Document |
Document Title |
WO/2022/225554A1 |
Example L-shaped smoker boxes for gas grills are disclosed. An example smoker box includes a base and a lid. The base includes a bottom wall having an L-shaped profile. The lid includes a top wall having an L-shaped profile.
|
WO/2022/225863A1 |
The present invention relates to a new curing aid that is nitrite replacement. The composition comprises natural ingredients, including but not limited to a blend of buffered dry vinegar and red radish, and optionally rosemary extract an...
|
WO/2022/218861A1 |
Dryer and methods for estimating the surface water activity aws of products being dried, wherein the dryer comprises at least one relative humidity HR probe of the dryer atmosphere and a temperature probe.
|
WO/2022/217947A1 |
The present invention provides a preparation method for an anti-fatigue oyster food. In the present invention, by soaking in a NaCl solution, the fishy smell of oysters can be obviously reduced and the meat quality of the oysters is impr...
|
WO/2022/203160A1 |
Provided are a meat aging system using a meat aging apparatus, and a manufacturing method therefor. A meat aging method using the meat aging apparatus comprises the steps of: the meat aging apparatus setting an aging degree of meat and p...
|
WO/2022/201214A1 |
The method for thermally treating food products provides for arranging a treatment chamber, equipped with an opening for inserting at least one said food product, a closing element for said opening, an oxygen sensor positioned inside the...
|
WO/2022/201108A1 |
The invention relates to a device, a container and a method for preserving perishable food (2), which can be used or applied for conventional storage of the food (2) in order to keep it fresh and edible, but in particular free of mould, ...
|
WO/2022/199631A1 |
A cartilage extract with the effect of improving immune response, a preparation method therefor, and a use thereof. The cartilage extract uses animal cartilage as a raw material, and a cartilage extract containing undenatured type II col...
|
WO/2022/194879A1 |
The various aspects presented herein relate to flavoring compositions with smoky-like aroma profile for use in flavored consumer products, and methods for the preparation of such flavoring compositions.
|
WO/2022/192847A1 |
A cooking device may be a combination gas-powered grill and pellet-burning smoker. The combination gas-powered grill and pellet-burning smoker may include an enclosure and a plurality of components may be disposed in a plurality of level...
|
WO/2022/192099A1 |
A biocidal material includes a carrier, a plurality of copper-containing glass particles, and at least one co-biocide selected from isothiazolinones, bicyclic oxazolidines, and bromine nitrogen-based compounds. A minimum bactericidal con...
|
WO/2022/192848A1 |
A cooking device may include a cooking chamber and a drip tray may be disposed within the cooking chamber. The drip tray may include one or more portions such as a first portion, a second portion, a third portion, and a fourth portion. T...
|
WO/2022/192846A1 |
A combination gas-powered grill and pellet-burning smoker may include a cooking chamber and a cooking structure may be disposed within the cooking chamber. A first heat source may include one or more gas-powered burners disposed in the c...
|
WO/2022/192849A1 |
A cooking device may include a cooking chamber. A first gas-powered heat source may include one or more burners disposed in the cooking chamber. A second solid fuel burning heat source may include a burn pot disposed in the cooking chamb...
|
WO/2022/184689A1 |
An arrangement for freezing and/or thawing of seafood where the seafood is frozen or thawed while submerged in brine. The arrangement comprises a freezing or thawing tank (5) containing brine, said tank (5) having a helical baffle (6) ar...
|
WO/2022/180445A1 |
A method of improving a shelf-life of a food product is described. The method includes adding to the food products, a food preservative, wherein the food preservative comprises a coconut paring residue extract (CPRE), and wherein the CPR...
|
WO/2022/153434A1 |
This refrigerated or frozen foodstuff for a batter-fried food product comprises a powdery batter material that is an outermost coating and contains 30-95% by mass of oil/fat processed starch and 5-70% by mass of potato starch; and an ing...
|
WO/2022/151515A1 |
A method for preparing dried scallops, comprising the following steps: after pre-processing a scallop, and before drying, soaking the scallop using a mixed solution of konjac glucomannan and sodium salt or a mixed solution of carrageenan...
|
WO/2022/140295A1 |
The disclosure is embodied by a high efficiency injection manifold, injector, or nozzle assembly for enhancing the introduction of heat into a closed volume or vessel while simultaneously pressurizing the vessel with a working fluid to f...
|
WO/2022/139785A1 |
A dehydrator including a first tray having a first surface, a first lip, and a first side wall extending between the first surface and the first lip. The first tray further includes a first ridge extending from the first surface, a first...
|
WO/2022/139316A1 |
The present invention relates to an apparatus for low-temperature aging using slurry ice, characterized by comprising: a slurry ice producing part that adjusts the salinity of a brine so as to produce slurry ice at a target temperature; ...
|
WO/2022/132096A1 |
The present invention discloses a cooking device (P) comprising a flavoring system (A) for flavoring the food products. The cooking device (P) comprises at least one cooker body (G); and at least one cooking compartment (H) formed in the...
|
WO/2022/119671A1 |
Example smoker boxes having slidable lids are disclosed. An example smoker box includes a base and a lid. The base includes a bottom wall, a front wall extending upwardly from the bottom wall, a rear wall extending upwardly from the bott...
|
WO/2022/106650A1 |
The present invention relates to method to dry and smoke meat, particularly bacon, comprising the following sequence process steps: a. Marination of the meat, b. Slicing of the meat into individual slices, c. Heating and smoking of the s...
