КОМПОЗИЦИЯ ДЛЯ УДАЛЕНИЯ ХИМИЧЕСКИХ И МИКРОБИОЛОГИЧЕСКИХ ЗАГРЯЗНЕНИЙ С ПОВЕРХНОСТИ ПИЩЕВЫХ ПРОДУКТОВ ЖИВОТНОГО И РАСТИТЕЛЬНОГО ПРОИСХОЖДЕНИЯ

Изобретение касается композиции, пригодной для очистки пищевых продуктов животного и растительного происхождения, в частности для удаления микробных загрязнений и антисанитарных веществ с поверхности свежей рыбы, свинины, яиц, фруктов, овощей и др. В композицию входит сульфат натрия, суспендирующий агент, карбоксиметилцеллюлоза, пропиленгликоль, по меньшей мере одно поверхностно-активное вещество, по меньшей мере один секвестрант, противообезвоживающее вещество, буферный агент и эмульгатор. В композиции полностью отсутствуют дезинфицирующие и противобактериальные вещества. При этом ее использование дает прекрасные результаты в плане устранения бактериальных и химических загрязнений одновременно. Композиция не изменяет текстуру продукта и не ухудшает его качество. 7 з.п. ф-лы, 10 табл.

Вяленое мясо

Изобретение относится к мясной, мясоперерабатывающей промышленности и рыбоперерабатывающей промышленности, а именно к производству вяленых продуктов. Способ изготовления вяленого продукта характеризуется тем, что включает подготовку сырья: говядину жилованную высшего сорта, и/или свинину жилованную нежирную с содержанием жировой ткани не более 10%, и/или филе курицы, выделенное с грудной части тушек кур и обезжиренное, или рыбу нарезают на кусочки, погружают и выдерживают кусочки при температуре 20-40°С в течение 1-2 ч в 3% растворе фермента протеаза бактериальная щелочная Протозим, при этом раствор фермента готовят в 7-8% растворе соли с пониженным содержанием натрия «Валетек» с добавлением активизированного бактериального концентрата, содержащего молочнокислые палочки, затем дают стечь жидкости и на поверхность продукта наносят специи, раскладывают мясные кусочки на решетки и сушат в течение 3-4 ч при температуре 52±2°С, затем в течение 0,5-1,5 ч при температуре 70±2°С, затем снова при ...

СПОСОБ НЕПРЕРЫВНОЙ БАКТЕРИЦИДНОЙ ОБРАБОТКИ ПОРЦИЙ ПИЩЕВОГО МЯСА И УСТРОЙСТВО ДЛЯ ЕГО ОСУЩЕСТВЛЕНИЯ

... 1. Способ непрерывной бактерицидной обработки серии порций (2) пищевого мяса, в частности, тушек птицы, при котором поверхность каждой порции приводится в контакт с бактерицидным раствором тринатрийфосфата внутри обрабатывающей камеры (8), отличающийся тем, что распылением упомянутого раствора внутри камеры создают туман, который пропускают через указанные порции. 2. Способ по п.1, отличающийся тем, что капельки тумана имеют диаметр порядка 0,05 мм. 3. Способ по п.1 или 2, отличающийся тем, что при необходимости после частичного обезжиривания отводят жидкость, стекающую в виде капель с указанных порций (2). 4. Способ по п.3, при котором раствор содержит преимущественно тринатрийфосфат в качестве бактерицидного вещества, отличающийся тем, что (в чане 5) в осадок переводят фосфор, содержащийся в жидких отходах, перед отводом последних, в частности, посредством реакции с CaCl2. 5. Способ по п.4, отличающийся тем, что (в фильтр-прессе 7) прессуют шламы, образовавшиеся при осаждении, направляют ...

ОТСАДОЧНЫЙ МЕШОК, ЗАГОТОВКА И СПОСОБ ЕГО ИЗГОТОВЛЕНИЯ

... 1. Одноразовый отсадочный мешок, содержащий контейнер из полимерной пленки, отличающийся тем, что отсадочный мешок по существу выполнен из тонкостенной полимерной трубки, при этом ориентированная наружу поверхность отсадочного мешка имеет шероховатую поверхностную структуру.2. Отсадочный мешок по п.1, отличающийся тем, что шероховатая поверхностная структура сформирована по меньшей мере одним из следующих приемов: добавлением к материалу, из которого изготовлена тонкостенная полимерная трубка, крупинок, зерен или чешуек; прокатыванием полимерной трубки через рельефные валки; нанесением лака с добавлением крупинок, зерен или чешуек на ориентированную наружу поверхность пленки.3. Отсадочный мешок по п.1 или 2, отличающийся тем, что ориентированная наружу поверхность полимерной пленки содержит повышающие трение составляющие.4. Отсадочный мешок по п.1 или 2, отличающийся тем, что тонкостенная полимерная трубка выполнена предпочтительно из полиолефинового пластика.5. Отсадочный мешок по п.1 ...

VERFAHREN ZUR VERBESSERUNG DES GESCHMACKES, DES GERUCHES ODER DER FARBE EINES EINGEMACHTEN MUSCHELFLEISCHERZEUGNISSES

Verfahren zum Herstellen von Rohpökelwaren

Verfahren zur Verhinderung der Gerinnung von Schlachttierblut

A method for deodorizing aquatic animal products

Products of marine animals, especially fish meals, are deodourized by extraction with an organic solvent for fats, e.g. hexane or trichloroethylene and treatment with an aqueous solution of a sodium, potassium or ammonium sulphite or of cadmium or mercuric chloride, and then filtering or centrifuging off the solution and decomposing or removing the remaining treating substance, the fish material being finally dried. In the product may be incorporated an antioxidant, e.g. a propyl or amyl gallate, ethyl pyrocatechuate, butylated hydroxy anisole, dibutyl hydroxy toluene, nordihydroguaiaretic acid, or a substance such as sorbitol, ascorbic acid, araboascorbic acid, gluconic acid, glucose, citric acid, thiourea, thiolactic acid, thioacetic acid or thioglycol capable of forming a chelate compound with heavy metal ions.

A process of reducing surface contamination in meat and meat products

... 1,013,936. Surface-pasteurizing meat. SLAGTERIERNES FORSKNINGSINSTITUT. Sept. 27, 1962 [Sept. 30, 1961], No. 36723/62. Heading A2D. The surface contamination of meat and meat products, including raw, cured and smoked meats, particularly pork meat to be cut up for the preparation of tinned hams, is reduced by scalding or surfacepasteurizing the meat or meat products using an aqueous, nitrite-ion containing solution. There is preferably employed a solution of sodium, potassium or other alkali-metal nitrite, or "nitrite salt" (sodium chloride containing 0.5-0.6% sodium nitrite) providing 0.15-0.3% by weight of nitrite. Nitrous acid or nitrates with reducing substances can also be employed. The meat or meat products may be dipped into, or sprayed or doused with, the solution at a temperature in the vicinity of the boiling point, for a period of between 2 and 10 seconds.

PRESVERATION OF CRUSTACEA

... 1449649 Preserving crustacea GUTIX SA 21 Dec 1973 [14 May 1973] 59327/73 Heading A2D An additive for inhibiting melanosis in crustacea comprises a mixture of 25-35% magnesium carbonate, 40-60% of citric acid and 15-25% of a sulphide, bisulphide or metabisulphide of soda or potash, each of the three ingredients passing through a 400 mesh/- sq. cm. sieve. The additive is prepared by milling each of the three components to the desired mesh size, mixing the three components in the required proportions, packing the resultant product into bags and hermetically sealing said bags. Crustacea may be preserved by placing 20 gms of additive per kgm of crustacea in a container, adding the crustacea and then I litre of water per kgm of crustacea, the crustacea being removed after 10 mins, and frozen or chilled in ice.

Method of preparing fish, whale meat and other alimentary substances for storage or transport

Fish, meat, whale meat, and other food is preserved by treatment with a dilute polyborate solution obtained by heating a solution containing borax and boric acid for at least an hour and usually several hours at a temperature above 70 DEG C. Borax is preferably present in considerable excess of the boric acid, for example in the ratio 5:1. Sea or fresh water or aqueous solutions may be used in preparing the polyborate solution, and other substances, for example preservatives such as salicylic acid, and small quantities of glycerine, for example 0,2-1 per cent, may be added. The solution is used as soon as possible after preparation, and is more effective when used warmer or colder than the material treated. The material may be brushed with the solution or dipped or immersed in it. When the solution has been prepared for some time, it may be heated to 70-100 DEG C. before use. Fish may be treated whole or in subdivided condition, and other food, for example whale meat, may be in pieces of ...

Method of treating whale meat for storage and transport

... 333,898. Hansen, D. A. Jan. 28, 1929, [Convention date]. Void [Published under Sect. 91 of the Acts]. Preserving whale &c. meat.-Whale and othei kinds of meat are preserved by treatment with a dilute solution containing sodium biborate and boric acid. Preferably the solution contains a comparatively small proportion of boric acid. The solution is preferably produced from boric acid and borax under such conditions and so shortly before use that the formation of polyborates takes place while the solution is in contact with the meat. Other preservatives may be added to the solution. The whale meat may be treated by brushing with, dipping into or immersion in, the solution which may be weak, for example 0.5-1 per cent, and may be prepared by using fresh or sea water. In an example, fresh whale meat is cut into pieces which are immersed for some time in a solution containing 4.5 gm. boric acid, 5 gm. sodium biborate, and 0.5 gm. salicylic acid to one litre of water. The meat is then packed & ...

A process for preserving fish and fish derivatives

... 290,292. Hansen, D. A. May 10, 1928. [A Specification was laid open to inspection under Sect. 91 of the Acts, May 13, 1928]. Antiseptics.-Fish or parts of fish are preserved by treatment with a solution containing sodium biborate and a small proportion of boric acid. Salicylic acid and other preservatives may also be added. The solution may be made in fresh or sea water. Examples are given in the Specification. The Specification as open to inspection under Sect. 91 (3) (a) comprises also the use, for preserving fish, of a solution containing sodium biborate and an equal or preferably smaller amount, of an acid preservative substance. This subject-matter does not appear in the Specification as accepted.

Improvements in or relating to treating comestibles

... 311,317. Atlantic Coast Fisheries Co., (Assignees of Taylor, H. F.). May 9, 1928, [Convention date]. Preserving fish, meat, poultry, &c.-In preserving fish, meat, poultry, and other flesh foodstuffs, they are treated with a solution of a buffer salt or of an alkali to increase their PH value to such an extent that they hold their water content firmly and exhibit a tendency to swell. The treatment is particularly adapted to materials to be cold stored. In treating fish such as haddock and cod the PH value is brought to about 7 preferably by using trisodium citrate, trisodium phosphate, sodium carbonate, sodium hydroxide, or the corresponding potassium or ammonium derivatives, preferably in aqueous solution. Sodium chloride and other material and harmless salts which by osmotic pressure will prevent the foodstuffs absorbing extraneous water may also be added. A substance which will prevent loss of colour may also be included, and may in the case of fish consist of sodium, potassium, or other ...

Manufactoring process of an additive product for employment in preserve shellfish in order to avoid the mélanose.

VERFAHREN ZUM KONSERVIEREN VON ROHEM PROTEINHALTIGEM MATERIAL

PROCEDURE FOR A SALTS OF KABELJAU AND OTHER KINDS OF SEA ANIMAL

PROCEDURE FOR THE CONTINUOUS PRODUCTION OF DRIED AND THIN MEAT, RE+PROCESSES IN CHOPPING MEAT PLATES

BACTERIELDEKONTAMINIERUNGSLÖSUNG FOR FOOD AND USE PROCEDURES

Method and apparatus for evacuating pockets of injected fluid in meat products

METHOD FOR PRESERVING FOOD USING METAL-MODIFIED APATITE AND FOOD CONTAINER USED THEREIN

Method for storing substances in organic solids

The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in that the weight ratio of the organic solid matter to the resolution is 0.5:1, or greater. A solid food (fruit, roots, vegetables, meat, or fish), wood or bark (commercial timber, tooth picks) are used for an organic solids.

Cold storage unit, moving body, ice slurry supply system, transport system for cold storage articles, cold storage method for cold storage articles, and transport method for cold storage articles

Provided is a cold storage unit that has a high cold storage capacity, does not generate carbon dioxide, and enables recycling of the cold source. Also provided are a moving body and an ice slurry supply system. In the cold storage unit 1, a casing 4 that defines a cold storage space 5 has a heat-insulated structure, a partition wall 6 opposite the casing 4 is provided in at least the top portion of the cold storage space 5, and an ice slurry 3 that is a mixture of brine and flake ice obtained by freezing the brine is filled into a gap 50 between the casing 4 and the partition wall 6. In addition, it is possible to provide a supply opening 40 for supplying the ice slurry 3 into the gap 50 and a discharge opening 41 for discharging the ice slurry 3 from the gap 50.

Method and installation for continuous bactericidal treatment of edible meat portions

Solution useful for bacterial decontamination of foodstuffs and method for using same

COMPOSITION AND METHOD FOR CURING MEAT PRODUCTS AND SUPPRESSION OF NITROSAMINES

ANTIMICROBIAL POLYPHOSPHATES IN FOOD PROCESSING

Polyphosphates control the growth of bacteria during food processing. These compositions comprise antimicrobial polyphosphates alone or in combination with organic acids and/or their salts and are effective in food-related applications, including: cleaning compositions to disinfect the surface of food and to clean and disinfect equipment used in food processing, and compositions to be added to food to inhibit the growth of microorganisms responsible for foodborne diseases and spoilage during distribution and storage.

DERIVATIVES OF D-AMINO ACIDS HAVING ANTI-MICROBIAL PROPERTIES

... 3247-179 TITLE DERIVATIVES OF D-AMINO ACIDS HAVING ANTI-MICROBIAL PROPERTIES INVENTORS Alenka Paquet Khalil Rayman N-acyl-D-amino acid derivatives having anti-microbial activity, particularly against organisms such as Clostridium botulinum have been developed. These compounds may be used in conjunction and in admixture with other food additives.

CONTROL OF NITROSAMINE FORMATION IN NITRITE CURED MEAT WITH 1,2,3,4-TETRAHYDRO-QUINOLINE COMPOUNDS

CONTROL OF NITROSAMINE FORMATION IN NITRITE CURED MEAT WITH 1,2,3,4-TETRAHYDRO-QUINOLINE COMPOUNDS THe formation of nitrosamines in cooked, nitrite cured meat products is reduced or eliminated by using certain 1,2,3,4tetrahydroquinoline compounds, such as 1,2,3,4-tetrahydro-2,2,4-trimethyl-6-ethoxyquinoline in the curing mixtures or to treat the cured meat.

INCREASED SHELF-LIFE FOR REFRIGERATED FISH

C-7724 INCREASED SHELF-LIFE FOR REFRIGERATED FISH Fish fillets can be storage stabilized and yield stabilized by means of a composition containing an alkali metal hexametaphosphate, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.

PROCESS FOR SHUCKING AND EVISCERATING SCALLOPS

METHOD FOR PROCESSING WHOLE MUSCLE MEAT

A method for producing a processed meat product begins at the supplier, where whole muscle meat is reduced into whole muscle meat pieces and the pieces may be macerated to increase their surface area. Prior to shipment of the whole muscle meat from the supplier to the meat processing plant, the whole muscle meat pieces are mixed with an initial ingredient mixture to create a raw base mixture and then packed into a container. The containers are shipped to a meat processing plant, whereby upon receipt of the raw base mixture at the processing plant, the raw base mixture is mixed with a customized ingredient mix to create a processed whole muscle mixture. The processed whole muscle mixture may then be stuffed and thermally processed.

BACON PRODUCT AND PROCESSING METHOD

A processed meat product such as bacon and a process for treating meat cuts for use in the production of a processed meat product. Particulate meat material is mixed with a pickle solution to form a mixture. The pickle solution and meat material mix ture is fed through a reduction mill to form a suspension. The temperature of the suspen sion is raised during milling to approximately 45.degree.F or higher. Subsequent to milling the temperature of the suspension is decreased to approximately 32.degree.F or lower. The cooled su spension is then injected into a meat cut. The injected meat cut is then thermally treated to form a bacon or bacon-like product having an increase in weight of 0% to 49% above the weigh t of the meat cut prior to injection.

METHOD OF PREPARING FULLY COOKED BACON DERIVED FROM PORK BELLIES

Methods of curing and processing pork bellies into fully coked bacon have be en developed that eliminates the need for smokehouse treatment with a dramatic reduction in processing time and cost. The methods of the present invention employ a single cooking step that both fully cooks a pickle solution infused pork belly and achieves the necessary weight reduction to meet the regulatory product definition for fully cooked bacon. The methods of the present invention may be employed for either strip form or circular form bacon.

METHOD OF PREPARING FULLY COOKED BACON DERIVED FROM PORK BELLIES

Methods of curing and processing pork bellies into fully coked bacon have been developed that eliminates the need for smokehouse treatment with a dramatic reduction in processing time and cost. The methods of the present invention employ a single cooking step that both fully cooks a pickle solution infused pork belly and achieves the necessary weight reduction to meet the regulatory product definition for fully cooked bacon. The methods of the present invention may be employed for either strip form or circular form bacon.

