The present invention provides a vacuum sealed, container suitable for containing preserved pickled food. In a preferred approach, the container includes at least one foil wall formed from a flexible foil and defining a chamber; pickled food within the chamber; and brine, in which the food is immersed, and which fills the chamber when the chamber is sealed. Preferably, the ratio of brine to pickled food by mass is in the range 1:2.5 to :5. The claimed containers can reduce the mess associated with eating pickled foods from traditional containers, and can assist in improving the shelf life of such foods.

An aspect of the present invention is a frozen strawberry having: a breaking load of not less than 10000 g and not more than 30000 g; and a breaking strain factor of not less than 15%.

The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

Dried fruits and vegetables with increased amounts of protein and a jerky-like texture are produced using systems and methods for blanching, marinating, draining and drying the fruits and vegetables. A marinade is prepared from proteins having a low molecular weight and high solubility, and protein is infused into the fruits and vegetables.

The present invention describes a method for treatment of biological soft tissue, said method comprising a step involving pulsed electric field (PEF) treatment to open up the stomata in tissues and a subsequent drying step, wherein the PEF treatment is performed in an electrical field with a field strength in the range of 0.4-1.5 kV/cm to provide enhanced rate of moisture removal during dehydration without irreversible damage on epidermal cells, wherein the PEF treatment is performed with reversible electroporation and wherein the temperature in the drying step is held within the range of 20-55 C.

The present disclosure is directed to a method of treating delicate fruit with pressurized carbon dioxide to achieve an enhanced shelf life over fresh. A treated fruit produced by a provided method also has one or more of an improved flavor, improved, texture or improved color over a delicate fruit pasteurized using a thermal treatment.

The present disclosure is directed to a method of treating delicate fruit with pressurized carbon dioxide to achieve an enhanced shelf life over fresh. A treated fruit produced by a provided method also has one or more of an improved flavor, improved, texture or improved color over a delicate fruit pasteurized using a thermal treatment.

A pass-through system and method for treating and/or pre-cooling perishable products uses a conveyor system with a treatment chamber that is configured to be contained (or closed) to provide a sealed environment and enhanced with forced air flow to recirculate air and/or functional substances including, e.g., sanitizers, as well as ripening management and conditioning agents, across the surface of perishable products. The enhanced forced air is an integral part of the system for efficient treatment and can also be cooled to accomplish rapid cooling.

A pass-through system and method for treating and/or pre-cooling perishable products uses a conveyor system with a treatment chamber that is configured to be contained (or closed) to provide a sealed environment and enhanced with forced air flow to recirculate air and/or functional substances including, e.g., sanitizers, as well as ripening management and conditioning agents, across the surface of perishable products. The enhanced forced air is an integral part of the system for efficient treatment and can also be cooled to accomplish rapid cooling.

Provided is a method for manufacturing processed ginseng containing a honey component. The method includes preparing a first mixture material containing ginseng and honey; steam-heating the first mixture material; cooling the first mixture material; separating the ginseng and the honey of the first mixture material; cooling the separated ginseng at a low temperature; cooling the separated honey at a room temperature; mixing the ginseng cooled at the low temperature and the honey cooled at the room temperature to form a second mixture material; aging the second mixture material at a low temperature; and acquiring ginseng from the second mixture material. According to the present invention, high-molecular ginsenoside is hydrolyzed by the honey component so that the contents of ginsenosideRg5+Rk1, Rg3, Rh2, and CompoundK, which may be easily absorbed by the body of a human being, increase.