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Patent Searching and Data


Matches 701 - 750 out of 11,173

Document Document Title
WO/2004/098300A2
The invention relates to a seafood product processing installation which is intended, in particular, for the processing of prawn- or lobster-type shellfish using at least one suitable processing liquid. The inventive installation compris...  
WO2004066944A3
Long term exposure to volatile organic components (VOCs) has been linked to chronic diseases, conditions and symptoms such as diseases of the blood vessels, heart and/or lung: psychiatric disorders, diseases of the nervous system and gen...  
WO/2004/093554A2
Methods are disclosed for processing fresh perishable products to assure freedom from pathogens and chemical residue from the point just following harvest to the point of delivery to a retail site and later. The methods provide an improv...  
WO/2004/091303A1
The present invention relates to a method comprising contacting a tea extract with a pectin lyase to produce a tea beverage or a tea concentrate, which forms little or no haze when stored at ambient or refrigeration temperatures.  
WO2004075637A3
The invention relates to a method of freezing prawn- or lobster-type seafood products, which can be used to produce frozen blocks of products in packaging that is suitable for the storage, transport and/or sales display thereof. In order...  
WO2004016509A3
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...  
WO/2004/086884A1
A modifier for meat which comprises an oil-in-water type emulsion comprising (J) water and a preservative comprising (A) 10 to 60 parts by weight of an animal fat, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of...  
WO2004014139B1
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.  
WO/2004/084652A1
A process for producing a vegetable puree, comprising the sequential steps of: a)crushing, chopping or slicing the vegetable into pieces of 1 to 30 mm; b) blanching the vegetable pieces at a temperature of 60 to 90°C; c) contacted the b...  
WO2004016115A9
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...  
WO/2004/083252A2
] An acidic composition of one or more organic acids blended with an acidulant. The acidulant may be a low pH solution of sparingly-soluble Group IIAcomplexes ('AGIIS'), a highly acidic metalated organic acid ('HAMO'), a highly acidic me...  
WO/2004/082407A1
The invention provides an aqueous composition comprising a dissolved polyene fungicide and a solubilizer, wherein at least 100 ppm of polyene fungicide is present as dissolved polyene fungicide. The aqueous compositions of the invention ...  
WO/2004/080189A1
A method comprising rapidly cooling meat by exposure to a rapid cooling temperature of no more than about -10°C for sufficient time to provide a frozen crust on the meat and chilling the resultant crust-frozen meat by exposure of said c...  
WO/2004/080804A2
Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have suffici...  
WO/2004/080800A2
Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have suffici...  
WO2004004475A3
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...  
WO/2004/080211A1
It is intended to provide a method of sterilizing a poultry meat which comprises, in the process of producing a poultry meat by slaughtering a bird, bringing the poultry meat into contact with an aqueous hinokitiol solution.  
WO/2004/080188A2
The invention provides methods comprising applying an aqueous solution comprising a reducing agent to meat disinfected with an oxidizing germicide, wherein application of the aqueous solution to the meat reduces meat discoloration caused...  
WO/2004/080801A2
Packages made from multilayer structures useful for packaging bone-in meat or other like products are provided. More specifically, packages made from multilayer structures are provided wherein the multilayer structures have sufficient ri...  
WO/2004/080803A2
Multilayer structures useful for packaging bone-in meat or other like products are provided. More specifically, multilayer structures are provided that have sufficient rigidity, strength, tear resistance and puncture resistance to contai...  
WO/2004/077954A1
Disclosed is an antimicrobial solution for treating poultry and meat to substantially eliminate bacteria and microorganism harmful to human. The aqueous solution includes effective amounts of a combination of at least two quaternary ammo...  
WO2004068955A3
The invention relates to a preparation method for preserving cooked fish-based food products. The invention comprises the following successive steps consisting in: filleting, washing and piercing the products; subsequently, curing the fi...  
WO/2004/077965A1
The invention relates to the preparation of smoked products such as fish, meat, charcuterie products and similar. The inventive method is characterised in that it essentially comprises at least one flavouring step consisting in providing...  
