Methods for processing seaweed. The methods include cold washing seaweed to generate cold-washed seaweed, outgassing the cold-washed seaweed to generate outgassed seaweed, and dry heating the outgassed seaweed to generate dried seaweed. The cold washing may include contacting the seaweed with cold water at a temperature and/or pressure that retains at least a threshold salts fraction of naturally occurring mineral salts in the raw seaweed. The dry heating may include dry heating at a dry-heat temperature that is less than at least one of a char temperature and a burn temperature for the outgassed seaweed and/or that is greater than a pasteurization temperature for the outgassed seaweed. The methods may include compressing the outgassed seaweed to separate water from the outgassed seaweed and/or pulverizing the dried seaweed to generate pulverized seaweed. The methods also may include producing baked goods utilizing the processed and/or pulverized seaweed.

Methods for processing seaweed. The methods include cold washing seaweed to generate cold-washed seaweed, outgassing the cold-washed seaweed to generate outgassed seaweed, and dry heating the outgassed seaweed to generate dried seaweed. The cold washing may include contacting the seaweed with cold water at a temperature and/or pressure that retains at least a threshold salts fraction of naturally occurring mineral salts in the raw seaweed. The dry heating may include dry heating at a dry-heat temperature that is less than at least one of a char temperature and a burn temperature for the outgassed seaweed and/or that is greater than a pasteurization temperature for the outgassed seaweed. The methods may include compressing the outgassed seaweed to separate water from the outgassed seaweed and/or pulverizing the dried seaweed to generate pulverized seaweed. The methods also may include producing baked goods utilizing the processed and/or pulverized seaweed.

The invention relates to vegan fermented pepperoni or salami analogue products, and methods of making thereof, said methods comprising preparing a pepperoni or salami analogue batter mixture; ripening the mixture; heating the mixture; and drying the mixture to form a vegan fermented pepperoni or salami analogue product.

The invention relates to vegan fermented pepperoni or salami analogue products, and methods of making thereof, said methods comprising preparing a pepperoni or salami analogue batter mixture; ripening the mixture; heating the mixture; and drying the mixture to form a vegan fermented pepperoni or salami analogue product.

The method of manufacturing instant noodles includes: mixing a noodle base material, water, and salt into a mixture; extruding the mixture into noodles of appropriate width, thickness, and shape; steaming the noodles; cutting the noodles after the noodles are steamed; half-puff or fully puff drying the noodles after they are cut, based on the thickness of the noodles and the expected cook or soak time Finally, instant noodles that are easy to cook and soak are formed. The noodle base material includes flour, semolina or durum wheat flour.

The method of manufacturing instant noodles includes: mixing a noodle base material, water, and salt into a mixture; extruding the mixture into noodles of appropriate width, thickness, and shape; steaming the noodles; cutting the noodles after the noodles are steamed; half-puff or fully puff drying the noodles after they are cut, based on the thickness of the noodles and the expected cook or soak time Finally, instant noodles that are easy to cook and soak are formed. The noodle base material includes flour, semolina or durum wheat flour.

A system for dehydrating raw produce without introducing excess heat to the produce, including a first chamber for holding warm, moist air, a second chamber connected in fluidic communication with the first chamber for cooling and drying warm, moist air received from the first chamber, and a filter operationally connected between the first and second chambers for removing suspended particulates from warm, moist air flowing therethrough with a drain operationally connected to the second chamber for removing water therefrom. A third chamber is connected in fluidic communication with the second chamber for receiving cool, dry air therefrom and for receiving raw produce for drying, and a wind current generator operationally connected to the second chamber to urge cool, dry air therefrom and into the third chamber.

A system for dehydrating raw produce without introducing excess heat to the produce, including a first chamber for holding warm, moist air, a second chamber connected in fluidic communication with the first chamber for cooling and drying warm, moist air received from the first chamber, and a filter operationally connected between the first and second chambers for removing suspended particulates from warm, moist air flowing therethrough with a drain operationally connected to the second chamber for removing water therefrom. A third chamber is connected in fluidic communication with the second chamber for receiving cool, dry air therefrom and for receiving raw produce for drying, and a wind current generator operationally connected to the second chamber to urge cool, dry air therefrom and into the third chamber.

Problem to be Solved An object of the present invention is to provide a method for producing a textured protein material having a meat-like fibrous texture. Solution The textured protein material having a meat-like fibrous texture can be produced by feeding a flat-sheet-like textured protein material prepared via pressurization and heating, and then extrusion by an extruder through cutting blade rolls composed of a pair of rolls facing each other and having a plurality of square-blade-like annular blades arranged in parallel, thereby making slits sheared on the topside and the underside of the textured protein material in the same direction as the extruded direction.

The invention relates to a non-bitter low-sodium salt containing diet fiber carrageenan, a method for preparing the same and an application thereof. The non-bitter low-sodium salt containing diet fiber carrageenan is a solid salt and is prepared from 40-60 portion by weight of sodium chloride, 40-60 portion by weight of potassium chloride and 4-18 portion by weight of kappa-carrageenan by performing dissolving, mixing, drying, grinding and sieving. According to the invention, based on the mechanism that sulfate groups on kappa-carrageenan molecules can specifically bind to potassium ions, kappa-carrageenan is added to chelate potassium ions, thereby effectively masking the bitter taste of potassium chloride and significantly enhancing the salty taste of low-sodium salt as compared with the prior art. Carrageenan used in the invention is a common food additive which is easily available and cost-effective, so that the invention has good prospect in industrial popularization.