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Patent Searching and Data


Matches 51 - 100 out of 11,475

Document Document Title
WO/2016/033558A1
The invention provides methods, apparatuses and compositions for the reduction of pathogenic and/or non-pathogenic organisms in raw meat. The invention includes simultaneously manufacturing and applying to raw meat an activated chlorous ...  
WO/2016/013035A1
Improved rapid rehydration method of dried vegetable and animal products for canned food industry. This procedure is characterized as the regeneration phase in which the dried product is immersed into water at high hydrostatic pressure a...  
WO/2016/008225A1
A synergistic sterilizing and preserving method for fresh meat with high voltage field plasma and nano photocatalysis is disclosed herein, and it belongs to the technical field of cold sterilization of food package. The method is mixing ...  
WO/2016/005319A1
A facility (10) for thawing or tempering frozen food products, comprising: A chamber (12) for receiving the products to be thawed or tempered, a fan means (60), in particular directed horizontally or vertically, for establishing a forced...  
WO/2016/006004A8
An apparatus and method is described that makes dewatered ice-slurry and concentrated solutes in the drained liquid by separating ice and liquid in a controlled and continuous manner. The apparatus and method described further delivers t...  
WO/2016/006004A1
An apparatus and method is described that makes dewatered ice-slurry and concentrated solutes in the drained liquid by separating ice and liquid in a controlled and continuous manner. The apparatus and method described further delivers t...  
WO/2016/007000A1
The present invention is directed to a process for the treatment of biological material. Particularly, pieces of biological material are treated with a physical treatment and particularly a cold plasma treatment, optionally followed by a...  
WO/2016/004164A1
Pre-cooked turkey wing food products are made by a method comprising: providing a plurality of partitioned turkey wing segments; applying a marinade to the partitioned turkey wing segments to form a marinade/ partitioned turkey wing segm...  
WO/2015/191989A3
A system for dehydrating raw produce without introducing excess heat to the produce, including a first chamber for holding warm, moist air, a second chamber connected in fluidic communication with the first chamber for cooling and drying...  
WO/2015/185282A1
The present invention relates to a cooking device (1 ) comprising a cooking grill (2) whereon the foods to be cooked are placed and a smoking chamber (3) wherein smoking material is placed, enabling the foods on the cooking grill (2) to ...  
WO/2015/182791A1
 The purpose of the present invention is to provide a simple means that makes it possible to inhibit degradation in the freshness of myoglobin-containing food. The present invention pertains to a material for inhibiting degradation in ...  
WO/2015/178922A1
Disclosed are methods and systems for continuously coating food pieces. The methods include a steps of directing and uncoated food stream through an enrober to apply a first coating to at least a portion of a surface of each food piece t...  
WO/2015/177096A1
The invention relates to a method for producing at least one suction insert, having the following steps: providing a pulp web; applying a superabsorber onto the pulp web, an edge region perpendicular to the machine direction of the pulp ...  
WO/2015/175366A1
A solid fuel smoker oven having a cooking chamber and a heat source chamber separated by a vertical divider. The heat source chamber includes a gas fired firebox to burn solid fuel. The cooking chamber comprises air channels defined by p...  
WO/2015/167930A1
Systems and apparatus are provided for maintaining an ultra low oxygen concentration in a shipping container for the purpose of preventing spoilage of perishable food products. The system and apparatus may contain a composition of a mixt...  
WO/2015/166440A1
Canned tuna in brine is herein described with a reduced content of sodium chloride and improved organoleptic characteristics, essentially consisting of tuna and a preserving liquid, characterized in that the preserving liquid essentially...  
WO/2015/164513A1
An apparatus and method for shipping live seafood in a container having oxygen enriched water, the apparatus comprising a container having four side walls, a bottom surface and a top surface; an oxygen generator; an infusion unit in comm...  
WO/2015/159885A1
The present invention provides a fish extract having excellent flavor and a production method therefor. In particular, the present invention provides a fish extract containing at least 150 ppm inosinic acid and at least 150 ppm anserine.  
WO/2015/159884A1
 The present invention provides a dried fish extract having excellent flavor, and a method for manufacturing the same. Specifically, the present invention provides a dried fish extract containing at least 3.5ppm of 4-methyl veratrole.  
WO/2015/141763A1
[Problem] To provide a high-fat content dried product containing 50% or more of fat, which can take large form, such as granular or diced form, rather than a powder. [Solution] The purpose is achieved through a high-fat content dried pro...  
WO/2015/140211A1
The present invention relates to the use of lactic acid bacteria strains and compositions comprising these strains for manufacturing cooked meat with improved properties. These strains and compositions are particularly suitable for manuf...  
WO/2015/138122A3
A packaged crabmeat product including a sealed flexible pouch, a first volume of crabmeat positioned in the sealed flexible pouch and a second volume of a gaseous component positioned in the sealed flexible pouch, the gaseous component i...  
WO/2015/131195A1
The present invention provides hand held snacks comprising instant noodles and/or prepared rice, a starch solution, and various fruits, vegetables, flavorings and/or health supplements.  
WO/2015/128693A1
The present invention relates to a method for the application and implantation of starter cultures in products of animal origin for curing same, which comprises: a) introducing one or more starter cultures of Staphylococcus and yeasts in...  
WO/2015/127359A1
A process of preparing acid-stable whole muscle meat blend by a fermentation process, and the meat products prepared thereof, the process including (1) mixing or injecting the whole muscle raw meat with a starter culture having lactic ac...  
WO/2015/117758A1
The present invention relates to a synthetic resin comprising at least one hydroxyl aromatic compound, vinasse and an aldehyde. The invention further relates to the method of preparing said synthetic resin and to the use of said syntheti...  
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...  

Matches 51 - 100 out of 11,475