WO/2004/077966A2
The invention relates to the production of smoke for flavouring agri-food products. The inventive method is characterised in that it essentially comprises the following steps consisting in: introducing the organic material to be pyrolyse...  
WO/2004/075638A1
The invention relates to a method and means which are used to obtain a multi-layer arrangement of a tubular net (6) which is first positioned on a transfer tube (3). According to the invention, a toothed loader (5) is used to slide the n...  
WO/2004/075641A2
An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient ...  
WO/2004/075639A1
The invention relates to a method of processing fish. The method includes the penetration of the fish being processed with a treatment gas that serves to enhance the preservative qualities and/or other qualities of the fish. The method i...  
WO/2004/075637A2
The invention relates to a method of freezing prawn- or lobster-type seafood products, which can be used to produce frozen blocks of products in packaging that is suitable for the storage, transport and/or sales display thereof. In order...  
WO/2004/073422A1
Process for producing a treated meat product for storage or consumption. The meat is treated with sugar in the form of granules or powder. Then the meat is palced in an airtight container which is evacuated. The negative pressure is in t...  
WO2004039733A3
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.  
WO/2004/071220A1
The invention relates to a continuous thermal process for treating a flow comprising coarse food particles and a transport fluid, wherein the food particles, moving freely and with a volume percentage of 20-60% based on the total flow, a...  
WO/2004/071936A2
A machine for injecting liquids is disclosed including use of at least one air pump (32) in fluid communication with at least one injection head (34) having apertures (48) for nozzles (42). High-pressure injectate flows from the air pump...  
WO/2004/071201A1
The invention relates to a tubular food casing on the basis of regenerated cellulose which is impregnated with smoke flavor. The L* value (determined by CIE LAB method) of the casing is reduced by not more than 5 owing to the impregnatio...  
WO/2004/071202A1
A process is described for manufacture of a protein hydrolysate from fish, and also usages of the mentioned hydrolysate to improve characteristics of the meat quality in products.  
WO/2004/068955A2
The invention relates to a preparation method for preserving cooked fish-based food products. The invention comprises the following successive steps consisting in: filleting, washing and piercing the products; subsequently, curing the fi...  
WO2004052111A3
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...  
WO2004054373B1
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...  
WO/2004/066944A2
Long term exposure to volatile organic components (VOCs) has been linked to chronic diseases, conditions and symptoms such as diseases of the blood vessels, heart and/or lung: psychiatric disorders, diseases of the nervous system and gen...  
WO/2004/066741A1
A method of preparing a dehydrated, heat-treated, shelf stable meat protein product comprising the steps of: heat-treating a source of meat protein resulting in an original weight after heat-treating; dehydrating the source of meat prote...  
WO2004052108A3
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...  
WO2004014139A3
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.  
WO/2004/064873A2
A disinfection system is disclosed. A first conveyor (23) passes workpieces (22) through a first UV radiation unit (14) for partial disinfection and then passes the workpieces (22) to a static inverter (16) that inverts the workpieces (2...  
WO/2004/062388A1
Compositions and methods useful for reducing or eliminating the presence of pathogens in meat and meat products are disclosed. Administration of one or more lactic acid producing microorganisms to a live animal, to a carcass, to meat, to...  
WO/2004/060071A1
The present invention provides an apparatus and method of injecting a brine solutions from different reservoirs (24A, 24B, 24C) into a meat product. The process includes the step of providing high concentration brine to a brine reservoir...  
WO/2004/057978A2
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...  
WO2004043162A3
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...  
WO/2004/057984A1
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...  
WO/2004/056203A1
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...  
WO/2004/056215A1
Chemically acidified water continuous products which have been acidified with a combination of a food grade acid and a small amount of acetic acid were found to be very stable against microbial spoilage.  
WO/2004/056216A1
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...  

Matches 701 - 750 out of 11,173