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公开(公告)号：US20050255217A1
公开(公告)日：2005-11-17
申请号：US11188747
申请日：2005-07-26
申请人： Margaret Hudson , Phillip Wing
发明人： Margaret Hudson , Phillip Wing
CPC分类号： A23L15/10 , A23L15/00 , A23L15/20 , A23L15/30 , A23L29/281 , A23L29/284 , A23P20/12 , A23P30/20
摘要： A snack food product comprises a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating.
摘要翻译： 一种小吃食品包括被包裹在面包糊状物涂层中的加捻鸡蛋的成形核心。
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公开(公告)号：US5141765A
公开(公告)日：1992-08-25
申请号：US410440
申请日：1989-09-21
申请人： Yasuhiro Shimizu
发明人： Yasuhiro Shimizu
摘要： An egg food product is formed by enveloping rice or like filling material in a roasted egg film where a raw portion of the film remains and contacts the filling material and upon further cooking; forms a self-adherent body. This egg food product has the advantage of being easily manufactured, handled, and can also be prepared as a frozen food.
摘要翻译： 鸡蛋食品通过将米饭或类似的填充材料包裹在烤蛋薄膜中而形成，其中残留有原始部分的薄膜并接触填充材料并进一步烹饪; 形成一个自我贴身的身体。 这种蛋食品的优点是易于制造，处理，也可以作为冷冻食品来制备。
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公开(公告)号：US08847123B2
公开(公告)日：2014-09-30
申请号：US14080956
申请日：2013-11-15
申请人： Marc Shoshan
发明人： Marc Shoshan
IPC分类号： H05B3/06 , A21D13/00 , A23P1/10 , A47J37/04 , A23L1/322 , A47J43/20 , A23L1/48 , A23L1/317 , A23L1/31
CPC分类号： A47J43/20 , A21D13/32 , A21D13/33 , A21D13/44 , A23L13/03 , A23L13/67 , A23L15/10 , A23L35/00 , A23P30/10 , A47J27/004 , A47J37/04
摘要： An assembly for cooking food products in a substantially upright orientation comprising a mold housing including one or more food mold chambers, each structured to configure the food product being cooked to correspond to the interior dimensions and configuration of a mold chamber in which it was cooked. Each mold chamber is further structured to retain an uncooked liquid, semi-liquid, semi-solid, or solid food composition therein during the cooking procedure. A heat source is disposed either externally or internally of the mold housing and generates sufficient heat to cook a food composition disposed within the mold chamber. A frame assembly may be utilized to operatively support one or more mold housing in the substantially upright orientation, such that a heat source may be incorporated into the frame assembly to provide adequate cooking temperatures to the corresponding mold chamber(s) of one or more supported mold housings.
摘要翻译： 一种用于以基本直立的方向烹饪食物的组件，包括：模具壳体，其包括一个或多个食物模具室，每个模具室被构造成配置烹饪的食品以对应于其中烹饪的模具室的内部尺寸和构造。 每个模具室进一步构造成在烹饪过程中保持未煮过的液体，半液体，半固体或固体食物组合物。 热源设置在模具壳体的外部或内部，并产生足够的热量来烹调设置在模具室内的食品组合物。 可以使用框架组件以基本上直立的方向可操作地支撑一个或多个模具壳体，使得热源可以结合到框架组件中，以向一个或多个支撑的一个或多个支撑的相应模具室提供足够的烹饪温度 模具外壳。
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公开(公告)号：US4421770A
公开(公告)日：1983-12-20
申请号：US361411
申请日：1982-03-24
摘要： A high protein snack food is prepared from egg protein, preferably in the form of egg white, by a process involving the heat-coagulation of a molded body of the egg protein composition, cutting the body to form slices, coating the exterior surface of the slices with a liquid batter mix containing starch as a principal ingredient, then breading and deep-fat frying the battered coagulum slices to seal their outer surfaces. By this process, water weeping of the slices during frozen storage, thawing and reheating is substantially prevented.
摘要翻译： 通过涉及卵蛋白组合物的成型体的热凝固的方法，通过卵蛋白制备蛋白质蛋白质蛋白质，优选为蛋白形式，切割身体以形成切片，涂覆该蛋白质的外表面 用含有淀粉作为主要成分的液体面糊混合物切片，然后将面包屑和深脂肪煎炸破碎的凝结物片以密封其外表面。 通过这种方法，基本上防止了在冷冻储存，解冻和再加热期间切片的水浸渍。
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公开(公告)号：US3980009A
公开(公告)日：1976-09-14
申请号：US635547
申请日：1975-11-26
摘要： An apparatus for preparing elongated products having a cylindrical shell enclosing a core material. The apparatus comprises a plurality of cylindrical moulds each associated with a core member which is laterally supported in a frame moving in unison with the moulds through the apparatus. Fluent raw materials are supplied to each mould and caused to solidify to form the finished products. The core members are axially displaceable in the supporting frame, and each core member is lowered into the associated mould before any of the raw materials is supplied. It is withdrawn from the mould when the material of the shell has been sufficiently solidified to permit the withdrawal. Before being withdrawn the core member may be rotated through a fraction of a revolution to facilitate its release from the product shell. When in their raised position, the core members are held against axial displacement and rotation by detent means on the frame.