Procédé de préparation d'un produit prêt à la consommation

Verfahren zur Herstellung von kochsalzarmen haltbaren Fleischwaren

Apparatus for degassing hams and use thereof

Line for moulding hams

The moulding line comprises several devices, including a distribution table (1) with two branches in the shape of a U, located in an inclined plane descending towards the end of the branches of the U. In this manner, it suffices to raise and incline a mixer (blender) (10) with the aid of an elevator (9) in order to discharge a mass of mixed (blended) hams onto a retractable tablet (12) located at the top of the distribution table (1): the mass of hams will flow by gravity into the branches of the distribution table. Moulds are conveyed empty by a roller conveyor (13). After having been filled manually at the work tables (2) arranged in herringbone fashion on the outer side of the branches of the distribution table, the moulds are removed by means of a conveyor (3) which enables them to slide as far as the immediate vicinity of a degassing apparatus (5), and then of a ham press (7). The shape of the distribution table (1) and the linear arrangement of the other devices makes it possible ...

USEFUL SOLUTION FOR the BACTERIAL DEVOLUTION OF FOODSTUFFS ETSON PROCEEDED Of USE

PROCESS AND MACHINE TO TREAT SMALL FRESH SHELLFISH

Poultry processing

METHOD FOR THE TREATMENT OF RED FISH ROE

Composition phosphated for the treatment of meat food

Preservative treatment of meat before nitrite treatment - with compsn. contg. glucose oxidase, glucose and catalase

Rough animal matter conservation and storage

METHOD AND APPARATUS FOR SIMULTANEOUSLY FRACTIONATING A PLURALITY OF CRUDE OILS

METHOD FOR PROCESSING ABALONE

The present invention provides a method for processing abalone, to allow a consumer to store high quality abalone and improving texture of the abalone. According to the present invention, the method comprises the following steps: (S100) shelling live abalone, removing internal organs from the abalone, and immersing the abalone in water including deep ocean water for a first time to perform aging; (S110) slicing and processing the flesh (220) of the aged abalone into abalone slices (210); freezing the abalone slices (210) for a second time; and (S130) performing, at least twice, a process of immersing the abalone slices (210) in cold water of -2 to 1°C for a third time to form moisture on the surface of the abalone slices (210), and exposing the abalone slices to air at room temperature to make the moisture changed, so as to from an ice layer (210b) on the surface of the abalone slices (210). COPYRIGHT KIPO 2016 (BB) End (S100) Shell live abalone, remove internal organs from the abalone, ...

메주가루를 이용한 액젓의 제조방법 및 이에 따라 제조된 액젓

... 본 발명은 메주가루를 이용한 액젓의 제조방법 및 이에 따라 제조된 액젓에 관한 것으로, (S1) 액젓과 액젓 중량의 0.5 내지 10 중량%의 메주가루를 혼합하는 단계; (S2) 상기 액젓, 메주가루, 표고버섯 가루 및 전분가루 혼합물을 7내지 70일 동안 10 내지 32℃에서 발효시키는 숙성 단계; 및 (S3) 상기 숙성된 액젓 혼합물을 여과하여 앙금을 제거하는 단계를 포함하는 본 발명에 따라 제조된 액젓은 우리나라 전통발효식품을 응용하여 젓갈의 비린내 및 불쾌감을 주는 특유의 잡내를 없애고 감칠맛을 현격히 증진시켜 정미성을 높아져 어느 요리에나 어울려 다용도로 활용할 수 있다. 또한, 감칠맛이 증진되면서 단맛과 짠맛이 동반하여 상승됨으로써 염도는 저하되어 나트륨과 당의 섭취를 줄일 수 있어 우리나라 뿐만 아니라 세계적으로 유용하게 이용될 수 있을 것으로 기대된다.

PROCESSED FISH MEAT, FISH MEAT MATERIAL PREPARED BY USING THE SAME, AND PROCESS FOR PRODUCING PROCESSED FISH MEAT

METHOD OF SALTING SAURY TO REMOVE FISHY SMELL AND INCREASE TEXTURE

The present invention relates to a method of salting a saury to remove fishy smell and increase texture, and more particularly, to a method of salting a saury to remove the distinctive bad flavor and fishy smell of the saury and increase texture by using persimmon vinegar and grape wine. According to the present invention for this purpose, the method of salting a saury is characterized by including the following steps: cutting the suary open to remove guts and grills and wash the saury; dipping the washed saury in a persimmon vinegar diluted solution; removing the diluted solution from the saury dipped in the persimmon vinegar diluted solution; dipping the saury without the diluted solution in a red grape wine diluted solution containing onion juice and grape juice; removing the diluted solution from the saury dipped in the red grape wine diluted solution; salting the saury without the red grape wine diluted solution with sun-dried salt to complete the salted saury; and rapidly cooling ...

Preservation of crustacea

A composition for the preservation of crustacea is described. This composition contains magnesium carbonate, citric acid and an inorganic metabisulfite, and is effective in preserving crustacea particularly by preventing melanosis.

Carbohydrate food products resistant to Clostridium botulinum and the formation of enterotoxin

The growth of Clostridium botulinum and the formation of enterotoxin in carbohydrate food products, such as honey, is inhibited by adding to the carbohydrate food products an effective amount of a compound selected from the group consisting of hypophosphorous acid and its nontoxic water-soluble salts. Such additives may be present in combination with minor amounts, for example 40 ppm, of sodium nitrite.

Method for treating food

Es wird ein Verfahren zur Behandlung von Lebensmitteln wie Frischfleisch, Fleischwaren, Fleischerzeugnissen, Fleischzubereitungen und Fisch beschrieben, bei dem das Lebensmittel an seiner Oberfläche mit einem oder mehreren Gewürzstoffen versehen wird, welche zum Eindrücken in das Innere des Lebensmittels vorgesehen sind. Das mit den Zusatzstoffen versehene Lebensmittel wird in einem luftdicht verschließbaren Raum in einer von der Außenatmosphäre verschiedenen Gasatmosphäre während einer vorgegebenen Zeit gelagert. Während der Lagerung wird in dem luftdicht verschließbaren Raum ein über dem Atmosphärendruck liegender Druck aufgebaut, durch den ein zumindest teilweises Eindringen der Zusatzstoffe in das Innere des Lebensmittels erfolgt. Alternativ oder zusätzlich ist es auch möglich, dass Teilbereiche im Inneren des Lebensmittels mit einem oder mehreren Zusatzstoffen versehen werden, welche durch die Druckanwendung im Inneren des Lebensmittels verteilt werden.

СПОСОБ ПРИГОТОВЛЕНИЯ ТУЗЛУКА

Способ включает растворение соли водой, для чего соль размещают слоем на дне емкости и прокачивают через нее снизу вверх воду. Соляной раствор плотностью 1,19-1,20 кг/л отводят через участок емкости, размещенный выше верхней границы слоя соли, очищают его от примесей и обеззараживают прокачкой через ультрафильтрационный модуль, выполненный на полых волокнах. Воду используют с температурой не выше температуры тузлука, прокачиваемого через ультрафильтрационный модуль. Из солеконцентратора отводят насыщенный при принятой рабочей температуре раствор соли, для чего скорость подъема воды в емкости поддерживают такой, чтобы фронт водяного столба проходил через слой соли не быстрее чем за 10-15 минут. Изобретение обеспечивает снижение интенсивности выпадения соли в полых волокнах ультрафильтрационного модуля. 5 з.п. ф-лы, 1 ил.

УСТРОЙСТВО ДЛЯ ПРОИЗВОДСТВА ЛЬДА, ПОДВИЖНЫЙ ОБЪЕКТ, УСТРОЙСТВО ДЛЯ ПРОИЗВОДСТВА ЧЕШУЙЧАТОГО ЛЬДА И СПОСОБ ПРОИЗВОДСТВА ЧЕШУЙЧАТОГО ЛЬДА

Устройство для производства льда содержит блок производства льда, который имеет поверхность производства льда и блок охлаждения поверхности производства льда, блок подачи рассола для подачи рассола на поверхность производства льда, блок сбора льда. Устройство для производства льда выполнено таким образом, что удовлетворяется формула Y=f(x1), где Y – скорость производства льда, а х1 - теплопроводность поверхности производства льда в блоке производства льда. Устройство для производства чешуйчатого льда содержит блок производства льда, блок подачи рассола и блок сбора льда. Блок производства льда дополнительно включает барабан, включающий внутренний цилиндр, внешний цилиндр, и зазор между внутренним и внешним цилиндрами, блок подачи хладоносителя в зазор, блок подачи рассола дополнительно включает блок снятия льда, образованного от налипания рассола. Устройство для производства чешуйчатого льда выполнено таким образом, что удовлетворяется формула Y=f(x1), где Y – скорость производства льда ...

Improvements in or relating to the preservation of meat, pork, fish or the like

... 431,994. Preserving meat, fish, &c. JOHANSSON, K. A., Lulea, and WALLSTROM, J. A., Notviken, both in Sweden. Nov. 27, 1934, No. 34095. [Class 49] In treating meat pork, fish, or like food materials prior to storage with vacuum for extracting blood and other liquids and with common salt which is forced into the materials by pres. sure, the materials are first placed in cases or the like, e.g. of tar-free wood or of rust-proof sheet metal, with salt and then subjected to the vacuum and the pressure treatment. The apparatus used may consist of a sheet-metal cylinder 1 one end of which has a door 2 which can be shut airtightly. The cases are placed on shelves 5 beneath which extends a heating pipe 13 by which heat may be applied during the process. The cylinder 1 can be connected to a compressed air pump and to a vacuum pump through a pipe 7 having a valve 8. A cock 12 is provided for restoring pressure to normal, and a cock 11 for use while cleaning the cylinder 1. The vacuum treatment may ...

Improvements in preventing struvite formation in thermally treated seafoods

Struvite formation in the thermal treatment and canning of sea foods which are subject to the accumulation of struvite crystals, is prevented by introducing into the can 0.025 to 0.2 per cent of aluminium sulphate, Al2(SO4)3.18H2O, based on the combined weight of sea food and brine or water in the can. The aluminium sulphate may be introduced dissolved in water, as powder or tablet. According to an example, a 4.86 grams salt tablet containing 200 milligrams of the crystalline aluminium sulphate was added to a 200-gram tin can, followed by 128 grams solid shrimp and 72 grams water; the filled can was sealed under vacuum and heat-treated. Struvite-forming sea foods referred to are shrimp, crayfish, lobsters, the King and Dungeness crabs of the Pacific Ocean, fish such as tuna, bonita, salmon and the cod family.

... 315,752. Naamlooze Vennootschap Wederlandsche Darmindustrie. July 17,1928, [Convention date]. Void [Published under Sect. 91 of the Acts]. Antiseptics.-Raw intestines or bladders of animals are preserved by immersion in solutions containing sulphites, such as sodium sulphite or bisulphite, or hydrosulphites such as sodium hydrosulphite or mixtures of these salts. A solution containing 5-1.5 per cent of sodium bisulphite may be employed.

In a processing step on the flat coolie obtaining machine manufactured sock and procedure for its production.

MORE LAKEBEHÄLTER WITH FILTER SYSTEM

PROCEDURE FOR MANUFACTURING ROHPÖKELWAREN

PROCEDURE FOR CONSERVING MEAT GOODS.

PROCEDURE FOR CONSERVING RAW PROTEINHALTIGEM MATERIAL

Longlife packaging

Spoilage resistant packaging includes one or more anti-spoilage agents in the form of an anti-microbial agent in an amount effective to prevent or reduce the chance of spoilage of an item stored in the packaging due to microorganisms. A preferred form of the anti-microbial agent is a composition containing silver or a silver component, such as silver compound. In one form the silver compound is, an inorganic salt of silver, optionally combined together with another metal or other anti-microbial agent. An effective dosage of the anti-microbial agent is incorporated into the material from which the packaging is manufactured so as to either contact directly the item being stored in the packaging or be released to the atmosphere or environment within the packaging to counteract the effects of spoilage of the item by microorganisms. The advantage of using the anti-microbial agent is that the shelf life of the item stored in the packaging is extended whilst preserving the qualities of the item ...

METHOD FOR PRESERVATION OF MEAT PRODUCTS

NITRITE CURED MEAT INCLUDING PHOSPHATE AND ALKALI

METHOD FOR PRESERVATION OF MEAT PRODUCTS

PR-6534 METHOD FOR PRESERVATION OF MEAT PRODUCTS of the Invention The compound 3-(4-tolylsulfonyl) acrylonitrile has been found effective in inhibiting the growth of Clostridium botulinum and consequent production of toxin, in meat products on storage.

CONTROL OF NITROSAMINE FORMATION IN NITRITE CURED MEAT

Nitroxide derivatives of 1,2-dihydro- and 1,2,3,4tetrahydro-6-alkoxyquinolines are used for reducing or eliminating the formation of undesirable nitrosamines which are generated when nitrite cured meat, such as bacon, is cooked at the temperatures usually attained during frying, grilling or broiling.

ADDITIVE FOR MEATS

TITLE ADDITIVE FOR MEATS The addition of suitable amounts of certain phosphoruscontaining acid salts and tertiary-butylhydroquinone to nonnitrite containing meat products impart taste qualities equivalent to that provided by sodium or potassium nitrite, and when used in conjunction with preservatives such as the parabens or sorbates and colorants such as erythrosine, effectively reproduce the total qualities of the aforesaid nitrites.

ICE, REFRIGERANT, ICE PRODUCTION METHOD, METHOD FOR PRODUCING COOLED ARTICLE, METHOD FOR PRODUCING REFRIGERATED ARTICLE OF PLANT/ANIMAL OR PORTION THEREOF, REFRIGERATING MATERIAL FOR PLANT/ANIMAL OR PORTION THEREOF, METHOD FOR PRODUCING FROZEN FRESH PLANT/ANIMAL OR PORTION THEREOF, DEFROSTED ARTICLE OR PROCESSED ARTICLE THEREOF, AND FREEZING MATERIAL FOR ...

Provided are: ice which has excellent cooling capacity; a production method therefor; a method for producing a cooled article; and a refrigerant. Also provided are: ice in a non-separating state; and a production method therefor. The present invention pertains to ice which satisfies conditions (a) and (b) and is from a liquid that includes an aqueous solution comprising a solute. (a) The temperature of the ice after melting completely is less than 0°C. (b) The rate of change of the solute concentration in the aqueous solution generated from the ice in the melting process is 30% or lower. The refrigerant of the present invention includes said ice. The refrigerant also includes water which comprises the same solute as the solute included in the ice, wherein the ratio of the concentration of the solute in the ice and the concentration of the solute in the water is preferably 75:25 to 20:80.

MEAT INJECTION SYSTEM

LOW-NITRITE COMPOSITION FOR CURING MEAT AND PROCESS FOR PREPARING LOW-NITRITE CURED MEAT PRODUCTS

A low-nitrite composition for curing meat comprising: (i) a nitrite, (ii) a pigment and (iii) an antioxidant. The composition confers to cured meat colour characteristics which compare favourably to full-nitrit e cured meat obviating the disadvantages of full-nitrite cured meat. Further disclosed is a process for preparing a low-nitrite cured meat product comprising the steps of: (i) adding to a meat product an effective amount of a low-nitrite meat curing composition comprising an effective amount of a nitrite, a pigment and an antioxidant; (ii) distributing the meat curing composition substantially evenly throughout the meat product; and (iii) processing the meat product having the meat curing composition distributed therein. Still further disclosed is a process for preparing low-nitrite cured solid meat product comprising the steps of: (i) preparing a dispersion of a low-nitrite meat curing composition comprising an effective amount of sodium nitrite, a pigment and an antioxidant; (ii ...

LOW-NITRITE COMPOSITION FOR CURING MEAT AND PROCESS FOR PREPARING LOW-NITRITE CURED MEAT PRODUCTS

A low-nitrite composition for curing meat comprising: (i) a nitrite, (ii) a pigment and (iii) an antioxidant. The composition confers to cured meat colour characteristics which compare favourably to full-nitrite cured meat obviating the disadvantages of full-nitrite cured meat. Further disclosed is a process for preparing a low-nitrite cured meat product comprising the steps of: (i) adding to a meat product an effective amount of a low-nitrite meat curing composition comprising an effective amount of a nitrite, a pigment and an antioxidant; (ii) distributing the meat curing composition substantially evenly throughout the meat product; and (iii) processing the meat product having the meat curing composition distributed therein. Still further disclosed is a process for preparing low-nitrite cured solid meat product comprising the steps of: (i) preparing a dispersion of a low-nitrite meat curing composition comprising an effective amount of sodium nitrite, a pigment and an antioxidant; (ii ...

Treatment of dehydration of flesh of animals, for their consumption

A method for improving the properties of animal and vegetable albumin

PROCEEDED Of IMPROVEMENT OF the ODOR, the SAVOUR AND the COLOR OF PRESERVE PRODUCTS CONTAINING CLAMS

METHOD OF PROCESSING AURELIA AURITA INTO FOOD

The present invention provides a method of processing Aurelia aurita all discarded into an edible food. The present invention is characterized by comprising: (S1) a capturing step of capturing Aurelia aurita with a net and inputting the Aurelia aurita to a fresh water tank of a vessel; (S2) a transporting step of transporting the captured Aurelia aurita to the vessel; (S3) a washing and selecting step of removing mesoglea and tentacles from the Aurelia aurita and sorting out Aurelia aurita having scratches which has no market value, and then storing the remaining Aurelia aurita on a wicker tray to remove water; (S4) a salting step of adding and then storing for 48 hours until a moisture content of the Aurelia aurita becomes 60-70%, 200 parts by weight of the Aurelia aurita which has been subjected to washing and selection step (S3), in a salt solution in which 20-40 parts by weight of salt and 1-3 parts by weight of potassium are mixed with 100 parts by weight of water; (S5) a solidification ...

