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Actor Marlon Brando has four patents, all named "Drumhead tensioning device and method."
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| Number | Title | Issue Date |
| 7364622 | Method and apparatus for fabricating a device, and the device and an electronic equipment The invention provides an apparatus for fabricating a device, in which a high operation efficiency is maintained in a drying treatment for a multilayer-interconnection device. The device can also be fabricated inexpensively. An apparatus for fabricating a device has... | 04/29/2008 |
| 7325483 | Automated belt cooking machine pancakes or the like An automated belt cooking machine (10) for pancakes and the like food products has upper and lower overlapping, thermally conductive belts (12, 14), counter-rotatably mounted to a frame (16) so that, in use, a bottom run (30) of the upper... | 02/05/2008 |
| 7309422 | Fryer filtration arrangement A fryer filtration arrangement utilizes certain automated components. ... | 12/18/2007 |
| 7183518 | System of food storage preparation and delivery in finished cooked state A system configured to provide food storage, preparation, and delivery in a finished cooked state includes a computer control interface, a freezer/refrigeration module, a food transport mechanism, a heating/cooking module, and a delivery area. The meal system is con... | 02/27/2007 |
| 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 |
| 7011038 | Hygienic and ergonomic breading machine A food breading machine includes a lowerable cage carrier grate of two grids between which the cutlet resides. The cage supports a meat, fish or vegetable cutlet thereon, which descends into a first basin having a bath of raw egg fluid. The egg saturated product is ... | 03/14/2006 |
| 6953597 | Batter coating for potato pieces Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from ... | 10/11/2005 |
| 6915734 | Pizza making method and system The invention provides an automated method and apparatus for pizza production which is initiated by individual order placement and uses only fresh ingredients (no ingredients are frozen, pre-prepared or pre-cooked). Each dough portion is individually and mechanicall... | 07/12/2005 |
| 6907741 | Dynamic process control A method and apparatus for defining the processing of an ingredient of a manufactured product, particularly one that is manufactured “one-the-spot” to a consumer's specification, such as ice cream, among other products. A tag encoded on a container for the produ... | 06/21/2005 |
| 6821537 | Process for preparing a hand-held snack item, and a product thereof A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a ... | 11/23/2004 |
| 6805747 | Apparatus for coating meat A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured onto hams passing below the reservoir on a conveyor. Spices are poured o... | 10/19/2004 |
| 6780449 | Process for preparing vacuum tumbled food products Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an aqueous starch solution. Optionally, the processes may further comprise f... | 08/24/2004 |
| 6753025 | Method of making pizza A method of preparing a pizza is disclosed comprising the steps of forming a pizza shell, applying a predetermined quantity of pizza or tomato sauce to an upper surface of the pizza shell to form a pizza base, cooking the pizza base for a first predetermined time pe... | 06/22/2004 |
| 6576279 | Method for thermal processing and acidification of pasta products A method of making a shelf stable pasta, rice or noodle product, a shelf stable pasta rice or noodle product produced by that method is described.... | 06/10/2003 |
| 6513450 | Apparatus for coating meat A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured onto hams passing below the reservoir on a conveyor. Spices a... | 02/04/2003 |
| 6468569 | Frozen uncooked cinnamon roll that can attain the qualities of freshly prepared cinnamon roll when thawed and baked An improved frozen cinnamon roll can be produced using a specific improved recipe and a significantly improved process. The cinnamon roll product can be manufactured and sold in a frozen form to a retail outlet. At the retail outlet, the frozen product ca... | 10/22/2002 |
| 6375998 | Process for preparing a hand-held snack item The present invention relates to a method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food... | 04/23/2002 |
| 6368645 | Reheating tolerant icing composition An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than a... | 04/09/2002 |
| 6352732 | Method of preparing coated low-fat and fat free-snack food A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches-1 (8.66 cm-1) to about 40 inches-1 (15.75 cm-1), a pH of about 8 or less, a dige... | 03/05/2002 |
| 6338863 | Coated frozen confectionery article and method for making it An iced-confectionary article coated with a layer of cooked batter, in particular in the form of a popsicle. This article is prepared by dipping a precooled iced confection center, fitted with a stick, into an aerated meringue-like liquid frying batter, c... | 01/15/2002 |
| 6303163 | Process for preparing a hand-held snack item, and a product thereof A method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edib... | 10/16/2001 |
