The present invention provides a spread type processed food using foie gras (duck liver, goose liver) and chicken breasts, a composition thereof and a method for manufacturing the same, and more particularly, a spread type processed food using foie gras and chicken breasts, which is manufactured using foie gras and chicken breasts in a spread form such as butter or jam that can be simply spread on a preferred food such as bread and easily eaten, wherein fishy smell and peculiar smell (odor) of foie gras are effectively removed to allow people of all ages and both sexes to easily eat without repulsion, and the processed food is rich in protein and contains diverse vitamins to promote brain development of growing children and protect various diseases, thereby planning promotion of public health, as well as a composition thereof and a method for manufacturing the same.

The present invention provides a spread type processed food using foie gras (duck liver, goose liver) and chicken breasts, a composition thereof and a method for manufacturing the same, and more particularly, a spread type processed food using foie gras and chicken breasts, which is manufactured using foie gras and chicken breasts in a spread form such as butter or jam that can be simply spread on a preferred food such as bread and easily eaten, wherein fishy smell and peculiar smell (odor) of foie gras are effectively removed to allow people of all ages and both sexes to easily eat without repulsion, and the processed food is rich in protein and contains diverse vitamins to promote brain development of growing children and protect various diseases, thereby planning promotion of public health, as well as a composition thereof and a method for manufacturing the same.

A brine for injecting into whole poultry is composed of substrate poultry meat which has been emulsified. The substrate poultry meat may consist of white meat, dark meat, or a combination of white meat and dark meat in proportion to their natural occurrence in the poultry. The poultry substrate for the brine may also include fat and skin from the poultry, optionally in proportion to their presence in the poultry. The emulsified brine composed of poultry substrate components is injected into whole poultry birds utilizing unique injection needles wherein the inlet side ports of the hollow needles are beveled or flared or curved or rounded. Such beveling or flaring or rounding or curving extends outwardly in the direction of the inlet port extending outwardly from the hollow interior of the needle.

A brine for injecting into whole poultry is composed of substrate poultry meat which has been emulsified. The substrate poultry meat may consist of white meat, dark meat, or a combination of white meat and dark meat in proportion to their natural occurrence in the poultry. The poultry substrate for the brine may also include fat and skin from the poultry, optionally in proportion to their presence in the poultry. The emulsified brine composed of poultry substrate components is injected into whole poultry birds utilizing unique injection needles wherein the inlet side ports of the hollow needles are beveled or flared or curved or rounded. Such beveling or flaring or rounding or curving extends outwardly in the direction of the inlet port extending outwardly from the hollow interior of the needle.

A method for producing a marinated meat product having an extended shelf life and/or reduced microbial activity by vacuum tumbling meat pieces in the presence of at least one peroxycarboxylic acid. The meat pieces may be treated with the desired marinade at the same time as being treated with the at least one peroxycarboxylic acid or separately. The marinated meat pieces may be packaged in the presence of at least one peroxycarboxylic acid to extend the shelf-life of the marinated meat product.

A method for producing a marinated meat product having an extended shelf life and/or reduced microbial activity by vacuum tumbling meat pieces in the presence of at least one peroxycarboxylic acid. The meat pieces may be treated with the desired marinade at the same time as being treated with the at least one peroxycarboxylic acid or separately. The marinated meat pieces may be packaged in the presence of at least one peroxycarboxylic acid to extend the shelf-life of the marinated meat product.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

A system comprising a tenderizing apparatus with a fluid reservoir provides users an efficient way to simultaneously tenderize and marinate food. The tenderizer with a fluid reservoir generally includes a fluid outlet or valve and a tensioning element. A fluid reservoir receives marinade. Activation of the system by applying downward pressure releases marinade into an injector. The injector is inserted into the target food. Substantially simultaneously, activation results in at least one projection penetrating the surface of the target food. When downward pressure is released, the injector and projection retract. A first portion and a second portion are separated for easy cleaning. A removably attached first portion cover and third cover provide easy storage.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

A multi-nozzle injector head adapted to infuse liquid food products into soft food products is provided. A distal end of the multi-nozzle injector head provides an operative surface dimensioned to be generally coextensive with an upper half of the soft food product in patty form. The operative surface provides a plurality of nozzles that penetrate the upper half for approximately half the depth of the patty. The proximal end of the injector head fluidly interconnects a reservoir chamber and the plurality of nozzles. The liquid food product is housed in the reservoir chamber and urged toward the distal end thereof by way of a plunger based delivery system.