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WO/2004/057978 |
A frozen foodstuff tempering method includes forming a number of frozen foodstuff pieces into one or more discrete streams of material and then heating the stream or streams of material to raise the temperature of the material to a suita...
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WO/2004/057984 |
Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contami...
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WO/2004/056203 |
This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the c...
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WO/2004/056216 |
A method of inhibiting a water content variation of composition; a composition having its water content variation inhibited; and a water content variation inhibitor for composition. In particular, a method of inhibiting a water content v...
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WO/2004/054373 |
Disclosed is a device and a method for introducing liquids into meat containing bones and/or cartilage or connective tissue, e.g. in the slaughtered body of poultry as well as in legs and belly meat, in order to treat, season, and/or pre...
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WO/2004/052111 |
The invention relates to a device for treating the surface of food, especially raw sausages and/or cheese. Said device comprises a tub-shaped container (1) which is provided with a spraying device (10) which is arranged on the upper edge...
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WO/2004/052105 |
An enclosure treatment method includes introducing a pH increasing material into an enclosure adapted to contain meat products. Introducing the pH increasing material creates a desired pH increasing gas content in the atmosphere within t...
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WO/2004/052109 |
There is disclosed a sulphur dioxide releasing film comprising: a hydrophilic polymer which is swellable upon contact with moisture; calcium sulphite or sodium sulphite; and a latent acidulant.
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WO/2004/052110 |
A method for injecting fluid into meat products comprises taking a plurality of hollow fluid injection needles (21) having sharpened discharge ends, and connecting the needles to a source of pressurized liquid; penetrating the sharpened ...
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WO/2004/052108 |
A method of controlling microbial contamination of poultry carcasses in the processing of poultry as food products is described. The method comprises contacting the carcasses with an aqueous medium containing an effective microbial inhib...
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WO/2004/052794 |
In forming an aqueous microbiocidal solution, the solution is formed by passing water through a bed of at least one 1,3-dibromo-5,5-dialkylhydantoin in non powdery particulate form disposed in a feeder tank. Described are the particular ...
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WO/2004/045294 |
It is intended to uniformly and conveniently cook a food to be cooked by heating, which comprises animal protein as the main component and is stored in a frozen or chilled state, within a short time to give a food product excellent in fl...
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WO/2004/045317 |
The present invention relates to a preservative agent, which comprises 20-80 weight % aqueous solution of C1 - C3 carboxylic acids in mixture with their salts and 0.01 - 2 weight %, preferably 0.25 - 1.5 weight % antioxidant and 0.01 - 2...
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WO/2004/043162 |
An antimicrobial application system is disclosed, comprising an antimicrobial application unit and a recycle unit. An initial, dilute antimicrobial composition is prepared. The composition is provided to the antimicrobial application uni...
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WO/2004/042295 |
The present invention concerns a procedure and system for producing a cryogenic product, more precisely supercooled ice, and application of this product. In accordance with the present invention, the cryogenic product is produced based o...
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WO/2004/040986 |
A meat processing method includes increasing the pH of a meat product and then applying an oxygen enriching material to the meat product. The pH of the meat product is preferably increased by applying an ammonia-based pH increasing mater...
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WO/2004/040987 |
A process for producing a salted dried food such as fish or meat which aims at stably and efficiently producing a less expensive and delicious salted dried food having a uniform salt content and a uniform color hue by a sanitary, conveni...
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WO/2004/040988 |
It is intended to provide fishes little suffering from problems of bacteria and maintaining favorable color tone, in particular, fishes being free from Listeria bacteria and being controlled in discoloration, and smoked products obtained...
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WO/2004/042049 |
An agent for degrading a hardly degradable protein which has the following properties and contains, as the active ingredient, an enzyme having an activity of degrading the hardly degradable protein: (a) function and substrate specificity...
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WO/2004/039733 |
This invention relates to a process for safely decontaminating the chill water used in meat processing. The decontaminant used in the process is chlorine dioxide.
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WO/2004/035096 |
The inventive composition exhibits stabilised oxidation-reduction properties and is embodied in the form of an aqueous solution and/or water-containing raw material which has spontaneously modifying oxidation-reduction properties and are...
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WO/2004/034765 |
A method of increasing the conductivity of water by mixing sodium benzoate with tap water at various concentrations. A sodium benzoate solution, in low doses is not toxic and can be consumed by humans and animals. Some embodiments of thi...
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WO/2004/030462 |
In one embodiment of the present invention a method for processing a plurality of food products includes loading the food products into a vacuum tumbler, filling the vacuum tumbler to a predetermined level with a processing solution havi...
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WO/2004/030471 |
A sushi producing technique by which the kelp outside a sushi can be eaten together with a sushi body, the trinity of the kelp, the sushi topping and the sushi rice can give a sharp mouth feeling, and the sushi can be distributed at norm...
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WO/2004/026040 |
This invention relates to a novel feed for farmed fish. The feed comprises tocotrienol. Furthermore, the invention relates to methods for improving the stability and pigment distribution in the fish fillet and processed fish products, as...
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WO/2004/026035 |
The present invention provides an edible film solution comprising incorporated organic acids; protein and glycerol useful for coating raw whole fruit, fresh cut fruit, vegetables, meat, poultry, seafood, cereals, nuts, etc. Moreover, the...
