A method for preparing a shelf-stable, high-moisture food product is disclosed, including drying the pre-pasteurized food item to a water activity between 0.86 and 0.94; and vacuum packing the dried food item in an oxygen impermeable and water-impermeable membrane.

A method for preparing a shelf-stable, high-moisture food product is disclosed, including drying the pre-pasteurized food item to a water activity between 0.86 and 0.94; and vacuum packing the dried food item in an oxygen impermeable and water-impermeable membrane.

A locking device for preventing freewheeling of an aeration fan rotor. The locking device comprises an elongated body having a predetermined length. The elongated body is adapted for being disposed through an opening of a fan housing containing the aeration fan rotor therein such that in a first position a first end portion of the elongated body is enabled to interact with the aeration fan rotor for preventing freewheeling of the aeration fan rotor and a second opposite end portion of the elongated body is placed outside the fan housing. The locking device further comprises means for holding the elongated body in the first position and a second position such that in the second position the first end portion of the elongated body is prevented from interacting with the aeration fan rotor.

A locking device for preventing freewheeling of an aeration fan rotor. The locking device comprises an elongated body having a predetermined length. The elongated body is adapted for being disposed through an opening of a fan housing containing the aeration fan rotor therein such that in a first position a first end portion of the elongated body is enabled to interact with the aeration fan rotor for preventing freewheeling of the aeration fan rotor and a second opposite end portion of the elongated body is placed outside the fan housing. The locking device further comprises means for holding the elongated body in the first position and a second position such that in the second position the first end portion of the elongated body is prevented from interacting with the aeration fan rotor.

A method for producing rice with a low glycemic index and a low glycemic load includes, in sequence, preparing husked brown rice, humidifying the rice with water at room temperature until reaching a moisture content equal to 18-22%, resting the rice for 24-60 minutes, heating the rice to a temperature of 80-85 C., cooling the rice in an environment at a temperature lower than the room temperature until the rice reaches a temperature of 10 C., reconstituting the rice for 24-72 hours, maintaining the moisture content, until the rice reaches the room temperature, heating the rice again until the rice externally reaches a temperature of 60-65 C., corresponding to an internal temperature greater than 70 C., cooling the rice to reach the room temperature, refining the rice having a moisture content equal to 18-22% and drying until reaching a moisture content equal to 12-13%.

A method for producing rice with a low glycemic index and a low glycemic load includes, in sequence, preparing husked brown rice, humidifying the rice with water at room temperature until reaching a moisture content equal to 18-22%, resting the rice for 24-60 minutes, heating the rice to a temperature of 80-85 C., cooling the rice in an environment at a temperature lower than the room temperature until the rice reaches a temperature of 10 C., reconstituting the rice for 24-72 hours, maintaining the moisture content, until the rice reaches the room temperature, heating the rice again until the rice externally reaches a temperature of 60-65 C., corresponding to an internal temperature greater than 70 C., cooling the rice to reach the room temperature, refining the rice having a moisture content equal to 18-22% and drying until reaching a moisture content equal to 12-13%.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at 10 to 25 C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30 C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

The present disclosure relates to a method for producing fermented green coffee beans and fermented green coffee beans produced thereby, the method including: (A) a step of freezing green coffee beans at 10 to 25 C.; (B) a step of immersing the frozen green coffee beans in water for 3 to 10 hours; (C) a step of taking out the green coffee beans immersed in the water, removing the water and leaving the beans to stand for 5 to 15 hours while supplying air at 20 to 30 C.; (D) a step of sterilizing the green coffee beans and then inoculating the same with a strain to anaerobically ferment the same; and (E) a step of sterilizing and then drying the anaerobically fermented green coffee beans. When the fermented green coffee beans are roasted into coffee beans, aroma and taste may be improved and odor may be removed.

A filtration apparatus is disclosed. The filtration includes a housing with an exhaust passage; and a filter screen supported within the exhaust passage. An operating linkage moves the filter screen between first and second configuration. In the first configuration, the exhaust flow passes through the filter screen in the flow direction from a first side to a second side of the filter screen. In the second configuration, the exhaust flow passes through the filter screen in the flow direction from the second side to the first side of the filter screen. The operating linkage allows convenient and optional automation of the reversal of the flow direction through the filtration screen so that the filter screen is self cleaning.

A method for manufacturing solid gochujang according to a disclosed embodiment includes evaporating moisture from gochujang that has fluidity by containing moisture, and cooling the gochujang that has fluidity equal to or less than a predetermined threshold as the moisture is evaporated.