Aspects of the present disclosure relate to compositions comprising rice bran extract, method of making rice bran extract and method of using same.

A portable wild game cooker is provided. The cooker utilizes a FRH heating element, a pre-packaged seasoning pouch and a cooking sleeve to provide for immediate cooking of wild game after a wild game harvest event. The cooker allows for fast, clean, and safe cooking of wild game with minimal mess and without the need for cumbersome cooking hardware. The wild game cooker enhances the overall experience of the outdoor enthusiast.

A flavouring apparatus for coating product in flavouring is provided. The apparatus comprises a flavouring receptacle configured for receiving a portion of product and a dose of flavouring. The flavouring receptacle comprises an open first end arranged to receive the portion of product in use, a peripheral sidewall at least partly defining a flavouring volume extending from the first end of the flavouring receptacle, the flavouring volume for receiving the portion of product and dose of flavouring, and an ejecting member movable relative to the peripheral sidewall through the flavouring volume towards the first end for ejecting a flavoured portion of product out of the flavouring volume through the first end of the flavouring receptacle. The apparatus comprises a drive system configured to rotate at least the peripheral sidewall of the flavouring receptacle so as to cause mixing of the portion of product and the dose of flavouring in the flavouring volume. In use, the flavouring receptacle is arranged such that the portion of product and the dose of flavouring are retained in the flavouring volume during rotation of the peripheral sidewall. A corresponding method of coating product in flavouring is also provided.

Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods.

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

Methods for processing poultry food products are provided, more particularly methods for processing poultry thighs to produce wing-like poultry parts. The poultry parts comprise a skin-on bone-in thigh portion and/or a skin-on boneless thigh portion. The food products approximate the texture and eating experience of traditional poultry wings with the enhanced flavor and juiciness of dark meat. Also provided are food product packages comprising the skin-on thigh portions.

The present invention is in the field of processing meat. More particularly, the present invention relates to a method of processing meat to enhance moisture retention and flavor during storage and cooking by infusing the meat with an aqueous composition containing salt and sodium carbonate at a pH in the range of from 10.1 to 11.3.

The present invention concerns an ethanol with an alcohol by volume between 85% and 99%, and comprising a Hydroxy-Alkyl-Cellulose, the dosage of Hydroxy-Alkyl-Cellulose being limited so as to obtain a dynamic viscosity of less than 100 Pa.Math.s.

This invention also concerns the use of such ethanol as combustible for cooking a foodstuff, or part of a foodstuff, in particular for safely cooking in the immediate vicinity of the person for whom the food is intended, so as to use cooking as a show.

An adjustable breading machine for applying a coating material onto a food product, the machine includes a frame and a breading chamber enclosure through which the food product travels along the food path to receive a coating material. The adjustable breading machine may also include a hopper fixedly connected to the frame to deliver a coating material into the breading chamber enclosure. At least partially within the breading chamber enclosure is a main conveyor and an outfeed conveyor. In a first mode of operation, the outfeed conveyor lies in the food path and receives food product from the main conveyor. The adjustable breading machine includes a drum assembly operatively disposed above the outfeed conveyor having a rotatable drum for transporting food product and coating material to the outfeed conveyor. The adjustable breading machine also includes a drum adjustment assembly for moving the drum assembly between modes of operation.

A method of making bacon styled sliced pork by cutting a layer of muscle and fat from an outer surface of a pork ham. After smoking and curing the layer, the layer is rolled out and cut into blocks. The blocks are then fed into a slicing machine to make slices of bacon style pork.