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公开(公告)号：US5077066A
公开(公告)日：1991-12-31
申请号：US529766
申请日：1990-05-25
Applicant: Peter H. Mattson , Samson T. Hsia
Inventor： Peter H. Mattson , Samson T. Hsia
CPC classification number: B65D81/3453 , B65B29/08 , B65D2205/00
Abstract: The invention comprises a method for preparing a frozen comestible for consumption, comprising:(a) combining frozen food constituents with a substantially dry sauce concentrate;(b) adding a discrete portion of a microwave-power absorbing liquid medium to the combination; and(c) heating the combination with a source of microwave power.In a further embodiment, the invention also relates to a microwaveable, individual portion serving container, said container provided with a measuring closure, said container containing a frozen comestible comprising a quantity of frozen constituents and a substantially dry sauce concentrate, wherein said closure includes venting means to off-gas steam generated when said frozen comestible is combined with a microwave power absorbing liquid medium and heated with a source of microwave power.
Abstract translation: 本发明包括一种制备用于消费的冷冻食品的方法，包括：（a）将冷冻食品成分与基本上干的浓缩酱混合; （b）将微波功率吸收液体介质的离散部分加入到组合中; 和（c）用微波功率源加热组合。 在另一个实施方案中，本发明还涉及可微波的单个部分服务容器，所述容器设置有测量闭合件，所述容器含有包含一定数量的冷冻成分和基本干燥的酱汁浓缩物的冷冻食物，其中所述封闭物包括通气 意味着当所述冷冻食品与微波功率吸收液体介质组合并且用微波功率源加热时产生的废气蒸汽。
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公开(公告)号：US6007863A
公开(公告)日：1999-12-28
申请号：US174068
申请日：1998-10-16
Applicant: Eduardo E. Chenchin , Marc M. Nishimoto , Debra D. Abram , Samson T. Hsia
Inventor： Eduardo E. Chenchin , Marc M. Nishimoto , Debra D. Abram , Samson T. Hsia
Abstract: A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored pineapple juice, which may be from a different season or different part of the same season. The juice is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23. The previously stored juice is from prior pineapple crops, varying from batch to batch in Brix/acid ratio, filtered and pasteurized, then frozen or maintained near freezing. The freshly cut fruit, preferably chilled to just above freezing, is immersed in the selected juice, which may be a blend of several batches, and is stored and shipped preferably close to freezing. The resulting fruit has a long shelf life and exhibits a very fresh and balanced flavor.
Abstract translation: 用于处理和储存新鲜菠萝的方法大大增强了菠萝的风味并增加了保鲜期，保持了增强的风味。 新鲜菠萝首先被表面消毒。 其白利糖度和酸度，因此白利糖度/酸比率被测量或估计。 然后从以前储存的菠萝汁的批次中进行选择，菠萝汁可能来自不同季节或同一季节的不同部分。 果汁被选择为具有与新鲜水果平衡的白利糖度/酸值比，使得组合的果汁/果汁的白利糖度/酸值比为约19，或优选在约16至23的范围内。先前存储的 果汁来自以前的菠萝作物，以白利糖度/酸比例从批次变化，经过滤和巴氏消毒，然后冷冻或保持接近冷冻。 将新鲜切割的水果，优选冷冻至刚刚高于冰点，被浸入所选择的果汁中，其可以是几批次的混合物，并且优选储存和运输接近冷冻。 所得水果具有长的保质期，并且具有非常清新均衡的味道。
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公开(公告)号：US06645544B2
公开(公告)日：2003-11-11
申请号：US09919698
申请日：2001-07-31
Applicant: Eduardo E. Chenchin , William C. Mahin , Debra D. Abram , Samson T. Hsia
Inventor： Eduardo E. Chenchin , William C. Mahin , Debra D. Abram , Samson T. Hsia
IPC: A23B700
Abstract: A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored juice or other liquid medium, which may be pineapple juice from a different season or different part of the same season, or which may be white grape juice, acidified high fructose corn syrup, or blends. The juice or medium is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19. The cut pinapple, preferably chilled to just above freezing, is immersed in the selected juice and is stored and shipped, preferably close to freezing.
Abstract translation: 一种处理和储存新鲜菠萝的方法大大增强了风味，并增加了保质期。 新鲜菠萝首先被表面消毒。 其白利糖度和酸度，因此白利糖度/酸比率被测量或估计。 然后从以前存储的一批果汁或其他液体培养基中进行选择，其可以是来自不同季节或同一季节的不同部分的菠萝汁，或者可以是白葡萄汁，酸化高果糖玉米糖浆或混合物。 选择果汁或培养基具有与新鲜水果平衡的白利糖度/酸比例，使得组合的果汁/果汁具有约19的白利糖度/酸值比率。优选冷冻至刚刚高于冰点的切割的pin is是 浸入所选择的果汁中并被储存和运输，优选接近冷冻。
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公开(公告)号：US4518618A
公开(公告)日：1985-05-21
申请号：US348248
申请日：1982-02-12
Applicant: Samson T. Hsia , Pam Ogasawara
Inventor： Samson T. Hsia , Pam Ogasawara
CPC classification number: A23L5/15 , A23P20/12 , A23P2020/251
Abstract: Food coating compositions having an ability to produce crisp, brown coatings on food products cooked in microwave ovens comprise coating ingredients and at least one additional salt ingredient. Especially increased crisping is achieved by adding a combination of three salts, i.e., potassium acetate, potassium chloride and potassium bicarbonate; or potassium acetate, potassium chloride, and sodium bicarbonate.
Abstract translation: 具有在微波炉中煮熟的食品上产生清脆棕色涂层的能力的食品涂料组合物包含涂料成分和至少一种另外的盐成分。 通过加入三种盐，即乙酸钾，氯化钾和碳酸氢钾的组合来实现特别增加的脆度; 或乙酸钾，氯化钾和碳酸氢钠。
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