A process for the production of a sauce containing minced meat, tomato, vegetables, edible oils or fats and optional complementary ingredients is disclosed. The process includes the steps of a) of subjecting pellets of a mixture containing minced meat to baking in an oven, obtaining baked pellets, b) adding, in a cooker, the baked pellets to tomato, vegetables, edible oils or fats and optional complementary ingredients, and c) cooking the whole mixture for a predetermined time.

The present disclosure describes new meat products and new processing and cutting techniques that more effectively utilize an animal carcass. A boneless rib-meat product and method of producing the same are disclosed. The boneless meat product includes two boneless rib-meat portions, each boneless rib-meat portion has an interior side. The interior side includes alternating raised surfaces and depressions. The two boneless rib-meat portions are positioned together in a stacked configuration with the interior side of each boneless rib-meat portion oriented toward and in contact with the other. The raised surfaces of each boneless rib-meat portion are offset with each other such that the raised surfaces of each boneless rib-meat portion are positioned within a corresponding depression of the other boneless rib-meat portion. The stacked boneless rib-meat portions are secured together via cooking to cause the boneless rib-meat portions to bind together.

A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined P.sub.2St, PSt.sub.2 and StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade.

Systems and methods are provided for preparing Indian cuisine. The method includes accessing a digital application on an electronic device, wherein the digital application is configured to enable the electronic device to connect to a remote server. The method further includes accessing, using the electronic device, a database of Indian cuisine products housed on the remote server, selecting one or more Indian cuisine products from the database to order, ordering the one or more Indian cuisine products, and freshly preparing the ordered one or more Indian cuisine products.

An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165 F. or at least 167 F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350 F. to about 450 F.

An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165 F. or at least 167 F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350 F. to about 450 F.

The present invention relates to boiled pork which has improved flavor and taste as a result of keeping the unique savory taste of fat and preventing the loss of meat juice while effectively removing animal fat during preparation thereof, and to a standardized preparation method capable of preparing the boiled pork with uniform quality, and more particularly to boiled pork having on its surface a film formed by frying in oil and a method for preparing the same.

A method of making a food product can include forming an emulsion containing a meat and a firming agent that is one or more of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC) or a modified cereal starch; directing the emulsion through a die to form a meat analog; cooking the meat analog with steam; and cutting the meat analog into thin flakes. The method can include cooling the meat analog before the cutting. The method can include mixing the thin flakes of the meat analog with jelly or gravy to form a blended food composition in which a ratio of the flakes to the jelly or gravy is about 30:70 to about 70:30.

A process for the production of a base for rag or stuffings, comprising minced meat and vegetables, comprising a step a) of subjecting minced meat and optionally minced or chopped vegetables and optional complementary ingredients to a blanching in water at a temperature of 90-100 C. for about 4-8 minutes and a subsequent step b) of browning said blanched minced meat and optionally said blanched vegetables and complementary ingredients.

A calcium enriched shelf stable according to this invention, which can be a chilled or frozen tuna or salmon products or other similar shelf stable, can provide a considerable bone health benefit to consumers by providing as much as 400 mg/100 g of available calcium in the finished product. This invention comprising the additional calcium supplement wherein the amount of calcium in final product is in the range of 0.5 to 5.0% (w/w) of the total weight of said product and wherein the sources of additional calcium supplement can be selected from raw or partially purified animal or fish bone or partially purified fish bone or inorganic calcium compound.