METHOD FOR PROCESSING MACKEREL BY USING ALLIUM HOOKERI CONCENTRATE

The present invention provides a method for processing mackerel by using an Allium hookeri concentrate, and more specifically, to a method for processing mackerel by using an Allium hookeri concentrate, comprising the following steps of: (a) separating root of Allium hookeri from leaf, stem, young stem, flower, and root of Allium hookeri to wash the same; (b) inserting the washed root of Allium hookeri into a mixer, a juicer, a juicer for green vegetable, or a juice extractor to manufacture the Allium hookeri concentrate; (c) cutting the abdomen of mackerel to remove internal organs from the mackerel and washing the mackerel; (d) coating the Allium hookeri concentrate on the washed mackerel; (e) vacuum-packing the coated mackerel; and (f) rapidly cooling the vacuum-packed mackerel. According to the present invention, when the mackerel is cooked, fishy smell and odor are not generated, and a problem of scattering oil and causing smoke can be solved. Moreover, excellent effects in anticancer ...

METHOD FOR PRESERVING FOOD USING METAL-MODIFIED APATITE AND FOOD CONTAINER USED THEREIN

A food preservation method in which food is contained in a food container having an inner side to which adhered is metal-modified apatite such that part of the metal atoms in its apatite crystalline structure is a photocatalytic metal or in a food container made of a material to which such metal- modified apatite is added, and the food container is placed in a dark place at least for a certain time. © KIPO & WIPO 2007 ...

PROCESSED PORK PRODUCT CONTAINING HIGH CONCENTRATION OF PORK-DERIVED COLLAGEN AND METHOD FOR PREPARING THE SAME

Provided is a method for preparing a processed pork snack containing a high concentration of pork-derived collagen by a process, including the following steps: step (1) of washing and cutting of raw material pork); step (2) of pork boiling; step (3) of pork cooling and fat removal; step (4) of cutting according to size, water removal, cutting and preservative addition; step (5) of natural drying, drying at 18 to 30° C.; step (6) of baking at low-temperature drying in an oven; step (7) of boiling; step (8) of natural drying; step (9) of heating and puffing at instantaneous high temperature under pressure; and step (10) of treating the puffed collagen with a carrier such as a sweetener or a preservative. 3. The method of claim 2 , wherein the boiling of pork in step (2) comprises removing fat by dipping the pork segments in a boiling water at 100° C. for 2-3 hours or boiling the pork segments at 100° C. for 2-3 hours.4. The method of claim 2 , wherein the ginger powder in step (2) is added in an amount of 5 wt % based on the weight of the pork.5. The method of claim 2 , wherein the natural drying of the pork segments in step (5) is performed at a temperature of 18 to 30° C. in a place having good ventilation.6. The method of claim 2 , wherein the low temperature of the rotisserie oven in step (6) is 96 to 98° C. claim 2 , and the baking is performed by heating for 10-12 hours.7. The method of claim 2 , wherein the swelling in step (7) is performed in water at 50° C. for 20-40 minutes claim 2 , and the boiling in step (7) is performed at 100° C. for 30-40 minutes to remove fat.8. The method of claim 2 , wherein the natural drying in step (8) is performed at room temperature for 6-12 hours.9. The method of claim 2 , wherein the puffing in step (9) is performed at a temperature of 180 to 225° C. under a pressure of 1.5-3 kgf for 9-11 seconds.10. A processed pork product composition containing a high concentration of pork-derived collagen claim 2 , the composition ...

БЛОК ХОЛОДНОГО ХРАНЕНИЯ, ПОДВИЖНЫЙ ОБЪЕКТ, СИСТЕМА ПОДАЧИ ЛЕДЯНОЙ СУСПЕНЗИИ, СИСТЕМА ТРАНСПОРТИРОВКИ ИЗДЕЛИЯ, ПОДЛЕЖАЩЕГО ХОЛОДНОМУ ХРАНЕНИЮ, СПОСОБ ХОЛОДНОГО ХРАНЕНИЯ ИЗДЕЛИЯ, ПОДЛЕЖАЩЕГО ХОЛОДНОМУ ХРАНЕНИЮ, И СПОСОБ ТРАНСПОРТИРОВКИ ИЗДЕЛИЯ, ПОДЛЕЖАЩЕГО ХОЛОДНОМУ ХРАНЕНИЮ

Блок холодного хранения содержит теплоизолированный корпус с пространством для холодного хранения, разделительную стенку в верхней части пространства, обращенную к корпусу, зазор между корпусом и разделительной стенкой, заполненный ледяной суспензией, которая представляет собой смесь рассола и чешуйчатого льда. Ледяная суспензия представляет собой смесь рассола и чешуйчатого льда, полученного посредством заморозки рассола. Ледяная суспензия имеет температуру при полном таянии льда ниже 0°С и темп изменения концентрации растворенного вещества в водном растворе, образуемом льдом в процессе таяния, составляет 30% или менее. Грузовое транспортное средство, на котором установлено множество блоков холодного хранения. Система подачи ледяной суспензии содержит распределительную базу, которая обеспечена устройством подачи ледяной суспензии в блок холодного хранения, который установлен на грузовом транспортном средстве. Система транспортировки изделия, подлежащего холодному хранению, предназначенная ...

VERFAHREN ZUR ENTFERNUNG VON SCHÄDLICHEN RÜCKSTANDEN AUS NAHRUNGSMITTELN TIERISCHEN- UND PFLANZLICHENURSPRUNGS, UND VERWENDUNG DERSELBEN

Verfahren zum Traenken von Gefluegel

VERFAHREN ZUR KONSERVIERUNG VON FLEISCH

METHOD FOR THE TREATMENT OF RED FISH ROE

... 1455514 Treatment of roe NEW ENGLAND FISH CO 8 April 1974 [6 April 1973 22 Feb 1974] 15486/74 Heading A2D A method for the treatment of red fish roe to maintain its red coloration comprises impregnating the roe with one or more non- toxic, water-soluble sulphur-containing compounds selected from sulphites, bisulphites, hydrosulphites and metabisulphites. The roe is preferably salmon roe. The roe may be impregnated by contacting it with an aqueous solution of the sulphur-containing compound(s). The sulphur-containing compound may be the free acid or alkali-metal salt thereof. The roe after treatment may be packaged and stored under low temperature conditions.

PROCEDURE AND DEVICE FOR THE CONTINUOUS BACTERICIDAL TREATMENT OF CONSUMER MEAT SECTIONS

TREATMENT SALT SOLUTIONS CONCENTRATED DIFFERENTLY BY MEAT BY INJECTING

PROCEDURE FOR CONSERVING RAW PROTEINHALTIGEM MATERIAL

PROCEDURE AND DEVICE FOR SUCKING OFF BLISTERS WITH INJECTED ONE FLÜSSIGKEITIN MEAT PRODUCTS

PÖKELVERFAHREN FOR RAW MEAT AND DEVICE FOR ITS EXECUTION

PRESERVATION OF MEAT

MEAT INJECTION WITH BRINE SOLUTIONS OF DIFFERENT CONCENTRATIONS

Composition for eliminating unsanitary residues from food products of animal and vegetable origin and method for using the same

Processed fish meat, fish meat material prepared by using the same, and process for producing processed fish meat

REDUCING NITROSAMINE CONTENT IN NITRITE CURED MEAT

CONTROL OF NITROSAMINE FORMATION IN NITRITE CURED MEAT

Method and Apparatus for Producing Cooked Bacon using Starter Cultures

A method for preparing cooked particulate meat products using a starter culture, such as bacon bits or other bacon seasonings and toppings. The raw meat is ground to a first size in a first grinder, mixed with dry cure which includes a starter culture to form a raw meat mixture, cooled, and stored long enough to allow for partial fermentation. The raw meat mixture is then ground and diced to a second size in a first dicer, evenly spread onto a cooking belt, cooked in one or more continuous cooking ovens to form a cooked meat mixture and diced again to a third size in a second dicer.

Methods for Processing Meat using Phosphate Free High PH Compositions Containing Salt and Sodium Carbonate

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3. 1. A method of processing uncooked meat to enhance flavor and moisture retention comprising the steps of:a) preparing a dry composition comprising from 0.1 to 3.0 parts of salt per 100 parts of the uncooked meat and from 0.1 to 0.5 parts of sodium carbonate per 100 parts of the uncooked meat;b) dissolving the dry composition in an amount of aqueous liquid to form a phosphate free liquid brine composition;c) providing a portion of uncooked meat having a given weight, wherein the uncooked meat is selected from the group consisting of: poultry, pork, lamb and beef; andd) treating the portion of uncooked meat with a 10% to 30% w/w addition rate of the liquid brine composition to form an uncooked processed meat with a predetermined amount in parts of salt and sodium carbonate in 100 parts of the uncooked processed meat;wherein the amount of aqueous liquid used in step b) is calculated from the given weight of the uncooked meat, the addition rate of the liquid brine composition, and the predetermined amount in parts of salt and sodium carbonate in 100 parts of the uncooked meat; andwherein the liquid brine composition has a pH from 10.1 to 11.3.2. The method according to claim 1 , wherein the salt is sodium chloride.3. The method according to claim 1 , wherein the salt is a mixture of sodium chloride claim 1 , potassium chloride and magnesium chloride.4. The method according to claim 3 , wherein the salt is low sodium sea salt.5. The method according to claim 1 , wherein the pH of the liquid brine composition is between 10.1 and 10.76. The method according to claim 5 , wherein the pH of the liquid brine composition is between 10.3 and 10.7.7. ...

Microbiocidal Control in the Processing of Meat-Producing Four-Legged Animals

Methods of processing four-legged animals are described. The methods comprise contacting a carcass of an animal, after exsanguination, with a microbiocidal solution, and/or contacting at least one raw meat product and/or at least one processed meat product derived from the carcass with a microbiocidal solution. Each microbiocidal solution is, independently, comprised of: water having a bromine residual derived from (a) (i) at least one bromine source, (ii) at least one alkali metal base, and/or at least one alkaline earth metal base, and (iii) at least one halogen stabilizer; (b) (i) at least one alkali metal bromide, and/or at least one alkaline earth metal bromide, and (ii) at least one alkali metal hypohalite and/or at least one alkaline earth metal hypohalite; or (c) a mixture or combination of one or more of (a) and/or (b); the bromine residual in each (a), (b), and (c) sufficient to provide microbiocidal activity. 1. A method of processing a four-legged slaughter animal selected from cattle , swine , horses , sheep , bison , rabbit , camel , kangaroo , alligator , crocodile , buffalo , goats , llamas , deer , antelope , elk , squirrel , opossum , raccoon , and nutria for consumption as meat and/or meat product(s) , said method comprising: {'sub': 2', '2', '2', '2', '2, 'sup': 1', '1', '1', '1', '1, 'water having a bromine residual derived from (i) at least one bromine source selected from (1) bromine chloride, (2) a mixture of bromine chloride and bromine, (3) a mixture of bromine and chlorine, or (4) a mixture of bromine chloride, bromine and chlorine, (ii) at least one alkali metal base, and/or at least one alkaline earth metal base, and (iii) at least one halogen stabilizer (I) which has one of formulas R—NH, R—NH—R, R—SO—NH, R—SO—NHR, R—CO—NH, N—CONH—R, or R—CO—NH—COR, where R is a hydroxyl group or an alkyl group or an aromatic group and Ris an alkyl group or an aromatic group; or (II) an alkali metal salt of sulfamic acid;'}, 'contacting a carcass of ...

PROCESSING AND PACKAGING MEAT WITHOUT USING HIGHLY ABSORBENT MATERIAL

The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package. 1. A packaged uncooked treated meat product comprising:a) a portion of uncooked meat selected from the group consisting of: poultry, pork, lamb, and beef;b) 5 lbs to 25 lbs of a brine solution per 100 lbs of the uncooked meat, wherein the brine solution comprises sodium chloride and sodium carbonate in an amount sufficient to achieve a range of from 0.05 to 1.50 pounds of sodium chloride and from 0.075 to 0.285 pounds of sodium carbonate per 100 pounds of the uncooked meat and wherein the pH of the brine solution is between 10.1 and 10.7; andc) a substantially water impermeable meat package surrounding the uncooked meat, wherein the meat package does not contain a soaker pad and wherein the meat package comprises a single-layer, Out bottom, waterproof tray;wherein the uncooked meat is impregnated with the brine solution to form an uncooked treated meat product; andwherein the packaged uncooked treated meat product exhibits at least 8% greater moisture retention than an equivalent portion of untreated meat packaged under the same conditions.2. The packaged uncooked treated meat product of claim 1 , wherein the meat is poultry.3. The packaged uncooked treated meat product of claim 1 , wherein the meat is pork.4. The packaged uncooked treated meat product of claim 1 , wherein the meat is beef.5. The packaged uncooked treated meat product of claim 1 , wherein the 5 to 25 lbs of brine solution further comprises 0.2 to 30% of sodium chloride and 0.3 to 5.7% of sodium carbonate.6. (canceled)7. (canceled)8. The packaged uncooked treated meat product of claim 1 , wherein the meat package further comprises an overwrap comprising cellophane or plastic.9. (canceled)10. A method of processing and packaging meat without a soaker ...

METHOD OF PACKAGING SHELLFISH

A method of packaging live shellfish, the method including placing live shellfish in a sealable receptacle, inserting an oxygen-enriched, aqueous-based liquid medium in the receptacle in an amount that permits a gaseous-phase headspace within the receptacle, inserting a gas in the receptacle, the gas including oxygen, wherein the gas is inserted in an amount to fill the receptacle headspace with the gas, and sealing the receptacle to thereby retain the contents of the receptacle in a sealed environment. 1. A method of packaging live shellfish , the method including:placing live shellfish in a sealable receptacle;inserting an oxygen-enriched, aqueous-based liquid medium in the receptacle in an amount that permits a gaseous-phase headspace within the receptacle,inserting a gas in the receptacle, the gas including oxygen, wherein the gas is inserted in an amount to fill the receptacle headspace with the gas; andsealing the receptacle to thereby retain the contents of the receptacle in a sealed environment.2. A method according to claim 1 , wherein the aqueous-based liquid medium further includes an agent to substantially avoid the accumulation of ammonia in the aqueous-based liquid medium.3. A method according to claim 1 , wherein the agent is sodium formaldehyde bisulphite.4. A method according to claim 1 , wherein the gas is a mixture of oxygen and one or more other gaseous components.5. A method according to claim 4 , wherein the gas is a mixture of at least about 80% oxygen and 20% of the one or more other gaseous components.6. A method according to claim 1 , wherein the aqueous-based liquid medium is super-saturated with oxygen gas.7. A method according to claim 1 , wherein the temperature of the aqueous-based liquid medium is maintained at a temperature conducive to maintain the shellfish in a live state.8. A method according to claim 1 , wherein the aqueous-based liquid medium is seawater that has been subjected to filtration and/or sterilization.9. A packaged ...

MEAT PROCESSING METHODS

The present invention relates to increase processing efficiency, improve product quality, enhances product safety, improves sensory attributes, and meets customer demands. Due to the rapid carcass chilling in a given water consumption, this invention also related to sustainable agriculture, particularly environmentally-friendly food preparation, particularly resource-saving meat processing, particularly water-efficient and energy-efficient meat processing. The present invention provides, inter alia, methods to chill an animal carcass so as to improve tenderness in the finished fresh product, comprising: immersing an animal carcass in at least one saltwater solution, wherein the percentage of salt in the water is in the range of from about 1% salt/water to about 10% salt/water, and wherein the temperature of the saltwater solution is in the range of from about −0.6° C. to about −6.0° C.; and chilling the animal carcass. 1. A method of producing a meat product comprisinga) chilling said carcass by immersing an animal carcass in at least one salt water solution comprising about 1% to 10% salt weight per volume (w/v);b) maintaining said solution at a temperature of about −0.6° C. to −6.0° C.; andc) producing a meat product that has 1% or less salt content difference compared to salt content of said carcass that was immersed in water solution.2. The method of claim 1 , wherein said meat product does not have increased salt content after immersion in said water.3. The method of claim 1 , wherein said carcass is immersed in said water until the temperature of said carcass is about 5° C. or less.4. The method of claim 1 , wherein said carcass is immersed in said water until the temperature of said carcass is 4.0° C. to 5° C.5. The method of claim 1 , wherein said carcass is immersed in said water until the temperature of said carcass is 4.3° C. to 4.5° C.6. The method of claim 1 , wherein said carcass is immersed in said water for up to 2 hours.7. The method of claim 1 , ...

METHODS AND PACKAGING FOR WET AGING MEAT

Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package.

Antimicrobial-antibiofilm compositions and methods of use thereof

Compositions comprising chelating agents, metal ion salts, gelling agents or a buffer, antimicrobials, antibiofilm agents and a pH adjuster or a buffer for the prevention and treatment of wound infections and food-borne diseases involving bacterial biofilms are disclosed. The anti-infective properties of a composition include reduction or killing of anaerobic/aerobic/facultative gram-negative and gram-positive wound infection associated bacteria occurring in polymicrobial biofilms. The composition may be in the form of lotion, cream, ointment, dressing, bandage, rinse, soak, gel, spray, or other suitable forms, including certain devices. Additionally, the invention offers an efficient method of delivering the formulated composition containing one or two chelating agents or chelating agents alone or in combination with a metal ion salt using either a nanoparticle or other efficient delivery systems.

