专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

US20180317520A1 INSECT PRODUCTS AND METHODS OF MANUFACTURE THEREOF 审中-公开
公开(公告)号：US20180317520A1
公开(公告)日：2018-11-08
申请号：US15773448
申请日：2016-11-03
申请人： EXO LABS LLC
发明人： Jonathan Ali Bouzari , Daniel L. Felder
IPC分类号： A23J3/34 , A23L13/10 , A23K10/20 , A23J1/00 , A23K10/14 , B01D61/14 , A23L3/40
CPC分类号： A23J3/341 , A23J1/00 , A23K10/14 , A23K10/20 , A23K40/00 , A23L3/40 , A23L13/00 , A23L13/10 , A23L35/00 , A23P10/00 , A23V2002/00 , B01D61/142 , B01D61/145 , B01D61/147
摘要： Provided are insect products and methods for producing an insect product comprising solid insect particles. Methods for producing an insect product can include providing a dried cricket powder, providing a dried insect, or grinding wet-grinding, or shearing at least one insect into a paste or powder; adding water or an enzyme to the paste or powder to form a slurry; and filtering the slurry to produce an insect product. Methods for producing a chitin product are also provided that include providing a dried cricket powder or grinding, wet-grinding, or shearing at least one whole insect into a paste or powder; adding water or an enzyme to the paste or powder to form a slurry; and filtering the slurry to produce an insect product comprising chitin.

2. 发明申请

US20040005397A1 High quality dried bouillon and methods for preparation thereof 失效
公开(公告)号：US20040005397A1
公开(公告)日：2004-01-08
申请号：US10190882
申请日：2002-07-03
发明人： Kineo Okada
IPC分类号： A23L001/238
CPC分类号： A23L23/10 , A23L13/10 , A23L13/30 , A23L13/428
摘要： An edible dry animal product comprising a dehydrated mixture of meat and meat extract and/or bone extract, contained within a water-permeable flexible container adapted for hot water extraction of soluble materials while retaining insoluble materials. The meat is preferably chicken. The dehydrated mixture may be rapidly extracted to form a chicken bouillon, resulting in a product having superior sensory quality. A method for preparing a chicken bouillon, comprising the steps of directly mixing chicken extract and chicken meat; dehydrating the mixture; and forming a powder from the dehydrated mixture. A powdered chicken bouillon is produced comprising a dehydrated mixture of chicken meat and chicken meat extract and/or bone extract, wherein said chicken meat and/or bone extract is mixed directly with the chicken meat prior to dehydration.

3. 发明授权

US5799568A Apparatus for producing food grade poultry oil and meal 失效
标题翻译：用于生产食用级家禽油和餐的设备
公开(公告)号：US5799568A
公开(公告)日：1998-09-01
申请号：US835413
申请日：1997-04-09
申请人： Eugene Warren , John M. Rogers, Sr. , Scott Cooper , Greg Butler
发明人： Eugene Warren , John M. Rogers, Sr. , Scott Cooper , Greg Butler
IPC分类号： A23J1/00 , A23L13/10 , A23L13/20 , A23L13/50 , A47J37/12 , C11B1/06 , A47J37/00
CPC分类号： A47J37/1214 , A23J1/002 , A23L13/10 , A23L13/20 , A23L13/52 , C11B1/06 , Y10S210/08
摘要： A method and apparatus for producing increased protein chicken meal. Product is loaded into a cooking vat that is 40 feet long by 5 feet wide by 4 feet deep, with a system of moving chain conveyors and paddles. These conveyors move the product at a predetermined speed through oil maintained at a temperature of approximately 360.degree. to 380.degree. F. for the entire length of the vessel, and dumps the product at the opposite end of entry. Oil is circulated through the vat at a rate of approximately 680 to 860 gallons per minute (gpm) to allow for the rapid removal of fat and moisture from skin and meat in a continuous process. The volume of oil in the cooking vat is approximately 4,500 gallons.
摘要翻译：一种用于生产蛋白质鸡肉蛋白的方法和装置。产品装载在40英尺长，5英尺宽，4英尺深的烹饪槽中，并具有移动链式输送机和桨叶的系统。这些输送机以预定速度移动产品，在整个容器的整个长度上保持在约360°至380°F温度的油，并将产品在入口的另一端倾倒。油以大约680至860加仑/分钟（gpm）的速率通过大桶循环，以便在连续过程中快速去除皮肤和肉类的脂肪和水分。烹饪桶中的油量约为4500加仑。

