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Patent Searching and Data


Matches 1 - 50 out of 12,214

Document Document Title
WO/2021/087631A1
The present invention relates to a biotechnological composition, more specifically to the combination of a composition and the specific use thereof in a stickwater evaporation plant in the production of fish meal and fish oil, to prevent...  
WO/2021/090144A1
The invention relates to a method for reducing the cooling weight loss of a carcass in a cold storage room. The method is based on the inversion of the evaporator fans during specified periods of time, and allows the reduction of the coo...  
WO/2021/088178A1
A preparation method for a water-retaining nanoagent and applications thereof in a quick-frozen crustacean shrimp product, related to the technical field of food processing. The formula of the present invention comprises inulin, xylitol,...  
WO/2021/087428A1
A heat and flame control assembly for a grill or other cooking appliance. The heat and flame control assembly includes a main heat plate and a slider plate disposed above the main heat plate. The main heat plate includes openings that al...  
WO/2021/083494A1
A food package (100), comprising a composition comprising a) a polymeric substrate comprising at least a first polymer, b) a preservative additive mixed in the polymeric substrate, the preservative additive selected from sorbates, such a...  
WO/2021/078883A1
The invention relates to an apparatus for introducing dry ice pellets into fresh meat, comprising a housing (2), in which at least one injection device (3, 4, 5, 6) for introducing dry ice pellets (27) is arranged, and guide channels (11...  
WO/2021/080520A1
The present invention relates to a bacteriophage cocktail for eliminating Listeria monocytogenes and Escherichia coli Ol57:H7 to be used in food, beverage, food additive, food supplement, feed, antibiotics and disinfectant contents.  
WO/2021/076763A1
A method for providing long-shelf life sliced rare, medium rare, and medium cooked roast beef comprises providing whole beef portions; cooking the whole beef portions to an internal temperature of from about 130 to 160°F. to form cooked...  
WO/2021/067384A1
The presently disclosed subject matter provides methods of treating animal proteins and pet food products including the same. Methods include treating animal proteins with one or more base compounds to increase the pH thereof to provide ...  
WO/2021/058785A1
The invention relates to a composition for use in processed meat, comprising: (a) between 0.2 and 3 mmol/g of carbonate selected from potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate and combinations there...  
WO/2021/058139A1
The invention is a continuous process, which has purpose to bring the cell membrane in raw meat cells into solution, so that there is opened for access to the salt soluble proteins, which are situated inside the cells. The salt cannot pa...  
WO/2021/022298A3
A conveyor having a conveyance structure, mixing components, belt, and gas manifold. The gas manifold disposed within or on an exterior portion of the structure. The gas manifold having one or more manifold outlet ports to dry, condition...  
WO/2021/055727A1
The present disclosure is directed to a novel process to reduce microbes in low water activity food materials, namely dairy powders through radio frequency heating and methods of preparing and using the same.  
WO/2021/055818A1
A method for treating a perishable product is provided, the method comprising: determining a desired product treatment outcome selected from sanitization, protection, preservation, or enhancement of the perishable product; after harvesti...  
WO/2021/049951A1
A system and method for energy control in general and more specifically a system and a method for controlling a threshold energy level for a chemical reaction is provided.This is performed using a pad having an impression of an energy.  
WO/2021/045928A1
Disclosed herein are bio-based additives such as enzymes and peptides for reducing microbial contamination of food packaging coatings and food that contacts the food packaging coating. Methods of preparing and using a food packaging coat...  
WO/2021/031467A1
A device and method for preparing a mixed ice-glazing solution, relating to the field of preservation of aquatic products. The device comprises a frame portion, a mother liquor preparation portion, an ice-glazing solution preparation por...  
WO/2021/029432A1
The present invention is a method for producing a retort-packaged food containing, as a solid ingredient, at least one among meat and seafood. First, a food mixture is prepared, which contains at least one among meat and seafood, at leas...  
WO/2021/021601A1
A method of treating a food product includes immersing the food product in a treatment solution, the treatment solution including a zinc compound. A treatment solution for immersion applications of food products includes a zinc compound....  
WO/2021/020974A1
A cooking appliance including a cooking chamber for cooking food items, the cooking chamber having a base, at least one wall and a door. A smoke generator is provided in the cooking chamber, the smoke generator made up of a smoke generat...  
WO/2021/021950A1
Embodiments of the present invention relate to domed metal containers, and more specifically to pressurized metallic food containers with liquid nitrogen wells and various closure mechanisms. In some embodiments, the metallic food contai...  
WO/2021/020756A1
The present invention relates to a meat aging apparatus enabling sensor-based dry-aging state diagnosis and automatic processing, the meat aging apparatus enabling a diagnosis for aging abnormalities by analyzing the aging state of meat ...  
WO/2021/016572A1
Disclosed herein is a cold smoke smoker for cold smoking foods using materials heated to a controlled temperature for use in food service, commercial, and residential environments. The cold smoke smoker comprises a blower fan which blows...  
WO/2021/014659A1
The purpose of the present invention is to provide a novel parasite-killing method and the like that make it possible to achieve high-volume processing while maintaining the quality of an object. A parasite-killing method that uses a p...  
WO/2021/016340A1
