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Matches 1 - 50 out of 9,008

Document Document Title
WO/2022/153434A1
This refrigerated or frozen foodstuff for a batter-fried food product comprises a powdery batter material that is an outermost coating and contains 30-95% by mass of oil/fat processed starch and 5-70% by mass of potato starch; and an ing...  
WO/2022/151515A1
A method for preparing dried scallops, comprising the following steps: after pre-processing a scallop, and before drying, soaking the scallop using a mixed solution of konjac glucomannan and sodium salt or a mixed solution of carrageenan...  
WO/2022/140295A1
The disclosure is embodied by a high efficiency injection manifold, injector, or nozzle assembly for enhancing the introduction of heat into a closed volume or vessel while simultaneously pressurizing the vessel with a working fluid to f...  
WO/2022/139785A1
A dehydrator including a first tray having a first surface, a first lip, and a first side wall extending between the first surface and the first lip. The first tray further includes a first ridge extending from the first surface, a first...  
WO/2022/139316A1
The present invention relates to an apparatus for low-temperature aging using slurry ice, characterized by comprising: a slurry ice producing part that adjusts the salinity of a brine so as to produce slurry ice at a target temperature; ...  
WO/2022/132096A1
The present invention discloses a cooking device (P) comprising a flavoring system (A) for flavoring the food products. The cooking device (P) comprises at least one cooker body (G); and at least one cooking compartment (H) formed in the...  
WO/2022/119671A1
Example smoker boxes having slidable lids are disclosed. An example smoker box includes a base and a lid. The base includes a bottom wall, a front wall extending upwardly from the bottom wall, a rear wall extending upwardly from the bott...  
WO/2022/106650A1
The present invention relates to method to dry and smoke meat, particularly bacon, comprising the following sequence process steps: a. Marination of the meat, b. Slicing of the meat into individual slices, c. Heating and smoking of the s...  
WO/2022/108895A1
A system for treating whole meat material and grinding whole meat material into ground meat product includes a microbial treatment station including a hopper into which whole meat material is deposited, a conveyor which conveys the whole...  
WO/2022/104031A2
A method of reducing microbial contaminant comprises contacting the poultry, the surfaces used in processing poultry, or both with a synergistic antimicrobial composition during poultry processing. The method may provide an antimicrobial...  
WO/2022/101950A1
The present invention concerns a biomass-fueled smoking and cooking apparatus (10), which comprises a compartment (17), completely isolated with respect to said biomass, inside which there is conveyed a flow (F) of smoky /heated air and/...  
WO/2022/094753A1
A sausage casing packaging barrel, comprising a barrel body (1). A top end surface of the barrel body (1) is fixedly connected to a side plate (2), a surface of the side plate (2) is provided with a groove, a first rotation shaft (3) is ...  
WO/2022/095003A1
An air cooling device for aquatic product processing, comprising a base (1). A fixing frame (2) is fixedly connected to the top of the base (1); a feeding box (3) is fixedly connected to the top of the fixing frame (2); a net box (4) is ...  
WO/2022/093887A1
The present invention includes a method and food product made by at least partially enclosing a food product with a water-permeable membrane; and contacting a brine or sugar solution with a water activity sufficiently high to draw water ...  
WO/2022/088166A1
A fumigating apparatus with a sterilization function for use in aquatic product processing. The fumigating apparatus comprises a base (1), wherein a box body (2) is fixedly mounted at the top of the base (1); a gas guiding box (3) is fix...  
WO/2022/090092A1
The present invention relates to the use of an anthocyanin and/or betanin as a colourant in a food product, plant extracts as a source of anthocyanins and/or betanins, compositions comprising the plant extracts and processes using the an...  
WO/2022/084250A1
The invention relates to a device for processing pieces of meat using dry ice pellets, comprising a conveying device for transporting pieces of meat along a transport path, means for the temporary fixing the pieces of meat in at least on...  
WO/2022/084388A1
The present invention discloses a method for protective atmosphere packaging of protein meal or hydrolysate, the method comprising filling a container with a storage capacity of at least 20 kg, such as an FIBC, with at least 20 kg of pro...  
WO/2022/060803A1
The disclosed embodiments provide a temperature-controlled gravity-fed grill and smoker for cooking and/or smoking a food product. The grill and smoker includes a cooking chamber comprising a manifold for distributing heated gases and sm...  
WO/2022/058343A2
The present invention relates to preservative and/or antimicrobial compositions comprising at least one saponin and at least one phenolic diterpene.  
WO/2022/052228A1
A freshness-preservation method for cooked fish food, comprising: using glucose oxidase, glucose, chitosan, tween 80, vitamin B2, a ginger fermentation broth, a rice fermentation broth, a bergamot extract, a grape seed extract, and deion...  
WO/2022/049458A1
The presently claimed and described technology is directed to an acidic high polymer composition comprising about 1.0% (w/v) polymer and about 4% (v/v) carboxylic acid. The acid high polymer composition may be used as a neutral capillary...  
WO/2022/048989A1
The invention concerns an apparatus (1) for thawing foodstuff, preferably a thawing tumbler or a thawing mixer, comprising a thawing chamber (3) for accommodating foodstuff, wherein the thawing chamber (3) includes a sensor (10) for sens...  