4. 发明授权

US5725897A Low temperature rendering process 失效
公开(公告)号：US5725897A
公开(公告)日：1998-03-10
申请号：US506612
申请日：1995-07-25
申请人： Daniel L. Schaefer , M. James Riemann , Michael E. Rempe
发明人： Daniel L. Schaefer , M. James Riemann , Michael E. Rempe
IPC分类号： A23J1/00 , A23L13/10 , A23L13/60 , C11B1/12 , A23L1/31
CPC分类号： A23J1/002 , A23L13/10 , A23L13/60 , A23L13/67 , C11B1/12
摘要： A low temperature rendering process for converting animal trimmings to a meat product which can be classified as finely textured meat. The low temperature rendering process includes the steps of heating desinewed animal trimmings in a heat exchanger having a first-in and first-out arrangement to provide heating of the desinewed animal trimmings to a temperature in the range of about 90.degree. F. to about 110.degree. F. to form a heated slurry; separating a solids stream and a liquids stream from the heated slurry, the solids stream containing an increased amount of protein and moisture, and the liquids stream containing an increased amount of tallow, water soluble protein, and moisture; separating a heavy phase and a light phase from the liquids stream, the heavy phase containing an increased amount of moisture and water soluble protein, and the light phase containing an increased amount of tallow; and combining the solids stream and the heavy phase to form a meat product.

5. 发明授权

US5026572A Jerky-style pet products 失效
标题翻译：干燥的宠物用品
公开(公告)号：US5026572A
公开(公告)日：1991-06-25
申请号：US604339
申请日：1990-10-24
申请人： Denny W. Neiberger
发明人： Denny W. Neiberger
IPC分类号： A23K1/10 , A23K1/18 , A23L1/311 , A23L1/314 , A23L1/315
CPC分类号： A23K10/26 , A23K50/42 , A23L13/10 , A23L13/426 , A23L13/52 , Y10S426/805
摘要： A method of making a jerky-type product is provided which uses multiple extrusion steps. First, a blend of a wet beef product and a high protein flour are mixed and then cooked by extruding the first blend at a temperature sufficient to at least partially cook the beef in the first blend. Next, a second blend is formed which includes the extruded product of the first extrusion step and additional wet beef. The second blend is then cooked by extruding the second blend at a temperature sufficient to cook the wet beef in the second blend. Finally, the material from the second blend is processed into jerky form.
摘要翻译：提供了一种使用多个挤出步骤的制造干燥型产品的方法。首先，将湿牛肉制品和高蛋白质粉末的混合物混合，然后通过在足以至少部分地烹制第一混合物中的牛肉的温度下挤压第一共混物来烹饪。接下来，形成第二共混物，其包括第一挤出步骤和另外的湿牛肉的挤出产物。然后通过在足以在第二混合物中烹制湿牛肉的温度下挤出第二共混物来烹制第二混合物。最后，将来自第二混合物的材料加工成干燥形式。

6. 发明专利

JPWO2013008910A1 乾燥食品の製造方法有权
标题翻译：生产干粮方法
公开(公告)号：JPWO2013008910A1
公开(公告)日：2015-02-23
申请号：JP2013523998
申请日：2012-07-13
申请人：日清食品ホールディングス株式会社
发明人：貴照中山 , 貴照中山 , 和樹吉田 , 和樹吉田 , 斉子田村 , 斉子田村 , 田中　充 , 充田中
IPC分类号： A23L13/00 , A23B4/037 , A23B4/06
CPC分类号： A23B4/037 , A23B4/0053 , A23B4/06 , A23L5/13 , A23L13/10
摘要：お湯又は水を注いで復元して喫食する、畜肉系の乾燥食品の製造方法であって、畜肉原料又は畜肉系食品を過熱蒸気処理する工程、過熱蒸気処理した畜肉原料又は畜肉系食品を凍結する工程、及び凍結した畜肉原料又は畜肉系食品を減圧下にて乾燥する工程を含む、製造方法が提供される。かかる製造方法で製造された乾燥食品は、厚みがあっても3〜5分程度の短時間で復元することが可能である。
摘要翻译：到吃恢复浇注热水或水，以用于干燥食品动物肉基，冷冻步骤的制备方法的，基于肉的肉材料或基于肉的食品和过热蒸汽处理肉原料或过热蒸汽处理食品步骤，和冻肉材料或包括干燥的减压步骤基于肉的食品的产品，提供了一种制造方法。通过该制造方法制造的干燥的食品可以在均匀的厚度约3-5分钟短时间内进行恢复。

7. 发明申请

WO2013008910A1 乾燥食品の製造方法审中-公开
标题翻译：生产干燥食品的方法
公开(公告)号：WO2013008910A1
公开(公告)日：2013-01-17
申请号：PCT/JP2012/067917
申请日：2012-07-13
申请人：日清食品ホールディングス株式会社 , 中山貴照 , 吉田和樹 , 田村斉子 , 田中充
发明人：中山　貴照 , 吉田　和樹 , 田村　斉子 , 田中　充
IPC分类号： A23L1/31 , A23B4/037
CPC分类号： A23B4/037 , A23B4/0053 , A23B4/06 , A23L5/13 , A23L13/10
摘要：お湯又は水を注いで復元して喫食する、畜肉系の乾燥食品の製造方法であって、畜肉原料又は畜肉系食品を過熱蒸気処理する工程、過熱蒸気処理した畜肉原料又は畜肉系食品を凍結する工程、及び凍結した畜肉原料又は畜肉系食品を減圧下にて乾燥する工程を含む、製造方法が提供される。かかる製造方法で製造された乾燥食品は、厚みがあっても３～５分程度の短時間で復元することが可能である。
摘要翻译：一种肉食干食品的制造方法，其特征在于，在进食前通过将热水或冷水倾倒而重新配制，所述方法包括：用过热蒸汽处理肉类或肉类食品的步骤; 冷冻用过热蒸汽处理的肉类或肉类食品的步骤; 以及在减压下干燥冷冻肉类或肉类食品的步骤。通过上述方法生产的干燥食品即使具有较大的厚度也可以在约3至约5分钟的短时间内重构。

