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Matches 51 - 100 out of 11,193

Document Document Title
WO/2014/100574A1
Systems and methods for smoking food are disclosed. In one embodiment, a system for smoking food includes a first container configured for containing an article of food. The system also includes a second container configured for containi...  
WO/2014/096758A3
A tunnel (2) for the in-line anti-bacterial treatment of plucked poultry carcasses (or other animal carcasses) with a liquid cryogen or a cold gas at a temperature of less than 0°C has an entrance (18) and an exit (20) for the poultry c...  
WO/2014/098009A1
The present invention not only forms an electric field environment that can be controlled to differentiate between preservation of food freshness and promotion of ripening but also promotes fermentation by fermentative microbes, propagat...  
WO/2014/091300A1
An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as m...  
WO/2014/087705A1
[Problem] To provide: a food packaged in a hard container for normal-temperature or chilled distribution use, which can be produced at low cost and by a simple procedure without requiring the use of any specialized apparatus, and in whic...  
WO/2014/089308A1
Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit.  
WO/2014/078132A2
An upright electric roaster and smoker having an air flow passage outside of, and adjacent to, the food heating chamber. The air flow passage has an upper inlet in the heating chamber so that air flows upwardly through the heating chambe...  
WO/2014/078132A3
An upright electric roaster and smoker having an air flow passage outside of, and adjacent to, the food heating chamber. The air flow passage has an upper inlet in the heating chamber so that air flows upwardly through the heating chambe...  
WO/2014/078824A1
A dryer and process for drying food products that involves a drying chamber in which heated drying air is simultaneously monitored for temperature, flow rate and humidity while being blown into the drying chamber and drawn out of the dry...  
WO/2014/073724A1
The present invention relates to a food roasting device, and the food roasting device for enabling the taste and flavor of medicinal ingredients to be permeated into food by comprising a medicinal ingredient box within a heating chamber ...  
WO/2014/071159A2
A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, or extruding into a mould, fermenting the mixture, heat treating the sausage log, optionally removing th...  
WO/2014/070658A1
Fresh ground poultry meat is preserved by packaging fresh ground poultry meat in a sealed package together with one or more non-synthetic antimicrobials and pressurizing to an elevated pressure of from about 55,000 to about 65,000 psi pr...  
WO/2014/071159A3
A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, or extruding into a mould, fermenting the mixture, heat treating the sausage log, optionally removing th...  
WO/2014/064954A1
The present invention relates to a fish processing method capable of making effective use of fish that had been discarded in the past. The present invention provides a fish processing method characterized in comprising: a salting process...  
WO/2014/066133A1
A process for manufacturing dry sausage comprising rapid partial drying of sausage logs. The process includes preparing a meat mixture, stuffing the meat mixture into a casing or mould, or extruding into moulds, to form sausage logs, fer...  
WO/2014/060990A1
A method for the preparation of preservatives in the food industry comprising, in an operating sequence, the following steps: - extraction in which a plant species with antioxidant and antimicrobial properties is subject to a flow of sub...  
WO/2014/057420A3
The present invention provides a system for packaging of goods in need of cooling, the system comprising a box (1) having walls, a bottom and an associated lid (2), the system comprising a container for dry ice, the container comprises a...  
WO/2014/056667A1
The invention relates to a method for increasing food safety by means of a high-pressure treatment of raw materials or semifinished products. A high-pressure treatment of the product is carried out during the production of the product wh...  
WO/2014/055032A1
Antimicrobial compositions and methods of using the same for controlling microbial contamination on various foodstuffs during processing are provided. The antimicrobial composition includes a relatively low concentration of active iodine...  
WO/2014/055522A1
The present invention discloses a snack food product having savory granola clusters that is rich in whole grains, fibers and nuts, designed to provide a satisfying snack between meals or in place of a meal.  
WO/2014/048925A1
The present invention relates to an oven comprising: • - a first chamber (3) and a second chamber (4), which are separated by separation means (2) • - conveyor means (7) for guiding products from the inlet (10) through these chambers...  
WO/2014/052053A1
The invention relates to a package for protein containing foods comprising a sealable food covering and, in the interior of the covering, a permeable container wherein an oxidizer is in the permeable container oxidizer substantially irre...  
WO/2014/052055A1
The invention relates to a package for protein containing foods comprising a sealable food covering and, in the interior of the covering, a permeable container wherein an absorbent is in the permeable container and the absorbent comprise...  
WO/2014/041046A1
The present invention relates to an inline process for treating meat, i.e. to a process that is carried out on a production line where the meat travels down a line, having one step after another done to it. The speed of the movement of t...  
WO/2014/042523A1
The invention relates to a device for pasteurizing or sterilizing a mass of foodstuff, which device comprises: a feed for supplying the mass; heating means for heating the mass, comprising: a tube of an electrically and magnetically iner...  
WO/2014/042271A1
[Problem] To transport food products or the like at a low temperature and treat same. [Solution] In the present invention, by switching between different power supplies for a low-current high-voltage generation device, low-temperature st...  
