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WO/2011/107335A1 |
The invention relates to a method for controlling product characteristics in the production of foodstuffs belonging to the product groups of raw and cooked sausage, pates, cooked meat products or the like, in particular in order to prese...
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WO/2011/107754A1 |
There is described a method for the decontamination of (whole) fruit and/or vegetables comprising: (i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoila...
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WO/2011/107421A1 |
A method for producing compositions for the supplementation of one or more of the essential mineral nutrients potassium and/or calcium and/or magnesium together with nisin, ε-polylysine or a mixture of nisin and ε-polylysine. When the ...
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WO/2011/105985A1 |
A controlled release biocidal salt of a first component comprises a cation of a Nα - (C1 - C22) alkanoyl di-basic amino acid alkyl (C1 - C22) ester cationic biocidal molecule and a second component comprising an anion of a monomeric ani...
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WO/2011/098635A1 |
Cooking, smoking and aromatization device which consists of a casing or container (1) comprising a plurality of sealed compartments (2, 3, 4, 5) communicating with the main cooking chamber (6) by means of a plurality of channels or ducts...
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WO/2011/098995A1 |
A device for serving and preserving food items, the device including an open container for holding the food items having one or more side walls and a floor, wherein when the food items are immersed in fluid, typically a preserving fluid,...
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WO/2011/079946A1 |
Method of processing of fish, for example salmon and related species, said method comprising the steps of - providing a live fish, - slaughtering the fish, - subjecting the fish or part of the fish to an electrical stimulation prior to a...
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WO/2011/077146A1 |
The present application relates to a composition for use in the preparation of a solution for inhibiting melanosis, particularly in prawn and the like, which comprises an effective amount of a polyphenol oxidase inhibitor and a hydrotrop...
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WO/2011/076333A1 |
In order to preserve and produce foodstuffs, particularly meat and fish products containing muscle meat, by means of curing with nitrite salts, the invention provides novel curing auxiliaries, especially improved sugar substances for use...
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WO/2011/073394A1 |
The invention relates to methods for producing raw pickled products that are characterized by an accelerated maturing process, and to raw pickled products produced using said methods. In the method according to the invention, raw meat is...
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WO/2011/070283A1 |
The invention relates to a method for cooling materials, in particular food, in a cooling apparatus, the cooling being completely or partially carried out by contacting the materials with a cryogenic liquid. Said method is characterized ...
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WO/2011/062499A1 |
A device for pasteurizing a mass of foodstuff comprises : a feed; a first tube of an electrically and magnetically inert material suitable for contact with foodstuff; an arrangement of electrodes added to the first tube and connected to ...
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WO/2011/060762A1 |
The invention relates to a method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for example, cut flo...
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WO/2011/058964A1 |
The virus-inactivating effect of calcinated calcium and the like is elucidated, and a novel virus-inactivating agent particularly having a norovirus-inactivating effect is provided. The virus-inactivating agent comprises an aqueous solut...
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WO/2011/056556A1 |
The invention relates to a method for producing preformed peeled packed sausages, comprising the steps of subsequently: A) heating an encased sausage; B) peeling a casing from the sausage at higher surface temperatures; and C) packing th...
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WO/2011/053676A2 |
Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packa...
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WO/2011/046833A1 |
Disclosed is a method for preserving and enhancing the shelf- life of dried foods having relatively high levels of carotenoids. The method uses calcium ascorbate to prevent the oxidation of carotenoids and the polyunsaturated fatty acids...
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WO/2011/040820A1 |
The present invention concerns lactic acid bacteria being suitable for producing raked/fermented or partially fermented meat, wherein said lactic acid bacteria may be probiotic, ferment meat, having a high tolerance for acid conditions a...
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WO/2011/038237A1 |
A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressu...
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WO/2011/038119A2 |
An intervention system for treating a food product in a food conditioner. The system comprises a tank that receives and buffers an intervention solution from a mixing system, a pump that receives the intervention solution from the tank a...
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WO/2011/038245A1 |
A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pre...
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WO/2011/037376A2 |
The present invention relates to an agricultural and marine produce drier employing a far infrared ceramic heater, comprising: a conveyor belt for conveying agricultural and marine produce to be dried; an upper frame provided above the c...
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WO/2011/033159A2 |
The invention relates to a method for preserving foods that includes the use of an antioxidant of natural origin that does not negatively modify the organoleptic properties of the foods.
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WO/2011/030047A1 |
The invention relates to a method and equipment for cooling a mass of a food product contained in a chamber using a cryogenic liquid injected into the mass of material in the bottom portion of the chamber, characterised in that a forced-...