8. 发明申请

WO2004004491A1 HIGH QUALITY DRIED BOUILLON AND METHODS FOR PREPARATION THEREOF 审中-公开
标题翻译：高品质干燥芽孢杆菌及其制备方法
公开(公告)号：WO2004004491A1
公开(公告)日：2004-01-15
申请号：PCT/JP2003/008426
申请日：2003-07-02
申请人： ARIAKE JAPAN CO.
发明人： OKADA, Kineo
IPC分类号： A23L1/31
CPC分类号： A23L23/10 , A23L13/10 , A23L13/30 , A23L13/428
摘要： An edible dry animal product comprising a dehydrated mixture of meat and meat extract and/or bone extract, contained within a water-permeable flexible container adapted for hot water extraction of soluble materials while retaining insoluble materials. The meat is preferably chicken. The dehydrated mixture may be rapidly extracted to form a chicken bouillon, resulting in a product having superior sensory quality. A method for preparing a chicken bouillon, comprising the steps of directly mixing chicken extract and chicken meat; dehydrating the mixture; and forming a powder from the dehydrated mixture. A powdered chicken bouillon is produced comprising a dehydrated mixture of chicken meat and chicken meat extract and/or bone extract, wherein said chicken meat and/or bone extract is mixed directly with the chicken meat prior to dehydration.
摘要翻译：一种可食用的干动物产品，其包含肉和肉提取物和/或骨提取物的脱水混合物，其包含在适于热水提取可溶性材料同时保留不溶性材料的透水柔性容器内。肉最好是鸡。脱水混合物可快速提取以形成鸡肉汤，产生具有优异感官质量的产品。一种制备鸡肉汤的方法，包括直接混合鸡肉提取物和鸡肉的步骤; 使混合物脱水; 并从脱水混合物中形成粉末。制造粉末鸡肉汤，其包含鸡肉和鸡肉提取物和/或骨提取物的脱水混合物，其中所述鸡肉和/或骨提取物在脱水之前直接与鸡肉混合。

9. 发明申请

US20190230964A1 CALCIUM ENRICHED SEAFOOD PRODUCT 审中-公开
公开(公告)号：US20190230964A1
公开(公告)日：2019-08-01
申请号：US16070240
申请日：2018-01-26
申请人： THAI UNION GROUP PUBLIC COMPANY LIMITED
发明人： Tunyawat KASEMSUWAN , Supaporn BOONTIANG
IPC分类号： A23L13/40 , A23L13/00 , A23L13/10
CPC分类号： A23L13/432 , A23L13/06 , A23L13/10 , A23L17/00 , A23L17/10 , A23V2002/00
摘要： A calcium enriched shelf stable according to this invention, which can be a chilled or frozen tuna or salmon products or other similar shelf stable, can provide a considerable bone health benefit to consumers by providing as much as 400 mg/100 g of available calcium in the finished product. This invention comprising the additional calcium supplement wherein the amount of calcium in final product is in the range of 0.5 to 5.0% (w/w) of the total weight of said product and wherein the sources of additional calcium supplement can be selected from raw or partially purified animal or fish bone or partially purified fish bone or inorganic calcium compound.

10. 发明申请

US20180192657A1 Method of Producing Protein Chip Infused With Meat 审中-公开
公开(公告)号：US20180192657A1
公开(公告)日：2018-07-12
申请号：US15870328
申请日：2018-01-12
申请人： Scott T. Repinski
发明人： Scott T. Repinski
IPC分类号： A21D2/34 , A21D2/36 , A21D2/40 , A21D13/064 , A23L7/13
CPC分类号： A21D2/34 , A21D2/36 , A21D2/40 , A21D13/064 , A23L7/13 , A23L13/10 , A23L19/19 , A23P30/20 , A23V2002/00 , A23V2300/16 , A23V2300/31
摘要： Chips infused with meat are produced according to the disclosed method. The method includes preparing a dough mixture by mixing at least one of a grain component and a vegetable component with water in a mixer and transporting the dough mixture from the mixer into an extruder. In the extruder, a ground meat product is introduced into the dough mixture to form a meat-infused dough mixture which is then extruded and cooked to make the chips. Typically, after extrusion, the meat-infused dough mixture will be cut and fried.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式