3218 ⎘
General methods for preserving meat, sausages, fish or fish products Preserving by heating
Sub-classes:EDIBLE BEEF HIDE PROCESSING METHOD, SYSTEM, AND PRODUCT
#2METHODS AND DEVICES FOR HEATING OR COOLING VISCOUS MATERIALS
#3Combined refrigeration and heating devices for food industry and use methods thereof
#4METHOD FOR MANUFACTURING PROCESSED FOOD
#5Methods and devices for heating or cooling viscous materials
#6PROCESS FOR PROCESSING MEAT PRODUCT INTO COOKED, SLICED FORM
#7COLOURING COMPOSITION FOR FOOD PRODUCTS
#8EMULSION FOR IMPROVING MEAT
#9METHOD FOR MANUFACTURING A PROCESSED FOOD USING SEPARATE PACKAGING AND MILD HEATING STERILIZATION
#10INTEGRATED HEATING AND COOLING FOOD PROCESSING SYSTEM
#11COMPOSITION PACKED IN CONTAINER, USE THEREOF, AND PROCESSED FOOD PACKED IN CONTAINER
#12PRODUCTION OF PRECOOKED FORMED MEAT PATTIES
#13PRODUCTION OF PRECOOKED FORMED MEAT PATTIES
#14PROCESS FOR PROCESSING MEAT PRODUCT INTO COOKED, SLICED FORM
#15BACON PRODUCT COMPRISING PROCESSED PORK TOPPED WITH SPICES AND METHOD FOR PREPARING SAME
#16PROCESS FOR PROCESSING MEAT PRODUCT INTO COOKED, SLICED FORM
#17Methods and devices for heating or cooling viscous materials
#18Method of fermentation of fish paste by medium halophilic bacteria
#19System and method for producing formed meat patties
#20Production of precooked formed meat patties
#21Integrated heating and cooling food processing system
#22Method for producing food material, and food material
#23MEAT TENDERIZATION AND SHELF LIFE EXTENSION
#24Method of ecological utilization of silver carp
#25System and method for producing formed meat patties
#26Sterilisation process by means of heat treatment for preserving the ink of coleoid cephalopod molluscs
#27Apparatus and method for improving the hygiene of poultry processing
#28Method for decontaminating food articles having a porous outer surface
#29Fishing System for Fishing for Shrimps, Fish Processing Line and Vessel Provided Therewith, and Method Therefor
#30Integrated heating and cooling food processing system
#31Methods and devices for heating or cooling viscous materials
#32IMPROVEMENT IN COOKED MEAT MANUFACTURING
#33Thermal measurement and process control
#34Thermal process control
#35SANITARY CUTTING APPARATUS, SYSTEM AND METHOD FOR PRE-COOKED MEAT PRODUCTS
#36RIGID CONTAINER FOR CONTAINING FOODSTUFF COMPRISING FISH
#37Method for drying food products
#38Juicer arrangements
#39Method for Preparing and Packaging Roast Chicken for its Subsequent Distribution
#40PROCESS FOR PROCESSING ANIMAL PROTEIN PRODUCT INTO COOKED, SLICED FORM
#41AUTOMATIC PRODUCTION OF VARIOUS GRADES OF GROUND BEEF
#42Method and systems for controlling microorganisms and turbidity in retort cooling water using an aqueous ozone solution
#43Methods and devices for heating or cooling viscous materials
#44DEVICE AND METHOD FOR THERMALLY PROCESSING FOOD PRODUCTS
#45PROCESS FOR PROCESSING ANIMAL PROTEIN PRODUCT INTO COOKED, SLICED FORM
#46Clean room food processing systems and structures
#47PROCESS TO OBTAIN A CRAB MEAT SUBSTITUTE FROM SHARK MEAT WHEREIN A PRODUCT IS OBTAINED HAVING QUALITY, TASTE, ODOR, COLOR AND APPEARANCE SIMILAR TO CRAB MEAT
#48Method and system for determining level of doneness in a cooking process
#49RIGID CONTAINER FOR CONTAINING FOODSTUFF COMPRISING FISH
#50Clean room food processing methods
#51CLEAN ROOM FOOD PROCESSING SYSTEMS, METHODS AND STRUCTURES
#52Process for increasing the food safety of cooked meat products
#53Method and apparatus for heating or cooling of foodstuffs
#54Method for producing pork bone extract
#55Meat quality-improving agent
#56Process for packaging foods and packaged product
#57Clean room food processing systems, methods and structures
#58Method for reduction in microbial activity in red meat
#59Method for making tuna salad