Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 51 - 100 out of 11,852

Document Document Title
WO/2018/039809A1
A device for maturing fresh meat, preferably meat on the bone, in particular beef, is illustrated and described which comprises a treatment container (21) with mechanisms for receiving pieces of fresh meat. According to the invention, pr...  
WO/2018/039758A1
The present invention relates to a microparticle comprising wall material, a non-ionic surfactant, essential oil from Ocimum gratissimum (basil) and essential oil from Thymus vulgaris (thyme). The invention can be used in the food, pharm...  
WO/2018/039050A1
A method of sanitizing a surface is described that includes: (a) providing a pH control composition that includes at least one pH control agent (such as sodium bisulfate); (b) contacting a first feed aqueous stream with the pH control co...  
WO/2018/036840A1
A method of manufacture of a breaded food product comprising the steps of: providing a solid or solidified substrate; applying a coating to the substrate to form a coated substrate; applying a crumb coating to the coated substrate to for...  
WO/2018/028755A1
A processing system (1) adapted for heat treatment of food products (2), wherein a treatment bell (3) is provided with sides (4) and a top (5) which together define a volume (6) from the atmosphere, wherein there is an open connection (8...  
WO/2018/022772A1
A system includes a smoker having a cooking chamber and a firebox in fluid communication with the cooking chamber. The system includes a cooking grate within the cooking chamber, a first exhaust opening in the cooking chamber proximate t...  
WO/2018/022423A1
A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings or a high fat content animal muscle tissue. The trimmings are comminuted, and solubilized with a food grade acid or base. The solubilized protein/f...  
WO/2018/017138A1
The present invention is a composition that includes, in embodiments, an oil phase having at least one vegetable oil, at least one fatty acid in free form and a sucrose ester as sucrose palmitate; and an aqueous phase comprising sodium l...  
WO/2018/016629A1
In the present invention, a distance spectrum computation unit removes the direct current component from the intensity distribution of the frequency of the combined wave detected by a standing wave detection unit and subjects the intensi...  
WO/2018/014083A1
The invention relates to a processing apparatus for products susceptible to oxidisation, the processing apparatus including at least one chamber in which processing of the product can occur. The chamber includes an entry through which th...  
WO/2018/008743A1
This processed food of myoglobin-containing red fish meat suitable for eating raw includes a phosphate and a salt of an organic carboxylic acid. It is preferable that the processed food further include a reducing agent, and the myoglobin...  
WO/2018/007659A3
The invention relates to a product formed by crushed ice containing additives comprising juices and natural extracts used to cool alcoholic beverages, blended drinks and soft drinks, including water, and as an odour eliminator for fish a...  
WO/2017/216319A1
A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chlor...  
WO/2017/217520A3
[Problem] To provide a water-soluble composition or aqueous solution with which it is possible to effectively prevent discoloration and browning even if the subject of discoloration and browning prevention changes. [Solution] A carbon-di...  
WO/2017/214195A1
The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.  
WO/2017/210780A1
An antimicrobial lignin composition derived from wood biomass for use as a food additive is described. The additive comprises enriched lignin, carbohydrates and water. A method of making a microbial inhibiting food matrix and a method of...  
WO/2017/201567A1
A smoker box for use in a cooking environment including a base with a number of apertures. A tray is mounted on the base to define a space for holding combustible material that produces smoke due to the combination of applied heat in the...  
WO/2017/202603A1
A system for curing or flavouring foodstuff comprising - a smoker unit (2) capable of generating smoke (S), wherein the smoker unit (2) comprises a heating chamber (21); and - a household appliance (1), particularly an oven, comprising a...  
WO/2017/196904A1
This invention is a simplified method of cooking frozen fish that uses multiple scores on the fish to ensure thorough cooking of the fish without overcooking and drying the exterior of the fish.  
WO/2017/193203A1
This invention is a simplified method of cooking salmon that uses boiling water as it cools to cook the fish, comprising the following steps: Providing a frozen fillet of fish in a sealed bag; Placing said bag in a container holding boil...  
WO/2017/191200A1
Method and related apparatus (10) to obtain a treated food product, which provides at least to place at least one quick-frozen or frozen food product, contained in a respective vacuum-packed wrapping, in a positive temperature environmen...  
WO/2017/190199A1
A method of producing smoke for the treatment of foodstuffs, the method comprising the steps of providing a supply of sugar alcohol, and heating the sugar alcohol to produce a gaseous product containing vapours and particulate materials....  
WO/2017/191589A1
An improved plant (2) for curing and/or drying food products (3), characterized in that it comprises: _ a chamber (4) comprising substantially vertical side walls (6), closed at the top by a ceiling wall (8) and at the bottom by a floor ...  
WO/2017/187457A1
The invention provides a method for cooling, transporting and storing wet food product without using ice for the transport and the storage using a new method of cooling the food products below zero to prolong shelf-life and quality of th...  
