Spice or herb-containing bread crumbs that are baked and crushed products of a bread dough containing at least one kind of spice or herb. A bread crumb mix or a batter for fried food containing the spice or herb-containing bread crumbs. A method for producing a fried food product, the method comprising frying a food ingredient to which the spice or herb-containing bread crumbs adhere.

The present invention relates generally to the field of nutrition and health. In particular, the present invention relates to meat analogue foods, for example to plant-based meat analogues. For example, the present invention relates to a meat analogue product comprising plant protein, a binder, optional flavorings and at least one colorant, wherein at least a part of the colorant is distributed on the surface of the raw meat analogue product so that the outside of the meat analogue product corresponds to a color of the CIELAB (L*a*b*) color space and differs from color in the inside of the meat analogue product by at least 2 units of ?E.sub.2000, where ?E.sub.2000 is defined according to the standard of the CEI, Commission Internationale de l'Eclairage.

A method of making a microwavable frozen dumpling, whereby a raw dumpling containing a dough and one or more filling ingredients is boiled to form a boiled dumpling, and the boiled dumpling is frozen to form the microwavable frozen dumpling. The dough of the microwavable frozen dumpling includes a rice flour, an oil, and a modified cellulose polymer, and has a moisture content of at least 52.0 wt. %. A method of preparing a cooked dumpling is also provided, whereby the microwavable frozen dumpling is heated in a microwave oven without covering the microwavable frozen dumpling.

Methods and apparatus are disclosed for producing irregular pieces of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having a low-phosphate solution and/or a low-salt solution and cooking the combination to produce whole muscle meat logs. Once the whole muscle meat has been cooked, the meat may be pulled, shredded, or sliced on a variety of pulling, shredding, and slicing equipment to create a home-style meat product with an irregular appearance.

The present invention relates to a shelf-stable cooking-aid for coating and flying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt % oil, 20-60 wt % water, 2.3-5.5 wt % modified starch, 3-15 wt % salt, 0.5-30 wt % sugar and 0.5-30 wt % flavorings and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa.Math.s at a shear rate of 1 s.sup.?1 at 25? C., and the oil and water are in form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a heated pan or heated surface.

A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.

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 provides a turntable-type breadcrumb coating machine characterized by comprising: a breadcrumb coating unit for spreading and fixing breadcrumbs on the front and rear surfaces of pork; an introduction unit for coating the pork with an egg wash and introducing the same towards the breadcrumb coating unit; and a discharge unit for discharging the pork, which has been coated with breadcrumbs through the breadcrumb coating unit, wherein the breadcrumb coating unit comprises: a turntable, which has breadcrumbs dispersed on the surface thereof, and which is provided to rotate on the upper surface of a base; first and second scattering units for drawing the breadcrumbs, which are dispersed on the surface of the turntable, and scattering the same over the upper surface of the pork; a first pressing roll installed at an interval from the first and second scattering units in the clockwise direction such that the same can press the upper surface of the pork while the pressurizing force being adjusted; a second pressing roll configured to rotate at an interval from the first pressing roll in the clockwise direction by self-supplied power such that, while the upper surface of the pork is finish-pressurized, the pork, which has been coated with breadcrumbs, is elevated through a discharge tray and is transferred to the discharge unit; a leveling blade installed to rotate at an interval from the upper portion of the discharge tray such that the breadcrumbs on the surface of the pork are evenly scarfed to have a constant thickness; and a breadcrumb supplier installed between the introduction unit and the discharge unit so as to automatically supply breadcrumbs according to the amount of breadcrumbs remaining inside the turntable.

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.

A device for producing meat products includes an assembly formed from a plurality of walls maintainable in a fixed relationship to one another during a joining operation, surfaces of the plurality of walls defining work surfaces disposed to surround raw pieces of meat placed therein to be joined. A drive mechanism is configured to drive the assembly, which can form a cooking container such as a cooking box, along a first axis in a reciprocating movement of at least 10 mm along the first axis at frequency of at least 1 Hz and to drive the assembly along a second axis in a reciprocating movement of at least 10 mm along the second axis at frequency of at least 1 Hz, wherein the first axis and the second axis are angled with respect to each other, and the drive mechanism drives the assembly at different frequencies along the first and second axes.