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Matches 1 - 50 out of 11,942

Document Document Title
WO/2019/139174A1
The present invention addresses the problem of providing: baked flaked fish having substantially the same texture, taste, and appearance as homemade flaked fish prepared by baking a fish and flaking same by hand in a regular home setting...  
WO/2019/136498A1
A food dehydrator with a heating element located beneath a fan in a chamber of the food dehydrator, wherein the heating element includes resistors, connected in series, sandwiched between and in thermal contact with two heatsinks to heat...  
WO/2019/134837A1
The invention relates to a method for treating a food product by means of non-conventional resistive heating. The heating serves, in particular, to treat sausage products in an intestine, such as Brühwurst (scalded sausage), hot dogs or...  
WO/2019/128859A1
A heat conducting plate and a heat source box used in the heat conducting plate. A heat conducting plate (100) comprises a core body (2); a plurality of flow channels (26) is provided in the core body (2); the plurality of flow channels ...  
WO/2019/133315A1
The subject invention provides compositions and methods for preserving food products. Specifically, the subject compositions and methods can be used to prolong the consumable life of food products, as well as to reduce and/or prevent spo...  
WO/2019/130227A1
The present invention concerns a composition based on a mucous secretion of gastropods, preferably snail slime. In addition, this invention concerns a film or edible film obtained/obtainable with this composition and its use in the food ...  
WO/2019/133038A1
The present disclosure relates to a flavored jerky product and a method of preparing a flavored jerky product. The method comprises applying a curing agent to an external skin surface and/or an exposed muscle surface of a meat source, cu...  
WO/2019/116668A1
One aspect of this disclosure provides packaged fresh tuna meat comprising an oxygen-impermeable packaging member and a cut of fresh tuna packaged by the packaging member along with a gas having an oxygen concentration of 1% by volume or...  
WO/2019/112094A1
An apparatus for dry-aging meat comprises: a main body provided with at least one opening/closing door and having an inner space for accommodating an object to be dry-aged and stored; at least one circulating fan, installed at an acceler...  
WO/2019/104266A1
A tray including projections may store a product, such as meat. The projections may extend upward or downward from the tray. The projections may allow the tray to be offset from a subsequent tray or surface. The projections may allow air...  
WO/2019/099434A1
A chiller water sampling device includes a pair of flow meters and a proportional valve to provide a constant flow rate of sample water containing peroxyacetic acid from a chiller to a mixing tank. Acid can be added to reduce the pH of s...  
WO/2019/099898A1
A system for supercooling a product is provided, the system comprising: a chamber containing a supercooling medium; and disruptors that emit sound waves, ultrasound waves, and/or electromagnetic waves in the chamber; wherein during a coo...  
WO/2019/066341A3
The present invention relates to a photothermal drying device and a drying method using the photothermal drying device, wherein the device especially uses high temperature photo-infrared complex heat to expel moisture from the inside of ...  
WO/2019/091970A1
The invention relates to a particulate product comprising at least 10 wt.% of the coated acetate particles having the following characteristics: comprising one or more carrier particles containing at least 80 wt.% of sodium acetate compo...  
WO/2019/086235A1
The invention relates to a device for smoking food to be smoked, more particularly meat, fish or vegetables, having a smoke chamber, which is connected by means of a first opening to a fire box and by means of a second opening to a smoke...  
WO/2019/079993A1
A flexible wrapping material comprises a coolant gel composition comprising, i) at least one hydrophilic polyurethane prepolymer, ii) a coolant agent, iii) water, and iv) thermally conductive filler.  
WO/2019/083741A1
When a food processing vessel under vacuum is repressurized, the tendency of product in the vessel to be forced into feed lines is relieved or overcome by establishing an effectively high pressure in the feed lines.  
WO/2019/082092A1
Process for the production of a packaged product, preferably of a packaged food product or of a packaged product to be used for cosmetics/phytocosmetics, characterized in that it comprises the sequence of the following phases: a) make av...  
WO/2019/084364A1
Disclosed here are methods of preparing a shelf stable (aseptic) product suitable for storage and transportation by using an ultra-high temperature process. The product may be derived from poultry or other animal sources and has high per...  
WO/2019/076253A1
A control method for the non-frozen preservation of food, a control system and a refrigeration device. The control method comprises: a step of cooling, wherein food is cooled, and the time length of cooling is a first preset time length,...  
WO/2019/075924A1
A cutting board having a defrosting function, the cutting board comprising a base (10), a main body (20), two vertical plates (30), and a defrosting device. The main body (20) is mounted on the base (10) by means of multiple magnetic mem...  
WO/2019/075565A1
A tempering composition for tempering grain in a tempering step and controlling pathogens susceptible to be present in and/or on said grain during the tempering step of the grain, said tempering step being eventually carried out before s...  
WO/2019/066341A2
The present invention relates to a photothermal drying device and a drying method using the photothermal drying device, wherein the device especially uses high temperature photo-infrared complex heat to expel moisture from the inside of ...  
WO/2019/063810A1
The present invention relates to products and methods for the prevention and amelioration of bacterial contamination and degradation (spoiling) of biological material, particularly foodstuffs. In particular, the invention provides a prod...  
