According to one embodiment, provided is a method for manufacturing a solid bouillon seasoning (A), said method comprising a step for preparing a mixture (E) which comprises a raw edible meat (B) and a bouillon (C) having a higher inosinic acid concentration (mass %) compared to the edible meat (B), and a step for drying the mixture (E) by the microwave vacuum drying method.

A dried meat-containing shaped food product, the food product comprising: dry ingredients at an amount in the range of about 60 wt % to about 90 wt % of the food product and a binder at an amount in the range of about 10 wt % to about 40 wt % of the food product. The dry ingredients comprise: a dried meat component comprising pieces of dried meat or plant protein, wherein the dried meat component is at amount in the range of about 1 wt % to about 55 wt % of the dry ingredients; and a solid nut component comprising seeds, nuts and/or legumes, and/or pieces thereof, wherein the solid nut component is at an amount in the range of about 25 wt % to about 90 wt % of the dry ingredients. The binder comprises a saccharide syrup component having a Brix of at least 80. The binder adheres the dry ingredients together resists the migration of moisture between the dry ingredients thereby providing the food product a shelf-stable structure and providing the solid nut component a shelf-stable, dry-crunchy texture.

A dried meat-containing shaped food product, the food product comprising: dry ingredients at an amount in the range of about 60 wt % to about 90 wt % of the food product and a binder at an amount in the range of about 10 wt % to about 40 wt % of the food product. The dry ingredients comprise: a dried meat component comprising pieces of dried meat or plant protein, wherein the dried meat component is at amount in the range of about 1 wt % to about 55 wt % of the dry ingredients; and a solid nut component comprising seeds, nuts and/or legumes, and/or pieces thereof, wherein the solid nut component is at an amount in the range of about 25 wt % to about 90 wt % of the dry ingredients. The binder comprises a saccharide syrup component having a Brix of at least 80. The binder adheres the dry ingredients together resists the migration of moisture between the dry ingredients thereby providing the food product a shelf-stable structure and providing the solid nut component a shelf-stable, dry-crunchy texture.

In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.

Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.

The invention relates to a method to manufacture meat-based matrices and the matrices obtained thereof useful as bait for ant control. The method of the invention comprises (a) cleaning and mincing or slicing meat; (b) cooking the meat; (c) dewatering the meat; (d) grinding and sifting the meat to obtain meat particles; and (e) adding sugar and a preservative. Additionally, a nitrate source and an active ingredient can be incorporated into the matrices.