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Patent Searching and Data


Matches 801 - 850 out of 9,189

Document Document Title
WO/2010/030039A1
An electrostatically atomizing unit generates a mist of charged minute water particles which is sprayed onto a perishable food wrapped with a plastic film permeable to the water particles. The perishable food wrapped with the plastic fil...  
WO/2010/026171A1
The invention relates to a method for controlling product characteristics in the manufacture of foods belonging to the products groups of raw sausage, cooked sausage, pates, cooked meats or the like, in particular for maintaining spreada...  
WO/2010/022305A1
A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibite...  
WO/2010/020696A1
This invention relates to a system for and method of processing a food product (101), the method comprising applying steam of a gas (103) from a steam generator (102; 100) to at least a part of a food product (101) for a predetermined pe...  
WO/2010/021411A1
Provided is a sweetener that offers natural sweetness similar to that of sucrose. The sweetener contains ν-PGA, sucralose, and acesulfame-K, and preferably aspartame in addition.  
WO/2010/006505A1
A cold smoking machine has a refrigerator and a smoke-generating chamber that is connected to bottom wall of a refrigerator, so that smoke may be entered into said refrigerator, the outer casing of the smoke-generating chamber and refrig...  
WO/2010/005549A1
An offset barbecue smoker grille has an openable cover shaped as the elongated back portion of a quadruped and the products of combustion are applied to meat on said grille with the cover closed and at least one restrictor is included in...  
WO/2009/155689A1
The present disclosure provides a device having a casing with a barrier surface and a contact surface and a composition in the casing having a nitric oxide precursor and an isolated enzyme or live cell expressing an endogenous enzyme, fo...  
WO/2009/152150A1
Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.  
WO/2009/152283A1
A process for making pet food treats including a meat base, the treats themselves and a processing system for making the treats. The meat base is ground to obtain a ground meat base. The ground meat base is mixed with one or more ingredi...  
WO/2009/146477A1
With this method to produce any stuffing/batter is the possibility given to produce any kind of sausage, salami, Beef jerky stick/bar with and without skin, but without Starter- culture, ATP/ ATN or any phosphates, chemicals, any Preserv...  
WO/2009/141479A1
The present invention relates to a machine designed for processing and preparing, under vacuum, cephalopods caught in the course of deep-sea fishing, prior to the preserving, distributing and selling thereof. Said machine washes, hydrate...  
WO/2009/139566A2
The present invention relates to a starfish cartilage fresh-body drying method, more specifically, to a fresh-body drying method in which either air pressure or water pressure is used to remove the internal organs and thereby easily remo...  
WO/2009/125036A1
Natural antioxidant composition for meat products, characterized in that it is prepared from phenolic extracts of monofloral honeys that act independently as antioxidants.  
WO/2009/125175A1
The invention relates to the processing of bacon. A heat resistant, moisture repellent flexible sheet comprising on its upper surface a plurality of slices of bacon, wherein each slice of bacon has less than 60% overlap with an adjacent ...  
WO/2009/121991A2
The invention relates to a method for the preservation of the red swamp crayfish (Procambarus clarkii) and fresh shelled cooked tails in a protective atmosphere with a very low oxygen concentration. According to said method, the live cra...  
WO/2009/115723A2
The invention relates to a method and a device for thawing food products that comprises using at least one microwave radiation applicator in a chamber through which said products are passing, characterised in that before the insertion in...  
WO/2009/105272A1
A method of preparing precooked and packaged frozen shellfish, such as shrimp, crabs and crawfish having an extended shelf life. The shellfish are boiled in an aqueous cleaning solution containing an effective amount of one or more food ...  
WO/2009/100509A1
The present invention refers to a new process for preservation of different foods which secures to the processed food an extended shelf life, which can be extended in up to five years without the addition of preservatives, and the use of...  
WO/2009/100984A1
This method for smoking and packaging a product comprises: - inserting (70) the product to be smoked into a smoke-tight packaging, - sealing (74) the package enclosed such that the packaging forms a chamber capable of holding the smoke i...  
WO/2009/096079A1
A sheet for drip absorption which has a display part and a non-display part. The sheet (1) for absorbing drips comprises an upper sheet (2) which is liquid-permeable and a lower sheet (3) which absorbs liquids and has been bonded to the ...  
WO/2009/080484A1
The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.  
WO/2009/080563A1
Cationic surfactants derived from the condensation of fatty acids and esterified dibasic amino acids, such as from lauric acid and arginine, in particular the ethyl ester of the lauramide of the arginine monohydrochloride (LAE), may be u...  
WO/2009/072152A1
This invention regards a freezing machine for minced meat. It is composed of an insulation vat (1) closed by a drop-leaf lid (2) where the inlet case (2a) is placed. Below it and inside the vat, there is a spraying nozzle (8) which spray...  
WO/2009/066154A1
An apparatus for salting, pickling or adding additives to meat, fish or the like, which comprises a tank containing a solution of treatment media to be introduced into the food products. The tank has an inlet opening and an outlet openin...  
WO/2009/059087A2
