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1. 发明申请

WO1995009542A1 METHOD FOR PRODUCING A TURN-OVER FILLED WITH MEAT 审中-公开
标题翻译：用于生产带有肉的馅饼的方法
公开(公告)号：WO1995009542A1
公开(公告)日：1995-04-13
申请号：PCT/ES1993000082
申请日：1993-10-07
申请人： VILLAMARIN SALVADOR, Alfonso
IPC分类号： A23L01/318
CPC分类号： A23L13/72 , A21D13/31 , A23P20/20
摘要： The invention relates substantially to an industrial process for the preparation of dough filled with roasted meat.
摘要翻译：本发明基本上涉及用于制备充满烤肉的面团的工业方法。

2. 发明申请

WO1997028702A1 METHOD FOR IMPROVING MEAT QUALITIES 审中-公开
标题翻译：改善肉质量的方法
公开(公告)号：WO1997028702A1
公开(公告)日：1997-08-14
申请号：PCT/JP1997000262
申请日：1997-02-03
申请人： ASANO, Yasuyoshi
IPC分类号： A23L01/318
CPC分类号： A23L13/74
摘要： A method for improving meat qualities which comprises adding 3 to 7 % by weight of a pure culture of lactic acid bacteria to meat followed by ripening at 3 to 7 DEG C. This method makes it possible to impart a deliciousness and a soft texture to the meat within a short period of time.
摘要翻译：一种改善肉质的方法，其包括将3至7重量％的纯培养的乳酸菌加入到肉中，然后在3至7℃下熟化。这种方法使得可以赋予肉味美味和柔软的质感肉在短时间内。

3. 发明申请

WO1995002337A1 METHOD OF MANUFACTURING A FOOD PRODUCT 审中-公开
标题翻译：制作食品的方法
公开(公告)号：WO1995002337A1
公开(公告)日：1995-01-26
申请号：PCT/EP1994002193
申请日：1994-07-05
申请人： UNILEVER PLC , UNILEVER N.V.
发明人： UNILEVER PLC , UNILEVER N.V. , HUGHES, Leonard, David , KING, Terrence, William , LAWTHER, Kenneth, James , NICOLAOU, Kiriakis, Garry , YUNNIE, Frances, Mary, Caroline
IPC分类号： A23L01/318
CPC分类号： A23L17/75 , A23L13/55 , A23L13/72 , A23L27/80
摘要： A method for manufacturing meat products involving a marination phase wherein the penetration of the marinade into the meat particulate phase is restricted by use of at least two of the following conditions: (i) provision of meat particles at a temperature such that at least a proportion of the water in the meat particles is present as ice; (ii) addition of a carrier material; (iii) mixing for a time sufficient only to disperse all the added ingredients. The marinade additionally functions as an adhesive matrix.
摘要翻译：一种用于制造涉及腌制阶段的肉制品的方法，其中腌料进入肉颗粒相的渗透通过使用以下至少两个条件来限制：（i）在至少一个比例的温度下提供肉颗粒的肉颗粒中的水以冰的形式存在; （ii）加载载体材料; （iii）混合足够的时间以分散所有添加的成分。腌料另外用作粘合剂基质。

