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Patent Searching and Data


Matches 501 - 550 out of 1,073

Document Document Title
JPH0783674B2  
JPH07236415A
PURPOSE: To provide a method for retaining freshness of poultry egg utilizing ozone and to provide treating apparatus therefor. CONSTITUTION: (1) This method for retaining quality of poultry egg in a storage chamber during a storage peri...  
JPH07231764A
PURPOSE: To improve long-term preservability after heat treatment of egg yolk protein (emulsion containing it) by adding a specified acidic starchy fermented composition. CONSTITUTION: The slurry of cereal flour and one kind of additive ...  
JPH0775526B2  
JPH07194295A
PURPOSE: To provide an egg washer capable of washing eggs stained with feces, etc., without using any disinfectant. CONSTITUTION: Eggs 2 carried by a roller conveyer belt 3 are washed by a washing means 5 and dried by a drying means 6 an...  
JPH0763340B2  
JPH07147891A
PURPOSE: To further prolong the relishable period and facilitate the peeling of egg shell by adding a new process to a conventional process. CONSTITUTION: This process for the preparation of seasoned egg comprises a combination of the fo...  
JPH07115896A
PURPOSE: To prepare a boiled egg sealed in an air-tight container, having excellent preservability and free from the palatability problem such as the change of the texture to a watery state to the center of yolk in storage even by using ...  
JPH0779694A
PURPOSE: To provide a method for producing an eggroll food capable of storing over 20 days at normal temperature and a method for producing a processed food (snack type food) using the food. CONSTITUTION: Various kinds of seasonings, etc...  
JPH0761481A
PURPOSE: To maintain the freshness by keeping a food such as raw eggs, etc., in a carbondeoxide gas-enriched atmosphere which is obtained by a gas released from a carbon deoxide gas controlled releasing type film of sheet. CONSTITUTION: ...  
JPH077740Y2  
JPH077739Y2  
JPH07501209A
Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the ...  
JPH0710210B2  
JPH0710213B2  
JPH0710212B2  
JPH0710211B2  
JPH0723703A
PURPOSE: To obtain an agent for preventing gelatinization of frozen egg hardly causing gelatinization after thawing in comparison with a conventional gelatinization preventing agent, without needing the addition of flavor, and capable of...  
JPH074199B2
PURPOSE:To obtain the subject readily cookable food of high quality Without any remaining egg capsules by adding salt to raw material salmon roe, etc., vacuum packaging the resultant salmon roe in a bag made of a synthetic resin and imme...  
JPH06343386A
PURPOSE: To obtain an antibacterial agent for egg food containing bamboo extract, polylysine, glycine and an organic acid (salt) as active components, exhibiting growth-inhibiting action on a wide variety of microorganisms, having excell...  
JPH0697956B2
PURPOSE:To obtain a dehydrated food having high quality and capable of stably maintaining the quality over a long period, by adding crystalline alpha-maltose to a food, its raw material or intermediate and converting the maltose to hydra...  
JPH0699022B2  
JPH06261677A
PURPOSE: To provide a room temperature-preservable eggroll food package freed from problems of blackening or browning of eggrolls when they are made into canned foods or retort pouch foods. CONSTITUTION: The food package can be obtained ...  
JPH06153888A
PURPOSE: To extremely reduce the number of bacteria and to freeze a food without change of appearance, taste, etc., of a food by using a rapidly freezing device of refrigerant circulation type and immersing the food in a refrigerant comp...  
JPH0636714B2  
JPH0614858B2
To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container (12) w...  
JPH0612971B2  
JPH0612973B2  
JPH05336929A
PURPOSE: To obtain the firm subject fish eggs, free from drop and fishy taste by washing fresh fish eggs with a salt water, putting the fresh fish eggs in a vessel, then putting a seasoning liquid therein, mixing these components, adding...  
JPH0547588Y2  
JPH0586175B2  
JPH0581232B2
A method of drying a water-containing foodstuff or beverage at a temperature above ambient, is characterised by incorporating trehalose into the foodstuff or beverage which is to be dried.  
JPH0578301B2  
JPH05268915A
PURPOSE: To control the texture of fish or shellfish roe to be suitable for processing and obtain processed fish or shellfish roe having excellent quality by adding a collagenase to fish or shellfish roe. CONSTITUTION: The objective proc...  
JPH0549253B2  
JPH0543339B2  
JPH05503853A
Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream...  
JPH0524794B2  
JPH0510061B2  
JPH057093U
[Purpose] By spraying the chemical solution in the form of a mist, the chemical solution is uniformly applied to the surface of the egg without contact, and the atomized chemical solution is prevented from flowing out of the chemical sol...  
JPH053777A
PURPOSE: To provide the title frozen food ensured to maintain the physical properties of the original soft and fragile food. CONSTITUTION: The objective frozen food can be obtained by applying (through e.g. coating, spraying, or immersio...  
JPH053266B2  
JPH05988B2  
JPH04349845A
PURPOSE: To produce the subject frozen salmon roe free from deterioration of quality and excellent in food hyginene and handling by immersing salmon roe in an alcohol solution (cooling medium), freezing the roe into the central part ther...  
JPH0466547B2  
JPH0432347Y2  
JPH04200346A
PURPOSE: To prevent delicious components of fish and cuttlefish, etc., from discharging and to maintain freshness for a long period of time by sterilization by controlling osmotic pressure of fresh water or pure water, putting spawn, fis...  
JPH04190767A
PURPOSE: To provide a product, of which the service life of cool preservation is prolonged by minimizing protein damage and maximizing a sterilizing effect, by passing a non-cholesterol product while heating the inside of a heat exchange...  
JPH0430266B2  
JPH0479836A
PURPOSE: To obtain the subject horseradish, pickled in SAKE (Japanese wine) lees and holding soup stock taste and chewiness in addition to spiciness by mixing pickled pieces of Japanese horseradish and pickled pieces of herring roe in a ...  

Matches 501 - 550 out of 1,073