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22 条记录 (耗时 0.011 秒)

    Centering method
    2.
    发明授权
    Centering method 失效
    中心方法

    公开(公告)号：US3749586A

    公开(公告)日：1973-07-31

    申请号：US3749586D

    申请日：1971-03-15

    申请人： RALSTON PURINA CO

    发明人： NAHM L

    IPC分类号： A23B5/005 ,  A23B5/04 ,  A23L15/10 ,  A23L1/32

    CPC分类号： A23B5/043 ,  A23B5/0057 ,  A23L15/10

    摘要： A METHOD FOR SUBSTANTIALLY SURROUNDING A DISCRETE INTERIOR BODY PORTION WITH A COAGULABLE MATERIAL IS DISCLOSED. A PREDETERMINED QUANTITY OF THE COAGULABLE MATERIAL IS PLACED INTO A CONTAINER AND THE CONTAINER IS HEATED FOR A SUFFICIENT PERIOD OF TIME TO PARTIALLY COAGULATE THE COAGULABLE MATERIAL ABOUT THE INNER PERIPHERY OF THE CONTAINER. THE DISCRETE BODY PORTION IS THEN INSERTED INTO THE LIQUID CENTER OF THE PARITIALLY COAGULATED MATERIAL AND THEREAFTER THE CONTAINER IS HEATED TO COMPLETELY COAGULATE THE COAGULABLE MATERIAL AND SUBSTANTIALLY CENTER THE DISCRETE BODY THEREIN.

    SOFT FROZEN LIQUID EGG PRODUCT
    4.
    发明申请
    SOFT FROZEN LIQUID EGG PRODUCT 有权
    软冰淇淋产品

    公开(公告)号：US20090246334A1

    公开(公告)日：2009-10-01

    申请号：US12059264

    申请日：2008-03-31

    申请人： John D. Efstathiou ,  Matthew Van Natter ,  Michael Saunders ,  Noah M. Atlas

    发明人： John D. Efstathiou ,  Matthew Van Natter ,  Michael Saunders ,  Noah M. Atlas

    IPC分类号： A23L1/32 ,  A23B5/04

    CPC分类号： A23B5/055 ,  A23B5/041 ,  A23B5/043 ,  A23B5/05 ,  A23L15/20 ,  A23L15/30

    摘要： The present disclosure relates to a soft frozen liquid egg product including liquid egg, and at least one of incorporated air amount and at least one functional ingredient; wherein the soft frozen liquid egg product comprises a temperature ranging from about −25° F. to about 31° F. prior to heating. Methods of making the soft frozen liquid egg product are also disclosed. The soft frozen liquid egg product can be used to make various food products. Methods of making various food products comprising the disclosed soft frozen liquid egg product are also disclosed.

    摘要翻译： 本发明涉及一种软冻液体蛋制品，其包括液体蛋，和至少一种掺入的空气量和至少一种功能成分; 其中所述软冻液蛋产品在加热之前包括约-25°F至约31°F的温度。 还公开了制造软冻液蛋产品的方法。 软冻液蛋产品可用于制作各种食品。 还公开了制备包含所公开的软冻液蛋产品的各种食品的方法。

    Process for preparation and preservation of eggs
    5.
    发明授权
    Process for preparation and preservation of eggs 失效
    鸡蛋的制备和保存过程

    公开(公告)号：US3857980A

    公开(公告)日：1974-12-31

    申请号：US39757873

    申请日：1973-09-17

    申请人： JOHNSON C

    发明人： JOHNSON C

    IPC分类号： A23B5/005 ,  A23B5/04 ,  A23L15/00 ,  A23B5/00

    CPC分类号： A23B5/043 ,  A23B5/0057 ,  A23L15/30 ,  Y10S426/805

    摘要： A process for preparing and preserving eggs comprises the steps of centrifugally separating the yolks and whites from the shells and other debris, admixing a dye and optionally a dilute alkali and a silicone with the yolks and whites, placing the admixture into plastic bags and the bags into cooking cans, at least one dimension of the cans permitting complete cooking of the admixture in the center of the can before overcooking the admixture adjacent the periphery of the can, cooking the admixture until the center portion thereof reaches a temperatuure of 145*-160*F, cooling the admixture 90*-100*F and freezing the admixture.

