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1. 发明申请

WO1997049302A1 LOW-FAT, GROUND MEAT FOOD PRODUCTS AND METHODS FOR MAKING SAME 审中-公开
标题翻译：低脂肪，地面食品及其制造方法
公开(公告)号：WO1997049302A1
公开(公告)日：1997-12-31
申请号：PCT/US1997011429
申请日：1997-06-25
申请人： SWIFT-ECKRICH, INC.
发明人： SWIFT-ECKRICH, INC. , SINGH, Prem, S.
IPC分类号： A23L01/314
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.% 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 from about 0.5 to about 1.5 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％的碎肉颗粒和约60至约5重量％的水解乳蛋白凝胶颗粒的混合物形成的低脂，碎肉食品，凝胶颗粒具有粒径在其最长尺寸为约1/32“至约1”，优选为约2500gms至约30,000gms的凝胶强度。还公开了由这种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约为碎片颗粒的平均粒径约0.5至约1.5。

2. 发明申请

WO02058485A3 HIGH TEMPERATURE METHOD FOR BROWNING PRECOOKED, WHOLE MUSCLE MEAT PRODUCTS 审中-公开
标题翻译：高温法预处理全纤维肌肉制品
公开(公告)号：WO02058485A3
公开(公告)日：2002-09-19
申请号：PCT/US0204976
申请日：2002-01-24
申请人： SWIFT ECKRICH INC , SINGH PREM S
发明人： SINGH PREM S
IPC分类号： A23L1/275 , A23L1/31 , A23L1/314 , A23L1/315 , A23L1/325 , A23B4/056 , A23B4/10 , A23L3/005
CPC分类号： A23L17/75 , A23L5/48 , A23L13/03 , A23L13/428 , A23L13/57
摘要： Disclosed is a method of producing a crisp surface and imparting a uniform golden-brown to mahgony-brown color to a precooked whole muscle meat product by coating at least a portion of the surfa ce of the precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to a temperature greater than about 400 DEG C for a time sufficient to selectively heats the coated surface of the precooled whole muscle meat product and develop a golden-brown color on the exposed surfa ce, without substantially shrinking the precooked whole muscle meat product.
摘要翻译：本发明公开了一种通过用褐变液体热解涂覆至少一部分预煮过的全肌肉产品的表面而产生清脆表面并赋予预煮过的全肌肉产品以均匀的金黄色至蜜糖色 - 棕色的方法产品。然后将涂覆的表面暴露于大于约400℃的温度足够的时间以选择性地加热预冷的全肌肉产品的涂覆表面，并在暴露的表面上形成金黄色，基本上不会使预煮过的食物收缩整个肌肉肉产品。

3. 发明申请

WO1996015685A1 LOW-FAT MEAT FOODS AND METHODS FOR MAKING SAME 审中-公开
标题翻译：低脂肪食品及其制备方法
公开(公告)号：WO1996015685A1
公开(公告)日：1996-05-30
申请号：PCT/US1995015132
申请日：1995-11-21
申请人： SWIFT-ECKRICH, INC.
发明人： SWIFT-ECKRICH, INC. , LAI, Dar-Jen
IPC分类号： A23L01/314
CPC分类号： A23L13/65 , A23L13/426 , A23L13/52 , A23L29/212 , Y10S426/802 , Y10S426/804
摘要： Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These novel low-fat meat foods comprise meat and thermo-irreversible starch gel. Also provided are methods of making low-fat meat foods comprising combining low-fat meat with thermo-irreversible starch gel.
摘要翻译：提供了具有大量常规全脂肉类食品的风味和物理特性的低脂肪肉类食品。这些新型低脂肪肉类食品包括肉和热不可逆淀粉凝胶。还提供了制造低脂肪肉类食品的方法，其包括将低脂肪肉与热不可逆淀粉凝胶相结合。

4. 发明申请

WO2002058485A2 HIGH TEMPERATURE METHOD FOR BROWNING PRECOOKED, WHOLE MUSCLE MEAT PRODUCTS 审中-公开
标题翻译：用于布置预制的全身肌肉产品的高温方法
公开(公告)号：WO2002058485A2
公开(公告)日：2002-08-01
申请号：PCT/US2002/004976
申请日：2002-01-24
申请人： SWIFT-ECKRICH, INC. , SINGH, Prem, S.
发明人： SINGH, Prem, S.
IPC分类号： A23L
CPC分类号： A23L17/75 , A23L5/48 , A23L13/03 , A23L13/428 , A23L13/57
摘要： Disclosed is a method of producing a crisp surface and imparting a uniform golden-brown to mahgony-brown color to a precooked whole muscle meat product by coating at least a portion of the surfa ce of the precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to a temperature greater than about 400° C for a time sufficient to selectively heats the coated surface of the precooled whole muscle meat product and develop a golden-brown color on the exposed surfa ce, without substantially shrinking the precooked whole muscle meat product.
摘要翻译：本发明公开了一种通过将预煮的全肉肌肉产品的至少一部分涂层与褐色液体热解相结合的方法来制备脆面并赋予预煮全肉肉制品均匀的金棕色至棕褐色产品。然后将涂覆的表面暴露于大于约400℃的温度足以选择性地加热预冷的整个肌肉肉制品的涂覆表面并在暴露的表面上形成金黄色的颜色，而基本上不缩小预煮全肌肉产品。