WO/2017/184515A1
The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork, and meat analogs containing added heme protein, using very low amounts of phospholipase A2 (PLA2) enzymes ...  
WO/2017/180598A1
Embodiments disclosed herein provide methods for decontaminating food contact surfaces using a fine spray/mist that comprise an antimicrobial composition comprising an organic acid and an organic citrus extract. The spray application red...  
WO/2017/173557A1
The present invention relates to a biodegradable polymer composition with antioxidant and antimicrobial properties, useful for actively preserving foods, pharmaceuticals or products in general for human or animal consumption. The present...  
WO/2017/170373A1
The present invention relates to a method of providing a processed marine product for refrigeration storage, the method being characterized by directly storing a refrigerated processed marine product, without wrapping same in a polyethyl...  
WO/2017/159948A1
The present invention relates to a meat maturing and curing method using ultrasonic waves. More specifically, meat such as beef, pork, chicken, etc. is matured by using ultrasonic waves, and thus delicious meat may be provided while redu...  
WO/2017/155398A1
The present invention relates to a closed processing system for treating elongated food products, comprising: a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at l...  
WO/2017/155397A1
The present invention relates to a closed processing system for treating elongated food products comprising a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at lea...  
WO/2017/151163A1
A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1 > 32°F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked t...  
WO/2017/147304A1
A composition and method are used to treat articles suspected of contamination with bacterial spores. The composition and method are effective against bacterial spores selected from C. diff., C. botulinum, C. sporogenes, B. cereus, and B...  
WO/2017/147272A1
A smoking device can include one or more walls defining, at least in part, a combustion cavity, a lower inlet connecting the combustion cavity to an air source, a first flange defining, at least in part, a first recirculation channel ope...  
WO/2017/142900A1
The smoker device disclosed herein provides a small profile device with more control than existing technologies for both cold smoking and smoking in an electric or compact grill. One of the main advantages of the design disclosed herein ...  
WO/2017/141664A1
[Problem] To provide a method for producing freeze-dried shrimp, after cooking by pouring hot water thereon, said freeze-dried shrimp having a larger size than conventional products and showing a springy and elastic texture. [Solution] F...  
WO/2017/139327A1
A transport container for multiple stages of a distribution chain is provided. The transport container includes a power source providing electrical power to the transport container. An ethylene injection unit configured to store and inje...  
WO/2017/134348A1
An arrangement and method for slicing a fish fillet. The arrangement comprises a slicing space which is isolated from its surroundings and unmanned, receiving means for receiving a cutting platform comprising a fish fillet (10) into the ...  
WO/2017/132777A1
The invention relates to edible bio-active films comprising: a matrix material such as a sheet of paper formed by chitosan of a high molecular weight or a mixture of high-molecular-weight chitosan and an aqueous extract of extracted quin...  
WO/2017/124197A1
The invention relates to a food biopreservative composition comprising a consortium of lactic acid bacteria comprising at least one homofermentative lactic acid bacteria; at least one heterofermentative lactic acid bacteria and an activa...  
WO/2017/116195A1
A meat-aging apparatus is disclosed. The meat-aging apparatus comprises: a photographing unit for photographing meat stored in the meat-aging apparatus; an illumination unit for irradiating light to the meat; a storage unit for storing r...  
WO/2017/109913A1
[Problem] To provide a poultry leg suspension tool and a rack using same, which enable efficient processing of a greater number of poultry legs, etc. in the process of smoking, fumigating, etc. of a large number of poultry legs. [Solutio...  
WO/2017/103340A1
A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and ...  
WO/2017/105062A1
The present invention presents a method and a system for removing a biofilm by using high power millimeter waves. According to a preferred embodiment of the present invention, the system for removing a biofilm emits a high power millimet...  
WO/2017/106402A1
A pet treat is provided in the form of a chewable product made of animal hide and combined with one or more filler layers. The animal hide is optionally perforated. The filler layers may include one or more extruded pieces of consumable ...  
WO/2017/089471A1
The present invention relates to a method of thawing and an apparatus for performing the method.  
WO/2017/090064A1
Method for preparing cooked ham from an anatomical piece of beef comprising the steps of: - selecting (1) the piece of beef, - providing (2) a treatment brine comprising at least one derivative of maple sap, - injecting (3) a predetermin...  
WO/2017/090008A1
The method comprising of the step of foods dehydratation and the step of incorporation by a dehydrated food of at least one modifying substance by temporary immersion of the dehydrated food in a modifying liquid containing at least one m...  
WO/2017/090834A1
A multi-stage separation heat-exchange type drying system according to the present invention is configured such that, if warm air (hereinafter 'first air') of waste heat discharged from a dryer (100) enters a heat exchange device (900) t...  
WO/2017/090016A1
Method for preparing cold cuts/salami, such as cooked cold cuts/salami, starting from a piece or cut of meat, comprising the steps of selecting (1) a piece or cut of meat, arranging (2) a treatment mixture or brine, injecting (3), in the...  

Matches 51 - 100 out of 11,852