WO/2014/037589A3
The present invention relates to new antimicrobial compositions comprising a bacteriophage endolysin and nisin and their use in the treatment of products such as food products.  
WO/2014/037589A2
The present invention relates to new antimicrobial compositions and their use in the treatment of products such as food products.  
WO/2014/037590A1
The invention relates to a method wherein a cleaning solution, such as caustic soda, is guided through an inner passage of the needles (40), pressurised air is injected into said needles, and pressurised air is then guided through the in...  
WO/2014/037180A1
The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or war...  
WO/2014/035439A1
The present disclosure provides a unitized packaging system that provides a modified or controlled atmosphere for free movement of gases across the packaging system. In one embodiment, the free movement of gases allows modification of ga...  
WO/2014/031485A1
A method for treating shell eggs with a gas includes subjecting the eggs to lower than atmospheric pressure for a period of time, heat for a period of time, and a treatment gas for a period of time. The treatment gas may be ozone at abou...  
WO/2014/027728A1
A smoke ventilation apparatus is disclosed. The smoke ventilation apparatus comprises: a brazier portion having a space for roasting meat inside; and a side ventilation device into which the smoke generated inside the brazier portion is ...  
WO/2014/026972A1
The present invention relates to a composition comprising at least three different strains of L. sakei bacteria, and to the use thereof for preserving edible products.  
WO/2014/020563A2
The method for treating bovine meat, in particular obtained from back cuts, provides to perform the dry aging of a piece of fresh bovine meat in a controlled environment, for a predetermined lapse of time, and a following mechanical tend...  
WO/2014/020563A3
The method for treating bovine meat, in particular obtained from back cuts, provides to perform the dry aging of a piece of fresh bovine meat in a controlled environment, for a predetermined lapse of time, and a following mechanical tend...  
WO/2014/020625A1
Method for thermal treatment of food products (12) and like and plant for carrying out said method, said plant (10) comprising at least one heat treatment stage (11), suitable for cooking or for the enzymatic treatment comprising: - a tr...  
WO/2014/017616A1
[Problem] To provide: a novel quality-preserving agent which can preserve the quality of a peeled and/or cut vegetable or fruit or a seafood during storage in a simple manner and effectively and is highly safe; and others. [Solution] The...  
WO/2014/014860A1
Disclosed is a process for extracting an antioxidant cocktail (containing a number of antioxidative molecules including but not limited to superoxide dismutase (SOD), catalase, glutathione, glutathione peroxidase) from animal sources (i....  
WO/2014/012642A4
To reliably produce a high quality flavour when maturing meat and to consistently prevent the formation of mould or decomposition processes caused by bacteria, the invention provides a meat maturing cabinet and a method for maturing meat...  
WO/2014/012642A1
To reliably produce a high quality flavour when maturing meat and to consistently prevent the formation of mould or decomposition processes caused by bacteria, the invention provides a meat maturing cabinet and a method for maturing meat...  
WO/2014/010685A1
Disclosed are: a preservative agent for use in the low-temperature preservation of a biological material, which comprises a compound represented by formula (I); a preservative solution for use in the low-temperature preservation of a bio...  
WO/2013/185914A2
A system for drying foods, preferably officinal plants, by the use of a controlled atmosphere with inert gas, preferably nitrogen, having a low action temperature, 35°C to 40°C, and a humidity of less than 5%. The invention also relate...  
WO/2013/185914A3
A system for drying foods, preferably officinal plants, by the use of a controlled atmosphere with inert gas, preferably nitrogen, having a low action temperature, 35°C to 40°C, and a humidity of less than 5%. The invention also relate...  
WO/2013/186348A1
The present invention is related to the field of reddening of food products. In particular the present invention relates to a two-phase fermentation method for boosting the nitrate reductase activity of Staphylococcus strains with nitrat...  
WO/2013/181895A1
Provided are a red wine fish and method for preparing same. Chopped fish slabs are soaked in the red wine-based soy sauce and then subjected to air dying, absorption drying, baking, juice spreading, baking, air drying, packing and prefab...  
WO/2013/180256A1
In the present invention, it was found to be possible to sterilize a liver with respect to microorganisms existing therein by boiling water lavage of bile ducts and the pylorum and then disinfection of the liver using a chlorine-based di...  
WO/2013/179235A1
The invention relates to a smoke generating device (11) for generating smoke for treating food using smokable goods (8), comprising a receiving chamber (23) for the smokable goods (8) and a friction device (41) which has a friction surfa...  
WO/2013/179499A1
The purpose of the present invention is to obtain macerated foods without soaking the foods in a highly-alkaline aqueous solution, and without impairing the flavor or texture of the original ingredients, said macerated foods serving as f...  
WO/2013/178592A1
The present invention relates to a composition for improving the quality and management of the moisture of fish products, and to a method for improving the quality of said products and to the use of said composition. The composition of t...  

Matches 51 - 100 out of 11,193