    摘要翻译： 制备和保存鸡蛋的方法包括以下步骤：将蛋黄和白蛋白与壳和其它碎片离心分离，将染料和任选的稀碱与硅氧烷与蛋黄和白色混合，将该混合物置于塑料袋和袋中 在烹饪罐中，罐的至少一个尺寸允许在罐的中心完全烹饪外加剂的混合物，然后对邻近罐周边的混合物进行蒸煮，烹饪混合物直到其中心部分达到145°-160的温度 DEG F，冷却混合物90°-100°F并冷冻混合物。

    Egg pasteurization
    8.
    发明授权
    Egg pasteurization 失效
    蛋巴斯特消毒

    公开(公告)号：US5455054A

    公开(公告)日：1995-10-03

    申请号：US279766

    申请日：1994-07-25

    申请人： Janice L. Bryson ,  Lisa Chedid ,  Jean M. Michaels ,  Harold Rapp ,  Alexander S. Cascione

    发明人： Janice L. Bryson ,  Lisa Chedid ,  Jean M. Michaels ,  Harold Rapp ,  Alexander S. Cascione

    IPC分类号： A23B5/005 ,  A23B5/04 ,  A23B5/05 ,  A23B5/14 ,  A23B5/18 ,  B65D81/00

    CPC分类号： A23B5/18 ,  A23B5/0055 ,  A23B5/0057 ,  A23B5/043 ,  A23B5/05 ,  A23B5/14

    摘要： The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit improved stability during refrigerated storage. Liquid egg composition is heated to a temperature (e.g. 60.degree. to 75.degree. C.) and for a time effective to reduce the population of viable organisms with some coagulation of the conalbumin, but without significantly coagulating the ovalbumin. A dispersion of coagulated conalbumin in a liquid matrix is homogenized (average particle size is preferably less than 2 microns) to form a smooth-textured, liquid egg composition. The resulting liquid egg compositions have unique textural and visual characteristics.

    摘要翻译： 本发明能够在高温下处理蛋，特别是基于蛋清的低胆固醇蛋制品，以提供在冷冻保存期间表现出改善的稳定性的液体巴氏杀菌蛋制品。 将液体蛋组合物加热至温度（例如60℃至75℃），并且有效减少活体生物群体的一段时间，一些凝血酶的凝血酶，但没有显着凝固卵清蛋白。 将液体基质中凝固的梳棉布的分散体均化（平均粒度优选小于2微米），以形成光滑织构化的液体蛋组合物。 所得液体蛋组合物具有独特的结构和视觉特征。

    Method for processing eggs
    10.
    发明授权
    Method for processing eggs 失效
    处理鸡蛋的方法

    公开(公告)号：US3684531A

    公开(公告)日：1972-08-15

    申请号：US3684531D

    申请日：1970-05-04

    申请人： ROBERT D FOSTER

    发明人： FOSTER ROBERT D

    IPC分类号： A23B5/00 ,  A23B5/005 ,  A23B5/04 ,  A23B3/06

    CPC分类号： A23B5/00 ,  A23B5/005 ,  A23B5/043

    摘要： A METHOD FOR PROCESSING HARD COOKED EGGS PREPARATORY TO PACKING, SHIPMENT AND SALE WITH INCLUDES THE STEPS OF INITIALLY HARD COOKING THE EGGS BY CONTACT WITH BOILING WATER, THEN CHILLING THE EGGES TO A TEMPERATURE OF FROM ABOUT 20*F. TO ABOUT 80*F. THE EGGS ARE THEN MOVED INTO A COLD ZONE WHERE THEY ARE MAINTAINED AT A TEMPERATURE WHICH IS PREFERABLY BELOW 0*F. FOR A PERIOD SUFFICIENT TO FREEZE THE EGG FROM THE SHELL INWARDLY FOR A DISTANCE OF UP TO ABOUT 1/4 INCH. WHILE THE MEMBRANE OR WHITE IS MAINTAINED IN THE PERPHERALLY FROZEN STATE DESCRIBED, THE EGGS ARE MOVED INTO A MECHANICAL VIBRATOR OR CRACKING STRUCTURE WHICH CRACKS THE SHELLS OF THE EGGS OVER THE ENTIRE EXTERNAL PERIPHERY OF THE EGG. THE EGGS ARE THEN MOVED TO A SHELL REMOVAL ZONE WHERE A LIQUID IS JETTED AGAINST THE CRACKED SHELL TO REMOVE THE SHELL FROM THE EGG. PREFERABLY, A SALINE SOLUTION CONTAINING 25 TO 30 WEIGHT PERCENT SALT, OR A CHLORINATED SOLUTION IS UTILIZED FOR THE SHELL REMOVAL STEP. FOLLOWING REMOVAL OF THE SHELL, THE EGGS MAY BE PICKLED OR PLACED IN ANY SUITABLE PRESERVATIVE FOR CANNING OR STORAGE AND SHIPMENT.