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Matches 51 - 100 out of 11,385

Document Document Title
WO/2015/106010A1
A system and method for processing shrimp and other shellfish species are disclosed. Embodiments of the disclosed system and method provide a shellfish product having a longer refrigerated shelf-life than experienced with conventional pr...  
WO/2015/101838A1
The present invention relates to a method for stabilising the surplus from the pressing of fruit, wherein, in order to prevent germ-buds and mould, more particularly aflatoxins, from forming, the surplus from the pressing of the fruit is...  
WO/2015/088131A1
The present invention relates to a drying apparatus for foodstuff, comprising: a first frame; a plurality of second frames stacked in multi-layers in the vertical direction of the first frame so as to be liftably arranged; a lifting driv...  
WO/2015/067393A1
The invention relates to a method and to a device for processing raw materials and effectively producing meat- and sausage-based raw cured goods by means of a drying and aging process together with the addition of starter cultures, where...  
WO/2015/065465A1
A method and apparatus for oil removal from food surfaces is disclosed. An air flow chamber directs air flow around a food product surface and contains the removed oil.  
WO/2015/055860A1
The invention relates to a method and a device designed for the method for introducing food additives, in particular salt, into solid food, in particular raw or cooked meat. The device according to the invention and the method which can ...  
WO/2015/057048A1
The present invention refers to a new, different cooking process of products to be nixtamalized, for instance, corn, as well as a specially designed reactor to be used in the deep thermal treatment. Essentially, the process comprises the...  
WO/2015/048899A1
The present invention relates to the use of probiotics in meat. More particularly, the present invention relates to the use of probiotics for preserving the meat and for enhancing the consumer's health.  
WO/2015/045664A1
A processed food from myoglobin-containing red fish meat to be eaten raw, said processed food comprising a mixture consisting of granular parts and paste parts. When measured by image analysis, the ratio of the total area of the granular...  
WO/2015/045726A1
The purpose of the present invention is to provide a manufacturing method and manufacturing system for frozen fish meat products with which the external color of red fish meat can be improved while maintaining freezing quality, and a fro...  
WO/2015/041543A1
The present invention is related to a vertical plate freezer comprising a number of freezing plates 1 being arranged vertically side by side with intervening freezing compartment 2. The freezing plates 1 are moveable in the longitudinal ...  
WO/2015/038035A1
The proposed method involves simultaneously deep-frying a group of packaged, uncooked portions of food products in a dough pouch. The uncooked portions are produced at a different time from when the target product is produced; uncooke...  
WO/2015/034360A1
The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a proc...  
WO/2015/034812A3
The present invention provides a novel diet for the critically ill, a ketogenic diet. Many of the problems found in the critically ill, such as hyperglycemia, excessive inflammatory response, and fluid retention, can be traced to the nor...  
WO/2015/029470A1
 Provided are: a method for storing meat stored in a refrigerator or a freezer after being subdivided from a block, the method being characterized in that the meat is irradiated with positive ions and negative ions prior to storage in ...  
WO/2015/020537A1
Described herein is a meat quality control process and meat product. More specifically, a method of optimising meat quality including a combination of steps of fast freezing, thawing and aging is described that produces a meat with compa...  
WO/2015/013840A1
A method for preparing Ganoderma lucidum fermented products: adding Ganoderma lucidum to materials such as feed, meat, Chinese traditional medicine, tea etc, then regulating temperature, humidity and water content to ferment; or fermenti...  
WO/2015/017221A1
Novel methods and systems for electromagnetic freezing are disclosed. An oscillating magnetic field can be applied in conjuction with a static magnetic field in order to align magnetic particles inside biological tissues. Such chains may...  
WO/2015/015010A1
The invention proposes a method of controlling food temperature, the method comprising the steps of: heating food to a first target temperature; exciting a fluorescent marker of the food, wherein the fluorescent marker corresponds to a f...  
WO/2015/013504A3
A cryogenic poultry chilling system including a rotatable carousel having a plurality of stations each configured and arranged to receive a poultry carcass suspended from leg hangers, the poultry carcass having an upward facing cavity op...  
WO/2015/009143A1
The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a ...  
WO/2015/007742A1
Food for human consumption is smoked by providing smoke, removing one or more polycyclic aromatic hydrocarbons (PAHs) from the smoke and contacting the food with the treated smoke, or smoking the food and then removing the PAHs from the ...  
WO/2015/003080A4
A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamb...  
WO/2015/002622A4
The invention is related to production of high-bloom grade gelatin from the poultry tissues (chicken, turkey, duck, goose). The goal of the invention is to develop an environment friendly process ensuring low operating cost to manufactur...  
WO/2015/003080A1
A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamb...  
WO/2015/000045A1
The present invention relates to compact equipment for the electrolytic sterilisation of food products and utensils (100), in particular for applying an electrical treatment to food products and utensils by means of an electric current g...  
