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Matches 251 - 300 out of 9,189

Document Document Title
WO/2020/149378A1
The purpose of the present invention is to provide a method for preserving the freshness of an edible meat over a long period of time, said method comprising sufficiently discharging blood from body at a bleeding step in meat processing....  
WO/2020/143109A1
A method of producing marbled beef, belonging to the field of food processing. A processing process thereof comprises the following steps: freezing, beef thawing, gel emulsion preparation and injection, wrapping and shaping, quick freezi...  
WO/2020/137316A1
The purpose of the present invention is to provide a drip sheet that is used when storing meat, fish, and the like and that is capable of using hydrogen to prevent food deterioration. The drip sheet (1) according to the present invention...  
WO/2020/131297A1
A handheld injector is provided for injecting liquid, such as flavoring or basting material, into meat or poultry. The injector includes a pistol-shaped housing which encloses a battery-powered motor for constant-rate delivery of liquid ...  
WO/2020/131661A1
Provided herein is a cultured meat product comprising a confluent serum-free insect muscle cell culture seeded on a food safe substrate. Further provided herein is a method for producing a cultured meat product comprising the steps of: c...  
WO/2020/125848A1
The harvesting of caviar from living sturgeons, and caviar-like products from living fish or living crustaceans is particularly sustainable, and also highly efficient economically. In the prior art, the living, mature eggs are treated wi...  
WO/2020/118994A1
The present application relates to the technical field of radio frequency thawing, and disclosed is a radio frequency thawing device, comprising a thawing cavity, a housing, a radio frequency source, a radio frequency power amplifier, an...  
WO/2020/119554A1
Disclosed is a refrigerator (2), which can prevent the growth of putrefying bacteria of meat products or fish products, and simultaneously prevent over-drying, and promote curing. The refrigerator (2) comprises a storage chamber (4), an ...  
WO/2020/116987A1
A refrigerator comprising a fan to operate for supplying cold air to a cooling chamber; an RF output device disposed in the cooling chamber, and for outputting an RF signal into a cavity in the cooling chamber; and a controller for contr...  
WO/2020/111815A1
The present invention provides a low frequency electromagnetic field generation device comprising: a high-voltage low frequency inverter circuit for supplying a low frequency signal; and a discharge element for discharging a low frequenc...  
WO/2020/108812A1
The present invention relates to a particulate food preservative composition comprising at least 60 wt.% of preservation granules having a diameter in the range of 150-1800 µm, wherein the preservation granules are compacted agglomerate...  
WO/2020/102854A1
An apparatus for preserving biological products comprising an inner housing arranged within an outer insulated housing, wherein walls of the inner housing define a compartment for receiving biological products, said walls comprising an i...  
WO/2020/105831A1
The present invention provides an aging refrigerator using electrostimulation, comprising: a body which has a space part formed therein to store an object to be aged; a high-voltage generation part which generates a high voltage; and an ...  
WO/2020/097687A1
A portable smoker kit has componentry configuration aiding the collapsibility and use thereof. The smoker kit may have a collapsible hood having a rectangular lid and a quadrant of panels hingedly coupled thereto. A firebox may locate wi...  
WO/2020/096654A1
A system for packaging a food product in a container generally includes a conveyance apparatus operable to move trays in a machine direction, a delivery apparatus operable to deposit the food product into cavities of the trays, and a pos...  
WO/2020/096921A1
The present invention includes a method and meat product made by contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavo...  
WO/2020/090140A1
A method for inhibiting the oxidation of fish meat, a preservation method, a transportation method, a discoloration inhibition method, and a method for suppressing fish smell according to the present invention involve cooling fish meat a...  
WO/2020/091895A1
A smoker device for an outdoor cooking unit comprises a top, a back, two sides, and a hinged front door, all of which are substantially solid, and together forming an interior chamber with an open bottom. The smoker device rests on a gri...  
WO/2020/086461A1
A handle assembly for a grill hood for covering a firebox includes an extended grill handle having a face portion and an extended portion. The face portion is positioned to be parallel or perpendicular to a front edge of the grill hood a...  
WO/2020/080967A1
The present method for producing edible granular roe from the gonads of aquatic organisms includes cleaning roe grains of aquatic organisms, the food product containing, as roe grains, Artemia sp. cysts. The cysts are cleaned by means of...  
WO/2020/072025A1
The invention relates to the food industry, specifically to improved methods of making lyulya kebab from different types of minced meat. According to the method, prepared minced meat is fed into a shaping machine, the minced meat is forc...  
WO/2020/072685A1
A device for injecting dry smoke into a food product is disclosed. The device includes a smoke injector having an external wall with a plurality of apertures formed therein that communicate with a smoke-injector conduit. The smoke-inject...  
WO/2020/056635A1
An apparatus for thawing meat with effective air circulation has temperature control of the circulated air through sensing of the temperature by a plurality of thermal sensors as described herein chamber to thaw at least 10 metric tons o...  
WO/2020/050725A1
An improved method for the production of a smoked product of fish is described. A product produced by the method is also described.  
WO/2020/045406A1
An agent for preventing deterioration in oyster flavor, said agent comprising at least one kind of extract selected from the group consisting of a Flammulina velutipes extract, a yeast extract and a barley extract. Preferably, the extrac...  
WO/2020/041122A1
An antimicrobial composition used in produce, poultry, and meat processing is disclosed. The composition includes an alkylpolyglycoside having a formula: R-O-(G)n-H, wherein n is 1 to 2, G is a saccharide residue having 5 to 6 carbon ato...  
