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Food Or Edible Material: Processes, Compositions, And Products > Processes > Packaging Or Treatment Of Packaged Product > Involving Temperature 32 Degrees F. Or Less Involving Temperature 32 Degrees F. Or LessInvolving Temperature 32 Degrees F. Or Less patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.07/26/07 - 20070172562 - Rotatable frozen confection and support A packaged frozen confection product comprising a frozen confection item; a holder-stick for supporting the frozen confection item fixed to the frozen confection item; in combination with a handle element rotatably attachable to the holder-stick for holding the frozen confection with one hand and a crank fixedly attachable to the ... 05/31/07 - 20070122532 - Method of preserving fish A method of preserving fish includes: cleaning a fish and preparing a fillet from the fish; removing a blood line from the fillet by forming the fillet with a shallow cut along the blood line, the blood line extending along a lateral side of the fish proximate to a skin ... 08/24/06 - 20060188619 - Method of packaging and cooking bag and method for packaging and preparing a meat product In a method for packaging and preparing a meat product, the meat product is placed in the bag, frozen, shipped and then cooked in the bag. The bag is preferably a monolayer bag comprising a polyamide referred to as nylon 66. In highly preferred embodiments, the bag consists essentially of ... 06/22/06 - 20060134287 - Packaging and cooking bag and method for packaging and preparing a meat product In a method for packaging and preparing a meat product, the meat product is placed in the bag, frozen, shipped and then cooked in the bag. The bag is preferably a monolayer bag comprising a polyamide referred to as nylon 66. In highly preferred embodiments, the bag consists essentially of ... 06/15/06 - 20060127549 - Heatable package with frangible seal and method of manufacture A flexible pouch having an integral valve for both packaging a product and serving the product and a method of making the same is provided. The flexible pouch includes a panel having an upper edge, an opposed lower edge, and a side edge extending therebetween the upper and lower edges. ... 06/01/06 - 20060115563 - Method for producing frozen ready-to-eat dishes based on rice, barley, wheat or spelt A method for producing a frozen risotto or alike ready-to-eat dish based on rice, barley, wheat or spelt. For risotto the steps include, adding to rice the necessary liquid and particulate ingredients and cooking all the above ingredients up to desired cooking degree, rapidly cooling the thus prepared risotto and ... 03/02/06 - 20060045948 - Chemical production of palatable carbonated ice A container and method for forming a palatable carbonated ice under pressure, includes a container having an outer wall with a lower end enclosed by a bottom wall and an upper end enclosed by a top wall to form an internal chamber. A water based fluid having sugar, such as ... 12/22/05 - 20050281928 - Insulative, pliable frozen treat receptacle and method A frozen treat receptacle and a method for retaining a frozen confection employing the same. The frozen treat receptacle has a first wall panel coupled to a second wall panel to define a pocket with an open inner volume and an open mouth. The panels can be coupled by a ... 07/14/05 - 20050153035 - Presentation board for freezing meat product A method for freezing a meat product on a die cut presentation board is disclosed. The presentation board comprises two opposite surfaces and a hole at the center of the presentation board. The hole is substantially covered with a heat conducting foil. The meat product together with the presentation board ... 06/23/05 - 20050136161 - Food freezing and thawing method and apparatus A method of freezing food for later thawing and use which includes the steps of packing a food product in a container for freezing, cooling the food substantially throughout the bulk thereof to about 10° C. and then cooling the food substantially throughout the bulk thereof preferably from about 10° ... 06/16/05 - 20050129816 - Process for preparing a nutraceutical beverage and a nutraceutical beverage The present invention discloses a method of introducing a nutraceutical to a beverage comprising treating a beverage with a primary sterilizing agent, such as ozonation, filling a container with said beverage, adding an amount of a nutraceutical and sealing said container. The present invention allows for the production of a ... ### FreshPatents.com Support |