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Patent Searching and Data


Matches 101 - 150 out of 11,844

Document Document Title
WO/2017/086462A1
Provided is a means for more efficiently generating ice which has a high cooling capacity. A flake ice production device 10 generates ice by cooling the wall surface of an inner cylinder 22 and freezing brine that has adhered to the wall...  
WO/2017/086463A1
Provided is a means for easily producing a plurality of types of flake ice having different freezing points and roughly uniform solute concentration. In this flake ice production device 10, a drum 11 includes an inner cylinder 22, an out...  
WO/2017/083946A1
The invention patent in the field of the food, flavour and fragrance industries relates to a method for producing an essence for use in a food smoking process, to provide products such as "liquid smoke", which interacts with the senses o...  
WO/2017/086461A1
Provided are: ice which has excellent cooling capacity; a production method therefor; a method for producing a cooled article; and a refrigerant. Also provided are: ice in a non-separating state; and a production method therefor. The pre...  
WO/2017/085300A1
In order to overcome the limitations and problems that earlier apparatus and methods for determining physiological effects of heat flux with a cryogenic substance applied to an organism have experienced, it is proposed that the apparatus...  
WO/2017/083749A1
The invention consists of novel compositions of food-grade coatings comprising mixtures containing propylene glycol as at least one active ingredient and containing at least one inert food-grade acceptable carrier for controlling food pe...  
WO/2017/080849A1
The present invention relates to a carcass cleaning system. Specifically, the present invention relates to a system for cleaning an animal carcass using potable water passed through an offline treatment system, including UV-irradiation, ...  
WO/2017/078944A1
A cryogen injection apparatus for injecting a cryogenic substance to a blender includes at least one nozzle constructed for being in fluid communication with an interior of the blender; a heat transfer fluid for being operationally assoc...  
WO/2017/072253A1
The present invention relates to preservative compositions comprising at least two extracts selected from oak extract, grape seed extract and green tea extract. Said compositions are useful in the preservation of foods liable to lipid pe...  
WO/2017/074198A1
A method and system for moving killed fish in a pipe or pipeline, comprising water and supply of pressurized air and/or water pressure to create zones (A-D) having different properties in the pipe or pipeline (10) to form a controllable ...  
WO/2017/050928A1
A process for manufacturing a cooked meat product comprising: a) providing an uncooked meat product to which is added lactide and at least one cinnamate selected from the group consisting of cinnamic acid, salts of cinnamic acid and este...  
WO/2017/049364A1
Food packaging material comprising a polymeric material and a natural antioxidant. The natural antioxidant may be extracted, isolated and/or derived from plant material. A method for forming a food packaging material is also provided, co...  
WO/2017/050225A1
Disclosed is an animal, plant, fruit and vegetable freezing pretreatment method, comprising the following steps: step one, preparing a freezing pretreatment solution being prepared from 0.01 to 10 percent of freezing pretreatment assista...  
WO/2017/046574A1
A method of preparing prepared fresh produce comprising a processing step comprises a least one of peeling, slicing and chunking; a surface treatment step to the prepared fresh produce, a step of rapid cooling the prepared fresh produce ...  
WO/2017/048783A1
A system and method detects foreign objects on at least one surface of beef pieces in a beef packing plant processing line. In the system, an image capture device is configured to capture a plurality of captured images formed from visibl...  
WO/2017/044624A1
Improved methods for treating agricultural commodities with ozone are disclosed. The methods include treating the commodity with humid ozone to effectively treat the commodity.  
WO/2017/042412A1
The invention relates to a method for semi-preserving salted anchovies and to the anchovy obtained with said method, the method comprising the steps of: placing the anchovies in a tank of drinking water and Himalayan pink salt; heading a...  
WO/2017/040998A1
Mixtures and liquid compositions containing the mixtures are provided for treating a food product, especially a meat product. The mixtures can include a soluble fiber and an insoluble fiber, optionally including an ascorbic acid source. ...  
WO/2017/033388A1
A smoking device (10) has a smoking chamber (14), a smoke generating chamber (16), a heater (28) for smoking, a linking pathway (30), and a fan (32). The smoking chamber (14) accommodates raw material (F) for a smoked food product. The s...  
WO/2017/024339A1
There is disclosed a plate freezer apparatus. The plate freezer apparatus comprises a first frame member configured to support a plurality of vertically disposed freezing plate members arranged to define a freezing cavity therebetween an...  
WO/2017/025453A1
The invention relates to a pickling machine comprising a detection device for detecting if a needle is blocked, damaged and/or broken.  
WO/2017/017773A1
This refrigerated raw sea urchin product 1 includes: a raw sea urchin with shell 10; a container 20 for storing the raw sea urchin with shell 10; fine crushed ice 30 which serves as a refrigerant and cushioning material for the raw sea u...  
WO/2017/019621A1
Methods and systems for decontaminating food products includes arranging a first electrode and second electrode in an asymmetric relationship on opposite sides of a dielectric layer, providing an insulating covering on the first electrod...  
WO/2017/019621A8
Methods and systems for decontaminating food products includes arranging a first electrode and second electrode in an asymmetric relationship on opposite sides of a dielectric layer, providing an insulating covering on the first electrod...  
