| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426393000 | Involving temperature 32 degrees F. or less | 23 |
| 20080199577 | Consumer food storage package with absorbent food pad - The present disclosure is directed to a consumer food storage package to preserve the freshness of food, having an absorbent food pad positioned within a food storage container. The container or absorbent food pad can have a securing means, so that the pad can be positioned in place in the food storage container. Also disclosed is a method for using the food storage package to preserve the freshness of food. | 08-21-2008 |
| 20080199578 | Fish Packing System - The present invention relates to a procedure for packaging a product comprising pieces of fresh fish meat, in shipments that retain a mixture of gases to create a modified atmosphere (MAP), wherein said procedure allows transportation of the product in cold storage lockers for prolonged periods. In some embodiments, the fresh fish is salmonid, and in other embodiments, the fresh fish is salmon. | 08-21-2008 |
| 20080199579 | FROZEN FOOD PACKAGE AND METHOD OF USE - A frozen food package and method of using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes uncooked food, preferably an entree. | 08-21-2008 |
| 20090022863 | Method of Packing a Food and of Heat Treating It for Purposes of Extending Its Shelf-Life - A method of packing a food, and heat treating the food for purposes of extending its shelf-life, in a packaging container made of a packaging laminate comprising a core layer of paper or paperboard and outer plastic coatings of polyethylene, preferably low density polyethylene. The filled and sealed packaging container is conveyed through a treatment chamber or tunnel comprising a heating zone in which the packaging container is heated to the desired treatment temperature, e.g. 80-100° C., a holding zone in which the packaging container is kept at the desired treatment temperature and a cooling zone, wherein the packaging container during both of these treatment phases is subjected to an outer support pressure of less than 0.5 bar, preferably 0.2-0.3 bar. | 01-22-2009 |
| 20100015308 | FROZEN FOOD PACKAGE AND METHOD OF USE - A frozen food package and method of producing and using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes uncooked food, preferably an entree. Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as a broth or stock, and may include infused oil or a dairy product. The uncooked food is typically embedded in the frozen liquid to facilitate handling and shipping and to align the frozen food with a display window of the bag. Chemical preservatives are not necessary and sauces may be omitted although sauces are not burned in the cooking process. The method typically includes sealing the frozen uncooked food in the liquid-impermeable bag and cooking the food in the sealed bag. The resulting dish is a substantial improvement over the well-known precooked frozen meals. | 01-21-2010 |
| 20100104714 | PASTA PREPARATION SYSTEM - A method and system for reducing the cooking time of individual pasta dishes. The pasta is pre-blanched to reduce the starch content and then frozen. The frozen pasta is cooked in a non-hooded countertop pasta cooker designed to run on 110V 30 amp service. The pasta is cooked in individual portions in less than three minutes and combined with pre-made sauces to make a complete dish. | 04-29-2010 |
| 20100239731 | Method of producing fish meat having fresh color - A method of producing fish meat having fresh color includes: placing live fish in a state of unconsciousness by blocking the conduction of nerve pulses along a nervous system of the fish; bleeding the fish and cutting meat pieces from the fish while the fish is unconscious; sterilizing the meat pieces; placing the sterilized meat pieces in a nitrogen environment that is free of oxygen and carbon dioxide, followed by quick freezing to a temperature below −30° C. in order to fix the original color of the meat pieces; and packaging the frozen meat pieces in a packing bag. | 09-23-2010 |
| 20100272873 | PASTEURIZED SWIMMING CRAB BACK FIN - The present invention is directed to a method and system for preparing a pasteurized swimming crab back (PSCB) fin leg (“crab leg”) for individual consumption. In particular, the method and system of the present invention results in a pasteurized, hand-held, all natural food product for consumption by a consumer. The PSCB product is a ready to eat crab leg that has been trimmed, cleaned, thermo processed and packed in a hermetically sealed can or cup. | 10-28-2010 |
| 20100278986 | NOVEL GARDEN BEAN SB4355 - A novel garden bean cultivar, designated SB4355, is disclosed. The invention relates to the seeds of garden bean cultivar SB4355, to the plants of garden bean line SB4355 and to methods for producing a garden bean plant by crossing the cultivar SB4355 with itself or another garden bean line. The invention further relates to methods for producing a garden bean plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other garden bean lines derived from the cultivar SB4355. | 11-04-2010 |
| 20110305806 | Process for producing boneless poultry wings - The present invention is directed toward a method of making a food product from the mid-joint wing portion of a three joint bird wing. After the wing tip and drumette are removed from the mid-joint wing portion, the mid-joint wing portion is cooked. The cooking of the mid-joint wing section reduces the degree of force needed to remove the flesh from the bones as well as causing the meat surrounding the ulna and radius bones to shrink, such that end portions of the two bones are exposed, thereby further facilitating their removal. The food product that results from this process is a cooked, boneless mid-joint wing portion. The process is taught as a progression of steps which may be performed manually or as an automated process. | 12-15-2011 |
