Food or edible material: processes – compositions – and products – Contacting food in liquid or solid state with exteriorly... – Applied material formed by combustion or is product of...
Reexamination Certificate
2000-08-01
2001-12-18
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Contacting food in liquid or solid state with exteriorly...
Applied material formed by combustion or is product of...
C426S264000, C426S643000, C426S314000
Reexamination Certificate
active
06331322
ABSTRACT:
BACKGROUND OF THE INVENTION
This invention relates to a method for processing, marine products. particularly to one utilizing natural charcoal to produce carbon monoxide CO in stifled high temperature for processing marine products. The method uses a vacuum oven with charcoal placed therein, pumping out the air in the container to the vacuum condition, making the charcoal in a slowly stifled burning condition at the temperature of 180° C. or so, letting charcoal give out carbon monoxide and water vapor, cooling it down to a room temperature, and then sending it in a separating device, wherein carbon monoxide is separated from water vapor. Then water vapor may gradually concentrate to water drops to be removed. Then carbon monoxide is drawn in an air bag with a pump and then drawn it in a marine food processing device to let carbon monoxide function to settle iron contained in the meat of marine food and remain therein so as to keep fresh red color and freshness of marine food.
Conventional methods for processing marine products may cause meat nutrition and iron lost not a little during the process, completed marine products may not only have reduced nutrition, but much iron in the products lost during the process, with the meat of the product look whitish to diminish its good appearance, and with nutritional the product should have somewhat lost. So some processors may add additive to products to let meat look a little red. Though additive does not harm health of consumers, it will be accumulated to become some burden to the body owing to being not solvable.
SUMMARY OF THE INVENTION
This invention is to offer a method for processing marine products, by which processed products may have freshness they should have, not losing its nutrition as food.
The invention has the following features.
1. It uses natural charcoal burning in a stifled condition in a vacuum oven to produce carbon monoxide CO.
2. Carbon monoxide produced is cooled down in a cooling tank to room temperature, and then separated from water vapor by means of a separating device.
3. Then carbon monoxide is drawn out with a pump into an air bag, and then it is drawn out of the bag by means of a compressor, into a marine food processing device, making use of function of carbon monoxide to settle iron contained in marine foods so as to keep their freshness.
REFERENCES:
patent: 2303740 (1942-12-01), Hempel
patent: 4001446 (1977-01-01), Hood
patent: 4089983 (1978-05-01), Hood
patent: 4102653 (1978-07-01), Simmons
patent: 4522835 (1985-06-01), Woodruff
patent: 5484619 (1996-01-01), Yamaoka
patent: 5972401 (1999-10-01), Kowalski
patent: 6042859 (2000-03-01), Shaklai
Chiu Tien-Pao
Shih Chih-Hsing
Huang Jiawei
Paden Carolyn
Patents J. C.
PT Intisamudera Citra Perkasa
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