WO/2019/052682A1
The invention relates to a method for producing food and drugs with reduced allergen content and/or reduced bacteria content. According to said method, gaseous and/or solid carbon dioxide is left to act on the food or the drugs in a clos...  
WO/2019/054857A1
The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. T...  
WO/2019/054859A1
The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. T...  
WO/2019/054858A1
The present invention relates to microbial safety of meat products. In particular new additives are provided for effective reduction of pathogenic bacteria, such as Shiga toxin producing Escherichia coli (STEC), on or in meat products. T...  
WO/2019/048938A1
A process of making ham is disclosed herein, which includes injecting at least a whole piece of raw meat with an essentially nitrite-free mixture comprising water and salt, at least a polyphenol, and optionally an acidulant, followed by ...  
WO/2019/042821A1
A needle register for injection apparatus for injecting liquid into food products, comprising: a needle carrier (10) forming a distribution chamber (16) for the liquid; a plurality of parallel hollow needles (12) which are held on the ne...  
WO/2019/041740A1
A nitrite-free Cantonese style sausage with flammulina velutiper and a preparation method therefor, relating to the technical field of safe processing of foods. The formula of the Cantonese style sausage with flammulina velutiper compris...  
WO/2019/043055A1
The Lactobacillus curvatus straindeposited as DSM18775 is used as a biopreservative culture in a wide range of meat products due to its production of bacteriocin. The present invention relates to Lactobacillus curvatus strains having an ...  
WO/2019/039939A1
The invention provides a method for preserving shrimp without adding benzoic acid (and benzoates) and sorbic acid (and sorbates). The inventors found that by using a preservative solution comprising at least 1.5 wt.% acetate compound and...  
WO/2019/032872A1
Beverage containers are provided for storing liquid contents. In various embodiments, containers are provided with devices and means for allowing a controlled ingress or oxygen or similar material to the container contents. In preferred ...  
WO/2019/026073A1
The invention relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preserv...  
WO/2019/006355A1
Dry mixtures are provided for color preservation of a meat product, such as a fresh ground meat product and/or a meat cut and in particular for red meat such as ground or cut beef. The mixtures can include dried vinegar and dried lemon p...  
WO/2018/234581A1
The present invention relates to an oven comprising: • - a first and a second chamber and one heater per chamber to heat a gas which cooks a product, • - at least one gas circulation means, which establishes a gas circulation in one ...  
WO/2018/236740A1
Meat that has been treated by a combination of comminution, treatment with alkali and drying exhibit excellent properties for use as a new food ingredient. Dried Functionalized Protein Product is prepared by comminuting meat to form a co...  
WO/2018/236742A1
Meat that has been treated by a combination of comminution, treatment with alkali and drying exhibits excellent properties for use as a new food ingredient. Dried Functionalized Protein Product is prepared by comminuting meat to a partic...  
WO/2018/234089A1
The invention relates to the production of a food, in particular a snack product. In order to uniformly distribute additives in a food, in particular a snack product, and to achieve a more homogeneous product quality, the method accordin...  
WO/2018/223949A1
A refrigerator (10) having a defrosting apparatus (200). The defrosting apparatus (200) comprises: a container (210), having a defrosting chamber (214) with a front opening; an apparatus door (220); a radio frequency generator module (23...  
WO/2018/223939A1
A refrigerator (10) comprising a defrosting device (200). The defrosting device (200) comprises: a cylinder body (210); a device door body (220); a radio frequency generation module (230); a power-on polar board (240a) and a power-off po...  
WO/2018/223948A1
Disclosed is a thawing method for a thawing apparatus. The thawing apparatus (100) comprises a barrel (110) having a thawing chamber (114), an apparatus door body (120) for opening and closing the thawing chamber (114), a radio frequency...  
WO/2018/217314A1
A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein e...  
WO/2018/210875A1
The application relates to the methods for preventing, treating, or reducing an infection by phytopathogenic, facultative saprophytic or saprotrophic microbes (e.g. phytopathogenic fungi) in a consumable product or on surfaces in contact...  
WO/2018/206744A1
It is provided the use of an active formulation comprising a polymeric matrix and cinnamaldehyde in combination with a modified atmosphere comprising from 30 to 0% of O2 for the eradication of Campylobacter in a foodstuff, particularly i...  
WO/2018/206877A1
A method for coating food products with a coating substance comprising: - a step a) of supercooling the food products, by providing external frigories, to a temperature lower than the initial temperature of same, before bringing the food...  
WO/2018/197037A1
The invention relates to a process for treating a product containing additional ingredients in piece form, such as for example pieces of fruit, the flesh of fruit in pieces, fibrous or papillary formations filled with fruit fluid, or gen...  
WO/2018/198867A1
A smoke generation device is provided with a housing, a food storage chamber, a smoke generation chamber, a communication passage, and a heat source. The food storage chamber is arranged in the housing and is so configured as to store a ...  
WO/2018/187851A1
A method of making a porous, crunchy, dehydrated, vegetable, meat or seafood snack product. A piece of vegetable, such as potato, sweet potato, carrot, beet or parsnip, or a piece of meat or seafood, is frozen, forming ice crystals withi...  

Matches 1 - 50 out of 11,942