2888results about "Meat/fish preservation by freezing/cooling" patented technology

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

The invention provides an unfreezing device, a refrigerator and an unfreezing control method of the refrigerator. The unfreezing device comprises a shell, a first electrode board, a second electrode board and a high-frequency power supply, the first electrode board is arranged at the top of the inner wall of the shell, the second electrode board is arranged at the bottom of the inner wall of the shell, the first electrode board and the second electrode board are connected with two ends of the high-frequency power supply respectively, high-frequency alternating electric fields are generated between the first electrode board and the second electrode board when the high-frequency power supply operates, so that high-frequency electromagnetic waves are generated and acted onto unfrozen food, insulating materials are arranged between the first electrode board and the inner wall of the shell and the second electrode board and the inner wall of the shell and on the lower side of the first electrode board and the upper side of the second electrode board, and the unfrozen food is placed on the insulating materials of the upper side of the second electrode board. The unfreezing device is simple in structure, the high-frequency electromagnetic waves are rapidness and uniformity in unfreezing, and nutrient loss is low.

The invention allows cool rooms or sea containers designed for frozen goods to handle produce requiring more precisely controlled temperatures and conditions, e.g., vegetables and fruits requiring temperatures in the chilling range and often also needing control or modification of the atmosphere. Each load of produce (100) (e.g. of pallet size) is held in the sea container or cool room but is sealed from the air of the refrigerated environment by, for example, a plastics bag (56). The atmosphere within the bag is then circulated by a fan (12) (or by convection currents from a heating element) so as to pass through the load and around it via ducts (30) provided adjacent the bag (56). Heat exchange (50) between the circulating gas and the refrigerated environment, via the plastics film, serves to cool the load. However, if cooling is excessive a heating element can be used to raise the temperature of the circulating atmosphere. Gas composition of the atmosphere can be controlled by scrubbing, flushing, etc. via pipes from a central unit or at each load individually or by choosing semi-permeable plastic for the sealing bags.

A method and apparatus for defining the processing of an ingredient of a manufactured product, particularly one that is manufactured “one-the-spot” to a consumer's specification, such as ice cream, among other products. A tag encoded on a container for the product carries indicia that, directly or indirectly, define one or more formulations for the product. Apparatus into which the ingredient is loaded sets the processing of ingredients in accordance with the formulations so specified. By connecting the apparatus which is to process the ingredients to a control station, the formulations may be changed at will.

An efficient manufacturing and distribution system for food products that are normally served at temperatures well below ambient uses a two stage manufacturing process. In the first stage, a neutral base product is prepared in bulk and is shipped to point of sale at ambient temperatures by common carrier, private trucking, parcel express, mail, etc. At the point of sale, a user selected quantity of it is finished to the specification of the user by aerating it, adding flavorings, mix-ins, etc. as desired, chilling it, and delivering it to the consumer.

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a carrier gas, the noble gas in the mixture with the carrier gas being selected from the group consisting of argon, neon, xenon an krypton and being present in said mixture in an amount of greater than about 10% by volume.

A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.

A flavored shake drink is prepared from a prepackaged neutral flavored mix stored within a serving cup. A flavored syrup is selected and dispensed through a dedicated nozzle carried by a housing. Each of a plurality of nozzles is in fluid communication with a corresponding solenoid control valve which controls the flow of the selected syrup pumped from a bag-in-the-box styled reservoir. One reservoir is provided for each of the selected flavors. A manually activated programmable timer controls the length of time that the solenoid activated valve remains opened thus providing a preselected amount of syrup into the cup. Switches are provided for doubling and halving the amount of the preselected quantity of syrup when creating varying single flavored and combination flavored shakes. In addition to shielding provided around the blender spindle carried by the housing for maintaining the surrounding area in a clean condition, a protective sleeve is placed within the cup for limiting the amount of mix splashed from the cup during blending of the selected syrup and neutral flavored mix. Prior to adding a selected syrup, the cup of unflavored mix is stored in a tempering freezer where it is maintained at a pre-selected temperature suitable for providing desirable blending of the syrups with the mix.

A practical method for freeze storage of fish sperm features that the diluent, antifreezing agent and container for the freeze storage of fish sperm chosen from many schemes, and a three-step freezing mode and a quick thawing method are designed.

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and / or material to absorb fluids emanating from the packaged food. The absorbent media / material includes one or more bacterial inhibitors that may possess bacteriostatic and / or bactericidal properties. In addition, the food pad may also include an atmosphere modification system capable of modifying an atmosphere in a food package. Optionally, one or more reaction promoters and / or one or more mechanisms to protect the food preservation system may also be included in the food pad. Overall, the food preservation system inhibits bacterial growth, thereby enhancing food preservation and / or food safety.

Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and / or additive(s) is lower than a temperature of the liquid carbon dioxide.

A system and method are provided for displaying a uniform network resource locator embedded in a time-based medium. In one embodiment, the time-based medium can be a movie file having an uniform network resource locator embedded by association with a track in the movie file. In another embodiment, the time-based medium can be a video signal having encoded information defining an embedded uniform network resource locator. An output for display is generated based upon the time-based medium where display of the output shows the embedded uniform network resource locator to a user such that the embedded uniform network resource locator is active during display of the output. The user is then allowed to activate the embedded uniform network resource locator. In response to activation by the user, the embedded uniform network resource locator is followed to retrieve a resource addressed by the embedded uniform network resource locator.

