Smoking device includes smoking chamber, smoke generating chamber, smoking heater, communication path, and fan. Smoking chamber houses raw material of a smoked food product. Smoke generating chamber is disposed below smoking chamber. Smoking heater generates smoke in smoke generating chamber by heating smoking material housed in smoke generating chamber. Communication path communicates smoking chamber with smoke generating chamber. Cooling fan cools smoke passing through communication path. According to the present aspect, a desired smoked product can be manufactured by using a sufficient amount of smoke at any smoking temperature.

A method is for manufacturing brine-salted cheese with a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution and/or texture on one axis of the cheese. The method includes, before a brining, applying a hydrophobic barrier on the entire outer parts of the cheese, which are located at the ends of the cheese axis. The hydrophobic barrier is kept on the cheese outer parts at least during part of the brining.

A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time. An optional modification to the smoke-infusing process is the addition of Cannabis plant material in order to enable the deposition of Cannabis-derived compounds on the surface of the smoke-infused food.

A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time. An optional modification to the smoke-infusing process is the addition of Cannabis plant material in order to enable the deposition of Cannabis-derived compounds on the surface of the smoke-infused food.

The invention provides a composition comprising a seaweed extract in an amount of 50-90% by weight, a water-soluble cellulose derivative in an amount of 10-40% by weight and water in an amount of 1-20% by weight, of the total weight of the composition. The invention also provides products, including packaging material, formed from the composition, a method of dissolving, composting and biodegrading the composition or the products, a method of producing the composition and the products, and a method of re-working the composition.

The invention provides a composition comprising a seaweed extract in an amount of 50-90% by weight, a water-soluble cellulose derivative in an amount of 10-40% by weight and water in an amount of 1-20% by weight, of the total weight of the composition. The invention also provides products, including packaging material, formed from the composition, a method of dissolving, composting and biodegrading the composition or the products, a method of producing the composition and the products, and a method of re-working the composition.

A method and device for handling cheese blocks, which in particular can be assigned to a so-called cassette press with round or cornered cheese moulds. A rapid reloading of cheese blocks can be achieved. Compressed cheese curd is released from the inner wall of a mould and after a turning operation is evacuated from the mould, with the mould rotated, lowered and shaken or blown. Before the shaking or blowing, a pick-up plunger retracts into the mould up to the cheese block; the mould is then raised, rotated and guided back into the cheese press. The pick-up plunger with the cheese block is then lowered and the cheese block is fixed in position on the pick-up plunger by a clamping unit, is swivelled through 180 towards a secondary mould and is guided, i.e. pushed into the latter; the clamping unit is then opened and the pick-up plunger retracts.

A gluten free and carbohydrate free food product comprised of a mixture of a ground meat and a ground cheese wherein the mixture is formed into a thin sheet like configuration and cooked and then cut into a desired geometrical configuration to provide a crust or layer or shell for a final or finished food product.

The invention relates to a device for moving portions, which each comprise at least one slice cut from a food product, in particular by means of a slicing device, in particular a high-speed slicer, comprising a plurality of individually movable transport movers each for at least one portion, a track system for the transport movers, in which track system the transport movers can be moved along at least one specified track in a transport direction, and a control apparatus for controlling the movements of the transport movers in the track system, wherein the transport movers each comprise at least one runner that interacts with the track system and at least one carrier for at least one portion, the at least one carrier being attached to the runner by means of a retainer, and wherein the drive for each transport mover is formed by the runner and the track system, which together form an electromagnetic drive for the transport mover.

The invention relates to a device for moving portions, which each comprise at least one slice cut from a food product, in particular by means of a slicing device, in particular a high-speed slicer, comprising a plurality of individually movable transport movers each for at least one portion, a track system for the transport movers, in which track system the transport movers can be moved along at least one specified track in a transport direction, and a control apparatus for controlling the movements of the transport movers in the track system, wherein the transport movers each comprise at least one runner that interacts with the track system and at least one carrier for at least one portion, the at least one carrier being attached to the runner by means of a retainer, and wherein the drive for each transport mover is formed by the runner and the track system, which together form an electromagnetic drive for the transport mover.