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Matches 1 - 50 out of 11,827

Document Document Title
WO/2018/185791A1
The present invention relates to a method, a system and an apparatus for rinsing, cooling, bleeding and adding substances to food items. Such method and device may, for instance, be used to cool down and add anti-bacterial substances to ...  
WO/2018/187314A1
The present disclosure provides a coating composition including a pectin and a non-glycerol sugar alcohol. The pectin can be present in an amount by weight of at least 30.0% and at most 50.0%. The non-glycerol sugar alcohol can be presen...  
WO/2018/185912A1
A method for freezing a frozen item (21) according to the present invention has: a step for controlling and keeping a temperature inside a container (10) to a predetermined freezing temperature and applying an AC voltage to the frozen it...  
WO/2018/183253A1
A smoker for cooking a food product that has a smoke dissipater mounted inside the cabinet for dissipating smoke using a high capacity ion generator for negatively charging smoke molecules so that the negatively charged molecules agglome...  
WO/2018/166704A1
The invention relates to an assembly for processing fish, comprising a fish slaughtering device with a fish counting device, a first conveying device for transporting the stunned fish to a spiral tank device, said first conveying device ...  
WO/2018/169386A1
De invention relates to a method for preparing a meal, comprising subjecting raw meat to an antimicrobial treatment by contacting the surface of the meat with an acidic antimicrobial aqueous liquid comprising citric acid, acetic acid, a ...  
WO/2018/162954A1
The invention relates to a method to manufacture meat- based matrices and the matrices obtained thereof useful as bait for ant control. The method of the invention comprises (a) cleaning and mincing or slicing of meat; (b) cooking of mea...  
WO/2018/156258A1
An apparatus, system and method are provided for flattening and searing a food product wherein a searing and flattening roller is heated to a temperature of at least 600° F and the heated searing and flattening roller is used to sear an...  
WO/2018/156005A1
The present invention describes a method for optimising time and energy in cooling carcass meat of bovine livestock by means of control algorithms and devices for varying the ventilation speed of the refrigeration system of the cold room...  
WO/2018/156508A1
A method of producing shredded, dried food products is provided. The method begins when a food type such as beef, pork, or chicken, or may be a fibrous vegetable, such as mushrooms. The selected food type is first heated to tenderize the...  
WO/2018/151433A1
The present invention provides a squid stretcher which can uniformly press and stretch an entire squid, thereby simplifying the drying process thereof and shortening the time required for the drying process. The present invention compris...  
WO/2018/151814A1
The disclosed apparatus, systems and methods relate to modified atmosphere and pasteurized retail fresh protein preparations. Protein is packaged in a modified atmosphere lacking significant amounts of oxygen and then exposed to high-pre...  
WO/2018/152314A1
A system for drying wet food articles (such as produce) is disclosed herein. The system can comprise a turntable capable of rotating multiple barrel stations. The system can comprise various loading, drying, dumping, and cleaning positio...  
WO/2018/145159A1
An extract or composition containing an extract derived from Terminalia ferdinandiana (T. ferdinandiana) leaf as an antimicrobial agent to preserve or prolong storage or shelf-life of perishable animal and/or plant based products. Option...  
WO/2018/147636A1
The present invention relates to an automatic vending machine for automatically vending fresh refrigerated meats or frozen meats individually wrapped in various sizes and, more specifically, to a refrigerated meat and frozen meat automat...  
WO/2018/141800A1
The present invention relates to the field of biotechnology, more specifically the field of food biotechnology: the control of bacterial contamination in ready-to-eat foods by a bacteriophage composition.  
WO/2018/142438A1
The present patent application concerns the food sector and more particularly the fresh fish processing chain. As it is known, especially in recent years, human nutrition is increasingly the subject of in-depth studies and evaluations, s...  
WO/2018/144394A1
Disclosed herein are techniques and methods for dispersing a volume of gas in a beverage contained in an unpressurized container.  
WO/2018/140424A1
A system to control the conditions of an aging room for food in which independent feedback loops control the dry bulb temperature and the dew point while controlling the difference between the vapor pressure in the room and the vapor pre...  
WO/2018/135877A1
The present invention relates to an automatic feeding apparatus of a sub-material of a meat product for automatically feeding a sub-material (salt solution or brine) into meat during processing of meat. The automatic feeding apparatus ha...  
WO/2018/119530A1
The present invention relates to the preservation of meat products using an edible composition, a coating or film made from two main components, i.e. gelatin from land- and/or marine-based sources, and a natural plant extract having anti...  
WO/2018/109135A1
The present invention provides a method of killing, damaging or preventing the replication of bacteria comprising administering or applying a bacteriocin to said bacteria, wherein said bacteriocin is a peptide comprising the amino acid s...  
WO/2018/105133A1
Provided is a hydrogen fluid closed cycle device that includes (1) a hydrogen gas generator which generates hydrogen gas, (2) a hydrogen gas heating device and a temporary storage tank which raise the pressure of the hydrogen gas by rais...  
WO/2018/106109A1
The invention relates to a concentrated liquid meat treatment composition comprising a combination of a buffered food acid component in the form of partially or completely neutralized acetic acid; and a nitrite source in the form of a cu...  
WO/2018/097355A1
The present invention relates to an apparatus and a method for continuously sterilizing processed meat products, the apparatus comprising: a conveyor for conveying processed meat products in one direction; a microwave treatment unit disp...  