A method of preparing parbaked food products, such as pizza crust shells, apparatus and dough formulation used therein, and the product produced by the process. The process comprises the steps of providing a dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed. The prepared dough piece is then steam hydrated under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete. At least one parbaking condition is adjusted selected from the group consisting of initial dough temperature, oven temperature, parbaking time, dough absorption and dough thickness and coordinated with the moisture content condition of the dough upon completion of the steam hydration for thereby delaying external browning of the dough.

A method and apparatus for defining the processing of an ingredient of a manufactured product, particularly one that is manufactured “one-the-spot” to a consumer's specification, such as ice cream, among other products. A tag encoded on a container for the product carries indicia that, directly or indirectly, define one or more formulations for the product. Apparatus into which the ingredient is loaded sets the processing of ingredients in accordance with the formulations so specified. By connecting the apparatus which is to process the ingredients to a control station, the formulations may be changed at will.

A temperature controlled storage apparatus 8(10), comprising; a plurality of lockable storage spaces, each of the plurality of lockable storage spaces comprising one or more compartments; in which the temperature of each of the one or more compartments is independently controllable to provide either one of: chilled temperature; or frozen temperature; and wherein access to the storage space is remotely programmable.

Preparing a flavored confection includes using a disposable container of a neutral-flavored mix, which is transferred to a tempering freezer. The container is removed from the tempering freezer, and a selected syrup is pumped from a carton into the container for blending while the mix remains chilled. The syrup provides the selected flavor to the mix for serving within the disposable serving container. In another method, a flavored shake drink is prepared from the mix by dispensing flavored syrup through one of a plurality of dedicated nozzles, each in fluid communication with a corresponding solenoid control valve. A timer controls the valve open time to dispense a preselected amount of syrup. Switches are provided for doubling and halving the quantity of syrup for creating varying single-flavored and combination-flavored shakes. In addition to shielding around the blender spindle, a protective sleeve is placed within the cup for limiting splash during blending.

A method and apparatus for the continuous feeding of polymer chips or particles to an electron beam accelerator makes use of spreading, belt conveying, irradiation and cooling. The apparatus is designed to make more efficient use of radiation through continuous feed. This method and apparatus, suitably adapted, is also used for food irradiation and decontamination, particularly for ground meats.

A processing system and methods for extracting phytochemicals from plant materials with subcritical water. The processing system includes a water supply interconnected with a high-pressure pump, diverter valve, a temperature-controllable extraction vessel, a cooler, a pressure-relief valve and a collection apparatus for collecting eluant fractions from the extraction vessel. The processing system controllably varies the temperature of subcritical water within the extraction vessel, and may optionally be configured to controllably vary the pH of subcritical water flowing into the extraction vessel. A plant material is placed into the extraction vessel after which a flow of subcritical water is provided through the extraction vessel for extraction of phytochemicals. The temperature of subcritical water is controllably varied during its flow through the extraction vessel water thereby producing a plurality of eluant subfractions corresponding to the temperature changes, thereby separating the different classes of phytochemicals extracted from the plant material.

The invention provides a flavor curing method of sauced loobah, the method adopts the steps of pickling, roll-kneading, cooking, cooling, sterilization, and the like to process raw materials; the sauced beef produced by the invention has uniform flavor, strong aroma, lasting aroma and can avoid the shortcomings of different flavors of the different batches of the products caused by flavor loss during the repeated usage of soup stock, thereby really realizing the standardized production of the traditional sauced loobah products.

A flexible pouch having an integral valve for both packaging a product and serving the product and a method of making the same is provided. The flexible pouch includes a panel having an upper edge, an opposed lower edge, and a side edge extending therebetween the upper and lower edges. The flexible pouch further includes a valve disposed in the panel, wherein the valve is a one-way valve for releasing a gas from the pouch at a predetermined gas release pressure. A frangible seal encloses the valve to isolate the valve from the product contained in the flexible pouch, such that the frangible seal is intact when the pressure within the flexible pouch is less than a predetermined frangible seal pressure, and the frangible seal is broken when the pressure within the flexible pouch is greater than the predetermined frangible seal bursting pressure. The method includes the steps of forming the pouch, and inserting a valve in the panel. The method also includes the steps of enclosing the valve with a frangible seal and sealing the edges of the pouch, leaving an upper edge open. The method still also includes the steps of opening, filling and sealing the filled pouch. The method further includes the steps of increasing the pressure in the pouch until the pressure exceeds the predetermined frangible seal bursting pressure and the frangible seal breaks, to release the gas from the pouch.

A method of producing and dispensing a food product provides a supply of product base in the form of a dry powder, mixes a selected amount of that powder with a selected amount of water to produce a selected volume of powder base / water mix. That volume is then flowed along a confined turbulence passage so that the powder base dissolves thoroughly in the water to form a selected volume of liquid product base. At a location further along the passage, air is injected into the liquid product base to give the liquid product base a selected amount of aeration whereby a selected volume of a homogenous aerated liquid product exits the passage. Flavor may be added to the aerated liquid product and that product may be at least partially frozen to form a frozen confection. Apparatus for carrying out the method is also disclosed.

A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

A freezing and thawing apparatus includes a freezing and thawing treatment tank for filling freezing and thawing treated water, a plurality of ultrasonic vibrators for oscillating ultrasound different in frequency in the freezing and thawing treatment tank, a treated water cooler for cooling the freezing and thawing treated water, and an ultrasonic vibrator controller for controlling the ultrasonic vibrators.