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A Receptacle for supporting, rotating and sculpting a portion of ice cream or similarly malleable food while it is being consumed.
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| Number | Title | Issue Date |
| 7300343 | Device and method for introducing liquids into meat Disclosed is a device and a method for introducing liquids into meat containing bones and/or cartilage or connective tissue, e.g. in the slaughtered body of poultry as well as in legs and belly meat, in order to treat, season, and/or preserve said meat. The aim of t... | 11/27/2007 |
| 7250184 | Composition and method for tenderizing meat A method of tenderizing meat comprising providing an amount of meat and treating the meat with a composition comprising an enzyme mixture consisting of bromelin, ficin, papain and/or actinidin. ... | 07/31/2007 |
| 6939215 | Method for reducing viscosity of mechanically separated meats and ground meats The present invention is directed to a method and system for reducing viscosity of mechanically separated meat in an amount effect to allow the mechanically separated meat to be transported through processing equipment at reduced pumping pressures. In accordance wit... | 09/06/2005 |
| 6849284 | Meat tenderization with a thermolabile protease The present invention relates to methods for tenderizing meat comprising contacting meat with a tenderizing-effective amount of a thermolabile protease having limited substrate specificity, wherein the limited substrate specificity is the digestion of only one of th... | 02/01/2005 |
| 6814989 | Method for tenderizing pork A method of tenderizing pork comprising providing an amount of pork and treating the pork with a composition comprising an enzyme mixture consisting of bromelin, ficin and papain. ... | 11/09/2004 |
| 6770310 | Pickle solution including transglutaminese, method of making and method of using The present invention provides a composition having protein, transglutaminase and a transglutaminase suppressing compound such as an ammonium salt, which is useful in the preparation of pickle solutions and in methods of making processed meat products with the pickl... | 08/03/2004 |
| 6680077 | Process for producing meat products Meat products are produced at high yield without phosphate supplements by using define starter cultures.... | 01/20/2004 |
| 6537598 | Method for tenderizing raw beef An enzyme mixture for tenderizing raw beef comprising between about 98.7% and about 99.7% bromelin, between about 0.02% and about 0.08% ficin and between about 0.01% and about 0.05% papain. A method of tenderizing raw beef to produce a product that can be... | 03/25/2003 |
| 6309681 | Multi-component marinades A multi-functional marinade for fish and meat products that adds flavor to the fish or meat product and improves the texture and color of the fish or meat product during cooking. The marinade does not require the addition of other ingredients and can be a... | 10/30/2001 |
| 6303326 | Insect salivary enzyme triggers systemic resistance The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in soybeans and for triggering resistance to insects in toma... | 10/16/2001 |
| 6224476 | Shock-wave food processing with acoustic converging wave guide Water and meat pieces (P) are pumped through a conduit (100), the walls of which are made of plastic having an acoustic impedance close to that of water. The conduit is immersed in a tank (400) full of water. A shock wave generator 200 (capacitor discharg... | 05/01/2001 |
| 6221405 | Method of bonding and tenderizing meat The method of bonding and tenderizing separate portions of meat to enhance its value. The method is to applying a suitable bonding compound to separate portions of meat and bonding the portions together in a mold at refrigerated temperatures. Tenderizatio... | 04/24/2001 |
| 6117460 | Method of producing stable meat products and sausages, produced in the presence of microorganisms This invention is directed to a method of fixing pH values in smoked sausages, strongly smoked sausages, smoked ham and similar products and allows permanent stabilization of these values by subjecting the goods to be treated to a high-pressure treatment ... | 09/12/2000 |
| 5759598 | Fermented food product for animals A fermented food product is prepared by preparing an aqueous emulsion of milk solids, particulate protein material, particulate collagenic material and water, simultaneously homogenizing and pasteurizing the aqueous emulsion so that collagen is extracted ... | 06/02/1998 |
| 5693350 | Process for preparing a meat pate having a low fat content Process for the preparation of a meat pate having a low fat content, in which a meat emulsion is prepared by combining at least meat, water, salts and a fat substitute, the emulsion is subjected to proteolytic digestion, cooked at a temperature of between... | 12/02/1997 |
| 5645877 | Fermented food product and preparation thereof Process for the preparation of a fermented food product for animals, in which a finely divided and emulsified mixture comprising a collagenic material, a protein material and milk is pasteurized while homogenizing constantly, and then it is fermented by l... | 07/08/1997 |
| 5328403 | Apparatus for tenderizing meat Tenderized meat of good quality and uniformity is obtained by supporting meat in a tank along a hemispherical wall equidistant from an explosive charge, and detonating the explosive. The shock wave produced is propagated through the water within the tank,... | 07/12/1994 |
| 4931291 | Feeds for larvae of crustaceons and shellfish Feeds comprising unicellular algaes whose cell wall are disrupted are provided as the feeds for larvae of crustaceans and shellfishes to be cultivated. With such feeds, it is possible to achieve the rates of survival and growth equivalent to, or higher th... | 06/05/1990 |
| 4851241 | Process for treating meat with raw soy sauce A process for treating a meat by bringing the meat into contact wiht a raw soy sauce.... | 07/25/1989 |
| 4411047 | Liquid delivery system A system for the delivery of liquids in predetermined amounts, such as in meat tenderization, through a plurality of relatively small conduits includes a manifold chamber communicating with the relatively small conduits, a source of liquid for delivery, a... | 10/25/1983 |
| 4336271 | Tenderization of meat by natural enzyme control Method for accelerating the tenderization of meat by natural enzymes by antemortem injection of selected activators of specific natural enzymes and/or binding agents for enzyme inhibitors naturally present in meat, promptly slaughtering the animal or fowl... | 06/22/1982 |
| 4313963 | Method for tenderizing cut meat portions There is provided a method for tenderizing cut portions of meat, wherein the portions are slit by passing the portions into a plurality of rotating slitting blades having a plurality of discrete cutting surfaces on each slitting blade along the periphery ... | 02/02/1982 |