WO/2020/031215A1
Method and device for freezing food items in a gradual process, where the food items are first put through under-cooling before the food items are placed in a container or receptacle for freezing. The method and device are particularly s...  
WO/2020/031401A1
The present invention pertains to a method for producing dried meat, the method comprising a step for drying meat that has been subjected to a soaking process, wherein the soaking process is a process for soaking meat in a sodium bicarbo...  
WO/2020/032419A1
An apparatus for drying materials to be dried, according to the present invention, comprises: a main body including a vent formed at the upper side thereof, and a door for opening and closing an open inner space; a drying rack which is r...  
WO/2020/024128A1
Disclosed is a water-free preservation method for freshwater fish. The method comprises: after fish bred in a river are netted from the river, placing the fish into a 2% ethanol aqueous solution for 40 minutes, wherein the ethanol aqueou...  
WO/2020/026982A1
The present invention addresses the problem of aging raw tuna and providing the same. As a solution, the present invention provides aged raw tuna in which a block of raw tuna is vacuum-packaged in a resin film that is not readily permeab...  
WO/2020/027698A1
The invention relates to the food industry, particularly to a method of producing frozen ready-made main courses having a coating. The present method includes: preparing a filling consisting of ground meat, and/or ground chicken, and/or ...  
WO/2020/024126A1
A river fish freshness preservation method, comprising: (1) after catching a fish farmed in a pond from the pond, putting the fish in 5% diethyl ether aqueous solution for 10 minutes to faint same; (2) after the treatment in step (1), co...  
WO/2020/019088A1
The invention relates to a process for producing cooked and roasted chicken, which allows large-scale production processes to be centralised, can be used in retail chains and achieves a shelf life of at least 25 days. The process compris...  
WO/2020/017899A1
An air drying apparatus according to the present invention comprises: a work container including a conveyor housing; a conveyor unit including a plurality of conveyors sequentially stacked inside the conveyor housing, and two motors for ...  
WO/2020/014558A1
A package for packaging a meat product. The package comprises a multilayer film with a food contact sealant layer and a food additive in an amount sufficient to capture oxygen bound to myoglobin on the surface of the meat product. The me...  
WO/2020/014391A1
A smoker is formed from at least one generally cylindrical segment of a first diameter and at least one generally cylindrical segment of a second diameter. The first diameter is greater than the second diameter and a ledge is formed betw...  
WO/2020/009183A1
An in-compartment environment control system (10) provided in a transportation container (1) is provided with a refrigeration device (20), an air composition regulating device (40), a control device, and a state indicator sensor (15). An...  
WO/2020/000002A1
The invention relates to an oven (1), in particular a barbecue smoker, for smoking food, comprising a housing, a combustion chamber (9), a cooking chamber (2), a fuel feed (6) for feeding fuel to the combustion chamber (9) and a connecto...  
WO/2019/244179A1
An antibacterial edible film is described, comprising at least one edible mixture composed of edible ingredients, such mixture comprising therein at least one probiotic strain producing at least one own bacteriocin in the film. Lactoccoc...  
WO/2019/239993A1
A frozen sushi pack (400) includes a container (430), and a plurality of pieces of sushi (410, 420) disposed inside the container (430). The sushi (410, 420) has rice-bed parts (412, 422) and ingredient parts (411, 421). The plurality of...  
WO/2019/239994A1
A frozen sushi pack (500), defrosted by a dielectric heating process by means of a high-frequency electric field of HF waves or VHF waves. This frozen sushi pack (500) includes a container (530) and a plurality of sushi pieces (510, 520)...  
WO/2019/230832A1
[Problem] To provide a method for producing, at a high yield, preferable aged meat that produces little drip outflow, is tender, and has a reduced level of odor with enhanced flavor and taste. [Solution] Provided is a method for producin...  
WO/2019/230648A1
[Problem] To provide: a film which is for aging edible meat and which is relatively easy to treat and allows edible meat to be aged more safely and effectively; and a film which is for preserving meat and can effectively suppress the det...  
WO/2019/229321A1
A process for vacuum packaging of food products, wherein: the product is placed in a packaging, the air contained in the packaging is suctioned out, and an operation of sealing or closing the packaging is carried out, characterized in th...  
WO/2019/226591A1
The presently disclosed subject matter is generally directed to packaging materials having at least one antimicrobial agent and methods of making thereof. A multilayer film including a sealant layer with a polymeric substrate, a lauroyl ...  
WO/2019/216601A1
The objective of the present invention is to provide a floor heating-type drying apparatus capable of economically and quickly drying food materials such as various agricultural and marine products or forest products while minimizing dam...  
WO/2019/215741A1
Device and method suitable for disinfecting herbs in small quantities, e.g. for home use, using plasma, are disclosed. The device comprises a sealable vessel dimensioned and configured to contain herbs in chunks, in granular form such as...  
WO/2019/216587A1
The present invention relates to a freshness preserving apparatus which discharges a low frequency wave in order to generate a low frequency electric field, the apparatus comprising a high voltage low frequency circuit (500) which compri...  
WO/2019/211428A1
The present invention is related to the field of reddening of food products. In particular the present invention relates to the preservation of nitrate reductase activity of frozen and/or dried lactic acid bacteria culture or Micrococcac...  

Matches 251 - 300 out of 9,189