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公开(公告)号：US1996800A
公开(公告)日：1935-04-09
申请号：US70805334
申请日：1934-01-24
申请人： ARMOUR & CO
发明人： FISCHER NORMAN C
IPC分类号： A23B5/025
CPC分类号： A23B5/025
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公开(公告)号：US1951889A
公开(公告)日：1934-03-20
申请号：US58697032
申请日：1932-01-15
申请人： SAMUEL TRANIN
发明人： SAMUEL TRANIN
IPC分类号： A23B5/025
CPC分类号： A23B5/025
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公开(公告)号：US1818214A
公开(公告)日：1931-08-11
申请号：US38447129
申请日：1929-08-08
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公开(公告)号：US1639549A
公开(公告)日：1927-08-16
申请号：US5414925
申请日：1925-09-02
申请人： EGG PATENTS LTD
IPC分类号： A23B5/025
CPC分类号： A23B5/025
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公开(公告)号：US06348230B1
公开(公告)日：2002-02-19
申请号：US09410463
申请日：1999-10-01
IPC分类号： A23L132
CPC分类号： A21D2/262 , A21D2/263 , A21D13/80 , A23B5/0055 , A23B5/02 , A23B5/025 , A23B5/14 , A23B5/18 , A23J3/04 , A23L15/20 , A23L15/30 , A23L27/60 , A23L27/66
摘要： An egg concentrate having a higher percentage of solids relative to whole eggs. A liquid yolk component is mixed with a dried albumen component to form the egg concentrate. This can be reconstituted by mixing it with water, and this reconstituted egg product can be used itself as a food product, or mixed with other ingredients to make such things as bakery products, mayonnaise, etc. In one preferred embodiment, the concentrate is combined with an ingredient or ingredients (e.g. sugar and/or salt) to lower its water activity and make the concentrate shelf stable for relatively long periods (e.g. 2 months or much longer). In an alternative embodiment, another procedure is employed where a similar result of the dispersion of the powder in the yolk component is accomplished.
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公开(公告)号：US3904774A
公开(公告)日：1975-09-09
申请号：US38924273
申请日：1973-08-17
发明人： DYMSZA HENRY A
摘要： A process for simultaneously dehydrating and infusing a preservative into pieces of moisture-bearing food product comprising treating such food product in a liquid bath containing an alkylene glycol preservative such as propylene glycol or the like. The process utilizes the presence of the natural cellmoisture content of the food product to maintain the cells in a condition suitable to facilitate the transport of an effective quantity of glycol preservative throughout the pieces of food being treated.
摘要翻译： 一种将防腐剂同时脱水并浸入含湿食品的方法，包括在含有亚烷基二醇防腐剂例如丙二醇等的液体浴中处理这种食品。 该方法利用食品中天然细胞水分含量的存在来维持细胞处于适合促进有效量的乙二醇防腐剂在整个被处理的食物块中运输的状态。
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公开(公告)号：US3409446A
公开(公告)日：1968-11-05
申请号：US45564165
申请日：1965-05-13
申请人： OLPHEN NV VAN
发明人： OLPHEN HENDRIK A VAN
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公开(公告)号：US3268346A
公开(公告)日：1966-08-23
申请号：US32927563
申请日：1963-12-09
申请人： ARNOLD SPICER , HERBERT SLY WILLIAM
发明人： ARNOLD SPICER , HERBERT SLY WILLIAM
CPC分类号： A23D7/011 , A23B5/025 , A23B5/03 , A23L15/30 , B01F17/0092
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公开(公告)号：US2901360A
公开(公告)日：1959-08-25
申请号：US75418658
申请日：1958-08-11
申请人： SEYMOUR FOODS INC
发明人： GORMAN JAMES M , KEITH ARTHUR C
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