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)
09/2005
09/21/2005EP1575381A1 Method for treating processed food products
09/21/2005EP1575367A1 Injection of meat with brine solutions of different concentrations
09/21/2005EP1575366A1 Device and method for introducing liquids into meat
09/21/2005CN1671291A Method for the covering of food with polyene antifungal compositions
09/15/2005WO2005084465A1 Method and apparatus for pitting and slicing olives with spring-loaded, adjustable slicing knife assembly
09/15/2005WO2005084450A2 Drying method and apparatus
09/15/2005WO2005084447A1 Method and device for dehydrating co-extruded food products
09/15/2005WO2005084300A2 Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity
09/15/2005WO2005073362B1 Frozen additive for use with a heated beverage
09/15/2005WO2005000029A3 Antimicrobial salt solutions for food safety applications
09/15/2005US20050203246 ethylenically unsaturated vegetable oil is modified by the addition of an enophile or dienophile having an acid, ester or anhydride functionality. The modified vegetable oil is then reacted with a functional vinyl monomer to form a vegetable oil derivative, for coatings
09/15/2005US20050202136 Reticulation-free water-dispersible coating composition for food substrates
09/15/2005US20050202135 Adhesive for animal and fishery products and process for producing adhered and formed foods using the adhesive
09/15/2005US20050202129 Simulated silver foil chocolate or candy bar wrapper
09/15/2005US20050199135 Foodstuff feeding apparatus and feeding method
09/15/2005DE102004010100A1 Antimikrobiell ausgerüstete Nahrungsmittelhülle Antimicrobially modified food casing
09/15/2005CA2558964A1 Method and device for dehydrating co-extruded food products
09/14/2005EP1571930A1 Water continuous product stabilised with acetic acid
09/14/2005EP1571922A1 Controlled acidification of food products using lactic - or glycolic acid oligomers/derivatives
09/14/2005EP1571913A1 Sulphur dioxide release coatings
09/14/2005EP1534090A4 Animal protein-containing food products having improved moisture retention
09/14/2005EP1063902B1 Process for producing meat products
09/14/2005CN1668202A Frozen food retaining charcoal-grilled flavor and method for producing same
09/14/2005CN1668201A Post-evisceration process and apparatus
09/09/2005WO2005082178A1 Foodstuff skin provided with antimicrobicide
09/09/2005WO2005082174A1 Novel process for treating foods under alternating atmospheres
09/09/2005WO2005082153A1 Process for producing salted dried food and salted dried food
09/09/2005WO2005015087A3 Oven including smoking assembly in combination with one or more additional food preparation assemblies
09/09/2005CA2599366A1 Antimicrobial food additive and treatment for cooked food, water and wastewater
09/08/2005US20050196496 Method and apparatus for treating meat products with carbon monoxide
09/08/2005US20050196494 Immersed in the water and retained by a perforated filter during pouring or consumption; improved health and well being
09/08/2005US20050196493 That's my water
09/08/2005US20050196492 Allyl isothiocyanate, or mustard oil, is coated on the pakage interior, contacting the food containing the vanillin; improved microbial inhibition without the production of off-flavors; military and commercial instant foods (MRE's)
09/08/2005DE202005009789U1 Smoking cabinet for fish e.g. trout or meat consists of two coaxial oil barrels welded together with hatches for fuel and food
09/08/2005DE102004007963A1 Pökelverfahren für Rohfleisch und Vorrichtung zu seiner Durchführung Pökelverfahren for raw meat and device for its implementation
09/08/2005DE102004007814A1 Production of cured meats comprises using microorganism, e.g. Staphylococcus xylosus, in conjunction with curing agent to produce product with good red color and low residual nitrites and nitrates
09/08/2005DE10145023B4 Räucher-Grill-Küche Smoked barbecue kitchen
09/07/2005EP1570753A1 Apparatus for continuosly surface pasteruizing meat and food products
09/07/2005EP1569519A1 Method and apparatus for injecting fluid into meat products
09/07/2005CN1666067A Speed cooking oven
09/07/2005CN1665398A Method of freezing meat in a marinade
09/07/2005CN1663400A Meat product subcutaneous injection salting method and used injecting means thereby
09/06/2005US6939573 Method and apparatus for evacuating pockets of injected fluid in meat products
09/01/2005WO2005080225A1 Microwave popcorn bag construction with seal arrangement for containing oil/fat
09/01/2005WO2005079604A1 Meat based food product comprising lactobionic acid
09/01/2005WO2005079582A1 Antimicrobial lactoferrin compositions for surfaces, cavities, and foodstuff
09/01/2005WO2005079516A2 Trehalose and suppression of off-flavors notes
09/01/2005US20050191401 Subjecting meat to a shock wave to effect tenderization and injecting liquid into meat.