METHODS AND PACKAGING FOR WET AGING MEAT

Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, a smoked salt material to adsorb gases emitted from the cut of meat wherein the smoked salt material is positioned on the fat layer portion, and wherein the cut of meat with the smoked salt material is sealed in a packaging material to form the package. 1. A package for wet aging meat , comprising:a cut of meat having a fat layer portion and an edible meat portion;a smoked salt material to adsorb gases emitted from the cut of meat wherein the smoked salt material is positioned on the fat layer portion; andwherein the cut of meat with the smoked salt material is sealed in a packaging material to form the package.2. The package of claim 1 , wherein the smoked salt material includes a smoked alder wood salt material.3. The package of claim 1 , wherein the smoked salt material includes a smoked apple wood salt material.4. The package of claim 1 , further including one or more pieces of wood paper located on the smoked salt material.5. The package of claim 1 , wherein the smoked salt material includes a smoked hickory salt material.6. The package of claim 1 , wherein the smoked salt material is contained in one or more packets that are located on the fat layer portion of the cut of meat.7. The package of claim 1 , wherein the smoked salt material includes a smoked mesquite salt material.8. The package of claim 6 , wherein a piece of wood paper is located on each of the one or more packets.9. The package of claim 1 , wherein the smoked salt material includes a smoked oak salt material.10. The package of claim 6 , wherein the one or more packets are made from a gas/liquid permeable material.11. A method for wet aging meat claim 6 , comprising:applying a packet directly on a fat layer portion of a cut of meat, the packet containing ...

METHOD FOR STORING SUBSTANCES IN ORGANIC SOLIDS

The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in that the weight ratio of the organic solid matter to the resolution is 0.5:1, or greater. A solid food (fruit, roots, vegetables, meat, or fish), wood or bark (commercial timber, tooth picks) are used for an organic solids. 2. Method according to claim 1 , wherein a solid food or wood or bark is used as the organic solid.3. Method according to wherein fruits claim 2 , roots claim 2 , vegetables claim 2 , meat or fish is used as the food.4. Method according to one of the to wherein the weight ratio of organic solid to solution is 1:2 to 20:1.5. Method according to one of the to wherein an aqueous solution is used as the solution.6. Method according to wherein a sugar solution claim 5 , a sugar syrup claim 5 , a salt solution claim 5 , a solution with a positive nutritional-physiological or health effect claim 5 , a solution with calcium salts and pectin methylesterase claim 5 , an aromatized or coloured solution claim 5 , a preservative or a mixture of these is used.7. Method according to one of the to claim 5 , furthermore comprisingthe condensation of the formed exhaust air.8. Method according to one of the to wherein the organic solid is heated together with the existing solution.9. Method according to one of the to wherein the temperature of the solution amounts to 0° C. to 65° C.10. Method according to one of the to wherein the pressure amounts to 0.05 to 250 mbar.11. Method according to one of the to wherein the solution has a Brix of 30 to 85° Bx.12. Method according to one of the to wherein the solution additionally contains at least one colouring substance claim 5 , flavour enhancer claim 5 , antioxidant claim 5 , acidifying agent claim 5 , preservative or substance with a positive nutritional-physiological or health effect. ...

Method of processing meat to enhance moisture retention

The present invention is in the field of processing and treating meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention both during storage and cooking by administering a composition containing sodium carbonate and other ingredients. 1. A method of processing meat to enhance moisture retention comprising the steps of:a. providing a portion of uncooked meat; from about 0.05 to 0.25 pounds of sodium chloride per 100 pounds of uncooked meat;', 'from about 0.075 to 0.25 pounds of sodium carbonate per 100 pounds of uncooked meat; and', 'from about 0.45 to 0.9 pounds of dextrose per 100 pounds of uncooked meat; and', 'from about 0.01 to 0.054 pounds of citric acid per 100 pounds of uncooked meat;, 'b. preparing a phosphate-free composition comprisingc. treating the meat with up to 30% by weight of the composition until essentially all of the composition is retained by the meat;wherein the meat when cooked exhibits an enhanced yield.2. The method according to claim 1 , wherein the composition is a dry blend and the step of treating the meat further comprises rubbing the meat with the composition.3. The method according to claim 1 , wherein the composition further comprises water and the step of treating the meat further comprises marinating claim 1 , injecting or tumbling the meat with the composition.4. The method according to wherein the composition further comprises from about 0 to 0.25 pounds of sodium acetate per 100 pounds of uncooked meat.5. The method according to claim 1 , wherein the composition further comprises from about 0 to 0.1 pounds of natural flavorings per 100 pounds of uncooked meat.6. The method according to claim 1 , wherein the composition further comprises from about 0 to 0.25 pounds of sodium acetate per 100 pounds of uncooked meat and from about 0 to 0.1 pounds of natural flavorings per 100 pounds of uncooked meat.7. The method according to further comprising the step of cooking the meat ...

METHOD AND APPARATUS FOR SUPPLYING FISH PRODUCT

An arrangement and method for slicing a fish fillet. The arrangement comprises a slicing space which is isolated from its surroundings and unmanned, receiving means for receiving a cutting platform comprising a fish fillet () into the cutting space, said cutting platform being fillet specific so that it is arranged to be replaced with the fish fillet () adapted on it, a cutting blade (), which is non-rotating and adapted in the slicing space, a cutting actuator adapted to bring the cutting blade () into a linear cutting movement in relation to the cutting platform to detach a slice from the fish fillet (), and transfer means arranged to transfer the blade to such a position in relation to the cutting platform where the subsequent slice is cut off from the fish fillet (). 1. An arrangement for slicing a fish fillet , which arrangement comprisesa slicing space,receiving means for receiving a cutting platform comprising a fish fillet into the slicing space,said cutting platform being fillet-specific so that it is arranged to be replaced with the fish fillet adapted on it,a cutting blade, which is non-rotating and adapted in the slicing space,a cutting actuator adapted to bring the cutting blade into a linear cutting movement in relation to the cutting platform to detach a slice from the fish fillet, andtransfer means arranged to transfer the blade to such a position in relation to the cutting platform where the subsequent slice is cut off from the fish fillet,characterised in thatthe slicing space is isolated from its surroundings and heat insulated, and that the slicing space is unmanned.2. An arrangement as claimed in claim 1 , characterised in that the slicing space comprises protective gas means adapted to feed protective gas into the slicing space.3. An arrangement as claimed in claim 1 , characterised in that the arrangement comprises cooling means for cooling the slicing space.4. An arrangement as claimed in claim 3 , characterised in that the cooling means ...

METHOD FOR PRODUCING FREEZE-DRIED SHRIMP

[Problem to be Solved] An object of the present invention is to provide a method for producing freeze-dried shrimp that, after cooking by hot water pouring, present a larger apparent size than conventional ones and present a plump, elastic texture. 1. A method for producing freeze-dried shrimp , comprising the steps of:heating raw material shrimp by dipping the raw material shrimp in hot water at 65 to 75° C. until the shrimp have an internal temperature of 60 to 70° C.; freezing the shrimp heated by dipping; andfreeze-drying the frozen shrimp.2. The method for producing freeze-dried shrimp according to claim 1 , wherein the step of heating by dipping is a step of heating the raw material shrimp by dipping the raw material shrimp in hot water at 70 to 75° C. until the shrimp have an internal temperature of 60 to 65° C.3. The method for producing freeze-dried shrimp according to claim 1 , wherein the step of heating by dipping is preceded by a step of dipping the raw material shrimp in a 0.5 to 2 wt % aqueous solution of a polyphosphate.4. The method for producing freeze-dried shrimp according to claim 3 , wherein the polyphosphate is sodium tripolyphosphate and/or sodium pyrophosphate. The present invention relates to a method for producing freeze-dried shrimp.Shrimp subjected to freeze-drying have traditionally been used as an ingredient of instant noodles or instant soups to be cooked by hot water pouring. A commonly used method for producing freeze-dried shrimp includes boiling peeled shrimp in boiling water to accomplish sterilization and protein modification that makes the shrimp edible, then freezing the shrimp, and freeze-drying the shrimp.However, upon cooking by hot water pouring, conventional freeze-dried shrimp shrink into a smaller apparent size and come to have a hard texture. They are therefore unsatisfactory in terms of appearance and texture.Thus, methods for producing dried shrimp aimed at improving the appearance and texture resulting from cooking ...

METHOD FOR IMPROVING, BY USING POWER-VARIABLE ULTRASONIC WAVES, FROZEN FISH FILLETS TREATED BY MEANS OF SALT-WATER IMMERSION PROCESS

A method for improving frozen fish fillets treated by way of a salt-water immersion process includes the following steps: pretreating raw fish to obtain fish fillets; precooling the fish fillets; stacking the precooled fish fillets to obtain a fish fillet stack; freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment; and feeding the fish fillets into a cold storage, and performing freezing storage at minus 18 degrees centigrade. The power-variable ultrasonic wave treatment includes: firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min. The freezing time of fish flesh is shortened, and formed ice crystals are fine and uniform, thereby preventing the damage of the formed ice crystals to cell walls. 1. A method for improving , by using power-variable ultrasonic waves , frozen fish fillets treated by means of a salt-water immersion process comprises the following steps:(1) pretreating raw fish to obtain fish fillets;(2) precooling the fish fillets;(3) stacking the precooled fish fillets to obtain a fish fillet stack;(4) freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment, which is specifically as follows:immersing the fish fillet stack in a sodium chloride solution at −18° C. to −20° C., and performing power-variable ultrasonic wave treatment; the concentration of the sodium chloride solution is 25 to 30% (m/m); the power-variable ultrasonic wave treatment specifically comprises: under an ultrasonic wave frequency condition of 20 kHz, firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min; and(5) feeding the fish fillets into freezing storage.2. The method for improving claim 1 , by using power-variable ultrasonic waves claim 1 , frozen fish fillets treated ...

METHODS FOR PROCESSING MEAT USING PHOSPHATE FREE HIGH PH COMPOSITIONS CONTAINING SALT AND SODIUM CARBONATE

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3. 1. A method for processing an uncooked , untreated meat comprising the steps of: (i) sodium carbonate at a concentration of less than 0.1 molar;', '(ii) salt at a concentration of less than 1 molar; and', '(iii) natural flavoring in an amount of less than 0.0045 parts per 100 parts of uncooked meat;, '(a) preparing an aqueous solution comprising'}(b) providing a portion of the uncooked, untreated meat; and(c) treating the uncooked meat with the aqueous solution.2. The method of claim 1 , wherein the concentration of sodium carbonate is between 0.001 and 0.09 molar.3. The method of claim 1 , wherein the concentration of salt is between 0.002 and 0.9 molar.4. The method of claim 1 , wherein the natural flavoring is rosemary extract.5. The method of claim 1 , further comprising a saccharide at a concentration of less than 3 molar.6. The method of claim 5 , wherein the concentration of saccharide is between 0.004 and 2.9 molar.7. The method of claim 1 , wherein the aqueous solution further comprises additional ingredients selected from the group consisting of: a natural flavoring claim 1 , a flavoring claim 1 , a spice claim 1 , a spice extractive claim 1 , a carrageenan claim 1 , an antioxidant claim 1 , a vinegar claim 1 , and a coloring agent.8. The method of claim 1 , wherein the uncooked claim 1 , untreated meat is selected from the group consisting of: poultry claim 1 , lamb claim 1 , beef claim 1 , and pork.9. The method of claim 1 , wherein treating the meat further comprises injection claim 1 , dipping claim 1 , immersion claim 1 , infusion claim 1 , perfusion claim 1 , spraying claim 1 , tumbling claim 1 , rubbing or marinating the ...

SYSTEM AND METHODS FOR TREATING MEAT

Systems and methods of treating meat are provided. An example process extends the storage longevity of a meat, and the quality of the stored meat, by infusing an absorbent pad with a sodium chlorite solution, placing meat to be stored on the absorbent pad, sealing the meat and the absorbent pad in a vacuum-packing bag to produce vacuum-packed meat, and placing the vacuum-packed meat in a refrigeration unit at a temperature around −1.5 degrees Celsius. Example systems automate the example process with apparatus components. The concentration of the sodium chlorite solution vacuum-packed with the meat on an absorbent pad is formulated to greatly increase the refrigerated storage life of the meat, over conventional preservation, at a specific temperature range between −1.7 to 0.0 degrees Celsius, while maintaining freshness qualities of the meat in taste and smell, and color. 1. A method for improving a longevity of a stored meat , comprising:infusing a first side of an absorbent pad with a sodium chlorite solution;placing a meat to be stored on a second side of the absorbent pad;placing the meat and the absorbent pad in a vacuum bag;applying a vacuum to the vacuum bag to produce a vacuum-packed meat; andplacing the vacuum-packed meat in a refrigeration unit at a temperature within a specified temperature range.2. The method of claim 1 , wherein a concentration of chlorite in the sodium chlorite solution comprises less than about 100 ppm.3. The method of claim 2 , wherein the concentration of chlorite in the sodium chlorite solution is between about 60-100 ppm.4. The method of claim 3 , wherein the concentration of chlorite in the sodium chlorite solution is about 72 ppm.5. The method of claim 1 , wherein the absorbent pad comprises 4-6 inches wide by 6-8 inches long.6. The method of claim 5 , wherein the absorbent pad absorbs between 20-60 grams of the sodium chlorite solution.7. The method of claim 1 , wherein the absorbent pad comprises a first absorbent side of the ...

METHOD FOR MATURING MEAT

The invention concerns a method for the storage and/or aging of meat in which raw meat is stored in the presence of an alkaline and/or alkaline earth metal carbonate, which is made available in a matrix () of aligned and/or non-aligned fibers (), and an element for use in the storage and/or aging of meat, which comprises a layer of ordered and/or unordered fibers and optionally further layers, which element contains alkaline and/or alkaline earth metal carbonates and/or hydrogen carbonates. 1312. A process for the storage and/or aging of meat , in which raw meat is stored in the presence of alkaline and/or alkaline earth metal carbonate () , which is made available in a matrix () of aligned and/or non-aligned fibers ().23. The process as claimed in claim 1 , characterized in that the carbonate () is in particle form.312. The process as claimed in claim 2 , characterized in that the matrix () of aligned and/or non-aligned fibers () is in the form of a fabric.4671. The process as claimed in claim 3 , characterized in that further layers ( claim 3 , ) are arranged above and/or below the matrix ().58967. The process for the storage and/or aging of meat as claimed in claim 4 , characterized in that a base layer () claim 4 , and optionally on the opposite side claim 4 , a covering layer () claim 4 , are arranged above and/or below the layers ( claim 4 , ).6. The process as claimed in claim 1 , characterized in that the alkaline and/or alkaline earth metal carbonate is selected from carbonates and/or hydrogen carbonates of Na claim 1 , K claim 1 , Rb claim 1 , Cs claim 1 , Li claim 1 , Mg claim 1 , Ca claim 1 , Ba claim 1 , Sr claim 1 , or any desired mixtures thereof.7. The process as claimed in claim 6 , characterized in that the alkaline and/or alkaline earth metal carbonate is selected from sodium carbonate claim 6 , sodium hydrogen carbonate claim 6 , calcium carbonate claim 6 , and/or calcium hydrogen carbonate.813. The process as claimed in claim 1 , characterized ...

FOOD SALT PRODUCT

The invention provides a multi-component homogenous co-crystallized low sodium salt product for food and pharmaceutical use. The salt product of the invention is essentially segregation-free, has low hygroscopicity and is free-flowing. It has good microbial depression properties and good taste. It supplies the functionality of salt (NaCl) in processed foods and it also maintains the microbial safety, nutritional value and taste. The salt product of the invention includes an alkaline and alkaline earth metal chloride component and an ammonium chloride component. An alkaline metal is potassium (K), and optionally also sodium (Na). An alkaline earth metal is Magnesium (Mg) or Magnesium (Mg) and Calcium (Ca) having the sum of the molar ratios 1. The invention provides also a process to produce the salt products of the invention. 1. A homogenous co-crystallized salt product for food use said salt product having good microbial depression properties and being segregation-free , said salt product including an alkaline earth metal chloride component , at least one alkaline metal chloride component , an ammonium chloride component and optionally a second alkaline metal chloride component and having general Formula (I){'br': None, 'sub': a', 'b', 'c', '4', 'd', 'e', 'f', '2, 'MgCaK(NH)NaCl·zHO\u2003\u2003(I)'}whereina+b=1, 0 Подробнее

METHOD FOR MANUFACTURING A FISH SAUCE AND A FISH SAUCE MANUFACTURED BY THE SAME

A method for manufacturing a high-flavor fish sauce within a short period and a fish sauce manufactured by the same. The method for manufacturing the fish sauce can considerably reduce the conventional long fermentation and maturation period of from 1 to 3 years, improve the nutrient content and taste of the fish sauce due to a hybrid, remove the intrinsic fishy odor therefrom, enhance its sensory desirability and quality thus being highly competitive to be widely used in the fish sauce manufacturing industry. 112.-. (canceled)13. A method for manufacturing a fish sauce , comprising:(a) adding salt to fish or a material derived from a fish, mixing and homogenizing;(b) adding meju to the mixed homogenate obtained from step (a) and mixing them together; and(c) putting the mixture obtained from step (b) into a fermentation container, and fermenting and maturing it at a constant temperature under an air conditioning system for a period from 15 days to 5 months.14. A method for manufacturing a fish sauce , comprising:(a) adding salt to fish or a material derived from a fish, mixing, and homogenizing;(b) adding meju to the mixed homogenate obtained from step (a) and mixing them together; and(c) putting the mixture obtained from step (b) into a fermentation container, and fermenting and maturing it at a temperature from 10° C. to 25° C. under an air conditioning system for a period over 6 months to 12 months.15. The method for manufacturing a fish sauce according to claim 13 , further comprising before step (a):(i) draining water from washed fish; and(ii) grinding the washed, water-drained fish or not grinding.16. The method for manufacturing a fish sauce according to claim 14 , further comprising before step (a):(i) draining water from washed fish; and(ii) grinding the washed, water-drained fish or not grinding.17. The method for manufacturing a fish sauce according to claim 15 , wherein claim 15 , in step (ii) claim 15 , the fish is ground to a size from 0.5 cm to 1.5 cm ...

