A multifunctional natural food ingredient including a blend of natural smoke flavor rich in carbonyl compounds and buffered vinegar was developed which exhibited the ability to enhance organoleptic attributes of appearance, flavor and texture of cooked ready to eat meat products, control pathogens and aciduric psychrorophic microorganisms and extend shelf life.

A roasting rack and carving board system includes a roasting rack having a number of spaced support members that support a food item. The system also includes a carving board that has a body with a cutting surface. The body and cutting surface features a number of grooves that receive the spaced support members of the roasting rack so that at least portions of some of the plurality of spaced support members are recessed into the carving board body with respect to the cutting surface.

A roasting rack and carving board system includes a roasting rack having a number of spaced support members that support a food item. The system also includes a carving board that has a body with a cutting surface. The body and cutting surface features a number of grooves that receive the spaced support members of the roasting rack so that at least portions of some of the plurality of spaced support members are recessed into the carving board body with respect to the cutting surface.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

Essentially carbohydrate-free, protein-based pizza crusts and methods for preparing the same are disclosed herein. The organoleptic properties of the disclosed pizza crusts preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed pizza crusts comprise a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil based spray. The disclosed pizza crusts preferably resemble traditional pizza crusts in both appearance and taste.

A beef-like hybrid meat product combining two families of animal is provided, along with methods of producing the beef-like hybrid meat product.

The present disclosure relates to a method for producing a deep-fried food. More specifically, the present disclosure relates to a method for producing a deep-fried food, comprising: a first step of deep-frying a food material to obtain a first deep-fried material, and tempering the first deep-fried material in a state of being taken out from an oil; a second step of deep-frying the first deep-fried material to obtain a second deep-fried material, and tempering the second deep-fried material in a state of being taken out from an oil; and a third step of deep-frying the second deep-fried material to obtain a deep-fried food from an oil, wherein a mass proportion of the deep-fried food to the food material is 85% or more.

The present disclosure relates to a method for producing a deep-fried food. More specifically, the present disclosure relates to a method for producing a deep-fried food, comprising: a first step of deep-frying a food material to obtain a first deep-fried material, and tempering the first deep-fried material in a state of being taken out from an oil; a second step of deep-frying the first deep-fried material to obtain a second deep-fried material, and tempering the second deep-fried material in a state of being taken out from an oil; and a third step of deep-frying the second deep-fried material to obtain a deep-fried food from an oil, wherein a mass proportion of the deep-fried food to the food material is 85% or more.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

A flavour composition comprising a compound according to the formula (1) or edible salts thereof, ##STR00001##
wherein R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.