A system for implementing cold pasteurization with colostrum rich milk is described. Embodiments of the cold pasteurization system can include, but is not limited to, a storage bag and a chemical pasteurizing agent pre-filled into the st...  
WO/2021/008863A1
The present invention relates to a brine injection system with a plurality of needles, which are inserted into a product and through which brine is injected into the product, wherein brine which does not end up in the product is collecte...  
WO/2021/009755A1
The present invention relates to a method for forming a protective coating on a plant tissue, the method comprising consecutives steps of: (a) providing a plant having an external surface, wherein a portion of the external surface compri...  
WO/2021/005298A1
The invention pertains to the field of products in dry powder form obtained by lyophilization. The invention relates more particularly to a lyophilization method including a prior step of cryogeny under pressure of a matrix containing di...  
WO/2021/000822A1
A fresh pork preservation method applicable to room temperature delivery, comprising the following steps: after pig slaughter is performed, performing pork cutting while the pork is still hot, and then reducing the temperature to 0°C to...  
WO/2020/221400A4
The invention relates to a composition for producing an injection agent for the raw meat. The invention also relates to a method for processing the raw meat and to the use of the claimed composition for producing a cooked cured meat. The...  
WO/2020/257313A1
Disclosed are anti-melanosic releasing agents, anti-melanosic systems, and methods of preventing or reducing melanosis in crustaceans, particularly shrimp. Melanosis in shrimp is prevented or reduced by exposing shrimp to the anti-melano...  
WO/2020/251371A1
This publication relates to a plate freezer assembly (100) and a method for freezing a substance, such as biomass or seafood by means of a plate freezer assembly (100). The plate freezer assembly (100) comprises a freezer plate unit (110...  
WO/2020/245406A1
The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: - between 20 and 60% w/w acid equivalent of an organic acid component selected from the...  
WO/2020/245405A1
The present composition for maintaining or improving the quality of processed meat comprises on a dry matter basis: - between 20 and 60% w/w acid equivalent of an organic acid component selected from the group of acetate, lactate and com...  
WO/2020/245407A1
The invention relates to a composition for maintaining or improving the quality of processed meat, said composition comprising on a dry matter basis: ° between 20 and 75% w/w acid equivalent of a salt of an organic acid component select...  
WO/2020/243301A1
A system includes a firepot within a cooking chamber, an auger that delivers pelletized fuel into the firepot, and a fan that provides combustion air to the cooking chamber. The fan operates on a periodic basis to maintain the cooking ch...  
WO/2020/236218A1
The disclosed apparatus, systems and methods relate to preparation, modified atmosphere and high pressure pasteurization steps for treatment of retail fresh protein preparations. Protein is prepared and subsequently packaged in a modifie...  
WO/2020/232110A2
Composite materials comprising a phase change material (PCM) and a macroscale 3D carbon nanotube material, such as a macroscale 3D heteroatom-doped carbon nanotube material, including boron doped carbon nanotube materials, and methods fo...  
WO/2020/227087A1
An electrostatic spray chilling system is configured to rapidly cool foodstuffs. A conveyor traverses foodstuffs through a chilling tunnel. A chilled primary airflow is provided to the chilling tunnel to cool the foodstuffs. As the foods...  
WO/2020/221400A1
The invention relates to a composition for producing an injection agent for the raw meat. The invention also relates to a method for processing the raw meat and to the use of the claimed composition for producing a cooked cured meat. The...  
WO/2020/221497A1
Thawing plant comprising a drum tumbler (10) hermetically sealable; a vacuum pump (11) connected to said drum tumbler (10) to create a partial vacuum defined below 125 mbars; a water steam injector (12) connected to said drum tumbler (10...  
WO/2020/207868A1
The invention concerns a smokehouse for domestic use. According to the invention, the smokehouse (2A,2B) comprises a heat source (22), a grating (26) for supporting food items to be smoked and a support plate (34) interposed between the ...  
WO/2020/202224A1
The present invention provides a new method, system and device to transport and treat or prepare food items, such as fish, for further processing. Furthermore, the new system also provides a solution for reducing the use of processing li...  
WO/2020/202223A1
The invention provides a device and a method for conveying and treating food items in liquid in a tank. The device is designed for transferring and treating food items in liquid simultaneously, such as cooling, thawing or treating the fo...  
WO/2020/198726A1
The present invention relates to electrochemically reduced nitrites from plant sources, such as vegetable extracts, where the plant-based extract contains nitrite in an amount sufficient to cure meat equally as effective to synthetic com...  
WO/2020/186366A1
The present application describes a protective cover for the phytosanitary care of food and vegetable products, which is comprised of a polymer film and a bactericidal/fungicidal composition comprising: between 5% and 15%, by weight of c...  
WO/2020/188442A1
A method for preparing a substantially pasteurized and/or sterilized food product; the method, which can be used to produce pasta sauces or soups, comprises: a cooking step, during which a base of the food product is obtained by thermall...  
WO/2020/183232A1
Object: Provided is a pickling method that has little influence on the original taste and texture of marine products and suppresses drip during freezing and heating. Solution: A method for pickling a marine product under conditions satis...  
WO/2019/054857A8
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/2020/163699A1
A method for automated cleaning of an immersion tank (14) includes: substantially enclosing an interior volume (30) of the immersion tank (14); increasing the temperature and humidity in the interior volume (30) of the immersion tank (14...  

Matches 1 - 50 out of 12,214