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.

An equipment body of an ultrasonic rapid freezing equipment is provided with a placement cavity, and the placement cavity is provided with a first electric telescopic rod. The bottom end of the first electric telescopic rod is provided with a receiving plate connected to a movable plate, and the movable plate is driven by a motor to rotate. The equipment body is provided with a first conveyor belt, and the inner end of the first conveyor belt is equipped with a second conveyor belt. The second conveyor belt is located on a mounting frame, and the bottom of the mounting frame is connected to a second electric telescopic rod. The bottom end of the second electric telescopic rod is connected to a moving block, the roller at the bottom of the moving block is located in the track on the top surface of the supporting block.

A system for placing ice into boxes containing food products and the system includes: a control unit, an ice in-feed device, an ice distribution device configured for receiving ice from the ice in-feed device and for distributing the received ice into the open upper side of the boxes while the boxes pass the ice distribution device. The ice distribution device has an ice width adjuster device for interacting with the received ice prior to distributing the received ice into the open upper side of the boxes while the boxes pass the ice distribution device. The ice width adjuster device is controlled by the control unit using at least one characteristic parameter relating to the boxes including the width of the boxes as a control command in adjusting the width of the width adjuster device.

A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0° C. and about 7° C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served.

Disclosed is a fast chilling method for improving beef tenderness, including the following steps: step 1, sample pretreatment: taking beef longissimus dorsi muscle after slaughter, removing surface fat and connective tissue, and vacuum packaging; step 2, rapid chilling: rapidly transferring the pre-treated sample completed in step 1 to a chilling equipment for chilling to a sample temperature of −3 degrees Celsius (° C.), where the chilling is completed within 5 hours (h) after slaughter; step 3, chilling and aging at super-chilled temperature: transferring the samples rapidly chilled in step 2 to a chilled warehouse, and continuing to chilling and aging until 24 h after slaughter; and step 4, chilling storage and aging: cutting the sample equally into 2.5 centimeters (cm) thickness 24 h after slaughter, and then completing a vacuum skin packaging and refrigerating for aging.

A frozen product of minced fish meat frozen into granules includes: 90 wt % or more of meat granules having a substantially columnar shape with a 3 mm to 7 mm diameter; and 10 wt % or less of meat granules with a short diameter of 2 mm or less. A method of producing the minced fish meat frozen into granules includes: raising the temperature of fish meat which has been frozen at −20° C. or less to a temperature of from −10° C. to −5° C.; mincing the fish meat while maintaining the temperature of the fish meat at −10° C. to −5° C. by using a meat mincer having a feed screw, a plate, and a plate knife at a rotation speed of 200 rpm or less; lowering the temperature of minced fish meat to −20° C. or less; and crushing the minced fish meat frozen at −20° C. or less into granules.

A frozen product of minced fish meat frozen into granules includes: 90 wt % or more of meat granules having a substantially columnar shape with a 3 mm to 7 mm diameter; and 10 wt % or less of meat granules with a short diameter of 2 mm or less. A method of producing the minced fish meat frozen into granules includes: raising the temperature of fish meat which has been frozen at −20° C. or less to a temperature of from −10° C. to −5° C.; mincing the fish meat while maintaining the temperature of the fish meat at −10° C. to −5° C. by using a meat mincer having a feed screw, a plate, and a plate knife at a rotation speed of 200 rpm or less; lowering the temperature of minced fish meat to −20° C. or less; and crushing the minced fish meat frozen at −20° C. or less into granules.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

Systems and methods for automated monitoring and control of food processing systems are disclosed. Data from one or more controllers of a food processing system is received during operation of the food processing system at a remote food processing facility. Values of one or more operating parameters of the food processing system are monitored, based on the received data. At least one event of interest occurring during the operation of the food processing system is detected, based on the monitored values of the one or more operating parameters. Control signals for adjusting a configuration of the food processing system are transmitted to the one or more controllers, based on the detected event.