5. 发明申请

WO1996036231A1 METHOD FOR REDUCING FECAL LEAKAGE AND CONTAMINATION DURING MEAT PROCESSING 审中-公开
标题翻译：在肉加工过程中减少尾气泄漏和污染的方法
公开(公告)号：WO1996036231A1
公开(公告)日：1996-11-21
申请号：PCT/US1996006899
申请日：1996-05-14
申请人： SWIFT-ECKRICH, INC.
发明人： SWIFT-ECKRICH, INC. , LENEAR, Ted , STOCKAM, Jim, C.
IPC分类号： A22B05/00
CPC分类号： A22B5/0094
摘要： Disclosed is a method for processing live animals into meat food products involving slaughtering the animal, inserting a tampon-like plug into the rectum of the slaughtered animal to obstruct the rectum and substantially reduce fecal leakage past the plug, and then eviscerating the animal. The method can be integrated into conventional semi-automatic processes for processing a live animal in order to substantially reduce fecal leakage and contamination.
摘要翻译：公开了一种将活体动物加工成肉食食品的方法，包括屠宰动物，将塞体状塞子插入屠宰动物的直肠以阻塞直肠，并大大减少粪便渗漏通过塞子，然后去除内脏。该方法可以被整合到用于处理活的动物的常规半自动处理中，以便基本上减少粪便泄漏和污染。

6. 发明申请

WO2003015526A1 METHOD AND APPARATUS FOR PRODUCING SAUSAGE 审中-公开
标题翻译：生产饮料的方法和装置
公开(公告)号：WO2003015526A1
公开(公告)日：2003-02-27
申请号：PCT/US2002/025926
申请日：2002-08-15
申请人： SWIFT-ECKRICH, INC. , WANG, Pie-yi , COSTELLOE, James , MOORE, GARY, L. , SALM, Christopher, P.
发明人： WANG, Pie-yi , COSTELLOE, James , MOORE, GARY, L. , SALM, Christopher, P.
IPC分类号： A22C7/00
CPC分类号： A22C13/0016 , A22C2013/0023
摘要： A method for making sausages comprises coextruding sausage paste and collagen to form a continuous sausage body having an outer tube comprising collagen in surrounding relation to the sausage paste. The continuous sausage body is separated into individual sausage links which are transported to an enclosure (32). The sausage links are loaded into baskets mounted on an endless serpentine belt (34) contained at least in part within the enclosure. The belt is caused to circulate along a serpentine path so that the sausage links are carried boustrophedomically by the baskets through the enclosure, and the baskets are caused to successively change their orientations rotationally as the belt circulates within the enclosure. Heat is supplied to a selected portion of the enclosure to cook the sausage links. Additionally, the sausage links are treated with natural smoke in a selected portion of the enclosure.
摘要翻译：一种制造香肠的方法包括共挤出香肠糊和胶原蛋白以形成连续香肠体，其具有包括与香肠糊相关的胶原蛋白的外管。连续香肠体被分离成单独的香肠链接，其被输送到外壳（32）。香肠链节被装载到安装在至少包含在外壳内的环形蛇形带（34）上的篮子中。沿着蛇形路径使皮带循环，使得香肠连杆由篮子通过外壳进行双向运动，并且当皮带在外壳内循环时，使得篮子随之旋转地依次改变其方向。将热量供应到外壳的选定部分以烹饪香肠链接。此外，香肠链接在外壳的选定部分用自然烟熏处理。

7. 发明申请

WO1997031541A1 METHOD FOR REDUCING FECAL LEAKAGE AND CONTAMINATION DURING MEAT PROCESSING 审中-公开
标题翻译：在肉加工过程中减少正面渗漏和污染的方法
公开(公告)号：WO1997031541A1
公开(公告)日：1997-09-04
申请号：PCT/US1997003005
申请日：1997-02-27
申请人： SWIFT-ECKRICH, INC.
发明人： SWIFT-ECKRICH, INC. , SINGH, Prem, S.
IPC分类号： A22B05/00
CPC分类号： A22B5/0094 , A22C21/06
摘要： Disclosed is a method for processing live animals into meat food products involving slaughtering the animal, inserting a gelled or a gellable material into the rectum of the slaughtered animal to form a plug obstructing the rectum, and then eviscerating the animal. The method can be integrated into automatic or semi-automatic processes for processing a live animal in order to substantially reduce fecal leakage and contamination.
摘要翻译：公开了一种将活体动物加工成肉食食品的方法，包括屠宰动物，将凝胶或胶凝材料插入被屠宰的动物的直肠中，形成阻塞直肠的塞子，然后除去内脏。该方法可以被整合到用于处理活的动物的自动或半自动过程中，以便基本上减少粪便泄漏和污染。

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