Methods of cannabis deflavoring, cannabis reflavoring, and combinations thereof are described. In some embodiments, the methods described herein allow the deflavored cannabis plant matter to absorb an essence of the at least one flavoring agent without the cannabis plant matter directly contacting the at least one flavoring agent. Cannabis flavoring devices are further described. In some embodiments, the cannabis flavoring device is configured to allow the cannabis plant matter to absorb an essence of the at least one flavoring agent without the cannabis plant matter directly contacting the at least one flavoring agent.

Methods of cannabis deflavoring, cannabis reflavoring, and combinations thereof are described. In some embodiments, the methods described herein allow the deflavored cannabis plant matter to absorb an essence of the at least one flavoring agent without the cannabis plant matter directly contacting the at least one flavoring agent. Cannabis flavoring devices are further described. In some embodiments, the cannabis flavoring device is configured to allow the cannabis plant matter to absorb an essence of the at least one flavoring agent without the cannabis plant matter directly contacting the at least one flavoring agent.

A method for preparing microbial contamination free spices and food products is provided. The invention relates to method for preparing cryogenic grinded and cold pasteurized (gamma irradiated) spices and spice related products which retains essential oils, aroma taste and color of the products and is free of any microbial contamination. The invention also relates to such microbial contamination free food products and spices thereof.

The present invention relates to the field of enhancing the bioavailability of active compounds. More particularly, it relates to a method for enhancing the bioavailability of hydrophilic active compounds in solution in an aqueous medium. The hydrophilic compounds, the bioavailability of which is enhanced, can be used, for example, in the cosmetic, agri-food, neutraceutical or pharmaceutical fields.

The present invention discloses a natural food antioxidant and a method for preparing the same, and belongs to the field of food industry technology. The food antioxidant includes main components of a red clover extract, whose main components are isoflavones, polysaccharides and the mixtures of isoflavones and polysaccharides. Different ingredients have different characteristics in activities, water solubilities and production cost accounting. Combining factors such as activity, solubility and cost, a compounding solution of different ingredients can be used. Especially, the best synergic effect and the highest activity are shown in the mixture of polysaccharides and isoflavones with mass ratio of 1:2. As a leguminous forage, red clover is widely distributed all over the world and has abundant sources. The isoflavones of red clover are usually used as health function. The product of the present invention is easy to be prepared in a safe and environmental process with lower cost, and diversified formulae to satisfy different purposes, which has very wide application prospects.

Problem: To provide a microwave aging device that can shorten the time required for ageing food and can improve a yield rate. Solution: There is provided a microwave aging device including: a microwave aging unit 30, having an aging chamber configured to store food, an irradiation port through which microwave irradiation is performed into the aging chamber, and a blower fan configured to blow air into the aging chamber; a cooling unit 10 having a cooling chamber that is cooled by a cooler; a microwave oscillating unit 20 connected to the irradiation port; and a controller 40, where the aging chamber is arranged in the cooling chamber. There is also provided a microwave aging method using the device.

Problem: To provide a microwave aging device that can shorten the time required for ageing food and can improve a yield rate. Solution: There is provided a microwave aging device including: a microwave aging unit 30, having an aging chamber configured to store food, an irradiation port through which microwave irradiation is performed into the aging chamber, and a blower fan configured to blow air into the aging chamber; a cooling unit 10 having a cooling chamber that is cooled by a cooler; a microwave oscillating unit 20 connected to the irradiation port; and a controller 40, where the aging chamber is arranged in the cooling chamber. There is also provided a microwave aging method using the device.

A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.

A method of producing a denatured pea protein solution comprises the steps of mixing pea protein with an alkali solvent to provide a 1-10% pea protein solution (w/v) having a pH of at least 10, resting the pea protein solution for at least 15 minutes, heating the pea protein solution under conditions sufficient to heat-denature the pea protein without causing gelation of the pea protein solution, and rapidly cooling the denatured pea protein solution to prevent gelation, wherein at least 90% of the pea protein in the denatured pea protein solution is soluble. Also described is a method of producing microparticles having a denatured pea protein matrix, the method comprising the steps of providing a denatured pea protein solution according to the invention, treating the denatured pea protein solution to form microdroplets; and cross-linking and chelating the droplets to form microparticles.

It is an object of the present invention to provide a grooved noodle which hardly sticks to another noodle after boiling and from which a boiled noodle having excellent texture is obtained. It is also an object of the present invention to provide a method for producing a grooved noodle and a method for cooking a grooved noodle. The grooved noodle of the present invention is a grooved noodle having a groove or a plurality of grooves formed along a longitudinal direction of a noodle string and having a substantially circular configuration in cross section of the noodle string, wherein only grain flour including wheat flour is used as raw material flour, and a gluten vitality of the grooved noodle is 18% to 35%.