WO/2017/011757A1
Provided herein are methods, apparatuses, and systems for treating food articles, including meat, poultry, fish and other seafood, vegetables, fruits and other foods and food processing articles by spraying an antimicrobial or other agen...  
WO/2017/011760A1
A beef portion is sliced to finished product slices by a) providing a beef portion having an initial shape; and chilling the beef portion to a core temperature of from 30°F. to 32°F. and a surface temperature of from above 25°F. to 28...  
WO/2016/203187A1
Preservation of newly-extracted roe sacks of sturgeons for subsequent harvesting of roe and caviar production, wherein said preservation employs an oil derived from roe sack membrane normally discarded in conventional caviar production. ...  
WO/2016/204618A1
This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide mat...  
WO/2016/200650A1
A gas-fired smoker constitutes a cabinet for holding food products to be cooked. A gas burner in the cabinet is connected to a source of flammable gas by means of a valve. The gas burner heats the cabinet and thereby cooks the food produ...  
WO/2016/201071A1
The present disclosure provides a concentrated and natural, vinegar-derived food additive, wherein the food additive is an antimicrobial food additive or buffering food additive, compositions comprising the vinegar-derived food additive,...  
WO/2016/199757A1
[Problem] To provide a method for suppressing meat denaturation due to freezing, which method can suppress denaturation due to freezing without imparting sweetness and by using inexpensive processing. [Solution] Meat is soaked in salt wa...  
WO/2016/191326A1
Systems and methods for providing food intervention, pumping up, and tenderization are discussed. While such systems and methods can include any suitable component, in some cases, they include an injectade reservoir, a filter, a first pu...  
WO/2016/183694A2
Disclosed is an electrostatic smoker, containing: a chamber (11, 11', 11", 11"') with a first opening (17, 17') and a second opening (21, 21') for a treatment medium to flow through said chamber along a flow path; a treatment chamber (31...  
WO/2016/183694A3
Disclosed is an electrostatic smoker, containing: a chamber (11, 11', 11", 11"') with a first opening (17, 17') and a second opening (21, 21') for a treatment medium to flow through said chamber along a flow path; a treatment chamber (31...  
WO/2016/173272A1
Disclosed is a method for dipping and freezing tuna using a low salt penetration amount of CaCl2, characterized in that after the tuna is quickly cut into blocks and treated under sterile conditions, and immediately placed into the CaCl2...  
WO/2016/175633A1
The present invention relates to a method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby. The fish sauce is manufactured according to the present invention which comprises: (S1) a ste...  
WO/2016/170550A1
The invention provides a method and an apparatus for bringing fish to and under-cooled state. The invention provides an improved method where fish is brought to an under-cooled state by a sub-chilling process before processing, which pro...  
WO/2016/162567A1
The invention relates to a device for heating foodstuffs that are encased in a sheath, comprising at least two axially-parallel cylindrical electrodes that are spaced apart, can rotate in the same direction, and make contact with the con...  
WO/2016/159767A3
The present invention relates to a method for the preparation of a water-soluble extract based on a vegetable biomass of the Melissa officinalis family, which extract is used as a sulphite substitute in the aforesaid winemaking process, ...  
WO/2016/158527A1
Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclose...  
WO/2016/159781A1
The invention relates to a method of altering the temperature of an animal carcass, the method comprising inserting an elongate device into the gastrointestinal tract of the carcass, and injecting a heat transfer medium into the elongate...  
WO/2016/154693A1
The present invention relates to a method for preserving freshwater fish, such as tilapia, spotted sorubim, tambaqui, the tambacu hybrid fish and other commercially acceptable species, presented as a solid pack with various flavour versi...  
WO/2016/154114A1
A vertical electric cooker and smoker having lower air intake vents and upper exhaust vents which together create a more balanced flow and distribution of smoke and reduce the operating pressure of the system to allow a much larger load ...  
WO/2016/151335A1
A method of decontaminating a poultry carcass (10) comprises, after a defeathering stage (5), but before an eviscerating stage (6), decontaminating a carcass by immersing the carcass in water heated in the range of 60 to 90°C for less t...  
WO/2016/147626A1
The purpose of the present invention is to provide a food processing system that allows processed food that is sterilized and has a good texture to be identically provided on a large production scale. The food processing system is provid...  
WO/2016/143661A1
The purpose of the present invention is to provide a food package with which it is possible to reduce the amount of drip that occurs. This food package is obtained by vacuum packaging meat using a packaging material comprising a film, fo...  
WO/2016/139244A1
The invention relates to a method for defrosting frozen food products initially present in the form of individually frozen products (IQF) or in the form of at least one block of food products agglomerated inside the enclosure of a mixer ...  
WO/2016/140780A1
Materials are provided that combine certain antimicrobial compositions with substrates to provide materials suitable for the packaging of food products, such as meat products. In one aspect, the present invention provides a material suit...  
WO/2016/140781A1
Materials are provided that combine certain antimicrobial compositions with substrates to provide materials suitable for the packaging of food products, such as meat products. In one aspect, the present invention provides a material suit...  
WO/2016/128508A1
The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, an...  

Matches 101 - 150 out of 11,844