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.

A process for processing protein product involves providing a meat product in a raw state, searing at least one outside surface of the meat product so that the meat product, save for the at least one outside surface, remains in the raw state, slicing the meat product into a plurality of slices, vacuum sealing a stack of the slices within a pouch with the slices of the stack directly stacked together, and cooking the vacuum sealed slices of the stack stacked together such that, during the cooking, the cut faces of the stacked slices remain in contact with one another to essentially maintain the size and entire outer surface shape of the stack to have the size and entire outer surface shape of the entirety of the stack prior to the slicing, and such that the slices do not coagulate together as a result of the vacuum sealing and cooking.

A process for processing protein product involves providing a meat product in a raw state, searing at least one outside surface of the meat product so that the meat product, save for the at least one outside surface, remains in the raw state, slicing the meat product into a plurality of slices, vacuum sealing a stack of the slices within a pouch with the slices of the stack directly stacked together, and cooking the vacuum sealed slices of the stack stacked together such that, during the cooking, the cut faces of the stacked slices remain in contact with one another to essentially maintain the size and entire outer surface shape of the stack to have the size and entire outer surface shape of the entirety of the stack prior to the slicing, and such that the slices do not coagulate together as a result of the vacuum sealing and cooking.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

A food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with an air blowing cooler for cooling the food heated by the heating unit; and a conveyor for transferring the food through the heating unit and the cooling unit. The integrated food processing system allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.

A food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with an air blowing cooler for cooling the food heated by the heating unit; and a conveyor for transferring the food through the heating unit and the cooling unit. The integrated food processing system allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.

A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T.sub.1, wherein T.sub.1≤40° 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 cold forming process for forming a meat patty includes heating a ground meat product to a temperature T.sub.1, wherein T.sub.1≤40° 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.

The invention relates to a method to manufacture meat-based matrices and the matrices obtained thereof useful as bait for ant control. The method of the invention comprises (a) cleaning and mincing or slicing meat; (b) cooking the meat; (c) dewatering the meat; (d) grinding and sifting the meat to obtain meat particles; and (e) adding sugar and a preservative. Additionally, a nitrate source and an active ingredient can be incorporated into the matrices.