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Matches 201 - 250 out of 5,646

Document Document Title
WO/2011/014669
The present invention relates to methods for inhibiting the growth of pathogenic microbes in food products. In an embodiment the invention is a preservative composition including lactic acid or a salt thereof, acetic acid or a salt there...  
WO/2011/014256
The invention provides wet food compositions that have the characteristics of dry food compositions. The compositions contain from about 90 to about 99% of one or more meat emulsion chunks and from about 1 to about 10% of one or more bin...  
WO/2011/009969
The invention relates to a method for removing water from a (seasoned or unseasoned) food product that may previously have been frozen, it being possible to add ingredients and spices, with salt, and, in particular, without salt in the c...  
WO/2011/009828
The present invention relates to a method and a device for chemical sterilisation and/or decontamination of a consumable product, in particular a food product of plant or animal origin, with no added heat and at a low temperature. Said t...  
WO/2011/006745
The invention relates to a device for the dosed injection of liquids into food products, comprising hollow needles, a line (41) for supplying the liquid to the needles and a dosing unit (22, 40) for the liquid. The device is characterise...  
WO/2011/008034
The present invention provides a fermentation container and a preparation method of salted fish using the same, wherein the fermentation container comprises: an outer container having an open top, a closed bottom and an outlet with a val...  
WO/2011/008034
The present invention provides a fermentation container and a preparation method of salted fish using the same, wherein the fermentation container comprises: an outer container having an open top, a closed bottom and an outlet with a val...  
WO/2011/001143
The invention provides a method of post mortem treatment of units of fish flesh, which method comprises injecting into said units from 50 to 250 mL/kg of an aqueous solution of a physiologically tolerable base and sodium chloride, the co...  
WO/2011/001143
The invention provides a method of post mortem treatment of units of fish flesh, which method comprises injecting into said units from 50 to 250 mL/kg of an aqueous solution of a physiologically tolerable base and sodium chloride, the co...  
WO/2010/144855
A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amoun...  
WO/2010/136405
The invention is a method for the treatment of food products, wherein the food product is cut in slices or in cubes, and the slices or cubes are treated with an antimicrobial solution in the form of a cloud of droplets, characterized in ...  
WO/2010/133356
The present invention relates to a process and an apparatus for defrosting of frozen crushed meat.  
WO/2010/135295
Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstrea...  
WO/2010/125109
The invention relates to a method for smoking and for packaging a product to be smoked, comprising: packaging (52, 54) the product to be smoked in a smoke-tight packaging and distributing (56) the product thus packaged to the consumers; ...  
WO/2010/125589
This invention relates to an apparatus for thawing or cooling food products. A tank is provided adapted to be at least partly filled with a liquid. A spiral shaped blade extends between a first end and a second end of the tank, where the...  
WO/2010/125109
The invention relates to a method for smoking and for packaging a product to be smoked, comprising: packaging (52, 54) the product to be smoked in a smoke-tight packaging and distributing (56) the product thus packaged to the consumers; ...  
WO/2010/111984
The invention relates to a method for manufacturing an instant ground meat product from at least one ground meat preform which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be freeze-dried. According t...  
WO/2010/114182
A method for manufacturing a processing raw material or a processed part is characterized in that a highly fresh raw material is heat-treated by a heating medium which is obtained by boiling water under pressure to generate steam or the ...  
WO/2010/111983
The invention relates to a method for manufacturing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. According to the invention, the meat is cooked, blanched, boiled, roasted, or baked d...  
WO/2010/107131
A polyamide composition for films which comprises a polyamide resin, a vinylamide polymer, and a crosslinked poly(N-vinyllactam), and a film comprising the polyamide composition. The polyamide resin composition for films has a matte text...  
WO/2010/104526
An apparatus for chilling or freezing products which may be operated in the IQF and non-IQF modes, having conveyor for transporting products through a refrigeration medium, said conveyor having a top surface and a bottom surface, conveyo...  
WO/2010/102939
A machine for processing food products, having a working tool (10) which can be driven in an oscillating manner by a motor (24) and a transmission train (14), and having an initiation system which initiates a predetermined action of the ...  
WO/2010/097364
The present invention pertains to a method for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro-organisms and in particular food spoilage and food poi...  
WO/2010/094122
A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the va...  
