Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23B - Preserving, e.g. by canning, meat, fish, eggs, fruit, vegetables, edible seeds; Chemical ripening of fruit or vegetables; The preserved, ripened, or canned products › A23B 4 - General methods for preserving meat, sausages, fish or fish products
Patents for A23B 4 - General methods for preserving meat, sausages, fish or fish products (9,729)
01/2011
01/12/2011EP0821736B1 Bacteriocins
01/12/2011CN201700324U Pickle airing rack
01/12/2011CN101940235A Antifreeze agent for minced meat
01/12/2011CN101223984B Compound modifying preparation for protecting color of cooked meat products
01/11/2011US7866256 Smoker attachment for a barbecue grill
01/11/2011CA2491870C Food chiller with optimized air flow
01/06/2011WO2011001143A2 Method of salting fish
01/06/2011US20110003044 Porkhide dog chews
01/05/2011CN201690973U Hot-water circulation sterilization kettle for meat products
01/05/2011CN101933531A Method for refreshing spiced goose
01/05/2011CN101336658B Composite meat-product preservative
01/05/2011CN101336657B Preservative coated on the surface of the meat products
01/05/2011CN101322562B Local flavor curing method of sauced meat
01/04/2011US7862842 Use of cationic preservative in food products
01/04/2011CA2396554C Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy
12/2010
12/30/2010US20100330238 Adhesive
12/29/2010EP2265136A1 Absorbent pads for food packaging
12/29/2010CN201682948U Device for air-drying livestock and poultry meat products
12/29/2010CN101926471A Air-dried bream and processing technology thereof
12/29/2010CN101926379A Cold fresh processing method for roe
12/29/2010CN101926378A Large yellow croaker coating preservation method
12/29/2010CN101926377A Multifunctional smoked meat tank
12/29/2010CN101194642B Natural plant source antiseptic agent applied in low-temperature meat products
12/28/2010US7858909 Microwave popcorn bag construction with seal arrangement for containing oil/fat, microwave popcorn product, and methods
12/28/2010US7856842 Method and installation for cooling slaughtered poultry
12/23/2010WO2010125109A3 Method for smoking and for packaging, packaging and pod for said method, and use of said packaging and pods
12/23/2010US20100323072 Antimicrobial treatment system and method for food processing
12/22/2010EP2263482A1 Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives
12/22/2010EP2263469A1 Hollow needle for a pickling- or curing-device
12/22/2010EP2262374A2 Method for the microwave thawing of food products
12/22/2010CN101919539A Processing method of sushi sashimi
12/22/2010CN101919435A Sashimi preservative containing active probiotics as well as preparation method and application thereof
12/22/2010CN101919434A Cold dried fish processing method
12/22/2010CN101919433A Fillet freezing method
12/22/2010CN101347143B Method for preparing improved cooked meat such as Beijing-flavored roasted duck
12/19/2010CA2707378A1 Antimicrobial treatment system and method for food processing
12/16/2010WO2010144855A1 Method and apparatus for smoking food products
12/16/2010US20100316780 Method and composition for food preservation
12/16/2010US20100316777 Method and apparatus for smoking food products
12/16/2010US20100316763 Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same
12/15/2010EP2260706A2 Improved anti-fungal composition
12/15/2010CN101911962A Freezing point modifier for fresh aquatic product and method for using same
12/15/2010CN101911961A Method and device for sterilizing diced mutton
12/15/2010CN101156694B Instant bouquet saline taste Liancheng white duck processing method
12/15/2010CN100998424B Method for cooking fish with distillers' grains
12/09/2010US20100310738 Method of processing meat
12/09/2010US20100310736 Meat aging process
12/09/2010US20100310718 Liquid starter cultures having an improved storage stability and use thereof
12/08/2010CN101283699B Preparation technique of aloe extract
12/08/2010CN101223902B Uses of plant lactobacillus plantarum in freezing flesh refreshing
12/08/2010CN101133867B Fish balls preparing method
12/08/2010CN101124982B Maggot resistant pickle salt