| 20120100273 | PROCESS FOR PROCESSING ANIMAL PROTEIN PRODUCT INTO COOKED, SLICED FORM - A process for processing animal protein product involves cutting a substantially raw piece of the product into slices, vacuum sealing the sliced raw product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch. | 04-26-2012 |
| 20120244268 | COOKING BAG AND USE OF THE COOKING BAG FOR COOKING FOOD - Cooking bag containing a copolymer containing monomer units of a dimerised fatty acid or a derivative thereof. Use the cooking bag for cooking food. A process for storing and cooking of food comprising the steps: a) filling the cooking with food, b) storing the filled cooking bag at a temperature below 0° C., c) cooking the food. | 09-27-2012 |
| 20130122166 | Automated multy layered parotta production process - This invention Automated multi layered Poratta production process is fully hygienic and automatic production system. In Asian countries multi layered Parotta/flat bread production is done by hand and its hard labour-ship. In this above mentioned process very thin 0.5 mm wheat flour dough is done by sheeter machine. This thin sheet is rolled and kept in freezer below −18 degree centigrade. After this rolled dough got rigid, its sliced and cooked by hot plate press cooking. This will deliver multi layered Parotta after cooking. This product is cooled below 20 degree centigrade with the help of the cooling system. After cooling the product is immediately packed. | 05-16-2013 |
| 20130251866 | Preparation of hops - Embodiments of a method and device for processing hops to insure freshness is disclosed. | 09-26-2013 |
| 20130251867 | FROZEN FOOD PACKAGE AND METHOD OF USE - A frozen food package and method of producing and using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes food (uncooked, cooked, or partially cooked), preferably an entree. Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as a broth or stock, and may include infused oil or a dairy product. The food is typically embedded in the frozen liquid to facilitate handling and shipping and to align the frozen food with a display window of the bag. Chemical preservatives are not necessary and sauces may be omitted although sauces are not burned in the cooking process. The method typically includes sealing the frozen food in the liquid-impermeable bag and cooking the food in the sealed bag. The resulting dish is a substantial improvement over the well-known precooked frozen meals. | 09-26-2013 |
| 20130273222 | Preservation System for Nutritional Substances - Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes. | 10-17-2013 |
| 20130316056 | Process For Producing Cacao Puree Of High Purity And Yield - A process for producing cacao puree of high purity and yield involves steps of opening a cacao pod in a sanitary facility; promptly removing cacao seeds and cacao pulp and mucilage from the cacao pod; promptly separating 60%-98% of the cacao pulp and mucilage from the cacao seeds in a mechanical separator which sieves the pulp and mucilage to form a cacao puree; promptly collecting the cacao puree and placing it in a container; and promptly freezing the cacao puree to form a frozen cacao puree. The frozen cacao puree can be thawed and pasteurized for use in a beverage or other food product. | 11-28-2013 |
| 20140065273 | BAKEABLE TRAY AND METHOD OF PREPARING BAKERY ITEMS USING SUCH A BAKEABLE TRAY - A bakery tray made of an all-natural fibrous material is disclosed to store, ship, bake, and display single-serve baked goods such as muffins and cupcakes. The tray has a plurality of cups and a top plate for serving the cups in position relative to each other. The tray also includes various structures to provide uniform baking of baked goods in either a convention or microwave oven. | 03-06-2014 |
| 20140193554 | Method and System for Preparation of Fresh Cooked Meals - The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables. | 07-10-2014 |
| 20140242232 | SHELLFISH PREPARATION PROCESS - Disclosed is a method for preparing shellfish including providing a substantially flexible liquid-permeable container having at least one open end; providing a plurality of shellfish in the container; closing the or each open end of the container; and tensioning the container to compact the shellfish and prevent the shellfish from opening. In preferred embodiments the flexible liquid-permeable container includes a mesh bag which is tensioned by twisting to keep the shellfish closed while enabling the shellfish to be cooked, dried, and/or frozen in the bag. An apparatus adapted to perform the method is also disclosed. | 08-28-2014 |
| 20150064322 | PROCESS FOR PROCESSING ANIMAL PROTEIN PRODUCT INTO COOKED, SLICED FORM - A process for processing animal protein product involves cutting an unpasteurized piece of the product into slices, vacuum sealing the sliced unpasteurized product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch. | 03-05-2015 |
| 20160107780 | TRAY MEALS WITH HEAT STAKED LIDDING FILM - Frozen food packages and methods of producing and using the same is disclosed. The food package can include a bag or tray which is freezable, ovenable and/or microwaveable. A frozen food assembly within the bag or tray can include uncooked, cooked, or partially cooked food. The food assembly can include a meat, a fruit or vegetable, and a flavoring liquid such as a broth or stock, and may include infused oil or a dairy product. The food can be embedded in the frozen liquid which can facilitate handling and shipping. The method can include sealing the frozen food in the tray using a heat staked lidding film or vacuum wrapping and cooking the food in the tray where steam is generated from the frozen liquid when heated. The resulting dish is a substantial improvement over the well-known precooked frozen meals. | 04-21-2016 |
| 20160165946 | Brewed Beverages and Methods for Producing Same | 06-16-2016 |
