Provided is a dusting flour composition which is useful for improving the adhesion between a food ingredient and batter and maintaining the texture of the coating of fried food products after cooking. The dusting flour composition contains 5 mass % or more of a modified wheat flour, in which a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1,000 mPa.Math.s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.

A method for preparing an aqueous coating composition to be applied by co-extrusion around a food preparation and contacted with a gelling agent, such as calcium chloride, to form a shell around the food preparation. After mixing at least the water and the alginate of the composition, the mixture is exposed to a high pressure of at least 1400 bar, for example at least 1800 bar, for at least 0.1 second.

A reduced-scale drum motor roller drive is combined with a rotating enlarged-scale hard drum on the rotation axis of the hard drum. A source of electric power rotates the drum motor roller which thereby rotates the hard drum for tumbling and/or coating service in an automated and/or mechanized food process lines.

In one embodiment, a method for a food product is disclosed. The method includes moving a food product over a conveyer belt, spraying a salt solution onto outside surfaces of the food product, drying the salt solution onto the outside surfaces of the food product, and packaging the food product for shipment.

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.

A protein composition corresponding to that of a natural pork belly is injected into a green pork belly together with standard pork belly brine. This mixture can be emulsified to facilitate injection into the pork belly. The injected pork belly can be massaged and then allowed to cure for a certain length of time. Thereafter, the pork belly is smoked in a standard manner and then shaped into a rectangular form for slicing into bacon.

Provided are a fried food that has good adherence between a food ingredient and a coating material and has a favorable coating texture even after elapse of time after cooking, a dusting flour mix for fried food comprising inulin, an oil-and-fat-modified starch, and egg white powder, and a method for producing fried food includes adhering a coating material to a food ingredient having the dusting flour mix for fried food adhering thereto, and then frying the resulting ingredient.

The food breading device is configured for use with a target foodstuff and a coating foodstuff. The coating foodstuff has a bulk solid phase. The food breading device coats the coating foodstuff on the target foodstuff. The food breading device includes a containment shell, a paddle structure, and a timing device. The timing device attaches to the containment shell. The paddle structure mounts in the containment shell. The target foodstuff is placed inside the containment shell. The paddle structure is a rotating structure. The paddle structure rotates such that the paddle structure changes the position of the target foodstuff within the containment shell. The rotation of the paddle structure further releases the coating foodstuff onto the target foodstuff.

Provided is a breadcrumb mix that enables production of cooked breaded food having good appearance and texture. A breadcrumb modifier contains a pregelatinized hydroxypropylated starch and/or a pregelatinized acetylated starch. The breadcrumb mix contains the breadcrumb modifier.

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.