METHOD FOR MANUFACTURING FISH SAUCE USING FERMENTED SOYBEAN LUMP POWDER AND FISH SAUCE MANUFACTURED THEREBY

The present invention relates to a method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby. The fish sauce is manufactured according to the present invention which comprises: (S1) a step of mixing 0.5 to 10 weight % of fermented soybean lump powder with regard to the weight of fish sauce; (S2) a ripening step of fermenting a mixture of the fish sauce, fermented soybean lump powder, shiitake mushroom powder and starch powder for 7 to 70 days at 10 to 32° C.; and (S3) filtering the ripened fish sauce mixture to thereby remove sediment. By applying traditional Korean fermented foods, the fish sauce eliminates a peculiar smell which gives displeasure and a fishy smell of fish sauce, significantly enhances the flavor, thereby increasing savory taste, and thus can be harmonized with any dish and can be used for multiple purposes. In addition, sweet and salty tastes are also increased, while the flavor is enhanced. Accordingly, salinity is reduced so that sodium and sugar intake can be reduced, and thus it is expected that the fish sauce can be useful all over the world as well as in Korea. 1. A method for manufacturing a fish sauce using fermented soybean lump powder , comprising:(S1) mixing 0.5 to 10% by weight of fermented soybean lump powder with respect to the weight of the fish sauce;(S2) fermenting a mixture of the fish sauce and the fermented soybean lump powder at 10 to 32° C. for 7 to 70 days (ripening step); and(S3) filtering the ripened fish sauce mixture to remove sediment.2. The method of claim 1 , wherein claim 1 , in (S1) claim 1 , shiitake mushroom powder is further mixed at a content of 0.05 to 6% by weight with respect to the weight of the fish sauce.3. The method of claim 1 , wherein claim 1 , in (S1) claim 1 , starch powder is further mixed at a content of 0.05 to 8% by weight with respect to the weight of the fish sauce.4. The method of claim 1 , wherein claim 1 , in (S1) claim 1 , the shiitake ...

Composition for maintaining or improving the quality of processed meat

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 combinations thereof;between 0.05 and 5% w/w acid equivalent of nitrite;between 0.5 and 5% w/w acid equivalent of ascorbate; andbetween 5 and 50% w/w of a vegetal fiber selected from the group of microfibrillated cellulose fiber, inulin and combinations thereof;wherein the composition when diluted with distilled water of 20° C. to a dry matter content of 10% w/w has a pH in the range of 5.0 to 9.0.This composition can replace conventional stabilizers, acid regulators and anti-oxidants without deteriorating the quality of the processed meat. Furthermore, this composition can be composed of “label friendly” ingredients, with a more attractive consumer perception.The invention also relates to a method for the preparation of the aforementioned meat treatment composition.

METHOD AND DEVICE FOR DEHYDRATING CO-EXTRUDED FOOD PRODUCTS

A method for at least partially dehydrating the casing of co-extruded food products, wherein an aqueous salt solution is supplied to the exterior of the co-extruded food products. A device for at least partially dehydrating the casing of co-extruded food products. 119-. (canceled)20. A method for at least partially dehydrating a casing of co-extruded food products , comprising the steps of:supplying an aqueous salt solution to an exterior of a co-extruded food product;collecting the aqueous salt solution supplied to the exterior of the co-extruded food product;monitoring a measure of contamination of the collected aqueous salt solution; andactivating a control valve by an intelligent control unit based upon the measure of contamination such that one of a plurality of circuits are opened.21. The method of wherein the plurality of circuits include a reprocessing circuit and a return circuit.22. The method of wherein one of a plurality of control valves are activated by the intelligent control unit.23. The method of wherein the collected aqueous salt solution is recycled through the return line when the measured contamination is relatively low.24. The method of wherein at least a part of the collected aqueous salt solution is treated by the reprocessing circuit and then recycled when the measured contamination exceeds a minimum level.25. The method of wherein the collected aqueous salt solution is monitored by a sensor placed in an outlet of a collection tray. The invention relates to a method for at least partially dehydrating the casing of co-extruded food products, wherein an aqueous salt solution is supplied to the exterior of the co-extruded food products. The invention also relates to a device for at least partially dehydrating the casing of co-extruded food products comprising: a brining system for co-extruded food products, supply means for an aqueous salt solution connecting onto the brining system and collecting means for the aqueous salt solution likewise ...

METHOD AND ACTIVE CONTROL SYSTEM FOR FOOD TREATMENT PROCESSES

A method and a control system of a food treating process made of a plurality of sub-processes is disclosed. The system comprises a plurality of product sensors including at least a spectrograph sensor and a thermograph sensor, plant sensors, control devices, a main hardware and software architecture apt, and a database structure to provide timely and automatic regulation controls, preferably exploiting synergies between various optimised parallel processes. 1. A control system of a food treating process made of a plurality of sub-processes , comprisinga plurality of product sensors, apt to detect characteristic sensor data of a food material being processed in each single subprocess,a plurality of plant sensors, apt to detect sensor data relating to operating quantities of single treatment machines which control each of said subprocesses,a plurality of control devices, apt to adjust process parameters of said treatment machines,a main hardware and software architecture apt to process said characteristic sensor data of food material depending on said sensor data of operating quantities of treatment machines for a plurality of subprocesses making up in sequence said treatment process,a database structure, wherein all said sensor data of food material and operating quantities for said plurality of subprocesses are stored for a plurality of treatment processes, characterized in thatsaid main hardware and software architecture comprises a machine learning module which defines a driving metric of said subprocess control devices based on said characteristic sensor data of food material in a plurality of subprocesses making up in sequence a treatment process, in thatsaid product sensors comprise at leasta spectrograph apt to acquire spectrographic spectrum of a food material being processed in a subprocess, anda thermograph apt to acquire thermographic spectrum of food material in said same subprocess,said spectrographic spectrum and thermographic spectrum being processed ...

BRINE AND METHOD FOR THE MANUFACTURE THEREOF

The present invention relates to a method for manufacturing a brine with improved features for use in food as a condiment and for the preservation and treatment of fish and shellfish, improving the organoleptic and nutritional properties of the foods treated and/or cooked with it. The brine with improved features obtained according to the method of the present invention can furthermore be used as raw material for manufacturing intensely hydrating and mineralizing isotonic beverages for human consumption, as well as any food product requiring water in the manufacturing process, improving the nutritional properties thereof. It can also be used as raw material for manufacturing products with a high nutritional value in agriculture and stock raising, in the food industry, in other industries and in health treatments. 1. A brine obtained from seawater , characterized in that it maintains the mineral composition of the seawater in its natural state , with a boron content less than 1 mg/l , free of organic components , bacteria and macromolecules of a size greater than 0.1 μ and with a pH greater than 8.2.2. The brine according to claim 1 , characterized in that it is vitalized claim 1 , maintaining the angle in the molecular structure of the bonds of the hydrogen atoms with the oxygen atom of highly pure natural spring water.3. A method for obtaining a brine according to claim 1 , comprising the following steps:a) Seawater extraction,b) Purity analysis,c) First microfiltration,d) Deboronation treatment,e) Increase in pH,f) Vitalization treatment,g) Second microfiltration,h) Microbiological analysis,i) Packaging.4. The method according to claim 3 , characterized in that the microfiltration step c) is performed with membrane filters with a pore size of 1 μ and 0.22 μ.5. The method according to claim 3 , characterized in that the deboronation step d) is performed with a boron-selective ion exchange demineralization system.6. The method according to claim 3 , characterized in ...

PREPARATION METHOD OF DRIED SCALLOP

A preparation method of dried scallop is provided and includes: pretreating scallops, impregnating the pretreated scallops with one of the mixed solution of konjac glucomannan and sodium salt, the mixed solution of carrageenan and sodium salt, and the mixed solution of sodium alginate and sodium salt; and then drying the impregnated scallop. The preparation method effectively prevents scallop from cracking, scattering and other quality deterioration during high-temperature drying. The dried scallop processed in this way presents a high rehydration rate. After rehydration, the dried scallop has moderate hardness, high elasticity and good color, good quality and good flavor. 1. A preparation method of dried scallops , comprising:pretreating scallops;impregnating the pretreated scallops with an impregnation solution; anddrying the impregnated scallops;wherein the impregnation solution comprises one selected from the group consisting of a mixed solution of konjac glucomannan and sodium salt, a mixed solution of carrageenan and the sodium salt, and a mixed solution of sodium alginate and the sodium salt.2. The preparation method of dried scallops according to claim 1 , wherein the pretreating scallops claim 1 , comprises:shelling and eviscerating fresh the scallops, and then taking and cleaning adductor muscles.3. The preparation method of dried scallops according to claim 1 , wherein a temperature of the impregnating is in a range from 2 to 6° C. claim 1 , and a duration of the impregnating is in a range from 20 to 40 minutes.4. The preparation method of dried scallops according to claim 1 , wherein the sodium salt comprises at least one of NaCl and NaNO.5. The preparation method of dried scallops according to claim 1 , wherein the impregnating the pretreated scallops with an impregnation solution claim 1 , comprises:impregnating the pretreated scallops by using the mixed solution of the konjac glucomannan with a mass concentration of 0.2%-0.5% and the sodium salt with ...

Method and device for delaying rigor mortis in fish

A method and an apparatus for bringing fish to an under-cooled state by a sub-chilling process before processing, which prolongs rigor and allows processing of the fish in rigor providing better quality fish products.

Method for Packing Fish Product, and Fish Product Package

A method for packing a fish product ( 39 ), and a fish product package. The method comprises packing the fish product ( 39 ) in a vacuum package, arranging in said vacuum package an empty space ( 43 ), forming in the vacuum package by means of empty space ( 43 ) an underpressure, and maintaining the empty space ( 43 ) in the package, the underpressure generating pressure on the fish product ( 39 ).

PROCESS FOR THE CONTINUOUS PRODUCTION OF PASTEURIZED DRIED MINCED MEAT, RECONSTITUTED IN THE FORM OF THIN SLABS, AND UNIT FOR CARRYING OUT SAID PROCESS

A process for manufacturing minced meat includes 1. A process of manufacturing minced meat comprising:ensuring the continuous shaping of minced meat into the form of a tube or a continuous flattened strip;placing the tube or continuous flattened strip of minced meat between two sheets of controlled permeability film;evening out the thickness and spreading the minced meat placed between the two sheets of film, in the shape of a strip, in a thin layer, in a compact state and with a texture that does not show distinct parts of the meat itself;continuously unrolling the stretched minced meat strip in a bath of a dehydration-salting solution;continuously unrolling the stretched and dried minced meat strip in a bath of a pasteurisation solution;continuously unrolling the stretched, dried and pasteurised minced meat strip in a rinsing tank;removing the sheets of controlled permeability film after removal from the rinsing tank;transporting the thin strip of rolled, dried, pasteurised and rinsed minced meat to an output conveyor.2. The process according to claim 1 , wherein it comprises claim 1 , after the step of evening out the thickness and spreading the minced meat placed between the two sheets of controlled permeability film claim 1 , crushing the edges of the meat strip in order to completely isolate the meat from the dehydration and pasteurisation solutions and adjusting the excessive thickness of the meat caused by the crushing.3. The process according to claim 2 , wherein it comprises claim 2 , after the steps of crushing and adjusting the excessive thickness claim 2 , folding the crushed borders over the meat strip.4. The process according to claim 1 , wherein it comprises claim 1 , after the step of transporting the thin strip of meat to the output conveyor claim 1 , applying a dividing plastic film on the said meat strip and rolling it on itself.5. The process according to claim 1 , wherein it comprises claim 1 , after the step of transporting the thin strip of ...

COOKED TURKEY WING PRODUCT

Pre-cooked turkey wing food products are made by a method comprising: providing a plurality of partitioned turkey wing segments; applying a marinade to the partitioned turkey wing segments to form a marinade/partitioned turkey wing segment composition having a ratio of marinade to partitioned turkey wing segments of at least 5:100 by weight; cooking the marinade/partitioned turkey wing segment composition in an environment that retains at least a majority of the marinade in the composition throughout the cooking process, for a time of at least 0.5 hours per pound at an ambient temperature of at least 160 F to provide a cooked marinade/partitioned turkey wing segment composition; cooling the cooked marinade/partitioned turkey wing segment composition; and providing the cooked marinade/partitioned turkey wing segment composition in a packaging format suitable for distribution. In an embodiment, the partitioned turkey wing segments are sub-partitioned midwing portions. 1. A method of providing pre-cooked turkey wing food products comprising:providing a plurality of partitioned turkey wing segments selected from the group consisting of drummettes, midwing segments, midwing segments that have been further partitioned into sub-partitioned midwing portions, wingtip segments, and combinations thereof;applying a marinade to the partitioned turkey wing segments to form a marinade/partitioned turkey wing segment composition having a ratio of marinade to partitioned turkey wing segments of at least 5:100 by weight;cooking the marinade/partitioned turkey wing segment composition in an environment that retains at least a majority of the marinade in the composition throughout the cooking process, for a time of at least 0.5 hours per pound at an ambient temperature of at least 160° F. to provide a cooked marinade/partitioned turkey wing segment composition;cooling the cooked marinade/partitioned turkey wing segment composition; andproviding the cooked marinade/partitioned turkey ...

METHODS AND PACKAGING FOR WET AGING MEAT

Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package. 120-. (canceled)21. A method for wet aging a cut of meat having a fat layer portion and an edible meat portion , wherein the fat layer portion is that portion of the cut of meat that will be cut away after wet aging and wherein the edible meat portion is that portion of the cut of meat that remains when the fat layer portion is cut away , the method comprising:(a) placing an adsorptive material only on the fat layer portion of the meat;(b) placing a salt material on the adsorptive material or on the fat layer portion with the adsorptive material, wherein the adsorptive material and salt material are not placed on the edible meat portion;(c) placing the cut of meat with the adsorptive material and salt material into a packaging material;(d) hermetically sealing the packaging material containing the cut of meat to form a package; and(e) allowing the cut of meat to wet age for about at least 7 days.22. The method of claim 21 , wherein the cut of meat is a primal or subprimal cut.23. The method of claim 21 , wherein the adsorptive material includes a mixture of activated charcoal and sea salt.24. The method of claim 21 , wherein the salt material is a salt smoked with alder wood.25. The method of claim 23 , wherein the adsorptive material and the salt material form a 50/50 mixture.26. The method of claim 21 , further including the step of placing one or ...

PRODUCTION LINE AND METHOD FOR IN-LINE PROCESSING OF FOOD PRODUCTS

The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a method for in-line processing of food products, comprising the successive process step: moisturising the food products with a brine; moisturising the food products with a liquid smoke; and heating the food products. 1. Production line for in-line processing of food products , comprising a food transport path that successively leads through:A) a brine unit for feeding a brine solution to the food products;B) a liquid smoke unit for feeding a liquid smoke to the brined food products; andC) a transit oven for drying and heating the brined and smoke treated food products.2. Production line according to claim 1 , characterised in that the transport path includes plural connecting food transport conveyors of which a food transport conveyor that leads through the liquid smoke unit is separate from a food transport conveyor that leads through the transit oven.3. Production line according to claim 2 , characterised in that the transit oven is chosen from the group consisting of linear transit ovens and spiral transit ovens.4. Production line according to claim 1 , characterised in that the liquid smoke unit is provided with a liquid smoke dispenser.5. Production line according to claim 1 , characterised in that the brine unit and the liquid smoke unit are arranged in a combined brine/liquid smoke unit.6. Production line according to claim 1 , characterised in that preceding the brine unit the production line comprises a co-extrusion unit for extruding a food dough with a coating that comprises collagen and/or alginate.7. Production line according to claim 1 , characterised in that the production line comprises a UV-source for radiating the food products claim 1 , which UV-source is located preceding the oven.8. Method for in-line processing ...

Meat treatment composition and use thereof

This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture losswith as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as ‘natural ingredients’. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.

Methods of Using Solutions of Hypobromous Acid and Hypobromite to Treat Poultry in a Chill Tank During Processing to Increase the Weight of Poultry

Methods for treating poultry to increase the weight of the poultry are disclosed. The methods may be performed in a chill tank or other reservoir and utilize hypobromous acid from either aqueous hydrogen bromide or aqueous sodium bromide and a source of hypochlorite. The methods comprise contacting a poultry carcass with the hypobromous acid-containing water at a pH of about 6.5 to about 10. The methods result in an increase in the weight of the processed poultry products.

METHOD OF PRODUCING A VINEGAR-DERIVED FOOD ADDITIVE

A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature. 120-. (canceled)21. A method of producing a vinegar-derived food additive , comprising:(a) treating vinegar with a basic neutralizing agent to partially neutralize the vinegar to a pH below 7.0; and(b) evaporating water from and drying the product of step (a) to produce the food additive consisting essentially of an acetate and an acid in the form of a dry powder.22. The method of claim 21 , further comprising:(c) adding untreated vinegar to the product of step (b) to produce an acetate-vinegar dry powder or solution having a pH of about 7.0 to about 10.0.23. The method of claim 21 , wherein the basic neutralizing agent is selected from the group consisting of: sodium bicarbonate claim 21 , sodium carbonate claim 21 , and potassium ...