4. 发明申请

WO1996027299A1 PROCESS AND DEVICE FOR MATURING FOODSTUFF BATCHES 审中-公开
标题翻译：方法和一种用于治疗成熟度食品批
公开(公告)号：WO1996027299A1
公开(公告)日：1996-09-12
申请号：PCT/EP1996000894
申请日：1996-03-04
申请人： H. KEMPER GMBH & CO.
发明人： H. KEMPER GMBH & CO. , LEDERMANN, Ernst , KÜHNL, Andreas
IPC分类号： A23L01/318
CPC分类号： A23B4/064 , A22C11/008 , A22C17/00 , A23B4/08 , A23B4/16 , A23L13/76
摘要： A process is disclosed for maturing batches of foodstuffs, in particular one or several types of fresh sausage. The batches are placed in a treatment chamber and after a predeterminable treatment time are removed from the treatment chamber. During predeterminable sections of the treatment time, the batches are moved in a substantially continuous manner within the treatment chamber along a closed conveyor path. A device for maturing batches of foodstuffs, in particular one or several types of fresh sausage, has at least one treatment chamber and a first conveyor for transporting the batches to the treatment chamber or to a predeterminable treatment chamber, in particular for carrying out the described process. A second conveyor moves the batches along a closed conveyor path within the treatment chamber and a transfer device arranged between the second conveyor and the first conveyor transfers the batches of foodstuffs from the first conveyor to the second conveyor or vice-versa.
摘要翻译：公开了一种用于从一个或多个原始香肠，其特征在于，其中在一个处理室和从处理室治疗的预先确定的持续时间之后的批次被再次移除的熟化处理批次的，特别是一种方法，其中在基本上的处理时间可预定的周期在处理室内的批次沿着一个封闭的输送路径连续移动。它也是用于从一个或多个原始香肠，与至少一个处理室和用于输送批次到或可预先确定的处理腔室的第一输送器描述用于进行第一次提到的方法熟化处理批次的，特别地，在特定的设备，其中第二传送装置，用于沿处理室内的封闭的传送路径，每个第二输送器和所述第一输送器之间借助于该从第一输送器向相关联的第二输送装置的批次或可以被传递回一个传送装置传送的批次。

5. 发明申请

WO1988009623A1 PROCESS AND INSTALLATION FOR TREATING PARBOILED SAUSAGES 审中-公开
标题翻译：过程和安装处理PARBOILED SAUSAGES
公开(公告)号：WO1988009623A1
公开(公告)日：1988-12-15
申请号：PCT/EP1988000520
申请日：1988-06-10
申请人： FESSMANN, Gerhard
发明人： FESSMANN, Klaus-Dieter
IPC分类号： A23L01/318
CPC分类号： A23L13/76 , A23L13/65
摘要： In a process for treating parboiled sausages, the sausages are subjected to a first thermal treatment which serves to heat them, in a first treatment chamber with an essentially uninterrupted supply of cool air and at a high air temperature. The sausages, which have become wet on the outside, are then dried externally in air during a second thermal treatment. This treatment makes possible enormous savings of time and energy and the sausages are treated with care.
摘要翻译：在用于处理煮沸的香肠的方法中，香肠经受第一热处理，其用于在具有基本上不间断的冷空气供应并且在高空气温度的第一处理室中加热它们。然后在第二热处理中，在外面变湿的香肠在空气中被外部干燥。这种治疗可以大大节省时间和精力，并且小心处理香肠。

6. 发明申请

WO1988005634A1 PROCESSING ROOM FOR DRYING OR RIPENING FOODSTUFFS GIVING OFF HUMIDITY 审中-公开
标题翻译：加工室用于干燥或烘烤食物，减少湿度
公开(公告)号：WO1988005634A1
公开(公告)日：1988-08-11
申请号：PCT/AT1988000006
申请日：1988-02-08
申请人： HANDL, Karl , HÖLLRIGL, Ortwin
IPC分类号： A23L01/318
CPC分类号： A23B4/052 , A23B4/031 , A23L3/40 , A23L13/76
摘要： In order to dry or ripen foodstuffs giving off humidity, a processing room (1) with air inlets (7) on its lower side is disclosed. The air inlets are formed by the peripheral openings of textile hoses (6) suspended above the surface of the floor (2). Aisles and/or traffic lanes (10, 11) are provided between the hoses (6).
摘要翻译：为了干燥或成熟放出湿度的食品，公开了一种在其下侧具有空气入口（7）的处理室（1）。空气入口由悬挂在地板（2）表面上的织物软管（6）的周边开口形成。在软管（6）之间设有通道和/或行车道（10,11）。

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