3226 ⎘
General methods for preserving meat, sausages, fish or fish products; Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
Sub-classes:DEVICE AND METHOD FOR THE PREPARATION OF FOODS
#2IMPROVED METHOD FOR THE PACKAGING AND LONG-TERM PRESERVATION OF MEAT PRODUCTS WITHOUT COLD CHAIN
#3MEAT PROCESSING METHODS
#4Automated station for salting meat pieces and operating method thereof
#5Food briner
#6Salt product for flavor stabilization in cured meat products
#7Method and device for delaying rigor mortis in fish
#8METHOD AND APPARATUS FOR SUPPLYING FISH PRODUCT
#9MEAT PROCESSING METHODS
#10COOKED TURKEY WING PRODUCT
#11Production line and method for in-line processing of food products
#12Method for manufacturing a fish sauce and a fish sauce manufactured by the same
#13FOOD SALT PRODUCT
#14Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process
#15Method for drying food products
#16Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life
#17Process for the continuous production of pasteurized dried minced meat, reconstituted in the form of thin slabs, and unit for carrying out said process
#18BRINE AND METHOD FOR THE MANUFACTURE THEREOF
#19SMOKING METHOD OF DUCK MEAT WITH WINE
#20Carnallite Preparation and Uses Thereof in Edible Applications
#21FOOD ADDITIVE
#22METHOD FOR REMOVING WATER FROM A FOOD
#23METHOD OF TREATING FISH MEAT
#24METHOD OF PREPARING A SHELF STABLE MEAT PRODUCT
#25COMPOSITION FOR PROTECTING MEAT OR FISH
#26Pork Systems and Methods
#27METHOD FOR PREPARING A FULLY COOKED, OVEN ROASTED SHELF STABLE MEAT PRODUCT
#28PROCESS FOR PRODUCING HAM WITHOUT RESTING PERIODS FOR CURING
#29Method and Apparatus for Producing Cooked Bacon Using Starter Cultures
#30Food product treatment using alkaline electrolyzed water
#31Method for the Treatment and Long-Term Preservation of Meat Products Without a Cold Chain
#32Method of production of meat products from entire muscular tissue, with direct incorporation of olive oil
#33Antimicrobial salt solutions for food safety applications
#34Flavor and microbiologically stable food composition
#35Process for production of raw cured meat products
#36Apparatus to brine turkey