Bizarre Patents
System for magnetically attaching templeless eyewear to a person
A system of eyewear that eliminates the need for hinges on the frames of the eyewear.
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 8182858 | Compositions for improving flavor and safety of marinated meat products A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non... | 05/22/2012 |
| 8043650 | Treatment of animal carcasses Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or m... | 10/25/2011 |
| 7494684 | Method for the preparation of a stable alkali metal lactate in powder form The invention relates to a method for the preparation of a stable alkali metal lactate in powder form, the product of said preparation, functional pre-mixes for foodstuff comprising said stable alkali metal lactate powder, and foodstuffs comprising said stable alkal... | 02/24/2009 |
| 7387809 | Thermally processed meat products The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder ... | 06/17/2008 |
| 7322369 | Methods of detaching microorganisms from, or of inhibiting microbial attachment to, animal or poultry carcasses or seafood or parts thereof Methods of detaching microorganisms (e.g., bacteria) from, or of inhibiting microbial (e.g., bacterial) attachment to, animal or poultry carcasses or seafood or parts thereof, wherein the method involves contacting animal or poultry carcasses or seafood or parts the... | 01/29/2008 |
| 7128939 | Pretreatment agent for a fish food The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt selected from the group consisting of phosphate, carbonate and bicarbon... | 10/31/2006 |
| 6964787 | Method and system for reducing microbial burden on a food product The present invention relates to a method and system for reducing microbial burden on a food product. The method includes contacting the food product with an antimicrobial agent and irradiating the food product. The system includes an applicator adapted and configur... | 11/15/2005 |
| 6964788 | System for handling processed meat and poultry products Food products, such as precooked meats, sausages, and the like are microbially decontaminated in their cooking packages to remove surface microorganism contamination from the packages. The cooking packages are removed and the food products optionally subjected to fu... | 11/15/2005 |
| 6869631 | Method for infusing meat products with a starch binder solution The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder ... | 03/22/2005 |
| 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 |
| 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 |
| 6767546 | Use of echinacea as a feed additive to enhance protection against coccidiosis Echinacea dietary supplements are useful adjuvants for live anticoccidial vaccines. Feed supplementation with Echinacea preparations enhances the immune response to such vaccines. Echinacea purpurea in amounts of about 0.1% to 0.5% administered for about two ... | 07/27/2004 |
| 6716466 | Balanced food powder composition A balanced powder blend composition with at least one fat or oil source, at least one carbohydrate source, and at least one protein source, is described. This composition is advantageously added to a food to supplement the nutritional value of the food, but without ... | 04/06/2004 |
| 6713106 | Method of making bacon products A method of making a bacon product from a frozen bacon belly is disclosed. The method includes the steps of cutting the frozen bacon belly into slices of a predetermined shape, and coating the bacon slices with an aqueous brine solution to result in a brine solution... | 03/30/2004 |
| 6641853 | Inhibitory agent for protein denaturation, kneaded meat with suppressed freezing-denaturation, process thereof, and process of fish and meat paste products Disclosed is an inhibitory agent for kneaded meat and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member selected from sorbitol, trehalose, mixture thereof, and another... | 11/04/2003 |
| 6632463 | Method and means for injecting fluid into a meat product A machine for injecting fluid into a meat product has a frame and a meat injection station on the frame. An elongated conveyor is mounted on the frame for carrying a meat products towards and through the injection station. A motor is on the frame for oper... | 10/14/2003 |
| 6589328 | Sponges of hydrocolloids The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which... | 07/08/2003 |
| 6514556 | Method and composition for washing poultry during processing The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.... | 02/04/2003 |
| 6509050 | Use of antimicrobial polyphosphates in food processing Polyphosphates control the growth of bacteria during food processing. These compositions comprise antimicrobial polyphosphates alone or in combination with organic acids and/or their salts and are effective in food-related applications, including: cleanin... | 01/21/2003 |
| 6379733 | Method and apparatus for making an helical food product A method is provided for making a helical food product. The method includes the step of extruding one or more plastic food substrates through a nozzle into a hollow shaped part. Relative rotation of the nozzle and the shaping part is caused, thereby formi... | 04/30/2002 |
| 6352735 | Process of incorporating konjac paste into a meat to provide a low calorie meat product This invention discloses the method of producing a food product by dissolving konjac flour in alcohol to form a paste, mixing ingredients such as soybean protein, a viscosity enhancing agent, a gelatinizing agent and a hardening agent with the paste, free... | 03/05/2002 |
