Provided is a method of making a dehydrated food product. The method includes culling the food product for foreign objects, cleaning the food product, germinating the food product, dehydrating the food product, and cooling the dehydrated food product. Dehydrating the food product can include maintaining the food product in a compartment, heating air in the compartment to a temperature at or between about 115 F. and about 118 F. to remove moisture from the food product, and venting the heated air and moisture from the compartment. The food product can be, as examples, nuts, seeds, and/or beans.

A food dehydrator comprises a housing and a door slidably and pivotably affixed to the housing. The housing defines a food cavity and has an opening defined in the housing to enable access to the food cavity. The housing comprises opposing top and bottom walls, a back wall opposite the opening, and opposing side walls. The door is selectively movable between a closed position closing off the opening thereby blocking access to the food cavity and an open position enabling access to the food cavity. The door, when in the open position, may rest on the top wall.

A food dehydrator comprises a housing and a door slidably and pivotably affixed to the housing. The housing defines a food cavity and has an opening defined in the housing to enable access to the food cavity. The housing comprises opposing top and bottom walls, a back wall opposite the opening, and opposing side walls. The door is selectively movable between a closed position closing off the opening thereby blocking access to the food cavity and an open position enabling access to the food cavity. The door, when in the open position, may rest on the top wall.

Seafood products are made from squid by cleaning a squid by removing arms and tentacles from the squid; removing visceral content from the squid; steam cooking the squid; reducing the moisture content of the squid to between 40% by weight and 72% by weight; and shredding the squid after the step of reducing the moisture content. The shredded squid can be treated with marinades for flavor enhancement to create a variety of world cuisine tastes. The product is ready to serve without further cooking.

Seafood products are made from squid by cleaning a squid by removing arms and tentacles from the squid; removing visceral content from the squid; steam cooking the squid; reducing the moisture content of the squid to between 40% by weight and 72% by weight; and shredding the squid after the step of reducing the moisture content. The shredded squid can be treated with marinades for flavor enhancement to create a variety of world cuisine tastes. The product is ready to serve without further cooking.

The present example embodiments relate to food preparation devices using natural flowing and/or fan driven circulating air, and details for the construction thereof. Example embodiments are shown, which may be reduced in size and volume by the user. Example embodiments are shown which utilize natural convection airflow. Example embodiments are also shown which utilize fan driven air which flows in alternating directions.

The present example embodiments relate to food preparation devices using natural flowing and/or fan driven circulating air, and details for the construction thereof. Example embodiments are shown, which may be reduced in size and volume by the user. Example embodiments are shown which utilize natural convection airflow. Example embodiments are also shown which utilize fan driven air which flows in alternating directions.

The present invention relates to an air-drying plant for air drying cut-up food. The proposed plant consists of a conveyor (10) for cut-up food (1) defining a conveying surface (11), a plurality of blowing conduits (20) with blowing openings (21) channeling a treated airflow at a speed of treatment with a controlled temperature comprised between 4 C. and 60 C. and a controlled humidity; wherein the conveyor includes air treatment segments (12) with conveying surfaces (11) facing and adjacent to said blowing openings (21), said treated airflow being channeled against said conveying surface (11) in an upward or downward direction; and wherein the conveyor (10) also includes idle segments (13) intercalated between said air treatment segments (12), the conveying surface (11) of which is not facing the blowing openings (21), nor is it subjected to an airflow.

The present invention relates to an air-drying plant for air drying cut-up food. The proposed plant consists of a conveyor (10) for cut-up food (1) defining a conveying surface (11), a plurality of blowing conduits (20) with blowing openings (21) channeling a treated airflow at a speed of treatment with a controlled temperature comprised between 4 C. and 60 C. and a controlled humidity; wherein the conveyor includes air treatment segments (12) with conveying surfaces (11) facing and adjacent to said blowing openings (21), said treated airflow being channeled against said conveying surface (11) in an upward or downward direction; and wherein the conveyor (10) also includes idle segments (13) intercalated between said air treatment segments (12), the conveying surface (11) of which is not facing the blowing openings (21), nor is it subjected to an airflow.

A method and system for dry aging the meat product uses a 12 volt DC powered portable unit comprising a plastic box configured for housing the primal cut of meat and placed inside a refrigeration system. The box is further equipped with an internal and external blower to control the air circulation and humidity respectively inside the box. A germicidal UV light disposed within the plenum in front of the internal blower to provide germicidal action on the dry aging meat product. A PCB controller placed on top of the box embedded with software and a humidistat to control the humidity inside the box and maintaining a closed micro environment to dry age the meat product with desired texture, flavor and tenderness.