A method of providing a carbonate salt for treatment of meat, including providing a bicarbonate salt; heating the bicarbonate salt to convert the bicarbonate salt to a carbonate salt so that the bicarbonate salt is heated to a temperature of at least about 145 F. for a time until detectable production of CO.sub.2 has ceased; and applying the carbonate salt to meat prior to cooking of the meat.

A device for injecting dry smoke into a food product is disclosed. The device includes a smoke injector having an external wall with a plurality of apertures formed therein that communicate with a smoke-injector conduit. The smoke-injector conduit is in fluid communication with a smoke reservoir that houses dry smoking media therein. A fan directs dry smoke produced from said dry smoking media into the smoke-injector conduit such that the dry smoke is eluted through said plurality of apertures in order to introduce said dry smoke to an interior of the food product when impaled by said smoke injector.

The invention relates to a pickling machine comprising a detection device for detecting if a needle is blocked, damaged and/or broken.

A method and apparatus to perform effortless vacuum evacuation for food and wine preserving and meat marinating purpose. The vacuum method allows the apparatus to work with any food sealable vacuum container and wine bottle found on the market. The method also conveniently allows vacuum operation without using tubing to connect between sealable vacuum container and vacuum source. The food and wine vacuuming apparatus are of circular shape, which include vacuum chamber, vacuum source, control circuitry, vacuum switch, and solenoid release valve.

Methods for heat treating food products include controlling a temperature of a heating element to a maximum temperature correlated to a desired temperature for the food product. A sensed temperature of the heating element may be used to control the maximum temperature. An oven includes a heating element and a temperature sensor configured to sense the temperature of the heating element, and a controller that limits the temperature of the heating element based on output from the temperature sensor.

Methods for heat treating food products include controlling a temperature of a heating element to a maximum temperature correlated to a desired temperature for the food product. A sensed temperature of the heating element may be used to control the maximum temperature. An oven includes a heating element and a temperature sensor configured to sense the temperature of the heating element, and a controller that limits the temperature of the heating element based on output from the temperature sensor.

An automatic meat seasoning apparatus for seasoning and tenderizing meat includes a housing having a housing aperture extending through to a cavity. A housing door is coupled to the housing to seal and unseal the housing aperture. A cylindrical drum is coupled to a pair of axles such that the drum is and rotatably coupled within the cavity. The drum has a drum aperture and a plurality of circular seasoning apertures. A drum door is coupled to the drum to close and open the drum aperture. A plurality of spikes is coupled inside the drum to gouge and tenderize a piece of meat placed inside the drum. A motor is coupled through the housing to rotate the drum. A control unit is coupled to the housing to operate the motor.

An automatic meat seasoning apparatus for seasoning and tenderizing meat includes a housing having a housing aperture extending through to a cavity. A housing door is coupled to the housing to seal and unseal the housing aperture. A cylindrical drum is coupled to a pair of axles such that the drum is and rotatably coupled within the cavity. The drum has a drum aperture and a plurality of circular seasoning apertures. A drum door is coupled to the drum to close and open the drum aperture. A plurality of spikes is coupled inside the drum to gouge and tenderize a piece of meat placed inside the drum. A motor is coupled through the housing to rotate the drum. A control unit is coupled to the housing to operate the motor.

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.