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WO/2004/026036 |
The present invention relates to an aqueous product for the disinfection and preservation of fish, fish products, foodstuffs and feed comprising formates and ethanol, where said formate is potassium diformate and the amount of potassium ...
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WO/2004/022112 |
The present invention provides a device for modifying an atmosphere in proximity to the device, the device comprising a sachet comprising a semipermeable material, and a composition including a mixture of acetylsalicylic acid and sodium ...
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WO/2004/019690 |
The invention relates to a method for the maturing of meat. Said method comprises the following steps: deboning the body of the slaughtered animal in warm conditions, dividing the deboned body of slaughtered animal into portions, packagi...
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WO/2004/019683 |
Antimicrobial compositions and combinations comprising a compound of Formula I wherein R1, R2, R3, and n are as defined herein, are disclosed.
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WO/2004/019692 |
The present invention is an enhanced fresh meat composition and method of making the same. The fresh processed meat composition is made from post-rigor meat and includes a bicarbonate additive.
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WO/2004/020552 |
The problem of the invention is to provide radical reaction inhibitors for inhibiting unsaturated compounds from decomposing through radical reactions, a method for inhibiting the formation of free radicals from unsaturated compounds and...
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WO/2004/017763 |
(Problem) To provide an Asian fish sauce-like seasoning which has an excellent flavor and a high storage stability. (Means for Resolution) Fish processing residues obtained in the course of processing fish belonging to Perciformes, Scomb...
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WO/2004/017741 |
Meat is processed under conditions preserving its quality and hygiene. Process steps, particularly those in which new meat surfaces are generated, are carried out in an atmosphere comprising CO2 and excluding O2. UV may be used for germi...
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WO/2004/017767 |
A composition and processes for treating meat to reduce and or prevent the occurrence of pale, soft, and exudative characteristics in the meat. The composition generally comprises a phosphate compound, a protein, carrageenan, and a hydro...
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WO/2004/016509 |
A process for encapsulating a solid food particle with a liquid encapsulating material comprising the steps of metering and encapsulation mixture (20) into a flow restrictor (14) concurrently a gas stream is introduced at inlet (22) into...
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WO/2004/016107 |
An animal protein-containing food product contains animal protein, water and an amount of an alkali silicate effective to enhance the moisture retention of the muscle food product. A method for treating an animal protein-containing food ...
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WO/2004/016115 |
The present invention relates to pure aquatic sausage containing fish, which made from pure aquatic meat. The sausage according to the invention is produced by using the minced cephalopod aquatic meat as a binding agent, mixing with fish...
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WO/2004/014139 |
A speed cooking oven (1) has a cooking cavity (2), a controller (34), a heating source (14a), blower assembly, air directing means, and a vent assembly, which generate air flows that collide at the food product (10) surface.
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WO/2004/014158 |
The present invention relates to a food product (such as sausage or cheese) having a mould-like appearance which has a coating of a powder which gives a mould-like appearance, whereby the powder comprises a polyene antifungal compound. (...
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WO/2004/012534 |
The present invention relates to encapsulated lactic acid, where lactic acid is in a solid, pure, crystalline form. The encapsulation of food acids is common practice. Many companies produce encapsulated citric, tartaric and sorbic acids...
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WO/2004/012524 |
An adhesive for livestock meat and sea food, comprising transglutaminase, lactoprotein powder and at least one salt selected from among sodium carbonate, potassium carbonate, trisodium phosphate, tripotassium phosphate and tetrapotassium...
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WO/2004/010793 |
There is provided a method for preparing a coated food product comprising: (a) coating the food product in a first step with a layer of a first liquid mixture comprising a seasoning and an oil or fat; (b) coating the coated food product ...
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WO/2004/006685 |
A frozen food sustaining a charcoal-grilled flavor which is obtained by repeating 1 to 10 times the procedure of charcoal-grilling a meat food and dipping it in a spicy sauce, then packaging the spicy sauce having the charcoal-grilled fl...
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WO/2004/004474 |
The present invention relates to a method of packing a fresh produce, such as for example, asparagus, in a package which prolongs the shelf life of the fresh produce to up to 6 weeks or more. The fresh produce is treated before being pac...
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WO/2004/004471 |
The invention is related to the production of smoke for flavouring agri-food products and concerns a method characterized in that it essentially comprises steps which consist in: introducing the organic material to be pyrolyzed in a reac...
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WO/2004/004492 |
A method of producing a broth or stock, comprising mincing animal bone, mixing meat and/or meat extract and/or bone extract with the minced bone; and heating the mixture to effect coagulation thereof. The heating step may comprise retort...
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WO/2004/004475 |
A food chiller including an enclosed container supported on a base receives a flow of cooling air from a Peltier effect thermoelectric module in the base through cool air inlet openings into the container. Air is returned from the contai...
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WO/2004/004472 |
A method of freezing meat in a marinade includes coating a piece of meat in a marinade, placing the coated meat in a bag which can be vacuum sealed, vacuum sealing the meat and the marinade in the bag, and freezing the meat by immersing ...
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WO/2004/004470 |
A process and apparatus for removing or reducing the levels of pathogenic bacteria present on an eviscerated carcass. The process includes introducing the eviscerated carcass to a cleaning apparatus. The cleaning apparatus generally incl...
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