WO/2022/047036A1
The present invention relates to an improved process and system for cold smoking of seafood and meat. The process is directed towards the reduction of distasteful gas compounds in aerosol smoke that cause unwanted gas odors and flavors i...  
WO/2022/042807A1
A modular system for production of dried seafood products, wherein the module comprises a container (102). The container comprises a drying room (104) for holding racks (106) of seafood materials that are to become the dried seafood prod...  
WO/2022/047425A1
In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudina...  
WO/2022/039750A1
A system comprising a tenderizing apparatus with a fluid reservoir provides users an efficient way to simultaneously tenderize and marinate food. The tenderizer with a fluid reservoir generally includes a fluid outlet or valve and a tens...  
WO/2022/039427A1
The present invention relates to a refrigerator. The refrigerator according to an embodiment of the present invention comprises: a first storage chamber in which an article is stored; a cavity disposed inside the first storage chamber; a...  
WO/2022/039430A1
The present invention relates to a refrigerator. The refrigerator according to an embodiment of the present invention comprises: a first storage compartment in which an article is stored; cavities provided inside the first storage compar...  
WO/2022/040587A1
One or more implementations of the present disclosure relate to a reusable or disposable outdoor wood or charcoal-fired cooking device. In at least some implementations, embodiments of the present disclosure include one or more of a cook...  
WO/2022/038178A1
Embodiments of the present disclosure provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same. The methods include combining a buffered vinegar product with an acti...  
WO/2022/039429A1
The present invention relates to a refrigerator. A refrigerator according to an embodiment of the present invention comprises: a first storage chamber in which items are stored; a cavity disposed inside the first storage chamber; a heat ...  
WO/2022/039428A1
The present invention relates to a refrigerator. A refrigerator according to an embodiment of the present invention comprises: a first storage chamber in which articles are stored; a cavity disposed inside the first storage chamber; a he...  
WO/2022/027152A1
The present invention relates to a flexible polymer film with antimicrobial properties, which allows the shelf life of packaged meat products to be extended. The film comprises a substrate selected from polystyrene, polylactic acid, poly...  
WO/2022/029597A1
A bacteria-trapping item (2) with a filtering layer (2b) comprising at least one non-biocidal polymeric cationic agent capable of generating an attraction effect on the cell wall of the bacteria.  
WO/2022/023791A1
A system (100) for the processing of biomass or food product or fish (500) for processing, achieving an optimisation of the thermal potential energy with regard to the volume of a coolant fluid and the residence time of said biomass, eve...  
WO/2022/018479A1
The invention relates to a method that makes it possible to extract meat from shrimp cephalotorax using various utensils such as scissors, knives and/or spoons to extract it manually and obtain a resulting product that, when combined wit...  
WO/2022/014595A1
The present disclosure provides a method for producing a chicken meat that is to be consumed raw. The present disclosure particularly provides a method for producing a chicken meat material that can also be used for a chicken meat produc...  
WO/2022/010900A1
The present invention pertains in general to an apparatus and method for the modification of atmosphere in the packaging of perishable items, such as food items, for increased longevity. Embodiments include apparatus and methods which pr...  
WO/2022/008525A1
The present invention relates to the use of a preservative combination for inhibiting growth of gram negative bacte ria in or on a meat product. The invention also relates to a method for reducing growth of gram-negative bacteria in or o...  
WO/2022/003120A1
The present invention relates to a composition for control of microbial development of an edible substance the composition comprises a supernatant comprising a bacteriocin produced from fermentation of a bacteriocin producing bacteria an...  
WO/2022/003734A1
An apparatus and method for heating or cooling food items in liquid, the apparatus comprising a first heat exchange unit (2) having a chamber (2), a heat exchange device (8) and connections for feeding a first heat exchange medium to and...  
WO/2021/260033A1
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80 % (w/w) acid equivalent of an organic acid...  
WO/2021/260990A1
The present invention relates to an immersion agent which is for unheated seafood and contains calcined shell calcium, calcined bone calcium, and potassium chloride. The present invention also provides a processed seafood product formed ...  
WO/2021/260030A1
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acet...  
WO/2021/262144A1
The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acet...  
WO/2021/257618A1
In some aspects, the present disclosure provides an advantageous process for preparing meat curing agents. In some embodiments, a process for continuous conversion of plant-based nitrates to nitrites includes: inoculating a source materi...  
WO/2021/256863A1
Being preserved with a fish source, unlike general salting methods, the mackerel manufactured according to the present invention does not undergo rancidity and can retain a taste and savor without its peculiar fish odor. In addition, mac...  
WO/2021/253933A1
A method for processing cold fresh poultry that improves meat quality, and a product. The method comprises the following steps: step 1, performing quick microwave heating on a slaughtered and cleaned poultry carcass such that the central...  
WO/2021/251837A1
The present invention relates to a process for improving the sensory quality of pelagic fish 12-16 cm in size, wherein the conditions of the stages of indirect cooking at a temperature of 90-95°C for 20-40 minutes and light drying at a ...  

Matches 1 - 50 out of 9,008