VERFAHREN ZUR HERSTELLUNG EINES GEGRILLTEN HOLZKOHLENAROMAS UND ZUSAMMENSETZUNG

VERFAHREN ZUR HERSTELLUNG EINES GEGRILLTEN HOLZKOHLENAROMAS UND ZUSAMMENSETZUNG

A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600 DEG F for a period of time less than 2 minutes to exothermically heat the fat to at least 650 DEG F and thereafter rapidly cooling the fla...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: SCHULMAN, MARVIN, HANNAH, HARRY, CASE, GERALD PATRICK, STEVENSON, RICHARD BURTON
Format: Patent
Sprache:eng ; ger
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator SCHULMAN, MARVIN
HANNAH, HARRY
CASE, GERALD PATRICK
STEVENSON, RICHARD BURTON
description A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600 DEG F for a period of time less than 2 minutes to exothermically heat the fat to at least 650 DEG F and thereafter rapidly cooling the flavor product to a temperature less than 220 DEG F, a minor fraction of the exothermically heated oil being spent as waste vapor.
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_ATE71264TT1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ATE71264TT1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_ATE71264TT13</originalsourceid><addsrcrecordid>eNqNyzEOwjAMQNEsDAi4gy_AUEAwR-A2FY4jOQ5DlqpCYUJQqdxfZOAATH95f2nCDaW1TpAhJwGHEhWJEneAPWOEDjvpibQCFyhfgyNkK8HbCIkv9YrWe-SImuu1NovH-JzL5teVgRb17LZleg9lnsZ7eZXPYBVPze54UG32f5AvYjsv1g</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>VERFAHREN ZUR HERSTELLUNG EINES GEGRILLTEN HOLZKOHLENAROMAS UND ZUSAMMENSETZUNG</title><source>esp@cenet</source><creator>SCHULMAN, MARVIN ; HANNAH, HARRY ; CASE, GERALD PATRICK ; STEVENSON, RICHARD BURTON</creator><creatorcontrib>SCHULMAN, MARVIN ; HANNAH, HARRY ; CASE, GERALD PATRICK ; STEVENSON, RICHARD BURTON</creatorcontrib><description>A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600 DEG F for a period of time less than 2 minutes to exothermically heat the fat to at least 650 DEG F and thereafter rapidly cooling the flavor product to a temperature less than 220 DEG F, a minor fraction of the exothermically heated oil being spent as waste vapor.</description><edition>5</edition><language>eng ; ger</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1992</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=19920115&amp;DB=EPODOC&amp;CC=AT&amp;NR=E71264T1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=19920115&amp;DB=EPODOC&amp;CC=AT&amp;NR=E71264T1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SCHULMAN, MARVIN</creatorcontrib><creatorcontrib>HANNAH, HARRY</creatorcontrib><creatorcontrib>CASE, GERALD PATRICK</creatorcontrib><creatorcontrib>STEVENSON, RICHARD BURTON</creatorcontrib><title>VERFAHREN ZUR HERSTELLUNG EINES GEGRILLTEN HOLZKOHLENAROMAS UND ZUSAMMENSETZUNG</title><description>A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600 DEG F for a period of time less than 2 minutes to exothermically heat the fat to at least 650 DEG F and thereafter rapidly cooling the flavor product to a temperature less than 220 DEG F, a minor fraction of the exothermically heated oil being spent as waste vapor.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1992</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyzEOwjAMQNEsDAi4gy_AUEAwR-A2FY4jOQ5DlqpCYUJQqdxfZOAATH95f2nCDaW1TpAhJwGHEhWJEneAPWOEDjvpibQCFyhfgyNkK8HbCIkv9YrWe-SImuu1NovH-JzL5teVgRb17LZleg9lnsZ7eZXPYBVPze54UG32f5AvYjsv1g</recordid><startdate>19920115</startdate><enddate>19920115</enddate><creator>SCHULMAN, MARVIN</creator><creator>HANNAH, HARRY</creator><creator>CASE, GERALD PATRICK</creator><creator>STEVENSON, RICHARD BURTON</creator><scope>EVB</scope></search><sort><creationdate>19920115</creationdate><title>VERFAHREN ZUR HERSTELLUNG EINES GEGRILLTEN HOLZKOHLENAROMAS UND ZUSAMMENSETZUNG</title><author>SCHULMAN, MARVIN ; HANNAH, HARRY ; CASE, GERALD PATRICK ; STEVENSON, RICHARD BURTON</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ATE71264TT13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; ger</language><creationdate>1992</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SCHULMAN, MARVIN</creatorcontrib><creatorcontrib>HANNAH, HARRY</creatorcontrib><creatorcontrib>CASE, GERALD PATRICK</creatorcontrib><creatorcontrib>STEVENSON, RICHARD BURTON</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SCHULMAN, MARVIN</au><au>HANNAH, HARRY</au><au>CASE, GERALD PATRICK</au><au>STEVENSON, RICHARD BURTON</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>VERFAHREN ZUR HERSTELLUNG EINES GEGRILLTEN HOLZKOHLENAROMAS UND ZUSAMMENSETZUNG</title><date>1992-01-15</date><risdate>1992</risdate><abstract>A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600 DEG F for a period of time less than 2 minutes to exothermically heat the fat to at least 650 DEG F and thereafter rapidly cooling the flavor product to a temperature less than 220 DEG F, a minor fraction of the exothermically heated oil being spent as waste vapor.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language eng ; ger
recordid cdi_epo_espacenet_ATE71264TT1
source esp@cenet
subjects FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title VERFAHREN ZUR HERSTELLUNG EINES GEGRILLTEN HOLZKOHLENAROMAS UND ZUSAMMENSETZUNG
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-19T12%3A04%3A00IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=SCHULMAN,%20MARVIN&rft.date=1992-01-15&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EATE71264TT1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true