09/01/2005US20050191399 Microwave popcorn bag construction with seal arrangement for containing oil/fat, microwave popcorn product, and methods
09/01/2005US20050191392 Methods for inhibiting bacterial growth in raw meat and poultry
09/01/2005US20050191390 Whey protein concentrate, hydrolyzed whey protein, soy protein concentrate, beta-lactoglobulin, alpha-lactalbumin, milk casein, egg white protein, wheat gluten, cottonseed protein, peanut protein, rice protein, or pea protein, and a plasticizer of an oligosaccharide and a polyhydric alcohol
09/01/2005DE102004004121A1 Lakebehälter mit Filtersystem Lake reservoir with filter system
08/2005
08/31/2005EP1568287A1 Method for acidifying and preserving food compositions using electrodialyzed compositions
08/31/2005CN1662371A Film and film structures having improved oxygen transmission, forming, and puncture resistances
08/31/2005CN1659968A Technique of low-temperature plasma for treating contamination of microoganism
08/31/2005CN1216552C Burdock low-temp. meat product
08/30/2005US6936342 Drip absorption mat
08/30/2005US6936293 Method for preserving tuna
08/25/2005WO2005078481A1 Method of eliminating conductive drill parasitic influence on the measurements of transient electromagnetic components in mwd tools
08/25/2005WO2005077076A2 System and method for product sterilization using uv light source
08/25/2005US20050186311 Contacting food product with an amount of electrodialyzed composition effective for lowering pH of final product to 4.6 or less, the composition having total cation concentration of 1.0N or less, free chlorine content of 1 ppm or less, and pH 4.5 or less; organoleptic quality, shelf life
08/25/2005US20050186310 Novel process for treating foods under alternating atmospheres
08/25/2005US20050183588 Method and apparatus for pitting and slicing olives with spring-loaded, adjustable slicing knife assembly
08/25/2005CA2559713A1 System and method for product sterilization using uv light source
08/24/2005EP1566102A1 Raw meat pickling process and apparatus for this purpose
08/24/2005EP1565058A2 Application system with recycle and related use of antimicrobial quaternary ammonium compound
08/24/2005CN2719034Y Simulating device suitable for making fresh cured meat by winter room process
08/24/2005CN1656944A Defreezing method and its device
08/23/2005US6932992 An improved food product containing a food (animal product, plant product and water), an extract of labiatae plants for reducing the presence of pathogenic bacteria in the food; and bifidobacterium
08/23/2005CA2497588A1 Method for acidifying and preserving food compositions using electrodialyzed compositions
08/18/2005WO2005074692A1 Table of botanical ingredients and method of preparing a table useful for blending combinations thereof
08/18/2005WO2004040987A8 Process for producing salted dried food and salted dried foods
08/18/2005US20050182117 Microbiological control in poultry processing
08/18/2005US20050181104 Frozen food retaining charcoal-grilled flavor and method for producing same
08/18/2005US20050178977 Irradiation system and method
08/17/2005EP1563740A1 Method of cooking food by preheating and food to be cooked by heating
08/17/2005EP1562450A1 Broth/stock and methods for preparation thereof
08/17/2005EP1562434A2 Method for treating meat and apparatus for carrying out said method
08/17/2005EP1534079A4 Method of freezing meat in a marinade
08/17/2005EP0946104B1 Industrial apparatus to heat foodstuffs, particularly meat-products, by means of a radio frequency oscillating electromagnetic field
08/17/2005CN1653915A Pickle pork, its preparing method and application
08/17/2005CN1653914A Prescription of color developing and protecting agent for dried meat, its processing and applying method
08/11/2005WO2005073649A1 Apparatus and method for refrigerating products in a fluidised bed
08/11/2005WO2005073362A1 Frozen additive for use with a heated beverage
08/11/2005WO2005072080A2 Improved method of freezing with brine
08/11/2005WO2005053484A3 Coffee roaster having an apparatus for increasing airflow in a roasting chamber
08/11/2005US20050175991 Using fluid comprising bacteria lysing virus bacteria as tool in cleaning fruits and vegatables
08/11/2005US20050175762 Natural lipophilic antioxidant compositions extracted from fruit; used to reduce food spoilage and extend shelf life in food products susceptible to lipid oxidation
08/11/2005US20050175744 Dry ice pouch
08/11/2005US20050175741 Receptacle having displaceable part which forms part of bottom, body, or lid, which part is connected to remaining peripheral part of bottom, body or lid by elastically deformable coupling edge, such that part is movable between first position displaced to outside and second position displaced to inside
08/11/2005US20050173652 System and method for product sterilization using UV light source
08/11/2005US20050172835 Vertically oriented jerky dehydrator
08/11/2005DE102004003779A1 General industrial heating process, using thermal radiation, employs narrow-band infra red radiation with spectrum overlapping absorption band of object material
08/11/2005CA2555207A1 Frozen additive for use with a heated beverage
08/10/2005EP1561807A1 Method of degrading hardly degradable protein
08/10/2005EP0912101B1 Broad spectrum prevention and removal of microbial contamination of food by quaternary ammonium compounds
08/09/2005US6926846 Methods of using an oxygen scavenger
08/04/2005WO2005070571A1 Cleaning and sanitizing system
08/04/2005WO2005070238A1 Method for washing carcass, meat, or meat products with medium chain peroxycarboxylic acid compositions
08/04/2005WO2005070218A1 Method for producing meat foods
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