|
WO/2022/108895A1 |
A system for treating whole meat material and grinding whole meat material into ground meat product includes a microbial treatment station including a hopper into which whole meat material is deposited, a conveyor which conveys the whole...
|
WO/2022/104031A2 |
A method of reducing microbial contaminant comprises contacting the poultry, the surfaces used in processing poultry, or both with a synergistic antimicrobial composition during poultry processing. The method may provide an antimicrobial...
|
WO/2022/101950A1 |
The present invention concerns a biomass-fueled smoking and cooking apparatus (10), which comprises a compartment (17), completely isolated with respect to said biomass, inside which there is conveyed a flow (F) of smoky /heated air and/...
|
WO/2022/094753A1 |
A sausage casing packaging barrel, comprising a barrel body (1). A top end surface of the barrel body (1) is fixedly connected to a side plate (2), a surface of the side plate (2) is provided with a groove, a first rotation shaft (3) is ...
|
WO/2022/095003A1 |
An air cooling device for aquatic product processing, comprising a base (1). A fixing frame (2) is fixedly connected to the top of the base (1); a feeding box (3) is fixedly connected to the top of the fixing frame (2); a net box (4) is ...
|
WO/2022/093887A1 |
The present invention includes a method and food product made by at least partially enclosing a food product with a water-permeable membrane; and contacting a brine or sugar solution with a water activity sufficiently high to draw water ...
|
WO/2022/088166A1 |
A fumigating apparatus with a sterilization function for use in aquatic product processing. The fumigating apparatus comprises a base (1), wherein a box body (2) is fixedly mounted at the top of the base (1); a gas guiding box (3) is fix...
|
WO/2022/090092A1 |
The present invention relates to the use of an anthocyanin and/or betanin as a colourant in a food product, plant extracts as a source of anthocyanins and/or betanins, compositions comprising the plant extracts and processes using the an...
|
WO/2022/084250A1 |
The invention relates to a device for processing pieces of meat using dry ice pellets, comprising a conveying device for transporting pieces of meat along a transport path, means for the temporary fixing the pieces of meat in at least on...
|
WO/2022/084388A1 |
The present invention discloses a method for protective atmosphere packaging of protein meal or hydrolysate, the method comprising filling a container with a storage capacity of at least 20 kg, such as an FIBC, with at least 20 kg of pro...
|
WO/2022/060803A1 |
The disclosed embodiments provide a temperature-controlled gravity-fed grill and smoker for cooking and/or smoking a food product. The grill and smoker includes a cooking chamber comprising a manifold for distributing heated gases and sm...
|
WO/2022/058343A2 |
The present invention relates to preservative and/or antimicrobial compositions comprising at least one saponin and at least one phenolic diterpene.
|
WO/2022/052228A1 |
A freshness-preservation method for cooked fish food, comprising: using glucose oxidase, glucose, chitosan, tween 80, vitamin B2, a ginger fermentation broth, a rice fermentation broth, a bergamot extract, a grape seed extract, and deion...
|
WO/2022/049458A1 |
The presently claimed and described technology is directed to an acidic high polymer composition comprising about 1.0% (w/v) polymer and about 4% (v/v) carboxylic acid. The acid high polymer composition may be used as a neutral capillary...
|
WO/2022/048989A1 |
The invention concerns an apparatus (1) for thawing foodstuff, preferably a thawing tumbler or a thawing mixer, comprising a thawing chamber (3) for accommodating foodstuff, wherein the thawing chamber (3) includes a sensor (10) for sens...
|
WO/2022/047036A1 |
The present invention relates to an improved process and system for cold smoking of seafood and meat. The process is directed towards the reduction of distasteful gas compounds in aerosol smoke that cause unwanted gas odors and flavors i...
|
WO/2022/042807A1 |
A modular system for production of dried seafood products, wherein the module comprises a container (102). The container comprises a drying room (104) for holding racks (106) of seafood materials that are to become the dried seafood prod...
|
WO/2022/047425A1 |
In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudina...
|
WO/2022/039750A1 |
A system comprising a tenderizing apparatus with a fluid reservoir provides users an efficient way to simultaneously tenderize and marinate food. The tenderizer with a fluid reservoir generally includes a fluid outlet or valve and a tens...
|
WO/2022/039427A1 |
The present invention relates to a refrigerator. The refrigerator according to an embodiment of the present invention comprises: a first storage chamber in which an article is stored; a cavity disposed inside the first storage chamber; a...
|
WO/2022/039430A1 |
The present invention relates to a refrigerator. The refrigerator according to an embodiment of the present invention comprises: a first storage compartment in which an article is stored; cavities provided inside the first storage compar...
|
WO/2022/040587A1 |
One or more implementations of the present disclosure relate to a reusable or disposable outdoor wood or charcoal-fired cooking device. In at least some implementations, embodiments of the present disclosure include one or more of a cook...
|
WO/2022/038178A1 |
Embodiments of the present disclosure provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same. The methods include combining a buffered vinegar product with an acti...
|
WO/2022/039429A1 |
The present invention relates to a refrigerator. A refrigerator according to an embodiment of the present invention comprises: a first storage chamber in which items are stored; a cavity disposed inside the first storage chamber; a heat ...
|
WO/2022/039428A1 |
The present invention relates to a refrigerator. A refrigerator according to an embodiment of the present invention comprises: a first storage chamber in which articles are stored; a cavity disposed inside the first storage chamber; a he...
|
WO/2022/027152A1 |
The present invention relates to a flexible polymer film with antimicrobial properties, which allows the shelf life of packaged meat products to be extended. The film comprises a substrate selected from polystyrene, polylactic acid, poly...
|