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WO/2011/027301A1 |
Biomass of algae Spirulina platesnis both in fresh and dry form can be preserved by glucose and fructose. These monosacharides are the main components of bee honey. Made algae Spirulina platesnis and honey preparation complements the hum...
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WO/2011/023576A1 |
A foodstuff treatment composition, particularly for the treatment of meat, meat products, fish and seafood products, the composition comprising a combination of sodium lactate and/or potassium lactate and at least one sodium and/or potas...
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WO/2011/014669A1 |
The present invention relates to methods for inhibiting the growth of pathogenic microbes in food products. In an embodiment the invention is a preservative composition including lactic acid or a salt thereof, acetic acid or a salt there...
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WO/2011/009828A1 |
The present invention relates to a method and a device for chemical sterilisation and/or decontamination of a consumable product, in particular a food product of plant or animal origin, with no added heat and at a low temperature. Said t...
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WO/2011/009969A1 |
The invention relates to a method for removing water from a (seasoned or unseasoned) food product that may previously have been frozen, it being possible to add ingredients and spices, with salt, and, in particular, without salt in the c...
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WO/2011/008034A2 |
The present invention provides a fermentation container and a preparation method of salted fish using the same, wherein the fermentation container comprises: an outer container having an open top, a closed bottom and an outlet with a val...
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WO/2011/001143A2 |
The invention provides a method of post mortem treatment of units of fish flesh, which method comprises injecting into said units from 50 to 250 mL/kg of an aqueous solution of a physiologically tolerable base and sodium chloride, the co...
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WO/2010/144855A1 |
A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amoun...
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WO/2010/136405A1 |
The invention is a method for the treatment of food products, wherein the food product is cut in slices or in cubes, and the slices or cubes are treated with an antimicrobial solution in the form of a cloud of droplets, characterized in ...
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WO/2010/133356A1 |
The present invention relates to a process and an apparatus for defrosting of frozen crushed meat.
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WO/2010/125589A1 |
This invention relates to an apparatus for thawing or cooling food products. A tank is provided adapted to be at least partly filled with a liquid. A spiral shaped blade extends between a first end and a second end of the tank, where the...
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WO/2010/125109A2 |
The invention relates to a method for smoking and for packaging a product to be smoked, comprising: packaging (52, 54) the product to be smoked in a smoke-tight packaging and distributing (56) the product thus packaged to the consumers; ...
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WO/2010/114182A1 |
A method for manufacturing a processing raw material or a processed part is characterized in that a highly fresh raw material is heat-treated by a heating medium which is obtained by boiling water under pressure to generate steam or the ...
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WO/2010/111983A1 |
The invention relates to a method for manufacturing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. According to the invention, the meat is cooked, blanched, boiled, roasted, or baked d...
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WO/2010/111984A1 |
The invention relates to a method for manufacturing an instant ground meat product from at least one ground meat preform which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. According t...
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WO2010109630A1 |
Provided is a drip-absorbing mat capable of preventing the color of a food such as meat, which is placed thereon, in the side being in contact therewith from worsening. A drip-absorbing mat (10), which is to be underlaid beneath a food d...
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WO2010109624A1 |
Provided is a drip-absorbing mat capable of preventing the color deterioration of a food such as meat in the side being in contact therewith in the case where the food is placed thereon. A drip-absorbing mat (10) to be placed under a jui...
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WO/2010/107131A1 |
A polyamide composition for films which comprises a polyamide resin, a vinylamide polymer, and a crosslinked poly(N-vinyllactam), and a film comprising the polyamide composition. The polyamide resin composition for films has a matte text...
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WO/2010/104526A1 |
An apparatus for chilling or freezing products which may be operated in the IQF and non-IQF modes, having conveyor for transporting products through a refrigeration medium, said conveyor having a top surface and a bottom surface, conveyo...
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WO/2010/102939A1 |
A machine for processing food products, having a working tool (10) which can be driven in an oscillating manner by a motor (24) and a transmission train (14), and having an initiation system which initiates a predetermined action of the ...
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WO/2010/097364A1 |
The present invention pertains to a method for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro-organisms and in particular food spoilage and food poi...
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WO/2010/094122A1 |
A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the va...
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WO/2010/039523A9 |
Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biom...
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WO/2010/086702A1 |
The present invention relates to a unit comprising a conveyor device (1) for conveying slices of meat product arranged in a single layer on a permeable support surface along a path inside an enclosure (2), and an air circulation device (...
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WO/2010/074943A1 |
Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement co...
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WO/2010/069772A1 |
The invention relates to a device for injecting fluid into food products (10), with a needle support (18) mounted to move relative to the food product and fitted with needles (20) and a device (20, 22) for introducing the fluid into the ...
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