Provided is a method for manufacturing radish meat with rich fiber and texture by processing radish. The method includes the steps of salting cut radish with salt, drying the salted radish, ripening the dried radish by soaking the radish in brine, freezing and then defrosting the ripened radish, and tearing fibrous texture of tissue of the defrosted radish is provided.

A method is described for minimizing material mixing of a first fluid material and a second fluid material in a material processing system that includes a pipeline. The method includes introducing into an upstream portion of the pipeline a sufficient amount of a material mixing inhibitor using, in some instances a cartridge for delivery of the material mixing inhibitor composition to the material processing system.

A method of dehydrating seeded wine grapes that are intact, attached to a steam, and that have a fruit matrix containing seeds is described that includes providing air movement using a dehydration device over the seeded wine grapes at a temperature between 135 and 200 degrees F. to extract water through pores of the seeded wine grape, and cooling the seeded wine grapes to room temperature, thereby concentrating nutrients within the fruit matrix and rendering the seeds of the seeded wine grapes edible.

The method for manufacturing Kkakdugi fried rice according to the embodiments of the present invention comprises a washing stage of washing prepared mixed rice; a first preparation stage of chopping vegetables; a rice-cooking stage of mixing the washed mixed rice with rice-cooking water to perform rice-cooking; a second preparation stage of cutting prepared Kkakdugi in a predetermined form and cooking the cut Kkakdugi through a steaming process with steam and then aging same; and a cooking stage of heating and mixing the cooked mixed rice with chopped vegetables, aged Kkakdugi, subsidiary ingredients and oils through a stirring process to cook fried rice.

The subject invention provides devices and methods for regulating the composition and pressure of one or more gaseous species and/or volatile chemicals present in a volume enclosed by a flexible, semi-rigid, or rigid packaging material. In one aspect, the subject invention provides a device designed to be inserted into an enclosed volume, the device comprising a predetermined concentration of one or more gaseous species and/or volatile chemicals contained in a capsule comprising packaging materials selected according to the desired composition, pressure or concentration, and rate of permeation of the content of the device. In another aspect, the subject invention provides a method for regulating the atmospheric condition within an enclosed volume, the method comprising inserting the device provided herein into the enclosed volume and allowing the content of the device to permeate into the enclosed volume over a desired period of time.

Provided is a method of making a dehydrated food product. The method includes culling the food product for foreign objects, cleaning the food product, germinating the food product, dehydrating the food product, and cooling the dehydrated food product. Dehydrating the food product can include maintaining the food product in a compartment, heating air in the compartment to a temperature at or between about 115 F. and about 118 F. to remove moisture from the food product, and venting the heated air and moisture from the compartment. The food product can be, as examples, nuts, seeds, and/or beans.

A method of production for dehydrated pumpkin slices is described. The method involves the dehydration of sliced pumpkin, followed by the rehydration of the slices. Seasoning and condiments are then applied for flavor. Then, the slices of pumpkin are dehydrated or dried naturally in a greenhouse a second time. The result of this process is a seasoned product tit for human consumption having a long shelf life. The method produces a healthy food product from materials often left unused in modern cuisine. The slices may be packaged similar to the way in which beef jerky is packaged and sold, as a snack product.

A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly for microwave cooking of reheating of the food product. The aqueous coating composition includes a mixture consisting of by dry weight: TABLE-US-00001 cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30%, wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and TABLE-US-00002 proteinaceous component 10-20%; wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the aqueous coating composition does not contain any substantial amount of polydextrose.

A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly for microwave cooking of reheating of the food product. The aqueous coating composition includes a mixture consisting of by dry weight: TABLE-US-00001 cellulose gum 15-35% modified starch 15-50% hydrocolloid 20-30%, wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and TABLE-US-00002 proteinaceous component 10-20%; wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the aqueous coating composition does not contain any substantial amount of polydextrose.

The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.