摘要翻译： 一种用于制备细长产品的装置，其具有包围芯材料的圆柱形外壳。 该装置包括多个圆柱形模具，每个圆筒模具与芯部件相关联，该芯部件侧向地支撑在通过该装置与模具一体移动的框架中。 将流动的原料供应到每个模具并使其固化以形成成品。 芯构件在支撑框架中可轴向移动，并且在提供任何原材料之前，将每个芯构件下降到相关联的模具中。 当壳的材料已经充分凝固以允许抽出时，它从模具中取出。 在取出之前，芯部件可旋转一小部分旋转以便于其从产品壳体释放。 当处于其升起位置时，芯构件通过定位装置抵抗轴向位移和旋转。
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公开(公告)号：US09491957B2
公开(公告)日：2016-11-15
申请号：US12613651
申请日：2009-11-06
CPC分类号： A23L5/15 , A23L5/10 , A23L5/17 , A23L13/03 , A23L13/06 , A23L13/57 , A23L13/62 , A23L15/10 , A23L19/05
摘要： A method of making a cooked food product having a fried appearance comprises assembling a food product having a weight of approximately 1 to 4 ounces (28.3 to 113.4 grams). The food product is heated with microwave energy at a frequency of approximately 800 to 3000 MHz, at a power of approximately 0 to 50 Watts per ounce (28.3 grams) of product, and for approximately 0 to 80 seconds. The food product is coated with a coating layer to form a coated food product. The coated food product is heated in an impingement oven at a temperature of approximately 400 to 600° F. (200 to 325° C.) for less than approximately 140 seconds to form the cooked food product with a fried appearance.
摘要翻译： 制作具有油炸外观的熟食品的方法包括组装重量约1至4盎司（28.3至113.4克）的食品。 食品以约800至3000MHz频率的微波能量加热，功率约为0至50瓦/盎司（28.3克）的产品，约为0至80秒。 该食品涂覆有涂层以形成涂覆的食品。 涂覆的食品在约400至600°F（200至325℃）的温度的冲击烘箱中加热少于约140秒以形成具有油炸外观的熟食品。
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公开(公告)号：US20120177787A1
公开(公告)日：2012-07-12
申请号：US13349066
申请日：2012-01-12
申请人： Hiroshi MIZUNO , Shuhei Oka , Masashi Sekine , Tatsuya Yamamoto
发明人： Hiroshi MIZUNO , Shuhei Oka , Masashi Sekine , Tatsuya Yamamoto
摘要： Frozen rolled foods, such as a sushi roll, that can be frozen in a favorable state and taste good after thawing may be prepared by: cooking and seasoning one or more food items such as rolled egg, freeze-dried bean curd, shiitake mushroom, minced and steamed fish meat, and dried gourd shavings; aligning the food, to form a core; freezing the core using a cryogen, to form a frozen core; spreading a thin sheet of sushimeshi over a support such as a bamboo mat or a wrapping film; overlaying a dried laver sheet on the sushimeshi; placing the frozen core on the dried laver sheet while in the frozen state; wrapping the sushimeshi and the dried laver sheet around the core held at the center to form a sushi roll; and rapidly freezing the sushi roll at −50° C. or less to obtain a frozen sushi roll.
摘要翻译： 可以通过以下方式制备可以在有利状态下冷冻并且在解冻后味道好的冷冻滚动食品如寿司卷：烹调和调味一种或多种食品如卷蛋，冷冻干豆腐，香菇， 切碎和蒸的鱼肉，和干葫芦刨花; 调整食物，形成核心; 使用冷冻剂冷冻核心，形成冷冻核心; 在竹垫或包装薄膜等支撑物上涂抹薄薄的寿司， 将晒黑的紫菜片叠在水槽上; 在冷冻状态下将冷冻核心置于干燥的紫菜片上; 将寿司和干燥的紫菜片包裹在保持在中心的芯上以形成寿司卷; 并将寿司卷快速冷冻至-50℃以下，得到冷冻寿司卷。
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公开(公告)号：US20050186322A1
公开(公告)日：2005-08-25
申请号：US11110664
申请日：2005-04-21
申请人： Margaret Hudson , Phillip Wing
发明人： Margaret Hudson , Phillip Wing
摘要： A snack food product comprises a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating.
