The present invention includes a method and method for preserving a fish or seafood product comprising: contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt; salt, and optionally adding one or more stabilizers; a first pasteurizing step; vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film; a second pasteurizing step.

The present invention includes a method and method for preserving a fish or seafood product comprising: contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt; salt, and optionally adding one or more stabilizers; a first pasteurizing step; vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film; a second pasteurizing step.

A sterilization process by means of heat treatment to preserve the ink of coleoid cephalopod molluscs includes the steps of homogenizing and first heat treating (1) the ink in a reactor for pasteurising treatment in which a temperature of at least 70° C. is attained for over 10 minutes; and cooling (2) the homogenized ink in a tank set to a temperature of below 30° C. and retaining the ink in the tank to lower its temperature. The process also includes the steps of continuing by filling, turning, blowing and marking (3) the expiry dates; and second heat treating (4) the ink in an autoclave in which a heat treatment is performed to achieve a sterilization temperature greater than or equal to 110° C. for a predetermined time based upon the quantity to be canned.

A sterilization process by means of heat treatment to preserve the ink of coleoid cephalopod molluscs includes the steps of homogenizing and first heat treating (1) the ink in a reactor for pasteurising treatment in which a temperature of at least 70° C. is attained for over 10 minutes; and cooling (2) the homogenized ink in a tank set to a temperature of below 30° C. and retaining the ink in the tank to lower its temperature. The process also includes the steps of continuing by filling, turning, blowing and marking (3) the expiry dates; and second heat treating (4) the ink in an autoclave in which a heat treatment is performed to achieve a sterilization temperature greater than or equal to 110° C. for a predetermined time based upon the quantity to be canned.

The present invention relates to a bacon product and a method for preparing same.

The present invention relates to a bacon product and a method for preparing same.

A raw meat protein product is prepared by a process comprising directing a raw meat protein along a mixture conduit, placing steam in contact with the raw meat protein to raise the temperature of the raw meat protein to a pathogen neutralizing temperature, and maintaining that temperature in the raw meat protein for a treatment period of time. The process then includes applying a vacuum to the heated raw meat protein to vaporize water that has condensed from the steam and then separating the raw meat protein from the vaporized water and any remaining steam.

When a food processing vessel under vacuum is repressurized, the tendency of product in the vessel to be forced into feed lines is relieved or overcome by establishing an effectively high pressure in the feed lines.

An article includes a mixture release component defining a mixture release volume and also includes a heated mixture located within the mixture release volume. The heated mixture includes undenatured meat protein and water condensed from steam. A mixture release opening is included at an outlet end of the mixture release volume and this mixture release opening defines a passage from the mixture release volume to a vacuum chamber volume defined by a vacuum chamber. A vacuum is applied to the vacuum chamber volume. The steam from which the water has condensed comprises steam that has been placed in direct contact with a stream of undenatured meat protein in a direct steam injector having a mixture outlet operatively connected to the mixture release component.

The present invention relates to a method and a device for treating and/or transporting food items. The apparatus and method are designed to facilitate treating animals or food items in liquid. The device of the present invention is designed as a spiral shaped channel with one or more channels wound together around an axis. The apparatus of the present invention and the use thereof provides a method to heat or cool food items in a spiral shaped channel device.