METHODS AND PACKAGING FOR WET AGING MEAT

Methods, packaging, and packets for wet aging meat are described herein. For example, in one or more embodiments of the present disclosure a package for wet aging meat includes a cut of meat having a fat layer portion and an edible meat portion, an adsorptive material to adsorb gases emitted from the cut of meat wherein the adsorptive material is positioned on the fat layer portion, a salt material positioned on the adsorptive material or on the fat layer portion with the adsorptive material, and wherein the cut of meat with the adsorptive material and salt material is sealed in a packaging material to form the package. 120-. (canceled)21. A method for wet aging a cut of meat having a fat layer portion and an edible meat portion , the method comprising:(a) placing one or more packets containing an adsorptive material and a salt material only on the fat layer portion of the meat; wherein the packets are made from a gas/liquid permeable material.(b) placing the cut of meat with the one or more packets of the adsorptive material and salt material into a packaging material;(d) hermetically sealing the packaging material containing the cut of meat to form a package; and(e) allowing the cut of meat to wet age for about at least 7 days,wherein the adsorptive material comprises activated charcoal;wherein moisture in the edible meat portion of the cut of meat is pulled by the salt material through pores in the fat layer portion to age the cut of meat; andwherein the moisture is held in place inside the fat layer portion.22. The method of claim 21 , wherein the cut of meat is a primal or subprimal cut.23. The method of claim 21 , wherein the adsorptive material includes a mixture of activated charcoal and sea salt.24. The method of claim 21 , wherein the salt material is a salt smoked with alder wood.25. The method of claim 23 , wherein the adsorptive material and the salt material form a 50/50 mixture.26. The method of claim 21 , further including a step of placing one or ...

PROCESS TO PRODUCE SAFE PASTEURIZED SHRIMP AND OTHER SHELLFISH OF HIGH SENSORY QUALITY AND EXTENDED REFRIGERATED SHELF-LIFE

A system and method for processing shrimp and other shellfish species are disclosed. Embodiments of the disclosed system and method provide a shellfish product having a longer refrigerated shelf-life than experienced with conventional processing methods and the shellfish product produced retains more of its original sensory qualities, such as texture, flavor and odor, than is retained by current processing methods. 1. A method of producing a shellfish having an extended shelf life comprising the steps:pre-treating raw shellfish in a solution containing sodium tripolyphosphate or functionally equivalent additive(s);pre-cooking said shellfish at a temperature not higher than 190° F. for a time sufficient to coagulate fully the proteins in the shellfish and obtain a pre-cooked shellfish;immediately cooling the hot pre-cooked shellfish to a temperature to stop the cooking process;packaging the cooled shellfish product in a container conducive to rapid heat penetration and suitable to withstand pasteurization temperatures;filling the containers of pre-cooked shellfish with brine when using rigid or semi-rigid containers;seaming or sealing the containers of pre-cooked shellfish;pasteurizing the packaged shellfish product by heating the shellfish to a pasteurizing temperature not higher than a temperature of said pre-cooking step; andimmediately cooling the pasteurized shellfish to stop the pasteurizing process.2. The method of claim 1 , whereinsaid pre-cooking step comprises submersing the shellfish in a heated first brine solution to a temperature and for a sufficient time to pre-cook the shellfish product, where said first brine solution has a NaCl concentration of about 1.25 wt % to 2.0 wt %.3. The method of claim 1 , wheresaid pre-cooking step comprises soaking or dipping and holding, raw peeled or unpeeled shellfish in an unheated brine solution prior to cooking.4. The method of claim 1 , further comprisingrinsing the pre-cooked shellfish product with a second brine ...

AUTOMATED STATION FOR SALTING MEAT PIECES AND OPERATING METHOD THEREOF

The invention relates to an automated station for salting meat pieces in a predetermined manner, enabling a method for salting poultry meat pieces to be automated, thus increasing productivity and thereby improving safety conditions. The station comprises motorised supply means for supplying meat pieces (P) in a forward direction, handling means for handling meat pieces in order to handle the meat piece coming from the supply means, salt supply means configured to provide salt on an inner and outer area of the meat piece (P), as well as a retrieval system for retrieving salt coming from the salt supply means. 1. An automated station for salting meat pieces , characterised in that it comprises:motorised supply means for supplying meat pieces (P) in a forward direction;handling means for handling meat pieces in order to handle the meat piece coming from the supply means;first salt supply means configured to inject salt in an inner area of the meat piece (P);second salt supply means configured to provide salt on the outer surface of the meat piece which include movement means to move the meat piece (P) in a forward and/or rotating direction; anda retrieval system for retrieving salt coming from at least the second salt supply means.256. The automated station for salting meat pieces according to claim 1 , characterised in that the handling means comprise a gripping head () claim 1 , coupled to a robot arm () claim 1 , which can move on the three coordinate axes (X claim 1 , Y claim 1 , Z).350505253. The automated station for salting meat pieces according to claim 2 , characterised in that the gripping head comprises a pair of clamps () claim 2 , actuated by means of a rack and pinion mechanism which acts by means of a pneumatic actuation system claim 2 , each clamp () being associated with a corresponding rack () which moves along a guide ().47. The automated station for salting meat pieces according to claim 1 , characterised in that the first salt supply means ...

SALT PRODUCT FOR FLAVOR STABILIZATION IN CURED MEAT PRODUCTS

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 chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavorant; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite. 1. A low sodium salt product for curing meats comprising:sodium chloride;a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof;at least one flavorant;at least one nitrite; anda phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite.2. The low sodium salt product according to claim 1 , wherein the weight ratio of phosphate flavor stabilizing agent to nitrite is from about 25:1 to about 35:1.3. The low sodium salt product according to claim 2 , wherein the weight ratio of phosphate flavor stabilizing agent to nitrite is about 30:1.4. The low sodium salt product according to claim 1 , wherein the product delivers from about 0.005% to about 0.05% nitrite to the cured meat.5. The low sodium salt product according to claim 1 , wherein the product delivers about 0.01% nitrite to the cured meat.6. The low sodium salt product according to claim 1 , including from about 3% to about 6% by weight of the salt product of the at least one flavorant.7. The low sodium salt product according to claim 1 , wherein the at least one nitrite is selected from the group consisting of sodium nitrite claim 1 , potassium nitrite claim 1 , calcium nitrite claim 1 , magnesium nitrite claim 1 , ammonium nitrite and mixtures thereof.8. The low sodium salt product ...

Method for processing meat using phosphate free high ph compositions containing salt and a carbonate salt

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and carbonate salt at a pH in the range of from 10.1 to 11.3.

METHOD AND APPARATUS TO BRINE TURKEY

Brining apparatus includes a refrigerator, a sink, and a hollow housing to receive brining fluid and a turkey. The housing has an open mouth at the top. The apparatus also includes a cover which sealingly removably engages the mouth of the housing. The housing includes a valve to drain brining liquid from the housing. The housing and cover are shaped and dimensioned, when assembled, to fit in the refrigerator for cooling, and to fit in the sink to drain brining liquid from the housing. 1. A food briner comprising:a hollow container having a top, a flat closed bottom, and four sides which form an interior, said four sides including opposing left and right sides and opposing front and back sides to form a substantially quadrilateral shape, said container's top including a circular first female threaded opening;a hollow extension member including four walls including opposing left and right walls and opposing front and back walls which form a substantially quadrilateral shape which is substantially the same as said container's quadrilateral shape, said extension member further including a male threaded bottom and a top having circular second female threaded opening, said male threaded bottom having male threads sized and aligned to threadably mate to said container's first female threaded opening in a manner that said engagement of said extension member's male threaded bottom to said container's first female threaded opening forms a liquid tight seal and causes said hollow extension member's four walls to align and form contiguous faces with said container's four sides, said second female threaded opening having the same size and shape as said first female threaded opening; anda round top having a male threaded edge, said male threaded edge having male threads sized to mate and form a liquid tight seal with first female threaded opening or said second female threaded opening.2. The food briner of further comprising:a recess formed into one of said container's four ...

MEAT PROCESSING METHODS

Meat processing methods providing reduced contamination from microbial sources, improved tenderness of the resulting meat product, and enhanced processing efficiency by decreasing cost, water usage, wastewater output, time, and energy necessary for processing meat carcasses are disclosed. The methods utilize hot water spray of the carcass in addition to subzero chilling. The methods reduce bacterial population during meat production, including both Gram-negative and Gram-positive bacteria. The hot water also cleans the carcass before exposure to the chilled water such that the chilled water can be used repeatedly. 1. A method of producing a meat product comprising:a) contacting a carcass of an animal with hot water at a temperature of about 50° C. to about 90° C. for about 0.1 minutes to about 10 minutes;b) immersing the carcass in at least one water solution at a temperature of about −0.6° C. to about −6.0° C.; andc) producing the meat product from the carcass, wherein the meat product has decreased bacterial content and/or decreased shortening of the meat compared to a method in which the carcass is not contacted with the hot water.2. The method of claim 1 , wherein the hot water and/or the water solution have a salt content comprising about 1% to 10% salt weight per volume.3. The method of claim 1 , wherein no salt is added to the animal carcass.4. The method of claim 1 , wherein the meat product does not have increased salt content after contact with the hot water and the at least one water solution.5. The method of claim 1 , wherein the hot water is delivered by spraying the animal carcass.6. The method of claim 1 , wherein the meat product is not cooked by the hot water.7. The method of claim 1 , wherein the meat product has reduced bacterial populations compared to a meat product that is treated with the hot water only claim 1 , a subzero saline chilling only claim 1 , or a traditional ice-water chilling only.8. The method of claim 1 , wherein the temperature ...

S-NITROSOTHIOL COMPOUNDS AND THEIR COMBINATIONS WITH NITROSAMINE BLOCKING AGENTS FOR SAFE FOOD PRESERVATION

The invention relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preservative and compositions for curing meat are also provided by the invention. 3) A process according to claim 1 , wherein in the compound of Formula III or III-A claim 1 , respectively claim 1 , Xis hydrogen and Xis an acyl group selected from the group consisting of CHC(O)— claim 1 , CHCHC(O)— and CHCHCHC(O)—.5) A process according to claim 1 , further comprising adding an inhibitor of nitrosamine formation to the food.6) A process according to claim 5 , wherein the inhibitor of nitrosamine formation is ascorbic acid or a physiologically acceptable salt or ester thereof.7) A process according to claim 1 , wherein the compound of Formula III is added to meat to produce a cured meat product.8) A process according to claim 7 , further comprising adding nitrite to the meat claim 7 , such that nitrite concentration in the meat is below 150 ppm.9) A process according to claim 8 , wherein nitrite is added such that its concentration in the meat is below 120 ppm.10) A process according to claim 1 , devoid of nitrite addition.11) A process according to claim 1 , further comprising a step of providing low-oxygen environment by creating vacuum or purging with inert gas to replace oxygen with inert gas during preparation claim 1 , packaging or storage of the food product.12) (canceled)13) (canceled)14) (canceled)15) A composition for curing meat comprising a compound of Formula III as defined in and at least one meat additive.16) A composition according to claim 15 , wherein the meat additive is selected from the group consisting of sodium chloride claim 15 , potassium chloride claim 15 , sugar claim 15 , antioxidants claim 15 , inhibitors of nitrosamine formation comprising one or more of ascorbic acid and physiologically acceptable salts or ...

VERFAHREN UND VORRICHTUNG ZUM EINBRINGEN VON SALZ IN LEBENSMITTEL

The invention relates to a method and a device designed for the method for introducing food additives, in particular salt, into solid food, in particular raw or cooked meat. The device according to the invention and the method which can be carried out using said device are characterized in that the solid is introduced into solid food by means of a conveying device for accelerating the solid. 154514145. Process for the production of food with the step of introducing at least one food additive into a food () by means of a conveyor device and a carrier () movable relative to the conveyor device , in the adjacent area of which the food () is arranged , characterized in that the food additive is present in the form of a rod-shaped solid () and the rod-shaped solid () is accelerated continuously or pulsatingly against the food ().211121211. Process according to claim 1 , characterized in that the rod-shaped solid is formed out of food additive by means of a press () to which a line () is connected and after exiting from the line () and driven by the pressure of the press () is pushed into the food.3142014142052028. Process according to claim 1 , characterized in that the rod-shaped solid () is introduced into a pipe section () claim 1 , the inner cross-section of which fittingly encompasses the solid () and the rod-shaped solid () is accelerated through the pipe section () and against the food () by means of a compressed gas claim 1 , a propellant charge or a piston out of the pipe section () or by means of counter-directionally driven claim 1 , spaced-apart traction wheels ().414. Process according to claim 1 , characterized in that the solid () is produced by agglomerating and/or pressing and/or freezing the food additive.5141112. Process according to claim 1 , characterized in that the food additive is pressed into rod-shaped solid () by adding a mass of solution water and/or solvent to the food additive and feeding into a press () having a line () connected thereto ...

METHOD FOR IMMERSION CHILLING AND FREEZING TUNA BY CaCl2 WITH LOW SALT PENETRATION AMOUNT

A method for immersion chilling and freezing tuna by CaClwith a low salt penetration amount, characterized by comprising following steps: carrying out a rapid block-cutting treatment on tuna meat under a sterile condition, and then immediately freezing the tuna blocks in CaClsalt water with concentrations of 25-30% and temperatures of minus 25 ˜minus 40 DEG C. respectively; completely immersing the tuna blocks in the salt water, directly placing a control group in a refrigerator at minus 25 DEG., and when the central temperature of the tuna blocks achieves minus 18 DEG C., rapidly taking out the tuna blocks from the salt water, and measuring the salt penetration amount and the various quality indexes, wherein a chilling mode for the salt water is to place 400 g of the CaClsalt water with the mass concentrations of 25.70%, 27.50%, 28.40% and 29.40% respectively in refrigerators at minus 25 DEG C., minus 30 DEG C., minus 35 DEG C. and minus 40 DEG C., and chilling to setting temperatures of refrigerator, wherein the temperature fluctuation ranges of the refrigerators are +/−1 DEG C. The method disclosed by the invention increases the freezing efficiency of the tuna meat, has a low salt penetration amount, effectively ensures the quality and the taste of the tuna meat, and has a wide application prospect. 1. A method for immersion chilling and freezing tuna by CaClwith a low salt penetration amount , characterized in t hat the chilling of CaClsalt water and the freezing of tuna blocks by CaClsalt water , comprising following steps:(1) picking tuna meat with even individual, uniform meat color, and certain regular shape, and delivering back to laboratory for treatment within 5 min under frozen condition;{'sub': '2', '(2) preparing 400 g of the CaClsalt water with the mass concentrations of 25.70%, 27.50%, 28.40% and 29.40% res pectively, and the corresponding freezing point is minus 31.2 DEG C., minus 38.6 DEG C., minus 43.6 DEG C. and minus 50.1 DEG C. respectively;'}( ...

Method of preparing seasoned raw pollock and seasoned raw pollock prepared by using the same

A method of preparing seasoned raw pollock includes cutting pollock flesh from pollock of which skin has been removed, preparing a salt mixture by adding Euphorbia humifusa powder and Dryopteris crassirhizoma powder to deep sea water brine, salting the pollock flesh in the salt mixture; preparing a vinegar mixture by adding Ixeris dentata powder and Androsace umbellata powder to vinegar water, performing fermentation by immersing the salted pollock flesh in the vinegar mixture, and mixing the fermented pollock flesh with salt, red pepper powder, garlic, ginger, sugar, syrup, vinegar, and sesame. Seasoned raw pollock is prepared by using the method, and a processed food is produced by using the seasoned raw pollock.

Methods of preparing a fresh cleaned fish carcass for storage

There is disclosed a method of preparing a fresh cleaned fish carcass for storage, the method comprising: positioning ice in an abdominal cavity of the fresh cleaned fish carcass; and after positioning the ice in the abdominal cavity of the fresh cleaned fish carcass, packaging the fresh cleaned fish carcass in a thermally insulated transportable container. There is also disclosed a method of preparing a fresh cleaned fish carcass for storage, the method comprising: immersing at least a portion of the fresh cleaned fish carcass in brine; and after immersing the at least a portion of the fresh cleaned fish carcass in the brine, packaging the fresh cleaned fish carcass in ice. There is also disclosed a thermally insulated transportable container comprising stored therein a fresh cleaned fish carcass having ice in an abdominal cavity of the fresh cleaned fish carcass.