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公开(公告)号：US20100119659A1
公开(公告)日：2010-05-13
申请号：US12613651
申请日：2009-11-06
CPC分类号： A23L5/15 , A23L5/10 , A23L5/17 , A23L13/03 , A23L13/06 , A23L13/57 , A23L13/62 , A23L15/10 , A23L19/05
摘要： A method of making a cooked food product having a fried appearance comprises assembling a food product having a weight of approximately 1 to 4 ounces (28.3 to 113.4 grams). The food product is heated with microwave energy at a frequency of approximately 800 to 3000 MHz, at a power of approximately 0 to 50 Watts per ounce (28.3 grams) of product, and for approximately 0 to 80 seconds. The food product is coated with a coating layer to form a coated food product. The coated food product is heated in an impingement oven at a temperature of approximately 400 to 600° F. (200 to 325° C.) for less than approximately 140 seconds to form the cooked food product with a fried appearance.
摘要翻译： 制作具有油炸外观的熟食品的方法包括组装重量约1至4盎司（28.3至113.4克）的食品。 食品以约800至3000MHz频率的微波能量加热，功率约为0至50瓦/盎司（28.3克）的产品，约为0至80秒。 该食品涂覆有涂层以形成涂覆的食品。 涂覆的食品在约400至600°F（200至325℃）的温度的冲击烘箱中加热少于约140秒以形成具有油炸外观的熟食品。
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公开(公告)号：US20080038404A1
公开(公告)日：2008-02-14
申请号：US11519734
申请日：2006-09-12
申请人： Janne Brunstedt , Jorn Mikkelsen , Henrik Pedersen , Jorn Soe
发明人： Janne Brunstedt , Jorn Mikkelsen , Henrik Pedersen , Jorn Soe
IPC分类号： A21D8/04 , A23C9/12 , A23D7/00 , A23D9/00 , A23G3/34 , A23L1/105 , A23L1/212 , A23L1/22 , A23L1/24 , A23L1/322 , A23L1/39 , C07H21/04 , C12N9/02
CPC分类号： A21D8/042 , A23C19/0328 , A23D7/02 , A23K20/189 , A23K50/75 , A23L7/107 , A23L7/109 , A23L7/111 , A23L27/60 , A23L29/06 , C11B3/003 , C12N9/18 , C12P7/62 , C12P19/44 , C12Y301/01
摘要： A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipid:triglyceride activity ratio of at least 4. Preferably, the lipolytic enzyme according to the present invention has a glycolipid:triglyceride hydrolyzing activity ratio of at least 1.5. In one embodiment, the fungal lipolytic enzyme according to the present invention comprises an amino acid sequence as shown in SEQ ID NO: 1 or SEQ ID No. 2 or SEQ ID No. 4 or SEQ ID No. 6 or an amino acid sequence which has at least 90% identity thereto. The present invention further encompasses a nucleic acid encoding a fungal lipolytic enzyme, which nucleic acid is selected from the group consisting of: (a) a nucleic acid comprising a nucleotide shown in SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7; (b) a nucleic acid which is related to the nucleotide sequence of SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7 by the degeneration of the genetic code; and (c) nucleic acid comprising a nucleotide sequence which has at least 90% identity with the nucleotide sequence shown in SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7.
摘要翻译： 与甘油三酯相比，极性脂质活性比例更高的真菌野生型脂肪分解酶，其中所述酶优选具有至少为4的磷脂：甘油三酯活性比。优选地，根据本发明的脂肪分解酶具有糖脂： 甘油三酯水解活性比至少为1.5。 在一个实施方案中，根据本发明的真菌脂肪分解酶包含如SEQ ID NO：1或SEQ ID No.2或SEQ ID No.4或SEQ ID No.6所示的氨基酸序列或氨基酸序列， 与其具有至少90％的同一性。 本发明还包括编码真菌脂肪分解酶的核酸，该核酸选自：（a）包含SEQ ID No.3，SEQ ID No.5或SEQ ID No.5所示核苷酸的核酸 第7号 （b）通过遗传密码的退化与SEQ ID No.3，SEQ ID No.5或SEQ ID No.7的核苷酸序列有关的核酸; 和（c）核酸，其包含与SEQ ID No.3，SEQ ID No.5或SEQ ID No.7所示的核苷酸序列具有至少90％同一性的核苷酸序列。
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