WO/2015/002622A1
The invention is related to production of high-bloom grade gelatin from the poultry tissues (chicken, turkey, duck, goose). The goal of the invention is to develop an environment friendly process ensuring low operating cost to manufactur...  
WO/2014/204852A1
An apparatus for cooking or smoking and a fuel combustor therefor. In the cooking or smoking apparatus and method, combustion products produced by the combustor, by a gas burner, or by other means are preferably delivered upwardly throug...  
WO/2014/203423A1
The purpose of the present invention is to provide a food de-clumping device, which is capable of continuously de-clumping frozen food, and a method for manufacturing de-clumped food using said food de-clumping device. The food de-clumpi...  
WO/2014/200205A1
A chlorine dioxide gas fumigation device, according to one embodiment of the present invention, comprises: a mode selection unit for outputting a mixing mode signal corresponding to a mixing mode selected from among a plurality of modes;...  
WO/2014/187483A1
The current invention concerns a method for thawing frozen food products comprising the step of providing a controlled humid climate, air flow and thawing temperature, characterized in that the frozen food products are subjected to an ae...  
WO/2014/182177A1
A method of processing a plurality of animal carcasses in an industrial processing plant comprising removing substantially all the blood from two or more animal carcasses, then refrigerating or freezing the animal carcasses prior to hide...  
WO/2014/179450A1
A method for packaging a frozen food product includes placing a fluid food product into a flexible container, sealing the container and pasteurizing the food product in the sealed container. The method further includes applying a form to...  
WO/2014/174348A1
The gaseous fluid stream treatment unit for treating a meat product cut into slices comprises an enclosure (7) in which there is a conveyor device (1) with two or more vertical translation sections (9, 10) moving the trays (2) loaded wit...  
WO/2014/174535A1
The invention provides a method for processing under-cooled fish. The invention provides an improved method where whole fish is brought to an under-cooled state by super-chilling before processing. Whole fish is brought to an under-coole...  
WO/2014/170621A1
The invention relates to a strain of Lactobacillus sake called Lactobacillus sakei LHIS2885 strain, and to a strain derived from L. sakei LHIS2885. The invention also relates to the use of a strain of L. sakei, preferably the strain LHIS...  
WO/2014/169901A1
The invention relates to a method for storing and/or maturing meat in which raw meat is stored in the presence of an alkaline carbonate and/or alkaline earth carbonate which is made available in a matrix (1) of aligned and/or non-aligned...  
WO/2014/168494A1
The invention relates to a method for producing fish meal for direct human consumption that requires an integral processor device comprising a horizontal cylindrical stator having a steam jacket and containing a rotor formed by a central...  
WO/2014/161648A1
The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in ...  
WO/2014/162910A1
Disclosed are: a preservative for cryopreservation of biological materials, containing a flavonoid compound represented by formula (I) (in the formula, R1-R9 are the same or different, and are -H, -OH, or an alkoxy group) and a flavonoid...  
WO/2014/163489A1
The present invention relates to a shackle (1) for hanging poultry transportation provided with at least one fluid flow guide surface (12, 13) for directing a fluid flow towards a position wherein the poultry is to be held by the shackle...  
WO/2014/157866A1
Disclosed is an apparatus for fumigating with chlorine peroxide gas. An apparatus for fumigating with chlorine peroxide according to the present invention includes: a supply part for supplying chlorine peroxide; a gas sensor for sensing ...  
WO/2014/153994A1
A method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of a salt-water immersion process comprises the following steps: (1) pretreating raw fish to obtain fish fillets; (2) precooling the f...  
WO/2014/151563A9
An injection closure system includes a bottle containing a product to be distributed and a closure attached to the bottle and including nozzles. Each of the nozzles includes two holes through which the product is distributed from the bot...  
WO/2014/151563A1
An injection closure system includes a bottle containing a product to be distributed and a closure attached to the bottle and including nozzles. Each of the nozzles includes two holes through which the product is distributed from the bot...  
WO/2014/144788A1
To ripen bananas during shipping, unripened bananas are first placed in ethylene- permeable containers within a shipping box. The boxes of bananas are arranged onto shipping pallets which are then placed into a shipping container for shi...  
WO/2014/134731A1
Compositions comprising chelating agents, metal ion salts, gelling agents or a buffer, antimicrobials, antibiofilm agents and a pH adjuster or a buffer for the prevention and treatment of wound infections and food-borne diseases involvin...  
WO/2014/120715A3
This invention is related to use of a volatile antimicrobial compound against pathogens affecting meats, plants, or plant parts. The volatile antimicrobial compounds provided include certain oxaborole compounds, for example benzoxaborole...  
WO/2014/113057A1
A method for sanitizing produce, by: treating the produce with a chlorine dioxide solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient ...  
WO/2014/106948A1
[Problem] In conventional defrosting methods such as running water and microwave defrosting, dripping has arisen, affecting flavor and color, and so frozen foods have been evaluated poorly. Also, natural defrosting and refrigerator defro...  

Matches 51 - 100 out of 11,385