公开(公告)号：US3769042A

公开(公告)日：1973-10-30

申请号：US3769042D

申请日：1971-05-05

申请人： GEN FOODS CORP

发明人： KAPLOW M ,  HALIK J

IPC分类号： A23B7/154 ,  A23K3/00 ,  A23L1/31 ,  A23L3/3463 ,  H03J5/02 ,  A23B1/01 ,  A23B1/04 ,  A23B7/02

CPC分类号： H03J5/02 ,  A23B7/154 ,  A23K30/00 ,  A23L3/3463 ,  A23L13/06

摘要： A food product comprised of solid pieces of meat and/or vegetables intimately mixed within a liquid phase gravy or sauce is made microbiologically stable at non-refrigerated storage conditions by immersing the solids phase in an excess of said liquid phase comprising an aqueous solution of stabilizing solutes to infuse a portion of the solutes into the solids phase to the extent of reducing the water activity of the solids phase to a level ranging from about 0.6 to about 0.9 and concurrently forming said surrounding liquid phase gravy to have residual stabilizing solutes such that the water activity of the liquid phase differs from the water activity of the solids phase by less than 0.1.

摘要翻译： 将由液态肉汁或酱汁中紧密混合的肉和/或蔬菜的固体块组成的食品在非冷藏保存条件下通过将固相浸入过量的所述液相中而使微生物学稳定，所述液相包含稳定的水溶液 溶质将一部分溶质注入固体相中，使固体相的水活度降低至约0.6至约0.9的水平，同时形成所述周围液相肉汁以具有残留的稳定溶质，使得 液相的水分活度不同于固相的水分活度小于0.1。

公开(公告)号：US3745027A

公开(公告)日：1973-07-10

申请号：US3745027D

申请日：1970-11-27

申请人： GEN FOODS CORP

发明人： KAPLOW M ,  HALIK J

IPC分类号： A23B4/20 ,  A23B7/154 ,  A23L5/10 ,  A23B1/03 ,  A23B1/12 ,  A23B1/14 ,  A23B7/02 ,  A23B7/08 ,  A23B7/10

CPC分类号： A23B4/20 ,  A23B7/154 ,  A23L5/19

摘要： IMMERSION COOKING FOOD IN A POLYHYDRIC ALCOHOL SOLUTION PRESERVES THE FOOD AND IMPARTS MOIST EATING QUALITIES THERETO.

公开(公告)号：US3829588A

公开(公告)日：1974-08-13

申请号：US29896372

申请日：1972-10-19

申请人： GEN FOODS CORP

发明人： FINUCANE T ,  HALIK J

IPC分类号： A23F5/14 ,  A23F5/24 ,  A23F5/40 ,  A23F1/04

CPC分类号： A23F5/14 ,  A23F5/243 ,  A23F5/40

摘要： The bitterness of low-grade coffee products is repressed by the addition of a dipeptide sweetener at the appropriate level.