 , B29C47/0026 , B29C47/24
摘要： Collagen-coated food products, particularly sausages, are prepared by extruding the collagen in tubular form upon the foodstuff and then setting it, one or both surfaces of the collagen being subjected during extrusion to frictional forces acting about the axis of extrusion. Such forces are conveniently applied by contrarotation of the inner and outer members of the die which is forming the collagen tube, the foodstuff being extruded simultaneously with the collagen through an axial bore in the inner member of the die.

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