WO/2018/098200A1
A smoke generation pod for use in a smoke generation system includes an enclosure that has there within a material such as wood that is heated or ignited by an igniter or arc housed within the smoke generation pod. The smoke generation p...  
WO/2018/097887A1
A method of treating meat includes the steps of applying hemoglobin to the meat and pressure treating the meat by application of pressure to the meat at sufficiently high pressure and for a duration of time sufficient to rupture the cell...  
WO/2018/092385A1
Provided is a method for preserving raw meat, whereby raw meat can be preserved in a state in which meat juice, savory taste, and moisture are retained in the meat itself, while being moderately sterilized. By heating vacuum-packaged raw...  
WO/2018/091752A1
The method comprises the steps of: mixing, and performing a first heat treatment (1) in which a temperature of at least 70 °C is reached, for at least 10 minutes; cooling (2) in a tank set at a temperature below 30°C; filling, turning ...  
WO/2018/088930A1
The invention relates to the meat industry, to the production of wet meat feeds and meat-and-vegetable feeds for domestic animals, including cats and dogs. The technical result is to raise the storage life of feed while preserving its hi...  
WO/2018/084288A1
The purpose of the present invention is to disinfect marine animals using sea water and air to a level at which the marine animals can be ingested as non-heated food. A method for disinfecting according to the present invention disinfect...  
WO/2018/083224A1
A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using ...  
WO/2018/079640A1
This food discoloration inhibitor has an active component comprising a low molecular-weight lignin having a molecular weight peak in the range of molecular weights 4,000-9,500 at a wavelength of 254 nm in GPC spectral analysis using a UV...  
WO/2018/073257A1
The invention relates to a method for conditioning a food in connection with a treatment, a processing, or the production of the food in an air environment in an open conditioning space, which method is defined in that a) climatic data i...  
WO/2018/069323A1
The present invention relates to the use of: -an oak extract, or -a grape seed extract, or -a green tea extract, or combinations thereof, for inhibiting the growth of yeasts and fungi selected from Pichia anomala, Hyphopichia burtonii, K...  
WO/2018/067979A1
A method and system for preparing meat products is provided. In various embodiments, methods and systems for preparing and producing jerky are provided. Embodiments of the present disclosure comprise structure for efficiently distributin...  
WO/2018/064253A1
Disclosed are various embodiments of either self-contained, separate or combinations thereof of modular units for the processing of comestible products. The modular unit is configured with sections to create hygienic zoning of food to be...  
WO/2018/059650A1
Modular apparatus for completion in the form of a barbecue grill or smoker and for the straightforward transportation of food and accessories, consisting of a vertically divided two-part housing (A), formed from a relatively large circul...  
WO/2018/060537A1
A method for producing canned sardines comprising: gutting and washing (1) the sardine; preparing a brine saturated with sodium chloride at a temperature no higher than 14°C (2); immersing the sardines in the brine for less than 60 minu...  
WO/2018/053569A9
A smoking appliance (100) in the form of a smoker gun (101). The appliance (100) includes a major body portion (1 1 1) that releasably receives a barrel (107). The barrel (107) provides an air flow passage that extends from an inlet open...  
WO/2018/053569A1
A smoking appliance (100) in the form of a smoker gun (101). The appliance (100) includes a major body portion (1 1 1) that releasably receives a barrel (107). The barrel (107) provides an air flow passage that extends from an inlet open...  
WO/2018/052778A1
A smoker with a low temperature bottom heat source for cooking and smoking a food product and a high temperature top heat source for subsequently browning the food product.  
WO/2018/049316A1
Seafood products are made from squid by cleaning a squid by removing arms and tentacles from the squid; removing visceral content from the squid; steam cooking the squid; reducing the moisture content of the squid to between 40% by weigh...  
WO/2018/039809A1
A device for maturing fresh meat, preferably meat on the bone, in particular beef, is illustrated and described which comprises a treatment container (21) with mechanisms for receiving pieces of fresh meat. According to the invention, pr...  
WO/2018/039758A1
The present invention relates to a microparticle comprising wall material, a non-ionic surfactant, essential oil from Ocimum gratissimum (basil) and essential oil from Thymus vulgaris (thyme). The invention can be used in the food, pharm...  
WO/2018/039050A1
A method of sanitizing a surface is described that includes: (a) providing a pH control composition that includes at least one pH control agent (such as sodium bisulfate); (b) contacting a first feed aqueous stream with the pH control co...  
WO/2018/036840A1
A method of manufacture of a breaded food product comprising the steps of: providing a solid or solidified substrate; applying a coating to the substrate to form a coated substrate; applying a crumb coating to the coated substrate to for...  
WO/2018/028755A1
A processing system (1) adapted for heat treatment of food products (2), wherein a treatment bell (3) is provided with sides (4) and a top (5) which together define a volume (6) from the atmosphere, wherein there is an open connection (8...  
WO/2018/022772A1
A system includes a smoker having a cooking chamber and a firebox in fluid communication with the cooking chamber. The system includes a cooking grate within the cooking chamber, a first exhaust opening in the cooking chamber proximate t...  
WO/2018/022423A1
A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings or a high fat content animal muscle tissue. The trimmings are comminuted, and solubilized with a food grade acid or base. The solubilized protein/f...  

Matches 1 - 50 out of 11,827