3245 ⎘
General methods for preserving meat, sausages, fish or fish products; Freezing; Subsequent thawing; Cooling with addition of chemicals before or during cooling
Sub-classes:APPARATUS AND METHOD FOR LOW-TEMPERATURE AGING USING SLURRY ICE
#2SYSTEMS AND METHODS FOR CONTROLLING WATER QUALITY IN FOOD PROCESSING
#3Ice-free meat fresh-preservation control method, controller, and refrigerator
#4EDIBLE COMPOSITION TO PROLONG THE SHELF LIFE OF FOOD PRODUCTS
#5Systems and methods for controlling water quality in food processing
#6GEL-ICE GENERATORS AND RELATED SYSTEMS
#7Recrystallization inhibitor
#8Simplified Method of Cooking Salmon Using Boiling Water
#9Electrostatic spray chilling of foodstuffs
#10Method for producing disinfected liver
#11A METHOD FOR COOLING AND STORING FOOD ITEMS
#12Method and device for delaying rigor mortis in fish
#13Dry aging system using oxygen
#14Systems and methods for controlling water quality in food processing
#15Method for preserving and conditioning beef by combining composite essential oil and modified atmosphere packaging
#16A Method of Animal Processing
#17METHOD FOR PASTURIZING GROUND POULTRY
#18Method and system for treating food items with an additive and solid carbon dioxide
#19Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives
#20Methods for separating lean beef and fat and producing a product having a predetermined fat content
#21PRODUCT AND METHOD FOR SIMULTANEOUSLY ENHANCING THE SENSORY APPEAL AND DIETARY VALUE OF CERTAIN FOODSTUFFS
#22Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives
#23BEEF JERKY STICKS OR BAR OR SALAMI WITH A LONG SHELFTIME WITHOUT REFRIGERATION
#24Method for manufacturing ozone ice and apparatus for manufacturing ozone ice
#25Method and system for treating food items with an additive and solid carbon dioxide
#26Method for applying treatment materials to foodstuffs
#27METHOD FOR PRODUCING A PROCESSED FISH PRODUCT AND RESULTING PROCESSED FISH PRODUCT
#28FROZEN NON-WATER-WASHED OR WATER-WASHED AT LOW LEVEL MINCED FISH MEAT
#29Method and process for the controll of water weight loss in spray chill operations with the subsequent reduction of airborne bacterial load in air utilizing specialized chemistry in an air wash system in protein-based food processing plants
#30OZONE TREATING SYSTEM AND METHOD
#31Method for preparing precooked frozen shellfish in packaging suitable for cooking
#32Method for preparing precooked frozen shellfish having extended shelf life
#33Method of producing a low twist towel
#34Method for cooling
#35Method for ensuring the use of brine with an optimal composition
#36Treatment of Fish Flesh
#37NONWOVEN MICROWAVE THAWING APPARATUS
#38Method and installation for cooling slaughtered poultry
#39METHOD FOR PRODUCING FROZEN FOOD
#40Method for the preparation of frozen fish mass
#41Frozen non-water-washed or water-washed at low level minced fish meat
#42Bactericidal method
#43Textured protein and process for producing processed food using the same
#44Reticulation-free water-dispersible coating composition for food substrates
#45Adhesive for animal and fishery products and process for producing adhered and formed foods using the adhesive
#46Frozen biocidal compositions and methods of use thereof
#47Coated cereal pieces
#48Protective cultures and their use in the preservation of foodstuffs
#49Methods for related apparatus for increasing antimicrobial efficacy in a poultry chiller tank
#50System for increasing antimicrobial efficacy in a poultry processing tank
#51System for increasing antimicrobial efficacy in a poultry processing tank
#52Methods and related apparatus for increasing antimicrobial efficacy in a poultry chiller tank
#53Heated brine injection
#54Method for reducing microbial contamination for poultry