METHODS FOR PROCESSING MEAT USING PHOSPHATE FREE HIGH PH COMPOSITIONS CONTAINING SALT AND SODIUM CARBONATE

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3. 1. A method for processing an uncooked , untreated meat comprising the steps of: (i) sodium carbonate at a concentration of less than 0.1 molar;', '(ii) salt at a concentration of less than 1 molar; and', '(iii) natural flavoring in an amount of less than 0.0045 parts per 100 parts of uncooked meat;, '(a) preparing an aqueous solution comprising'}(b) providing a portion of the uncooked, untreated meat; and(c) treating the uncooked meat with the aqueous solution.2. The method of claim 1 , wherein the concentration of sodium carbonate is between 0.001 and 0.09 molar.3. The method of claim 1 , wherein the concentration of salt is between 0.002 and 0.9 molar.4. The method of claim 1 , wherein the natural flavoring is rosemary extract.5. The method of claim 1 , further comprising a saccharide at a concentration of less than 3 molar.6. The method of claim 5 , wherein the concentration of saccharide is between 0.004 and 2.9 molar.7. The method of claim 1 , wherein the aqueous solution further comprises additional ingredients selected from the group consisting of: a natural flavoring claim 1 , a flavoring claim 1 , a spice claim 1 , a spice extractive claim 1 , a carrageenan claim 1 , an antioxidant claim 1 , a vinegar claim 1 , and a coloring agent.8. The method of claim 1 , wherein the uncooked claim 1 , untreated meat is selected from the group consisting of: poultry claim 1 , lamb claim 1 , beef claim 1 , and pork.9. The method of claim 1 , wherein treating the meat further comprises injection claim 1 , dipping claim 1 , immersion claim 1 , infusion claim 1 , perfusion claim 1 , spraying claim 1 , tumbling claim 1 , rubbing or marinating the ...

ICE, REFRIGERANT, ICE PRODUCTION METHOD, METHOD FOR PRODUCING COOLED ARTICLE, METHOD FOR PRODUCING REFRIGERATED ARTICLE OF PLANT/ANIMAL OR PORTION THEREOF, REFRIGERATING MATERIAL FOR PLANT/ANIMAL OR PORTION THEREOF, METHOD FOR PRODUCING FROZEN FRESH PLANT/ANIMAL OR PORTION THEREOF, DEFROSTED ARTICLE OR PROCESSED ARTICLE THEREOF, AND FREEZING MATERIAL FOR FRESH PLANT/ANIMAL OR PORTION THEREOF

Provided are: ice which has excellent cooling capacity; a production method therefor; a method for producing a cooled article; and a refrigerant. Also provided are: ice in a non-separating state; and a production method therefor. 1. Ice which satisfies the following conditions (a) and (b) and is from a liquid that includes an aqueous solution including a solute:(a) a temperature of the ice after melting completely is lower than 0° C.; and(b) a rate of change of solute concentration in an aqueous solution to be generated from the ice in melting process is 30% or less.2. The ice according to claim 1 , wherein the liquid further includes oil.3. The ice according to claim 1 , wherein the solute includes two or more kinds of solutes having different degrees of solidifying point depression.4. A refrigerant comprising the ice according to .5. The refrigerant according to claim 4 , further comprising water including the same solute as a solute included in the ice claim 4 , whereina ratio of a concentration of the solute in the ice to a concentration of the solute in the water is from 75:25 to 20:80.6. The refrigerant according to claim 4 , further comprising a solid having a higher thermal conductivity than the ice.7. A method for producing ice which is from a liquid that includes an aqueous solution including a solute claim 4 , the method comprising:a step of generating ice which is from a liquid that includes an aqueous solution including a solute on a wall surface kept at a temperature equal to or lower than a solidifying point of the aqueous solution by nebulizing the liquid that includes the aqueous solution onto the wall surface, anda step of collecting the ice generated on the wall surface, whereinthe step of collecting the ice includes a step of adjusting time for holding the ice on the wall surface.8. The method according to claim 7 , wherein the wall surface is kept at a temperature lower than a solidifying point of the aqueous solution by 5° C. or greater in the ...

METHOD FOR CLEANING, DETOXIFYING AND CELLS AND TISSUES PRESERVATION OF FRESH ANIMAL LIVER

The present application relates to a method for cleaning, detoxifying and cells and tissues preservation of a fresh animal liver, comprising the following steps: taking out a whole fresh liver from an animal body quickly and removing the gallbladder, with blood vessels in first porta hepatis of the liver being retained; dissecting quickly and determining portal vein, biliary tract, hepatic artery and upper and lower ends of the inferior vena cava, and then inserting disinfected medical catheters into blood vessels of the portal vein, the biliary tract and blood vessels of the hepatic artery; perfusing a perfusate into the catheters, eliminating macrophages and other immune cells containing a large number of toxins, blood and harmful substances in the liver continuously and flushing bitter bile out from the biliary tract meantime; and completing processing of the liver when the fresh liver becomes white from blood red. It can be guaranteed that cells and tissues of the liver are not damaged as far as possible, and toxins, blood and harmful substances in the liver can be eliminated after the liver is treated by the method. 1. A method for cleaning , detoxifying and cells and tissues preservation of a fresh animal liver , comprising the following steps:{'b': '1', 'S: taking out a whole fresh liver from an animal body quickly and removing gallbladder, with blood vessels in first porta hepatis of the liver being retained when taking out the liver;'}{'b': '2', 'S: spreading the liver taken out gently on a clean plane, dissecting the first porta hepatis of the liver quickly and determining portal vein, biliary tract, hepatic artery and upper and lower ends of inferior vena cava, and inserting disinfected medical catheters into blood vessels of the portal vein, the biliary tract and blood vessels of the hepatic artery;'}{'b': '3', 'S: perfusing a perfusate of 30° C.-35° C. into the catheters in the portal vein, the hepatic artery and the biliary tract, the perfusate fully ...

Automatic feeding apparatus of sub-material of meat product

The present invention relates to an automatic feeding apparatus of a sub-material of a meat product for automatically feeding a sub-material (salt solution or brine) into meat during processing of meat. The automatic feeding apparatus has an improved structure so that a needle pressing mechanism and a sub-material supply container can be easily detached and cleaned from an operating part.

METHOD FOR PREPARING FISH PRODUCT

A method for preparing a fish product. In the method, a slaughtered fish is filleted in pre-rigor state, skin is removed from the fillet in pre-rigor state, the skinless fillet is arranged in a pre-salting process in pre-rigor state and allowed to remain there for the pre-salting period, the fillet is removed from the pre-salting process, the fillet is arranged in its transport package, in which it is subjected to a second salting process, and the fillet is allowed to remain in the transport package for at least one day. 1. A method for preparing a fish product , the method comprising:filleting a slaughtered fish in pre-rigor state,removing the skin from fillet in pre-rigor state,arranging the skinless fillet in a pre-salting process in pre-rigor state and allowing it to be there for a pre-salting time,removing the fillet from the pre-salting process,arranging several fillets into a transport package, where the fillets are subjected to a dry salting process,allowing the fillets to remain in the transport package for at least one day, andin which transport package, a compressive force is applied to the fillets placed in the transport package, the load history caused by the force essentially being equal for each fillet.2. A method as claimed in claim 1 , wherein the method steps performed in pre-rigor state are done within 24 hours from slaughter.3. A method as claimed in claim 1 , wherein the temperature of the fillet in the transport package is maintained at −5° C. to +4° C.4. A method as claimed in claim 1 , wherein the fillet is allowed to cure or salt-cure in the transport package for at least 2 days.5. A method as claimed in claim 1 , wherein the skinless fillet is subjected to an antibacterial treatment before placing it in the pre-salting process.6. A method as claimed in claim 5 , wherein the antibacterial treatment comprises sterilisation by ozone (O) claim 5 , cold plasma treatment claim 5 , hot plasma treatment claim 5 , strong salt solution (salt content ...

METHOD FOR PRODUCING FROZEN FRESH PLANT/ANIMAL OR PORTION

A method for producing frozen fresh plants/animals or portions thereof includes the steps of: producing an ice slurry by mixing ice generated by freezing salt water having a salt concentration of from 13. 6% to 23 .1% and salt water having a salt concentration of from 13. 6% to 23.1%, and instantaneously freezing fresh plants/animals or portions thereof by immersing the fresh plants/animals or portions thereof in the ice slurry. 1. A method for producing frozen fresh plants/animals or portions thereof , the method comprising:a step of producing an ice slurry by mixing ice generated by freezing salt water having a salt concentration of from 13. 6% to 23 .1% and salt water having a salt concentration of from 13. 6% to 23.1%, anda step of instantaneously freezing fresh plants/animals or portions thereof by immersing the fresh plants/animals or portions thereof in the ice slurry.2. The method according to claim 1 , wherein the ice is ice which satisfies the following conditions (a) and (b) and is from a liquid that includes an aqueous solution including a solute:(a) a temperature of the ice after melting completely is lower than −5° C.; and(b) a rate of change of solute concentration in an aqueous solution to be generated from the ice in melting process is 30% or less.3. The method according to claim 2 , wherein the solute includes two or more kinds of solutes having different degrees of solidifying point depression.4. The method according to claim 1 , wherein salt concentrations in the ice and the salt water to be mixed are about the same.5. The method according to claim 1 , wherein a mass ratio between the ice and the salt water to be mixed is ice:salt water=75:25 to 20:80.6. The method according to claim 1 , wherein the instantaneously frozen fresh plants/animals or portions thereof are taken out from the ice slurry and the fresh plants/animals or portions thereof are cryopreserved at a temperature equal to or lower than the temperature at the time of instantaneous ...

"Gentle Touch" Modified Atmosphere Meat Packaging System and Method of Packaging Meat

The present invention relates in general to the field of packaged meat product, and more specifically, to a modified atmosphere meat packaging system and method of packaging meat product. The modified atmosphere meat packaging system and method comprises a lid-stock container with a reduced-volume headspace configured to contain a modified atmosphere consisting of carbon dioxide and nitrogen. Spices, salts, rubs and seasonings may be further placed on the meat product to add flavor and mask a myoglobin state during long periods of shipping, storage and retail display. An impermeable gaseous barrier is configured to “gently touch” the meat product to prevent movement inside the meat packaging system and maintain an attractive appearance to consumers. The purpose of the invention is to provide a packaged meat product that appears freshly cut and wrapped straight from the butcher at a local meat market as opposed to a centralized packaging facility.

Method for producing food material, and food material

The present application relates to a method for producing food material for retorting, and to food material for retorting produced by the method, the method comprising: a curing step for mixing one or more base material, selected from the group consisting of meat and seafood, with a curing agent containing phosphate and starch, and curing; and a step for heating and sterilizing the base material by heating at the temperature of 110-130° C. for 10-60 minutes.

Method and continuous-flow vacuum tumbler for the treatment of foods

The vacuum tumbler has an evacuatable drum (3) which is mounted for rotation around its longitudinal axis (11) and is provided on one end side with a loading opening and on the other end side with a removal opening (12). In order to obtain continuous operation, a vacuum sluice (19, 19') is arranged both at the loading opening (12) and at the removal opening (12') and in each case a vacuum packing (17), which is effective when the drum (3) is rotating, is present between the two openings (12, 12') and the corresponding vacuum sluice (19, 19').

Method and vacuum-tumbler for the treatment of food products

The vacuum tumbler has a drum (3) which is mounted so as to be rotatable about its longitudinal axis (11), can be evacuated and is provided on one end face with a loading aperture (12) and on the other end face with a removal aperture (12'). To achieve continuous operation, it is proposed that a vacuum sluice (19, 19') be connected both to the loading aperture (12) and to the removal aperture (12') and that between both apertures (12, 12'), and the associated vacuum sluice (19, 19') there be situated in each case a vacuum seal (17) which also operates when the drum (3) is rotated. <IMAGE>

Apparatus for salting, marinating or adding additives to meat, fish or similar products and a method for using them

Apparat til sa marinering eller tilsætning af additiver til kød, fisk eller lignende, omfattende en tank, der indeholder en opløsning af behandlingsmedium til indføring i fødevareprodukter, hvilken tank har en indløbsåbning og en udløbsåbning, hvorigennem stykker af kød eller fisk tilgår eller forlader tanken, og en transportindretning placeret i tanken og egnet til kontinuerligt at bringe indesluttede portioner af kød eller fisk ind i tanken gennem indlobet og ud gennem udløbet, hvorved disse portioner føres af transportmidlet i neddykket tilstand i en første retning og derefter i en anden, modsat retning deraf, hvilket giver en effektiv bevægelsesstrækning på næsten to gange længden af transportindretningen. Apparatus for marinating or adding additives to meat, fish or the like, comprising a tank containing a solution of treatment medium for introduction into food products, said tank having an inlet opening and an outlet opening through which pieces of meat or fish enter or leave the tank, and a transport device located in the tank and suitable for continuously bringing entrapped portions of meat or fish into the tank through the inlet and out of the outlet, thereby passing these portions of the means of transport in the submerged state in a first direction and then in a second, opposite direction thereof. , which provides an effective stretch of motion nearly twice the length of the conveyor.

Food salt product

Food processor

Apparatus for kneading food pieces includes a rotatable drum mounted on an inclined axis. There are spiral flights along the side wall of the drum. Charging and discharging the drum is effected through an open end and the drum includes a door for airtight sealing of the drum. A vacuum can be drawn inside the drum for different types of food processing. The processor can be used for blending constituents for food products. The kneading action can be applied to massaging or tumbling meat chunks, and treatment liquids can be added to the drum and/or the food pieces for processing.

Device for pickling meat by mixing under vacuum

A device for pickling meat by mixing under vacuum comprises a tank (1) suitable for being rotated on its longitudinal axis by drive means (7,8), the tank being provided at one of its ends with an opening (4) for filling/emptying suitable for being closed by a cover by which the vacuum is generated and, if necessary, brine is injected, the tank being mounted on a support frame (11). The device comprises, near the rear edge of frame (11) for support of the tank, at least one elastic element (16) inserted between frame (11) and the support surface of the device (12) and made in such a way as to be gradually compressed from a rest position corresponding to the empty state of the tank to a filled position, the elastic element(s) gradually returning to their rest position when the tank is emptied.

Method and continuous-flow vacuum tumbler for the treatment of foods

The vacuum tumbler has an evacuatable drum (3) which is mounted for rotation around its longitudinal axis (11) and is provided on one end side with a loading opening and on the other end side with a removal opening (12). In order to obtain continuous operation, a vacuum sluice (19, 19') is arranged both at the loading opening (12) and at the removal opening (12') and that in each case a vacuum packing (17), which is effective when the drum (3) is rotating, is present between the two openings (12, 12') and the corresponding vacuum sluice (19, 19').

Production of bacon resistant to clostridium botulinum

Manufacturing method of Gulbi or Borigulbi containing Ginseng

The present invention relates to a method for producing dried yellow corvina or dried yellow corvina aged with barley, containing ginseng. More specifically, the method comprises the following steps: preparing ginseng salt by mixing ginseng powder with solar salt; preparing yellow corvina; salting the prepared yellow corvina with the prepared ginseng salt; washing the salted yellow corvina; and drying the washed yellow corvina. According to the present invention, the obtained dried yellow corvina has no fishy smell peculiar to dried yellow corvina, an excellent texture, excellent functionality because there is no foreign odor, and excellent storability because the rancidity of fat is delayed.

Method of processed food products treatment

FIELD: food products. SUBSTANCE: method involves contacting of processed food products with water solution containing effective amount of component of alkali metal silicate and alkali metal hydroxide. Method implying contacting of a product actually containing no ethanol with water solution containing effective amounts of component of alkali metal silicate, alkali metal carbonate and alkali metal hydroxide or component of alkali metal silicate and alkali metal hydroxide is proposed as well. Additionally method of treating cheese with water solution containing effective amount of component of alkali metal silicate and alkali metal hydroxide is proposed. EFFECT: reducing product contamination with bacteria or inhibiting their growth on a product. 35 cl, 2 tbl, 2 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 342 891 (13) C2 (51) ÌÏÊ A23L 3/34 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005123330/13, 18.12.2003 (72) Àâòîð(û): ÁÅÍÄÅÐ Ôðåäåðèê Ã. (US), ÓÝÁÅÐ Äæîðæ (US) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 18.12.2003 (73) Ïàòåíòîîáëàäàòåëü(è): ÄÀÍÈÑÊÎ À/Ñ (DK) R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 23.12.2002 US 60/436,132 (43) Äàòà ïóáëèêàöèè çà âêè: 10.03.2006 (45) Îïóáëèêîâàíî: 10.01.2009 Áþë. ¹ 1 2 3 4 2 8 9 1 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: US 5891499 À, 06.04.1999. US 6447810 B1, 10.09.2002. RU 2061499 C1, 10.06.1996. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 25.07.2005 2 3 4 2 8 9 1 R U (87) Ïóáëèêàöè PCT: WO 2004/057984 (15.07.2004) C 2 C 2 (86) Çà âêà PCT: US 03/40371 (18.12.2003) Àäðåñ äë ïåðåïèñêè: 101000, Ìîñêâà, Ì.Çëàòîóñòèíñêèé ïåð., 10, êâ.15, "ÅÂÐÎÌÀÐÊÏÀÒ", ïàò.ïîâ. È.À.Âåñåëèöêîé, ðåã. ¹ 11 (54) ÑÏÎÑÎÁ ÎÁÐÀÁÎÒÊÈ ÏÎÄÂÅÐÃØÈÕÑß ÒÅÕÍÎËÎÃÈ×ÅÑÊÎÉ ÏÅÐÅÐÀÁÎÒÊÅ ÏÈÙÅÂÛÕ ÏÐÎÄÓÊÒΠ(57) Ðåôåðàò: Ñïîñîá âêëþ÷àåò êîíòàêòèðîâàíèå ïîäâåðãøèõñ òåõíîëîãè÷åñêîé ïåðåðàáîòêå ïèùåâûõ ïðîäóêòîâ ñ âîäíûì ðàñòâîðîì, ñîäåðæàùèì ýôôåêòèâíîå ...

