The present invention relates to a closed processing system for treating elongated food products, comprising: a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at least one airflow generator for generating an airflow in the process space, and at least one detector for detecting process conditions in the process space, wherein the detector includes at least one pressure sensor for detecting the relative airflow pressure in the process space compared to the ambient air pressure and wherein the system is arranged to control the process conditions by adjusting the at least one airflow generator based on the detected process conditions. The present invention further relates to a method for treating elongated food products.

Provided is a method for producing meat-based dried food that is to be reconstituted by pouring hot or cold water thereto before eating, comprising: a step of processing a meat raw material or meat-based food with superheated steam; a step of freezing the meat raw material or meat-based food processed with superheated steam; and a step of drying the frozen meat material or meat-based food under reduced pressure. It is possible to reconstitute the dried food produced by the production method in a short time of about 3 to 5 minutes even if the dried food is thick.

A method for ecological utilization of silver carp, including the pretreatment of silver carp and the process of making canned fish surimi. The fish meat of silver carp is processed canned surimi. The fish heads and bones are heated and undergo enzymatic hydrolysis by enzymes, and the residues of the filtration are prepared for fish bone powder. A filtration membrane is used to reduce the volume of the filtrate to 50% of fish surimi and then the filtrate is frozen to ice. The frozen part can be added to fish surimi. The transparent part from membrane filtration was used to produce protein powder or ingredients for beverages. Fish offal can be used to produce protein liquid fertilizer. Fish scales and skins can be used to produce collagen. The method adopts ecological utilization, which makes the silver carp meat used effectively, including its processed wastes. The method is a closed cycle process such that that no pollutants or wastes are discharged during the process.

A method for ecological utilization of silver carp, including the pretreatment of silver carp and the process of making canned fish surimi. The fish meat of silver carp is processed canned surimi. The fish heads and bones are heated and undergo enzymatic hydrolysis by enzymes, and the residues of the filtration are prepared for fish bone powder. A filtration membrane is used to reduce the volume of the filtrate to 50% of fish surimi and then the filtrate is frozen to ice. The frozen part can be added to fish surimi. The transparent part from membrane filtration was used to produce protein powder or ingredients for beverages. Fish offal can be used to produce protein liquid fertilizer. Fish scales and skins can be used to produce collagen. The method adopts ecological utilization, which makes the silver carp meat used effectively, including its processed wastes. The method is a closed cycle process such that that no pollutants or wastes are discharged during the process.

A revolutionized tuna process according to this invention generally comprising the steps of thawing of frozen tuna, de-heading and degutting, fileting, de-skinning, cleaning of the de-skinned tuna filet, pre-cooking, cooling, packing of the cleaned and pre-cooked tuna loin, and sterilizing the packed tuna loin or freezing the tuna loin. Not only does the process according to this invention reduces the energy utilization by half, it also significantly reduces the time required for cooking and cooling. Therefore, the whole processing time is significantly reduced from at least 8.0 hours in the conventional process to less than 30 minutes.

A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T.sub.1, wherein T.sub.1>32? F. The ground meat product is formed into an uncooked patty at temperature T.sub.1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T.sub.1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T.sub.2. The cooked patty is then frozen and then packaged.

A warm forming process for forming a meat patty includes heating a ground meat product to a temperature T.sub.1, wherein T.sub.1>32? F. The ground meat product is formed into an uncooked patty at temperature T.sub.1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T.sub.1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T.sub.2. The cooked patty is then frozen and then packaged.

An apparatus for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32? F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2.

An apparatus for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32? F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2.

An article includes a heating medium injector, a mixture flow path, and a vacuum chamber. The heating medium injector has a heating medium path connected to receive a heating medium such as steam and a product path connected to receive undenatured meat protein. The heating medium injector also includes a mixing structure and a mixture outlet. The mixing structure comprises a structure within the heating medium injector at which the heating medium path and product path merge and the mixture outlet is connected to receive material from the mixing structure. The mixture flow path defines a mixture flow path volume and is connected at one end to the mixture outlet of the heating medium injector and at the opposite end to the vacuum chamber. Undenatured meat protein is contained within the vacuum chamber outside of the mixture flow path volume.