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WO/2022/003734A1 |
An apparatus and method for heating or cooling food items in liquid, the apparatus comprising a first heat exchange unit (2) having a chamber (2), a heat exchange device (8) and connections for feeding a first heat exchange medium to and...
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WO/2021/260033A1 |
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80 % (w/w) acid equivalent of an organic acid...
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WO/2021/260990A1 |
The present invention relates to an immersion agent which is for unheated seafood and contains calcined shell calcium, calcined bone calcium, and potassium chloride. The present invention also provides a processed seafood product formed ...
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WO/2021/260030A1 |
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acet...
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WO/2021/262144A1 |
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acet...
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WO/2021/257618A1 |
In some aspects, the present disclosure provides an advantageous process for preparing meat curing agents. In some embodiments, a process for continuous conversion of plant-based nitrates to nitrites includes: inoculating a source materi...
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WO/2021/256863A1 |
Being preserved with a fish source, unlike general salting methods, the mackerel manufactured according to the present invention does not undergo rancidity and can retain a taste and savor without its peculiar fish odor. In addition, mac...
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WO/2021/253933A1 |
A method for processing cold fresh poultry that improves meat quality, and a product. The method comprises the following steps: step 1, performing quick microwave heating on a slaughtered and cleaned poultry carcass such that the central...
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WO/2021/251837A1 |
The present invention relates to a process for improving the sensory quality of pelagic fish 12-16 cm in size, wherein the conditions of the stages of indirect cooking at a temperature of 90-95°C for 20-40 minutes and light drying at a ...
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WO/2021/250709A1 |
A method of producing raw, boneless and rindless cured meats with a short maturation is described, comprising a phase of receiving the raw material in the fresh state on the production line, a dry salting phase, a vacuum packing phase of...
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WO/2021/240521A1 |
[00126] Provided herein are antimicrobial coating compositions and food packaging materials coated therewith. The coating compositions include at least one antimicrobial active agent and a hydrophilic polymer, such that the active agent ...
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WO/2021/232987A1 |
A production method for a special poultry meat raw material for soup and stew food, relating to the technical field of food processing. According to the method, poultry passing inspection and quarantine undergoes slaughter and blood drai...
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WO/2021/232170A1 |
Disclosed are a system and method for cleaning Teflon plates used in industrial freezers, which produce frozen blocks of animal protein paste formed by meat waste and less valuable parts of an animal. The system comprises at least one ta...
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WO/2021/233458A1 |
The present invention relates to a kitchen air conditioner all-in-one machine. The kitchen air conditioner all-in-one machine comprises: a cabinet which comprises a multi-functional chamber, a rear chamber and a top chamber that are adja...
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WO/2021/224579A1 |
Biopreserving packaging comprising at least one biopreserving surface intended to be in contact with at least one product to be preserved, it being possible for said product to belong to the agrifood or medical sector. This biopreserving...
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WO/2021/214800A1 |
The invention provides a method for cooling, transporting and storing food items without using ice for the transport and the storage using a new method of cooling the food items below zero to prolong shelf-life and quality of the product...
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WO/2021/203163A1 |
An apparatus for preserving consumable products comprising an inner housing arranged within an outer insulated housing, wherein walls of the inner housing define a compartment for receiving consumable products, said walls comprising an i...
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WO/2021/206724A1 |
The invention relates to a fermented onion composition having a dry matter content of at least 8 wt.%, said composition comprising, per gram of dry matter: a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinati...
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WO/2021/204995A1 |
The invention relates to a fermented onion composition having a dry matter content of at least 8 wt.%, said composition comprising, per gram of dry matter: a) 0-150 mg of saccharides selected from fructose, glucose, sucrose and combinati...
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WO/2021/198499A1 |
A multifunctional natural food ingredient including a blend of natural smoke flavor rich in carbonyl compounds and buffered vinegar was developed which exhibited the ability to enhance organoleptic attributes of appearance, flavor and te...
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WO/2021/200993A1 |
The present disclosure relates to a novel technical means that enables suppression of quality deterioration of a heated processed meat product for cold storage. More specifically, the present disclosure relates to a composition for suppr...
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WO/2021/195238A1 |
A solid vinegar powder and a method to generate the solid vinegar powder is described. The powder comprises an amount of acetic acid in a range of approximately 5% to approximately 50%, an amount of malted wholegrain seed or flour in a r...
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WO/2021/184698A1 |
A food thawing device on a refrigerator. A horizontal push-out mechanism (3) extends to push a freezing chamber door and an accommodating box (1) outward together and opens a freezing chamber, a vertical lifting mechanism (4) vertically ...
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WO/2021/188963A1 |
A system includes a firebox connected to the cook chamber, an exchange plate opening between the cook chamber and the firebox for fluid flow between the firebox and the cook chamber, a heat deflector connected to inside the cook chamber ...
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WO/2021/178291A1 |
The present disclosure is directed to processed food and/or beverage that includes undenatured type II collagen. The undenatured type II collagen is introduced to the food and/or beverage prior to processing, and at least 30% or more of ...
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WO/2021/178264A1 |
An enclosed unit for thawing a food product is provided. The unit includes a food storage compartment and auxiliary compartment. The auxiliary compartment receives air flow from the food storage compartment and directs air across an evap...