| 6319527 | Method of preparing a uniformly tender meat product A method of preparing a uniformly tender meat product having an extended shelf life comprises the steps of selecting one or more meat ingredients wherein the muscle weight is comprised of whole protein tissue fibers, such as beef or pork, and mixing an ac... | 11/20/2001 |
| 6309845 | Method of establishing the origin of useful animals and products produced therefrom The invention concerns a method of establishing the origin of useful animals, in particular cattle, pigs and the like. This method comprises the following steps: a) the live animal is marked biologically by applying at least one antigen which is harmless ... | 10/30/2001 |
| 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 |
| 6287617 | Gram negative antibacterial composition A method for eliminating, reducing or retarding the amount of gram negative bacteria in cut fruits, cut vegetables, seafood, meat strips or meat chunks comprising the steps of: (a) treating the surface of said fruits, vegetables, seafood or meat with a ch... | 09/11/2001 |
| 6274183 | Rice composition for coating foods A food coating composition which is manufactured from so-called fragrant or scented rices, which are also known as "aromatic rices," and which derive their distinct aroma and flavor primarily from a potent aroma component, 2-acetyl-1-pyrroline. The food c... | 08/14/2001 |
| 6270817 | Crumb coating composition A crumb coating composition formed by agglomeration which includes (a) an insoluble powdered first protein at least 80% of which has a particle size of greater than 0.5 mm; and (b) a soluble second protein or a polysaccharide capable of being heat set dur... | 08/07/2001 |
| 6261623 | Method for making a liquid smoke coloring agent solution A liquid smoke coloring agent solution having total water miscibility, a benzopyrene content under about 5 ppb, and a pH above about 11, and a related method for making same by contacting liquid smoke with water and an alkaline agent. The liquid smoke col... | 07/17/2001 |
| 6254912 | Method for non-fry cooking and its uses A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste a... | 07/03/2001 |
| 6248383 | Agent for improving water binding capacity of meat and method of making The meat quality-improving agent of the present invention includes an enzymatic hydrolyzate of a protein. By using the above meat quality-improving agent for frozen meats, pressured and heat-sterilized foods, or processed ground meat foods, an improvement... | 06/19/2001 |
| 6187367 | Low viscosity meat emulsion and process for producing a protein composition useful to form a low viscosity meat emulsion A low viscosity, high gel strength protein-starch composition is provided. The protein-starch composition contains a denatured protein material and a starch material which are complexed together where the starch material is in a substantially non-gelatini... | 02/13/2001 |
| 6183807 | Antimicrobial composition for cleaning and sanitizing meat products An antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2 -C4 peroxycarboxylic acid ... | 02/06/2001 |
| 6171639 | Method of manufacturing a lemon-basil garlic marinade A method for preparing a lemon-basil garlic marinade, which combines an Italian dressing with water, granulated garlic and dried basil at room temperature, where both the granulated garlic and dried basil are slowly poured into the mixture and easily stir... | 01/09/2001 |
| 6149950 | Meat tenderization The present invention provides methods for meat tenderization that comprise a thermolabile protease derived from a Rhizomucor species. Preferably, the protease has limited substrate specificity and may be treated with peroxy acids. The invention also prov... | 11/21/2000 |
| 6126973 | Soybean protein hydrolysate, process for producing the same, and meat products and drinks using the same The present invention provides a soy protein hydrolysate with a low content of ଲ-conglycinin and a process for producing the same. The soy protein hydrolysate with a low content of ଲ-conglycinin is prepared by allowing a proteolytic enzyme to ... | 10/03/2000 |
| 6080439 | Method of cooking and flavoring meat Within the present invention, a powder or "fines" is created from the targeted wood (i.e. mesquite, peach, hickory, apple). This powder is then sprinkled onto, or rubbed into, the meat (fish, chicken, beet, ostrich, buffalo, etc.) and then the meat is fla... | 06/27/2000 |
| 6074682 | Jalapeno ham product and method of making same The invention provides a ham and water product that is flavored with jalapeno peppers and a method of making a jalapeno flavored ham and water product. In a preferred embodiment, a ham is injected with a pickle solution, processed to increase surface rati... | 06/13/2000 |
| 6040013 | Vacuum tumbling of meats and other foods Pieces of meat are tumbled with a marinade in a tumbler that has a smoothly continuous surrounding side wall with no protrusions or baffles or other protrusions contacting the pieces of meat. The tumbler is rotated about the axis of the side wall and gas ... | 03/21/2000 |
| 6015580 | Method of tenderizing meat Meat tenderization is achieved in a closed vessel in which the meat is placed, the vessel having a liquid medium therein, which may be a marinade, of a depth at least sufficient to cover the meat, and an air passageway port. A vacuum pump is connected to ... | 01/18/2000 |
| 6007864 | Process for providing a frozen fish product A process for obtaining a frozen fish product comprises: treating frozen or non-frozen fish, which comprises molecules of myosin and molecules of actin, each molecule of myosin having a head region (6) and a tail region (8), such that the conformation of ... | 12/28/1999 |