| 6288179 | Battered and battered/breaded foods with enhanced textural characteristics A food product having the crisp texture, golden brown appearance and fresh fried taste of conventionally-fried foods, comprising a food substrate coated with a cereal-based batter containing sodium caseinate and no egg albumen in which the batter has a so... | 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 |
| 6265005 | Coating composition for foods and method of improving texture of cooked foods A coating composition for foods includes starch and an effective amount of gum acacia to provide enhanced crunchiness and heat retention. A method of making crunchy food includes coating an edible food with the coating composition.... | 07/24/2001 |
| 6261613 | Refrigerated and shelf-stable bakery dough products The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made of a lipid that melts at a predictable, narrow temperature ... | 07/17/2001 |
| 6245370 | Method for producing pizza A method for mechanically and automatically producing flat, round, dough and/or pizza bases without the use of baking tins for the dough bases and without using pre-prepared bases. Toppings and/or sauce are applied to the dough bases through at least one ... | 06/12/2001 |
| 6217919 | Process for the production of hollow baked confectionery A method of making a hollow baked confectionery comprising forming a dough of a biscuit or a cracker capable of being formed into a sheet into a double sheet, shaping the dough by cutting, subjecting the dough to an alkali treatment, and baking, either wi... | 04/17/2001 |
| 6117463 | Process for preparing battered foods The present invention provides a commercial process for preparing battered foods. The process produces a fully cooked food product coated with par-fry batter and includes the steps of: providing a quantity of raw food product; providing a conveying means ... | 09/12/2000 |
| 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 |
| 5997924 | Automated process for making pizza An automated self-service pizza process and system comprises a vending machine with self-contained cooking and processing equipment to rapidly prepare delicious pizza. The stand-alone unattended process and system visually displays pizzas with choices of ... | 12/07/1999 |
| 5976585 | Method of making hot dog based food product and food product thereof A food product is provided and includes a hot dog having a generally elongate shape with a cylindrical midsection and first and second generally curved ends; and a plurality of cuts extending longitudinally through the entire width of the hot dog from a f... | 11/02/1999 |
| 5965191 | Processed fish flesh, fish flesh material using the same and method of preparing processed fish flesh The present invention has, as its object, a processed fish flesh having a high yield and a high nutritious value, showing a powerful heat binding characteristic and a resiliency, having a versatile processing, preventing a denaturation loss, capable of el... | 10/12/1999 |
| 5908648 | Method of producing fully cooked and breaded bone-in poultry product Methods for producing a fully cooked and breaded bone-in poultry product, such as chicken, in which the steps of pre-dusting, batter, breading and par-frying are performed in advance of full cooking in a vapor cooker.... | 06/01/1999 |
| 5865890 | Batter reclaimer system A reclaimer system is provided for collecting and recycling a viscous coating batter in a foods processing line, particularly such as in a production line for making batter coated French fry potato strips. The reclaimer system comprises an elongated colle... | 02/02/1999 |
| 5858426 | Meltable food product, method of use and method of making A meltable food product for applying seasonings to food, or serving as a sauce for food, is disclosed. The product is designed to apply seasonings to food when it melts, which occurs as the food is cooked. The product has a gel-like consistency and is com... | 01/12/1999 |
| 5846586 | Composite shrimp product and process A seafood product, generally having the appearance of a single large shrimp, is made from two or more shrimp carcasses. A first of the shrimp carcasses has a throughhole formed in it and may have the shell left on its tail segment. The other shrimp, on th... | 12/08/1998 |
| 5804244 | Spicy hot corn and method of making A new SPICY HOT CORN for providing a snack food. The inventive device includes red peppers, vinegar, salt garlic and chili powder cook with corn kernels to form a popcorn with a zesty flavor.... | 09/08/1998 |
| 5780091 | Multi layer spiral-shaped, dried pasta/sauce food composition and a method for making the spiral pasta/sauce combination A spiral wound instant pasta solid sauce composite noodle is disclosed which employs selected dusting agents and solid sauce interleaved within the spiral to insure unrolling of the spiral upon subsequent boiling. A method for the preparation of the sauce... | 07/14/1998 |
| 5759599 | Method of flavoring and mechanically processing foods with polymer encapsulated flavor oils A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating... | 06/02/1998 |
