ACIDIFIED MEAT ANALOG PRODUCT
This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating lcose, cooked ground meat. This invention further relates to an acidification process for the preparation of such products. This acidification process minimizes the necessar...
Gespeichert in:
| Hauptverfasser: | , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| 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 | WONG, VINCENT YORK-LEUNG BRUNO, DAVID JOSEPH, JR HUNTER, JOHN EARL EHRMAN, ALBERT MARTIN JURY, LYDIA ANN VOLKER, DAVID ALAN |
| description | This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating lcose, cooked ground meat. This invention further relates to an acidification process for the preparation of such products. This acidification process minimizes the necessary pH equilibration time and generates a shelf-stable product with optimum texture and flavor, and low fat content. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP0180281A3</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP0180281A3</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP0180281A33</originalsourceid><addsrcrecordid>eNrjZJB1dPZ08XTzdHVR8HV1DFFw9HP08XdXCAjydwl1DuFhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGuAQaGFgZGFoaOxsZEKAEAN1ggZA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>ACIDIFIED MEAT ANALOG PRODUCT</title><source>esp@cenet</source><creator>WONG, VINCENT YORK-LEUNG ; BRUNO, DAVID JOSEPH, JR ; HUNTER, JOHN EARL ; EHRMAN, ALBERT MARTIN ; JURY, LYDIA ANN ; VOLKER, DAVID ALAN</creator><creatorcontrib>WONG, VINCENT YORK-LEUNG ; BRUNO, DAVID JOSEPH, JR ; HUNTER, JOHN EARL ; EHRMAN, ALBERT MARTIN ; JURY, LYDIA ANN ; VOLKER, DAVID ALAN</creatorcontrib><description>This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating lcose, cooked ground meat. This invention further relates to an acidification process for the preparation of such products. This acidification process minimizes the necessary pH equilibration time and generates a shelf-stable product with optimum texture and flavor, and low fat content.</description><edition>4</edition><language>eng</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>1989</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&date=19890125&DB=EPODOC&CC=EP&NR=0180281A3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19890125&DB=EPODOC&CC=EP&NR=0180281A3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WONG, VINCENT YORK-LEUNG</creatorcontrib><creatorcontrib>BRUNO, DAVID JOSEPH, JR</creatorcontrib><creatorcontrib>HUNTER, JOHN EARL</creatorcontrib><creatorcontrib>EHRMAN, ALBERT MARTIN</creatorcontrib><creatorcontrib>JURY, LYDIA ANN</creatorcontrib><creatorcontrib>VOLKER, DAVID ALAN</creatorcontrib><title>ACIDIFIED MEAT ANALOG PRODUCT</title><description>This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating lcose, cooked ground meat. This invention further relates to an acidification process for the preparation of such products. This acidification process minimizes the necessary pH equilibration time and generates a shelf-stable product with optimum texture and flavor, and low fat content.</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>1989</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJB1dPZ08XTzdHVR8HV1DFFw9HP08XdXCAjydwl1DuFhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGuAQaGFgZGFoaOxsZEKAEAN1ggZA</recordid><startdate>19890125</startdate><enddate>19890125</enddate><creator>WONG, VINCENT YORK-LEUNG</creator><creator>BRUNO, DAVID JOSEPH, JR</creator><creator>HUNTER, JOHN EARL</creator><creator>EHRMAN, ALBERT MARTIN</creator><creator>JURY, LYDIA ANN</creator><creator>VOLKER, DAVID ALAN</creator><scope>EVB</scope></search><sort><creationdate>19890125</creationdate><title>ACIDIFIED MEAT ANALOG PRODUCT</title><author>WONG, VINCENT YORK-LEUNG ; BRUNO, DAVID JOSEPH, JR ; HUNTER, JOHN EARL ; EHRMAN, ALBERT MARTIN ; JURY, LYDIA ANN ; VOLKER, DAVID ALAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP0180281A33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1989</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>WONG, VINCENT YORK-LEUNG</creatorcontrib><creatorcontrib>BRUNO, DAVID JOSEPH, JR</creatorcontrib><creatorcontrib>HUNTER, JOHN EARL</creatorcontrib><creatorcontrib>EHRMAN, ALBERT MARTIN</creatorcontrib><creatorcontrib>JURY, LYDIA ANN</creatorcontrib><creatorcontrib>VOLKER, DAVID ALAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WONG, VINCENT YORK-LEUNG</au><au>BRUNO, DAVID JOSEPH, JR</au><au>HUNTER, JOHN EARL</au><au>EHRMAN, ALBERT MARTIN</au><au>JURY, LYDIA ANN</au><au>VOLKER, DAVID ALAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>ACIDIFIED MEAT ANALOG PRODUCT</title><date>1989-01-25</date><risdate>1989</risdate><abstract>This invention relates to acidified sauce products, specifically, to products containing textured protein or analog simulating lcose, cooked ground meat. This invention further relates to an acidification process for the preparation of such products. This acidification process minimizes the necessary pH equilibration time and generates a shelf-stable product with optimum texture and flavor, and low fat content.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_EP0180281A3 |
| 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 | ACIDIFIED MEAT ANALOG PRODUCT |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-25T14%3A36%3A45IST&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=WONG,%20VINCENT%20YORK-LEUNG&rft.date=1989-01-25&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP0180281A3%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 |