The invention relates to a method for loosening the feathers of a fowl prior to killing and processing, by exposing the fowl to a radio frequency source producing a frequency from between approximately 5 GHz and approximately 40 GHz, wit...  
WO/2009/058987A1
A drying device having a bowl, a basket with a plurality of perforations, a cover assembly, and a drive assembly. The drive assembly includes: a driving mechanism mechanically coupled to a rotatable lid that is configured to mate with a ...  
WO/2009/047817A1
A device (1) for fast smoking of food products, particularly for professional use, comprising a supporting body (2) for a brazier (3) which is connected, through a suction duct (4), to a suction device (5) connected to a discharge duct (...  
WO/2009/048587A1
The present methods and compounds relate to increasing meat tenderness by inducing post-mortem breakdown in muscle tissue. This is achieved by the use of beta- blockers in the pre-mortem period, which results in higher calpastatin levels...  
WO/2009/019960A1
It is intended to provide a method of treating fish meat whereby the amount of so-called drip flowing out from fish meat, which is obtained by disassembling, cutting and molding landed fish and then freezing, in the course of the treatme...  
WO/2009/018121A1
The present invention relates to chewing or bubble gum compositions that include a first region composition and a second, or gum, region adjacent to or surrounding the first region. The first region composition may be a center-fill compo...  
WO/2009/010547A1
The present invention provides an aqueous antifungal composition comprising a polyene antifungal compound and a thickening agent. The composition can be used in the protection against the development of fungi on food, feed and agricultur...  
WO/2009/012485A1
Particular aspects provide methods for converting glucosinolate in a glucosinolate- containing plant material to glucosinolate breakdown products (GBPs), comprising: providing an amount of processed glucosinolate-containing plant materia...  
WO/2009/003516A1
Installation and method for drying food products comprising the following steps: a) to extract water from said food products in a first room (2), the products being subjected to a air flow with a substantially uniform velocity for all th...  
WO/2009/002554A1
The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a compo...  
WO/2008/155462A1
The present invention provides a method for preparing a packed food product concentrate containing vegetable or vegetable and animal based material, in which method the material is cooked in a package under pressure and no liquid is adde...  
WO/2008/155323A1
The present invention pertains to a process for manufacturing a cooked meat product, in particular a cooked meat product with an increased shelf-life stability and an increased resistance against the growth of bacteria, in particular Lis...  
WO/2008/156370A1
A system and a method are described for loading of fish from a seine (20) or a trawl and on board a fishing vessel, and also unloading of fish from the fishing vessel, comprising a transportation system for fish from the seine or the tra...  
WO/2008/156292A1
An organic substance decomposing/liquefying apparatus which can decompose and liquefy food, has a simple structure, does not need frequent small repairs, and is highly reliable and safe. The apparatus includes a process chamber storing o...  
WO/2008/155220A1
The method, which is carried out without recourse to chemical additives, comprises the following steps: a) the live shellfish are immersed (3) in a bath of brine, the temperature of which is below approximately -10°C, and preferably bel...  
WO/2008/154536A1
The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of convert...  
WO/2008/147214A1
Food and food products containing fats and oils, with prolonged shelf life with respect to rancidity are provided. Also freeze stored food and food products with improved quality with respect to liquid holding capacity and colour are pro...  
WO/2008/138036A1
An apparatus is provided for smoking foodstuffs, the apparatus including a plurality of heating elements and a control unit to control operation of the heating elements between an on state and an off state. In use, a material to be burne...  
WO/2008/135610A1
The invention relates to a machine for injecting fluids into meat or fish products, said machine comprising an injection head provided with parallel hollow needles (11) that can be retracted by contrast elastic means, said head to be dis...  
WO/2008/135616A1
The invention relates to an appliance for drying and maturing food products, said appliance comprising a closed tank (1) connected to conditioning means for creating pre-determined ambient conditions inside the tank (1); an admission fla...  
WO2008084497B1
Dry Meat Savouries are prepared with powdered cereals or its flour, vegetables and- masalas. The preparation method consists of the following stages: a) Meat is dried or dehydrated in a drier at the temperature of 110° C; b) Either powd...  
WO/2008/136731A1
The present invention relates to a method for generating smoke from a liquid smoke condensate, said smoke being generated in a smoke generation housing (2) to be used in preparing food articles by smoking. The method comprises the steps ...  
WO/2008/136711A1
The present invention relates to a method for generating smoke from a liquid smoke condensate for preparing of food inside a smoke housing (4), said smoke being generated in a first smoke generation housing (2) having a channel (3) to sa...  
WO/2008/132884A1
A drip sheet which can absorb drip through the opposite sides and can store drip more than the absorption capacity of an absorption sheet. In the drip sheet (1) where a thermoplastic sheet (3) is bonded to the upper surface (11) and the ...  
WO/2008/131345A2
Fresh meat products treating and storing methods include applying with surface penetrating force an aqueous pH-modifled solution in an effective amount to a fresh meat product surface. The aqueous pH-modified solution has a pH that is co...  

Matches 801 - 850 out of 9,189