The subject invention is a device for opening coconuts that includes a handle and a cutting cylinder attached to the handle, including a cutting edge at one end, and a cap that provides a striking surface. The cutting cylinder may have teeth and may have a gap. The cutting cylinder or the teeth may be beveled.

A method for preparing and packaging a ready-made dish. The method includes: placing a first food item in a container; placing a second food item in the container in such a way that the second food item is situated above the first food item; placing a sauce or a gravy in the container so that the sauce or the gravy is situated beneath the first food item or mixed with the first food item without being in contact with the second food item before and during the heating process; carrying out the hermetic vacuum sealing of the container; heating the food contents of the closed container, the container remaining without movement during the heating step.

The present invention relates to a Lactuca sativa seed designated 79-141 RZ. The present invention also relates to a Lactuca sativa plant produced by growing the 79-141 RZ seed. The invention further relates to methods for producing the lettuce cultivar, represented by lettuce variety 79-141 RZ.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

Disclosed is a product with a container and in the container a food composition. The food composition has at the bottom of the container a lower layer of a gelled composition with an aqueous gelled matrix composition and from 10 to 180 parts of fruit pieces, for 60 parts of the aqueous gelled matrix. Above the lower layer is an upper layer of a fermented dairy composition. A substantially planar interface is arranged between the lower layer and the upper layer.

A system for controlling the ripening of perishable foods is provided.

A method is for using a pickling device. The method includes positioning food to be pickled in a pickling cavity of a housing. The housing has a first open end and a second closed end opposite the first open end, and the pickling cavity extends between the first open end and the second closed end. The method also includes positioning a disc-shaped insert in the pickling cavity and over the food to be pickled, coupling a lid to the first open end of the housing, and coupling a positive pressure source, external to the housing, to the lid. The method further includes operating the positive pressure source to pressurize the pickling cavity to exceed a threshold pressure level during a pickling process without application of heat.

A device for generating an ozone in a high moisture content environment is provided. The ozone generator features an enclosure with an interior space, an assembly within this interior space, at least one sheet of glass, and a power control board positioned in the housing and which houses the at least one sheet of glass. The assembly features at least one anode and at least one cathode where there is some overlap between the anode and cathode, which are preferably constructed out of aluminum. When in use, the ozone generator creates a plasma discharge which is used to prevent potential corrosive effects that may arise.

The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu.sup.2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu.sup.2+, leading to rapid oxygen consumption to generate organic acid and CO.sub.2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.

The present invention is a method of wowing mushrooms, preferably but not necessarily) Basiomycetes mushrooms, on a substrate that includes unrefined, live or dried cannabis plants (whole or particulated) preferably those cannabis, strains high in CBD and low in THC or containing a preferred ratio thereof, as part or all of the growth medium for the mushrooms.