12/07/2010US7846487 A neutraceutical comprising a dehydrated product of Type II collagen that retains its original natural structure and biological activity, sodium or potassium chloride and water; nonhydrolyzing; storage stability; antiarthritic agents;tablets; capsules; cream; lotion; biodrug; food supplements
12/02/2010WO2010136405A1 Novel method for the treatment of food products
12/02/2010US20100303989 Microalgal Flour
12/02/2010US20100303977 Composition for protecting meat or fish
12/02/2010US20100303959 Tea production process
12/01/2010EP2255665A2 Antimicrobial compositions and methods for treating packaged food products
12/01/2010EP2255664A2 Adding an additive to a meat product
12/01/2010EP1561807B1 Method of degrading hardly degradable protein
12/01/2010CN101897355A Vertical plate processing technique based on large-scale long distance trawler
12/01/2010CN101322508B Stewed livestock and poultry meat heat-storing and fresh-keeping method
11/2010
11/25/2010WO2010133356A1 Process for defrosting of frozen crushed meat
11/25/2010DE202009009487U1 Vorrichtung zur dosierten Injektion von Flüssigkeiten in Lebensmittelprodukte Device for the metered injection of fluids into food products
11/24/2010EP2253558A1 Sheet for absorbing drip
11/24/2010EP2253220A2 Adding an additive to a product suitable for human consumption
11/24/2010EP2252157A1 Food preservation process
11/24/2010CN1809279B Microbiocidal control in the processing of poultry
11/24/2010CN101889601A Modified atmosphere packaging low-temperature beef refreshing method
11/23/2010US7838054 loading animal products into container, partially filling with marinating liquid, creating partial vacuum within, and maneuvering animal products to alternately expose to marinating liquid and partial vacuum via vertically adjustable rib
11/23/2010US7836875 Speed cooking oven with gas flow control
11/23/2010US7836874 Multi rack speed cooking oven
11/23/2010CA2624301C Method for processing ovulated eggs of aquatic animals into delicacy foods and ovulated eggs processed using the method
11/18/2010DE102008031960B4 Lebensmittelbehandlungsgerät Food processing equipment
11/17/2010EP2007230B1 Device for pasteurizing a mass of foodstuff
11/17/2010EP2007208B1 Sterilization process for the preparation of a food composition
11/17/2010CN201630192U Pickle airing frame
11/16/2010US7832360 Method and composition for washing poultry during processing
11/10/2010CN101878804A Energy-saving drying method for cured meat product
11/10/2010CN101878803A Freshness retaining method of Dali Bai burned pig
11/10/2010CN101878802A Preparation method of salted chicken with hairs
11/10/2010CN101181090B Antistaling agent containing gluconic acid lactone
11/10/2010CN101019568B Cured product making process and apparatus
11/04/2010WO2010125589A1 An apparatus for thawing or cooling food products
11/04/2010WO2010125109A2 Method for smoking and for packaging, packaging and pod for said method, and use of said packaging and pods
11/04/2010US20100278460 Piping bag, blank for manufacturing a piping bag and method of manufacturing a piping bag
11/04/2010DE202010008316U1 Fleisch zum Braten, Backen oder Grillen Meat for roasting, baking or grilling
11/04/2010CA2797369A1 An apparatus for thawing or cooling food products
11/03/2010EP2245941A1 An apparatus for thawing or cooling food products
11/03/2010CN1909807B Methods for washing poultry during processing with medium chain peroxycarboxylic acid compositions
11/03/2010CN101877969A Non-cohesive waxy flours and method of preparation
11/03/2010CN101874514A Freshness retaining of silkworm moth steeped in wine and production of silkworm moth powder (slurry)
11/02/2010US7824705 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy
10/2010
10/28/2010US20100272881 Pyrophosphate-based compositions for use in meat processing
10/28/2010US20100272873 Pasteurized swimming crab back fin
10/28/2010US20100269713 Smoker conversion kit
10/27/2010EP1799042B1 The combined use of glycine and/or glycine derivates and/or (di)acetate as antibacterial agent against listeria in foods and/or drinks
10/27/2010CN101869305A Method for processing and making flexible-packaging vacuum smoke meat
10/27/2010CN101300996B Compositional antiseptic agent for meat and preparation thereof
10/27/2010CN101138353B Preparation method of instant self-heating sea cucumber
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