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    • 6. 发明申请
    • PROCESS OF COOKING FOODS IN GENERAL IN AIR PACKING
    • 烹饪食品的方法一般在空气包装
    • WO2007093024A1
    • 2007-08-23
    • PCT/BR2006/000264
    • 2006-12-07
    • CIA, Geraldo
    • CIA, Geraldo
    • A23L3/02A23L3/10
    • A23L3/10A23B4/0056A23L3/3418A23L29/274A23L33/20A23L33/30A23V2002/00A23V2250/5076A23V2250/60
    • Process of cooking foods in general in air packing, particularly a process that takes place in several stages (E) and that allows using common equipment and packages (1) available in the market, for the cooking, conservation and distribution of a large variety of food products in refrigerated form (0 to 4°C), with or without bones, which are packed in the aforesaid flexible packages (1), with the presence of air (A), are hermetically closed in any volume that allows an extended shelf life more than enough for global distribution. The new process is capable of eliminating the virus of the foot and mouth disease and bird flu, and reducing remarkably the total number of microorganisms. It also appears to be solid enough for keeping the sensorial and microbiological qualities during long conservation periods.
    • 在空气包装中一般烹饪食物的过程,特别是在几个阶段(E)中进行的并且允许使用市场上可获得的常规设备和包装(1)的过程,用于烹饪,保存和分配各种各样的 在空气(A)的存在下包装在上述柔性包装(1)中的具有或不具有骨头的冷藏形式(0至4℃)的食品在允许延长搁架的任何容积中气密地封闭 生活足够全球分配。 新进程能够消除口蹄疫和禽流感病毒,并显着减少微生物总数。 它也似乎足够坚实,以保持长期保存期间的感官和微生物的品质。