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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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WO/2018/017138A1 |
The present invention is a composition that includes, in embodiments, an oil phase having at least one vegetable oil, at least one fatty acid in free form and a sucrose ester as sucrose palmitate; and an aqueous phase comprising sodium l...
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WO/2018/016629A1 |
In the present invention, a distance spectrum computation unit removes the direct current component from the intensity distribution of the frequency of the combined wave detected by a standing wave detection unit and subjects the intensi...
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WO/2018/014083A1 |
The invention relates to a processing apparatus for products susceptible to oxidisation, the processing apparatus including at least one chamber in which processing of the product can occur. The chamber includes an entry through which th...
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WO/2018/008743A1 |
This processed food of myoglobin-containing red fish meat suitable for eating raw includes a phosphate and a salt of an organic carboxylic acid. It is preferable that the processed food further include a reducing agent, and the myoglobin...
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WO/2017/216319A1 |
A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chlor...
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WO/2017/214195A1 |
The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.
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WO/2017/210780A1 |
An antimicrobial lignin composition derived from wood biomass for use as a food additive is described. The additive comprises enriched lignin, carbohydrates and water. A method of making a microbial inhibiting food matrix and a method of...
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WO/2017/201567A1 |
A smoker box for use in a cooking environment including a base with a number of apertures. A tray is mounted on the base to define a space for holding combustible material that produces smoke due to the combination of applied heat in the...
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WO/2017/202603A1 |
A system for curing or flavouring foodstuff comprising - a smoker unit (2) capable of generating smoke (S), wherein the smoker unit (2) comprises a heating chamber (21); and - a household appliance (1), particularly an oven, comprising a...
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WO/2017/196904A1 |
This invention is a simplified method of cooking frozen fish that uses multiple scores on the fish to ensure thorough cooking of the fish without overcooking and drying the exterior of the fish.
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WO/2017/193203A1 |
This invention is a simplified method of cooking salmon that uses boiling water as it cools to cook the fish, comprising the following steps: Providing a frozen fillet of fish in a sealed bag; Placing said bag in a container holding boil...
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WO/2017/191200A1 |
Method and related apparatus (10) to obtain a treated food product, which provides at least to place at least one quick-frozen or frozen food product, contained in a respective vacuum-packed wrapping, in a positive temperature environmen...
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WO/2017/190199A1 |
A method of producing smoke for the treatment of foodstuffs, the method comprising the steps of providing a supply of sugar alcohol, and heating the sugar alcohol to produce a gaseous product containing vapours and particulate materials....
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WO/2017/191589A1 |
An improved plant (2) for curing and/or drying food products (3), characterized in that it comprises: _ a chamber (4) comprising substantially vertical side walls (6), closed at the top by a ceiling wall (8) and at the bottom by a floor ...
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WO/2017/187457A1 |
The invention provides a method for cooling, transporting and storing wet food product without using ice for the transport and the storage using a new method of cooling the food products below zero to prolong shelf-life and quality of th...
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WO/2017/184515A1 |
The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork, and meat analogs containing added heme protein, using very low amounts of phospholipase A2 (PLA2) enzymes ...
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WO/2017/180598A1 |
Embodiments disclosed herein provide methods for decontaminating food contact surfaces using a fine spray/mist that comprise an antimicrobial composition comprising an organic acid and an organic citrus extract. The spray application red...
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WO/2017/173557A1 |
The present invention relates to a biodegradable polymer composition with antioxidant and antimicrobial properties, useful for actively preserving foods, pharmaceuticals or products in general for human or animal consumption. The present...
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WO/2017/170373A1 |
The present invention relates to a method of providing a processed marine product for refrigeration storage, the method being characterized by directly storing a refrigerated processed marine product, without wrapping same in a polyethyl...
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WO/2017/159948A1 |
The present invention relates to a meat maturing and curing method using ultrasonic waves. More specifically, meat such as beef, pork, chicken, etc. is matured by using ultrasonic waves, and thus delicious meat may be provided while redu...
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WO/2017/155398A1 |
The present invention relates to a closed processing system for treating elongated food products, comprising: a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at l...
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WO/2017/155397A1 |
The present invention relates to a closed processing system for treating elongated food products comprising a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at lea...
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WO/2017/151163A1 |
A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1 > 32°F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked t...
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WO/2017/147304A1 |
A composition and method are used to treat articles suspected of contamination with bacterial spores. The composition and method are effective against bacterial spores selected from C. diff., C. botulinum, C. sporogenes, B. cereus, and B...
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WO/2017/147272A1 |
A smoking device can include one or more walls defining, at least in part, a combustion cavity, a lower inlet connecting the combustion cavity to an air source, a first flange defining, at least in part, a first recirculation channel ope...
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