Processed Meat and Axes Meat Processing Method Using the Same

본 발명은 연하고 탄력성이 뛰어나고 가공이 자유로우며 변성손실을 방지하여 드립 등의 저분자 영양성분 등을 유효하게 이용한 고수율이고, 영양가가 높은 가공축류육의 제공을 목적으로 한다. An object of the present invention is to provide a processed meat with high yield and high nutritional value by using low-molecular nutrients such as drip and the like by being soft, excellent in elasticity, free of processing and preventing denaturation loss. 본 발명의 가공축류육은 축류육100wt부에 대하여 0.2∼5wt부 바람직하게는 0.3∼4wt부 보다 바람직하게는 0.5∼2.5wt부의 염류와 0.1∼6wt부 바람직하게는 0.3∼4wt부 보다 바람직하게는 0.5∼2wt부의 알카리제가 함유되어 있는 구성을 보유하고 있다. The processed axial meat of the present invention is 0.2 to 5 wt parts, preferably 0.3 to 4 wt parts, more preferably 0.5 to 2.5 wt parts of salt and 0.1 to 6 wt parts, more preferably 0.3 to 4 wt parts, relative to 100 wt parts of axial meat. It has a structure in which 0.5 to 2 wt parts of alkali agent is contained.

食品盐产品

本发明提供了多组分的均质共结晶的低钠盐产品在食品和药物方面的应用。本发明的盐产品基本上无偏析，具有低吸湿性和自由流动性。它具有良好的微生物抑郁性和良好的口感。它提供了在加工食品的盐(氯化钠)的功能，它也保持了微生物安全、营养价值和味道。本发明的盐产品包含碱金属和碱土金属氯化物组分和氯化铵组分。碱金属是钾(K)，并且可选择钠(Na)。碱土金属是镁(Mg)或镁(Mg)和钙(Ca)，其具有的摩尔比例之和为1。本发明还提供了制备本发明的盐产品的方法。

식육의 수분조절 가공처리방법

본 발명은 식육의 수분조절 가공처리방법을 개시한다. 본 발명에 따른 식육의 수분조절 가공처리방법은, 식육의 수분조절 가공처리방법에 있어서, -2℃∼10℃로 냉장된 절단 식육을 10~50메쉬 크기의 입도를 가진 소금으로 채워진 밀폐 용기 내에 묻어두고 -2℃∼10℃의 온도에서 1시간~4시간 침출시켜 소금에 의해 냉장육에 포함된 수분을 흡수 제거하는 수분제거단계와;, 상기 수분이 제거된 절단식육을 밀폐 용기에서 꺼내어 냉장육 표면에 묻어 있는 소금을 털어내고 포장하는 포장단계로 구성된다. 이와 같이 구성되는 본 발명은 일정한 크기로 절단된 냉장육을 소금이 채워진 밀폐 용기에 투입시키고 이를 냉장상태에서 일정시간 보관하는 간소한 공정을 통해 냉장육에 포함된 수분이 자연스럽게 추출되어 소금에 흡수되도록 함으로써 냉장육이 가진 수분함량을 낮출 수 있으므로 수분에 의해 육류의 변질과 물성변화를 최소화할 수 있는 이점이 기대된다. 따라서, 냉장육의 유통과 보관에 따른 신선도와 보관성을 대폭 높일 수 있으며, 특히 육류의 조직감에 영향을 미치는 수분함량이 낮아짐에 따라 쫄깃한 식감 구현을 통해 상품성을 향상시킬 수 있는 유용한 효과가 기대된다. 또한, 본 발명은 포장단계에서 수분함량이 낮아진 절단식육의 표면에 천연 고분자화합물을 도포하여 식육 표면의 세포막을 외부로부터 차단하여 염기질소의 생성을 낮춤과 아울러 미생물 번식에 따른 변패를 억제할 수 있어 신선도 유지가 가능하고, 갈변 현상을 억제할 수 있으므로, 관능적인 요소를 중시하는 식육 제품에 있어 우수한 외관과 맛을 보장할 수 있으므로 상품성을 높일 수 있는 유용한 효과가 기대된다. 또한, 소비자의 선호도가 높은 상태로 유통 및 전시될 수 있으므로 제품에 대한 소비자의 만족도를 더욱 높일 수 있는 효과가 있다.

Method of salting delicatessen fish

FIELD: food industry. SUBSTANCE: method envisages preparation of fillet, injection of salting solution containing functional composite additional salting and sending salty semi-finished product to further technological operations. Functional composite contains vegetal extracts. Additional salting is performed with mixture of fine sea salt and ginger powder; after that, salty semi-product delivered for maturation for 4-5 days. EFFECT: invention provides reducing time of salting and ageing, as well as stabilisation of standard state of product during storage. 1 cl, 2 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23B 4/023 (13) 2 586 916 C1 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2015105781/13, 19.02.2015 (24) Дата начала отсчета срока действия патента: 19.02.2015 (45) Опубликовано: 10.06.2016 Бюл. № 16 2 5 8 6 9 1 6 (56) Список документов, цитированных в отчете о поиске: RU 2438334 C2, 10.01.2012. RU 2120761 C1, 27.10.1998. RU 2319385 C2, 10.10.2007. (73) Патентообладатель(и): Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "СанктПетербургский государственный торговоэкономический университет" (RU) 2 5 8 6 9 1 6 R U Стр.: 1 производят смесью мелкой морской соли и порошка имбиря, после чего соленый полуфабрикат отправляют на созревание в течение 4-5 суток. Изобретение обеспечивает сокращение срока посола и созревания, а также стабилизацию кондиционного состояния продукта в процессе хранения. 2 табл. C 1 C 1 Адрес для переписки: 194021, Санкт-Петербург, ул. Новороссийская, 50, Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "СанктПетербургский государственный торговоэкономический университет" (54) СПОСОБ ПОСОЛА ДЕЛИКАТЕСНЫХ РЫБ (57) Реферат: Способ предусматривает приготовление филе, его инъецирование посолочным раствором, содержащим функциональный композит, досаливание и отправку ...

Method for processing whole muscle meat

A method for producing a processed meat product begins at the supplier, where whole muscle meat is reduced into whole muscle meat pieces and the pieces may be macerated to increase their surface area. Prior to shipment of the whole muscle meat from the supplier to the meat processing plant, the whole muscle meat pieces are mixed with an initial ingredient mixture to create a raw base mixture and then packed into a container. The containers are shipped to a meat processing plant, whereby upon receipt of the raw base mixture at the processing plant, the raw base mixture is mixed with a customized ingredient mix to create a processed whole muscle mixture. The processed whole muscle mixture may then be stuffed and thermally processed.

“Gentle touch” modified atmosphere meat packaging system and method of packaging meat

The present invention relates in general to the field of packaged meat product, and more specifically, to a modified atmosphere meat packaging system and method of packaging meat product. The modified atmosphere meat packaging system and method comprises a lid-stock container with a reduced-volume headspace configured to contain a modified atmosphere consisting of carbon dioxide and nitrogen. Spices, salts, rubs and seasonings may be further placed on the meat product to add flavor and mask a myoglobin state during long periods of shipping, storage and retail display. An impermeable gaseous barrier is configured to “gently touch” the meat product to prevent movement inside the meat packaging system and maintain an attractive appearance to consumers. The purpose of the invention is to provide a packaged meat product that appears freshly cut and wrapped straight from the butcher at a local meat market as opposed to a centralized packaging facility.

Curing of meat using organic nitrites

The formation of nitrosamines in fried, broiled or grilled cured meat products is reduced or eliminated by using organic nitrites, such as n-butyl nitrite, in the curing mixtures in lieu of conventional sodium nitrite and sodium nitrite-sodium nitrate combinations. An ascorbate or isoascorbate is preferably present in the curing mixture.

Food preservative composition

This invention resides in a composition for treatment of meat, poultry, fruit and vegetables to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials: (1) ascorbic acid and/or the sodium or potassium salts thereof; (2) citric acid and/or the sodium or potassium salts thereof; (3) sodium or potassium carbonate; and (4) sulfite, bisulfite or metabisulfite of sodium or potassium. These materials represent a synergistic combination which preserves the color and freshness of these products for a surprisingly long period of time.

Producing stable color in meats

Process of curing hams

Process for treating animal materials

Meat-curing process

Method of curing fresh meat products

Process of curing meat and meat curing preparation therefor

Composition for treating meat prior to packaging

Process of curing meat and composition therefor

Production of cured whole meat

Process for stabilizing the color of meat

Method of curing meats, preparation of curing solution and additive for meat curing solutions

Process for curing bacon, product thereof and composition therefor

Residual nitrite levels in bacon can be lowered using a curing system of salt, nitric oxide-forming compound, such as sodium nitrite, erythorbate and a blend of sodium hexametaphosphate with a carbonate alkalizing agent, preferably sodium bicarbonate.

Meat preservation method

This invention resides in a composition and method for treatment of meat or poultry with said composition to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materials: (1) ascorbic acid and/or the sodium or potassium salts thereof; (2) citric acid and/or the sodium or potassium salts thereof; (3) sodium or potassium carbonate; and (4) sulfite, bisulfite or metabisulfite of sodium or potassium. These materials represent a synergistic combination which preserves the color and freshness of meat products for a surprisingly long period of time.

METHOD FOR PRODUCING POOKED MEAT AND MEAT PRODUCTS

METHOD FOR OBTAINING CONSERVED MEAT

Process and composition for curing meat

Pork and other meat products are cured with pickling solutions from which nitrite is effectively exhausted during curing, thereby avoiding nitrosoamine formation, by buffering the solutions at the requisite acid pH with an alkali metal (M) glassy phosphate of the formula M(PO 2 OM) n OM having an M/P mole ratio of 1.188/1 to 1.250/1 and an average chain length (n) of about 8-11.

Method for developing a red color in cured meat

Streptococcus lactis subsp. diacetilactis mixed with nitrate reducing bacteria are used to produce a red color in cured meats. The meats contain a food grade preservative selected from nitrite, nitrate and mixtures thereof which allow the development of the red color in the meat.

Low salt curing process for preparing dry cured country ham

A method of dry curing ham to prepare dry cured country ham by the steps of: treating a ham to displace residual blood and other fluids from the ham body; pre-salting the ham while mechanically abrading the skin portion thereof; applying a full curing agent to the ham; packaging the ham in a sealed vacuum pouch; maintaining the sealed ham under vacuum conditions for a time period sufficient to effect expression of residual fluids and blood from the ham body; opening the packaged ham to the atmosphere; subjecting the packaged ham to a chilled temperature over a period of time sufficient for the salt to enter the ham; drying the ham on a drying rack and then aging the ham.

Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry

A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass is disclosed.

Chemical treatment and packaging process to improve the appearance and shelf life of fresh meat

A process for packaging fresh meat and the fresh meat package having enhanced visual appeal and shelf life stability, the process including the steps of introducing into the meat a treatment solution comprising a lactate buffer salt and a diacetate microbial growth inhibitor, and packaging the meat in a display unit. The display unit can comprise a thermoplastic tray covered by a transparent film, and one or more display units can be packaged in a film wrapped container. The display unit can also comprise a dividable portion of meat enclosed in a barrier bag. The atmosphere within the container can be maintained as a high oxygen atmosphere.

Use of a reddening mixture

Verwendung einer Umrötungsmischung enthaltend in getrocknetem Zustand a) 1 × 10 8 bis 5 × 10 10 Zellen eines lebensmitteltauglichen nitratreduzierenden Mikroorganismus und b) ein Gemüseerzeugnis entsprechend 10 bis 2000 g Frischgewicht, wobei das Gemüseerzeugnis einen natürlichen Nitratgehalt von 100 bis 5000 mg/kg Frischgewicht Gemüseerzeugnis hat, jeweils bezogen auf 1 kg Fleisch- oder Wurstmasse, zur Herstellung von Brühwurst. Use of a reddening mixture containing in the dried state a) 1 × 10 8 to 5 × 10 10 cells of a food-grade nitrate-reducing microorganism and (b) a vegetable product corresponding to 10 to 2000 g fresh weight, the vegetable product having a natural nitrate content of 100 to 5000 mg / kg fresh weight of vegetable product; each based on 1 kg of meat or sausage meat, for the production of boiled sausage.

Meat curing method and composition therefor

Method for stabilizing meat color and composition therefor

THE MEAT COLOR DEVELOPED BY THE CONVENTIONAL CURING TREATMENT OF MEAT MATERIAL WITH NITRATES AND/OR NITRITES IS STABILIZED BY THE INCORPORATION OF (A) ASCORBIC ACID AND/OR ERYTHORBIC ACID AND (B) ISOCITRIC ACID INTO THE MEAT MATERIAL AT A PH OF 5 TO 7, THE WEIGHT RATIO OF THE INGREDIENT (B) TO THE INFREDIENT (A) BEING 0.2 TO 20. THE MEAT PRODUCTS THUS TREATED MAINTAIN THEIR HIGH QUALITY EVEN ON EXPOSURE TO LIGHT.

Preserved meat

Uncooked meat or simulated meat is preserved, while retaining its substantially raw appearance and characteristics, by infusion with sufficient edible water soluble solute to stabilize it against microbiological spoilage and packing the infused material in the absence of oxygen, for example, under an inert gas or a vacuum. The meat or other animal tissue may be treated to inhibit enzyme activity without cooking or denaturing the protein, especially in the case of meat products of high enzyme activity. Infusion can be carried out at low temperature, for example -20° to -5° C, but preferably at 15° to 40° C for a period of 4 to 6 hours. Alternatively, the raw starting material can be sealed in a package with an aqueous solution of sufficient solute, infusion then taking place within the sealed package. A protein sweetmeat for pet animals can be prepared by infusion meat pieces with sugar and thereafter dusting the pieces with solid sugar. Apart from the provision of preserved protein as food the invention can be employed for the transport of meat where refrigeration facilities are not available. It can also be used for the preservation of anatomical specimens.

Method of improving the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry

A method of improving the color, water-holding capacity, and organoleptic qualities of beef, pork, lamb, veal, and poultry by injecting or perfusing a solution of sodium bicarbonate into a carcass is disclosed.

Fish salting method

FIELD: food industry. SUBSTANCE: method involves injecting fish with subsequent salting by immersion into brine. Injection is performed with solution consisting of water, table salt, Injectal SK 2040 preparation taken in certain ratios. Then fish is salted in solution of table salt with 10 % concentration at temperature from 0 to 4 °C for 18-20 hours. EFFECT: invention ensures uniform distribution of salt in product with reduced duration of process of salting. 1 cl, 1 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23B 4/023 (13) 2 603 891 C1 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2015121889/13, 08.06.2015 (24) Дата начала отсчета срока действия патента: 08.06.2015 (45) Опубликовано: 10.12.2016 Бюл. № 34 2 6 0 3 8 9 1 (56) Список документов, цитированных в отчете о поиске: RU2319385C2, 20.03.2008. RU2438334C2, 10.01.2012. RU2120761C1, 27.10.1998. (73) Патентообладатель(и): Федеральное государственное бюджетное образовательное учреждение высшего образования "Новгородский государственный университет имени Ярослава Мудрого" (RU) 2 6 0 3 8 9 1 R U Стр.: 1 поваренной соли 10%-ной концентрации при температуре от 0°С до 4°С в течение 18-20 часов. Изобретение обеспечивает равномерное распределение соли в продукте при сокращении продолжительности процесса посола. 1 табл., 1 пр. C 1 C 1 Адрес для переписки: 173003, г. Великий Новгород, ул. Б. СанктПетербургская, 41, НовГУ, Центр патентования (54) СПОСОБ ПОСОЛА РЫБЫ (57) Реферат: Способ предусматривает шприцевание рыбы с последующим досаливанием путем погружения в тузлук. Шприцевание осуществляют раствором, состоящим из воды, поваренной соли, препарата Инжектал SK2040, взятых в определенных соотношениях. Затем рыбу досаливают в растворе R U Приоритет(ы): (22) Дата подачи заявки: 08.06.2015 (72) Автор(ы): Побокова Татьяна Игоревна (RU), Глущенко Людмила Федоровна (RU), Петров Дмитрий Сергеевич (RU) RUSSIAN FEDERATION (19) RU (11) (51) Int. Cl. ...

Manufacturing method of ripening fish containing oybean paste including lacquer-tree

본 발명은 옻된장 성분 함유된 염장 어류 제조방법에 관한 것으로, 더욱 상세하게는 세척과정을 거쳐 불순물이 제거된 어류를 무독성 옻된장에 침지시켜 어류의 살갗 속에 염이 스며들게 하는 1차 침지단계와, 옻된장에 침지시킨 어류를 냉풍 건조시키는 단계와, 냉풍 건조과정을 거친 어류를 항아리에 넣어 숙성 발효시키는 단계와, 발효과정을 거친 어류를 마늘, 고추를 함유하여 조성된 용액 속에 침지시켜 풍미를 가미시키는 2차 침지단계와, 풍미가 가미된 어류를 냉풍 건조시킨 후 진공포장하는 단계를 거쳐 이루어지는 옻된장 성분 함유된 염장 어류 제조방법에 관한 것이다. The present invention relates to a salted fish manufacturing method containing the lacquer miso component, and more specifically, the first immersion step to immerse salt in the fat of the fish by immersing the fish is removed in the non-toxic lacquer through the washing process, Cold drying the fish immersed in lacquered miso, adding fermented fish to a jar and fermenting it, and immersing the fermented fish in a solution containing garlic and red pepper to add flavor. It relates to a method for producing salted fish containing lacquer miso ingredients, which is made through a secondary immersion step, and a step of drying the fish flavored with cold air followed by vacuum packing.