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WO/2021/173535A1 |
The present disclosure describes systems, devices, compositions, and methods for live tissue preservation.
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WO/2021/174202A1 |
A cooking device includes a cooking chamber containing a fire pot that receives pellet fuel for combustion under positive pressure from an air supply and an offset combustion chamber adjacent to the cooking chamber. The device includes a...
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WO/2021/170072A1 |
An indoor smoker includes a smoking chamber (116) that is defined at least in part by a sidewall (122) and a smoke generating assembly (150) for providing a flow of smoke into the smoking chamber (116) through a chamber inlet (274) defin...
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WO/2021/173545A1 |
This disclosure relates to genetically engineered microorganisms for overexpressing microcin compositions, e.g., MccH47 compositions and MccI47 compositions, which are post-translationally modified with a covalent linkage at the C-termin...
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WO/2021/165261A1 |
Disclosed is an oven comprising: an oven housing defining an oven chamber for containing foodstuffs during cooking or curing; and an oven floor forming a base of the oven chamber for supporting foodstuffs to be cooked or cured in the ove...
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WO/2021/165200A1 |
Disclosed is an oven comprising an oven chamber, a base and an aperture. The oven chamber is for containing foodstuffs during a cooking or curing process. The base is for supporting the oven chamber and comprises a cavity for receiving a...
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WO/2021/164921A1 |
An improved method for the packaging and long-term preservation of meat products without cold chain, which avoids the loss of liquids during radiation, in order to improve the preservation and maintenance of the organoleptic properties o...
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WO/2021/156522A1 |
The invention relates to an automated station for salting meat pieces in a predetermined manner, enabling a method for salting poultry meat pieces to be automated, thus increasing productivity and thereby improving safety conditions. The...
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WO/2021/158104A1 |
The invention is in the field of cultured meat. In particular the invention is related to a method for aseptic packaging of cultured tissue and a system suitable for this method. The method comprises the steps of producing the cultured t...
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WO/2021/158595A1 |
The present disclosure relates to compounds and/or compositions useful against pathogens affecting meats, plants, or plant parts. In particular, boron containing compounds are disclosed. Furthermore, the present disclosure relates to oxa...
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WO/2021/154776A1 |
Sliced ready-to-eat meat are provided by slicing ready-to-eat meat, disposing the meat into a flexible pouch with a modified atmosphere, and sealing the flexible pouch containing the meat. The flexible pouch is formed from material havin...
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WO/2021/148699A1 |
A smoker device for the preparation of foodstuffs or beverages, comprising a tubular main body with a frontal opening communicating with an internal combustion chamber wherein combustible, aromatic material is disposed before a grille or...
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WO/2021/144664A1 |
The invention relates to a method for producing food chips, in which method the food is finely chopped by machine and processed to produce a sausage meat (1), the sausage meat is filled into a baking mould (2), the baking mould comprisin...
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WO/2021/144766A1 |
This invention relates to a portable solar dome dehydrator (500) for drying agriculture and horticulture products to increase shelf life and give value addition. A solar dome dehydrator comprising of dome shaped enclosure (201) which var...
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WO/2021/136787A1 |
The present invention provides a particulate product comprising lactate-coated particles, wherein the product contains at least 10 wt.% of lactate-coated particles having the following characteristics: comprising one or more carrier ...
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WO/2021/132146A1 |
The present invention addresses the problem of providing a frozen food for deep frying capable of turning into a deep-fried food having a substantial visual appearance even though the food has not deep-fried and is to be prepared using a...
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WO/2021/130393A1 |
Disclosed is a machine for processing food products, comprising a tunnel (1) and transport means (2) for carrying the food products to be thermally treated along the tunnel (1); and supply elements (3) for driving a fluid, which project ...
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WO/2021/124137A1 |
The process according to the invention for defrosting frozen or deep-frozen foods comprises the following steps: S1.1) providing a portion of frozen or deep frozen food (7); S1.2) bringing the portion of food to be treated (7) into conta...
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WO/2021/105423A1 |
The invention relates to a packaged frozen food product comprising a sealed package made of material that is impermeable to water vapour, said sealed package holding: • 40-1,000 grams of one or more frozen breaded food products compris...
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WO/2021/093483A1 |
A plasma active water vacuum-packed red meat fresh keeping system. The system comprises: a solution mixing tank (1), a plasma processing chamber (2), an atomizing spraying module, a conveyor belt (5), a water circulation module (6), and ...
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WO/2021/097025A1 |
This specification relates to a process for reducing oxidation of a foodstuff, an antioxidant composition for use in such a process, and a foodstuff wherein oxidation is reduced by such a process.
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WO/2021/087631A1 |
The present invention relates to a biotechnological composition, more specifically to the combination of a composition and the specific use thereof in a stickwater evaporation plant in the production of fish meal and fish oil, to prevent...
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WO/2021/090144A1 |
The invention relates to a method for reducing the cooling weight loss of a carcass in a cold storage room. The method is based on the inversion of the evaporator fans during specified periods of time, and allows the reduction of the coo...
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WO/2021/088178A1 |
A preparation method for a water-retaining nanoagent and applications thereof in a quick-frozen crustacean shrimp product, related to the technical field of food processing. The formula of the present invention comprises inulin, xylitol,...
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