A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

A modular system for autonomous food assembly includes: a skid operable in a first configuration configured to transiently install on a vehicle and in a second configuration configured to transiently install in a kiosk; a set of food dispensing modules configured to transiently install on the skid and store and dispense food based on food orders; and a fixed infrastructure configured to distribute power from a first power source in the truck to the set of food dispensing modules in the first configuration, from a second power source in the fixed kiosk to the set of food dispensing modules in the second configuration, and to the set of food dispensing modules; a controller installed on the skid and configured to receive food orders and control the set of food dispensing modules to dispense food orders from the truck in the first configuration and from the kiosk in the second configuration.

An onion product containing sodium metabisulfite, flavors, a food-grade acid, onions, flavor, onions, and an acidified solution comprising water and a food-grade acid, which makes it possible for an onion food product to achieve commercial sterility. Although makeable in other ways, an onion product results from a four-step fill process, including dosing sodium metabisulfite, liquid dosing of heat-stable flavors, onions, acidified solution comprising water and a food-grade acid, into a container, sterilizing, and optionally inverting the container.

Fruits and vegetables are impregnated with ascorbic acid impregnation fluids during an isochoric freezing process. The ascorbic acid impregnation fluids are infused into the void pores of fruits and vegetables, without destroying cellular tissue. The infusion of ascorbic acid can prevent browning of fruits and vegetable products, increase the products' vitamin C content, and inhibit microbial growth.

Methods of manufacturing high fiber vegetable product, compositions including high fiber vegetable product, food or animal feed ingredients including high fiber vegetable product, and foods or animal feeds including high fiber vegetable products are provided.

There is provided an apparatus for injecting an additive into a food comprising a storage unit for storing an additive to be injected into a food; an injection unit mounted with a storage container storing the food and injecting the additive into the food; a vacuum suction unit for sucking air in an injection tank to make a vacuum pressure; a compression unit for increasing the pressure by supplying air into the injection tank; a supply unit for supplying the additive in a storage tank to the injection tank; a return unit for returning the additive in the injection tank to the storage tank; a recovery unit for recovering the additive in the storage tank and the injection tank; and a control unit for controlling the storage unit, the injection unit, the vacuum suction unit, the compression unit, the supply unit, the return unit, and the recovery unit.

Provided is a method for manufacturing radish meat with rich fiber and texture by processing radish. The method includes the steps of salting cut radish with salt, drying the salted radish, ripening the dried radish by soaking the radish in brine, freezing and then defrosting the ripened radish, and tearing fibrous texture of tissue of the defrosted radish is provided.

Processes and methods for producing dried fruit which has been treated with sulphur dioxide. Such processes and methods are particularly adapted for producing golden raisins which have relatively low concentrations of sulphur dioxide. To produce golden raisins, fresh sultana grapes are subjected to sulphur dioxide fumigation before undergoing a series of washing and rinsing steps which may include a cold water bath, a hot lye bath, and cold water sprays before being placed into drying tunnels. After drying, golden raisins may be undergo an additional treatment of sulphur dioxide.

A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.