Provided is a method for producing a par-fried chip that retains the desirable qualities, such as taste and texture, of a fresh prepared deep fried chips when oven cooked. The method comprises immersing an amount of raw potato strips in water to increase moisture content and par-frying said strips.

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.

A method and apparatus is disclosed relating to food processing and preparation in commercial kitchens. The inventive extreme vacuum cooling (EVC) technology and apparatus for food rapid cooling and food flavor infusion can work in ultra low pressure conditions with adaptive chamber pressure control to avoid liquid splash inside the food chamber. The disclosed EVC cooling and food flavor infusion apparatus has a one-unit design for handing small payloads, and a dual-module design to handle larger payloads. It can accelerate the food marinating and brining process with substantial time savings. Using the EVC apparatus, large amounts of meats, vegetables, and fruits can be prepared with various flavor infusion recipes. Plant-forward and high-volume food service kitchens can become more time and energy efficient, less labor intensive, and higher throughput food preparation operations.

An apparatus and method for thawing foodstuff that includes a thawing chamber for accommodating the foodstuff, the thawing chamber includes a sensor for sensing a level of frozenness of the foodstuff in the thawing chamber, the sensor includes a microwave transmitter and a microwave receiver that is spaced from the microwave transmitter, the microwave receiver configured to receive a transmission signal transmitted by the microwave transmitter, the microwave transmitter and the microwave receiver are arranged inside the thawing chamber such that the foodstuff is, at least temporarily, situated between the microwave transmitter and the microwave receiver during a thawing process carried out with the apparatus.

A cooler including a compartment, a conduit including a first end portion configured to be in communication with the compartment and a second end portion, food product at a first product temperature entering the first end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with and for supplying fluid through the fluid discharge, the fluid being at a first fluid temperature less than the first product temperature, the pressurized fluid source being operable to propel the fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion and to cool the food product to a temperature below the first product temperature.

Systems for controlled heating and/or agitation for liquid food or beverage product creation are disclosed. A dispenser for producing a food or beverage liquid product from a frozen contents in a receptacle includes a chamber configured to hold a receptacle containing the contents and a dilution liquid inlet configured to supply a dilution liquid to the interior of the receptacle. The dispenser also includes a perforator configured to perforate the receptacle and form a product outlet from the receptacle for the liquid product and an agitator configured to impart motion to the receptacle and/or the contents in the receptacle that increases a flow path from the liquid inlet to the product outlet taken by at least a portion of dilution liquid, when supplied, relative to a flow path from the liquid inlet to the product outlet taken by the portion of dilution liquid without the imparted motion.

Systems for controlled heating and/or agitation for liquid food or beverage product creation are disclosed. A dispenser for producing a food or beverage liquid product from a frozen contents in a receptacle includes a chamber configured to hold a receptacle containing the contents and a dilution liquid inlet configured to supply a dilution liquid to the interior of the receptacle. The dispenser also includes a perforator configured to perforate the receptacle and form a product outlet from the receptacle for the liquid product and an agitator configured to impart motion to the receptacle and/or the contents in the receptacle that increases a flow path from the liquid inlet to the product outlet taken by at least a portion of dilution liquid, when supplied, relative to a flow path from the liquid inlet to the product outlet taken by the portion of dilution liquid without the imparted motion.

An unpasteurized bottled kombucha beverage including kratom, and method thereof. The method includes providing kratom in a sweetened aqueous solution. The kratom includes major kratom alkaloids including mitragynine (MTG), speciogynine (SPG), speciocilliatine (SPC), corynantheidine (COR), 7-hydroxymitragynine (7HMG) and paynantheine (PAY) to define a first alkaloid mix. Next a scoby is added to the aqueous solution to ferment the aqueous solution including the kratom. The step of fermentation yields a second alkaloid mix that do not significantly vary from the first alkaloid mix on a percentage basis e.g. within 10%. The scoby thus produces suspended probiotics and naturally yields a complex of B vitamins during fermentation. The second alkaloid mix, B vitamins and probiotics cooperate to sooth stress in a consumer, particularly stress caused by addictions.

An unpasteurized bottled kombucha beverage including kratom, and method thereof. The method includes providing kratom in a sweetened aqueous solution. The kratom includes major kratom alkaloids including mitragynine (MTG), speciogynine (SPG), speciocilliatine (SPC), corynantheidine (COR), 7-hydroxymitragynine (7HMG) and paynantheine (PAY) to define a first alkaloid mix. Next a scoby is added to the aqueous solution to ferment the aqueous solution including the kratom. The step of fermentation yields a second alkaloid mix that do not significantly vary from the first alkaloid mix on a percentage basis e.g. within 10%. The scoby thus produces suspended probiotics and naturally yields a complex of B vitamins during fermentation. The second alkaloid mix, B vitamins and probiotics cooperate to sooth stress in a consumer, particularly stress caused by addictions.

A battering process for providing a battered food product including the steps of coating a food product with a predust and a dry batter prior to misting the food product with a combination of water, oil, and an emulsifier to form an edible coating on the food product. Setting the edible coating on the food product in a steam oven before thermally processing the food product, misting the edible coating on the food product with water, and freezing and packing the food product to be reheated.