WO/2010/039523  
WO/2010/086702
The present invention relates to a unit comprising a conveyor device (1) for conveying slices of meat product arranged in a single layer on a permeable support surface along a path inside an enclosure (2), and an air circulation device (...  
WO/2010/084052
This invention relates to a use of a composition for protecting against mites and ticks containing cationic surfactants such as ethyl-Nα-lauroyl-L-arginate HCI (LAE). It has been found that cationic surfactants such as ethyl -Nα- lauro...  
WO/2010/074943
Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement co...  
WO/2010/069772
The invention relates to a device for injecting fluid into food products (10), with a needle support (18) mounted to move relative to the food product and fitted with needles (20) and a device (20, 22) for introducing the fluid into the ...  
WO/2010/067148
The invention relates to a method for converting nitrates to nitrites and to specific compositions of bacteria belonging to the Staphylococcus vitulinus species optionally in association with lactic acid bacteria such as Lactococcus genu...  
WO/2010/061406
An injecting machine to control liquid injection (without any valves), where pressure in the liquid circulation and area of the piston top (61) on the needle head press the needles into the product (without any springs), with a conveyor ...  
WO/2010/053441
The invention relates to a device (1) arranged to bring about a de- creased degradation of food placed in an gas tight food package (5, 45, 49), the device comprising a gas conductor (7, 39) adapted to be connected between a gas supply (...  
WO/2010/051352
Frozen microbiocidal compositions which comprise a frozen aqueous microbiocidal solution containing a bromine content from at least one 1,3-dibromo-5,5-dialkylhydantoin are described. Methods of producing such compositions and methods fo...  
WO/2010/051352
Frozen microbiocidal compositions which comprise a frozen aqueous microbiocidal solution containing a bromine content from at least one 1,3-dibromo-5,5-dialkylhydantoin are described. Methods of producing such compositions and methods fo...  
WO/2010/039523
Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biom...  
WO/2010/039523
Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biom...  
WO/2010/030039
An electrostatically atomizing unit generates a mist of charged minute water particles which is sprayed onto a perishable food wrapped with a plastic film permeable to the water particles. The perishable food wrapped with the plastic fil...  
WO/2010/026171
The invention relates to a method for controlling product characteristics in the manufacture of foods belonging to the products groups of raw sausage, cooked sausage, pates, cooked meats or the like, in particular for maintaining spreada...  
WO/2010/022305
A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibite...  
WO/2010/021411
Provided is a sweetener that offers natural sweetness similar to that of sucrose. The sweetener contains ν-PGA, sucralose, and acesulfame-K, and preferably aspartame in addition.  
WO/2010/020696
This invention relates to a system for and method of processing a food product (101), the method comprising applying steam of a gas (103) from a steam generator (102; 100) to at least a part of a food product (101) for a predetermined pe...  
WO/2010/022305
A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibite...  
WO/2010/006505
A cold smoking machine has a refrigerator and a smoke-generating chamber that is connected to bottom wall of a refrigerator, so that smoke may be entered into said refrigerator, the outer casing of the smoke-generating chamber and refrig...  
WO/2010/005549
An offset barbecue smoker grille has an openable cover shaped as the elongated back portion of a quadruped and the products of combustion are applied to meat on said grille with the cover closed and at least one restrictor is included in...  
WO/2010/000744
Cationic surfactants derived from the condensation of fatty acids and esterified dibasic amino acids, such as from lauric acid and arginine, in particular the ethyl ester of the laurarnide of the arginine monohydrochloride (LAE), may be ...  
WO/2009/155689
The present disclosure provides a device having a casing with a barrier surface and a contact surface and a composition in the casing having a nitric oxide precursor and an isolated enzyme or live cell expressing an endogenous enzyme, fo...  
WO/2009/152283
A process for making pet food treats including a meat base, the treats themselves and a processing system for making the treats. The meat base is ground to obtain a ground meat base. The ground meat base is mixed with one or more ingredi...  
WO/2009/152150
Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.  
WO/2009/146477
With this method to produce any stuffing/batter is the possibility given to produce any kind of sausage, salami, Beef jerky stick/bar with and without skin, but without Starter- culture, ATP/ ATN or any phosphates, chemicals, any Preserv...  
WO/2009/141479
The present invention relates to a machine designed for processing and preparing, under vacuum, cephalopods caught in the course of deep-sea fishing, prior to the preserving, distributing and selling thereof. Said machine washes, hydrate...  

Matches 201 - 250 out of 5,646