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 invention relates to a pickling machine having a detection device for detecting a blocked, damaged and/or broken needle.

An auto-cleaning marination filter for a poultry injector system including an outer housing having a liquid inlet and outlet, a screen that allows passage of liquids and impedes passage of solid particles, and a wiper surrounded by said screen for removing solid particles attached to the screen by reverse flow of the liquid through a gap in the wiper.

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.

A trichome and pistil maturing bud finisher plant treatment formula to which plants, pollinators, and humans respond favorably but which deters insects and contagions. The formulas include a series of edible spices claimed in specific ratios. The spices comprise food grade products manufactured for human consumption and specifically comprise Garlic, Ginger, Cinnamon, Turmeric, Clove, Black Pepper, Powdered Ancho Chili, Coriander, Cayenne, Cumin, Fenugreek, Nutmeg, and Oregano. In the bud finisher formula, these spices are mixed with potassium bicarbonate in a first container in relative quantities. Meanwhile, the bud finisher formula requires mixing sesame oil with apple cider vinegar, also in a particular ratio. The bud finisher formula matures pistils and trichomes. An alternative bud shield formula excludes the potassium bicarbonate and apple cider vinegar to also mature trichomes but matures pistils at a slower rate. After dilution the plant treatment formula is applied to all surfaces of the plant.

Implementations of a meat flavor injector are provided. In some implementations, the meat flavor injector comprises a container having an outer surface defining an open enclosure for holding content placed in the container, a lid configured to cover the open enclosure, and a plurality of hollow projections extending from the container wherein each of the hollow elongated projections comprises a proximal end and a distal end with an opening extending from the proximal end to the distal end and wherein distal of ends of the hollow elongated projections are pointed.

Implementations of a meat flavor injector are provided. In some implementations, the meat flavor injector comprises a container having an outer surface defining an open enclosure for holding content placed in the container, a lid configured to cover the open enclosure, and a plurality of hollow projections extending from the container wherein each of the hollow elongated projections comprises a proximal end and a distal end with an opening extending from the proximal end to the distal end and wherein distal of ends of the hollow elongated projections are pointed.

Provided is a bubble-jetting member, the tip section of which is not damaged even when high voltage is applied thereto.

There can be provided a bubble jetting member comprising: a core that is formed of a conductive material; a shell part that is formed of an insulating material, includes an extended section that extends beyond the tip of the core, and is closely adhered at least partially to the core and covers the core; and a space that is formed between the extended section and the tip of the core and has a bubble-jetting port, wherein there is formed on the tip of the extended section a thick portion that is thicker than the rest of the extended section whereby the tip section is not damaged.

A fire searing process for meat comprises cooking meat in an oven and then at least crust-freezing the meat in a freezer. The oven has a temperature of at least 1500° F., and the meat is cooked in the oven for approximately 10 seconds to 3 minutes. The meat is cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat. The meat is then at least crust-frozen in a freezer having a temperature of approximately −35 to 0° F. for approximately 1 to 6 minutes. The freezer prevents the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat.